chicken with mushroom-wine sauce

This could be the easiest, tastiest weeknight meal ever. Use pre-sliced, pre-cleaned mushrooms and you'll find that the most difficult part is opening the bottle of wine. Whew, I'm exhausted just thinking about it. Pair it with steamed veggies or a salad and you've got a powerhouse lean, easy meal. Enjoy.

Chicken with Mushroom-Wine Sauce

• 2 skinless, boneless chicken breasts, butterflied into 4 thin pieces
• 2 teaspoons canola oil 
• 1/4 cup chopped shallots  or onions
• 8-ounces mushrooms, sliced
• 2 minced garlic cloves 
• 1/2 cup dry white wine (or extra chicken broth)
• 1 1/2 teaspoons all-purpose flour 
• 3/4 cup fat-free, lower-sodium chicken broth
• 1 tablespoons butter
• 1 teaspoon minced fresh thyme
• Salt and pepper

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with salt and pepper, to taste. Add chicken halves to pan; cook until lightly seared (as shown) and just done. Transfer chicken to a serving platter; tent with foil and keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.

Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook two minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Not what you're looking for? Try these other chicken ideas:

• Maple-Mustard Glazed Chicken
• Seared Chicken with Tomato-Balsamic Reduction
• Garlic-Ginger Marinated Chicken Thighs
• Better-For-You Grilled Wings

pasta primavera with chicken sausage

Some of the best meals come from cleaning out my refrigerator. After a long day out on the boat with family, I wanted something quick and filling that would amp up our veggie intake. I loosley followed a recipe I found a while ago, but added a few twists to up the flavor, such as sauteing the veggies in the same pan the lean chicken sausage was cooked in. Use whatever veggies you have one hand and mix it up when you want something fresh. You won't be disappointed!

Pasta Primavera with Chicken Sausage

• 8-12 oz. corkscrew or penne pasta, whole grain if possible
• 1/2 lb. broccoli florets or snow peas (or a combination)
• 3 fresh, lean chicken or turkey sausage links (bratwurst size)
• Baby portobello mushrooms (about 10), sliced in half or thirds
• 1/2 small yellow onion, sliced
• 1/2 bell pepper, thinly sliced
• 3-4 garlic cloves, chopped
• 1 pint cherry tomatoes, halved
• 1/4-1/2 tsp. crushed red pepper
• 1/2 c chopped basil
• 1/2 c grated Parmesan cheese
• 4 oz. herby goat cheese, crumbled
• Salt and pepper

1. Bring a large pot full of salted water to a boil. Add pasta and cook until almost soft. During the last two minutes of cooking, add the broccoli and/or snow peas. Drain and set aside, reserving 1/4 c of cooking liquid.
2. Meanwhile, in another large pot, grill the sausage links in a little olive oil until dark brown and cooked through. Remove from pan and cover in foil. To the pot, add the mushrooms and a little more olive oil. Saute about 4-5 minutes, scraping up any bits on the bottom of the pan. Add onions and peppers. Saute 4-5 minutes, until just soft. Add the garlic and saute another minute or two.
3. While the onions and peppers cook, slice the sausages into rounds. Add sausage rounds, tomatoes, red pepper, noodles, broccoli and reserved water to the vegetables and stir gently together. Add goat cheese and most of the Parmesan and basil. Taste and season with salt and pepper as needed. Top with remaining basil and Parmesan and serve.

Note: This recipe is super flexible and will take nearly any type of veggie replacement. Try adding asparagus, spinach, shredded carrot, squash or whatever else you have hanging out in the fridge. Tender veggies should be added to the pot with the tomatoes; firmer, tougher ones should be added with the onions.

chicken fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette

Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

Ingredients

• Chicken breast(s) (1/2 to 1 chicken breast per salad)
• Homemade fajita seasoning
• Sliced, fresh mushrooms (1-2 baby portabellos per salad)
• Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
• Crunchy lettuce, such as Romaine, washed, dried and torn
• Tomatoes, chopped
• Black beans, drained and rinsed
• Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
• Mexican cheese (I only had colby jack, which I cubed, as shown)
• Salsa
• Other toppings, such as jalepenos, cilantro, sour cream and lime
• Salt/pepper

1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.

Scallion Vinaigrette 

Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard (okay to go a little over!)
• 1 teaspoon honey
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced scallion, green and pale green part

1. Stir the vinegar through the salt and peppper together in a shallow bowl.
2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.

stuffed sweet potatoes with spinach and bacon

Yeah. I said it: sweet potatoes and bacon. They've officially entered each other's worlds. Yeah. This recipe manages to blend sweet and savory all in one healthy side dish. And for those who love nutmeg, it really adds a lot to this dish. I am not a huge fan of it when it is overdone, but this is the perfect amount to add an earthy, "something-in-the-background" flavor. This would be awesome with a steak or pork.

Stuffed Sweet Potatoes with Spinach and Bacon
Ingredients

• 4 sweet potatoes (about 8 ounces each)
• 4 thick slices of natural bacon or 2 ounces sliced pancetta (about 8 thin slices)
• Handful of spinach or 1 bunch broccoli rabe, tough stems trimmed, roughly chopped
• 8 ounces mushrooms, stemmed and sliced
• 2 cloves garlic, thinly sliced  
• 1/8 teaspoon red pepper flakes  
• 1/2 cup part-skim ricotta cheese  
• 2 tablespoon finely grated Parmesan cheese
• Freshly grated nutmeg
• Salt and pepper
  
  

1. Wash, dry, prick the sweet potatoes with a fork and bake the sweet potatoes for 45 minutes to an hour, or until soft. Meanwhile, cook the bacon in a large skillet over medium heat, turning once, until crisp, about four minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the spinach and 1/4 teaspoon salt and pepper to the skillet and cook, stirring occasionally, about three minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about three more minutes.
2. Mix the ricotta, Parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with 1/8 of the ricotta mixture, then top evenly with the spinach mixture and the remaining ricotta mixture. Chop the bacon and sprinkle evenly on top.

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chicken fajitas with avocado

If you're looking for an easy weeknight meal that packs in lots of veggies and flavor, this is it. Just make the fajita seasoning and rub it on the chicken in advance (I did it the morning of, but overnight would be even better) and let it mellow in the fridge.

Fajita Seasoning

Approximately two tablespoons equals one store-bought seasoning packet. Use this amount for one pound of chicken. Try this healthy salad recipe with the leftover seasoning!

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 crushed chicken bouillon cube
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cumin

 Stir together the above ingredients. To make a marinade, mix with 1/4 to 1/3 c of oil and add to a bag or shallow dish with the meats or vegetables.

 

Prepare your ingredients:

• One small onion, chopped
• One bell pepper, chopped
• 4-6 oz. mushrooms, cleaned and sliced
• Two garlic cloves, diced
• Two chicken breasts, sliced into strips
• Salt and pepper
• Fajita-sized tortillas (whole-wheat, if possible)
• Avocado, sliced
• Shredded cheese
• Sour cream
• Hot sauce, if desired

1. Mix seasoning with desired about of oil and combine with chicken. Refrigerate until ready to use.
2. Heat a pan to medium heat and add the chicken and marinade. Stir fry until just cooked and remove from pan to a paper-towel lined plate. If the pan has excessive oil in it, wipe it with a paper towel, leaving a little behind. Add the veggies to the same pan, season with salt and pepper to taste, and saute until soft. Add the chicken back to the pan.
3. Serve desired amount in tortillas with cheese, sour cream and avocado. Top with hot sauce, if desired.

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chicken and brown rice with mushrooms

This was super yummy and healthy. And it made some coworkers jealous of my leftovers for lunch. :) Make this when you have some leftover chicken and aren't sure what to do with it but want a healthy, easy meal.

I should note that I made the mistake of using regular brown rice instead of basmati brown rice. The rice took a little longer to cook and threw me off my game a little. Be sure to try it with the correct type of rice! From what I've read, the basmati rice has a more robust flavor anyways. Can't wait to try it again with basmati.

Chicken and Rice with Mushrooms

Ingredients

• 2 cups chicken broth (homemade!)
• Olive oil
• 1 pound white meat chicken, cooked and chopped into 1-inch pieces
• 1 teaspoon sweet paprika
• Salt and pepper, to taste
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 cup chopped onion
• 2-3 garlic cloves, minced
• 8 ounces sliced mushrooms
• 3/4 cup uncooked brown basmati rice
• 2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh thyme (or 1/2 tbsp dried)

1. Start by bringing chicken broth to a simmer in a small sauce pan. In a larger pot, heat the olive oil over medium heat and add the onion, garlic and mushrooms. Sprinkle with paprika, salt and pepper.
2. When the vegetables are soft and translucent, add the simmering chicken broth and rice. Increase heat and bring to a boil. Turn the heat to low and top with a lid. Simmer for 35 minutes.
3. When the rice is almost tender, add the chicken, peas and thyme. Cover and cook 10 more minutes or until rice is soft. Taste and season with salt and pepper, if needed.

bacon-stuffed portobello mushrooms

Bacon for the win. Again.

This time in an almost-vegetarian dish. (Vegetarians eat bacon, right? They should.) Our produce box this week provided two beautiful portobello mushroom caps, onions, green peppers and garlic. They provided the inspiration (bacon added the ka-pow!) and an easy, and relatively healthy, weeknight meal was born. Especially when served with a green side dish and a small roll for dipping into herby olive oil. Yummmm.

Though the meal does have natural bacon in it, the two-person recipe only calls for two to three slices, which is less than most people would consider a serving size. Three slices average less than 10 g of fat, less than a quarter of which is saturated, and lots of protein. (Just watch the salt and buy low sodium when possible.) And portobello mushrooms are incredibly low in calories, yet high in nutrition, and are very filling - thanks to their high fiber and density. They are packed with B-12 (think energy), potassium (relieves muscle cramping and high blood pressure), copper (helps red blood cells deliver oxygen) and Vitamin D (helps to absorb calcium). Bingo.

Here's how to do it.

Bacon-Stuffed Portobello Mushrooms
Ingredients

• 2 large portobello mushrooms, destemmed and gently wiped with a paper towel
• Olive oil
• 2 large or 3 small center-cut, natural bacon slices, cut into pieces
• 1/4 c each onion and bell pepper, diced 
• 2 cloves garlic, minced
• 1/4 c whole-wheat breadcrumbs
• 1/4 c Parmesan, plus more for garnish
• 1/8 c fresh herbs, like rosemary or parsley
• 1/2 tsp seasoning salt
• 1 egg, lightly beaten 
• Salt, pepper

Start by sauteing bacon in pan. When halfway cooked, add the onion and bell pepper. Salt and pepper lightly. When onion appears translucent, add the garlic. Stir for 30 seconds and remove from heat.

Next, add the bacon mixture to a food processor with the breadcrumbs, herbs, Parmesan, season salt and a swirl of olive oil. Pulse until finely chopped and the ingredients are combined. Remove from processor and place in a bowl with the beaten egg. Stir to combine. 

Gently rub the portobellos with a little olive oil and place in an oven-proof dish. (I prefer pretty ones, like my new orange one shown above.) 

Divide the bacon mixture evenly on top of the portobellos and grate a little Parmesan on top. Bake at 400 degrees for 15 minutes. Serve hot!

Ready for a bacon tip? Buy a good quality, natural bacon with no nitrates, hormones or antibiotics and freeze the slices together in sets of 2-4 pieces. This eliminates waste (therefore saving money) and provides you with pre-portioned amounts for recipes and splurge Sunday-morning breakfasts!

turkey burgers with avocado and manchego

I normally prefer a medium-rare beef burger piled high with sauteed mushroom and onions, but not today. A lighter option, this lean turkey burger is filled with moisture-giving, fiber-packed mushrooms and onions, and then punched up with chopped sage and garlic, avocado and manchego cheese. Yes, please. You won't even notice that's it's on a toasty, crunchy whole-wheat English muffin instead of a bun. Talk about portion control.

Turkey Burgers with Avocado and Manchego

• 1 large portobello mushroom cap
• 1 tablespoon coarsely chopped shallot or onion
• 3 tablespoons chopped fresh sage
• 1 1/4 pounds lean ground turkey
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 8 thin slices manchego or white cheddar cheese
• 4 whole-wheat English muffins, split
• Dijon mustard, mayonnaise and sliced avocado, for topping

Instructions

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into four balls, then lightly press into four-inch-wide, one-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, four to five minutes. Give the patties a quarter turn and cook until marked again, four to five more minutes. Flip the patties and grill until cooked through, six to seven more minutes; top each with two slices cheese during the last three minutes of cooking and cover with a disposable aluminum pan to melt.
Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Like this? Try these:

• Beef & mushroom sloppy joes
• Not your mama's meatloaf

beef & mushroom sloppy joes

Yes, I'm a sloppy joe "packet" girl. I grew up eating it and it was an inexpensive college meal; I can't help it. Unfortunately, I like it - in all its cheap, salty glory - even if I do doctor the packaged recipe up with onions, garlic and sometimes green peppers and mushrooms.

But because I know there are actually good sloppy joe recipes out there, I've been on the hunt for a fresher, healthier recipe. One that hides a little more veg in it. For a long time. (Ask the hubs - I think he's on the edge of hating one of my favorite meals.) Now, on about my fourth sloppy joe recipe, I think I've found it. (And if I find one better, I promise to delete this post and replace it with the better one.) And even this one is doctored up.

Serve it with a bold cheddar and an extra dash of hot sauce. And a dark beer. But don't forget the veggies. After all, it is a lot of meat. But, it's sloppy joe night ... and that's to be expected.

Beef & Mushroom Sloppy Joes

Modified from Cooking Light

• 1 tablespoon olive oil
• 1 lb. ground sirloin
• 16-ounces cremini or portabella mushrooms
• 1 medium onion, chopped 
• 3 garlic cloves, minced
• 6 oz. tomato paste
• 1 tablespoon minced fresh oregano (home grown!)
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 4 slices sharp cheddar
• 4 (2-ounce) whole-wheat rolls or hamburger buns, toasted

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for four minutes or until browned, stirring to crumble. Remove onto a paper towel-lined plate and add a little more olive oil to the pan.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Once the beef has been removed, add mushrooms, onion, and garlic to pan; cook for three to four minutes or until onion is tender. [Salt and] pepper the mixture. Add tomato paste and next five ingredients (through salt) to pan; cook five minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about one cup beef mixture on bottom half of each bun; top with top halves of buns.

Oh, and in case you're wondering what the side dish is, it's a simple throw-together of steamed carrots tossed with a little olive oil and a good Italian seasoning. That's all. Simple, healthy, delicious.

easy, healthy side dishes

Running out of ideas for new side dishes? Check out these recipes and tweak them to your taste. Easy, healthy and delicious, these will freshen up any weeknight dinner.

Italian-style Vegetables

This is an easy use-up-what-you-have-in-the-fridge type of side dish. Swap out any of the veggies for what you have, but these are especially tasty together.

Ingredients

• Zucchini, halved lenthwise and then sliced crosswise
• Onion, sliced into 1-inch long strips
• Mushrooms, quartered
• Italian dressing (homemade is better)
• Salt and pepper

1. Toss the zucchini, onion and mushrooms together in a pan with a swirl of prepared Italian dressing so that all of the pieces are evenly coated. Turn the heat up to medium and saute until they are starting to brown and the zucchini and onion are soft.
2. Season with salt and pepper to taste and serve.

Garlic and Sun-dried Tomato Corn Muffins (shown above)

• 1 package corn-muffin mix, such as Jiffy
• 1 cup frozen whole kernel corn, thawed
• 1-2 garlic cloves, minced
• 1/3 cup diced sun-dried tomatoes, chopped
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1 large egg
• Cornmeal

1. Preheat the oven to 375 degrees. Line muffin tin with nine papers. 
2. In a large bowl combine the muffin mix, corn, garlic and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
3. Spoon the mix into the muffin tins, filling up the cups about halfway. Dust with a sprinkle of cornmeal. Bake until golden brown on top, about 15 minutes.

Pan-grilled Corn

The next time you sear chicken in a pan, consider this yummy and flavorful corn side dish. When the chicken is done cooking, wrap it in foil and start the corn. The flavors can be easily modified to suit any style dish.

Ingredients

• 4 c corn
• 1 fresh chile, like serrano or jalapeno, diced (and seeded if you can't take the heat)
• 1 tbsp chopped garlic
• 1-2 tbsp water
• 2 tbsp white wine vinegar or the juice of one lime
• 1/2 c chopped cilantro (or basil)
•  Salt/pepper

1. Add a little oil to the pan with the bits from the chicken still in it; set it over medium-high heat.  When the oil is hot, add the corn, chile and garlic; let it cook for a minute. As the corn browns, begin to turn it with a spatula. Do this until all the corn is browned on at least one side.
2. Remove from heat and add salt and pepper, the water and stir in the vinegar or lime juice and the herbs. Serve immediately with the chicken.

Roasted Red Potatoes

There is nothing more satisying that a pile of crispy-on-the-edges and soft-in-the-middle red potatoes. Great for summery dinners and even better in the winter. Mix it up with whatever fresh herb you have, but I like rosemary and garlic – and dipping the quartered potatoes in ketchup when they're done.

Ingredients

• Red potatoes – about 4 small to medium ones per person, quartered
• 1 clove garlic per person
• Handful of rosemary, coarsely chopped
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. In a shallow baking pan, toss the quartered potatoes with olive oil, garlic and rosemary. Season very generously with salt and pepper. (If you like it spicy, add a little cayenne pepper).
2. Roast for ~45 minutes, until the edges are crispy and browned. Stir once or twice during the cooking process and adjust the salt and pepper before serving.

Roasted Asparagus
Ingredients

• Asparagus, woody stems removed
• Fresh-shaved parmesan
• Salt/pepper
• Olive oil

1. Preheat oven to 400 degrees. Drizzle asparagus with olive oil in a jelly-roll pan. Season with salt and pepper.
2. Roast for 18 minutes. Remove from oven, stir around, and top with Parmesan. Roast for two more minutes. Taste, season if needed and serve.

Still need more ideas? Check out these ideas:

• cumin-roasted carrots 
• sauteed snow peas with red onion
• cheesy garlic smashed potatoes
• creamy polenta
• roasted roma tomatoes

inviting warm weather with simple summer kebobs

The weather has been fantastic. It demands flip flops and shorts, and long runs outside. And grilling outdoors in the evenings with a frosty cold beer or a good glass of wine.

Last night was such a night. I had a ton of veggies to use up and was craving them grilled – something I haven't had since the end of last summer. (Especially mushrooms. I love grilled, marinated mushrooms.)

In a half a shake of a lamb's tail we had cut chicken breasts into chunks and got them marinating in teriyaki. While the chicken was drinking in the flavor, we chopped onions, white mushrooms and green peppers into bite-sized pieces, and added cherry tomatoes to the pile. Then we strung skewers with the chicken and veggies and threw the on the grill.

Because I got home kind of late from the gym, we didn't have time to marinate the veggies like I usually do. So we improvised and whipped up some Italian dressing to brush the veggies with on the grill. Turned out to be quite tasty in a pinch. And extra delicious paired with fresh yellow rice.

While there's really no recipe for this, I can tell you that you should make it to woo summer into coming. If you don't like onions and peppers, use zucchini and squash. Don't like chicken? Use pork or beef. The possibilities are endless. Enjoy.