Quick Dinner: Chard, Mushroom Pizza, and Sweet Potato

I brainstormed this in all of the 1 minute it took for my fridge to start frantically beeping at me for holding the door open too long as I gazed inside.  I had just gotten home at the end of a long work day, anIMG_1481d I needed something quick and without thinking.

The salad.  As easy as taking half a bunch of chard and chopping it, stems and all.  You could also food-process it.  Use the stems to add texture and color – mine was rainbow chard with an attractive combo of red, yellow, and white stems.  Then, just add a few squeezes of Dijon (I used German) mustard and mix up.  Done.

Portobello “pizza”.  All I did was put some pizza sauce on a couple of Portobello caps, put them in a nonstick baking dish, and pop them into the toaster oven at 350 F for 10-15 minutes.  Make sure to lightly oil the bottom and periodically check on them to de-stick them.  When they are done, they will shrink, become easy to bite into, and start to smell “mushroomy”.

Sweet potatoes.  I just cut them into 1” chunks and steamed them for 15-20 minutes.  I ate them as-is.

You can start the pizza and potatoes cooking while you prepare your salad.  Then, by the time you are done eating your salad, your next course will be ready.  Voila!

I can assure you that this tasted better than it looks.  And what do you expect from practically no thought and little effort?  Leave your thoughts below.

Hi! I’M ADRIA DECORTE, M.S., Message Clarity Coach, Copywriter, and TEDx Speaker. I get lit up hosting the Unforgettable Podcast and leading Messenger Masterminds where I help women leaders tap into the message that moves them then clearly & courageously share it so they can call in their people and their next level of impact. On a personal note, I'm also a vanlifer who vlogs my adventures over at "The Dobervan" on YouTube!

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