Chicken with Mushrooms and Broccoli

Here is a recipe that can actually be called a Corey-original. Well, insofar as any recipe can be called an original, but you get the idea.  So in our renewed push to eat healthy and the scale back on carbs - while increasing vegetables, we created this dish.  The nice part about this is that with the walnuts, it is very filling without putting this atop rice or served with potatoes.  It reheats really nice for lunch options as well.  While I do not have the health stats, it appears to be something that even Dr. Oz might approve of.  Well, he might not say it is really horrible!  Health aside, the dish is great and I loved the way it came out.

Ingredients (Makes 3 servings)
2 tbsp Olive oil
1/3 cup Broth (chicken or vegetable)
3 tbsp Cooking sherry
1 tbsp Balsamic Vinegar
2 tsp Corn starch
2 Chicken breasts, sliced into thin strips
1/2 tsp Thyme, dried
Kosher salt and black pepper to taste.
2 crowns Broccoli
16 oz Mushrooms (baby bellas or white), sliced
1/2 cup Walnuts

Directions
1. Heat oil in saute pan over medium-high heat.  In a bowl, whisk together broth, cooking sherry, vinegar and corn starch.
2. Season chicken breasts with thyme, kosher salt and black pepper.  Add to pan and cook for 3-4 minutes.
3. Add broccoli and cook for an additional 3 minutes.
4. Add mushrooms and cook for an additional 3 minutes.
5. Add walnuts and mix thoroughly.  Then add broth mixture, cover and simmer for 2 minutes.

Enjoy with or without rice.
NOTE: You can replace broccoli with asparagus or green beans if you would like.

Poached Cod & Asparagus

This was a recipe adapted from an Eating Well recipe for Poached Cod & Asparagus.  I liked the way this came out, especially the asparagus.  The meal was very good - and very healthy.  But on the downside, it definitely tasted like a healthy meal.  But then again, if you can get this much nutrition with very little fat, it has to be a good thing - right?

Ingredients (serves 3)

2 tbsp Lemon juice
1 cup Dry white wine
2 tsp Cornstarch
1 Shallot, finely chopped
2 bay leaves
1 pound Cod, cut into 3 equal portions
1/2 tsp Kosher salt, divided
1/4 tsp Black pepper
1/2 tsp Dried tarragon
1 bunch Asparagus, trimmed
1/2 cup water
1 lemon, sliced 1/3" thick
1 tbsp Butter

Directions
1. Whisk the lemon juice, wine and the cornstarch until combined. Add the chopped shallot and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until thickened, around 10 to 12 minutes.
2. Sprinkle cod with 1/4 teaspoon Kosher salt, black pepper and dried tarragon.
3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water and lemon slices to the pan. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 6 to 7 minutes.
4. Remove the bay leaves from the reduced sauce.  Add 1 tbsp of butter and mix thoroughly until melted.  
5. Serve the fish and asparagus topped with the sauce.

Oven-Roasted Sweet Potatoes

I think I found a new favorite side dish.  Strike that - I definitely found a new favorite side dish.  I have liked the sweet potato fries I have made but they have been a bit fussy.  These were easy to make and tasted absolutely fantastic.  They were easy enough to replace frozen fries and will be a staple at our dinner table from here on out.  This was adapted from a Health.com recipe for Oven-Roasted Sweet Potato Wedges.  And all I can figure is that it is pretty guilt free - a win all around!

Ingredients (Serves 2-4)
3 small Sweet potatoes 
1 tbsp & 2 tsp Olive oil
1 tsp Dried Rosemary
1/2 tsp Dry mustard
1/2 tsp Dried Thyme
1/2 tsp Kosher salt
1/4 tsp Black pepper

Directions
1. Preheat oven to 450°.
2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes.

Field Greens with Shrimp and Mustard-Balsamic Vinaigrette

We loved making this dinner salad.  I borrowed and adapted the dressing recipe from Eating Well (one of my favorite magazines).  The recipe was just for the Mustard-Balsamic Vinaigrette dressing and I played with it a bit.  We want to make more salads for dinner and this will definitely be on a quick rotation.  Very easy (even with making your own dressing).  The best part is that it is pretty healthy, so great for those weight loss resolutions!

Ingredients (2 dinner portions)

Dressing
1/4 cup Balsamic vinegar
1/4 cup Olive oil
1 tbsp Dijon mustard
10-12 Kalamata olives, pitted and finely chopped
1/2 tsp Brown sugar
1/2 tsp Basil, dried
Kosher salt & black pepper, to taste

Salad
1/4 cup Pine nuts
5-7 oz Field Greens (or any salad mixture) - enough for two salad plates.
1/2 cup Edamame, shelled
1/2 Cucumber, peeled and cut into thin slices
1 Red Onion (small), sliced
1 tbsp Olive oil
2 tsp Garlic, chopped (or cloves)
2/3 cup Shrimp, deveined
Kosher salt & black pepper, to taste

NOTE: you can add any vegetables as you see fit

Directions
1. Prepare dressing by adding  balsamic vinegar, olive oil, Dijon mustard, olives, brown sugar, basil and kosher salt & black pepper (to taste) into a mixing bowl.  Whisk until well blended.  Set aside.
2. Heat a skillet over low heat.  Add the pine nuts and toast for 7-10 minutes until lightly brown.  Set aside and remove from the heat.
3. Prepare the salads with field greens, edamame, toasted pine nuts, cucumbers, and red onions.
4. Add 1 tbsp of olive oil and chopped garlic to the skillet over medium-high heat.  Add the shrimp and cook until pink (4-5 minutes).
5. Add cooked shrimp to the dressing and mix thoroughly.  Spoon the shrimp with dressing atop the salad.

Serve and enjoy!