Portobello Mushroom Pizza

Ingredients and their Calories:
Mushroom (100g) 26 calories
Ham 1oz, 30 calories
Motzerella Cheese, 1/3 cup shredded, 90 calories
White Sauce, 2-3 spoonfuls, 30 calories
Pineapple Chunks, just a few, 20 calories
Total: 196 or close to it

Use one large Portobello Mushroom cap and flip it over. Cut off the stem.  The upside down mushroom cap is the pizza crust.  Genius!

Spread white sauce or tomato sauce or pesto, or whatever sauce you choose. It will drip down into the mushroom. Yum yum yum!

Put the toppings on.  I used a couple of bites of ham and a few chunks of pineapple.  I also love to use tomatoes, spinach, bell peppers.

Cover with cheese. Sprinkle some Italian seasoning on top for taste.

Place it on foil and curl the edges of the foil up to catch any mushroom juice. Bake till done. I usually put it in the convection oven for 15 - 20 mins at 425. 

I just love this little pizza. It tastes great and the kids do not want a single bite!  How often can a mama enjoy a meal all by herself? This is one of those rare meals that does not get toddler slobber in it while you are eating. Gotta love that little bonus!

Another bonus: hardly any calories.  Probably burn off all the calories just chewing and swallowing.  This of course means you can have 6 soft peanut butter cookies for desert. Now, those you will have to share with the runts.

My Awesome Taco Salad Recipe

Well, here's a first: A recipe from ME! Not to brag or anything, but.... no wait, I totally mean to brag about it! My taco salad is the best! Unless you are my red-headed niece who very sweetly told me her mom doesn't make it like that, good thing she's cute. On to the recipe that'll leave the whole family so full they can't get up to do the dishes.

Mary's Taco Salad

1.5 lbs of hamburger
1 can of Refried Beans
Salsa
Grated cheese
Lettuce and other taco toppings
Chips

Brown the burger. Mash it up while it's browning with a potato masher, this is really what a potato masher is for. Potatoes, ha!

Drain and place back on the stove. Stir in one can of refried beans and a couple of glugs of salsa. Reach into the spice rack and give the meat a shake or two of cumin if you are looking for that taste in your taco. It doesn't need cumin; I usually forget. You can also add onions and green peppers to the meat, or serve them freshly diced as toppings. Your choice.

Heat and stir until the meat and beans become a wonderful mix of meaty beany goodness.

To Plate: Crumble chips onto your plate, add a layer of taco meat, then the fresh diced onions. Onions should go on the meat or in the meat, they are just better that way. Cheese on top of the meat, it should melt because the meat is nice and hot! Yumm! Next layer on the lettuce, tomatoes, olives, avocado, cilantro or whatever you put on your tacos. Top with a couple spoonfuls of salsa.

At this point, your plate should be piled about 5" high in the center. Grab a fork and enjoy!