To Taste: Balsamic Chicken w. Sauteed Spinach & White Beans

I got alot accomplished today considering I spent Monday sick in bed, so I needed something quick & healthy for tonight’s dinner. A “buy one get one” spinach sale had left me with a whole bag to get through before it spoiled. I’ve been trying to get more protein, less carbs into my diet so lean chicken breast & white beans seemed like perfect accompaniments. I poked around the pantry for some added flavors and got to cooking. With the richness of balsamic vinegar and the aroma of thyme, I came up with a delicious, filling dish that was rich in iron, protein, & fiber and only 550 calories per serving. Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

Balsamic Chicken w. Sauteed Spinach & White Beans

2 Servings – 550 Calories each

  • Boneless Skinless Chicken Breast – (2) breasts, about 4 oz each
  • Olive Oil – (0.5) T + (0.5) T
  • Balsamic Vinegar – (2) T
  • Dried Thyme – (0.5) tsp
  • Chicken Stock – (0.75) cup
  • S&P
  • Garlic – (2) cloves, minced
  • Onion – (1) medium, sliced thin
  • Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
  • White Beans – (1) 15.5 oz can, drained & rinsed
  • Worcestershire Sauce – (1) tsp
  • Sriracha – a few squirts of your fave hot sauce
  1. Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
  2. Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
  3. Place seasoned side down in hot pan. Sprinkle other side.
  4. Brown for about 4 min. Flip & brown other side.
  5. Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
  6. Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
  7. Remove chicken from pan & set aside.
  8. Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
  9. Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
    • If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
  10. Add a few handfuls of spinach & place lid on top. Return heat to medium.
  11. Once spinach reduces by half, stir & add more handfuls. Return lid.
  12. Continue adding handfuls of spinach until all is wilted
  13. Add Worcestershire & Sriracha. Add White Beans. Stir.
  14. Simmer on medium for about 5 min.
  15. Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
  16. Serve & Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

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To Taste: Chipotle Turkey Chili

The weather is getting cold and it couldn’t be a better time for my bi-annual batch of Turkey Chili. Each time, it’s delicious in its own way, but this round may be my best to date! It was smoky & spicy with a hearty texture from the mix of Ground Turkey & Turkey Kielbasa. I topped it with shredded Cheddar and Sour Cream and paired it with Egg Noodles for leftovers.

Chipotle Turkey Chili w/ Cheddar & Sour Cream

Chipotle Turkey Chili

  • Turkey Kielbasa – (1) package cut into half moons
  • 85/15 Ground Turkey – (2)lbs, browned & drained
  • Chili Mix – 1/2 packet of Hot, Medium, 0r Mild
  • Sriracha – a few squirts
  • White Onion – (2) medium, chopped
  • Garlic – (2) T, minced
  • Crushed Tomatoes – (1) large can
  • Chicken Stock – (1) can, low-sodium
  • Black Beans – (1) small can
  • Chipotles in Adobo Sauce – (2) peppers from can, chopped
  • Worcestershire Sauce – (4) heavy dashes
  • Dried Parsley – (1) T
  1. Brown the Ground Turkey in an oiled pan and transfer to Crock-Pot or Dutch Oven.
  2. Saute Onion & Garlic in same pan with a tablespoon of butter until aromatic & translucent.
  3. Combine Onions, Garlic, & remaining ingredients in Crock-Pot or Dutch Oven.
  4. Cook on HIGH 3-5hours or LOW 6-8 hours, stirring occasionally until you can’t resist a bowl!

To Taste: Cheesy Smashed Cauliflower

I finally took Dre on an Amish adventure to Lancaster County complete with a stop at Shady Maple Smorgasbord. I regret that I went to one of my favorite places to eat and didn’t take any pictures! Shame on me! We did, however, make a few farm stand stops on our scenic ride home where I picked up a beautiful head of  Cauliflower.  I knew I’d have to transform it  into a tasty creation though, if anyone was going to enjoy it as much as I would!

I recalled an episode of 30 Minute Meals where Rachel Ray make a quick batch of her Smashed Cauliflower with Cheese. I stuck to the basic parameters of the recipe but impressed myself with the addition of  shredded Smoked Gouda (from the never ending wedge in my fridge). The smokiness really enhanced the depth of flavors in such a simple dish. It was so good, I didn’t even have to pass it off as mashed potatoes, though you know I tried!

Farm Fresh Cauliflower & our Jack-o-Lantern

P.S. We also picked up a pumpkin on our Amish adventure that Dre & I carved for Halloween. BOO!

CHEESY SMASHED CAULIFLOWER
adapted from Rachel Ray’s Smashed Cauliflower with Cheese

  • Cauliflower – 1 large head cut into florets
  • Chicken Stock – about 3 cups, 2 cans, or enough to cover Cauliflower
  • Butter – let’s say 2-3 T of the REAL stuff, no oleo here!
  • Cheddar, Smoked Gouda, Mozzarella, Parmesan, etc. – (1)+ cup of your favorite shredded cheeses
  • S&P
  1. Place Cauliflower florets in a medium pot & cover with Chicken Stock.
  2. Bring to a boil over high heat. Then cover & reduce heat to a simmer until Cauliflower is tender, about 15 min total.
  3. Drain the cauliflower once tender, reserving the stock. (You could also turn up the heat and reduce the stock instead of draining, but who has the time?!)
  4. Add the butter & cheese. Smash with a potato masher, adding in stock until you reach desired consistency. Think “thick grits”!
  5. Season w/ S&P and serve. It reheats really well, too, so feel free to make a double batch to enjoy all week!