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I've made these. My brother and sister enjoyed it. I used blender to mix all the ingredients with the mushrooms, so as not to leave any visible traces. These turned out so good! I didn’t read the directions all the way through prior to starting (at 8:00 pm) & didn’t realize they had to sit marinate for 2 hours! Either way – ended up having them 3 days later. I used a Cuisinart for the onions and the mushrooms. We all had the “meat”balls for dinner tonight and they are really good! Very good! Will definitely make again. They are delicious, we’ve just cut way down on the meat we’re eating and loving finding lots of new recipes. We love meatballs and love to find new ways to make them. Love how “meaty” these sound with the mushrooms.  These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner! Get the full recipe and instructios here >> Vegetarian mushroom meatballs @ cooktoria.com

Caramelized Butternut Squash makes the tastiest side dish! It's one of the best ways to cook butternut squash and it's super easy to make! With a little sweet and a little spice, this butternut squash recipe will knock your socks off!  On its own, squash has a great flavor but when you caramelize it, it really brings out the sweetness of the squash. It is so fragrant and flavorful! Adding a little bit of cayenne to the caramelized butternut squash gives it a little added kick in every bite. The combination of salty, sweet and spicy is so tasty! I really think this is the best way ever to make caramelized butternut squash! Ingredients 2 medium butternut squash (about 4-5 pounds total) ¼ cup Truvia Brown Sugar Blend 5 Tbsp. unsalted butter, melted 1½ tsp. salt fresh cracked black pepper cayenne pepper, to taste (omit if preferred) Get the full recipe and instructions here >> Caramelized Butternut Squash @ yummyhealthyeasy.com

Just finished this for dinner tonight and it’s the most perfect mac and cheese! The amounts of garlic and cheese you have here are perfect. Just perfect! Even my son who hates mac and cheese now loves it! It wasn’t too heavy like other recipes we’ve had in the past.  This Garlic Parmesan Mac And Cheese is better than the original! A thick and creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories and time! Ingredients: 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)     Crispy Topping: 1½ tablespoons butter ⅔ cup Panko breadcrumbs     Sauce: ¼ cup butter 4 cloves garlic, crushed ¼ cup flour (all purpose or plain) 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use) 1 tablespoon cornstarch (corn flour) salt and pepper, to season 1 tablespoon chicken bouillon powder (or a vegetable stock powder) ¾ cup low fat grated cheddar cheese 1 cup grate...

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. Roasted Pepper Potato Soup Yield: 6 servings Ingredients: 2 medium onions, chopped 2 tablespoons canola oil 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped 1 can (4 ounces) chopped green chilies, drained 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground coriander 3 cups diced peeled potatoes 3 cups vegetable broth 2 tablespoons minced fresh cilantro 1 tablespoon lemon juice 1/2 cup reduced-fat cream cheese, cubed Directions: In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blend...

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs. Cabbage Fat-Burning Soup Yield: 15 servings Ingredients: 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth Directions: Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. Cheesy Ham Chowder Yield: 10 servings Ingredients: 10 bacon strips, diced 1 large onion, chopped 1 cup diced carrots 3 tablespoons Unbleached All-Purpose Flour 3 cups milk 1-1/2 cups water 2-1/2 cups cubed potatoes 1 can (15-1/4 ounces) whole kernel corn, drained 2 teaspoons chicken bouillon granules Pepper to taste 3 cups (12 ounces) shredded cheddar cheese 2 cups cubed fully cooked ham Directions: In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat u...

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. Spinach and Mushroom Smothered Chicken Yield: 4 servings Ingredients: 3 cups fresh baby spinach 1-3/4 cups sliced fresh mushrooms 3 green onions, sliced 2 tablespoons chopped pecans 1-1/2 teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon rotisserie chicken seasoning 2 slices reduced-fat provolone cheese, halved Directions: In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Top with cheese. Cover and grill 2-3 minutes longer or until che...

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. Penne Gorgonzola with Chicken Yield: 8 servings Ingredients: 1 package (16 ounces) penne pasta 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 1 tablespoon olive oil 1 large garlic clove, minced 1/4 cup white wine 1 cup heavy whipping cream 1/4 cup chicken broth 2 cups (8 ounces) crumbled Gorgonzola cheese 6 to 8 fresh sage leaves, thinly sliced Salt and pepper to taste Grated Parmigiano-Reggiano cheese and minced fresh parsley Directions: Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; co...

I usually serve it on my wife birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. Seafood Lasagna Yield: 12 servings Ingredients: 1 green onion, finely chopped 2 tablespoons canola oil 2 tablespoons plus 1/2 cup butter, divided 1/2 cup chicken broth 1 bottle (8 ounces) clam juice 1 pound bay scallops 1 pound uncooked small shrimp, peeled and deveined 1 package (8 ounces) imitation crabmeat, chopped 1/4 teaspoon white pepper, divided 1/2 cup Unbleached All-Purpose Flour 1-1/2 cups 2% milk 1/2 teaspoon salt 1 cup heavy whipping cream 1/2 cup shredded Parmesan cheese, divided 9 lasagna noodles, cooked and drained Directions: In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and ...

This soup is made in minutes. Add a salad for a complete meal that's really tasty! Bart's Black Bean Soup Yield: 4 servings Ingredients: 1 can (15 ounces) black beans, rinsed and drained 1-1/2 cups chicken broth 3/4 cup chunky salsa 1/2 cup canned whole kernel corn, drained Dash hot pepper sauce 2 teaspoons lime juice 1 cup (4 ounces) shredded cheddar cheese 2 tablespoons chopped green onions Directions: In a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 2 minutes or until heated through. Pour into four serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.

This creamy, stick-to-the-ribs, potato-and-onion side dish is one you'll turn to often. Never-Fail Scalloped Potatoes Yield: 6 servings Ingredients: 2 tablespoons butter 3 tablespoons Unbleached All-Purpose Flour 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups fat-free milk 1/2 cup shredded reduced-fat cheddar cheese 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium) 1 medium onion, halved and thinly sliced Directions: In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended. Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.

Spicy Potato Soup Yield: 6-8 servings Ingredients: 1 pound ground beef 4 cups cubed peeled potatoes (1/2-in. cubes) 1 small onion, chopped 3 cans (8 ounces each) tomato sauce 4 cups water 2 teaspoons salt 1-1/2 teaspoons pepper 1/2 to 1 teaspoon hot pepper sauce Directions: In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving. Vegetarian Tortilla Soup Yield: 12 servings Ingredients: 2 tablespoons vegetable oil 1 (1 pound) package frozen pepper and onion stir fry mix 2 cloves garlic, minced 3 tablespoons ground cumin 1 (28 ounce) can crushed tomatoes 3 (4 ounce) cans chopped green chile peppers, drained 4 (14 ounce) cans vegetable broth salt and pepper to taste 1 (11 ounce) can whole kernel corn 12 ounces tortilla chips 1 cup shredded Cheddar cheese 1 avocado - peeled, pitted and diced Directions: Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, redu...

  If you have a hard time getting children to eat broccoli, this recipe is for you. Broccoli Cheese Soup II Yield: 6 servings Ingredients: 3 (10 ounce) packages frozen chopped broccoli 3 (14.5 ounce) cans chicken broth 6 tablespoons margarine 1 onion, chopped 1/2 cup all-purpose flour 2 cups milk 1 1/2 pounds processed cheese food (eg. Velveeta), cubed 1 pinch ground white pepper Directions: In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

Serve this tasty side with steak, or salmon! Serve over the meat of your choice. Mushrooms with a Soy Sauce Glaze Yield: 2 servings Ingredients: 2 tablespoons butter 1 (8 ounce) package sliced white mushrooms 2 cloves garlic, minced 2 teaspoons soy sauce ground black pepper to taste Directions: Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Easy and quick to prepare and is an especially delicious side dish for chicken. Everyone always asks for the recipe. Cream Corn Like No Other Yield: 8 servings Ingredients: 2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 teaspoon salt 2 tablespoons granulated sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup freshly grated Parmesan cheese Directions: In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.