Tuscan Chicken is rich in taste and flavor. You can add some cooked pasta, if preferred. This is an easy one pan dish that comes together quickly. Enjoy! Diane
Tuscan Chicken Ingredients:
Directions:
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No need to explain this one! A simple soup recipe that comes together fast and has ALL the flavors of a fresh baked lasagna. Enjoy! Diane
Ingredients: 1 pound Italian sausage, mild or hot 1 small onion, diced 4 cloves garlic, minced 1 (28 ounce can) crushed tomatoes 1 (10 ounce bag) fresh spinach 4 cups beef broth 1 1/2 cups water 2 teaspoons dried Italian seasoning 8-10 uncooked lasagna noodles broken into smaller pieces 1 teaspoon dried basil Salt & pepper to taste Toppings: ricotta, shredded mozzarella and parmesan cheeses; to taste. Directions:
To Serve:
This simple dish is a great main or side dish. Choose the vegetables you like but, keep in mind that the tougher vegetables will have to cook longer before finishing off with adding in the couscous. I use golden couscous for this recipe. Couscous cooks up like instant rice. Has a 1:1 liquid to product ratio and overall is healthier for you and lower in carbohydrates then rice. I prefer cooking my couscous in a stock - be it vegetable stock or chicken stock in this case. I first saw this quick recipe made by Chef Jacques Pepin. Chef Pepin used mushrooms with the onions which I had to swap out due to allergies. I hope you try this easy dish - its tasty and versatile! This is great served with my Baked Salmon. Enjoy! Diane
Ingredients: 1 Tablespoon butter 1 Tablespoon olive oil 1 small onion (1/2 cup), diced. 1/2 cup zucchini, diced 1 Cup tomatoes, cubed or 1 Cup sliced cherry tomatoes 1 Cup chicken broth or stock, divided 2 Cups loose packed fresh spinach, washed 1 Cup Golden Couscous salt & pepper, to taste *optional sprinkle of fresh grated parmesan Directions: Place butter and olive oil in a small dutch oven. Add in diced onion and zucchini. Let these vegetables cook down a good 5-7 minutes (this is the only time the vegetables will have a chance to truly cook down so, before proceeding on, make sure any vegetables you've added into this mixture are cooked.) Next add in your fresh spinach and cut tomatoes along with 1/4 cup of your broth or stock. Let this cook 3-4 minutes at a simmer. Season with salt & pepper. Stir in your couscous. Add in the remaining stock and bring to a boil, turn off heat Cover and let sit for 5 minutes. Fluff with fork once your time is up and serve sprinkled with some grated Parmesan. Recipe adapted from: Jacques Pepin I designed this recipe because I had a large bag of spinach that needed to be used up. I wanted a total "comfort food dish" and spinach paired with my favorite 5 cheese tortellini (we prefer Rana) this dish was a huge hit!! You can add more spice to this dish by using jalapenos in place of poblanos and green chiles but, we like a mild heat. You can even use pepper-jack cheese in place of the cheddar... Enjoy! Diane
Ingredients: 1 (20 ounce) bag of cheese tortellini, refrigerated not frozen 1 (10 ounce) bag fresh spinach, cleaned and destemmed 1 onion, chopped 1 poblano chile, chopped 1 (4 ounce) can roasted green chiles 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded Directions:
Serves 4. This casserole is great tasting! I love how the garlic mixes in with the rest of the ingredients to produce a deep, rich flavor. I saw the original recipe over at KetoCookingChristian, and needed to give it a try. While this is listed as low carb and keto friendly, I also created my own lower fat version of the original recipe, all listed below. Enjoy! Diane
**MY LOWER FAT VERSION IS LISTED (UNDER DIRECTIONS SECTION) Spinach & Artichoke Chicken Casserole Ingredients: 3-4 cups cooked chicken, chopped 9 ounce package frozen spinach thawed and well drained 14 ounces artichoke hearts (plain) drained and chopped 8 ounces cream cheese, room temperature 1/2 cup parmesan cheese, finely grated 1 1/2 cups shredded mozzarella cheese 2/3 cup sour cream 1/2 cup heavy cream 1/4 cup mayonnaise 3 cloves garlic minced salt and pepper to taste Directions: Preheat oven to 375F. Add all the ingredients (excluding the mozzarella cheese) to a large mixing bowl. Mix until combined. Spoon the mixture into a lightly greased/buttered 9" x 13" baking dish. Sprinkle top with the shredded mozzarella cheese and bake for 35 minutes or until the cheese is slightly golden and bubbly. Allow to cool before serving. Store any leftovers in the fridge. **MY LOWER FAT VERSION IS AS FOLLOWS:**
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