Mushroom Barley Burgers with Sage

Why eat frozen patties when it doesn't take much time at all to make your own delicious patties that are healthy for you, too? After sinking your teeth into these burgers, you'll wonder why you ever had those frozen patties in the first place!

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings
 
Ingredients:
3 tsp. olive oil, divided use
1 medium onion, finely chopped
4 oz. finely chopped mushrooms
2 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh sage (or 1 tsp. dried sage)
½ tsp. sea salt
½ tsp. ground black pepper
1½ cups cooked pearl barley (see below)
2 Tbsp. finely chopped walnuts
1 large egg, beaten
¼ cup shredded part-skim mozzarella cheese
1 Tbsp. sherry wine
4 whole wheat hamburger buns, split

Preparation:
1. Heat 1½ tsp. oil in large nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add mushrooms, garlic, sage, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes, or until liquid that mushrooms give off evaporates. Remove from heat.
4. Combine onion mixture, barley, walnuts, egg, mozzarella, and sherry; mix well.
5. Shape mixture into 4 patties. Refrigerate 20 minutes.
6. Heat remaining 1½ tsp. oil in large nonstick skillet over medium-high heat.
7. Add patties; cook for 4 to 5 minutes on each side, or until evenly browned and cooked through.
8. Serve each patty on a bun.

Tip: To make 1½ cups cooked pearl barley, place ½ cup dry pearl barley in a small saucepan. Cover with water. Heat to boiling on medium-high heat. Reduce heat to medium-low; cook, covered, for 40 to 45 minutes, or until tender. Drain.

Mushroom, Tomato, Cheddar Egg White Omelet

If you are in need of an extra boost to kick-start your day (or week, in some cases), this egg white omelet loaded with mushrooms, tomato and cheddar will hit the spot. It only takes about five minutes to prep so it will get you out the door fast. Enjoy.

Total Time: 14 min.
Prep Time: 5 min.
Cooking Time: 9 min.
Yield: 1 serving

Ingredients:
8 large egg whites (1 cup)
Ground black pepper (to taste; optional)
Nonstick cooking spray
¾ cup sliced mushrooms
2 green onions, chopped (reserve 1 for garnish)
½ medium tomato, chopped (reserve a small amount for garnish)
3 Tbsp. shredded cheddar cheese (¾ oz.)

Preparation:
1. Combine egg whites with pepper (if desired) in a small bowl; whisk to blend. Set aside.
2. Heat a small nonstick skillet, lightly coated with spray, over medium heat.
3. Add mushrooms, green onion, and tomato; cook for 4 to 5 minutes, or until soft. Remove from skillet.
4. Place eggs in skillet; cook over medium-low heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath.
5. When eggs are almost set, add mushroom mixture and cheese; cook for 1 to 2 minutes, or until cheese starts to melt. Gently fold in half.
6. Garnish with green onion and tomato.

Zucchini stuffing with mushrooms and garlic

Love stuffing but want to avoid such a heavy meal? Or perhaps you need to find a way to sneak in some more veggies into your eating regimen? Well, this zucchini stuffing with mushrooms and garlic should kill two birds with one stone.

On a personal note, I believe you'll find the whole grain bread to lend a sweet flavor, and it is a more healthy approach to eating bread products -- not to mention it tends to fill you up a little easier since it's more dense. Enjoy!

Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 10 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
4 medium shallots, chopped
2 medium celery stalks, chopped
2 medium red (or green, orange, or yellow) bell peppers, chopped
4 cloves garlic, finely chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup sliced mushrooms
½ cup chopped fresh parsley
½ cup raisins
8 cups whole-grain bread cubes
3 cups low-sodium organic vegetable (or chicken) broth
2 Tbsp. white wine (optional)
Nonstick cooking spray

Preparation:
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.