Tuesday, January 14, 2014

Chicken with Mushrooms in a Garlic White Wine Sauce

We have been trying different recipes these last few weeks to try and broaden our healthy dinner choices.  You know, spice things up.  Tonight's dinner was soooooo good.  Even my husband LOVED it!  I mean, really loved it.  He loved it so much that he is excited to have it again.  

I found the recipe at Skinnytaste.com 

The ONLY change I made was that I used boneless, skinless chicken thighs.  I trimmed all the extra fat off of them and cut them into bite sized chunks.  After it was all cooked, we put the chicken and mushrooms over some brown rice.  DELISH!!!  

Wednesday, January 8, 2014

Almost spaghetti...

Today, I made some veggie filled spaghetti sauce.  I sauteed half a diced onion, a whole diced red bell pepper, and about a dozen mushrooms.  After they were tender, I added about 4 minced garlic cloves and cooked until fragrant (about 1 minute more).  Then, I added a 15 oz can of petite diced tomatoes and a 15 oz can of tomato sauce.  I then added some basil, oregano and red pepper flakes.  Finally I sliced up some chicken sausage and let it all simmer

As if all of those vegetables weren't enough, I decided to make some spiralized zucchini and squash with my new little gadget (found on amazon for less than $10).  I like to fool my husband with things that I cook sometimes so I decided that I would make his dinner half whole wheat spaghetti, half spiralized zucchini and squash.  ;)   My dinner was all veggies though, no real spaghetti.  

After I spiralized the veggies, I sauteed them in a little misted olive oil until cooked through (just a few minutes).  I must say this was very yummy!  I make spaghetti squash every now and then, but I must say that I like this much better because these spiralized veggies kept their shape and texture and it was like actually having spaghetti.  I will make this all the time!  Even my husband liked it!  

I wonder what else I can spiralize....  ;)

Sunday, January 5, 2014

Vegetarian Quinoa Chili

We are having record low temperatures tomorrow and Tuesday and tomorrow starts my first official day of P90X3 and I am going to get back to planning my meals better.  This is going to be my lunch for the week!  I followed the recipe exactly for this Vegetarian Quinoa Chili except I added some red pepper flakes, cayenne pepper, oregano and coriander.

This recipe makes 15 cups of chili.  The nutritional information below is for 1 cup.  I had 2 cups for dinner tonight and it was delicious!