back to blog

Mushroom and Polenta Pot Pies RecipeMushroom and Polenta Pot Pies

Source: MyFoodDiary.com

Mushroom and Polenta Pot Pie Recipe

Comfort food doesn't have to be loaded with calories, fat, and sodium. These individual vegetarian pot pies are healthier and still satisfying. They are filled with vegetables in a rich gravy and covered with a crunchy polenta topping that is flavored with fresh herbs.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
195
Calories
% Daily Value*
4%
Total Fat 2.7g
2%Saturated Fat 0.4g
Trans Fat 0g
0%
Cholesterol 0mg
15%
Sodium 342mg
12%
Total Carbohydrate 36.4g
14%
Dietary Fiber 3.8g
Sugars 3.5g
Protein 5.3g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes

Baking time: 15 minutes

Ingredients

Polenta topping

  • 4 cups water
  • 1 cup dry polenta
  • ½ tsp garlic powder
  • ½ tsp chopped fresh parsley
  • ¼ tsp chopped fresh rosemary leaves
  • ¼ tsp salt
  • 1/8 tsp ground black pepper

Filling

  • 2 tsp olive oil
  • ¾ cup chopped onion
  • 2 medium carrots, peeled and sliced
  • 8 oz. sliced baby crimini mushrooms or white button mushrooms
  • ½ tsp chopped fresh parsley
  • ¼ tsp salt
  • ¼ tsp chopped fresh rosemary leaves
  • ¼ tsp ground black pepper
  • 1 cup unsalted vegetable, beef or chicken stock
  • 1 tbsp cornstarch
  • 1 tbsp water

Directions

To prepare the polenta:

  1. Prepare the polenta by bringing the 4 cups of water to a boil in a medium saucepan over medium high heat. Once the water boils, whisk in the polenta and reduce the heat to low. Continue to stir until it thickens, 1 to 2 minutes. Remove from the heat.
  2. Stir the garlic powder, ½ teaspoon of parsley, ¼ teaspoon of rosemary and salt, and the 1/8 teaspoon of black pepper into the polenta. Set aside.

To prepare the filling:

  1. In a medium skillet, heat the olive oil over medium-high. Add the onion and carrot, and cook for 5 minutes. Add the mushrooms, and cook for 5 more minutes until the mushrooms have darkened and the other vegetables are slightly tender.
  2. Stir in the ½ teaspoon of parsley and salt, and the ¼ teaspoon of rosemary and black pepper.
  3. Add the stock to the skillet. In a small dish, stir together the cornstarch and the water. Pour this into the skillet. Increase the heat to high and cook about 2 minutes, stirring often, until the stock thickens into a gravy that coats the vegetables.

To prepare the pot pies:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Spray 4, 8-ounce ramekins with non-stick cooking spray and place them on a baking sheet. Divide the mushroom filling evenly between all four. Next, top each with an equal amount of the polenta. If it has thickened as it cooled, use clean hands to crumble and press the polenta over the filling.
  3. Bake for 15 minutes until the filling bubbles and the polenta begins to brown on top. Serve warm.

Slow Cooker 3 Bean Soup RecipeSlow Cooker 3 Bean Soup

Source: MyFoodDiary.com

Slow Cooker 3 Bean Soup Recipe

Slow cookers are an essential kitchen tool for creating healthy comfort food with little effort. This bean soup provides filling plant-based protein and fiber. It’s finished off with nutrient-rich kale. The ingredients can be quickly combined in the morning, and your soup will be ready in six hours with no additional cooking required.

Nutrition Facts
Serving Size 1/8 recipe
Amount Per Serving
301
Calories
% Daily Value*
2%
Total Fat 1.3g
1%Saturated Fat 0.2g
Trans Fat 0g
0%
Cholesterol 0mg
19%
Sodium 448mg
18%
Total Carbohydrate 55.5g
58%
Dietary Fiber 16.3g
Sugars 3g
Protein 19.4g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 8 servings

Preparation time: 10 minutes

Cooking time: 6 hours

Ingredients

  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/3 cup chopped carrot
  • 1 ½ cups dry pinto beans, soaked overnight, drained
  • 1 cup dry navy beans, soaked overnight, drained
  • 1 cup dry red kidney beans, soaked overnight, drained
  • 10 cups water
  • 1 ½ tsp fine ground sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground black pepper
  • 2 cups chopped lacinato kale

Directions

  1. Place the onion, garlic, and carrots in the bowl of a slow cooker.
  2. Place the beans in a medium saucepan, cover with two inches of water and boil for 10 minutes. Drain and add the beans to the slow cooker. Pour in 10 cups of water and stir. Set to high, cover with the lid, and cook for 6 hours, until the beans are tender.
  3. Stir in the salt, cumin, coriander, black pepper, and the kale. Stir well for about 15 seconds to allow the heat from the beans to slightly wilt the kale before serving.

Citrus and Herb Roasted Salmon RecipeCitrus and Herb Roasted Salmon

Source: MyFoodDiary.com

Citrus and Herb Roasted Salmon Recipe

Salmon is a lean source of protein that is rich in heart-healthy omega-3 fatty acids. It is often reserved for special occasions, but salmon makes a quick and easy weeknight dinner. This recipe uses lemons and herbs to flavor the fish for a healthy, delicious meal.

Nutrition Facts
Serving Size 1/5 recipe
Amount Per Serving
256
Calories
% Daily Value*
27%
Total Fat 17.7g
16%Saturated Fat 3.2g
Trans Fat 0g
22%
Cholesterol 67mg
13%
Sodium 293mg
0%
Total Carbohydrate 0.9g
1%
Dietary Fiber 0.4g
Sugars 0g
Protein 22.8g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 5 servings

Preparation time: 5 minutes

Bake time: 20 minutes

Ingredients

  • 1 ¼ lb. salmon filet
  • 2 tbsp olive oil
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh parsley
  • ¼ tsp fine ground sea salt
  • 1/8 tsp ground black pepper
  • 1 lemon

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. Lay the salmon skin side down on the baking sheet.
  2. In a small bowl, stir together the olive oil, basil, parsley, salt, and pepper. Zest the lemon, and add the zest to the oil. Stir well. Pour the herbs and oil over the salmon. Spread evenly to coat the fish.
  3. Thinly slice the lemon. Place lemon slices over the salmon. Use enough to cover most of the flesh.
  4. Bake for 15 to 20 minutes, until the edges brown and the salmon flakes when pierced with a fork.

Mulled Cranberry Apple Cider Spritzer RecipeMulled Cranberry Apple Cider Spritzer

Source: MyFoodDiary.com

Mulled Cranberry Apple Cider Spritzer Recipe

Consuming alcoholic drinks can hinder your weight loss progress. That doesn’t mean you have to miss out on the festivities. Try this sparkling mocktail that contains 100 percent juice with seasonal spices.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
95
Calories
% Daily Value*
0%
Total Fat 0g
0%Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
1%
Sodium 22mg
8%
Total Carbohydrate 23.9g
0%
Dietary Fiber 0g
Sugars 23.9g
Protein 0.3g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 1 hour

Cook time: 5 minutes

Ingredients

  • 12 oz. cranberry juice
  • 2 cinnamon sticks
  • 2 star anise
  • 1 tsp whole cloves
  • 1 bottle (25 oz.) sparkling apple cider, chilled

Directions

  1. Pour the cranberry juice into a medium saucepan. Add the cinnamon sticks, anise and cloves. Turn to medium-high heat and cook for 5 minutes, stirring occasionally.
  2. Remove the pan from the heat and let sit until cooled completely, about 45 minutes to 1 hour. The longer it sits, the more the spices will flavor the juice. Strain through a mesh colander and discard the spices.
  3. To serve, add 2 ounces of the mulled juice to a champagne flute. Top the juice with about 4 ounces of chilled sparkling cider.

Spinach and Marinara Stuffed Portabella Mushrooms RecipeSpinach and Marinara Stuffed Portabella Mushrooms

Source: MyFoodDiary.com

Spinach and Marinara Stuffed Portabella Mushrooms Recipe

These stuffed mushrooms make a quick dinner option on a busy weeknight. They are loaded with a rich and hearty flavor that even meat lovers will enjoy. Add a side of whole wheat pasta or a salad to complete this healthy meal.

Nutrition Facts
Serving Size 1 mushroom
Amount Per Serving
106
Calories
% Daily Value*
11%
Total Fat 7g
8%Saturated Fat 1.5g
Trans Fat 0g
0%
Cholesterol 1mg
10%
Sodium 228mg
3%
Total Carbohydrate 8.9g
11%
Dietary Fiber 3g
Sugars 3.5g
Protein 3.1g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 2 servings

Preparation time: 7 minutes

Cooking time: 7 minutes

Baking time: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups packed, fresh spinach
  • 3 tbsp chopped black olives
  • 1 cup marinara sauce (low sodium)
  • 2 portabella mushroom caps, wiped clean
  • 2 tbsp freshly grated Parmesan cheese

Directions

Preheat the oven to 375 degrees Fahrenheit.

  1. In a large skillet, heat a ½ tablespoon of the olive oil over medium-high. Add the onion and garlic. Cook for 2 minutes.
  2. Add the spinach and cook until it wilts, about 5 minutes. Stir in the black olives and marinara. Cook 1 to 2 minutes more, until all ingredients are heated.
  3. Remove the stem from the mushroom cap and use a spoon to gently scrape out the gills to create a cup for your filling. Use the remaining 1/2 tablespoon of olive oil to coat each mushroom cap and the bottom of a 7 x 11 inch baking dish.
  4. Place the mushroom caps gill-side up in the baking dish and fill each with half of the spinach and marinara sauce. Sprinkle 1 tablespoon of cheese over each mushroom.
  5. Bake for 17 to 20 minutes, until the mushrooms are tender. Let sit 2 to 3 minutes before serving.
Eat better. Feel better. MyFoodDiary Categories Exercise
Lifestyle
MyFoodDiary
Nutrition
Recipes
Weight Loss

Nourish Sweat Thrive Mizu Water Bottle
$21.95  $15.95
Follow Us on the Web

A Healthier You Starts Today

Sign Up