recipe that is healthy Archives

Tag: recipe that is healthy

02
Jul
2013

Broccoli Slaw Salad & Virtual BBQ

categories: Cheat Day, Desserts, Low Carb, Main Dishes, Side Dish

I love summer time. I love spending more time with my children. I love the late nights swimming. I love going to BBQs. BBQs are a great excuse to hang out with friends, and for the kid’s to run rampant. It’s a chance for everyone to get adventurous making a new dish they saw on Pinterest.

Unfortunately, most of us (even me) use it as an excuse to over indulge. That would be fine if a BBQ happened maybe once a month. Let’s be honest, most us attend a BBQ of some sort during the summer once a week. Over indulging that much can lead to excess pounds no one wants during bathing suit season.

Don’t get me wrong, I’m not saying you can’t try your friend’s amazing dishes. I think you should, just watch your portion size and don’t go back for seconds. This nifty chart shows what the correct portion size for each person.

I recently brought this vibrant Broccoli Slaw Salad to a BBQ. Tons of nutritious veggies are incorporated into the salad, including sweet sun-dried tomatoes. Sun flower seeds and red onions give the dish a nice crunch, while the vinegar and pesto liven up your taste buds.

If your goal is to feed a ton of people, while going easy on the wallet, swap out the broccoli for shredded cabbage. If you don’t like sunflower seeds, use pumpkin seeds. Either way, the salad delivers a huge punch of flavor without compromising your waist line.

Recipe For Broccoli Slaw Salad

12 oz broccoli florets, raw, separated into bite size pieces

12 oz. broccoli slaw (refrigerated in produce section)

3 oz. sun-dried tomatoes, chopped (not in oil)

1/4 cup sunflower seeds

1/2 cup red onion, diced

3/4 cup prepared pesto sauce

1/2 cup, plus 2 tablespoons olive oil mayo

1/2 cup apple cider vinegar

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

Whisk together mayo, pesto, vinegar, salt and pepper into a small bowl.

Combine the rest of the ingredients with the pesto mixture and chill for 2 hours. Serve cold.

Below I have posted some of my blogger friend’s recipes that they brought to our virtual 4th of July BBQ. I recently met them at Camp Blogaway (a conference for bloggers). They are a group of amazing ladies with incredible talent and wonderful personalities. We joke that there must have been some roommate god that placed us together. The match was just too perfect. On the first night we laughed and chatted till we realized how loud we were being. Oops.

I’m hoping to see them in person in the near future, hopefully at a BBQ where they bring these dishes. Until then, here is our virtual version.

Crème Brûlée Tart

This is Jillian’s contribution, from Food Folks and Fun, to our space age BBQ. She is a sweet military mommy and wife who recently moved to San Diego County. She currently has a little girl and is expecting a little boy. Her blog is full of wonderful recipes, vibrant pictures to match, great printables and wonderful crafts. Pin worthy, great posts, that you should check out today!

Jillian’s interpretation of the French classic: smooth custard in a flaky tart shell with a crackling burnt-sugar topping. Serve with fresh, seasonal berries.

Coffee-Rubbed Pork Tenderloin with Blueberry Sauce

Here is Barbara’s contribution from Barbara Cooks. Another room-mate from Camp Blogaway, and one of the first people I met at camp. If her sparkling blue eyes don’t capture your attention, her beautiful smile will. A newlywed from San Diego County, Babara approaches food with a healthy spin. Her food is fun and inventive. Right up my alley! Check it out!

Barbara has taken the bold flavor of coffee and barbecued it! Served with a sweet and savory blueberry sauce, this will be a hit at your next backyard barbecue.

Christine’s Colorful Potato Salad

Angela writes the blog Aloha: Yinz Mangia. She is an Italian girl who uprooted her life in Pittsburgh, to live in Hawaii. That should completely demystify the name of her blog. Not only is her blog name fun, so is the author. She is currently planning a wedding to fiance Bryce, while working on the Battleship Missouri. She has an amazing sense of humor, and her love of food is apparent in every post. Warning: Reading her blog will make you very jealous of her amazing Hawaiian life. That being said, check out her blog as quickly as possible!

Angela adds unconventional ingredients like blue cheese and apples to a conventional potato salad. An explosion of flavor is bound to ignite your 4th of July BBQ with this dish!

I hope you bring our dishes to your next BBQ. Happy 4th of July!

A BIG thank you to all the service men and women, past and present that make our country what it is!

05
Jun
2013

Ch-Ch-Ch-Chia Banana Maple Pudding

categories: Breakfast, Desserts, Snacks, Uncategorized

If you aren’t familiar with chia seeds other than the infamous pets, you probably clicked on this post out of sheer curiosity. I personally was a skeptic at first. I immediately added them to my mental list of foods that are a hippy gimmick. I even tried to convince myself that I wasn’t a hippy at heart. Then I went over my life passions in my head. Oh yeah, I am part hippy. I figured I at least owed it to my fellow hippys to try the seeds. If I didn’t like them, I could move on to something else weird.

Ok, seriously people, they don’t taste like anything. If you like tapioca, you will like them. If you don’t like tapioca, grind them up and drink them in a shake, use them like a flour, so on. There are tons of uses for the nutrient packed seeds. Here is a short list of benefits these poppy seed like beauties contain:

Full of omega-3’s (improves mental performance)
High in fiber
High in protein
High in calcium
High in antioxidants
Helps with weight loss (gives you a full feeling)
Redeuces inflamtion (great for those with arthiritis)
Absorbs extra acid (great for reflux sufferers)
Lowers cholesterol
Lowers the risk of heart disease

With all of these benefits and no taste, I will be adding these to whatever I can. The reccomended amount for an adult is 2 tablespoons a day. An easy amount to add to a morning smoothie, shake, eggs, yogurt, cereal, toast, or even sorbet for dessert. Honestly, I would reccomennd starting off with the recipe below as an introduction. It’s an easy recipe to make, and tastes amazing! The chia seeds act as the thickener. They absorb the liquid and grow 8 times in size. The gelatenous coating creates the pudding like texture. The hardest part in making this is waiting for it to thicken. It will start thickening immediately, but I noticed the greatest consistency 12 hours in.

You can buy these little beauties at your local health food store or by clicking here.

Recipe

2 ripe bananas, mashed

2 cups almond mlik

2 tablespoons real maple extract (vanilla works too)

7 tablespoons chia seeds

Mix the ingredients together in a medium sized bowl. Cover and chill 6 hours. Serve by itself or with fresh berries.

Servings: 8 • Size: 1/2 cup

Calories: 110 • Fat: 6g • Carb: 13g • Fiber: 7g • Protein: 4g •
Sugar: 4g • Sodium: 53mg • Cholesterol: 0mg

24
Apr
2013

Spaghetti Squash Goat Cheese Bake

categories: Low Carb, Main Dishes, Side Dish

One of my favorite dishes growing up was made only for special occasions. Usually at Christmas, Thanksgiving and Easter. To do this day, I love cheesy potatoes. It consists of shredded potatoes covered in a sour cream, cream of chicken, and cheese mixture. I’m pretty sure most families have a version of this. So you most likely know how delicious it is, and how unhealthy it is.

Tonight I accidentally made this dish healthy. It was a happy accident leading to me rushing to my computer to blog about it.

For the first time, in who knows when, I was on my own for dinner. It was one of those nights where I really did not want to make dinner, especially not for one person. Then, out of the blue I was inspired by the spaghetti squash I bought yesterday. No one in my family likes spaghetti squash but me. Weirdos. So this was the perfect opportunity for me to make whatever I wanted. I was in uncharted territory. I had carte blance on this dish.

I started pulling ingredients out of the fridge in a feverish pace. Goat cheese went flying onto the counter. Then turkey bacon followed in its path. I found a portion of a red onion and then went to town slicing and dicing. In the end I wound up with a casserole/bake.

While my experiment in solo cooking was bubbling and browning, I watched an entire t.v. show without being interrupted. Those with children can attest to how wonderful that 30 minutes was. No complaining about what I was watching, no asking me for anything, just the commentary of Joel McHale on the Soup. Ahhhhhh. I was so relaxed I almost fell asleep.

When it was time to try my new creation I jumped off the couch feeling refreshed, and pulled it out of the oven. I was really excited to try my dish. I cut a giant square all for myself. Grabbed a fork, plopped back on the couch and devoured my entire plate in a matter of minutes. Oh my goodness! Then I went back for more. I then licked my plate clean, since no one was here to witness it.

It tasted very similar to the cheesy potatoes I grew up on, with a fraction of the fat and zero carbs. If you have never tried spaghetti sqaush, this dish would be a great place to start. I have a feeling my husband and boys would approve too. I can’t wait for them to come home and try it.

Recipe

1 small spaghetti squash

4 pieces of turkey bacon, diced

1/4 of a red onion, diced

2 garlic cloves, minced

1 oz. goat cheese, crumbled

2 tablespoons cheddar cheese

1 egg

1/4 c. unsweetened almond milk

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 – 1 teaspoon tabasco (depending on how much spice you like)

2 tablespoons grated parmesean

Preheat the oven to 375 degrees.

Spray a 8×8 baking dish with olive oil.

Cut the spaghetti squash in half lengthwise. Place face down on a microwave safe plate with a small amount of water, cover with plastic wrap and cook for 8 minutes on high. (An alternative to a microwave would be place face down on a cookie sheet and bake for 40 – 90 minutes depending on the size). When spaghetti squash is cool enough to handle, take a fork and scrape out the strands of squash. Set aside.

Saute the bacon over medium high heat for 3-4 minutes. Add the red onion in and saute another 3- 4 minutes. Add in the garlic, saute for 1 minute. Remove from heat and mix in the spaghetti squash.

Whisk together the egg, cheeses, milk, salt and pepper, and tabasco. Add the milk mixture to the spaghetti squash and mix thoroughly. Pour into baking dish and evenly sprinkle the parmesan over the squash. Bake for 30 minutes, turning half way through, to bake evenly. Serve hot. Enjoy!

Servings: 8 • Size: 1/8 of casserole

Calories: 154 • Fat: 11g • Carb: 13 g • Fiber: 1 g • Protein: 5g •
Sugar: 0.3 g
Sodium: 790mg • Cholest: 57 mg

18
Apr
2013

Cauliflower Mashed Potatoes

categories: Side Dish

When you think ‘health food’, the word mashed potatoes usually doesn’t exist. When I found out those words could co-exist in the same recipe I ran home and made a batch. I think it’s been about 8 years since I first made them, and they are still a go to recipe.

This recipe is simple and translates into any mashed potato use you can think of. I have used it on top of Shepherd’s Pie. I have made ‘potato’ cakes. Of course you can eat them in their simplest form too.

Regular mashed potatoes, made from scratch have a calorie count of 239 calories, for one cup. A whopping 79 calories are from added fat. The carb count comes in at 35.5g and the sugar content is 3g. It would take you 27 minutes of jogging to burn off the spuds.

For the same amount of cauliflower mash, there are 90 calories. 40 of them are from healthy fat, the carb count is 5.1 g, fiber 3.3g and sugars are 1.7. This version only takes approximately 10 minutes of jogging to burn off. Kind of a no brainer nutritionally. Especially because this healthy version of the mashed taters will have you saying “potato who?”.

Recipe

Serves 6 – 8

1 head of cauliflower, core removed and florets pulled apart into smaller portions

4 tablespoons Smart Balance butter

salt & pepper to taste

Steam the cauliflower florets until they are soft enough to mash.

When cooked, put the florets into a food processor with the remaining ingredients and process until it reaches your desired consistency. I like mine a little chunky.

Servings: 4

Calories: 94 • Fat: 5g • Carb: 2 g • Fiber: 1 g • Protein: 1g • Sugar: 1g Sodium: 99mg • Cholest: 0mg

16
Apr
2013

Beet Chips with Sea Salt

categories: Condiments, Side Dish

It’s most likely apparent that I love food. Food prep is a stress relief to me and a enjoy to eat. There are very few things that I do not like, boxed potato au gratin, nacho cheese Doritos and beets have always been on my list. Always. Until recently I had not even been near a beet purposely since I was little.

In December my husband and I went on a much needed cruise together. We did not follow the crowds and join in on excursions. The only ‘group’ activity we participated in was the Chef’s Table. We signed up 3 months ahead to assure one of the only 12 spots. I was so ecstatic when I received an email from the maitre d’ confirming our seat.

When the night finally came we started off eating 3 meticulously made appetizers in the galley, then we headed to the library for the remainder of our 8 course meal. Every course that came out was better than the last. Then it happened. Our luscious fish course came with a beet on the plate. I looked at my husband and then froze. If I didn’t eat it I risked insulting the chef and his amazing meal. Everything up to this point had been dreamlike, perfection. So I put my big girl panties on and I ate it. Even the red devil that I have always had an aversion to was over the top.

Recently I came across a beet chip recipe. My thoughts raced back to that delectable beet. That is when the decision came to give them a real shot. Even as I was peeling them, I was sure I wasn’t going to like them. I am not a classically trained Chef and have no idea how the chef on the boat prepared them. But, I had to try them again. They are packed with vital nutrients that fight cancer, and heart disease. They are chocked full of good carbs, and fiber.

I will officially say that they are off the “Does Not Eat” list and on the they are not so bad list. They aren’t something I will crave. But, I will eat them over a fatty potato chip any day.

The moral of the story? Try it, you may like it, even just a little.

Recipe

2 large beets, top cut off and peeled (the tops can be eaten as well)

Olive oil in Misto

Pre heat your oven to 350 degrees. I used my food processor to make the beets into chips. If you have a mandolin I would use that instead. (A mandolin is currently on my, I want that list). Place the beet slices onto a cookie sheet that has been lightly sprayed with olive oil. Spray the top side of the slices with olive oil and sprinkle with sea salt. Bake for 10 -15 minutes until the edges start to curl slightly. Be careful not to burn them, like I did the first time. They go from done to burned quickly. They will dry a bit after they cool.

08
Apr
2013

Turkey Bacon & Egg Cups

categories: Breakfast, Low Carb, Main Dishes, Quick Meal

Last week I was flying solo in the parenting department. I’ve lectured you before on the importance of prepping meals or ingredients ahead of time. This time I figured I should practice what I preach. In the past I’ve been really bad about not eating breakfast at all when don’t have my partner in crime to help assist with the morning craziness. But, I feel like a hypocrite, so I decided to break that cycle. This breakfast dish is an easy go to, quick breakfast for those busy mornings.

I came across these little babies on pinterest. I have now made them twice and have tweaked the recipe to my liking. They are so delicious, healthy and easy. They reheat well, and give me a much needed protein boost in the morning. I ate them with half of a whole wheat english muffin topped with smart balance butter, and half a grape fruit. The meal was perfectly balanced with carbs and protein. Leaving me satiated till my mid morning snack.

They may look fancy but they are super simple. They would even make a great addition to a weekend brunch. Make them, you won’t be sorry!

1 lb Turkey Bacon

1 dozen eggs (preferably organic)

2 tablespoons green onions, or chives, minced

about a 1/2 cup of shredded cheddar cheese

Salt & Pepper to taste

Pre heat oven to 350 degrees. Line each cup of a muffin tin with foil (or you will never make this again). Make sure the foil is higher than the cup. Make a circle with the bacon and drop it in each muffin cup, it will overlap itself. Crack each egg into the bacon circle. Sprinkle salt and pepper onto each egg cup. Bake for 25 – 30 minutes, or until the white is set. Sprinkle with 1 teaspoon of cheese. Sprinkle each cup with green onions. Enjoy hot! (Of course I enjoyed mine with a generous amount of tabasco. Hey! It boosts your metabolism!).

05
Apr
2013

Zucchini Noodles with Asparagus Tips & Portobello

categories: Low Carb, Main Dishes

At the end of a long day of school drops offs, pick ups, housework, volunteering, soccer and tennis, I love entering my kitchen for a bit of stress relief. My reprieve is cooking. Making a delicious, healthy meal is just as fun as eating it. Granted, I’ve been doing it a long time and have my flow going. But, even when I had no clue what braise really meant, I still found the kitchen to be therapeutic.

Kitchen gadgets make cooking even more fun. I recently acquired a new one. It was love at first sight. I first spotted this darling on another food blog. I admired the curves and lines, and kept going back to fawn over the green beauty again and again. I told my husband, “If you ever need a gift idea for me, this is it!”. I showed him where to buy it on Amazon. Then I waited. He didn’t take the hint. The green beauty didn’t arrive on my doorstep. Then, something better happened. Amazon local deals had my beautiful green goddess on sale for half price, for one day! That was it. Within 5 minutes, it was bought and a few days later I had her in my hands. I bet you want to know what it is by now. What I have been gushing over. You will probably think I am strange for obsessing over this tool, but here it is…

If you are looking for the proper wording for this bad boy, it is a vegetable processing device. In simpler terms, it makes veggies into noodles. I have chopped vegetables trying to get them to resemble noodles, only getting an o.k. result. The results you receive with this bad boy are perfect. There are two blades, one for angel hair type noodles, and one for wider noodles. In this recipe I used the angel hair blade, but it really doesn’t matter. I piled my plate as high as I wanted, because everything in this recipe is good for you. So go ahead and stuff yourself silly with this dish.

Oh and by the way, the price is even lower than what I bought it for on Amazon now. For $6, this —–> beauty can be yours! (click on pic for a direct link).

Now for the recipe:

1 lb boneless chicken thighs, visible fat trimmed, cut into 1 inch strips

1 Portobello mushroom cap, cut into 1 inch strips

1/4 sliced brown onion

6 asparagus spears, snap woody bottom off and cut into 4 pieces

1/2 cup bruschetta (click for recipe)

2 zucchini, cut into pasta like noodles (you can use a knife, it just won’t be uniform)

salt, pepper & garlic powder for seasoning

olive oil

Pre-heat broiler. Cover a cookie sheet with foil. Sprinkle chicken with salt, pepper and garlic powder and put on cookie sheet. Broil for 7 minutes.

While chicken is broiling, sprinkle mushrooms, asparagus, and onions with salt and pepper and saute in 1 tsp, of olive oil over high heat for 5 minutes. Remove to a bowl and set aside.

Put another 1 tsp. of oilve oil in saute pan and saute zucchini for 3/4 minutes, moving constantly. Add in bruschetta, saute for another 2 minutes. To serve divide the zucchini noodles, veggies, and chicken into to bowls. Serve hot

02
Apr
2013

Simple Bruschetta Chicken

categories: Low Carb, Main Dishes

There are some recipes that are best left untouched. In their purest form they are perfect, pristine almost. Bruschetta chicken is just that. My mouth is watering just thinking about the basil, garlic and tomato melding together in perfect harmony. It can be used in a multitude of applications, but this time it was perched atop a roasted chicken breast. If you are in a hurry to make dinner, still want to impress and eat clean and healthy, this is the dish. It goes from prep to oven within 10 minutes. I served it with a whole wheat spinach pasta and roasted broccolini.

Side note: The bruschetta topping can be used to make a traditional bruschetta (toasted bread with the bruschetta on top), or could be used like a salsa to dip veggies or pita chips in. Or you can toss it with pasta. Any way you use it, you will love it. It’s actually quite addicting.

Warning: Make sure everyone in your house has some. Guaranteed garlic halitosis will invade everyone’s mouth after eating this. BUT, If everyone eats it, the aroma cancels itself out. Pretty cool, huh?

1 container grape tomatoes, washed

2 large garlic cloves

2 tablespoons dried basil

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper (red pepper if you want it spicy, use less first, the garlic has a bite too)

1 lb, boneless chicken breasts, washed and pat dry with paper towels

salt, pepper and garlic powder for seasoning the chicken

Pre-heat the oven to 400 degrees. Sprinkle chicken with salt, pepper and garlic on both sides. Spray both sides with olive oil (use a misto sprayer). Roast chicken for 20 minutes or until all the juices running out are clear. Internal temp should be 165 degrees.

For the bruschetta:

In a food processor put garlic, olive oil, salt and pepper. Process till the garlic is finely chopped. Scrape the sides of the processor and push all of the ingredients to the bottom of the bowl. Add the tomatoes in and pulse 4-5 times. They should still be chunky. Set aside.

When the chicken has about 7 minutes left, pull out of the oven and distribute the bruschetta topping evenly among all the breasts. Put back in the oven for the remaining time.

29
Mar
2013

Spicy Sesame Asian Pork & Veggies

categories: Low Carb, Main Dishes

I’ve said it before and I’ll say it again, I love cauliflower rice. I make up recipes so I can eat the fluffy, antioxidant filled wonder. The recipes I make to go with it are healthy and usually saucy, flavor packed creations. This recipe is no exception. One of my best friends was coming over for dinner with her kids. I had not seen her in a while and knew she jumped on the healthy eating bandwagon. I also knew she had not had cauliflower rice before. I wanted to give her the best introduction to my other best friend.

I scanned the fridge for a protein. After weighing my options I grabbed the organic pork tenderloin I found on sale the other day. Now that I had a protein base, I looked for some veggie friends to introduce the pork to. I decided on a colorful array of red cabbage, red onions, zucchini and carrots. Next, I needed to come up with a sauce to marry the pork, veggies, and cauliflower rice together. I bathed them in a sweet, salty, spicy mix of soy sauce, agave, red chili peppers and a little corn starch to bind their marriage together. This marriage was made in heaven. After the first bite, my friend looked at me and said, “This is going on your blog, right!’. It now is.

2 lbs pork tenderloin, cut into strips about 1 1/2 inches long, 1/2 inch wide

1 cup red cabbage, sliced in strips

1 cup red onion, slice in thin half moons

1 zucchini, cut in half moons

1/2 cup baby carrots , cut in 1/3s

1 garlic clove, minced

sesame seeds for garnish

Click here for the cauliflower rice recipe

For the sauce:

4 tablespoons low sodium soy sauce

1 1/2 tablespoons agave nectar

3 teaspoons white vinegar

1 teaspoon sesame oil

2 tablespoons cornstarch

1 cup low sodium chicken broth

1 teaspoon chili flakes

Pre-heat your broiler on high. Season the pork strips with salt and pepper, put on a foiled lined cookie sheet and spritz the top of the meat with olive oil. Broil for five minutes.

While the meat is broiling, make the sauce. Mix together all the ingredients and set aside.

Make the cauliflower rice. (see recipe link above)

In a large saute pan, heat 1/2 tablespoon coconut oil (or olive oil) and 1 teaspoon sesame oil. Add all of the veggies and saute for 2 – 4 minutes. The veggies should be crisp but edible in this dish. Add the garlic in and saute for another minute. Add the meat and the sauce in. The sauce will seem thick. Use the chicken brother a half cup at a time to thin out the sauce to desired consistency. It should be a thick syrup consistency. Serve immediately over the cauliflower rice. Sprinkle sesame seeds on top.

Don’t forget to share the recipe with your best friend!

26
Mar
2013

Portobello BBQ Chicken Pizza

categories: Low Carb, Main Dishes, Side Dish

When my husband travels I really don’t like making a huge dinner. But, I still have to feed myself and two voracious boys. The problem lies in the dishes. I despise making a great dinner with every pan in the kitchen and then having to clean it up too. The husband and I have a symbiotic kitchen relationship. I cook, he cleans. It’s a match made in heaven. Every now and then I will get a dirty look when he sees the mess I made, but one bite into dinner I am usually forgiven (I seem to get away with a lot when it comes to food).

Back to the topic at hand, an easy clean up, healthy dinner. The boys and I had just come home from their tennis lessons and it was getting late. As you may have seen I made a ton of shredded chicken the other night. I still had a small amount. Then I saw the portobellas. An idea conjured in my tired head, and boom, portobella bbq chicken pizzas were thrown together in a matter of 5 minutes.

The clean up entailed a chefs knife, cutting board and throwing away the foil that covered the baking sheet. Oh, and if you are wondering if my 4 and 6 year old ate them, the answer is no. I like them to eat carbs at dinner. I popped a frozen, organic, multigrain, 3 cheese pizza into the oven, and roasted some broccolini for them and myself.

They devoured their entire pizza and tiny trees, while I inhaled mine. Showers were taken, books read, kisses given and lights out. For them at least. A mommy’s day doesn’t end till she gets to watch her Real Housewives of _________. Wait, I don’t watch that nonsense. I meant, not until I finish reading the latest epic novel pertaining to global warming. Yeah. That’s it.

Makes 1, but can be doubled easily

1 large portobello mushroom, cleaned and stem removed

1 tablespoon of bbq sauce

1/4 cup shredded chicken

a few thinly sliced red onions

1 heaping tablespoon reduced fat mozzarella cheese

1/2 tablespoon chopped cilantro

dash of red pepper flakes (optional as garnish)

Pre-heat the oven to 450 degrees. Spray the bottom of the mushroom cap (the round part) with olive oil (preferably with a misto*, not the chemical laden non-stick sprays). Turn over the mushroom cap so that the bottom side is up. Sprinkle a little sea salt over the mushroom. Spread the bbq sauce on the inside of the cap. Then add the chicken, then the onions, then the cheese. Bake the mushroom till the cheese is melted and starting to brown. Take out of the oven and sprinkle with cilantro. Serve immediately.