The Fit Skool » appetizer

Bite Size Spinach Stuffed Mushrooms

Kelly @ The Fit Skool — Fri, 30 Jan 2015 12:15:07 +0000

This week was a short week since we had Tuesday off due to a snow day! No complaints over here, I just really can’t believe it’s Friday already.

Last week I said I was excited for the weekend and then it turned out a little differently so I guess I won’t say I’m pumped for the weekend

Before I talk about more food, I wanted to share this picture of Ava.

She has been obsessed with rocking on her giraffe this week. She climbs on and off and she loves the tunes this toy plays when she starts rocking. It’s pretty fun to watch her get excited.

In case you missed my post yesterday, I shared some of my favorite Super Bowl Game Day recipes with you.

I also have one more delicious recipe to share with you. It’s Marc’s Spinach Stuffed Mushrooms! I have requested him to make these on NUMEROUS occasions. They are pretty easy to make and I can’t help but love the fact that they are also healthy.

These will definitely be on our menu this Sunday!

SPINACH STUFFED MUSHROOMS

Ingredients:

1 package of button or stuffing mushrooms
1 5 oz package of baby spinach
1 small onion
2 garlic cloves
Olive oil
Salt & Pepper
2-3 tbsp Parmesan Cheese (to taste)

Directions:

Heat oven to 375. Remove the stems from the mushrooms, finely chop the stems and put to the side. Coast a baking sheet with spray. Bake the mushroom caps (stem side down until just tender 10-12 minutes.
In a medium skillet drizzle olive oil and turn stove to medium-high heat. Chop onion & garlic finely. Add onion, garlic, and mushroom stems to pan and sauté for 3-4 minutes or until soft. Add the spinach, salt, pepper, and add 1 tbsp of Parmesan cheese. Cook 2-3 minutes.
Place the spinach mixture in a bowl and spoon the mixture into the mushroom caps. Sprinkle the top with Parmesan cheese (if you like more, load it on) and bake for 12-15 minutes or until golden brown!!

I hope you enjoy them as much as we do! Tonight will be a relaxing night in our house, tomorrow morning I am teaching a Boot Camp class so everyone can work there butts off for the Super Bowl!

Will you watch the Super Bowl? Or are you more likely to watch commercials/half time

Who do you want to win?

Healthy Creamy Buffalo Chicken with Chobani

Kelly @ The Fit Skool — Tue, 16 Dec 2014 15:42:11 +0000

Step aside buffalo wings, this lightened up version of the traditional hot wings is SO delicious and even better it’s healthy.

Sunday is a typical football day in our household. When the Patriots play a 1 oclock afternoon game we always need something to snack on and this is a perfect appetizer or meal for the big game!

The husband approved!!

There’s something so satisfying about the creaminess that our hidden secret weapon Chobani brings to this dish.

Ingredients:

1 small container of Chobani Plain Greek Yogurt (5.3oz)

1 1/2 lbs of chicken breast

3-4 tbsp Frank’s Buffalo Hot Sauce

1/2 cup blue cheese crumbles

Serve with Sliced Carrots and Sliced Celery

Directions:

Place 3 large chicken breasts in the Crockpot 1 cup of water and 1 tbsp hot sauce.

Cook on high for 3-4 hours. Shred chicken in crockpot using 3 forks.

Empty out any extra water from the Crockpot. Return the chicken to the crockpot and add Chobani greek yogurt, remaining hot sauce, & blue cheese crumbles. Mix well and turn the crockpot to warm until you are ready to eat! .

One of the best parts about this buffalo chicken recipe is that you can use it as an appetizer with lettuce wraps, tacos or sliders

or you can make it a meal by serving it over a salad or as a sandwich!

Either way this Healthy Creamy Buffalo Chicken with Chobani is sure to please

#MADEWITHCHOBANI

Feel free to add more hot sauce if you like things spicy!!!

Have you ever used Chobani Yogurt to replace unhealthy creamy sauces??

Are you a fan of buffalo wings or buffalo chicken?

Weekend highlights & Dip Recipe

Kelly @ The Fit Skool — Mon, 03 Feb 2014 14:01:48 +0000

This weekend was very low-key. We pretty much just hung around the house with my family and relaxed. Well I relaxed. My mom helped us with some cleaning and laundry since I am super limited with my injury and my dad helped Marc with some house projects. So I guess it was a productive weekend.

We even snuck in a walk at Bruce Park

and Cooper had a doggie play-date

I enjoyed a lot of play time with Ava this weekend. She has been all smiles and laughs which is so much fun. She really loves looking at her stuffed animal toys and playing on her play mats!

With the Superbowl yesterday, we did a fair amount of cooking! We made BBQ chicken sliders, baked wings, stuffed mushrooms, guacamole, dip, etc. My favorite appetizer was the Spinach and artichoke dip. I am always a huge fan of this dip, and I like it even more because it is loaded with veggies! The secret ingredient is GREEK YOGURT which helps reduce some of the fat content. I enjoyed this dip with some whole grain crackers, YUM!

HEALTHY SPINACH & ARTICHOKE DIP

Ingredients:

1 can of artichoke hearts

1 10oz package of frozen spinach (thawed and drained)

¼ red onion (diced)

4 0z of plain Greek yogurt (it’s about 1/2 cup)

¼ cup Parmesan cheese

4oz of shredded mozzarella cheese

¼ cup of light mayonnaise

1/8 tsp garlic powder

Salt & pepper to taste

Directions:

Chop artichokes, spinach and onion. Place all ingredients in a mixing bowl and combine well. Spray a baking dish and pour ingredients into dish. Bake at 400 degrees for 25-30 minutes.

Enjoy with baked chips/crackers or as a side dish!