Mushroom and Proscuitto Pizza

This pizza is so simple and delicious, and comes together in less time than it would take for your local pizzeria to deliver a pie to you. My hubby - who doesn't even like mushrooms very much - gobbled it up. Then again, it is covered in lots of yummy prosciutto. Truth be told, the salty proscuitto, earthy mushrooms, and melted, creamy provolone all make for a delicious pizza. Serve this up with a mixed green salad, and you've got yourself a very quick, easy dinner!

Mushroom and Prosciutto Pizza

adapted from Cooking Light, original recipe found here

Ingredients

• cooking spray
  
• 1 10 oz prepared thin pizza crust (I used Boboli brand)
  
• 8oz sliced baby portobello mushrooms
• 1/4 cup finely minced shallots
• 1 teaspoon Italian seasoning
  
• 1 garlic clove, minced
• 2 teaspoons balsamic vinegar
• 2 ounces prosciutto, sliced into thin strips
  
• 1/2 cup shredded mozzarella and provolone cheese blend

Directions

Preheat oven to 450 degrees.

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots and saute 7 minutes or until tender. Add garlic and italian seasoning, saute 1 minute. Add vinegar and remove from heat. Set aside.

If you want a crispy crust, place it on the bottom rack of your oven and heat for 4 minutes. If you want a softer crust, skip this step.

Spread mushroom mixture onto crust. Top with prosciutto and cheese. Return to oven for 6 minutes, or until cheese is melted and bubbly.

Enjoy!

Kung Pao Chicken

My hubby and I love Chinese take out, but one thing we don't love is all of the fat and calories that come along with it. This super easy recipe is a great healthier alternative, and makes a quick meal on a busy weeknight. You can whip this up in the time it takes you to call in an order and pick it up at your favorite Chinese take out restaurant! The chicken is tender, and the sauce is perfectly sticky, sweet, spicy, and balanced. Serve it up with some rice and veggies - some soy glazed snow peas would make an excellent side dish - and you're set!

Kung Pao Chicken
recipe adapted from The Crepes of Wrath

Ingredients

• 1 to 1.5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 3 tablespoons green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon ground ginger
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts (I actually used honey roasted peanuts and it turned out just fine)
• 2-3 tablespoons toasted sesame seeds
  

1. Combine the chicken and cornstarch in a small bowl and toss to coat.
2. Heat the sesame oil in a deep, medium sized pan or wok over medium heat, add the chicken, and stir fry for 5-7 minutes or until no longer pink inside. Remove the chicken from the pan, place in a bowl or on a dish, and set aside.
3. Add the green onions, garlic, red pepper flakes, and ground ginger to the wok and stir fry for 15 seconds.
4. Combine the rice wine vinegar, soy sauce, and sugar in a small bowl. Whisk well and add the sauce to the wok.
5. Return the chicken to the pan and coat thoroughly with the sauce. Stir in the roasted peanuts and heat thoroughly. Top with additional green onions (if desired) and toasted sesame seeds. Serve over rice and/or vegetables. Serves 4.

Almond Stuffed Chicken with Couscous and Green Beans with Bacon and Toasted Almonds

I love to cook, but I also work full time, so a lot of week nights when I come home, I don't really feel like spending hours in the kitchen. Crazy, I know. This is the perfect weeknight meal. Easy, quick to prepare, delicious, and healthy. Well, sort of. I did saute the green beans in the bacon fat after I cooked the bacon......but you could drain the pan and just use a teaspoon or two of olive oil if you are watching your diet. This meal also uses relatively few ingredients. You might already have these in your kitchen now!

Almond Stuffed Chicken

adapted from Cooking Light magazine

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 wedges of Laughing Cow Garlic and Herbs cheese
• 3 tablespoons fresh chopped parsley
• 1/8 cup slivered almonds
• salt and pepper
  

Directions:

1. Preheat your oven to 350 degrees. Prepare the filling by combining the cheese, parsley, and almonds in a small bowl. Set aside.

2. Next, prepare your chicken. If your chicken breasts are thick, you can butterfly them (cut them in half horizontally, but not all the way through) and stuff them that way. If they are thin cut like mine, you can make roll ups by spreading the filling on top of the chicken breast and fold it over. Either way, lay each chicken breast out on a cutting board.

3. Stuff the chicken by spreading it over the top of the chicken (if using thin chicken breasts) or stuffing it in the middle (if using butterflied chicken breasts). Fold the chicken over and secure with toothpicks. Sprinkle with salt and pepper.

4. Transfer to a foil lined baking sheet. Cover the chicken with foil (to prevent the toothpicks from burning) and bake for 35-45 minutes, or until the chicken is completely cooked through.


Meanwhile, prepare:

Green Beans with Bacon & Toasted Almonds

• 1 lb fresh or frozen steam in the bag green beans
• 2 slices center cut bacon
• 1/8 cup slivered almonds
  

1. Cook the green beans in the microwave according to the package directions, but make sure you cook them at the minimum time given since you will later saute them.

2. Next, cook the bacon in a large pan until crispy. Remove to a plate covered in paper towels to cool and drain. Do not drain the pan. If there is a lot of fat in your pan, remove some but leave a tablespoon or two for sauteeing the green beans.

3. Lower the heat to medium low and add the almonds, and toast them for a couple of minutes. Once they are toasted, add in the green beans and toss to coat. Add salt and pepper to taste.




As for the couscous, just use your favorite brand and prepare according to package directions. I used Marrakesh Express chicken and vegetable flavor.

Enjoy!