unintentionally vegetarian

Hola chicas. Como estas? My gratitude goes out to those who invented the "weekend" because it is finally here. Today I am sharing a couple of our go to, staple meals as of lately. If you are like me, you will  accidentally, unintentionally become a vegetarian. You stop and think about it, and you actually have not eaten one piece of meat in days. This seriously happens to me. Tell me I am not the only one. 

So this week, I made our traditional go to wedge salad, and concocted a little stuffed portobello masterpiece that I cannot wait to share with you. It tastes amazing, therefore I could eat it days in a row, and the simplicity is astounding. Bingo. Bango. Let's go. 

Wedge Salad with Homemade Blue Cheese Dressing

Ingredients

Iceberg Lettuce

Tomatoes 

Blue Cheese Crumbles

Blue Cheese Dressing:

3/4 C Sour Cream

1 1/3 C Mayo

1 t Worcestershire

1/2 t Dry Mustard

1/2 t Garlic Powder

1/2 t Salt 

1/2 t Ground Black Pepper 

Dash of Lemon Juice

Dash of Cayenne Pepper

4 oz Blue Cheese Crumbled

Combine all of the dressing ingredients. Assemble and Bam. You have a restaurant quality wedge salad. I am for serious. 

Totally off the cuff right here.

Stuffed Portobello Mushrooms 

Ingredients-ess (a la Teresa Giudice)

Portobello Mushrooms

Tomatoes

Fresh Basil

Olive Oil 

Balsamic Vinegar 

Fresh Mozzarella Cheese

Garlic Powder

Directions

Preheat oven to 425.

Remove stem from mushrooms, and place mushrooms topside down into a pan. Drizzle balsamic vinegar, olive oil and sprinkle garlic powder to coat the mushrooms. Place in oven for 20 minutes.

Remove mushrooms and and cover each mushroom with fresh basil leaves, tomato slice and fresh mozzarella. 

Bake for an additional 5 minutes and then turn onto broil until cheese is slightly browned. 

I mean how is that for easy? Super easy. Annnnndddd it was beyond delish. The boy wanted more if that tells you anything. Be unintentionally veggie with me this weekend. Loves!