Turkey and Cheese Stuffed Mushrooms with Spicy Marinara

I got my meatballs at Target.

Cravings. Sometimes they strike when you least expect it. This weekend, I wanted pizza, so I had pizza. But then on Sunday, I wanted pizza again but my body and mind said no. Upon looking in the fridge for an alternative, I realized I had a bag of turkey meatballs intended for a Valentines Day party that I never made. From there, the stuffed mushroom idea was born.

When I think pizza, I think marinara, cheese, meat and spices. Oh, and I love me some baked mushrooms on my pizza. To make these babies, I combined all those ingredients. This recipe is for 24 meatballs, but you can make more or less. Here's how it's done:

You will need:

Wait 'til you see them after prep.

• 24 mushrooms
• 1 cup cheese (I use Weight Watchers shredded)
• 1 can marinara or tomato sauce or pizza sauce 
• 1 can diced tomatoes with habaneros
• 24 small turkey meatballs, lean.
• Toothpicks 

Preheat your oven to 350 degrees. 

Wash and de-stem your mushrooms, making sure to get the whole stem. The caps should be placed upside down on a baking sheet and hollow enough to fit yummy-ness. 

Spicy yum yums. 

Combine the can of tomato/marinara/pizza sauce with the can of diced tomatoes/habaneros. Mix together in a bowl. 

Scoop about a teaspoon of the mixture into each mushroom, but use your discretion. This recipe will get messy. Have fun with it! 

Next, place a turkey meatball into each mushroom top. If they are frozen, it's OK. They will bake once you get them into the oven. 

Scoop more of the tomato mixture onto the top, then sprinkle the cheese evenly onto each. 

Time to bake! Be careful they don't fall when you put them into the oven. Mushrooms are pretty sturdy though, so they should stay just fine. 

Bake these babies for 18-25 minutes on 350; 18 for thawed meatballs and 25 for frozen. When you take them out of the oven, add toothpicks on the top so they stay. These will help keep each mushroom together especially if you're transporting for a party. 

If you crave other toppings such as pepperoni or peppers on your pizza, you can add the toothpicks beforehand and stick those on. Yummy! 

The calorie count (per serving):

• 1 meatball: 23.33 calories
• Cheese: 10 calories
• Can Tomato sauce: 3.25 calories
• Can tomatoes/habanero: 2.625 calories
• Mushroom: about 4 calories 

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43.205 calories per mushroom

Wee! 

If you're a spicy fan, this one will be a happy eating for you. Also, happy reading. Let me know if you have questions or comments. 

Baked Applesauce Stuffed Eggplant with Turkey Bacon, Tomatoes, and Black Eyed Peas

As I sit here writing this blog entry, I am also eating my new creation and smiling to myself. I have never cooked with eggplant before and therefore had no idea the little idea in my head would pan out so well. But it's super yummy!

Also, I did not follow the under 200 calorie rule as I promised last night, but we still did ok. This one is definitely an impress your guests recipe, but it's great for a light weekend brunch as well. And despite the turkey bacon, it's packed with nutrients.

Here's the lowdown on what you'll need.

• 1 eggplant
• 1 cup black eyed peas (canned is fine, unless you want to soak beans the night before)
• 3 slices Wellness Farms turkey bacon (sold at Whole Foods. It's the healthiest brand out there.) 
• 1/2 cup unsweetened apple sauce 
• 1 teaspoon spicy olive oil (as always, I use Plato's)
• 1 medium tomato
• Tony Chachere's Creole More Spice Seasoning, to your taste.



Hollow out.



Don't worry about the seeds. 

• 2 slivers goat cheese (this is optional. I like to buy it fresh from Whole Foods, but if you're only going to be using it for this recipe, getting a block is a pain in the ars.) 

Start cooking:

Preheat your oven to 425. 

Then, slice your eggplant vertically. Lie each side on its back and make knife slits in the middle. Spoon out all of the inside in smaller portions, so it looks like picture. Boil the inside on high while you prepare the rest. 

Spicy and sweet combo = yum

Drizzle a half teaspoon olive oil onto each eggplant half. Add 1/4 cup of apple sauce to each half. Pop in the oven for 15 minutes. 

Dice your tomatoes and cut your bacon into small pieces. 

While the eggplant cooks, add the 3 slices of turkey bacon to a pan and cook for 5 minutes on medium/high. If the stove is turn up too hot, the bacon will burn; careful! 

Add the the boiled eggplant and the tomatoes. Add 1/4 cup water so the mixture doesn't dry out, then top with the Tony's seasoning. Cook this all together for 5 minutes.

Add the black eyed peas and let it all simmer for another 5 minutes. Add more Tony's!

By this time, your eggplant halves should be ready. Get those out of the oven, and reduce the oven temp to 350. Scoop the turkey bacon and veggie medley into the eggplant shells. Top each with a sliver of goat cheese and pop those babies back into the oven for another 10 minutes.

The final product! Other eggplants are jealous.

Sit and wait anxiously as your final product bakes. It's best to enjoy it while hot. If you're brining it to a party, however,  cover it with foil, and put it in the oven at 350 for 3 minutes when you get to your destination.


The calorie roundup:
1 cup black eyed peas - 180 calories
1 eggplant small - 120 calories
3 slices Wellness Farms turkey bacon - 120 calories
1/2 cup apple sauce - 60 calories
1 teaspoon Plato's oil - 40 calories
1 medium tomato - 22 calories
2 slivers goat cheese - 20
______________________
281 calories per serving (1 stuffed eggplant half)

Questions? Comments? Tried it and liked it? Didn't come out quite right? As always, holler!

Happy eating and happy reading, yall