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Red Meat Diet Recipes - Yahoo Recipe Search
YummlyNo meat is needed for these flavorful vegetarian stuffed mushrooms! While many stuffed mushroom recipes call for bacon, ground beef, or sausage, you'll instead use a blend of rich cheeses, fresh herbs, and shallots in this vegetarian recipe. These stuffed mushrooms make the perfect appetizer for any occasion — they make great finger food. Who doesn't love comfort food in bite-sized servings? Bring them to a Christmas or New Year's Eve party, or serve at a bridal shower or birthday party. Whether you follow a meatless diet yourself or you're serving vegetarians, this delicious recipe is a crowd-pleasing appetizer for any occasion. They're flavorful and satisfying! They take under an hour to assemble and cook, or you can prep the mushrooms and filling ahead of time to give you extra time to entertain. While they make for great shareable appetizers, you can easily serve these as a side dish for a weeknight dinner at home. Just add a salad or soup, and you're good to go! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Make Your Mushrooms Vegan If you want to make these vegetarian stuffed mushrooms vegan, swap the cheese for vegan cheese, or make your own vegan parmesan using cashews and nutritional yeast. Rather than eggs, use a flaxseed egg replacement instead: stir together 2 1/2 Tbsp. of water and one Tbsp. of flaxseed meal, let the mixture rest for 5 minutes to thicken, then add it to the recipe in place of one egg. ## Variations Customize your stuffed mushrooms by using one of these ideas to make the recipe your own! _Use Different Types of Mushrooms._ Instead of using cremini mushrooms, you could use white button mushrooms, baby bella mushrooms, or small portobello mushrooms. Any type of "stuffable" mushrooms will work — aim for a diameter of about 2 inches so you can stuff them. _Add Vegetables._ Add a boost of nutrition by adding chopped vegetables like red peppers, green onions, or sundried tomatoes to your stuffing mixture. You can roast any additional vegetables ahead of time, or sauté them along with the shallot and garlic. You could also add in finely chopped fresh parsley and thyme instead of using dried herbs. Red pepper flakes, rosemary, or sage would also make great additions to this recipe. _Use a Variety of Cheese._ Feel free to swap the parmesan and gruyere cheese for any type of cheese you would prefer. Swiss cheese or goat cheese are great alternatives or try using cream cheese for a smooth, creamy filling. _Go Gluten-Free._ If you'd like to make this recipe gluten-free, feel free to swap the standard baguette for a gluten-free bread option. Just be sure (whatever type you use) that the bread is day-old and dried out. This helps absorb the maximum amount of flavor. ## Preparing the Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they absorb water easily and won't brown well when they cook. Remove the stems by gently twisting them off, and don't worry if a piece gets stuck inside the cap, as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!AllrecipesNot a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.Yummly## What is a frittata? The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn). ## What veggies can go into a frittata? The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata. Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven. ## So...just veggies? Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk. If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have. ## How to cook a frittata Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat. Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work. ## An easy make-ahead dish There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature. Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver. ## Is a frittata healthy? That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style. Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content. ## Side dishes to serve with frittata What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch. Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.Food.comMy husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying.Food.comThis is a great recipe for toddlers, especially if you are vegetarian or have a baby who is not fussed on eating meat. My grandson refuses to chew meat (now aged 19 mths) so we are always looking for ways to make sure he gets an adequate diet. These simple ingredients cook up easily and the recipe makes at least 10 servings and is good to freeze.YummlyThis recipe is a staple in my healthy meal rotation. You can switch up the meat, add more or less cheese depending on your diet (or omit it), make homemadeAllrecipesThis recipe came from necessity, as I was so very hungry, sick of chicken, and I didn't want to turn on the oven. My diet is pretty specific right now so this was easy and delicious low-carb lunch when served with a salad. Greek salad with pink grapefruit added really brought out the flavor blend, and fits well with the Mayo Clinic Diet of adding grapefruit to each meal of meat or fish and salad or veggies. I made a single serving so I am leaving it to the maker to multiply.YummlySurprise! Enchiladas can be a healthy part of your diet. Chef Mary’s light version will have your taste buds singing—you won’t even miss the extra fat and cholesterol.Food.comThis is from my Cooking Light collection of recipes. It has amazing flavor and a nice crisp and crunchy texture. It pairs perfect with grilled meat, especially antichuchos. I found that this is also a perfect dish for a raw food diet or your vegetarian friends.
