Stuffed Mushrooms & Marinated Roasted Zucchini

Ryan grilled burgers last night that came from my Uncle's cows - soooo good. For our sides, he stuffed and grilled baby bella mushrooms and I roasted zucchini. It was all DELICIOUS.

MUSHROOMS:

1. Wash and remove stems from mushrooms (6)
2. Grate 1/2 cup of cheese (he used pepper jack)
3. Finely dice 1 red baby bell pepper
4. Put an even amount of cheese in each mushroom
5. Top cheese with bell peppers and lightly sprinkle cilantro
6. Grill or bake til cheese melts

ZUCCHINI:

1. Wash and dice one medium zucchini
2. Place in shallow baking dish
3. Pour about 1 Tbsp zesty Italian dressing over zucchini and a few light dashes of worchestershire sauce
4. Place in oven at 425
5. After 10 minutes, stir, and cook for another 5 minutes. (For bigger/thicker pieces, cook 10 more minutes.)

You can always use difference cheeses or veggies to stuff the mushrooms or different dressings/marinades on the zucchini. Whatever you like will do!

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Baked Sesame Ginger Salmon with Brown Rice & Teriyaki Roasted Vegetables

Did someone say EASY?

The title may sound complicated, but if you can open a bottle of marinade and turn on an oven, you can make this meal.

DIRECTIONS:

1. Put thawed or fresh salmon fillets in a Ziploc bag and coat each side with Sesame Ginger 30-Minute Marinade. (We usually have the generic brand.) Place the bags in the fridge to marinate for at least 30 minutes.

2. Cube one small zucchini, one small yellow squash and dice half of a medium-sized yellow onion. Put in a bowl and add dashes of teriyaki sauce until the veggies are lightly coated. Sprinkle them with any kind of seasoning salt, garlic powder, black pepper and stir. Place in the refrigerator until you're ready to roast them.

3. Put 1/2 Cup of brown rice (not instant) with a few sprinkles of garlic powder and 1 and 1/3 Cup of salted beef stock in a small pot on the stove. Bring it to a boil, cover, reduce heat to med-low and simmer for about 30 minutes - until all the liquid is gone.

4. Preheat oven to 375 and put salmon in a glass dish lined with foil treated with nonstick spray.

5. Place veggies on a nonstick metal baking pan and roast in oven for about 20-25 minutes, stirring once.

6. Halfway through the veggie cook time, put the salmon in the oven, too. It should take 12-15 minutes depending on thickness. (When salmon is ready, it should flake easily.)

7. When everything is ready, plate it and sprinkle fish and rice with parsley.

8. SERVE AND ENJOY.

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Saturday Night In

Last night, we stayed in for dinner and a movie: "The Ides of March" and Creamy Chicken Noodle casserole with Roasted Veggies.

The movie gets a B. The dinner gets an A+.

Here's what I did for the casserole:

Brought a soup pot of water to a boil, salted the water and cooked 3 C of yolk-free egg noodles for about 10 minutes.

Cubed 4 small chicken breasts (approximately 16 oz) and browned in a skillet with salt and black pepper.

When chicken was done, removed it from skillet and browned sliced baby bella mushrooms with 4 garlic cloves, crushed. (Amount of mushrooms is up to you. I used about half of a regular size container.)

When noodles, chicken and mushrooms were done, I placed it all in a big, mixing bowl. Then, added a can of cream of chicken, a can of cream of celery, a dash if onion powder, about a tsp of parsley, and a handful of shredded sharp cheddar. Stirred everything together well.

Poured mixture into a 13x9 glass baking dish, and sprinkled shredded sharp cheddar on top - amount is up to you. Baked at 400 for 20-30 minutes...until the cheese on top is melted and starting to brown.

For the veggies, Ryan cubed a zucchini, a yellow squash and diced onions. Placed them in a bowl with about a Tbsp of olive oil. Put veggies on a non-stick cookie sheet, and sprinkled Lawry's Seasoned Salt and garlic powder on them. Baked in the oven with the casserole for about 30-40 minutes.

This was probably my favorite meal this week! (Besides the salmon.)

Tomorrow, I will be sharing our Super Bowl food with you! I am so looking forward to eating it all! :-)

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