Tuscan Chicken Skillet

Tuscan Chicken Skillet

Julia   

This skillet dinner combines wonderful flavors and textures together for an easy and hearty dinner. 

I loved how simple it was to make, and the use of the chicken and beans together. 

Tuscan Chicken Skillet – Adapted from The Wanderlust Kitchen

Ingredients

• 1 tsp. olive oil
• 1/2 lb chicken breasts, cut into 4-inch pieces or tender-sized portions
• 1 tsp. oregano
• 1 T minced onion
• 1 tsp. minced garlic
• 1 tsp. parsley
• 12 oz. baby bella mushrooms, sliced
• 1 C cherry tomatoes, sliced in half
• 1 can diced tomatoes, drained
• 1 can (15oz) Cannellini beans, rinsed and drained
• salt and pepper, as needed

Directions

In a large skillet, heat the olive oil until warmed.  Add in the chicken pieces and season with oregano, salt and pepper.  Cook until browned on each side. 

Add in mushrooms, sliced, and sauté them with the chicken for 3-5 minutes, or until the moisture they release in cooking has evaporated.  Then, add in the beans, diced tomatoes, and sliced cherry tomatoes.  Season with parsley.  

Cover and cook on medium heat, stirring occasionally, for 10-15 minutes.  At this point, the sauce will have largely evaporated.  Check to make sure the internal temperature of the chicken has reached 180 degrees.  Then, remove from the heat. 

Serve warm, garnished with parsley. 

Enjoy!

Skillet Lasagna

Skillet Lasagna

Julia   

With school back in session, quick weeknight dinners are a must.  This one is quick, and requires just one pan and the leftovers (if there are any) are a huge win too.

 

Skillet Lasagna – Adapted from The Apple of My Eye

Ingredients

• 1/2 lb. ground Italian sausage (or turkey sausage)
• 4 oz. mushrooms, sliced
• 1/2 tsp. minced garlic
• 2 tsp. minced onion
• 1/2 C shredded carrots
• 2 cans (14oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 tsp. basil
• 1 tsp. oregano
• pinch of cinnamon
• salt and pepper, to taste
• 8 lasagna noodles, broken into quarters
• 1/3 C water
• 1/2 C shredded Mozzarella cheese and/or 1/4 C Parmesan cheese
• 6 T ricotta cheese
• Parsley for garnish

Directions

Brown the ground Italian sausage in the bottom of a large skillet until cooked through.  Drain the grease and set aside for a moment.  Add the mushrooms, onions, garlic and salt and pepper, sautéing until the mushrooms are soft and the excess liquid has evaporated. 

Add in the shredded carrots and the sausage.  Stir well.

Place the broken apart lasagna noodles over the meat mixture.  Then pour in both cans of diced tomatoes (undrained), and the can of tomato sauce. 

Top with 1 tsp. basil and 1 tsp. oregano along with a pinch of cinnamon.

Pour over 1/3 C water. 

Cover and simmer for 15 minutes, stirring 1-2 times during the cooking process. 

Meanwhile, shred the mozzarella cheese, or slice it if you are using fresh.  Set aside. 

When noodles are al dente, remove the cover and dollop on the 6 T of ricotta cheese as well as the mozzarella and/or Parmesan. 

Garnish with parsley, if desired. 

Serve warm. 

Breakfast Stuffed Portabella Mushrooms

Breakfast Stuffed Portabella Mushrooms

Julia   

Earlier this week, Frog Prince and I celebrated our 7th wedding anniversary.  For our special day, I decided to make us a new breakfast to enjoy together before we headed off to work. 

Not only was it easy to make, but it was delicious and the leftovers warmed up well! 

And, it looked kind of fancy too. 

Breakfast Stuffed Portabella Mushrooms

Ingredients

• 4 portabella mushrooms
• 4 eggs
• Olive oil spray
• 1/4 C diced bell pepper
• 1/4 C diced zucchini {optional}
• 2 strips of bacon, cooked and crumbled
• 4 slices of cheddar cheese
• 1 medium Roma tomato
• salt & pepper

Directions

Begin by removing the stems from the mushrooms and carefully using a spoon to scoop out the gills of the mushrooms.  Then, wash the mushrooms and pat them dry.  Place them on a lightly greased cookie sheet, with the cap-side down.  Season them with a pinch of salt and pepper, and if desired, garlic. 

Roast the caps at 425 for 10-12 minutes.  You may wish to flip the mushrooms over once during that time frame; I typically do not, but I know folks who do. 

Carefully spoon the liquid out of the mushrooms after roasting.  If you are prepping the night before, stop here and place the roasted mushrooms in the refrigerator over night.  If you are making them right away, reduce your oven temperature to 375. 

Place diced bell pepper and optional zucchini into the center of each mushroom.  Add the crumbled bacon. 

Top each mushroom with an egg and a slice of cheese.  Season with salt and pepper, as needed.  Slice up the Roma tomato and place slices onto the lightly greased cookie sheet to roast. 

Bake the mushrooms for 15-20 minutes, until the eggs are set and the cheese is melted and slightly browned. 

Top each egg with 1-2 slices of roasted tomato, as desired. 

Serve warm, alongside hash browns. 

Enjoy!