https://padlet.com/totaljohnson/letseat What I'm eating these days en-us 2017-07-18 14:57:15 UTC 2025-12-13 01:29:28 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Dootheets.png totaljohnson https://padlet.com/totaljohnson/letseat/wish/178964704 1 bag of Aldi's frozen meatballs
1 jar of Aldi's tomato and basil red sauce
Optional: Fresh basil, fresh rosemary
Optional: 6 wedges of Aldi's Pepper Jack spreadable cheese (thickens the sauce, adds some flavor) 
Optional: Parmesan cheese

Put meatballs, sauce, and  fresh herbs and/or spreadable cheese wedges (if using) in a crockpot on low for a few hours or on warm all day. The meatballs are precooked so you don't want them to get so mushy that they fall apart when you serve them. 

I don't know the nutritional info on this meal but it was tasty even without pasta or bread or anything else... and even my kids gobbled it up. I also served it with some steamed asparagus with a little butter and seasoned salt because I'm super healthy like that. ]]> 2017-07-18 14:59:28 UTC https://padlet.com/totaljohnson/letseat/wish/178964704 totaljohnson https://padlet.com/totaljohnson/letseat/wish/178965127 If you eat meat, you won't be fooling anyone with these burgers. Let's face it -- the juicy fat is going to be totally missing from these. However, it's worth a shot to try and add some flavor to these mushrooms before serving. I searched all over the internet for various recipes. My husband already tried the "marinade" of Italian dressing and said it was OK but not special.

Here is my own version based on a lot of different options out there.

2 T balsamic vinegar
1 T olive oil
1 T soy sauce
1 tsp worchestershire sauce
2 tsp burger seasoning mix (my husband made the Emeril recipe last time, I think... use whatever you have/like)
Optional: 1 tsp chopped fresh rosemary or thyme

I put everything into a gallon plastic bag. Then I sliced two portobello mushrooms in half to create 4 "burgers". 1 fell apart right away, so I chopped that up and put it in the marinade so I can saute it and use it as a topping for an actual meat burger. 1 of the other "burgers" wasn't staying together, so I skewered it with toothpicks before putting it in the marinade. I put everything into the marinade bag. Some people recommend leaving the bag on the counter for about 30 mins so the flavors mix at room temp (a good option if you're making supper on the fly) but I put everything in the fridge overnight because we didn't end up grilling right away. More feedback later after we (as in my husband) tries this out later.

Links to my research:
Mushroom burgers:
http://www.food.com/recipe/portabella-mushroom-burgers-103939#activity-feed

http://www.skinnytaste.com/the-best-grilled-portobello-mushroom/

Not a burger but the same idea (lasagna version): http://www.skinnytaste.com/veggie-lasagna-stuffed-portobello/

Emeril Lagasse's burger seasoning recipe: http://www.food.com/recipe/emerils-burger-seasoning-382944]]> 2017-07-18 15:05:35 UTC https://padlet.com/totaljohnson/letseat/wish/178965127