Mondays are crazy enough already, you shouldn't have to spend more than 30 minutes on dinner.
portobello lettuce wraps with pineapple chutney
1/2 cup pineapple chutney
1 lb baby portobello mushrooms, sliced
1 tablespoon soy sauce
2 teaspoons minced garlic
2 cups cooked couscous*
8 romaine lettuce leaves
Saute mushrooms in a large skillet, until soft, add the soy sauce and garlic. Meanwhile, cook your couscous according to the instructions. Combine mushrooms and couscous. Spoon mixture onto a lettuce leave and top with chutney.
*Couscous is about the quickest easiest pasta to cook in the world, seriously! Boil the water, add the couscous, take off the heat, let it sit for 5 minutes, and fluff. Done.
This is a great condiment to have on hand, so I make the whole recipe, then use it on anything and everything until it's gone...
1/2 diced yellow onion
1 tablespoon grated ginger
2 jalepeno peppers, seeded and diced (or a small can of diced green chiles)
1/2 tablespoon cumin
1/2 fresh pineapple, diced (or a can of diced pineapple)
1/2 cup finely chopped cilantro
salt to taste
Melt a tablespoon of coconut oil in a large skillet and saute onions until tender. Add ginger, jalepeno pepper, and cumin, and cook for another 4 minutes. Add pineapple and remove the pan from the heat. Stir in the cilantro and salt.
Makes 1 1/2 cups