Speedy Soup Prep Time:5 min Cook Time:8 min Level:Easy Serves:4 servings Ingredients ·1 quart low-sodium chicken broth ·1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended) ·1 cup frozen green peas ·2 cups baby spinach ·3/4 cup mushrooms, quartered ·1/2 teaspoon kosher salt ·Freshly ground black pepper ·4 tablespoons shredded Parmesan Directions Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese. Nutrition analysis per serving: Calories: 120 Total fat: 2g Saturated fat: 1g Carbohydrate: 18g Protein: 9g Sodium: 360mg
Spinach Salad with Warm Bacon and Apple Cider Dressing
Picture of Spinach Salad with Warm Bacon and Apple Cider Dressing Recipe
Prep Time:10 min
Cook Time: 10 min Level:Easy Serves:2 servings as a main course, 4 servings as an appetizer
Ingredients ·10 ounces pre-washed baby spinach ·2 slices bacon, finely chopped ·3 ounces Canadian bacon, finely chopped ·2 teaspoons olive oil ·1/2 red onion, sliced (about 1 cup) ·1 pound button mushrooms, coarsely chopped ·1 cup apple cider ·2 tablespoons apple cider vinegar ·1 teaspoon Dijon mustard ·Salt and pepper Directions Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
Antipasto Sausage Skewers
Picture of Antipasto Sausage Skewers Recipe
Prep Time:20 min Cook Time:8 min Level:Easy Serves:24 skewers Ingredients ·Cooking spray ·12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces ·1/2 cup lightly packed fresh basil ·1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces ·2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large ·1 14-ounce can artichoke hearts, drained and quartered Directions Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Per serving (4 skewers): Calories 140; Fat 5 g (Sat. 2 g; Mono. 1.5 g; Poly. 1 g); Cholesterol 30 mg; Sodium 970 mg; Carbohydrate 12 g; Fiber 2 g; Protein 12 g
Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette
Picture of Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette Recipe
Prep Time:20 min Cook Time:10 min Level:Easy Serves:4 servings Ingredients ·4 individual mini ciabatta loaves ·1/2 to 3/4-cup extra-virgin olive oil plus more for brushing bread ·Salt and freshly ground black pepper ·1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic ·2 teaspoons finely chopped fresh thyme leaves, divided ·1 tablespoon minced garlic ·1 tablespoon minced shallot ·2 tablespoons sherry vinegar ·2 tablespoons finely chopped fresh flat-leaf parsley ·4 boneless, skinless chicken breast halves ·3 to 4 cups arugula or watercress Directions Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside. Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes. Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes. In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.) Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil. When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate. In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.
Prep Time: 5 min
Cook Time: 8 min
Level: Easy
Serves: 4 servings
Ingredients
·1 quart low-sodium chicken broth
·1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
·1 cup frozen green peas
·2 cups baby spinach
·3/4 cup mushrooms, quartered
·1/2 teaspoon kosher salt
·Freshly ground black pepper
·4 tablespoons shredded Parmesan
Directions
Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
Nutrition analysis per serving:
Calories: 120
Total fat: 2g
Saturated fat: 1g
Carbohydrate: 18g
Protein: 9g
Sodium: 360mg
Spinach Salad with Warm Bacon and Apple Cider Dressing
Prep Time: 10 min
Cook Time: 10 min
Level: Easy
Serves: 2 servings as a main course, 4 servings as an appetizer
Ingredients
·10 ounces pre-washed baby spinach
·2 slices bacon, finely chopped
·3 ounces Canadian bacon, finely chopped
·2 teaspoons olive oil
·1/2 red onion, sliced (about 1 cup)
·1 pound button mushrooms, coarsely chopped
·1 cup apple cider
·2 tablespoons apple cider vinegar
·1 teaspoon Dijon mustard
·Salt and pepper
Directions
Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
Antipasto Sausage Skewers
Prep Time: 20 min
Cook Time: 8 min
Level: Easy
Serves: 24 skewers
Ingredients
·Cooking spray
·12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
·1/2 cup lightly packed fresh basil
·1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
·2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
·1 14-ounce can artichoke hearts, drained and quartered
Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
Per serving (4 skewers): Calories 140; Fat 5 g (Sat. 2 g; Mono. 1.5 g; Poly. 1 g); Cholesterol 30 mg; Sodium 970 mg; Carbohydrate 12 g; Fiber 2 g; Protein 12 g
Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette
Prep Time: 20 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
·4 individual mini ciabatta loaves
·1/2 to 3/4-cup extra-virgin olive oil plus more for brushing bread
·Salt and freshly ground black pepper
·1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic
·2 teaspoons finely chopped fresh thyme leaves, divided
·1 tablespoon minced garlic
·1 tablespoon minced shallot
·2 tablespoons sherry vinegar
·2 tablespoons finely chopped fresh flat-leaf parsley
·4 boneless, skinless chicken breast halves
·3 to 4 cups arugula or watercress
Directions
Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil.
When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate.
In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.