Sheila’s Seafood Stuffed Portabellas

The nutrition facts for this delicious dish were designed at Calorie Count!

Sheila’s Seafood Stuffed Portabellas

Serves two

Sauce Ingredients:

¼ c low fat mayonnaise

1 T lemon juice

1 T water

1 garlic clove minced

Dash hot pepper sauce

Sauce Directions:

Blend mayonnaise, lemon juice, garlic and hot pepper sauce. Cover and refrigerate. This allows time for the flavors to blend

Stuffing for the Portabellas:

227 g imitation crab (or lobster or shrimp)

1 egg

1 T low fat mayonnaise or sour cream

½ t Worcestershire sauce

2 T shallots, diced

2 T parsley, fine chop

¼ cup seasoned bread crumbs

Dashes of hot pepper sauce to taste

Directions for Stuffing:

Finely chop the seafood and in a small bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread crumbs. Mix in hot pepper sauce if using.

The Mushrooms:

2 portabellas or 4 cremini mushrooms as big as a loonie (a Canadian coin that indicates the mushroom is large enough to hold some stuffing

Prepping and Filling the Mushrooms:

Remove stems from mushrooms and scrape off the brown gills with a spoon. Place rounded side down in shallow baking pan and fill with stuffing, mounding as necessary.

Topping:

2 T Parmesan cheese

Sprinkle with cheese.

Bake:

400°F (200°C) oven for 15 –20 minutes or until heated through out.

Drizzle with aioli sauce and serve.

Slightly modified from this recipe. 

Sheila's How To for Freezing Whole Corn on the Cob

Corn has a ridiculously short season. Tempting though it may be to purchase a whole basket full of sweet corn from the farmer's stand, you know you won't eat it all before the sweet begins to fade. It is quite a fun production to remove the kernels and freeze them (though they do fit into your freezer better that way) and you may not have time to do that. So, just freeze a few whole ears for a time when you only dream of summer. The nutrition facts for one ear of unbuttered corn were designed at Calorie Count.

Sheila's Method for Freezing Whole Corn on the Cob

Ingredients:

as many ears of corn as you have room for in your freezer

Directions:

Rinse the ears. Pull back the husks but do not remove. Pull off all the silks as best you can. Recover the cob with the husks, give a twist at the top to seal.

Pop into a freezer bag, remove as much air as you can, and place in the freezer.

Boil, grill, or microwave frozen or thawed ears. If frozen allow more time.

Sheila's Hash Brown Casserole

Sheila says that this is fantastic served with fruit at a family brunch. It makes a lot so make sure you have at least one teenaged boy about the place. The nutrition facts are at Calorie Count.

Hash Brown Casserole

Ingredients:

12 eggs, gently beaten

1 can (12 oz) evaporated milk

½  tsp black pepper – alright some salt too if need … but with bacon or ham you really do not need it

1/8 tsp Cayenne pepper

1 package (30 oz) frozen shredded hash browns or potatoes – or equivalent amount of home cooked hash browns

2 cups shredded cheddar cheese

1 large onion, chopped

1 medium green Pepper, chopped

1 cup of cooked ham or bacon – ham is our go to

Directions:

Preheat the oven to 350.

Large bowl combine eggs, milk, pepper, and cayenne…. Stir in potatoes, cheese, onion, gr.pep and ham or w/e.

Pour into 13/9 inch greased pan and bake uncovered for about 45-50 mins or til browned.

Cool slightly and then serve.

Sheila's Crock Pot Apple Pie

The nutrition facts for this easy as crock pot pie are at Calorie Count!

Crock Pot Apple Pie

Ingredients:

8  apples*

1 ¼ teaspoon  ground cinnamon

¼ teaspoon  allspice

¼ teaspoon  nutmeg

¾ cup  milk

2 teaspoon  butter

¾ cup  sugar

2  eggs

1 teaspoon  vanilla

1 ½ cups Bisquick, divided

1/3 cup  brown sugar

3 teaspoon  cold butter

Directions:

Peeled and core apples. Cut into 1/2 inch slices lengthwise. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples.

Combine 1 cup Bisquick and brown sugar. cut the cold butter into mixture until crumbly.

Sprinkle this mixture over top of apple mixture.

Cover and cook on low until apples are soft - around five hours

Check to see if they are soft after five hours. If you go too long and the edges will be burnt.

Note:

*Granny Smith Apples work the best

Sheila's Mulligatawny Soup

The nutrition facts for Sheila's wonderfully spiced soup can be found at Calorie Count.

Spices and Such!

Mulligatawny Soup

Makes about 7 cups (1.75L)

Ingredients:

1/4 cup butter (or margarine or olive oil as you prefer)
2 medium onions, chopped 
2 tbsp. curry powder
2 apples, peeled and diced
1/4 cup all purpose flour
1/8 tsp pepper
6 cups chicken stock
2 cups cubed cooked chicken
3 medium carrots, diced
1 1/2 stalks celery, diced
1/2 cup light cream
1 cup cooked rice, optional


Directions:

Put butter in saucepan.  Add onion, curry powder and apple.  Saute until onion is soft.

Mix in flour, salt and pepper.  Add chicken stock.  Stir until it boils and thickens.

Add chicken, carrots, celery and cream.  Simmer, covered, until vegetables are tender.

Variations:  

Add 1 Cup cooked rice to the soup or place about 2 tbsp in each bowl before filling.
 
There may be those who feel the authentic version contains no carrot or celery.  Just omit!

Sheila's Lemon Cake Mix Cookies

Who says watching calories means not eating desserts?! I sure don't. Enjoy dessert when you have it just make sure you know the calories to determine the best portion size for you.

The nutrition facts for this easy peasy recipe can be found at Calorie Count!

Lemon Cake Mix Cookies

Ingredients:

425 grams   Lemon cake mix ~ 1 whole cake mix

2  eggs

1/3 cup  oil

½ cup shredded coconut

Directions:

Combine all ingredients with the cake mix.

Drop by the tablespoon to an ungreased cookie sheet.

Bake at 350 degrees for 7-10 minutes.

Cool on pan for 5 minutes then move to a cooling rack.

Sheila's Bird on a Wire with Cucumber Dill Sauce

Don't be a slowpoke! The quicker you thread these zesty, marinated chicken pieces onto the wire, the faster your taste buds will be knocked askewer. Try serving it with delicious Cucumber Dill Sauce (below).

The nutrition facts can be found on Calorie Count - the best free website to count your calories!

Bird on a Wire
341 calories, 4 servings

Ingredients:

¼ C lemon juce
1 T liquid honey
1 T olive oil
1 T oregano
1 T mint
2 t balsamic vinegar
2 t minced garlic
½ t salt
¼ t black pepper
4 boneless skinless chicken breasts, cut in to chunks

Directions:

Combine all marinade ingredients in small bowl. Place chicken in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat the chicken with the marinade.

Marinate in the refrigerator for 6 hours – one hour minimum if in a rush.

Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil.

Grill chicken for 8-10 minutes, turning occasionally until no longer pink in the center.

Take care not to overcook chicken, or it will be dry.

Serve hot with Cool Cucumber-Dill Sauce (recipe below).

Wonderful with a Greek salad and hummus with warm pita wedges!

Click here for the nutrition facts for the Cucumber-Dill Sauce!

Dill

Cool Cucumber-Dill Sauce

46 calories a serving!

Ingredients:

1 C plain yogurt

1 C diced cucumber

1 T dill

1 t garlic, minced

¼ t salt

¼ t pepper

Directions:

Mix well in a small bowl, cover, and refrigerate until dinner!

Chicken Breast