Mediterranean Barley Vegetable Stew

Oma sent me this little article called "A Meaty Issue: Vegan dishes are becoming more mainstream" from the Desert Sun. It was perfect timing because I was just starting to plan this week's menu and decided to include this recipe in my menu. I love barley and this looked like a nice easy recipe that could be tasty and fun! Here's hoping for the best!!

Mediterranean Barley Vegetable Stew

Serves 6

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 shallots, finely chopped--just used a bit more onion
• 2 medium yellow onions, diced
• 28-ounce can chopped tomatoes, preferably fire-roasted--not fire-roasted, but I did learn that the larger cans of diced tomatoes are much cheaper so I may be buying them from  now on!
• 4 cups (1 quart) vegetable broth--I wanted to buy this but at Whole Foods the only variety available was much too expensive (like $3.50 instead of $1.50!)
• 2 sprigs fresh rosemary, minced
• 1 1/2 cups barley
• 12-ounce jar roasted red peppers, drained and cut into strips
• 5 ounces fresh baby spinach
• 1/2 cup castelvetrano olives, pitted and sliced--I just bought some black olives because I couldn't find that variety and the black olives were cheap!
• 1 cup water
• salt and ground pepper to taste

Instructions:

• In a large saucepan over medium, heat the olive oil. Add garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.
• Add tomatoes, broth, rosemary and barley, then bring to a simmer.
• Cover and continue to cook until barley is tender, about 50 minutes, stirring occasionally to prevent sticking.
• Stir in the roasted red peppers, baby spinach, olives and water.
• Cook until spinach is wilted, about 2 minutes.
• Season with salt and black pepper. 

This stew was wonderful! Britney and I thoroughly enjoyed it. It was one of the most highly-reviewed dishes I've made in a long time by Britney. Thanks Oma for sharing this great new recipe! I will definitely keep it on my "Must Cook Again" list!!

Vegetable Enchiladas

LAYERED VEGETABLE ENCHILADAS

http://www.wholefoodsmarket.com/recipes/2873

Vegan enchiladas. The thing that was super cool about this recipe was that the enchiladas are made individually with the small corn tortilla as the base. Then I smeared a black bean spread that had cilantro mixed into it on the bottom tortilla. Topped that off with a bunch of sauteed veggies, including spinach, broccoli, tomatoes and corn. Then added a few slices of vegan mozzarella cheese, made from almonds. Then another tortilla, more veggies, more cheese and bake. They were a little bland, partly out of fear that I'd make them too spicy for Britney. I like to eat them with red chili flakes and salsa on top!

Serves 4

This recipe easily doubles to serve a crowd. Better yet, it reheats perfectly in the oven, so you won't be disappointed if you happen to have leftovers on hand.Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

2 cups frozen corn, thawed
1 cup frozen bell pepper strips, thawed --I used fresh.
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish --I ended up using a lemon because I couldn't find a lime at the store--next time FIND LIME!
1 1/2 tablespoon salt-free chili powder, divided
1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained --I used dried beans I prepped myself.
4 tablespoons chopped cilantro, divided
1 (15-ounce) can no-salt-added diced tomatoes* --I added 2 fresh tomatoes too that Britney had in fridge.
8 ounces frozen leafy greens*, thawed --I used fresh spinach AND a head of broccoli--why  not?! MORE veggies!
8 corn tortillas*
3/4 cup shredded part-skim mozzarella cheese (optional)--decided to use the vegan mozzarella cheese I had in the fridge but it really isn't necessary. I'm not a huge vegan cheese fan anyways. 

Method

Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/ tablespoon chili powder and 1 tablespoon lime juice. 

Sauteed veggies!

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. 

Black bean spread on tortillas. 

Top each with about 1/2 cup of the vegetable mixture and some cheese. 

First layer with second tortilla about to go on top next. 

Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. 

Second layer with more veggies on top. 

Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

Look at the rainbow of layers!

Nutrition

Per serving: 380 calories (50 from fat), 5g total fat, 2g saturated fat, 15mg cholesterol, 200mg sodium, 66g total carbohydrate (14g dietary fiber, 8g sugar), 18g protein

The layered masterpiece about to go into the oven. 

Fully baked and ready to consume!

My pack of 12 tortillas actually came with 13!! Who would have guessed?! So I got to make one of my favorite snacks: warmed tortilla with peanut butter and jelly! Since I had bought 12 tortillas and had made plenty of sauteed vegetables, I made 6 vegetable enchiladas with this tasty snack as a leftover reward!

Lentils, brown rice and carmelized onions

LENTILS, BROWN RICE AND CARAMELIZED ONIONS

http://www.wholefoodsmarket.com/recipes/2855

Serves 4

Serve this dish (inspired by the Middle Eastern classic, Mujadara) either as a vegetarian main course or a hearty side.

Ingredients

1 cup long-grain brown rice
1 cup dried brown lentils
3 medium yellow onions (about 1 1/2 pounds), thinly sliced
3/4 teaspoon ground cumin --A LOT!!
1/4 teaspoon ground cinnamon --needs/tastes good with A LOT
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley--skipped that

Method

Bring rice and 2 cups water to a boil in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain, rinse in cold water and drain again.

While lentils and rice cook, bring 1/2 cup water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water halfway through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.

Nutrition

Per serving (about 10oz/273g-wt.): 180 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 38g total carbohydrate (8g dietary fiber, 8g sugar), 8g protein

Cauliflower Soup

CREAMY CURRIED CAULIFLOWER SOUP

http://www.wholefoodsmarket.com/recipes/2868

Serves 4

Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1/4 cup raw sunflower kernels --I skipped these--I'm too cheap!
3 1/2 cups unsweetened almondmilk*, divided --I also added some left over soy milk that was starting to smell funky ;)
5 teaspoons mild curry powder, divided
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets--I also added a head of broccoli because I had only 4 cups of cauliflower and thought, the more the merrier!

Method

Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 4 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.

Nutrition

Per serving: 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 200mg sodium, 16g total carbohydrate (6g dietary fiber, 5g sugar), 6g protein

Here's the soup before it was put into the food processor (and after it went through the food processor, it looked like the picture at the beginning of this blog post). 

Popcorn and after-snowboarding dinner

This weekend I've rediscovered the joy of popcorn. It actually may be more accurate to say last weekend since I visited Suzal in Boulder and we made some popcorn there to eat while watching our movies (Date Night and The Back-Up Plan, both of which were cute but not "must-sees"). She had a wonderful trick that involved using coconut oil, instead of canola oil, to pop the popcorn in. However, being the cheap, Americorps employee that I am, I didn't have the coconut oil available. I used olive oil one night, which I think was either a bit too heavy or I didn't let the kernels fully pop, and then canola oil the other night. The wonderful addition I made was something I learned sophomore year at Cal in the all-women co-op: nutritional yeast. It has a cheesy-like flavor that goes great sprinkled on the popcorn. I also decided to use a smaller pot which was great considering the HUGE pot made WAY too much popcorn for one person. Last night I even melted a little Earth Balance to spread on top with the nutritional yeast and salt. Who needs chocolate when you have homemade popcorn?! I am going to try to limit my in take over the week, but I can definitely see it being a new staple in my diet!! :) YUM!!!!!!!

Popcorn on the go to Vail! Yummy snack!

Leftover cakes (that I had made before leaving for Christmas break and had frozen some to save for later, ie last night!) with sweet-thai chili sauce, served with quinoa and tomato salsa. Red wine on the side ;)

Popcorn as dessert after my after-snowboarding dinner!

Lentil Chili

LENTIL CHILI

http://www.wholefoodsmarket.com/recipes/2871

Serves 8

This simple vegetarian chili recipe uses lentils instead of beans. Brown lentils work best as they will hold their shape even when tender after cooking. Serve with our Health Starts Here hearth bread from our bakery.

Ingredients

8 cups low-sodium vegetable broth, divided
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, finely chopped
4 teaspoons salt-free chili powder
1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
2 (15-ounce) cans no-salt-added diced tomatoes
1/4 cup chopped cilantro

Method

Bring 3/4 cup broth to a simmer in a large pot over medium-high heat. Add onion, bell pepper and garlic and cook about 8 minutes or until onion is translucent and pepper is tender. Stir in chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and remaining 7 1/4 cups broth. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.

Nutrition

Per serving : 120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g total carbohydrate (7g dietary fiber, 6g sugar), 6g protein

White Bean Ragout

GREENS, MUSHROOM AND WHITE BEAN RAGOÛT

http://www.wholefoodsmarket.com/recipes/2887

Serves 6

Serve this hearty and saucy combination of leafy greens, mushrooms and beans over whole grain brown rice or whole wheat pasta. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.

Ingredients

2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 cup Marsala or red wine
4 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 teaspoons reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 teaspoon ground black pepper

Method

Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8 minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates. Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat. Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve.

We ate the dish with whole wheat pasta that I had cooked in October for our little dinner party and had left over noodles. I froze them to save them for future time. I'm glad I didn't have any waste, but I'd prefer fresh-cooked noodles next time. 

Nutrition

Per serving: 310 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 54g total carbohydrate (17g dietary fiber, 6g sugar), 17g protein

Dinner for two: mushroom and white bean ragout and whole wheat pasta along with a chilled glass of Southern sweet tea, thanks to Britney!

Spanish Peanuts Peanut Butter

In my attempt to continue exploring the world of peanut butter, which I am unconsciously doing, I bought a bag of Spanish peanuts to try making peanut butter with. One reason was I thought I remembered hearing/reading that they are healthy for you in ways that are different from typical peanuts. Another reason is that they were cheaper. After trying peanut butter from blanched peanuts, my standards for peanut butter are changing. They are not super creamy gooey peanut butters but they are homemade, made with as little oil as possible, and are great for sandwiches and sticking in oatmeal. 

I was a little concerned that I put a lot of peanuts into the food processor at one time and they weren't getting all that creamy. I had to add a good amount of oil. I also remember that not all peanuts have the same amount of oil in them so maybe these are just unnaturally unoily peanuts and therefore require more oil. Either way I ended up adding oil, salt and a little maple syrup to try playing with the sweet/salty combination. It made so much that it filled not only one jar but also a small, single serving yogurt container. I don't know if I'm really sold on this peanut butter but it was worth a shot and I'll definitely finish the jar+ that I made. 

It makes me wonder what is in the Whole Foods peanut butter that you can make yourself at the store. I swear it is simply peanuts being smashed together to form the butter. David thinks they add some oil into the mix. I want to look into it because if they don't add any oil I am thinking I should just buy my peanut butter there since I know I am adding oil to my peanut butter. It is fun to know that I made this peanut butter all by myself!

There the precious material is!! It should be a large KARLY on the front of that jar rather than ADAM but you get the picture!

BBQ Chili

 We had cooking club last Tuesday afternoon. I wasn't sure what to cook, but Dusty has suggested we use up the bottle of BBQ sauce that was sent to us from one of her past AmeriCorps volunteers who is working in Nashville, Tennessee. David suggested chili since there aren't too many recipes that require a good amount of BBQ sauce (such as chicken nuggets with BBQ sauce, that's not going to get rid of an entire bottle of the sauce). I luckily found one that was vegan (which means a lower cooking time without any meat) that required 3/4 cup, and we doubled the recipe so that was almost the entire bottle.

We almost ran out of time to finish the soup, thankfully Dusty helped a few of the Dreamers, the students I work with, cut the onion and garlic. We received a really nice and sharp new set of knives that were made in Japan and are bright blue and orange. I gave strong warnings to the students about how sharp they are so they must be super careful. Withstanding all safety warnings, we were able to finish on time since the beans didn't take too long to cook. Each student got a Dixie cup size serving to take home and there was still lots leftover. Luckily I had brought a tupperware container for my lunch that day so I snagged some leftovers! That was dinner for Britney and me the following night! Yum! I love BBQ sauce!!!!!

Barbeque Vegetarian Chili Recipe

Ingredients

• 1/2 medium Yellow Onions--1 medium yellow onion
• 2 cloves Garlic Clove--4 cloves garlic
• 1 Whole Yellow Bell Pepper--2 yellow bell peppers
• 1 medium Red Bell Pepper, Raw--2 red bell peppers
• 1 tbsp Pure Canola Oil--already have--2 Tbsp oil
• 1 3/4 cups Organic Whole Kernal Corn--3 ½ cups whole kernel corn
• 1 1/2 cups Organic Stewed Tomatoes--3 cups stewed tomatoes
• 1 3/4 cups Black Beans (fat Free)--3 ½ cups black beans
• 1 1/2 cups Dark Red Kidney Beans--3 cups dark kidney beans
• 1 cup Vegetable Broth (low Sodium, Organic)--2 cups vegetable broth
• 3/4 cup All Natural Barbecue Sauce--already have--1 ½ cups bbq sauce

Directions

Heat canola oil in large pot. Add garlic and onion and saute until translucent. Add bell pepper and cook a few minutes until tender. Then drain and add corn and cook a few more minutes. Add tomatoes and stir. Cook 1 minute. Meanwhile, drain red kidney beans and add those as well as the non-drained black beans. Stir and cook a few minutes. Add vegetable broth, barbeque sauce, pepper, and seasonings (oregano) and stir. Bring to a boil and reduce heat. Cover and simmer for 20-25 minutes.


Read more: http://www.livestrong.com/recipes/vegetarian-chili-132/#ixzz1AIWYZbjo

Random Denver Times

The beautiful sunset out of my apartment window on a snowy winter evening. 

We got dumped on last weekend! This was Monday afternoon. 

And this is the same time out of another window. 

And another!

This was my Friday night after snowboarding with students. I grocery shopped and opened my last bottle of wine. I was feeling a bit homesick and this hit the spot. The favored activity of a native Napkin! :)

Sunday Supper Frittata

Vegan by Robin Robertson

P. 128

Sunday Supper Frittata

Makes 4 servings

·         1 tablespoon olive oil

·         1 small yellow onion, minced

·         1 cup sliced white mushrooms

·         2 cups chopped fresh spinach

·         1 large potato, peeled, cooked and chopped

·         Salt and pepper

·         1 pound firm tofu, well drained

·         1 tablespoon plain unsweetened soy milk

·         1 tablespoon cornstarch

·         ½ teaspoon onion powder

·         ½ teaspoon dried basil

·         ½ teaspoon ground fennel seed (optional)

·         ¼ teaspoon turmeric

Here is the uncooked frittata put together. It includes the sauteed vegetables underneath and the blended tofu, soymilk and nutritional yeast on top. 

1.       Preheat oven to 375. Lightly oil 10-inch deep dish pie plate or round 2-quart casserole dish.

2.       In large skillet, heat oil. Add onion, cover and cook until softened, about 10 minutes. Add mushrooms and spinach and cook until mushrooms are soft and spinach is wilted, about 3 minutes.

3.       Add potato and cook to heat through, about 3 minutes longer. Season with salt and pepper.

4.       Spread cooked vegetables into bottom of prepared baking dish.

5.       In blender, combine tofu, soy milk, yeast, cornstarch, onion powder, basil, fennel, and turmeric. Add ½ teaspoon of salt and ¼ teaspoon of pepper and blend.

6.       Spread tofu mixture evenly over vegetables. Cover tightly with foil and bake for 30 minutes. Remove foil and bake 10 minutes longer to allow top to become golden brown. Cut into wedges and serve hot.

The finished dish: browned and warmed all the way through, served hot!

Smoky Southwest Sweet Potato Shepherd's Pie

Vegan by Robin Robertson

This is the other Vegan cookbook I received for Christmas from mom, thanks! I'm getting my use in already!!

p. 154

Smoky Southwest Sweet Potato Shepherd’s Pie

Makes 4-6 servings

·         3 sweet potatoes, peeled and cut into ½ inch dice

·         2 chipotle chilies in adobo

·         2 tablespoons water

·         2 tablespoons vegan margarine

·         Salt and pepper

·         1 tablespoon olive oil

·         1 medium yellow onion, finely chopped

·         2 medium carrots, chopped

·         3 cups cooked or 2 cans black beans, drained and rinsed

·         1 ½ cups thawed frozen corn kernels

·         1 ½ cups tomato salsa

·         ½ teaspoon ground cumin

1.       Preheat oven to 350. Lightly oil 9 x 13 inch baking pan. Steam potatoes until just tender, about 12 minutes. While potatoes steam, in food processor, puree chilies with water and set aside.

Mashed sweet potatoes. 

2.       Mash steamed potatoes with half of chipotle puree, the margarine salt and pepper.

3.       In large skillet, heat oil over medium heat. Add onion and carrots, cover and cook until soft, about 10 minutes.

Sauteed onions and garlic. I also had some pre-cut purple cabbage that I decided to add to the dish. Having prepped veggies makes me a lot more likely to add them to dishes that don't call for them. How can purple cabbage hurt a dish? I think it can only add nutrition!

Transfer to prepared pan. Add beans, corn, salsa, cumin and chipotle puree. Season with salt and pepper. Stir to combine.

I wanted to use my dried black beans, but all I did prior to start cooking was soak them overnight. I forgot that in addition to soaking them I also have to cook them for about an hour. So instead, I finished those beans and froze them for future use and ran to the store to buy...

2 cans of black beans!

And added the other cans of vegetables to the dish: corn, peas (I didn't have any carrots and figured the peas would go nicely with the canned corn), salsa and some chipotle sauce that was pretty darn spicy!

Canned veggies in pan. 

Here are all the vegetables mixed together in the pan. The canned plus the sauteed. 

4.       Spread mashed potatoes evenly on top of bean mixture.

Here's the pan of veggies with the sweet potato mix spread over top. 

Bake until filling is hot, about 40 minutes.

And last, the nicely baked casserole with a southwest taste. It's an odd idea that turned out great!!

Millet Salad

I heard about millet one morning on NPR coming home from the gym. They compared it to brown rice, with a shorter cooking time, or quinoa, without the protein factor. I decided to get me a bag of it and see how it tastes. I found this recipe and thought I'd give it a try!

Cooked millet.

WARM MILLET SALAD WITH BRUSSELS SPROUTS, CREAMED MUSHROOMS AND SAGE

http://www.wholefoodsmarket.com/recipes/2620

Serves 6

Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts. Millet has wonderful flavor, especially when toasted and, like quinoa or brown rice, makes an excellent gluten-free stuffing alternative.

Millet with sauteed onions and brussel sprouts. 

Ingredients

1 cup millet
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms
1/4 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice

Method

Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.

The finished piece! Includes sauteed mushrooms, spinach, brussel sprouts and onions!

Nutrition

Per serving (about 13oz/371g-wt.): 380 calories (70 from fat), 7g total fat, 1.5g saturated fat, 5mg cholesterol, 220mg sodium, 68g total carbohydrate (6g dietary fiber, 3g sugar), 12g protein