Night #1 of P90X. This is when I get the most stressed. We have completed our workout during the day, but need to come home & finish up the ab video. Then make dinner & prepare breakfast & lunch for the next day-AAAAAHHHHHHHH!!!
Last night, not too bad. On the menu was steamed broccoli with a little garlic, grilled chicken & stuffed mushrooms. Yes, I did say stuffed mushrooms. For the chicken, I decided to marinate in lime juice and then I seasoned it with chili powder, cayenne pepper, cumin and a southwest blend. This reminded me of my friend Julie's Spicy Garlic Lime Chicken. Only she gets pasta with hers. The best part, the leftover chicken is being made into soft tacos for lunch today!
For the stuffed mushrooms, I found a recipe in the American Cancer Society's "The New American Plate Cookbook" . Their recipe served about 20 shrooms (we didn't need that many) and it had bread crumbs (which we couldn't have) so here is my edited version
8 large mushrooms, wiped clean with the stems pulled off
2 cups spinach
1/4 cup feta cheese
1/4 cup Parmesan cheese
S&P to taste
Preheat oven to 350F. Spray a cookie sheet with Misto. Place your shroom caps on the baking sheet, cap side down.
Meanwhile, boil 4 cups of water. Blanch about 2 cups of spinach. Place spinach in a paper towel and wring out the water-as much as you can get.
Place spinach, feta cheese, parm cheese and S&P in a food processor. Pulse until fully mixed.
Take about 1 tbsp and place in the shroom hole.
Put in oven for about 20 mins.
These were awesome and you know, we will take whatever we can get being on this diet. They would make a great appetizer for a party if you are trying to be healthy friendly. The hubs asked if we would have them for dinner tomorrow night.