Slow Cooked Mushrooms & Chicken

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin!

Slow Cooked Mushrooms & Chicken

Serves 4

Ingredients                 

  • 8 boneless, skinless chicken thighs
  • 2 cups low sodium chicken broth
  • 1/2 pound button mushrooms, sliced
  • 1 cup leeks, white and pale green parts, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup celery, thinly sliced
  • 3/4 cup uncooked brown rice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried sage
  • sea salt and freshly ground black pepper, to taste

Preparation

  1. Coat large skillet with cooking spray and heat on medium. Add chicken and brown, turning once, about 6 minutes. Set aside.
  2. 2. In 5-6 quart slow cooker, combine broth, mushrooms, leeks, carrots, celery, rice, mustard, sage, salt and Place chicken in middle of mixture. Cover and cook on low for 6 hours. Serve warm.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal

                                                                                                                                                                                                                                                                               021116

Escarole and Kale Power Salad

Escarole is loaded with several vitamins and minerals, with especially high concentrations of vitamins A, K, and folate.

Escarole and Kale Power Salad

Serves 4

Ingredients                 

  • 2/3 cup low fat plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup Parmesan cheese, shredded, divided
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 4 cups fresh baby kale, chopped
  • 4 cups escarole, chopped

Preparation

  1. In medium bowl, whisk together yogurt, lemon juice, oil, 2 tablespoons cheese, garlic, mustard, salt and pepper.
  2. 2. In large bowl, combine kale and escarole. Pour dressing over top and toss well to combine. Garnish with remaining cheese and serve immediately.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal or Toss with 12 Ounces of Your Favorite Protein

                                                                                                                                                                                                                                                                                       021016

Warm Escarole and Chicken Salad

Escarole is loaded with several vitamins and minerals, with especially high concentrations of vitamins A, K, and folate.

Warm Escarole and Chicken Salad

Serves 4

Ingredients                 

  • 8 cups escarole, cut into ribbons
  • 12 ounces cooked skinless, boneless chicken breast, cubed
  • 3 shallots, thinly sliced
  • 1/4 cup red wine vinegar, divided
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste

Preparation

  1. Place escarole in large serving bowl. To medium skillet over medium heat, add shallots, 2 tablespoons vinegar, and 2 tablespoons water. Cook until shallots soften, about 2 minutes. Add remaining vinegar, oil, salt and pepper. Continute cooking, stirring occasionally, for 2 minutes.
  2. 2. Pour warm dressing over escarole. Add chicken and toss well to combine. Serve immediately.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal

                                                                                                                                                                                                                                                                                      020916

Chinese New Year Vegetable Bowl

Escarole is loaded with several vitamins and minerals, with especially high concentrations of vitamins A, K, and folate.

Chinese New Year Vegetable Bowl

Serves 4 

Ingredients             

  • 6 cups low sodium chicken broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 large bunch escarole, leaves coarsely chopped
  • 6 scallions, chopped, 4 teaspoons reserved
  • 4 ounces shiitake mushrooms, sliced, stems reserved
  • 1 tablespoon fresh ginger, peeled and sliced
  • 4 garlic cloves, sliced
  • 1 large red bell pepper, julienned
  • 2 cups cooked brown rice
  • 1 cup frozen shelled edamame, thawed

Preparation

  1. In large pot, combine broth, 2 cups water, fish sauce, and rice vinegar. Add scallions, ginger, garlic and mushroom stems. Bring to simmer over medium-high heat and cook until reduced by about half, about 45               minutes. Using slotted spoon, remove solids from broth and discard.
  2. To broth, add mushroom caps and bell pepper. Simmer on medium until peppers are tender, about 10 minutes. Remove broth from heat, stir in escarole and edamame, and season with salt. Place 1/2 cup rice               in each of 4 bowls. Ladle soup over top. Sprinkle 1 teaspoon reserved scallions over each and serve hot.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meatless Monday Meal

                                                                                                                                                                                                                                                                                                                                                                                                                                   020816

Stove-Top Halibut with Mushroom Sauce

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin!

Stove-Top Halibut with Mushroom Sauce

Serves 6

Ingredients      

  • 8 ounces cremini mushrooms, sliced
  • 4 scallions, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons whole wheat flour
  • 1 cup skim milk
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • sea salt and freshly ground black pepper, to taste
  • 6 4-ounce halibut fillets (or other firm white fish)

Preparation

  1. To large skillet over medium, heat oil. Add mushrooms and scallions and cook until tender, about 5 minutes. Add flour and stir to combine well. Cook for 1 minute, stirring constantly. Stir in milk gradually. Add            parsley, zest, salt, and pepper. Bring to a boil.
  2. Arrange fish in single layer over sauce in the skillet. Spoon some of sauce over the fish. Cover, reduce heat and simmer until fish flakes easily with a fork, about 12 minutes. Serve fish warm topped with sauce.

Make It A Meal

CHC suggestion: Whole Wheat Couscous and Steamed Broccoli

                                                                                                                                                                                                                                                                                       021216

Chicken & Maple Escarole Salad

Escarole is loaded with several vitamins and minerals, with especially high concentrations of vitamins A, K, and folate.

Chicken & Maple Escarole Salad

Serves 4

Ingredients           

  • 1 pound skinless, boneless chicken breast
  • 2 tablespoons soy bean oil
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups escarole
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup chopped walnuts, toasted

Preparation

  1. In medium skillet with lid, place chicken with enough water to cover. Bring to simmer over high heat. Cover and reduce heat to medium-low. Simmer gently until chicken is cooked through, about 12 minutes. Transfer               chicken to cutting board and cut into 1/4 inch thick slices.
  2. Meanwhile, in large bowl, whisk together oil, syrup, vinegar, mustard, soy sauce, salt and pepper. Reserve 2 tablespoons of dressing in small bowl. Add escarole to large bowl and toss to combine with dressing.             Divide escarole among 4 plates, top evenly with chicken, goat cheese and walnuts. Drizzle with reserved dressing.

Make It A Meal

CHC suggestion: The Recipe Provides a Complete Meal                                                                                                               

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Linguine with Mushrooms

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin!

Linguine with Mushrooms

Serves 4

Ingredients

  • 12 ounces mixed mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • red pepper flakes, to taste
  • 1/4 cup dry white wine
  • 12 ounces whole grain linguine
  • 2 tablespoons fresh parsley, chopped
  • sea salt and freshly ground pepper, to taste

Preparation

  1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 1/4 cup of pasta water, and set aside in large serving bowl.
  2. In medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook for 1 minute. Add mushrooms, salt and pepper, and cook for 2 minutes. Add white wine and cook 3 more minutes. Add                mushrooms to bowl with pasta, along with parsley. Toss well to combine. If pasta is too dry, add as much of reserved pasta water as needed. Serve warm.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal

                                                                          

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Quick Italian Chicken & Escarole Soup

Escarole is loaded with several vitamins and minerals, with especially high concentrations of vitamins A, K, and folate.

Quick Italian Chicken & Escarole Soup

Serves 4

Ingredients           

  • 1 14-ounce BPA-free can stewed tomatoes, drained & chopped
  • 2 cups low sodium chicken broth
  • 12 ounces cooked skinless, boneless chicken breast, cubed
  • 2 cups escarole, coarsely chopped
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • sea salt and freshly ground pepper, to taste

Preparation

  1. In large pot, combine tomatoes and chicken broth. Bring to gentle boil over high heat. Reduce heat to low and simmer for 5 minutes. Add chicken, escarole, and oil, and cook for 5 more minutes. Add parsley and season with salt and peppr, to taste. Serve hot.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal      

                                                                                                                                                                                                                                                                                                                                                                                                                                      020216

Edamame & Shiitake Pasta

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin!

Edamame & Shiitake Pasta

Serves 6

Ingredients         

  • 12 ounces whole grain penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound fresh shiitake mushrooms, sliced
  • 1 large onion, diced
  • 1 16-ounce bag shelled edamame, frozen or fresh
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup whole wheat flour
  • sea salt and freshly ground pepper, to taste
  • 3/4 cup dry white wine
  • 1 1/4 cups low sodium vegetable broth
  • Parmesan cheese shavings, for garnish

Preparation

  1. Prepare pasta according to package directions. Drain and set aside. In large skillet, heat 1 tablespoon oil. Add mushrooms and onions and cook, stirring occasionally, until they begin to soften, about 7 minutes. Stir in edamame. Sprinkle in flour, salt and pepper and stir for 3 minutes. Pour in wine and broth and stir to blend flour. Cook, stirring often, until sauce thickens, about 6 minutes. Add pasta and tomatoes and gently stir to combine, allowing to warm for 3 minutes. Remove to large serving bowl and top with Parmesan cheese shavings. Serve warm.

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meatless Monday Meal

                                                                           

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