Mini Mushroom and Sausage Quiches

I see so much potential with these - you could swap the meat, cheese, and veggies for just about anything!

Mini Mushroom and Sausage Quiches

Courtesy of Eating Well

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Position rack in center of oven; preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Yield: 12 servings

Notes:
A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

Make Ahead Tip
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutritional Information:

Calories: 115 kcal
Carbohydrates: 2 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 10 g
Sugars: 1 g

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Ponzu-Glazed Flank Steak

Quick-cooking rice with green onions is an ideal side to soak up the pan sauce. For some color on the plate, sauté bell pepper slices and drizzle with sesame oil. (I also think you could do this same method with chicken, fish, or pork... just adjust the cooking times for doneness)

Ponzu-Glazed Flank Steak

Courtesy of Cooking Light

Yield: 4 servings (serving size: 3 ounces steak and 1 tablespoon pan juices)

2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 (1-pound) flank steak, trimmed

Preheat broiler.

Combine first 5 ingredients in a small saucepan over medium-high heat; bring to a boil. Cook 3 minutes, and remove from heat.

Place steak on a foil-lined broiler pan. Brush half of soy mixture over steak; broil 5 minutes or until browned.

Turn steak over; brush with remaining soy mixture. Broil for 5 minutes or until browned.

Remove from oven; wrap foil around steak. Let stand 5 minutes before slicing. Serve steak with pan juices.

Nutritional Information
Calories: 188 (30% from fat)
Fat: 6.2g (sat 2.3g,mono 2.2g,poly 0.2g)
Protein: 25.1g
Carbohydrate: 7.1g
Fiber: 0.3g
Cholesterol: 37mg
Iron: 2.1mg
Sodium: 330mg
Calcium: 31mg

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Lemon Cookies

Lemon Cookies
Courtesy of: my sister Cathi, via Rachel Ray
Yield: 36 cookies

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Oven Temperature: 350°F

1 stick unsalted butter, softened
1-1/4 cup sugar (could sub in Splenda here)
2 lemons zested, freshly grated
1 Tbsp lemon juice
1 lg egg
1-1/2 cup flour (my sister used white wheat flour)
1/4 tsp baking soda
1/4 tsp salt

Line cookie sheets with parchment paper.

Using a mixer, combine butter, 1 cup sugar, lemon zest, and juice until fluffy. Mix in the egg. Add the flour, soda, and salt; mix well.

Place 1/4 cup sugar in a small bowl. Roll heaping teaspoon of dough into balls, then roll into sugar. Place on cookie sheet a few inches apart. Bake until golden brown (about 15 minutes)

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Miso Chicken with Brown Rice

Miso Chicken with Brown Rice

Courtesy of: Cooking Light

Yield: 4 servings (serving size: 1 1/2 cups)

2 tablespoons miso (soybean paste)
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
5 large egg whites, lightly beaten
1 cup finely chopped onion
1 cup thinly sliced carrot
1 tablespoon fish sauce
2 1/2 cups cooked brown rice
1 cup diced shiitake mushroom caps (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon low-sodium soy sauce
1 1/2 cups chopped spinach

Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done.

Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil.

Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.

Nutritional Information
Calories: 344 (9% from fat)
Fat: 3.5g (sat 0.7g,mono 0.8g,poly 0.9g)
Protein: 36.9g
Carbohydrate: 40.5g
Fiber: 5.6g
Cholesterol: 66mg
Iron: 3.3mg
Sodium: 998mg
Calcium: 83mg

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Grilled Teriyaki Shrimp Kebabs

You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.

Grilled Teriyaki Shrimp Kebabs
Courtesy of: Cooking Light
Yield 4 servings (serving size: 2 kebabs)

Sauce:
1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted

Kebabs:
48 large peeled and deveined shrimp (about 1 1/2 pounds)
32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
1 medium red onion, cut into 8 wedges
Cooking spray

Prepare grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Nutritional Information
Calories: 254 (14% from fat)
Fat: 4g (sat 0.7g,mono 0.8g,poly 1.6g)
Protein: 35.6g
Carbohydrate: 17.6g
Fiber: 1.9g
Cholesterol: 259mg
Iron: 4.6mg
Sodium: 514mg
Calcium: 110mgPin It Now!

Chicken Marsala

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

Chicken Marsala
Courtesy of: Cooking Light
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)

4 tablespoons butter, divided
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons finely chopped shallots
1 tablespoon minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
3/4 cup fat-free, less-sodium chicken broth
1/2 cup dry Marsala wine
1/2 cup frozen green peas
2 tablespoons half-and-half
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned.

Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts.

Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Nutritional Information
Calories: 585 (24% from fat)
Fat: 15.3g (sat 8.4g,mono 4.1g,poly 1g)
Protein: 51.4g
Carbohydrate: 55g
Fiber: 3.7g
Cholesterol: 133mg
Iron: 4.4mg
Sodium: 469mg
Calcium: 57mgPin It Now!

Chicken Cobb Salad

Bacon, blue cheese, avocado, and chicken are all ingredients in the classic Cobb salad. Serve with a chilled summer soup or sandwich for a light and refreshing meal.

Chicken Cobb Salad
Courtesy of: Cooking Light
Yield: 4 servings


Cooking spray
1 1/2 pounds skinless, boneless chicken breast cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups mixed greens
1 cup cherry tomatoes, halved
1/3 cup diced peeled avocado
2 tablespoons sliced green onions
1/3 cup fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 bacon slice, cooked and crumbled

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.

Nutritional Information
Calories: 263 (27% from fat)
Fat: 8g (sat 2.4g,mono 3.2g,poly 1.4g)
Protein: 37.9g
Carbohydrate: 8.9g
Fiber: 3.7g
Cholesterol: 99mg
Iron: 2.6mg
Sodium: 606mg
Calcium: 89mgPin It Now!

Chicken-Peanut Chow Mein

Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.

Chicken-Peanut Chow Mein
Courtesy of: Cooking Light
Yield: 4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)

1 cup precut matchstick-cut carrot
1 cup snow peas, trimmed
2 (6-ounce) packages chow mein noodles
1 tablespoon dark sesame oil, divided
1/2 pound skinless, boneless chicken breast
3 tablespoons low-sodium soy sauce, divided
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/4 teaspoon crushed red pepper
1 cup presliced mushrooms
2 teaspoons bottled fresh ground ginger (such as Spice World)
1 cup (1-inch) sliced green onions
2 tablespoons dry-roasted peanuts, coarsely chopped

Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.

Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

Nutritional Information
Calories: 471 (17% from fat)
Fat: 8.7g (sat 1.4g,mono 3g,poly 2.6g)
Protein: 27.8g
Carbohydrate: 72.6g
Fiber: 2.7g
Cholesterol: 33mg
Iron: 2.2mg
Sodium: 807mg
Calcium: 43mgPin It Now!

Chicken Cacciatore

Chicken Cacciatore
Courtesy of: Real Simple

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 (3 1/2- to 4-pound) chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.

Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

**Serve over pasta, rice or mashed potatoes.

Yield: Makes 4 servings

Nutritional Information: 1 serving:
Calories 803 (63% from fat)
Fat 56g (sat 14g)
Cholesterol 207mg
Sodium 943mg
Protein 54g
Fiber 3g
Sugar 8gPin It Now!

Beef Tortilla Casserole

An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.

Beef Tortilla Casserole
Courtesy of: Betty Crocker

Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings

1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso® enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)


1. Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

2. In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

3. Bake 30 minutes.

If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Nutrition Information: 1 Serving:
Calories 410 (Calories from Fat 230)
Total Fat 25g (Saturated Fat 13g, Trans Fat 1 1/2g)
Cholesterol 90mg
Sodium 1000mg
Total Carbohydrate 24g
Dietary Fiber 2g
Sugars 5g
Protein 22gPin It Now!

Spinach & Chicken Skillet

This one is on tap for our menu next week - so I'll try to get some pictures and replace the stylized one.

Fresh spinach paired with tender chicken is the perfect quick-fix meal for a busy weeknight supper.

Spinach & Chicken Skillet
Courtesy of: Betty Crocker

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings

6 boneless skinless chicken breast halves (1 3/4 pounds)
1 cup fat-free (skim) milk
1/2 cup Progresso® chicken broth (from 32-ounce carton)
1 medium onion, chopped (1/2 cup)
1 bag (10 ounces) washed fresh spinach, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

1. Remove fat from chicken. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet 2 minutes on each side; reduce heat to medium-low. Stir in milk, broth and onion. Cook about 5 minutes, turning chicken occasionally, until onion is tender.

2. Stir in spinach. Cook 3 to 4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

3. Increase heat to medium. Cook spinach mixture about 3 minutes or until liquid has almost evaporated. Stir in salt, pepper and nutmeg. Serve chicken on spinach.

** I think I might add some feta with my spinach... but that would just be for me as John isn't a big fan of hot feta.

Did You Know...
Not only do we have Columbus to thank for exploring the New World, but we can thank him for nutmeg as well! He was searching for this fragrant spice as he set out from Spain to find the East Indies.

Special Touch
Dress up this tasty entrée with a side of pasta, rice or boiled new potatoes. Steamed matchstick-cut carrots also look--and taste--great with this nutritious chicken dish.

Nutrition Information: 1 Serving:
Calories 165 (Calories from Fat 35 )
Total Fat 4 g (Saturated Fat 1 g)
Cholesterol 75 mg
Sodium 310 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Protein 30 gPin It Now!

Ranch Chicken

Honestly, mine didn't turn out this pretty at all - but for several recipes I've borrowed pictures... so I'm not going to feel bad about doing it this time either. I try to replace the food styled pictures from the professionals when I make the recipe, so maybe next time I'll have a better shot.

These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.

Ranch Chicken
Courtesy of: Betty Crocker

Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings

4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso® dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs.

2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

** I pounded out the chicken to try to allow it to cook through, but since the breading stuck to the pan anyway - I put it in the oven for about 20 minutes at 425 after browning what was left of the coating.

Success
Try to test for doneness only once or twice to keep juices inside and chicken juicy.

Planned-Overs
Sliced or shredded leftover chicken breasts are perfect on sandwiches. Spread bread with a dab of cranberry relish for a sweet-tart flavor accent.

Nutrition Information: 1 Serving:
Calories 305 (Calories from Fat 160 )
Total Fat 18 g (Saturated Fat 3 g)
Cholesterol 80 mg
Sodium 290 mg
Total Carbohydrate 8 g
Dietary Fiber 0g
Protein 28 gPin It Now!