Ricotta Stuffed Mushrooms w Blue cheese & Bacon

Prepare portobello mushrooms to stuff in slightly greased pan

Mix: Ricotta Cheese w/ small amounts of Blue Cheese & Bacon bites

Stuff mixture into mushrooms & top with a little shredded cheddar

Bake & Serve

Potato Broccoli Bites

Use leftover Mash (combination of potatoes or squash or sweet potatoes....) - - - or - - - dice/boil

 Add to taste: Greek Yogurt, Salt, Pepper & a cheese of your choice


Combine Mash w/ broccoli &/or cauliflower (cut small and par cooked in the microwave)

Shape into balls & roll in Quinoa Flakes

Bake until crispy

Pumpkin Coconut Curry

Perfectly warm & comforting on a cold dreary day!

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Start in Rice Cooker:
1 cup Rice
1 cup Quinoa
4 cups Water
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Saute in Olive Oil:
Garlic
Ginger
1/2 onion
1 red pepper

Once browned, add:
3 diced chicken breasts

Once Chicken is also browned Add:
1 can pumpkin
1 cup low sodium veggie broth
1 can Trader Joes Coconut Cream
Curry powder or paste & Salt to taste

Let simmer as you complete next step

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In Separate Pan Saute in Olive oil:
Garlic
Ginger
1 diced Zucchini
1 diced Yellow Squash
1 box sliced baby-bella mushrooms

Once tender, but not too overcooked that they start shrinking, add to other simmering mixture above & serve over the rice and quinoa blend.