Archives for posts with tag: dinner

Hmmmm. It was easy. Delicious. The family is full, leftovers are in the fridge, and sundaes await in the freezer–when we recover from the food coma. Today, I attempted stuffed Portobello mushrooms, marinated and breaded pork chops, and corn-on-the-cob. After reading multiple recipes, I decided on the following ingredients for the mushrooms:

Stuffed Portobello Mushrooms


  • 4 large Portobello mushrooms, rinsed and stems removed
  • 1 medium leek, thinly sliced
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped
  • 1 yellow zucchini
  • 1 orange bell pepper, chopped
  • 1 medium tomato, seeds removed and chopped
  • 6-7 fresh basil leaves to taste, chopped
  • sprinkle of parsley or chopped parsley
  • 2 cups spinach, washed
  • handful of shred parm or mozzarella cheese
  • 2 tablespoons olive oil, more to spread on mushroom caps
  • salt and pepper to taste
  1.  Preheat oven to 400 degrees.
  2.  Remove the stem of the mushrooms by lightly twisting the stem from the head. Rinse the soil away and pat dry. Set aside.
  3.  Thinly chop the leek until you reach the coarse green of the upper leaves. Finely chop the onion.
  4. In a sauté pan, pour in 2 tablespoons oil. Heat to medium and add leeks. Stir and let sauté until leeks soften slightly. Add onions.
  5. While onions and leeks soften, chop the garlic, zucchini, bell pepper, tomato, basil, and parsley, if using fresh.
  6. When onions are softened, add in zucchini. Allow to brown slightly. Add in basil, bell pepper, tomato, and parsley. Sprinkle with a pinch of salt and pepper. Heat through and remove from heat. 
  7. Add in spinach. Stir in and allow to wilt. 
  8. Stir in cheese. Set mixture aside. 
  9. Pour a very small amount of oil into your palm. Use to coat the cap of each mushroom. Place each mushroom, capside down, onto a foiled baking sheet.
  10. Spoon the vegetable mixture into the caps. Sprinkle with addition cheese and pepper.
  11. Place in the pre-heated oven. Set the timer for 12 minutes. Remove from heat. Enjoy 🙂

I told you I had a plan (involving Tupperware) and promised to let you know how it all worked out. Here we go:

I made a list during the previous week, plotting out fruit salads, green salads, pasta salads, chicken recipes, sandwiches, and healthy snacks that would travel well and keep for about the duration of four days. That sounds easy enough, well at least when you’re planning based on foods that you like. Now take into consideration that I was preparing these dishes for my better-half. He works road construction, out-of-town now, and giving him anything frou-frou or elaborate was totally out of the question. So the ingredients to make stuffed baby bell peppers filled with herbed cheese jumped the shopping list ship, as did hummus, pita bread…”Keep it simple, Babe.” That was his only request. My only request was that he discontinued the consumption of multiple microwave frozen meals from Wal-Mart.

And since I would be preparing all this food anyways, I decided to make a big Sunday dinner, for both his family and mine, while preparing and packing lil tubs of good things that travel well and don’t look frou-frou. After a very successful grocery trip, my afternoon was spent chopping, dicing, marinating, mixing, baking, preparing for company, and sending boyfriend out in search of one single egg. It was all totally worth it!

We enjoyed:

 a fresh fruit salad with large chunks of pineapple, watermelon, cantaloupe, grapes, and strawberries,

green salad with iceberg, romaine, spring salad mix, finely sliced red onions, grape tomatoes, and shredded carrots,

 pasta with diced celery, tomato chunks, red onion, and Italian dressing,

corn bread,

marinated and grilled BBQ chicken legs,

corn on the cob, and homemade pickles.

 And I had plenty of salads, chicken, and baby carrots and celery to pack up…

 So all this, and apples, and oranges, Nature Valley bars, whole wheat rolls and bread, fresh lunch meat, spicy mustard, spinach and feta burgers, yogurt, and even some cookies, water, and Gatorade were packed up and iced in big coolers.

Dear Boyfriend,

Eat all these good foodies!

Try to avoid the salt-laden and fried foods surrounding you

in that far away place

where I cannot cook for you (but wish I could).