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This is how I spend my Sundays

Last Sunday I did something I’ve been threatening to do for years, something that required extreme heat, something that required specialized utensils, something completely bizarre and unimaginable which took an hour and 15 minutes.

I cooked all my dinners for the week.

Lately I’ve been so hungry for dinner when I come home that I haven’t been willing to wait 20-30 minutes to cook something healthy and wholesome and all that crap. I’ve been eating TV dinners or stopping at the grocery to buy overpriced sushi. A week ago Sunday I noticed my fridge contained a couple of zucchini and yellow squash in the fresher drawer in danger of going bad, a bag of fish fillets I’d thawed out several days ago, and a chicken breast I’d been meaning to grill for days. “Crap!” I thought. This stuff was either going to go bad or kill me when I did eat it if I didn’t cook it soon. So, I decided to get a little crazy and try a new strategy – I cooked three dinners […]

Recipe: Stuffed Portabello Mushrooms

Stuffed Portabello Mushrooms

4 large portabello caps, washed, stemmed & gills scraped out

1 to 1-1/3 lb ground turkey

2 Tablespoons A1 sauce

2 Tablespoons Worcestershire sauce

2 teaspoons seasoning salt

8 oz pkg fat free cream cheese (room temp or nuke briefly)

10 oz pkg frozen chopped spinach thawed & pressed dry

Heat oven to 400F. Put cleaned caps in a sprayed baking dish.

Cook the ground turkey, drain meat. Remove from heat. Add sauces & seasoning salt. Crumble spinach into pan. Stir in cream cheese.

Stuff caps. Bake 20 minutes, remove from oven. Sprinkle some grated parmesan on top, bake an additional 5 minutes.

It’s a keeper! I taste tested this on my family and my brother said it tasted like Hamburger Helper. And yes, that is a compliment. The A-1 and the Worchester sauce give the flavor a nice biting taste and I love the combo of the meat and cream cheese. Recently I’ve also discovered how much I love spinach, which I would never have believed a year ago. It’s featured prominently in three of my favorite recipes.

The portabello mushroom caps […]

Recipe – Stuffed Chicken Breasts

Stuffed Chicken Breasts

4 chicken breasts

1 box frozen chopped spinach (thawed and drained)

2 cloves garlic, minced

1/2 cup low fat mayo

1/2 cup low fat feta

4 strips turkey bacon

Cut a pocket in four chicken breasts. Mix together the spinach, garlic, mayo and feta. Stuff chicken with mixture and place in shallow baking dish. Place a slice of turkey bacon on each piece of chicken and bake at 375 for one hour.

Ding, ding, ding! We have a winner! This recipe is most delicious. Yummy even. Who knew I could use the word ‘yummy’ to describe spinach? The cheese, mayo, garlic spinach filling is good enough to use in other recipes too, perhaps on a whole-wheat pita or in an omelet. Plus, it was very quick to put together, though the baking did take about 45 minutes. (I used small chicken breasts.) I subbed a strip of ham for the bacon and it came out fine, if a little black and curly on the edges. This one is definitely going into heavy rotation on my dinner menu list.

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Jennette Fulda tells stories to the Internet about her life as a smartass, writer, weight-loss inspiration, chronic headache sufferer, and overall nice person (who is silently judging you). She does this at JennetteFulda.com now, but you can still have fun perusing her past here.

Disclaimer: I am not responsible for keyboards ruined by coffee spit-takes or forehead wrinkles caused by deep thought.

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