Tonights recipe is an elevated version of a fatty philly steak and cheese. This still has all the richness and goodness associated with a philly cheese steak, but with a much crisper and refined taste on your pallet. 

Ingredients: 

4 naan pitas

2 new york steaks

1 tablespoon olive oil

16 ounces mushrooms

1/2 cup feta cheese, crumbled

1 cup spinach

pinch lavender salt

pepper

Directions: 

Salt and pepper your steak on both sides, grill until golden on the outside and medium rare on the inside. Meanwhile, in a large skillet heat your oil. Chop your mushrooms into strips and add them to the skillet. Season with salt and pepper. Cook over medium heat until all the liquid is steamed out and they begin to brown and crisp up. After letting your steak rest, cut that into strips as well. Remove your mushrooms from the skillet and warm your naan on both sides. Once warmed through, top with your mushrooms, steak, feta, and spinach. Fold into a wrap, and enjoy! 

This delicious beefy and filling wrap will have your family satisfied and their taste buds happy. Bon Appetite! 

This has got to be the tastiest lasagna that I have ever tasted. It comes together with a few untraditional ingredients, but that's what makes it extra special and extra flavorful. 

Ingredients: 

1/2 package whole wheat lasagna noodles

4 sprigs fresh rosmary

1/2 small package of lowfat cottage cheese

1 egg

1 ounce goat cheese

3 ounces sliced havarti cheese

3 ounces sliced gouda cheese 

salt & pepper

 1 tsp italian seasoning

1/2 cup seasoned tomato sauce

1 pkg baby portobello mushrooms

1 tablespoon olive oil

2 tablespoons red wine

1/2 small onion, diced

Directions: 

Heat a large skillet and warm your olive oil. Slice your mushrooms (or if you are lazy like me, just break them over the pan into bite sized peices). Add your mushrooms and onion to the pan and cook on medium heat until they reduce down. Add your red wine and about a tsp of chopped rosemary until all the liquid is absorbed. Once your mushrooms have reduced down properly, remove them from the heat. In the mean time, boil a bot of salted water and boil your lasagna noodles for 8 minutes. While that boils, mix your goat cheese, cottage cheese, egg, salt & pepper, and a tsp of chopped rosemary. In a 9x9 casserole dish layer your noodles, then spoon some of the cottage cheese mixture over it, then spoon some of your tomato sauce over that. Then add another layer of noodles. Spoons some additional cottage cheese mixture, then add your mushroom mixture in a thin layer. Then add another layer of noodles. Spoon the remaining cottage cheese mixture on top, and some additional sauce. One more layer of noodles, some additional sauce, then top with your sliced cheese and italian seasoning. Bake in your oven at 375 for 35 minutes or until the cheese on top is golden and bubbly. 

This lasagna is much creamier and less sauce based than most lasagnas. Its meatless, but packs a hearty punch with your wine drenched mushrooms. You also have the wonderful depth of flavor from the rosemary. This is a lasagna you will be so happy you can go back for seconds with. Enjoy!

I discovered a new dish that I cannot wait to make again. It's a creamy and satisfying polenta. It tastes buttery and rich, but is surprisingly low fat. And then you send this dish over the moon balsamic glazed mushrooms. It's seriously so so good. And the best part? It's super simple! The whole dish comes together in about 10 minutes. 

Ingredients: 
2 tablespoons olive oil
16 oz mushrooms (I had white which was great, but baby bella or cremini would be wonderful)
2 tablespoons balsamic vinegar
1 large clove garlic, minced
1 tablespoon butter
18 ounces instant polenta (we LOVE the organic trader joes brand) 
1/2 cup parmesan cheese
1/4 cup chopped flat leaf italian parsley
salt and pepper

Directions: 
De-stem and cut your mushrooms in half or quarters depending on the size of the mushroom. You want them to be small bite sized pieces. Remember they will shrink down during cooking. Heat your olive oil in a skillet, add your mushrooms, balsamic vinegar, and garlic. Season with salt and pepper. Cook over medium heat until the mushrooms are golden brown and cooked through (about 10 minutes). Meanwhile, in a separate skillet, melt your butter and cut open your polenta. Spread the polenta evenly across the pan and warm until cooked through. Top with half of the cheese. Once your mushrooms are done, add them to the top of the polenta. Top with your parsley and the other half of your cheese. Season again with salt and pepper and serve immediately. 

For a 10 minute, meat free, inexpensive and healthy meal, this is one that you will want to make over and over. In fact, I'm going to go make some more right now. 

I love a tasty dish that comes together in just a few minutes with just a few ingredients. This pumpkin seed pesto is a wonderful diversion from a normal basil pesto, its perfect for fall - and a great way to use all those pumpkin seeds you'll have laying around after you carve your Jack-O-Lanterns! The fact that you brown the gnocchi in the pan with the mushrooms at the end, it just makes this dish much more magical than normal boiled gnocchi. I'm betting you and your family will really enjoy it. 

Ingredients for Pesto:
1 cup toasted pumpkin seeds
1/2 cup shredded parmesan cheese
juice of 1 lemon
1/3 cup extra virgin olive oil 
1 tablespoon water
1 garlic clove
salt & pepper to taste

Ingredients for gnocchi:
1 sixteen ounce pkg gnocchi
16 ounces baby portobello mushrooms, sliced
1 tablespoon butter
2 tablespoons fresh basil, chopped
2 cups arugula

Directions: 
In a food processor pulse your seeds, cheese, lemon juice, olive oil, water, and garlic until a smooth paste forms. Season with salt and pepper and set aside. Cook your gnocchi for 2-3 minutes in a pot of boiling water until they float to the top. While your gnocchi boil, heat your butter in a large skillet. Add your mushrooms and saute them. Once the gnocchi is done cooking, drain them and add them to your skillet of mushrooms. Add your pesto to the pan and cook everything on medium high heat until your mushrooms are sauteed and your gnocchi are golden brown. Add basil and arugula at the end and cook for another 60 seconds. 

Full of protein, greens, and a wonderful texture and flavor. What more could you want from a quick easy 15 minute meal? Enjoy!