Risotto with Roasted Chicken, Sweet Potatoes and Mushrooms

One of my absolute favorite things to eat, is risotto. You can prepare risotto in so many ways, which is what makes it so fun to work with! Now, let me put a little disclaimer in here, risotto is by no means, a quick dish, it takes time and a little love ;) It does require some patience, but the end result is a bowl full of creamy, hearty, goodness that you and your family will crave over and over!

I made this risotto the day after I ran a half marathon, that's right, I RAN A HALF MARATHON!! Can you believe it? Well, neither can I! I needed a recovery meal, and this is what I came up with. This dish is packed with whole grains, good carbs, protein, all of the things my body needs to help with recovery. My family all had seconds and took leftovers to school/work, so this one is a winner! P.S. You don't need to run a marathon to enjoy this, I would put this dish in the comfort foods category, which is something I think we can all appreciate ;) Enjoy!

Ingredients:

1 cup uncooked risotto rice (I always us arborio rice, this makes a great risotto)

1 cup dry white wine

4 cups low sodium, low fat chicken broth

1 whole chicken, roasted or cooked in the slow cooker (skin removed once cooked, and diced)

1 pint crimini mushrooms, sliced with stems

1 small sweet yellow onion, diced

2 cloves garlic, minced

1/4 cup freshly grated parmesan cheese

2 tbs. marscapone cheese (can substitute lowfat cream cheese, can also be omitted)

1 large sweet potato, diced in cubes and roasted until golden brown

4-5 sprigs fresh thyme, leaves removed, coursely chopped

Olive oil & Salt

Pepper to taste

Method:

Heat pan to medium-low heat, drizzle with olive oil, saute onions, mushrooms and garlic until onions and garlic are tender and mushrooms are golden brown and tender. Add risotto, stir to avoid burning, saute for 1-2 minutes, deglaze the pan with wine, allow the wine to simmer with risotto until all of the liquid has been absorbed into the rice. Add the broth 1/4 cup at a time, making sure the liquid has been completely absorbed into the rice before adding more liquid. Once all of the broth has been added and rice is al dente, season to taste, stir in chicken, thyme, parmesan and marscapone cheese. Garnish with sweet potatoes and more fresh thyme. I'm eating my leftovers as I type this...so good ;)

Toasted pinenuts would really finish this dish off! I rarely cook with nuts as my son is allergic (I wait for when he is at a sleepover!) Happy cooking!

Raspberry & Almond Fluffy Pancakes with Turkey Bacon

I love breakfast, but I don't love things like cereal or oatmeal. I know, I know, oatmeal should be a staple, but I just don't care for it! I've tried, trust me. When I made this breakfast, my daughter announced to our guest (her bestie has slept over) that "Mommy likes to put accessories on her food." I kind of liked that statement! I mean, who would want a cold bowl of cereal over a stack of fluffy pancakes loaded with sweet raspberries and crunchy almonds and a side of turkey bacon? That's what I thought...enjoy!

I use Krusteaz brand of pancake mix when I am in a rush (this is a fabulous healthy brand, but tastes like fluffy buttermilk pancakes!), and this was one of those mornings! I do prefer to make my own pancakes and pack them with protein, but this is my fast version, stay tuned for the homemade version ;)

Ingredients:

• Krusteaz Pancake mix (prepare as directed on package)


• Fresh Raspberries


• Slivered Almonds


• Sugar Free Syrup or Pure Maple Syrup


• Turkey bacon (prepare as directed on package)

Pre-heat pancake griddle. Mix a good amount of diced raspberries into your prepared pancake batter. Ladle a 1/4 cup at a time onto your griddle, sprinkle pancake with slivered almonds, flip when bubbles appear all over pancake, cook pancakes until golden brown on both sides. Top pancakes with whole raspberries, few extra almond slivers and warm syrup. Serve with turkey bacon.

Turkey Sloppy 'James' sliders with jalapeno and pancetta pinto beans

Yes, I said sloppy 'James' Noah refuses to call them sloppy Joes, he insisted on naming them after daddy, because, after all, who is Joe?

My sweet husband made this, notice the simplicity of it ;) But these little guys are packed with protein, antioxidents, fiber and complex carbs...but taste like an original delicious, smoky, messy, sloppy 'Joe' from childhood! Your kiddos will thank you for this super kid friendly throwback recipe, enjoy!

Ingredients:

1lb. lean ground turkey meat

1 small sweet yellow onion, diced

1 clove garlic, minced

1/2 cup ketchup (I use a low sugar ketchup)

1/2 cup bbq sauce (Dinosaur BBQ sauce is a great substitute, low in calories, carbs and sugar)

1 can diced fire roasted tomatoes, drained

Olive oil & salt

Black pepper to taste

1 pkg. whole wheat sliders

Method:

Heat pan to medium heat, drizzle with olive oil. Saute onions and garlic until tender, add turkey meat and saute until browned and cooked through. Season lightly with salt and black pepper (be careful not to over salt, as there will be some salt in both the ketchup and bbq sauce you use). Mix in both the ketchup and bbq sauce, add tomatoes and simmer for three to five minutes, allowing the flavors to combine. Serve on whole wheat sliders and feel like a kid again :)

Beans:

1 can pinto beans, no salt added

1/8 cup pickled jalapenos, minced (adjust this amount according to your taste)

2-3 slices pancetta

1 garlic clove, minced

1/2 small onion, diced

Olive oil & salt

Pepper to taste

For the beans, drain and rinse one can of pinto beans, heat pan to medium heat, drizzle with olive oil, saute with jalapenos, onions, garlic and pancetta. season to taste and sprinkle with fresh thyme.

Stuffed Chicken with Jarlsberg, Fresh Spinach & Mushrooms in a White Wine Lemon Cream Sauce

Well, the name says it all ;) I had been developing this recipe in my head for a few weeks, so I'm super excited to share it. This chicken is packed with flavor. Each bite gives you something new, which excites me, because I don't like boring food! I want my food to be exciting, colorful and exploding with flavor, this dish holds up to that expectation. Serve with a green salad, some Parmesan cous-cous and a glass of pinot grigio. Enjoy!

Ingredients:

• 1 lb. chicken breasts, butterflied and pounded thin (approximately 4 small-medium sized breasts)






• 1 cup shredded Jarlsberg Swiss cheese (feel free to substitute your favorite swiss cheese)






• 1 pint Crimini Mushrooms (sliced, with stems)






• Half a bag of fresh baby spinach






• 3 cloves garlic, minced






• 1/2 medium sweet yellow onion, diced






• 1/4 cup lemon juice






• 1 cup whipping cream (this is an indulgence for me, you may substitute lowfat milk, but will need to increase your roux)






• 1/2 stick butter (I use smart balance)






• 1 tbs. flour






• 1/2 cup Dry White Wine for cooking...and some for tasting ;)






• Olive Oil & Salt






• Fresh cracked Pepper to taste

Method:

Pre-Heat oven to 350 degrees.

Heat skillet to medium heat, drizzle with olive oil. Saute onions, mushrooms and garlic until softened and lightly browned, season with salt and pepper. Add Spinach and saute until wilted, season with salt and pepper. Deglaze pan with 1/4 cup of white wine, cook down until absorbed. Place ingredients in bowl and mix in cheese.

Place approximately 1/2 cup of the mixture onto one half of the chicken, cover with other half. Coat the same pan with olive oil (you want to pick up the flavors from the vegetable mixture), saute chicken until golden brown on both sides. Place chicken in pan and bake for 30 minutes, or until cooked through.

Sauce:

Heat sauce pan to medium-low heat, melt butter, add flour and whisk constantly for five minutes. Add cream, whisk until smooth, add white wine and lemon juice, whisk together until sauce has thickened, about five minutes. Add salt and pepper to taste.

Stuffed Bell Peppers

This was a personal request from my daughter, Alexis. Her passion for food and cooking is growing, which makes this food loving mommy proud!

These peppers are literally PACKED with all things good, tons of veggies, lean protein, lowfat dairy, complex carbs. I usually make enough so that everyone can pack a lunch the next day. Enjoy!

Ingredients:

• 4-6 Bell Peppers (I green, red and yellow)


• Whole Wheat Cous Cous (you may substitute brown rice, white rice, orzo, etc.)


• 1 1/2 cups Shredded Mozzarella (this cheese is already low in fat, by purchasing low fat mozzarella you will miss out on the flavor!)


• 1 lb. Lean Ground Turkey


• 1 Medium Onion, diced


• 1 Small Pint Crimini Mushrooms, diced


• 2 Cloves Garlic, minced


• 1 Medium Zucchini, diced


• 1 Medium Squash, diced


• 1 Can Fire Roasted Tomatoes


• Whole Wheat Dry Bread Crumbs (for topping)


• Olive Oil & Salt


• Pepper to taste


• 1 Jar 'Rinaldi's to be healthy' marinara sauce.


• Prepare cous-cous as stated on package, set aside.

Pre-Heat oven to 375 degrees. Cut peppers in half, drizzle with olive oil, season with salt and pepper, roast until peppers have browned and softened, but still firm. Remove from oven, set aside.

Heat large skillet to med-high heat, drizzle with olive oil. Saute onions and garlic until softened, add turkey meat, season with salt and pepper and brown until cooked. Remove from pan, set aside. In the same pan, drizzle again with olive oil, add zucchini, squash and mushrooms, season with salt and pepper, saute until fork tender. Add tomatoes and turkey meat, saute until heated through.

Spoon approximately 1/4 cup of the cous-cous in each pepper. Spoon approximately 1/2 cup of the meat mixture in each pepper. Pour marinara sauce over peppers, top with cheese and sprinkle bread crumbs over peppers. Bake until peppers are heated through and cheese is golden brown.

I usually serve this with a mixed greens salad.

Guiltless Mac & Cheese

The ultimate comfort food! Go ahead, indulge a little, without all the guilt a normal bowl of mac and cheese brings... :) This mac and cheese is a bowl full of creamy, hot, bubbly goodness...delish!

• 1 package whole wheat elbow pasta

• 1 egg (beaten)




• 1/2 stick butter (I use smart balance)




• 1/4 cup all purpose flour




• 2 1/2 cups lowfat milk




• 1 lb. 2% sharp cheddar cheese




• 2 tsp. powdered mustard




• 1/2 tsp. sea salt, plus more to taste




• 1/2 tsp. seasoned salt, plus more to taste




• 1/2 tsp. ground black pepper

Method:

Cook macaroni al dente, set aside. Beat egg in a small bowl, set aside.

In a large pot, melt butter and sprinkle in flour, whisk together and cook over medium-low heat for five minutes, whisking constantly, don't allow this mixture to burn!

Pour in milk and powdered mustard and whisk together until smooth, continue cooking until very thick, around five minutes, reduce heat to low.

Temper your egg mixture, take a 1/4 cup of the milk mixture and whisk vigorously into the egg mixture, pour the egg mixture into the pot, whisking constantly. Stir until smooth.

Add cheese, stir to melt.

Add salt and pepper, season to taste, you don't want to under salt.

Stir in cooked macaroni.

(if you love a crust on your mac and cheese, you may bake this dish. Simply follow all of the steps, but this time, cook your macaroni until just very firm to the bite. Pour finished mac and cheese into buttered baking dish, top with grated cheese and bake until top is golden brown. However, I don't bake mine because I LOVE the creamy consistency I get, super comforting!)

Enjoy with a crusty piece of bread, curled up under a blanket by the fire. This is how I imagine eating this creamy delicacy, however, in reality, I'm usually found eating it right out of the pot with my children in background saying "Uhhh, Mom, can we eat dinner now?"

Goat cheese stuffed chicken with dried fruit and fresh herbs

I absolutely love goat cheese! I am always looking for different ways to serve it. Whether it is rolling it in fresh herbs and serving it as a spread for crackers, slicing it and putting it on a homemade pizza, or my favorite, stuffing it in chicken ;) I love the sweetness you get from the dried fruit, mixed with the bright flavors of the fresh herbs, this is a match made in Heaven! Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts



• 1/4 cup dried apricots, diced



• 1/4 cup dates (pits removed) diced



• 1/4 cup diced onion



• 2 tablespoons flat leaf parsley



• 2 tablespoons fresh thyme



• 1 small log of goat cheese (around 1/4 of a cup)



• 4 thin slices of prosciutto Olive oil & salt

Pre-heat a pan to med-high heat, coat with olive oil, saute onions until carmelized. Pre-heat oven to 350 degrees. Mix goat cheese, onions, dried fruit and herbs, set aside. Slice a pocket in each chicken breast to stuff your goat cheese mixture in. Being very careful not to cut all the way through. Put a few tablespoons in each breast, do not overstuff. season your chicken breast with sea salt and pepper, wrap one slice of prosciutto around each breast. Sear chicken until golden brown on each side (around 3 minutes on each side). Place chicken in a baking dish and bake until cooked through, around 15-20 minutes. Squeeze a slice of lemon over each breast and drizzle with the juices from the baking dish.

I served this chicken with wild mushroom cous-cous (Near East brand), a mixed greens salad and I pan fried some goat cheese medallions with my left over mixture. Simply coat them in italian bread crumbs and form a circle, pan fry in olive oil until golden brown on each side.

I gurantee this will become a fast favorite! Stay tuned for a more savory variation of this dish: Goat cheese stuffed chicken with sun dried tomatoes and crimini mushrooms in a lemon white wine sauce :)