Mushroom Barley Soup (perfect for a meatless Monday)

I hope you enjoy this heart warming and heart healthy mushroom barley soup. It’s a vegetarian soup that satisfies like a beef stew. The meaty texture of the mushrooms, chewiness of the barley and richness of the broth will convince any meat lover to go meatless, at least once this week.

Meatloaf Veggie Sliders

Here’s a great way to cook meatloaf fast. Dividing the meatloaf into muffin cups slashes cooking time to less than 20 minutes and allows for better portion control. For this recipe, I used an assortment of sautéed vegetables and ground turkey breast (not regular ground turkey which is higher in saturated fat). The vegetables lighten-up the…

Leftover Dinner for Lunch with a Side of Resistant Starch

The other night for dinner I combined sauteed mushrooms and barley for a simple side dish.  I’m having it today for lunch.  The great thing about eating cooked then cooled grains is that you create a starch called resistant starch.  Resistant starch is better for blood sugar levels, allowing for a more gradual rise after…

Thursday Night Dinner

I found cabbage, fennel and red onion in the fridge.  I decided to fast “pickle” the cabbage, fennel, onion in a vinegar, sugar, salt brine. I sautéed  mushrooms in olive oil.  Found barley in the pantry and cooked it in low sodium chicken broth. Then I combined the barley and mushrooms. I roasted the salmon…