Penne with Salmon and Asparagus...pure goodness

It may not be 100% Feingold, or even 100% clean but man is this a family favorite for years...and I bet with a few minor changes you can make it Feingold & clean not to mention it's healthy & nice enough to serve to guests (and it's easy)!!!




Penne with Salmon & Asparagus
Serves 4



3 cups whole wheat penne
1/2 cup low sodium chicken broth (I used organic)
1/2 cup dry white wine (or even more chicken broth)
1 lb fresh asparagus, cut into bite size pieces
3/4 lb salmon (no skin or bones)
1 cup sour cream (I use organic low fat)
3 tbsp dijon mustard
3/4 tsp salt
1/2 tsp pepper
chives

1) cook pasta according to package

2) in a large serving bowl, add sour cream, mustard, salt & pepper

3) in a large pan heat chicken broth and wine.  Add asparagus and cook until just tender.  Transfer the asparagus (leave liquid in pan) to the bowl.

4) cook salmon in liquid until cooked all the way through

5) drain pasta and add to bowl.  Add in salmon and mix all together.

6) sprinkle with chives and serve

VERDICT: I have been making this for years when I followed weight watchers and it has always been a family favorite.  I have served this to my girlfriends and they all loved it. Oh and the portions on this are large also. If you change the wine to chicken broth and use approved brands you can make this FG friendly and I know a clean diet says a glass of wine is okay occasionally so this may actually be clean...so I say enjoy life and have some salmon & asparagus is a lovely dish you won't even realize is "diet" food...I won't tell if you don't!

Chicken with Sugar Snap Peas, Artichokes & Herbs...

So tonight's really yummy meal was good clean eating and Feingold friendly...it was so yummy I didn't even get a photo of it because everyone chowed down before I had a change to photography it, even my unexpected guest who showed up was amazed (single guy doesn't get many home cooked complete meals).




Chicken with Sugar Snap Peas, Artichokes & Herbs
Serves 4

• 1 cup organic reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons whole wheat flour
• 1 pound chicken breast
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (I just threw them in, I didn't cut)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 3 tablespoons minced fresh herbs of choice (I use litehouse herbs)
  

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas &, artichoke hearts. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs.
   
   VERDICT: yummy and so fresh.  I served this with homemade rice-a-roni and a green salad.  My poor bachelor friend didn't know what hit him.
   

Slow Cooker Turkey Chili...YUMMY

So tonight's dinner was yummy turkey chili that I adapted from an old recipe I had...It's yummy and clean and cooks all day in the slow cooker and ready when you get home.














Clean Turkey Chili
Serves 7


1 tbsp olive oil
5 garlic cloves, minced
1 1/2 lbs lean ground turkey
1 onion, diced
5 tomatoes, diced
1 small can of hunt's tomato sauce
1 large can of hunt's tomato sauce
1 can of red kidney beans, rinsed
1 cup of water (or more if you want thinner chili)

add the oil to a pan, add garlic, onions & turkey and cook until turkey is all cooked.  Place meat mixture and remaining ingredients in the crockpot and mix well.  Cover and cook on low for 6-8 hours.

VERDICT: next time I will double this recipe...YUMMY and very nice on a cool night, it was hard saving lunch for hubby and I tomorrow oh and a bonus it's only about 250 calories per bowl.  Here's a tip try these great slow cooker liners by Reynolds...talk about cutting cleaning in half. 

What's cookin in my kitchen this week...a preview

So here's what's cookin in my kitchen this week...yummy!!!  I have included the links to items I have already cooked and posted in the past!

Chili, corn bread & salad

Salisbury steak w/mushroom gravy, smashed potatoes & veggie

Chicken w/sugar snap peas & herbs, brown rice & veggie

Chicken stir fry w/thai peanut sauce, noodles & salad

Creamy tarragon chicken, hm rice-a-roni & veggie

Mini meatloaves, noodles & veggie

Yummy Chicken & Spiced Apples...

So tonight's super yummy dinner was a slightly edited meal from eatingwell.com it's not only clean it's also ST2 Feingold friendly and you can make this without the apples and still be good.  The apples are just like apple pie filling...YUMMY


Chicken & Spiced Apples
Serves 6
 
 2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence, divided (I used Mrs. Dash)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium organic chicken broth
1 teaspoon freshly grated lemon zest

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herbes de Provence mrs. dash, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, the remaining 1/8 teaspoon herbs and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

VERDICT: OMG everyone in my family emptied their plates and loved this.  The apples are so yummy and go nicely with the chicken.  I served this with some whole grain pasta and roasted asparagus...I didn't have the herbes de provence so I used mrs. dash garlic herb and it worked really good.  I also added the apples to the sauce at the end.  If you are doing Feingold either just omit the apples or don't add them to the plate for the person who can't have them.

Healthy New England Clam Chowder

It's comfort food at it's best.  This week has been a cold one and my middle child told me he wanted to try clam chowder so I took him up on that and made a quick & healthy Feingold friendly & Clean Eating clam chowder...Enjoy!!!












New England Clam Chowder
Serves 5

Ingredients:

• 2 teaspoons olive oil
• 4 slices bacon, chopped (make sure it's approved)
• 1 medium onion, chopped
• 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
• 1 medium red potato, diced
• 1 8-ounce bottle clam juice
• 1 bay leaf
• 3 cups low-fat milk (I used 1%)
• 1/2 cup organic 1/2 & 1/2
• 1/3 cup whole wheat flour
• 3/4 teaspoon salt
• 3 6-ounce cans chopped baby clams, rinsed
• 2 scallions, thinly sliced

Directions:

1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
2. Whisk milk, 1/2 & 1/2, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.
   
   VERDICT: This was wonderful...easy, thick and tasty with only a fraction of the fat of regular clam chowder.  My family loved it and the only complaint was where is the bread bowls LOL
   

Spiced Honey Cranberry Chicken

Are you ready for something a little bit different but yummy...well here you have it.  I got this from the Clean Eating magazine and with a few changes this can be made Feingold friendly also.


 


Spiced Honey Cranberry Chicken
Serves 4


1 cup brown rice
zest of 1 orange
juice of 1 orange
1 tsp sweet paprika
1 tsp salt, divided
1 cup whole cranberries (I always buy at thanksgiving and then freeze them for later use)
1 tbsp olive oil
1 lb boneless chicken breast
2 tbsp honey (you can probably use agave also)
1 tsp ground mustard
1 tsp dried sage

Instructions:
1) cook rice according to directions, first adding in zest to pot then the water.  When rice is cooked through remove from heat and stir in orange juice, paprika & 1/2 tsp salt. (I use a rice cooker)

2) chop cranberries and set aside.  heat oil in a large skillet on medium.  Add chicken, swirl to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown.  Flip breast over and cook for another 3 minutes.

3) Add cranberries, honey 1/4 cup water, mustard, sage and remaining salt to chicken.  Reduce heat to low, cover and simmer for 12 minutes.  Cut into thickest part of chicken to check doneness...if still pink continue to cook until done.

4) Remove chicken when done and set aside.  Continue cooking until sauce thickens, about 10 minutes.

5) serve

VERDICT: I loved how the rice was diffrent than just plain rice, it was sweet & tart and complemented the cranberries perfectly.  The chicken was nice and my family loved it...ENJOY