Portobello Burgers with Egg

So far the two dinners that I've made have been loved by my husband! I might be able to convert him afterall! YAY!

I saw this on a blog when I was researching Paleo recipes and I thought it sounded delicious. It really is.

It also only took about 20 minutes to make.



Portobello Burger with Egg

serves 2

2 Portobello Mushroom Caps
2 Hamburger Patties
2 eggs
Salt and Pepper to taste

Brush coconut oil on the mushroom caps and broil in the oven for 7 minutes on each side. Prepare hamburger patties. Grill them, fry them or throw them in the oven too. Fry the eggs...just the way you like them. I like mine with a little bit of runny yolk. Stack them up and serve them with a cup of sliced zucchini. I used the vegetable peeler and they turned out great!

Avocado and White Bean Wrap

I've officially run out of no cook dinner recipes. And now I'm onto a new diet that I'll be focusing on and suffering through the heat to cook them.

I'm going Paleo. So...coming up will be a bunch of Paleo friendly recipes and restaurants. I'm pretty excited about it and really hope that it works for me.

Back to the wrap. This was awesome. Hubby loved it and said it was even better the next day in his lunch. It's a little spicy and super tasty.

 Avocado & White Bean Wrap
adapted from Eating well

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce
1/4 teaspoon salt
2 cups shredded red cabbage
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar or Monterrey Jack cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps, or tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

Mash the beans and avocado in another medium bowl with a potato masher or fork. Stir in the cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Edited to Add:

I bunched the ingredients into the recipe thingy on My Fitness Pal and here is what the results are:

click to make bigger

Watermelon Gazpacho

In my quest to find No Cook Dinner's....I've found several soup recipes.

I really enjoyed this one and I served it with half of a wrap made with turkey and Swiss cheese.

My husband didn't like the soup....his comment was that he felt like he was eating salsa. *Connie rolls her eyes*

He would prefer not to see this on our table again. Luckily, he's not in charge and I will be making it again. Soon.

Watermelon Gazpacho
Fitness magazine

8 cups  finely diced seedless watermelon
1   medium cucumber, peeled, seeded and finely diced
1/2   red bell pepper, finely diced
1/4 cup  chopped fresh basil
1/4 cup  chopped flat-leaf parsley
3 tablespoons  red-wine vinegar
2 tablespoons  minced shallot
2 tablespoons  extra-virgin olive oil
3/4 teaspoon  salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture at a time in a food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Puree the remaining diced mixture. Serve at room temperature or chilled.

Shrimp Tacos with Mango Salsa

I'm on the look out for more no cook dinners! This one requires cooking but not very much. I love cooking with shrimp because it doesn't take much time at all.

For the Mango Salsa

2 mangoes, peeled and diced
1 jalapeno, stemmed and diced (leave seeds if you want it spicy)
1/2 medium red onion, diced
1 tbsp lime juice
1/2 tsp salt
3 tbsp cilantro, chopped

For the Taco

1 lb of shrimp, peeled and deveined
1 tsp salt
3 tbsp olive oil
1 medium yellow onion, sliced
Dash of Worcestershire
Dash of Tabasco
1 red bell pepper, sliced
8 corn tortillas
2 cups shredded Monterrey jack cheese

Combine all of the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate for a few hours.

Take the shells off of the shrimp and sprinkle salt on top. In a large pan over medium heat, saute the shrimp in 1 tbsp of olive for about 3 minutes, until they are pink. Transfer the shrimp to a plate and add the remaining 2 tbsps of olive oil to the pan. Add the onions, Worcestershire and Tabasco and cook until softened, about 5 minutes. Add the red bell pepper and cook for 5 more minutes. Remove from heat and salt and pepper to taste.

Assemble you tacos with shrimp, onion and pepper mixture, cheese and salsa. Or make them into quesadillas.

If you are the low-carb type...this taste great without the tortilla.

Tropical Chicken Wrap

I live in an apartment that has one of the AC units in the wall.  It cools a 8 foot radius of the living room.  It's not even worth having the dang thing on...unless it's over 100 degrees and I'm stuck to the leather couch.

Cooking...has become ridiculous.  I really can't even boil water without heating the kitchen so much that I swear I'm going to pass out.

We've been ordering a lot of pizza and eating lot's of cereal.

I can't keep doing this....so I decided to come up with some no cook options!

The first one....a wrap! This one was loved by all and contained the contents of my pantry.  I have a crap load of oranges and nuts. I'm excited to see what else I can add to this once I actually go grocery shopping.

Tropical Chicken Wrap

2 cups of cooked chicken (i boiled mine), shredded
1 can of mandarin oranges, drained
1/4 cup cashews, chopped
1/4 teaspoon salt
pepper to taste
1/3 cup of mayonnaise
1 cup romaine lettuce, chopped
flour tortillas


Combine chicken, oranges, cashews, salt, pepper and mayonnaise in a bowl.  Warm tortillas and place handful of lettuce in the middle, add chicken and roll it up!

Serves 4