Buffalo Chicken Stuffed Portabella
2 large portabella mushrooms, stems chopped & reserved
2 wedges The Laughing Cow Light Creamy Swiss cheese
1½ tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
3 ounces skinless chicken breast, cooked & finely chopped
¼ cup onion, finely chopped
1 tablespoon reduced-fat Parmesan, grated
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet & spray with EVOO. Place mushroom caps on the sheet with rounded sides down. In a mixing bowl, stir cheese wedges with hot sauce until smooth. Stir in chopped onion, mushroom stems, and chicken. Spoon mixture into mushroom caps and sprinkle with Parmesan. Cover with another large piece of foil folding the edges together making a well sealed packet. Bake for 25 minutes (mushrooms should be soft and tender).
2 tablespoons extra virgin olive oil
2 bunches dinosaur kale, washed, chopped & deveined
1 large clove garlic, chopped
½ cup onion, chopped
1 tomato, chopped or 1cup 5 Minute Fresh Salsa
1 can Garbanzo Beans, low sodium washed & drained
1 tablespoon cumin
Heat olive oil in skillet. Once skillet is hot, add kale & sauté until it begins to wilt, and then add garlic, onion, tomato/salsa, garbanzo beans, & cumin. Sauté for approximately 7 more minutes.