Ground Turkey With Green Beans and Mushrooms

½ pound of ground turkey

1 8 oz package of button mushrooms sliced

½ lb of green beans

1 T of Montreal Seasoning

¼ c water or chicken stock

Brown the ground turkey with half of the seasoning in a large saute pan over medium high heat - use either non stick spray or a little olive oil in the pan to prevent sticking. When the meat is almost done add the mushrooms and green beans and saute for 5 minutes add the water or stock and the remaining seasoning. Cover the pan and lower the heat to medium and cook for an additional ten minutes or until the vegetables are done to your likeness.

This makes 2 large servings and can easily be doubled. It's super health, tasty and easy!

Grilled Ham and Cheese Stuffed Portobellos

Grilled Ham and Cheese Stuffed Portobellos

6 medium to large Portobello mushroom caps

2 medium onions thinly sliced

3 oz of ham chopped

3 deli slices of extra sharp cheddar cheese

2 T olive oil

1 T butter

2 tsp brown sugar

½ tsp salt

½ tsp paprika

¼ c water

Heat the olive oil and butter on medium high heat in medium size skillet. Add the onions and saute for 3-4 minutes. Add the brown sugar, salt and paprika. Saute for another 3 minutes. Add water and cover cooking for 5 minutes or until onions are tender. Uncovered and add the ham saute until water has evaporated and the ham is warmed through. Remove from heat and set aside.

Clean the mushroom caps and remove the stems. Brush both sides with olive oil and grill over medium heat for 3-5 minutes per side depending on the size.

When the mushrooms are done remove from the heat and place on a sheet pan. Fill each cap with ⅙ of the filling (approximately ¼ c) and then cover each with ½ slice of cheese.

Broil on high for 2 - 3 minutes or until the cheese is browned and bubbly.

Chickpea Salad

Chickpea Salad

2 14.5 oz cans of chickpeas drained and rinsed

2 cups of flat leaf parsley chopped

1 pint of grape tomatoes halved

2 cloves of garlic minced

juice of half of lemon

2 T red wine vinegar

¼ c olive oil

¼ c Kalamata olives chopped

1 teaspoon of capers chopped

Salt and pepper to taste

Combine the first 3 ingredients in a medium size bowl and set aside.

Combine the garlic, lemon juice, vinegar and olive oil in a jar with a lid and shake well.

Toss the parsley mixture with the dressing and then mix in the capers and olives.

This salad has much better flavor if it is refrigerated overnight before serving.