For those who love chicken and mushrooms here is one of my fast dinner recipes I use fairly often. It’s as easy as they come and pairs well with squash, potatoes, rice or noodles. Best of all it’s healthy and tastes great.

Sauteed Chicken Breast with Mushrooms

2 chicken breasts skin removed and pounded to 1/2 inch or less with a meat hammer.
1/2 cup flour
1 teaspoon Lawrey’s seasoning salt
1/2 teaspoon ground pepper, white or black
1/2 teaspoon granulated garlic
1 8oz package of button mushrooms sliced
2 tablespoons olive oil
3 tablespoons dry white wine, chardonnay or fume blanc

Saute mushrooms in oil on medium low heat in a saute pan until lightly browned on both sides. It will probably take two pans or remove browned mushrooms and set aside then add rest of mushrooms and saute. Mix flour, Lawrey’s, pepper, and garlic then dredge the chicken breasts in flour mixture. If needed add a bit more oil to saute pan and brown chicken breasts for 5-6 minutes on medium heat until nicely browned then turn and cook another 3 minutes. Add mushrooms to the pan and cook 2 more minutes stirring. Add white wine and cook for 2 more minutes then serve topped with chopped parsley.

Note: I like to use garlic flavored olive oil for this dish.
Matches well with acorn squash and a steamed green vegetable.

Buttermilk Pancakes
1 cup white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg beaten
1 1/2- 1 3/4 cups butter milk

Mix dry ingredients then add egg and buttermilk until desired thickness is achieved. I like it on the thinner side using 1 3/4 cups of buttermilk.

Sautéed apple slices
1 granny smith apple cored and sliced
2 teaspoons oil
2 tablespoon apple juice

In a saute pan cook apples in oil for about ten minutes stirring often. Add apple juice and cook for about 5 minutes or until most of the liquid is gone. Add a bit of honey or sugar if needed. Arrange on top of pancakes and dust with cinnamon.

1 can of organic black beans, 15 oz
1 can of organic diced tomatoes
1/2 cup of water if you like it soupy
1 cup of leftover rice from night before
1 teaspoon chili powder
1 teaspoon of ground cumin
1 teaspoon of chipolte powder
1/4 teaspoon dried oregano
1/2 teaspoon of granulated garlic or small clove of fresh minced
salt and pepper to taste
Optional: 2 cooked chorizo sausages sliced in 1/2 inch rounds for the meat lovers

In a 4 quart pot add tomatoes, beans, oregano, chili powder, cumin, chipolte and garlic, and cook simmering for 10 minutes. Add rice and cook 5 minutes more.
Serves 2 for a main meal or 4 for a soup starter.

Mushroom Penne

1 lb of your favorite fresh mushrooms, buttons, crimini etc

enough pasta for four people per package directions

1/2 teaspoon minced fresh oregano, or 1/4 teaspoon dried

1/2 teaspoon minced fresh thyme, or 1/4 teaspoon dried

2-3 tablespoons of olive oil

2 cloves fresh garlic minced

1 tablespoon salt

2 tablespoons fresh chopped parsley

salt and pepper to taste

Saute mushrooms in pan on medium low heat stirring occasionally for about 15-20 minutes.

Meanwhile per pasta package directions bring salted water,appx 6-8 cups to a boil, and add pasta. Pasta will be done before mushrooms. Drain pasta and set aside. When mushrooms have very little moisture left add pasta to the pan and stir in while cooking on medium heat. Add fresh herbs, salt and pepper to taste and stir while cooking on medium heat 2 more minutes. Top with fresh parsley.

Optional: add sliced Italian sausage for a meaty version

Here’s another fast and healthy recipe for you turkey lovers out there. Sure it takes 2-8 hours to cook, depending on the method you choose, but the prep time is about 10 minutes and if you use the longer cooking method(6-8 hours) in the crockpot you don’t even have to stir it halfway making this a very easy main dish.

2-3 turkey legs, about 3 pounds
3-4 chipotle peppers diced
1/2 yellow onion diced, about 1 cup
1/2 red bell pepper diced, about 1 cup
2 cloves garlic minced
1T olive oil
1 cup turkey or chicken broth
2-3 Italian tomatoes, or one 15 oz can of stewed tomatoes
1 t ground cumin
1 t chili powder

Brown turkey with oil, onions, and garlic in a 4 qt casserole on medium heat for 5-8 minutes. Add remaining ingredients and cook on low for two hours covered, stirring once halfway through. Serve when tender with steamed rice.

Note: With large turkey legs it’s a little harder to find a covered casserole dish that will fit a big turkey leg so substitute thighs if needed. This recipe can be cooked in a crockpot. Just leave out the oil then mix all ingredients except turkey legs in a mixing bowl and pour over turkey legs in the crockpot. Cook for 6-8 hours on low.

I like Le Cruset or similar cast iron enamelware  that has a lid for cooking this recipe on the stovetop.

1 pound salmon filets
3 tablespoons of oyster sauce
1 tablespoon Sriracha sauce
1 tablespoon soy sauce

Fire up the grill to preheat it. Mix oyster sauce, soy sauce and Sriracha together. Use spray oil to keep fish from sticking prior to putting on the grill, or rub with oil. Baste top side of salmon. Cook skin side down on medium high heat for 5-7 minutes depending on thickness of the salmon. Turn over and baste. Cook for 4 minutes. Turn over again and baste one last time then serve.

Serves two.

This is my signiture dish I learned back in the 1970’s while cooking in the US Coast Guard. I tweaked it over the years to include jalapenos and broccoli. Other than the rice it’s served on it is a one pot meal that takes only 50-60 minutes start to finish.

1 whole chicken cut up
1-2 yellow onion chopped
3-6 garlic cloves minced
1-4 jalapenos chopped
1 teaspoon vinegar
1/4- 1/3 cup of Kikkoman soy sauce

Start by sauteing the onion and garlic in 3-5 quart pot with a lid. I use water instead of oil and get the same flavor without the extra calories. Use just enough water to cover the bottom of the pot to a depth of about /4 inch. Cook on medium-medium high uncovered for 7 minutes stirring often,then add the jalapenos and chicken. Cook for another 7 minutes stirring occasionally. Add the soy sauce and vinegar then cover. Cook for 40 minutes on medium-medium low keeping the pot simmering but not boiling. Stir about every 10 minutes.

notes:
Start your rice first.
Use the larger amount of soy sauce if you want a bit more salt.
Use the larger amount of garlic if ya luv da garlic.
Use up to 10 jalapenos if you can take the heat, or experiment with different hot sauces.
I like to add fresh brocolli to the top of the mix 10 minutes before it’s serving time to make it a balanced one pot meal.

It’s hard to beat this one pot meal for taste, simplicity, and nutrition. Best in cold weather, but good for warmer weather meals too.

One whole chicken cut into 8 pieces
2 ribs of celery cut in 1 inch length
4 carrots peeled and cut in 1 inch length
1 medium onion diced
2 cups red potatoes cut in 1 inch cubes, peeling optional
1 T better than bullion chicken base, or 1 chicken bullion cube
1 teaspoon spike seasoning blend
1/2 teaspoon dried thyme
2 cups water
2 cups broccoli crowns cut in bit sized pieces

In a 5-6 quart covered pot add enough water to cover bottom 1/4 inch. Cook onions and celery in water on medium heat for 5 minutes stirring occasionally. Add chicken, chicken base,spike,remaining water and thyme and cook for 20 minutes covered stirring once. Add potatoes, and carrots and cook 15 minutes covered. Skim fat from top before adding broccoli crowns and cook for 5 minutes covered. Serve in individual stew bowls with your favorite bread. Serves 4-6.
Notes:
Remove skin from chicken for a lower fat meal.
Can substitute Spike with 1 teaspoon salt, 1/4 teaspoon granulated garlic plus 1 teaspoon of dried Italian herbs
Green beans can be substituted for broccoli