I made myself the *best* lunch today..so,thought I'd share... I had some leftover ground venison from last night when I made the "Stuffed Green Peppers" from this site (I substituted the ground beef for Ground Venison..) So, I took:
5 Large Mushrooms, stems removed (about 5 oz raw weight)
4 oz of ground venison (if you can get your hands on it, my Husband is a hunter, so we had a well-stocked freezer, and the Venison he got this year is delicious, and very lean!)
A sprinkle of parmesan cheese.
I also used some fresh garlic, and about a 1/4 cup of finely chopped spinach and rosemary.
I sprayed a pan with olive oil Pam, wilted the spinach, sauteed the garlic and rosemary until fragrant, and then I browned the meat a bit with the above mixture. I then stuffed the mushrooms with the meat mixture and placed them on a small cookie sheet, sprinkled the tops with Parmesan, and then baked them for about 10-15 minutes at 350 degrees.
Since the mushrooms release a lot of water when cooked, I believed this fell under the category of "4 oz cooked veggies" and "4 oz. of protein"
Venvix: 3 Fat Chicks
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