Balsamic Chicken and Mushrooms

I don't know about anyone else, but I feel as though I have pretty much eaten my way through the past several weeks.  I haven't exercised nearly as much as I normally do, either, which becomes an issue for me in more ways than one.  As with many people, I am interested in starting the new year off in a healthy way, and this recipe is a great one for that...it is full of flavor and healthy, simple ingredients.  Hailing from the blog of one of my running buddies, I have made it several times for my family and it is always a hit.

INGREDIENTS:

• 4 boneless skinless chicken breasts 
• 1/2 tsp sea salt 
• 1/2 tsp pepper 
• 1 package button mushrooms washed patted dry and sliced 
• 3 tsp, minced bottled garlic 
• 1/4 cup balsamic vinegar 
• 3/4 cup low sodium chicken broth 
• 1 bay leaf 
• 1/4 tsp dried thyme 
• cooking spray

DIRECTIONS: 

1. Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high. Add the chicken and saute until brown on one side. 
2. Add garlic and flip over chicken breasts and add mushrooms. Continue cooking while stirring mushrooms. Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme. 
3. Cover and simmer over medium low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. 
4. Continue simmering sauce, uncovered for about 7 minutes. Discard bay leaf and pour mixture over chicken and serve.

Difficulty: easy
Time: 25 minutes
Source: http://mariepalano.blogspot.com

Steak House Mac and Cheese

Anyone up for some comfort food (with a healthy twist)?  When I saw this recipe in March, I knew I had to try it immediately.  I have made it several times (once, when my mother-in-law came for dinner) and I cannot say enough good about it.  Spinach.  Bacon.  Mushrooms.  Blue Cheese.  I have found those to be ingredients people either love or hate, but I happen to love them all.  Put them together with some penne, greek yogurt, panko, and garlic?  Let me tell you...This dish is amazing.

INGREDIENTS:

• 4 tsp olive oil, divided
• 2 tsp salt
• 8 oz uncooked penne pasta or macaroni
• 3 bacon slices (I have reserved some from Sunday morning breakfast when I make it)
• 10 oz fresh mushrooms, quartered (I have used more, depending on the package size)
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced (I use 1 tsp jarred minced garlic)
• 10 oz fresh baby spinach (I used most of two 6 oz bags)
• 1/4 cup plain 2% Greek yogurt
• 4 oz blue cheese, crumbled
• 1/2 cup panko (Japanese breadcrumbs)
• 2 Tbsp chopped fresh parsley (I don't generally have this and therefore skip it)

DIRECTIONS:

1. Preheat oven to 400 degrees.  Coat 2-quart baking dish with 1 tsp oil and set aside.
2. Bring a large pot of water to a boil; add salt and pasta.  Cook for 6 minutes or until just barely tender.  Drain pasta but reserve one cup of the cooking liquid.
3. While the water is coming to a boil, cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, and crumble.  Add mushrooms to drippings (appx 2 Tbs) in pan.  Cook for 8 minutes or until browned, stirring occasionally.  
4. Add pepper, garlic, and spinach (in batches) to the mushrooms; cook 3 minutes or until spinach wilts, tossing occasionally.
5. Combine yogurt and cheese in a large bowl, stirring until almost smooth.  Add pasta and mushroom mixture toss to combine.  Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry).  Spoon pasta mixture into prepared dish.
6. Combine crumbled bacon, panko, and parsley.  Drizzle with remaining 3 teaspoons of oil; toss to combine.  Sprinkle evenly over top of pasta.  Bake at 400 degrees for 20 minutes or until golden and bubbly.

Difficulty: medium

Time: about 50 minutes total (the last 20 of which are completely hands-off)

Source:  Cooking Light magazine, March 2012, page 81