Making Stuffed Mushrooms

While my Mom, Sister and Nieces visited they decided they wanted stuffed mushrooms.  I had all the ingredients to do so and so I made them!   Here is what I made.

Ingredients

24 medium or large baby bella mushrooms (each about 2 inches wide)2 tablespoons chopped garlic2 oz goat cheese4 oz whipped chives cream cheese, room temperature
4 oz tablespoons shredded colby jack cheese
1 teaspoon garlic powder
1/8 c. Mayonnaise (Hellman's)

1/4 teaspoon salt
4 oz Asiago cheese
2 teaspoons Parmesan-style grated cheese
Black pepper, crushed on top

Directions

Preheat the oven to 375 degrees F.
Gently remove the stems from the mushrooms and set both the caps and the stems aside.
Lightly spray muffin tins with nonstick spray. Place the mushroom caps inside each whole.  
Meanwhile, chop mushroom stems. In a medium bowl, combine the stems with garlic, garlic powder, goat cheese, cream cheese, mayonnaise, salt, Asiago cheese. Mix well and stir until blended.
Evenly distribute the cheese-veggie mixture among the mushroom caps. Next, add the colby jack and grate the parmesan cheese on the top of each one and add fresh black pepper.
Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!


Here is a photo of some of the items that were made including the stuffed mushrooms, brownies and Ina Garten cookies (and my nieces favorite- olives!)

Meal Planning- Yes, you have time!

I've had several people ask me how I plan meals for the week.  I thought I'd give an inside peek on how I do this.  Each week, I make a breakfast, two main meals, a meat and sides.  Here's how!

On Saturday night or Sunday during the day, I usually crock pot a pork roast or 3 lbs of chix breast on low in a crock pot for 6-8 hours with 2 T of the seasoning of your choice.  When this is finished, I hen put in container and shred with a fork!  This is ready and it works for salads, sandwiches, tacos, pizza,or quesadillas. Quick no fuss!! Under 10 minute meals!  All you need is a salad on the side or some veggies.

Sunday, I usually wake up and make a frittata or breakfast muffins for breakfast in a cast iron skillet. 8 eggs, 1/3 c milk, salt, pepper, and then pick a meat, two veggies and a different cheese every week. That is usually enough for breakfast through Wednesday for both of us, or just for me if the Hubby is just doing shakes.  When it runs out, we do a shake or yogurt with granola and fruit or scrambled egg with veggie and cheese. (Which you can make on Sunday). 

Next, I usually pick one vegetarian dish and one meat dish and then a couple of veggie or pasta/rice sides.  This week was potato soup and pork barley soup.  The sides I made were macaroni and cheese, twice baked potatoes and asparagus and risotto cakes as sides.  I always pick something from one of my cookbooks, magazine articles, or Pinterest!  I've also recently learned how to make my own bread and croutons!  I'll save that for another post!

It is all super easy and we have meals and plenty of variety.  We also stock up on yogurt, string cheese, almonds, granola, apples, and bananas for sides for lunches!

This helps with variety!