spinach stuffed portobello mushrooms

Today, my 3rd period class (of upperclassmen) decided to play a trick on my 4th period class (of underclassmen).  They turned the desks upside down.  It was truly hilarious.  They continually play pranks on my 4th period, and I get just as much joy out of it as they do!

After being under-the-weather last week, and only feeding David soup, I decided it was time to get back to cooking.  I went to Aldi yesterday, and very randomly grabbed a pack of two portobello mushrooms.  I brainstormed all day about what to do with them.  I desperately wanted to incorporate some tomatoes into our dinner.  I came up with something so delicious.  And I think there are so many other possibilities for the future!

Spinach Stuffed Portobello Mushrooms

2 large portobello mushrooms

1 package of frozen spinach

1 large tomato

1/3 cup 0% Fage greek yogurt

1/2 tbsp minced garlic (or 4 garlic cloves)

1/4 garlic powder

1 tbsp parmesan

Mozzarella to top

Salt to taste

Preheat the oven to 400.

Cook spinach as package directs and add in minced garlic.

Once it cooks down, drain, and pat out water.  Mix the spinach, greek yogurt, garlic powder, parmesan, and salt.  Place the spinach mixture inside of the mushrooms.

Thinly slice the tomato and lay a few slices on top of the spinach.

Cover with mozzarella and bake for 20 minutes.

Serve warm and enjoy :)

Let me know what you think!  Do you stuff portobello mushrooms?  

skinny peach ice cream

It's official y'all...

I have stumbled upon something

FABULOUS MAGNIFICENT AMAZING WONDERFUL delicious.

Let's get serious, you won't be speaking real english when you taste it because it is THAT good.

My cousin Tommy came to visit and with him he brought a HUGE box of peaches from the motherland (middle GA).  My dad worked on a peach farm when he was a kid for about 80 cents an hour.  He always said the big perk of the job was eating peaches until your belly ached--so you know he was in heaven!  We started trying to brainstorm all of the yummy things we could make with peaches, but also keeping in mind my sugar-free, low carb diet.

I started googling and there were a lot of great options.  I was drawn to one posted by Health magazine.  And boy did they hit it out of the park!  My whole family LOVED it!  It's diabetic friendly and only 58 calories! Woohoo!

Skinny Peach Ice Cream
Makes 1/2 gallon

2 cups of Carnation evaporated fat-free milk
1 cup fat free milk
2/3 cups Splenda (or any other zero calorie sugar)
1/2 cup egg white substitute
1/4 teaspoon almond extract
2 generous cups of chopped peaches (and any extra juice!)

First, use a hand mixer to blend the first 5 ingredients.
Stir in the peaches.
Put it in your ice cream maker and let it work!

Ours only took about 20 minutes in our electric ice cream maker and then we put it in the freezer to stiffen up some more before enjoying.

I promise you won't regret making this delicious treat!

What kinds of ice cream or peach desserts do you make?

Happy 4th!