Tag Archive | mushrooms

Creamy Pink Pasta with Shrimp & Spinach

Forgive me on the recipe name here, not my best work.  This dish was fantastic, we will definitely be making it again.  Although “creamy” may make you step away from this recipe, the “cream” is just Greek yogurt!  I fooled Mr. Applebutter once again. ;-)


Creamy Pink Pasta with Shrimp- adapted from back to her roots

Serves: 6

12 oz whole wheat spiral noodles

1 tbsp. olive oil

4 cloves garlic, minced

1/2 tsp. crushed red pepper

1 tbsp. Italian seasoning

8 oz. mushrooms, diced

2 cups grape tomatoes, halved

4 cups fresh spinach, roughly chopped

10 oz. shrimp, peeled & deveined

1 cup marinara sauce

5 oz. plain 0% Greek yogurt

1/4 cup parmesan cheese, grated

2 oz fat free crumbled feta cheese

Salt and pepper to taste


  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
  3. Add in mushrooms and grape tomatoes. Cook for 5-10 minutes, until mushrooms soften.
  4. Turn heat up to medium-high and add in shrimp. Cook for 2-5 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for about 5 minutes.
  5. Remove lid and place skillet back over low heat. Add the pasta, Greek yogurt and marinara sauce. Stir until sauce is mixed well and all pasta and veggies are coated.   Add Italian seasoning and feta cheese.  Mix well.
  6. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.  Add salt and pepper to taste.

Note: Depending on your taste, you may need to increase or decrease the amount of “sauce” (pasta/yogurt mixture). 

Nutrition Facts (per serving): 357 calories, 7g fat (2g saturated), 45g carbohydrate (8g fiber), 26g protein


Three Tasty Recipes in One

So here’s the thing, I not only use this blog to share recipes that I alter or create on my own, but I also use it to reference when I make my weekly menu at future dates.  A lot of times I make really good recipes that are not mine and I don’t feel the need to alter them.  The thing is, if they don’t go on my blog, then they get lost in time!  In the past two weeks there were 3 of these recipes that were delicious and I don’t want to forget about them.  So here they are for you to enjoy, and for me to remember!

Sausage & Pumpkin Pasta

Recipe by: Prevention RD

I love love this blog.  She always makes such delicious yet healthy recipes and the pictures are mouth watering!  This was another favorite, and I EVEN got my pumpkin hating man to admit he loved it as well.

My Changes: I omitted the sage and used spiral pasta instead of bowties

Mushroom Kale Lasagna

Recipe by: skinnytaste

This meal was a very satisfying vegetarian lasagna, I loved it.  I will note that it is a little time consuming because kale takes a while to clean and trim down and then the baking time was 40 minutes on top of all the prep, so you might want to save this one for a weekend.  Don’t let that discourage you though because it was nutrition packed and delicious too!

My Changes:  Use whole wheat lasagna noodles if you can find them

Bruschetta with Shrimp, Tarragon and Arugula

Recipe by: Giada De Laurentiis

As always, Giada delivers.  This was actually my first time using mascarpone cheese also.  I was surprised that it wasn’t any more expensive then mozzarella, and it had a nice creamy texture.  It did, however, pack quite a bit of fat.  Definitely more of a treat then a staple.

Kale, Mushrooms & Cranberries Salad

Alright so we’re going to do a 180 from Monday’s post with a kale dish today. Kale is literally one of the most nutritious and healthiest vegetables on the planet.  I’d say, it is the king.  It is an excellent source of antioxidants A, C & K and is widely recognized as cancer protective.  The fiber content in the kale also helps to bind with bile acids in your blood stream which helps you to lower your blood cholesterol.  This vegetable is truly a no-brainer to put in your grocery cart. It is worth every penny to your health, and it’s pretty cheap too!

If this is your first stint with kale, you may want to start with a mixed dish such as my Baked Pasta with Kale & Chickpeas first to get used to the texture.  It is a rather “healthy” tasting veggie, so I don’t want to scare you away from it with this recipe too soon.  If kale is your thing, definitely give this salad a try.  I think you’ll be able to feel your body smiling when you eat it!

Kale, Mushrooms & Cranberries Salad– adapted from Giada De Laurentiis

Serves: 4 as a side, 2 as a main dish

2 tbsp. extra virgin olive oil

2 small shallots, thinly sliced

2-3 green onions, thinly sliced

8 ounces cremini or button mushrooms, roughly chopped

salt and pepper to taste

1 medium bunch kale, chopped (about 5 cups)

1/4 cup low sodium chicken broth

1/3 cup dried cranberries


  1. In a large skillet, heat the oil over medium-high heat.  Add the shallots, green onion, mushrooms, and a sprinkle of salt and pepper.  Cook, stirring often, about 8 minutes or until the vegetables are soft.
  2. Add the kale and cook until wilted, about 6 minutes.  Add the broth and cranberries.  Bring to a boil and scrape any brown bits that clung to the bottom of the pan with a wooden spoon.
  3. Season to taste with a little salt and pepper and serve.  I would suggest you serve it with a seasoned chicken breast or your favorite cut of fish which will add the needed protein to fill you up.

Nutrition Facts (serving as a side): 175 calories, 8.1g fat, 1.1g sat. fat, 25g carbohydrate (6.7g dietary fiber), 6.1g protein.  ** Also to notice: 852mg Potassium, 446% of the DV of Vitamin A & 123% of the DV of Vitamin C!

Nutrition Facts (serving as a main dish): 350 calories, 16.2g fat, 2.2g sat. fat, 50g carbohydrate (13.4g dietary fiber), 12.1g protein.  **Also to notice: 1,705mg Potassium, 891% of the DV of Vitamin A & 246% of the DV of Vitamin C!

Basil Pesto & Mushroom Lasagna

This one was such a delicious vegetarian dinner.  Lately I’ve been steering towards 2-3 veggie meals a week because it just makes me feel more satisfied (whaat? more satisfied with no meat?? Yes!), it is usually quicker and easier to prepare, and I know I’m meeting my veggie requirements for the day.  I hope you make this using the fresh pesto too… there really is nothing like the smell of it coming out of the food processor.  I’m a HUGE fan of fresh basil.  Despite what professional chefs may say, I think that dried herbs pack good flavor and are an economical choice for a lot of herbs.. BUT I do have to agree with them that fresh basil just doesn’t compete with dried.  Get down to your local farmers market, buy a pot of it, and make this recipe!

Basil Pesto & Mushroom Lasagna- slightly adapted from chocolate broccoli

Serves: 8

8 whole wheat lasagna noodles

1 (15-ounce) tub part skim ricotta cheese

2 cups sliced white mushrooms

1/2 cup chopped basil

1/4 cup chopped walnuts

Cooking spray

6 tablespoons homemade pesto (see below)

1 cup (4-ounces) shredded part skim mozzarella cheese

Homemade Pesto:

2 cups packed fresh basil leaves (note: If it’s a season where basil isn’t so fresh, you can sub this out for spinach and use 1 tsp. of dried basil to get the flavor)
3 cloves garlic

1/4 cup chopped walnuts
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/4 cup parmesan cheese


  1. Preheat oven to 350°.
  2. Cook 8 lasagna noodles according to package directions.
  3. Prepare homemade pesto by mixing basil, garlic, walnuts, salt & pepper in a food processor.  Add oil in a little at a time, making sure it is well combined.  Add enough oil to reach the consistency you prefer (I only used about 1/4 cup).  Then mix in Parmesan cheese.
  4. Combine ricotta, mushrooms, 1/2 cup basil and 1⁄4 cup walnuts in a small bowl.
  5. Coat a 13×9 baking dish with cooking spray (or a lasagna pan if you have it). Spread 2 tablespoons homemade pesto across the bottom of the pan, then cover with 4 of the noodles. Spread the herb-ricotta mixture over the noodles, and top with the 4 remaining noodles. Cover with the remaining 4 tbsp. pesto and sprinkle the mozzarella over the top.
  6. Bake for 30 minutes, or until heated through and bubbling.

Disclaimer: The homemade pesto made about 6 tbsp. but I didn’t measure it exactly.  So don’t worry if it is slightly less then the measured amount, I promise it will work in the recipe.