Yields: 2 servings

Ingredients

• ½ cup red quinoa
• 1½ cups water
• 4 tablespoons extra-virgin olive oil, divided
• 1 cup Maitake mushroom pieces (or any other variety of mushroom, cut into bite-size pieces)
• 6 shiitake mushroom caps, thinly sliced
• 1 tablespoon roughly chopped dill
• 5 leaves flat-leaf parsley
• 5 thin slices of red onion
• ½ apple, thinly sliced
• 1 tablespoon finely-grated Parmesan cheese
• 1 tablespoon sherry vinegar
• Salt and freshly ground pepper

Directions

1. In a medium saucepan set over high heat, combine the quinoa with the water and bring to a boil. Once boiling, reduce the heat, cover and simmer until at least half the quinoa blooms (the white germ pops from the grain), about 8 minutes. Strain the quinoa through a fine-mesh strainer and spread the grains onto a baking sheet in a thin layer. Set aside to cool to room temperature.
2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil and add the Maitke mushrooms. Cook until softened and lightly browned, about 4 minutes. Add the shiitake mushrooms and reserved quinoa to the pan and stir to toss. Warm for 1 minute, then transfer the mixture to a medium mixing bowl.
3. Add the dill, parsley, onion apple and Parmesan to the quinoa mixture and toss to mix. In a small bowl, whisk together the sherry vinegar and the remaining 3 tablespoons olive oil. Season liberally with salt and pepper, and add to the quinoa. Serve warm.

Serving size: 1-4 oz burger on bun

Ingredients

• 6 ounces white button mushrooms
• 6 ounces cremini mushrooms
• 2 teaspoons plus 2 tablespoons canola oil
• 1/2 cup low-fat ricotta cheese
• 8 ounces 93% lean ground beef
• 1 large egg, lightly beaten
• 1/2 cup seasoned breadcrumbs
• 2 teaspoons dried basil or 1/4 cup chopped fresh basil
• 4 2-ounce whole-wheat sandwich buns
• freshly ground black pepper

Directions

1. Chop mushrooms into ¼-inch pieces.  Heat a medium skillet over medium-high heat.  Add 2 teaspoons canola oil.  Place mushrooms in pan and sauté for 3 to 5 minutes.  Drain. Return mushrooms to pan and season with freshly ground black pepper.

2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve on sandwich buns.

Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.

Nutrition Facts (4 oz burger on bun): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g

Serving size: 2 slices

Ingredients

• 6 ounces white button mushrooms
• 6 ounces cremini mushrooms
• freshly ground black pepper
• 4 ounces 93% lean ground beef
• 1 teaspoon olive oil
• 1 cup part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 12 inch thin whole wheat crust
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese and Parmesan cheese.  Spread the cheese mixture on a 12-inch thin whole wheat pizza crust that’s been prepared according to package directions.  Layer the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the Monterey Jack cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips: ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.

Nutrition Facts: Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Yield: 24 servings
Serving size: 2 fajitas

Ingredients

• 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
• 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
• 1 tablespoon olive oil
• 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
• 6 medium green bell peppers, sliced into strips
• 6 medium red bell peppers, sliced into strips
• 6 medium yellow bell peppers or white onions, sliced into strips
• 48 (6-inch) whole wheat tortillas
• 6 medium tomatoes, diced
• 2 pounds shredded iceberg lettuce (about 12 cups)
• 1 ½ cups non-fat sour cream

Directions

1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat.  Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.

2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes.  Add to beef.

3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.

Nutrition Facts: Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Family portion

Yield: 4 servings
Serving size: 2 fajitas

Ingredients

• 12 oz sirloin or other boneless steak, about ¾-inch thick
• 1 tablespoon no-salt fiesta lime seasonsing (Like Mrs. Dash), divided
• 1 tablespoon olive oil
• 3 cups sliced crimini mushrooms
• 1 mediuym green bell pepper, sliced into strips
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow or white onion, sliced into strips
• 8- 6-inch whole wheat tortillas
• 1 medium tomato, diced
• 2 cups shredded iceberg lettuce
• 4 tablespoons non-fat sour cream

Directions

Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.

Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.

Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.

Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

Nutrition Facts: Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Foodservice portion

Yield: 24 servings
Serving size: 1 ½ cups

Ingredients

• 10 cups chicken broth, lower sodium
• 6 cups Sun-Maid raisins
• 1/2 cup curry powder
• 3 tablespoons olive oil, extra virgin or virgin
• 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
• 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
• 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
• 3 medium red bell peppers, cut to ¾” squares
• 12 cups instant whole grain brown rice

Directions

1.  Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2.  Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3.  Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4.  Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition information per serving

• Calories: 440
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 55 g
• Sodium: 410 mg
• Carbohydrates: 71 g
• Dietary Fiber: 6 g
• Protein: 27 g

Family portion

Yield: 24 servings
Serving size: 2 slices

Ingredients

• 2 1/4 pounds white button mushrooms
• 2 1/4 pounds cremini mushrooms
• 1/3 cup olive oil
• 1 1/2 pounds 93% lean ground beef
• 1 teaspoon freshly ground black pepper
• 6 (12-inch) fully baked whole-wheat pizza crusts or Flatout wrap
• 3 pints part-skim ricotta cheese
• 3/4 cup grated Parmesan cheese
• 6 cups shredded Monterey Jack cheese

Directions

1.  Heat oven to 425˚F.

2.  Chop mushrooms into ¼-inch pieces.

3.  Heat olive oil in a large skillet over medium-high heat. Add beef and mushrooms and cook, breaking meat beef into very small bits. Season with freshly ground black pepper.

4.  Arrange crusts on 3 baking sheets.  For each pizza, spread crust with one cup of ricotta and sprinkle with three tablespoons Parmesan. Spoon beef and mushroom mixture evenly over all. Top each pizza with 1 cup of Jack cheese.

5.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.   Cut each pizza into 8 wedges.

Tip: Use 1/2 cup cottage cheese blended with 1 tablespoon of milk in blender or food processor for a suitable substitute for ricotta cheese. Garnish with basil for extra flavor.

Nutrition Facts: Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Family portion

Ingredients

• 1 1/2 pounds white button mushrooms
• 1 1/2 pounds cremini mushrooms
• 8 teaspoons canola oil
• 2 pounds 93% lean ground beef
• 16 cloves garlic, peeled and chopped (about 1/3 cup)
• 4 medium onions, peeled and chopped
• 4 green or red bell peppers, seeded and chopped
• 2 teaspoons freshly ground black pepper
• 4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
• 4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
• 1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
• 2 teaspoons ground cumin
• 1/4 cup unsweetened cocoa (optional)

Directions

1. Chop mushrooms into ¼-inch pieces

2.  Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3.  Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts: Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Yield: 24 servings

Serving size: 1-4 ounce burger

Ingredients

• 2 1/4 pounds white button mushrooms
• 2 1/4 pounds cremini mushrooms
• 1/4 cup plus 3/4 cup canola oil
• 3 cups low-fat ricotta cheese
• 3 pounds 93% lean ground beef
• 6 large eggs, lightly beaten (or 1 1/2 cups liquid whole egg)
• 3 cups seasoned breadcrumbs
• 1/4 cup dried basil or 1 1/2 cups chopped fresh basil
• 2 teaspoons freshly ground black pepper
• 24 (2-ounce) whole-wheat sandwich buns or mini Flatout wrap or fold-it wrap

Directions

1.  Chop mushrooms into ¼-inch pieces. Heat 1/4 cup canola oil in a large skillet over medium-high heat. Sauté mushrooms in oil for 3 to 5 minutes.

2.  In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, basil and pepper. Form mixture into 4-ounce burgers. Cover and chill until ready to cook.

3.  Cook burger on well-oiled griddle or grill 5 to 7 minutes on each side. Serve on sandwich buns.

Tip: These are delicious with your favorite burger toppings such as lettuce, tomato, or caramelized onions.

Nutrition Facts (4 oz patty in one tortilla): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g

Family portion

Yield: 24 servings

Serving Size: 3 cups prepared recipe

Ingredients

• 4 pounds long fusilli pasta or linguine
• 1/2 cup trans-fat free margarine, melted
• 2 pounds white button mushrooms
• 2 pounds cremini mushrooms
• 1/4 cup olive oil
• 4 pounds 93% lean ground beef
• 4 small carrots, diced
• 4 small onions, diced
• 8 cloves garlic, peeled and chopped
• 1 teaspoon freshly ground black pepper
• 1 (10-pound) can no-salt-added crushed tomatoes, drained (about 13 cups)
• 4 teaspoons salt
• 1 1/3 cups fresh basil leaves, torn
• 2 cups low-fat ricotta cheese
• 1 1⁄3 cups chopped flat-leaf parsley (or 2 teaspoons dried parsley)

Directions

1.  Cook pasta as package directs. Drain and toss with melted margarine. Keep warm.

2.  Meanwhile chop mushrooms into ¼-inch pieces.

3.  Heat olive oil in a large rondeau or skillet over medium heat. Add ground beef, mushrooms, carrot, onion, and garlic. Sauté, breaking up beef into small bits until onions are translucent, about 8 minutes. Season with freshly ground black pepper.

4.  Stir in the tomatoes, salt, and basil. Simmer for five minutes. Keep warm for service.

5.  In a bowl, combine the ricotta cheese and parsley.

6.  Toss hot pasta with meat sauce. For each serving, scoop about 2 tablespoons ricotta mixture into a shallow bowl; top with a heaping cup of pasta & sauce mixture.

Tips: Substitute firm tofu or 100% ground turkey breast meat for ground beef. For buffet service, scoop ricotta mixture into bottom of hotel pan and top with pasta mixture. Garnish with chopped fresh basil and parsley.

Nutrition Facts: Calories: 449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Family portion