Here is a chicken recipe that I often make, which goes well with rice and veggies. Also is a great way to spruce up chicken breasts and is great for those who like mushrooms a lot like I do.
Portabella Mushroom Italian Chicken – Serves 4
4 skinless, boneless chicken breasts
1 1/3 cups of sliced baby bella mushrooms
2 Tablespoons of Extra Virgin Olive Oil
1 tsp garlic powder
1 tsp black pepper
1 tsp dried basil
1/2 tsp sea salt
4 Slices of part skim mozzarella cheese
Heat the olive oil in a skillet over low to medium heat. Place chicken in the skillet, and season with garlic powder, basil, sea salt, and black pepper on both sides. Cook 10-15 minutes or until juices run clear, flipping chicken halfway through. Set chicken aside on a plate and cover the plate to keep the chicken warm.
Stir mushrooms into the skillet, and cook until tender, stirring them with a spoon to cook them evenly. Return chicken to skillet and top each piece of chicken with mushrooms and then with a slice of cheese (feel free to cut slice to fit each piece if needed) . Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
Serve with favorite side dishes and enjoy. Here is a picture of the chicken with brown rice and baby spinach.
I have been exploring different ways to enjoy seasonal vegetables and to take advantage of the best produce that fall has to offer. This take on butternut squash and sweet potatoes transformed into noodles with a julienne peeler offers another way to enjoy these as a fall side dish or a light, healthy meal.
Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce – Serves 2 to 4 as a side dish, serves 1 to 2 as a main dish
1 small sweet potato
1/2 butternut squash
1/2 cup of diced onion (about 1 small onion)
1 tablespoon of butter
1/4 teaspoon of sea salt
1/4 teaspoon of black pepper
1/4 teaspoon of thyme
1/4 teaspoon of garlic powder
1/2 tablespoon of extra virgin olive oil
Peel your sweet potato and butternut squash with a peeler.
Julienne the sweet potato and about 1/2 of the butternut squash using a Julienne peeler to make noodles. I recommend using the “neck” part of the squash. There will be approximately 1 1/2 cups of sweet potato and 1 1/2 cups of butternut squash “noodles” by the time you are done peeling your sweet potato and butternut squash.
Dice 1 small onion or until you have 1/2 cup of diced onion.
Heat up a large pan to medium heat and put a tablespoon of butter into the pan.
Add sea salt, black pepper, thyme, garlic powder, and diced onions to the pan once the butter is melted and completely coating the pan.
Saute the onions for 3-5 minutes or until the onions are completely cooked through and translucent.
Add extra virgin oil to the pan and stir the olive in the pan.
Add butternut squash and sweet potato noodles in pan.
Turn up the pan to medium high heat and cook noodles for 4-6 minutes or until noodles are fully cooked, stirring the noodles every minute or so.
Fall has arrived and today where I am it feels like fall! I love the fall’s cool temperatures, Halloween, and the many delicious seasonal foods fall has to offer. One of my favorites is butternut squash. Here is a very simple recipe for a homemade butternut squash soup that pairs well with a salad and some gluten free crackers for a nice, leisurely lunch. Very healthy, yet rich in flavor along with a hint of spice. Here is the recipe:
Butternut Squash Soup – Makes 2 bigger bowls or 4 cup sized bowls
A 12oz box of frozen butternut squash or 2.75 cups of pureed, cooked squash (I used a box of frozen, you can get store brand of this at some supermarkets such as mine and bird’s eye also has this in their veggie line)
1 cup of chicken or vegetable broth (I used chicken broth)
1/3 cup of milk
1/2 tablespoon of butter
1/2 teaspoon of black pepper (use 1/4 tsp if you want your soup to be less spicy.)
1/4 teaspoon of ground powdered ginger
1/4 teaspoon of onion powder
1/8 teaspoon of garlic powder
Fresh Basil leaves to garnish soup (optional)
1. Defrost frozen squash or prep fresh, cooked squash to become puree.
2. Add pureed squash along with broth and milk into a medium sized saucepan.
3. Mix liquids and add black pepper, ground ginger, onion powder, and garlic powder.
4. Mix everything together and cook soup on a medium-high heat until the soup starts to boil.
5. Add butter and simmer soup on low heat for 10 minutes, stirring soup every 1-2 minutes.
6. Take soup off the stove, let the soup cool for a few minutes, and then serve in bowls or soup cups. Here is my lame attempt at doing a fancy food picture using a fresh basil leaf in the middle of the bowl:
Here is a different sort of vegetable dish for when you are tired of the same old buttered and steamed vegetables. Personally, I am also experimenting and exploring new combinations and recipes. I often cook on the fly and The use of dill along with garlic and onion in this dish along with an uncommon vegetable comination makes eating your vegetables more interesting and not a chore. While personally I eat and like almost every vegetable, I know some people that are not the same way. This may be a dish for you to try. Here is the recipe:
Garlic-Dill Vegetable Medley – Serves 2 to 4 people
1 Cup of shredded carrots (You can buy them shredded or shred peeled ones with a cheese grater or food processor using a shredder attachment)
1 Cup of sliced baby portabella mushrooms
2 Cups of baby spinach leaves
1 tablespoon of Butter
1/8 teaspoon of garlic powder
1/8 teaspoon of onion powder
1/8 teaspoon of dill (I used dried dill from the spices section)
1/8 teaspoon of black pepper
1/8 teaspoon of sea salt
1. Turn a medium sized non-stick pan on medium heat and add butter along with garlic, onion, dill, pepper, and salt to the pan. Stir spices into the butter, so that they are equally distributed into the butter.
2. Add carrots and cook for 5-7 minutes, stirring them occasionally.
3. Add mushrooms and continue cooking carrots and mushrooms for 2-4 minutes, stir vegetables every minute or so.
4. Turn pan off and add baby spinach, continue to stir for 1-2 minutes. The heat from the pan and vegetables will wilt the spinach.
5. Put vegetables into a bowl and serve. I served these vegetables with brown rice and lemon pepper chicken. Also would work well mixed with rice or quinoa. You can also serve this with roasted or baked potatoes and roast beef or steak. Enjoy and please provide me with feedback!