Tag Archives: healthy

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!🎊

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!😃

Adapted from – Cafe Delites

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Crispy Black Bean Tacos

You ladies can imagine what my husband said (several years ago) when I told him I was making black bean tacos for our “Meatless Monday” supper. He could no more imagine dinner without meat than he could football without beer. Fast forward to today: This is one of the most popular dishes in my house – even my 2 year old loves it!👍🏼

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Combine a drained and rinsed can of black beans, a handful of chopped cilantro, a quarter cup of diced red onion, a teaspoon each of cumin and paprika, and a pinch of sea salt. Stir to combine, mash gently with a potato masher, and stir again.


Typically I use fresh tortillas for everything but these work better with the thin cooked variety. Warm a few tablespoons of EVOO in a saucepan over medium heat. Once hot, lay down your corn tortilla and place a couple of spoonfuls of your bean mixture down along with a sprinkle of shredded cheese (I love pepper jack with these!). Flip your spatula over and gently fold one side over the other. You should be able to fit 3-4 in a pan. Cook for about 3 minutes per side and transfer to a paper towel lined plate to cool.


We top ours with plain Greek yogurt, pico, and Sriracha. OMG SO GOOD!!

#SrirachaOnEverything

True statement. I do have a massive love affair with this Asian hot sauce. I even put it on my Mexican food….actually, I put it on everything that I possibly can short of a spooning it directly into my mouth. Here is an example of my obsession (lunch du jour):

Sauté a cup of broccoli florets in a tablespoon of EVOO with cracked pepper for 5 minutes or so. Warm an uncooked corn tortilla in a dry pan (I LOVE Tortilla Land) and fry an egg. Plate the cooked tortilla topped with sautéed broccoli, as much Sriracha as you like, the fried egg, and top with cracked black pepper. Voilà ~ lunch is served.😋