Spinach, Mushroom & Italian Sausage Risotto

Ingredients:

·         1 tbsp olive oil

·         1 small onion, chopped          

·         1 tsp garlic, minced

·         1 package (8oz) sliced white mushrooms

·         4 cups chicken broth   

·         1 lb italian chicken sausage, diced     

·         1 cup risotto (arborio rice)

·         28 oz canned diced Italian tomatoes 

·         1/2 tbsp italian seasoning

·         9 oz spinach

Directions:

1.      Combine tomatoes, 3 ½ cups broth, and italian seasoning in a sauce pan and bring to simmer.

2.      Heat olive oil in a large sauté pan.  Add onions, garlic, mushrooms and sausage.  Cook 5 min.      

3.      Add risotto to sauté pan and stir to coat with oil.  Add remaining 1/2 cup chicken broth. Stir until absorbed.

4.      Add the tomato mixture to the sauté pan and cook until absorbed.  (add a lid to pan if necessary)  Add spinach and continue to cook 1-2 minutes, or until steamed.

5.      When rice is soft and liquid is absorbed, spoon into serving dishes.  Serve immediately.

Garlic Lemon Chicken

Although this dish takes an hour in the oven, it comes together very quickly and doesn't require much clean up!

Ingredients

·                      

• 4 chicken breasts
• 2 lemons
• 1 onion
• 8 cloves garlic, minced
• 1  tsp sea salt
• 1/2  tsp black pepper
• 1 tbsp lemon pepper seasoning
• 3/4 lb trimmed green beans
• 8 small red potatoes, quartered
• 4  tablespoons  olive oil
• Garlic Powder
• 1/2 cup grated parmesan cheese

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Directions

Preheat oven to 450°F. Spray a glass casserole dish with olive oil or non-stick cooking spray.  Juice 1 lemon in a large bowl. Add olive oil, minced garlic, lemon pepper seasoning, salt, and pepper.  Set aside.  Slice the lemons and arrange them in a single layer in the bottom of the prepared dish.

Add the green beans to the bowl with the lemon juice and toss to coat. Remove the beans from the bowl and arrange them on top of the lemon slices, leaving the lemon juice mixture in the bowl.  Sprinkle with garlic powder.

Add the potatoes and onions to bowl with the lemon juice mixture and toss to coat.  Arrange on top of the green beans and sprinkle with garlic powder.

Place the chicken in the same bowl with the lemon juice mixture and coat thoroughly. Place the chicken on top of the potatoes. Pour any of the remaining lemon juice mixture over the chicken.

Roast for 50 minutes. Remove the chicken and keep warm.  Continue to cook the beans and potatoes for another 10 minutes or until the potatoes are tender. Remove from oven and replace the chicken.  Top with grated parmesan and serve warm.

Greek Chicken Alfredo

Ingredients:

• 4 oz. whole wheat pasta
• 4 chicken breasts, cubed
• 1 bunch broccoli
• 2 tbsp olive oil
• 4-5 cloves garlic, minced
• 2 tbsp flour
• 1 cup low sodium chicken broth
• 7oz plain greek yogurt
• 1/4 cup milk
• 3/4 cup parmesan cheese

Directions:

1. Cook pasta until al dente.  Set aside and keep warm.

2.  Steam broccoli.  Add to pasta dish and keep warm.

3.  Heat 1 tbsp olive oil in a pan over medium heat.  Add chicken and heat until cooked through.  Add to pasta dish and keep warm.

4.  Add 1 tbsp to pan.  Cook garlic until fragrant, about 2 minutes.  Whisk in flour and cook two minutes more.

5.  Whisk in chicken broth, greek yogurt, and milk. Bring to a boil.  Reduce heat and simmer until thickened. Stir in parmesan cheese.

6.  Pour alfredo sauce on top of pasta, chicken, and broccoli.  Toss to coat.  Serve immediately.

Chicken Sausage Squashetti

Ingredients:

• 1 tbsp olive oil
• 12 oz. chicken sausage
• 1 tbsp unsalted butter
• 1 shallot, minced
• 4-5 cloves garlic, minced
• 1/4 cup chicken broth, vegetable broth, or water
• 3 small organic zucchini, julienned
• 3 small organic yellow zucchini, julienned
• 1/4 cup fresh basil, chopped
• 1 tomato, chopped and seeded
• 5 oz. goat cheese, crumbled

Directions:

1. Cook sausage in a large saute pan over medium heat. Remove from pan, set aside and cover to keep warm.