Tasty Tuesday Recipes

Tasty Tuesday: Golden Autumn Beef Pot


Today’s recipe is direct from my Weight Watcher’s Facebook group.  It sounded yummy so I wanted to share….

Prep: 45 minutes     Cook: 1:30 minutes     Serves: 8

6 Smartpoints per serving ( 1 serving = 1 1/2 cups)


  • 12  pound(s) uncooked trimmed top round steak, Cut into 1 inch cubes
  • 2 Tbsp olive oil
  • 2 medium uncooked onions , chopped
  • 3 medium uncooked potatoes, cubed
  • 2 cups uncooked rutabaga, cubed
  • 12 cups uncooked carrots, chopped
  • 1cups uncooked cabbage, coarsely chopped
  • 2 Tbsp fresh parsley – chopped or 2 tsp dried
  • 1 bay leaf
  • 4 beef bouillon cubes
  • 6 cups water
  • 1 Tbsp vinegar
  • 1 tsp sugar
  • 12 tsp salt


  1. In a Dutch oven or heavy pot, brown meat in oil in 2 batches. Set aside.
  2. Saute onions in same pan until soft.
  3. Return meat to pan along with remaining ingredients.
  4. Simmer, covered, 1 to 1 1/2 hours or until meat is tender.

This is a great tailgating meal…Okay so it may not be in a crock pot BUT it doesn’t mean you can’t put it in one.  The best way to transport your crock pot or food to a tailgating party is in a Thirty One Market Thermal!  The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Stuffed Portobello Mushrooms


Today’s recipe is courtesy of Hungry Girl!

Prep time: 28 min      Cook time: 35 min     Serves: 4

These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.

2 spray(s) cooking spray
5 large portobello mushroom(s), stems removed
1 medium uncooked carrot(s), diced
1 medium uncooked onion(s), chopped
3 1/2 oz dried shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
3/4 cup(s) dry textured vegetable protein (I use soy crumbles)
1 1/4 cup(s) vegetable broth, or water
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp basil, fresh, chopped, plus more for garnish
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 cup(s) canned tomato sauce, seasoned

Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.

Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.

Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.

Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

Sounds YUMMY, right?  It is!  I LOVE making these.  Let me know what you think….

Have a ThirtyOne-derful day!