It seems like I start off every post with… Has it really been _____ days since my last post? 25 days? Wow, that’s not good. I really thought things would slow down soon, I guess that’s more of a dream than a reality. So let’s talk mushrooms to distract from the chaos that seems to be my life.
The second part to my friend Carolyn’s Something Extra Try-it Program included making these easy stuffed mushrooms. This recipe, like the Artichoke Olive Spread, came from the Raley’s ‘Tis the Season to Party! Something Extra booklet. Since we are past holiday parties, these could definitely work for your Super Bowl spread. Go Niners!
Ingredients:
12 Large Mushrooms (10 to 12 oz. total)
2 Small Green Onion – Chopped
2/3 Cup Nob Hill Trading Co. Artichoke Parmesan Dip
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Crushed Croutons
Directions:
- Preheat oven to 400°F and spray baking dish/stone with nonstick cooking spray.
- Remove stems from mushrooms and chop; place caps in prepared dish. Cook stems in a skillet that has been coated with nonstick cooking spray for 5 minutes or until soft. Add green onion and cook for 1 minute more.
- Stir in artichoke Parmesan dip, then spoon equal amounts into mushrooms. Top with cheese and crushed croutons; bake for 20 minutes or until mushroom caps are soft.
I will be eating lots of fruit and vegetables over the next 8 weeks. I’m starting a challenge at work through our wellness program. The goal is to eat at least five servings of produce each day, with a minimum of three vegetables — in red, orange, yellow/white, green, and blue/violet color categories. The program says that by spreading daily choices across the rainbow of colors, you’re guaranteed the best produce has to offer — vitamins, minerals, fiber, and phytochemicals. My team is a bunch of over-achievers, so some of us are aiming for the max each day – 9 servings. I’ve been tracking through another app for the past several weeks and it’s going to be tough to consistently get in 9 servings a day. I’m thinking lots of green juice, smoothies, salads and stir-frys. I will be breaking out every vegetarian cookbook I own.
I barely made it through the 8 week exercise challenge that ran from October – December. I was so done with 60 plus minute daily workouts. No rest days killed me, but I wasn’t about to let my team down. We ended up placing 3rd overall – this was out of 1300+ participants and 148 teams.Woohoo! I planned to take a few days off after the challenge as my reward… and that turned into a few weeks, whoops! I am finally back to working out on a regular basis – 5-6 days a week and that is doable. Even though I’m drained after work, I am making the time – because it’s that important to me.
So what’s new with you?
