Portobello Eggs Inferno with Mezzetta Pasta Sauces #FallForFlavor

Eggs for dinner, I’m all about that! Nothing worse than coming home from a busy day of work, training and kid stuff being hungrier than a linebacker and have nothing planned, thawed or leftover.  But, with a jar of pasta sauce in the pantry (loving of Mezzetta® Napa Valley Homemade pasta sauce) and some eggs in the fridge, I’ve found I can win dinner and be the champion of chow every night!

Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!I came up with this really delicious, nutritious and filling meal that I can make in about 15 to 20 minutes – Portobello Eggs Inferno. The recipe is single serving, but it can easily be tweaked to feed a larger crowd. With three teenagers and a husband who often works late, I usually know until the last minute how many will be sitting around the table each night, so I love flexible, expandable recipes like this!

Portobello Eggs Inferno Ingredients

Since I have a taste for spicy things, I used the “Spicy Marinara” flavor from the line of Mezzetta Pasta Sauces – and it’s pretty spicy (in a good way)! Some people call recipes that poach or bake eggs in spicy tomato sauce “Eggs in Hell” or “Eggs in Purgatory,” but I call the outcome pure heaven!  Instead of just cracking eggs into the sauce, I decided to bake the two little guys right on top of a meaty Portobello mushroom boat floating in a sea of spicy awesome sauce!  If you eat bread, the warmed, oozy sauce is perfectly sopped up with the crusty ends of a loaf – or I let mine meander over to my side of salad as a hot dressing.

Portobello Eggs Inferno with Mezzetta Spicy Marinara

I’m lucky my kids like most spicy foods too! They use the pasta sauce to make traditional spaghetti and meatballs (okay, the meatballs are store-prepared, but they can make the rest themselves)!  If your young ones don’t like spicy, don’t fret – Mezzetta Napa Valley Homemade pasta sauce has six flavors – Spicy Marinara (what I’m showing), Marinara, Tomato & Sweet Basil, Roasted Garlic & Caramelized Onions, Parmesan, Asiago & Romano and  Wild Mushroom.

Spaghetti and Meatballs with Mezzetta Spicy Marinara

Mezzetta Perfect Pasta Night GiveawaySo, are you getting hungry for these Napa Valley Homemade sauces?! You can find them on the pasta aisle at most grocery stores – in the meantime, enter for your chance to win a Perfect Pasta Night, the awesome grand prize includes all six Mezzetta® Napa Valley Homemade™ Pasta Sauce flavors and lots of other goodies – including a $500 grocery gift card! There are also 10 runner up prizes that include the entire sauce collection with recipes cards. Enter now!


What is your favorite quick dish using pasta sauce? Which of these flavors would you try first? Please share in the comments below – XOXO, Jennifer


Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner!
Portobello Eggs Inferno
Print Recipe
Speed into dinner and #FallForFlavor with this easy baked egg dish that is a quick fix with pasta sauce for breakfast, lunch or dinner.
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
15 minutes
Servings: serving
  1. In small 6-inch skillet (that is oven proof), heat olive oil and saute spinach over medium-high for 2 to 3 mintues.
  2. Heat oven to 400 degrees.
  3. Add marinara sauce to skillet and stir to combine with spinach.
  4. Wash mushroom cap and remove stem. Place gill side up in middle of pasta sauce -- cut off rounded bottom if needed to keep it sitting flat.
  5. Crack eggs in middle of mushroom leaving yolks intact. Sprinkle with Parmesan cheese, salt and pepper.
  6. Bake at 400 F degrees for approximately 15 minutes, more or less depending on preferences of yolk consistency.
Recipe Notes

To make for 4 people, use a 10 - 12" skillet and multiply all ingredients by 4 inches.

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Fast Chicken Spinach Parm Panini & 8 Back Stretches for Flexibility

Quick Chicken Parm Sandwich

I would say this recipe is a grilled cheese sandwich for grownups, except the kids love to have ‘em for a super-speedy weeknight meal too!  For added convenience, I’ve used a pre-breaded chicken tender from the freezer section at the market, but you can do this step the old-fashioned way if you have an extra hour –  and, if you such a surplus of time, can you please come over? I have a list of chores to share with you!

Making panini for the family is always a crowd pleaser — everyone can customize a sandwich to suit their tastes. No cheese, no problem. Extra sauce, add it on! One thing I do insist on though is the kids make their panini sandwiches with whole grain bread. I was shocked to find out that a mere 3 percent of children and teens and about 8 percent of adults are eating at least the recommended three servings per day. Whole grains provide an abundance of vitamins and fiber and have been linked to a reduced incidence of heart disease, diabetes and other health concerns. Even though I’m not a huge grain eater, I always make sure that I’m getting biggest benefit for my body when I do – and that’s by eating whole grains over white “enriched” grains.


I created this panini recipe for Litehouse Foods and you can check it out on their blog. It uses their Opadipity Greek Yogurt Spinach Parmesan Dip, a protein-packed, lower-calorie dip that works great in recipes and is just plain yummy to dip vegetables into.

vegetarian wrapsIf you’re looking for a packable lunch or quick dinner idea, my recipe for Roasted Veggie Wrap rolls up the power of plants into a delicious, nutritious meal.


If you roast a big batch of veggies, you can enjoy this recipe for lunch and then keep the leftovers in the fridge for a last-minute supper later in the week.





bridge yoga thefitfork

Enjoying some improvements with back flexibility!

Even though I’ve been super rushed, I’ve been making time in the morning to work on the flexibility in my back. As a kid, I used to be very bendy, but fast-forward several decades and several kids, the range of motion in my back had left and gone elsewhere – but, I’m happy to say that with some consistency in stretching (only a couple minutes per day), I’m getting my bendable back back!  Check out these 8 Back Stretches for Flexibility:

how to get a more flexible back with stretching

  1. Child’s Pose: Sitting back on heels, roll torso forward bringing forehead to floor and lowering chest to knees as much as possible. Keep arms extended forward.
  2. Cat-Camel Stretch: On hands and knees, alternate between slowly arching and rounding back.
  3. Upward Facing Pose: On back, pull knees up to chest, grab with arms. Rock slowly back and forth.
  4. Bridge: Lie on back with knees bent, feet hip-distance apart and flat on floor. Inhaling, press into feet, lifting hips toward ceiling. Hold as long as possible.
  5. Torso Twist: Sitting with one leg extended forward, the other bent up toward the chest. Turn torso toward bent knee, grasping to gently stretch back. Repeat on other side.
  6. Downward Facing Dog: With hands and knees on ground, press backward raising knees and lifting tailbone to ceiling. Keep weight on shoulders and then gently push heels toward floor to stretch hamstrings.
  7. Seal Pose: Laying on stomach with legs together, elevate head and upper torso using arms, keeping forearms off the floor and stretching spine.
  8. Scorpion Pose: From knees, rest forearms on ground shoulder-width apart. Kick up into a forearm stand, achieving balance and slowly bend at the knees, arching back and lifting head to look forward.

What do you like to throw together busy-night dinners? Do you have back tightness — what do you do to stay flexible?


So Zesty! Lemon Citrus Spaghetti and Shrimp Recipe

jennifer fisher - thefitfork.com - lemon citrus spaghetti shrimpLemons make me happy. First, they are yellow, which just happens to be my favorite color. They add a little pleasing pucker to drinks and desserts. Lemons are loaded with vitamin C and potassium, and the scent of lemon really lifts my mood.  So, when life hands me lemons, I feel utterly elated. Tonight I used a windfall of this wonderful fruit to create a Lemon Citrus Spaghetti and Shrimp!

Lemon Citrus Spaghetti with Shrimp Recipe

  • 3/4 lb large shrimp, peeled but with tails intact
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 ounces whole wheat spaghetti
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 4 clementines, peeled and sectioned
  • 1 lemon, sliced thinly
  • 1 lemon (zested and juiced)
  • 1 tablespoon fresh chopped parsley
  • Sea salt, to taste


Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with olive oil, salt, and pepper.  Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the pasta, and cook al dente, about 8 minutes. Drain and set aside.

Slice one lemon very thinly. Zest the other lemon, gathering about 1 tablespoon. Squeeze the juice from the zested lemon. Peel and section clementines.

citrus lemons clementines

Melt butter in large skillet over medium heat. Add garlic, stirring for 1 minute or until fragrant. Add wine, clementine sections, zest from 1 lemon (about 1 tablespoon), juice from 1 lemon, and lemon slices. Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.

While still hot, add shrimp and pasta to the skillet and toss.  Season with sea salt to taste and garnish with chopped fresh parsley.

Serves 2.

lemon citrus spaghetti with shrimp nutrition