The Dish: Portobello Sandwich & Tomato Basil Soup

This week I'm sharing a new recipe I recently found thanks to ww.Allrecipes.com. They have so many great recipes on their site, with reviews from people who have tired the recipe. I love having a yummy sandwich paired with a warm soup, I'm already thinking about Fall recipes now that Summer is over. For dinner this week, we had a yummy Portobello sandwiches paired with a Tomato Basil Soup. Portobellas are super yummy and a good meat replacement. Our family eats meatless 3-4 times a week. If you haven't tired this Portobellas before this recipe is sure to be a crowd pleaser. Mr CLH is a huge meat lover, and loves this lighter option.

Shopping List

For the Sandwiches

4 Large Portobello Mushrooms Caps - cut off stem

1 Vine Ripe tomato

French Bread
1/4 cup of Extra Virgin Olive Oil
1 teaspoon of dried Basil
2 tablespoons of Balsamic Vinegar or Red wine Vinegar
2 cloves of Garlic, minced

1/2 cup Feta cheese
1 1/2 cup of spinach leaves

Semi Homemade Aioli Sauce

3 tablespoons of Mayonnaise
2 cloves of Garlic, minced
2 limes juiced { I use bottle lime juice }

For the Soup

2 cans of Tomato Basil Soup { I use Campbell's } - follow directions and add basil and salt and pepper to taste. To cut the thickness over the soup add a splash of milk and heat though.

Preheat your ovens broiler and set the over rack to the second level from the heat source.

In a small bowl whisk the olive oil, balsamic vinegar, basil and minced garlic into a bowl.

Spread about half of the mixture over the inside of the mushroom caps.

Place on baking sheet (inside up) in the oven. Broil the mushroom caps for 5-7 mins. Flip the mushroom caps over and spread the remaining mixture over the top over the mushrooms, and broil for 5 mins more.

While the mushrooms of broiling, prepare the semi home made Aioli sauce. My husband loved this sauce! It's super easy to make and very tasty. In a small bowl, whisk the mayonnaise, garlic and lime juice together. That's it! I added a bit more garlic to my Aioli to bring out the flavor a little more. Chill the sauce in the refrigerator covered while the mushrooms are broiling.

Toast your bread in the over or toaster. Spread Ailoi on the bread, then add spinach the mushroom top with feta cheese.

Next add your tomato slices and top with the over slice of bread and serve & enjoy! 

Here's our yummy dinner, paired with the Tomato Basil soup. Perfect dish for cooler nights

For a kid friendly option, I made Tabari a grilled cheese sand which to go with the soup.

Have you tired one of my recipes I shared on the dish, if so how did it turn out? Is there a fresh fast affordable recipe of yours, my family should try out soon? Feel feel to email the recipe at chiclittlehouse@gmail.com I looking forward to trying the recipe and sharing it with everyone!

The Dish: Corn Roasted Quesdillas

Last Friday, I started a new serious on my blog where every Friday, I share yummy affordable dinners my had during the week. I love eating Mexican food, so I'm sure Mexican recipes will be in heavy rotation! I discovered this simple recipes a few weeks back via Cooking Light Magazine. I've been making these yummy cheesy corn roasted quesdillas often now, the recipe is so simple and affordable!

Shopping List

16oz bag of frozen corn - you can use fresh corn
1/2 cup of mozzarella
8 corn tortilla (again I use La Tortilla Factory)
4oz can of diced roasted green Chiles (for an extra kick)
Salsa Verde
Cooking Spray
Heat a large nonstick skillet and spray with cooking spray. I use frozen corn, just so much faster then using fresh! Roasted corn for a few minutes, then add in the diced roasted green Chiles. Yum, I just love the smell of corn. After corn is roasted place in a bowl.

Spoon corn mixture in half over the tortilla along with cheese, fold over and cook each side of the tortilla until lightly browned and cheese melted. Repeat.


Serve quesdilla with a side of black beans and pour salsa verde over top of tortilla. I'm a huge guacamole person (ask my friends! They my make own bowl, if I'm stopping by for gauc and chips!) . Here's the yummy dish we had!

Is there a fast fresh & affordable recipe our yours, my family should try next week? Feel free to leave the recipe in the comments section or email me chiclittlehouse@gmail.com thanks for sharing!

The Dish: Spinach & Cheese Enchiladas

Like most families were on a budget all while trying to be more aware of what we eat. Which for my family means: no eating out (maybe once or twice a month) and cooking yummy lighter meals. I'm by no means a foodie or an awesome cook, but I'm good at finding yummy recipes to make for friends and family. So I decided to start a new weekly feature on my blog about yummy healthy cheap recipes we made during the week. I'll share everything from yummy dinners to tasty deserts.

One of my favorite yummy recipes I recently started making for dinner is Cheese & Spinach Enchiladas. The ingredients combine the fresh with the fast. 

Spinach & Cheese Enchiladas

Ingredients

8 Corn tortillas { I prefer using La Tortilla Factory the tortillas are thick healthy & yummy }
1/2 cup of Reduced fat Mexican Blend Cheese
1/4 cup Reduced fat cream cheese soften
1 can of Rosita Red or Green Enchilada Sauce
2 cups of fresh spinach
1/2 cup of black olives  

These are the best tortillas ever! Check our more information about La Tortilla Factory { here }. I use them all the time when making tacos, enchiladas, and quesadillas. 

Heat the oven to 425 degrees

Pour half of your enchilada sauce in the bottom on your baking dish. Then on a separate plate pour your sauce and dip each tortilla in the dish and cover with sauce. Next smear a little cream cheese on the tortilla. Place spinach and cheese inside and roll up, then pace in the dish { seam side down} Repeat. Pour the remaining sauce over the enchiladas and sprinkle cheese, olives and cilantro on top.

They already look yummy prior to baking!

Cover your baking dish with tin foil and cook for 20 minutes or until cheese is melted.

For sides I usually serve with black beans. Drain your black beans and heat on stove top and garnish with cilantro & feta cheese.

Serve & Enjoy! 


I also like making like using green enchiladas sauce with this recipe. This is one of my favorite easy and yummy healthy recipes I enjoy making. What's yours?