Week in Review

The week started out with serving breakfast to the veterans in our community. Such a fun day at work!  We served over 600 people that morning and it was awesome to see this sign filled with stars of where they all served. Always a humbling day and this girl was filled with gratitude for them all.

Chef Stacey and I had a little cooking class for fun and different dinner ideas. We had a great group of ladies that joined us and the food was delish. 

Spinach Artichoke Salmon.

They made one of my favorite Chef Stacey recipes, Pizza Stuffed Mushrooms.

Check out the video at the link below:


or if you just want the recipe, we have provided that as well below!  Enjoy!

Pizza Stuffed Mushrooms

4 Portabella mushrooms, stemmed and cleaned
1/2 c. Balsamic or Italian dressing
1 lb. Turkey Sausage
1 Tbsp. Olive Oil
1/2 c. Zucchini, diced
1/2 c. Green Pepper, diced
2 cloves, minced
1 tsp. Italian seasoning
1/2 c. Marinara
1/3 c. Parmesan, shredded
1/2 c. Mozzarella, shredded

Coat the mushrooms in dressing, and set aside.  Preheat oven to 350 degrees.  In a large skillet over medium heat cook sausage for 3 minutes.  Add in the olive oil, zucchini, green peppers, and garlic until meat is thoroughly cooked about 7 more minutes, until there is no pink.  Drain meat, if needed, and add the marinara, italian seasoning, and parmesan cheese to the meat mixture.  Take one mushroom and stuff each one with 1/2 c. of meat mixture and cook in the oven for 10 minutes.  Take the mushrooms out and top with the mozzarella cheese.  Place back in the oven to melt cheese for about 6-10 minutes. 

I ended the week at Wright Elementary delivering another fun Pick a Better Snack lesson on cranberries. I had they try them raw and saw the best sour cranberry faces. A few of them liked it so much they wanted seconds, which I was shocked and excited about. 

It's been a whirlwind of month so far, let's hope this week is a little more calm :).