A Lifestyle Blog

Sausage Caprese Stuffed Portobellos

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It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

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After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

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Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

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Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

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https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Shrimp Scampi with Pasta and Parmesan

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A Delicious Dinner in 30 Minutes

Shrimp Lovers! Where ya at?

My Shrimp Scampi with Pasta and Parmesan must be the easiest, fastest classic shrimp recipe of all time…well, next to shrimp cocktail. Bonus: It’s not that expensive either. If you look for a sale on a frozen bag of shrimp at the store and you are willing to shell these little guys yourself, you’ll save money.

My goal is to provide you with recipes you can make after a long workday without little fuss. Real food.

If you can boil pasta and chop a few ingredients, you’re on your way to enjoying tender shrimp scampi in less than thirty minutes.

Shrimp scampi makes your tummy happy.
Shrimp scampi makes your tummy happy.

The lemon juice adds brightness to the richness of the garlic butter wine sauce, a perfect balance of flavors. Don’t skimp on the fresh herbs, which give the dish depth of flavor. And who doesn’t love a recipe that includes booze? Use a dry white wine, that you would normally sip on anyway, to add to the garlic butter sauce. Warning: Don’t overdue it on the red pepper flakes, if you opt to include them. A little red pepper goes a long way. Oh, and don’t forget to sprinkle shredded parmesan after plating to finish it off.

Enjoy! If you make this recipe, I want to hear from you. Post a comment with a photo of your plate below or tag me on Instagram with #ODLrecipes.

3-4 servings

Shrimp Scampi with Pasta and Parmesan

Classic shrimp scampi is a quick, impressive weeknight meal ready in 30 minutes.

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 3 T unsalted butter
  • 2 T olive oil
  • 4 diced large garlic cloves
  • 1/2 c. chardonnay
  • 1/2 tsp. kosher salt
  • pinch red pepper flakes (optional)
  • large pinch black pepper
  • 1 lb large raw shelled shrimp
  • 1/4 c. chopped parsley
  • 1/2 juice lemon
  • 1/2 box Barilla spaghetti
  • 1 T shredded parmesan

Instructions

  1. Using medium heat, melt olive oil with butter in a large skillet.
  2. Add garlic and saute while stirring for just under a minute.
  3. Add chardonnay, red pepper (optional), salt, and pepper.
  4. Cook while stirring occasionally until the sauce reduces 1-2 minutes.
  5. Add shrimp and saute for 4-5 minutes.
  6. In the meantime, bring a large pot of water to a boil and cook the dry spaghetti according to package directions.
  7. Add parsley and lemon juice. Stir. Reduce to low temperature and cover.
  8. Add in cooked and drained spaghetti to scampi and toss.
  9. Add parmesan and serve warm.
  10. Garnish with a sprig of parsley.

Notes

Red pepper flakes are optional.

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https://onedelightfullife.com/shrimp-scampi-with-pasta-and-parmesan/

Nutrition

Calories

630 cal

Fat

62 g

Carbs

17 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Ultimate Summer Housecleaning Checklist

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Nothing gives me more pleasure then a clean home especially when I return from a summer vacation. Have you ever come home with a suitcase of dirty laundry after a family trip only to feel overwhelmed by a household mess?

Cleaning isn’t always fun  and often drops to the bottom of your to-do list. (I confess that I enjoy cleaning thanks to growing up with a mom who was a professional residential housekeeper. I spent my summers cleaning houses and weekends at office buildings.)

Use this Ultimate Summer Housecleaning Checklist to return your home to a spic-and-span space where you’re proud host family and friends. Simply print this post and check off each item as you complete it. Maybe you don’t tackle all thirty-five items, but set your goal and seize the day!

  1. Pull out your cars from the garage and pitch broken, aged, and unused items. Don’t forget to sweep or run the Shop-Vac over the garage floors. Organize!
  2. Go through those boxes in the unfinished portion of your basement. Haven’t touched it in over a year? Pitch or donate it.
  3. Recycle. Some animal shelters even collect cans and the money they raise goes directly to helping puppies and kittens.
  4. Clean the inside of your oven. Line the bottom (under the coil) with foil to catch future food drips.
  5. Scrub the inside of your microwave. Don’t forget the inside top area.
  6. Use the solution in #2 and a sponge to refresh the inside of your dishwasher.
  7. Shop-Vac your dryer’s lint trap. Prevent a possible house fire by keeping it clean.
  8. Do the laundry but also include bed linens, bathroom rugs, and guest bath towels.
  9. Wash your dog. It’s probably been awhile and your pup deserves a spa day, too.
  10. Deep clean the inside of your washing machine by scrubbing that dirty agitator. Make a solution of baking soda, white vinegar, dish washing soap with hot water to use with a heavy-duty non-scratch sponge. Then run a small load rinse cycle.
  11. Use glass cleaner to shine your windows inside and out. Vacuum the windowsills afterward.
  12. Attack those closets and donate or toss any out-of-date clothes and accessories.
  13. Open every bedroom drawer and get rid of shrunken shirts, old sweaters, and/or faded clothing.
  14. Go through your purse collection and empty any contents. If possible, turn the bag inside out to remove any little trash.
  15. Sit down at your desk with a recycling bin or paper shredder nearby and pitch any old bill statements.
  16. Buy few dollar store bins and organize your bathroom vanity contents so you don’t waste time looking for items each morning.
  17. Wash the pet bed.
  18. Use a broom and run it around the wall corners of each room to catch any cobwebs.
  19. Use a dry cloth to clean ceiling lights and fans. Make sure to cover your bed with an old bed sheet before you clean that dusty fan.
  20. Run a moist cloth over dirty vents.
  21. Clean dead bugs from overhead light fixtures. Replace any dead light bulbs.
  22. Dust all furniture. Don’t neglect your furniture’s legs.
  23. Run your dust cloth over the items sitting on tables, ledges, and countertops.ultimate-summer-housecleaning-checklist4
  24. Don’t forget to use a cloth or handheld duster to clean up those window blinds.
  25. Run the vacuum. Move the furniture first.
  26. Trash old condiments bottles from the refrigerator, remove remaining contents, and clean the inside with soapy water and a sponge.
  27. Run a wet cloth over inside kitchen cabinets shelves. Face your spice cabinets showing the labels out. Organize them by type.
  28. Scrub any cutting boards with coarse salt, a halved lemon, and rinse it with hot water.
  29. Deep clean the bathroom. Run a wet cloth over vanity items, which often get overlooked but they get dusty too.
  30. Empty the trash around the house and place a new dryer sheet and an extra bag in the bottom of each can before re-lining it.
  31. Head outside and grab the hose to spray down the front porch steps or deck. Careful to not remove deck stain with too much water pressure.
  32. Spray for wasps or hornets and remove their nests from eaves or under the deck.
  33. Use a degreaser spray to clean the outside of your barbecue grill.
  34. Clean and refill any bird feeders.
  35. Wash and refill any pet feeders.

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Healthy Turkey Meatball Sandwiches

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Healthy comfort food.

Is there such a thing? Yes! If you swap the ingredients you use in a traditionally fattening comfort food for healthier options, you can! Gobble up my Healthy Turkey Meatball Sandwiches for lunch or dinner and feel good doing it. Of course, I needed something to wash these babies down with so I opted for a cold, light beer.

These turkey meatballs are crisp on the outside but tender on the inside. Tasty!
These turkey meatballs are crisp on the outside but tender on the inside. Tasty!

In this recipe I use skim milk instead of heavy cream, low-fat shredded mozzarella, and ground turkey instead of fatty ground beef. The fresh herbs are aromatic and take basic turkey meatballs to the next level. Use fresh herbs, people! It makes the difference.

Tip: Let your eggs reach nearly room temperature for better results.
Tip: Let your eggs reach nearly room temperature for better results.

Rolling your meatballs in a bit of all-purpose flour is the key to a getting a crispy exterior. Once in the pot, rotate them often even allowing them to stand on end. Don’t walk away from the stove because you need to move the meatballs often using tongs.

Don't crowd your meatballs.You'll need room to turn them often to brown all sides.
Don’t crowd your meatballs.You’ll need room to turn them often to brown all sides.

Once the meatballs reach that beautiful golden color on all sides, remove them from the pan and let them rest. (Don’t worry if the meatballs are a bit soft on the inside still because they will finish cooking in the spaghetti sauce.)

Unlike beef meatballs, these babies are not as greasy so you don't have to place them on a rack to cool.
Unlike beef meatballs, these babies are not as greasy so you don’t have to place them on a rack to cool.

Finished cooking off the meatballs, add all of them back to the pot. Add your preferred jarred spaghetti sauce to finish cooking them on a low simmer with the lid on until you’re ready to make a sandwich.

Want perfectly browned mozzarella cheese and a slightly crispy bun? Place your meatball sandwiches under the broiler for a couple minutes or place them in a toaster oven on the broil setting. Watch them closely!

Use a spoon to gently and evenly coat the sauce on the meatballs.
Use a spoon to gently and evenly coat the sauce on the meatballs.

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Don’t forget to garnish your finished meatball sandwich with a tablespoon of chopped basil.

20 meatballs

Serves 6-7 sandwiches

Healthy Turkey Meatballs Sandwiches

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

  • 1 c. shredded low-fat mozzarella
  • 1 T chopped basil for garnish
  • 1 pkg Pepperidge Farms Top Sliced Hot Dog Buns
  • 1 jar Prego traditional spaghetti sauce
  • Meatballs:
  • 1 lb. ground turkey
  • 1 small yellow onion
  • 2 T. fresh oregano
  • 2 T. fresh chopped basil
  • 3 diced garlic cloves
  • 2 T. parmesan
  • 3 eggs
  • 1 1/2 c. Italian bread crumbs
  • 1/2 c. skim milk
  • 3 T all-purpose flour
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Add all meatball ingredients to a large bowl.
  2. Using your hands, make meatballs (slightly larger than a golfball) and place them in a slightly flour glass 9"x11" pan. Once all the meatballs are made, roll them around in flour to coat evenly.
  3. Add 2 T. olive oil to large pot. Bring to medium heat.
  4. Once at temperature, add 7-8 meatballs. Be careful not to crowd them.
  5. Rotate the meatballs until they are golden on all sides. Continue to add more olive oil to the pot before adding additional meatballs.
  6. Remove them from the pot and let them rest on a new glass pan.
  7. Finish cooking all meatballs.
  8. Reduce heat to low and add spaghetti sauce and return meatballs to the pot.
  9. Cover and let simmer at least 10 minutes.
  10. Add two meatballs into a split top hot dog bun and top with any extra sauce from the pot.
  11. Top with low-fat shredded mozzarella and put in a toaster or oven on broil for 2-3 minutes to melt cheese to a bubbly golden brown.
  12. Remove sandwich and sprinkle with chopped basil for garnish.
  13. Serve immediately.

Notes

You can use use ground beef rather than turkey. If you roll the basil leaves like a cigar and then run your knife through them, you can chop it easily into ribbons. Parmesan is salty so you cold eliminate the 1 tsp salt in the meat mixture.

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https://onedelightfullife.com/turkey-meatball-sandwiches/

Nutrition

Calories

401 cal

Fat

5 g

Carbs

74 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Watermelon Blueberry Feta Salad with Mint

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The perfect piece of watermelon isn’t in the shape in a half-moon. It’s a cube! Cut up your ripe watermelon into one inch cubes of juicy goodness so you can pop them straight into your mouth. (I think cubed watermelon is get-in-the-tummy-yummy after it has sat in a Rubbermaid container in the fridge for at least a day.)

Tip: When selecting a watermelon at the grocery store or farmer’s market, turn it over. Look it over and check for a yellow area. This yellow spot means that it sat on the ground long enough to ripen up. Did you know a watermelon is over 90% water? The heavier the melon, the better! (It’s hydrating and you can eat it guilt-free.) Buy fresh mint in the produce section at the grocery story OR you can grow it quite easily in partial sunshine in a container pot. Don’t forget to water it, but don’t flood it. My mint grows tall and sits happily next to basil.

Watermelon Blueberry Feta Salad with Mint takes this ordinary summer fruit and makes it extraordinary. Besides, July is National Watermelon Month!

The flavor of the slightly tangy dressing coats the salad. Ribbons of mint leaves elevate its flavor giving it a brightness and the little blueberries pop with sweetness in your mouth. And who doesn’t love cheese? Add feta to this salad and its taste reaches heavenly status. You can serve this as a summer salad or as a dessert, a favorite in our household.

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Tip: Buy your berries from Aldi, if you have one in your area. These blueberries were only 99 cents a quart.

Make the salad's dressing separately and then add fruit and combine flavors.
Make the salad’s dressing separately and then add fruit and combine flavors.

Ingredients

  • 3 cups cubed watermelon (remove rind)
  • 1/2 package blueberries
  • 2 T crumbled feta cheese
  • 4 small springs sliced fresh mint
  • 1/4 c. watermelon fruit salad dressing
  • Watermelon Fruit Salad Dressing:
  • 3 T light olive oil
  • 1 1/2 T. lime juice
  • 2 T. honey
  • 1/4 tsp. apple cider vinegar

Instructions

  1. Remove rind from watermelon and cube the fruit into one-inch pieces.
  2. Refrigerate watermelon to chill in a large bowl plastic covered in plastic.
  3. Layer mint leaves on to each other and roll into a cylindrical shape. Run a sharp knife through the mint several times to cut the herb into ribbons. Set aside.
  4. To make the dressing, combine all dressing ingredients in a small bowl.
  5. Remove the watermelon from the refrigerator and drain any residual juice.
  6. Add the dressing, crumbled feta, blueberries, and mint to the watermelon and toss with your hands until well incorporated.
  7. Garnish with a sprig of mint and serve chilled.

Notes

You could also use honeydew or cantaloupe instead of watermelon.
Don't trash the watermelon rind! It can be pickled in jars with and used later in a salad or as a condiment.

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https://onedelightfullife.com/watermelon-blueberry-feta-salad-with-mint/

Nutrition

Calories

481 cal

Fat

36 g

Carbs

28 g

Protein

15 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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Savory Grilled Chicken Fajitas with Peppers and Squash

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How do you get an idea for a meal?

If you’re like me, you either get inspired by the ingredients in your refrigerator or by some gorgeous food photo on Pinterest. This recipe was inspired by an abundance of bell peppers and squash recently purchased from a local farmer.

This week I travelled to pick up my pup from her new kennel and on the way home stopped at a farmer’s produce stand. Supporting local business, especially farmers, is becoming increasingly part of my MO. The produce is off-the-charts delicious and much larger in size than anything you’ll find at the grocery store. As if that wasn’t awesome enough, their produce is chemical free. I’ll be back to grab a bucket and pick fruit in no time.

Shout out to Sargeant’s Berry Farm (not an affiliate) for the bell peppers used in my Savory Grilled Chicken Fajitas with Peppers and Squash, a recipe with a whole lotta tasty flavor thanks to a fool-proof marinade. Come home from work tonight and get your fiesta on!

I used our Traeger grill to get a slightly smokey flavor, but that comes at a cost because it doesn’t guarantee photo-worthy, deep grill marks. But, oh that charred flavor! To cut down on over using oil, simply spray your halved veggies with canola cooking spray.

Lightly coat your halved veggies with cooking space and place them flat side down to start.
Lightly coat your halved veggies with cooking space and place them flat side down to start.

The onions and peppers take longer to soften and get charred than the squash so be watchful and don’t neglect the grill.

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Grill the boneless chicken breasts until the internal temperature reaches 160 degrees. Simply insert a instant-read meat thermometer into the thickest part of the meat to check.

I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.
I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.

 

Ingredients

  • 1 pkg small flour tortillas (taco size)
  • canola cooking spray
  • salt and pepper
  • Filling:
  • 3 large boneless chicken skinless chicken breasts
  • 2 yellow peeled and halved onions
  • 1 yellow halved squash
  • 1 halved and cored green bell pepper
  • 1 halved and cored orange sweet bell pepper
  • 2 c. shredded sharp cheddar cheese
  • (Optional: 1/4 c. Field Day Organic Double Fire Roasted Salsa, Daisy Light Sour Cream, lime wedge)
  • Marinade:
  • 1 1/2 tsp all-purpose seasoned salt
  • 1 1/2 tsp Italian seasoning
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 c. olive oil
  • Juice of 1/2 lime

Instructions

  1. Heat grill to medium heat.
  2. Mix all dry marinade spices in a small bowl. Dump spices into a large plastic zip top bag. Add olive oil, lime juice, and chicken to the bag. Close bag and use your hands on the bag to coat the chicken evenly of the marinade. Refrigerate 30 mins.
  3. In the meantime, prep all of your vegetables and spray them with canola cooking spray. Sprinkle them with salt and pepper.
  4. Remove chicken from refrigerator and allow bag to come to almost room temperature. Remove chicken and place on the grill. Spray halved vegetables with canola cooking spray. Place vegetables face down on hot grill. (The squash will take the least amount of time. Leave the onions and peppers on longer until softened and slightly charred on both sides.)
  5. Turn chicken breasts after about 6 minutes. Remove chicken from grill when the internal temperature reaches 160 degrees. Remove vegetables and chicken and allow the meat to rest 5 minutes. Cut all vegetables and chicken into strips.
  6. Fill each tortilla with chicken, vegetables, roasted tomato salsa, cheese, and serve with sour cream.

Notes

If you don't want your marinade to be as spicy, eliminate the red pepper flakes.

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https://onedelightfullife.com/savory-grilled-chicken-fajitas-with-peppers-and-squash/

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