Sauteed Mushrooms and Green Beans

There are so many ways to eat veggies, and it doesn't have to take a lot of preparation. I always stock my freezer with frozen steamer bags for days that I am super busy and don't have anything prepared. That wasn't the case today, but I wanted to add something to the mushrooms I started cooking. So I searched my freezer and pulled out a bag of green beans. Here's how it went down:

Sauteed Mushrooms and Green Beans

Ingredients:

2 (8 oz) cartons of sliced white mushrooms
1 steamer bag green beans
Garlic Salt
Pepper
Sherry cooking wine

Directions:

1. Heat a non-stick skillet coated with cooking spray over medium-high heat. Add the mushrooms and cook until soft, about 6-8 minutes

2. Meanwhile, follow package directions on the steamer bag of green beans. Once the mushrooms are soft and the green beans are steamed, add the green beans to the pan. Add garlic salt and pepper to taste. Add a splash of sherry cooking wine to the pan and toss to combine. Cook for about 30 seconds more then remove from heat and serve!

Perfectly Roasted Parmesan Broccoli

If you're trying to add more veggies into your day, but don't enjoy them raw or steamed, I HIGHLY recommend that you try roasting them. Roasting gives vegetables a totally different texture and flavor. Unlike any other cooking method, roasting caramelizes the vegetable which gives it a naturally sweet flavor. And who doesn't like sweet?

Serve to any veggie skeptic and watch them change their mind.

Perfectly Roasted Parmesan Broccoli

Ingredients:

1 head of broccoli
Sea salt
Pepper
1 tablespoon grated Parmesan cheese
Lemon

Directions:

1. Preheat oven to 425 F.
2. Cut broccoli into florets, leaving about 3/4" of stem.
3. Coat a baking pan with foil. Spray with cooking spray. Add the broccoli and coat with cooking spray and salt and pepper to taste. Roast 25-30 minutes, or until tender and crisp.
4. Remove from pan and place in a large bowl. Add the cheese and a squeeze of fresh lemon juice and toss to combine. Serve while hot!

Serves: 1-2 veggie lovers

Chicken Sausage and Pepper Stuffed Squash

I used to make different versions of stuffed acorn squash in college, and had forgotten how much I love this meal! My favorite chicken sausage brand is Bilinki's organic chicken sausage. They are USDA certified organic, gluten, wheat, and soy free, and one of the very few brands that DO NOT use pork casing (casing is the thin "skin" that "seals" sausage). Plus they have many different, delicious flavors to choose from.

Chicken Sausage and Pepper Stuffed Squash

Ingredients:

1 acorn squash  

1/4 onion, chopped

1 bell pepper, chopped

2 Bilinski chicken sausage sliced thin (I used the Pesto Romano flavor)

1 tablespoon balsamic vinegar

Italian seasoning

1 packet stevia 

1/3 cup Daiya Mozzarella cheese (or any shredded cheese)

Directions:

1. Preheat oven to 350. Cut the acorn squash in half and scoop out the seeds. Place on a baking sheet coated with cooking spray. Bake about 30-40 minutes or until soft.

2. Heat a skillet over medium heat. Coat with cooking spray. Add the onions and pepper. Cook about 3-4 minutes until it starts to soften. Add the chicken sausage. 

3. While that cooks, scoop out the acorn squash, leaving the skin intact. It should resemble a bowl. Add the squash to the skillet. Add the spices, balsamic vinegar, and the stevia. Stir and cook about 3-4 minutes or until mixed well and heated through. 

4. Turn on your broiler Place the acorn squash face up on a baking sheet. Sprinkle some cheese inside the squash (reserving about half). Divide the chicken sausage mixture in half and add to each squash. Sprinkle the remaining cheese over them. Place under the broiler for about 5 minutes, or until the cheese melts and starts to brown. 

Ginger Plum Chicken

These flavors are so refreshing and different. I love cooking chicken in a pan sauce because not only is it quick, but it also keeps the chicken moist. I used lemon plums for this recipe (I never knew they existed until I saw them in my grocery store today) so that is why they aren't purple! Of course, regular plums would work perfectly. I served my chicken over roasted paprika butternut squash sauteed with mushrooms, zucchini, nutritional yeast, spices, and a few splashes of Bragg's Liquid Aminos (similar to soy sauce). This was a delicious and healthy meal!

Ginger Plum Chicken

Serves 2

Ingredients:

2 (4-ounce) thin sliced chicken breasts
1 teaspoon ground ginger
Salt and pepper
1 medium plum, thinly sliced
1/4 cup vegetable or chicken broth

Directions:

1. Heat a non stick pan over medium heat and coat with cooking spray. Rinse chicken and pat dry. Rub the chicken evenly with the ginger on both sides. Sprinkle with salt and pepper to taste.
2. Add chicken to the pan. Cook for about 3-4 minutes, then flip. Cook for another 3-4 minutes (depending on the thickness of your chicken). Remove from heat.
3. Coat the pan with cooking spray and lower heat slightly. Add the plum slices and saute until soft (about 8-10 minutes). Add the vegetable (or chicken) broth. Cook until the broth starts to bubble and reduce (about 3-4 minutes). Add chicken back to the pan and coat in the sauce.
4. Remove from heat and serve!