Chicken and Mushroom Quesadillas

1 tablespoon canola oil

1 large onion, chopped

8 ounces white button mushrooms, chopped

3 cloves garlic, minced

2 cups cooked chopped chicken breast (about 1 breast)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon oregano

2 cups baby spinach, sliced into ribbons

4 flour tortillas

1 cup shredded cheese (I shredded a block of aged white cheddar)

Salt and pepper

Salsa & Avocado for topping

Heat oil in a large skillet over medium heat. Add the onions and mushrooms. Cook until the mushrooms brown. Add the garlic and cook for another minute. Add chicken and spices and combine evenly. Add spinach and salt and pepper.

Continue cooking till spinach wilts.

Lay 1 tortilla on a flat work surface. Sprinkle with 1/4 cup cheese. Spoon 1/2 chicken mixture on top and then add more cheese. Top with another tortilla. Heat a nonstick skillet with cooking spray over medium heat. Place quesadilla in pan and cook for about 3 minutes or until light brown. Flip and cook the other side for an additional 3 minutes.

Remove from pan once cheese is melted. Slice in quarters and serve.

Chad's rating: 10/10

Amy's rating: 10/10

Recipe adapted from Ellie Krieger (food network)

Knife and Fork Burgers with Stewed Vegetable Gravy

1 large, baking potato; peeled and thinly sliced

1 medium carrot; chopped

2 small ribs of celery, chopped

1 small onion, chopped

1 bay leaf

1 tablespoon tomato paste

2 tablespoons butter

2 tablespoons flour

2 cups beef stock (I ran out of beef stock and used 1 cup chicken stock.)

1 1/2 lb ground sirloin

2/3 cup parsley, chopped

1/4 cup Worcestershire sauce

2 English muffins, split

Salt and pepper

Olive oil

In a large saucepan, heat olive oil. Add potatoes, carrots, celery, onion and bay leaf; season with salt and pepper. Cover and cook for 10 minutes. Stir in tomato pasta. Make a well in the center of the vegetables, add butter and cook until melted. Add flour and stir for 1 minute till absorbed. Add the stock and bring to a simmer; continue cooking till potatoes are tender. Discard bay leaf.

In a large bowl, mix the beef, parsley and Worcestershire sauce; season with salt and pepper. Form 4 patties, thinner in the center for even cooking. Spray a grill pan with cooking spray and cook patties for about 5 minutes on both sides till cooked to liking.

While the burgers are cooking, toast and butter the English muffins.

Place a muffin top on a plate, top with burger then spoon some stew over top.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from Rachael Ray Magazine.

Roasted Chicken Couscous

1 rotisserie chicken (white meat); shredded

1 tablespoon olive oil

1 clove garlic, minced

1 package Parmesan Couscous

1/3 cup feta cheese; crumbled

1 cup tomatoes; diced

In a medium skillet, heat olive oil over medium heat. Add garlic and saute for a few minutes. Then add shredded chicken. Lower heat to low.

Prepare couscous according to box directions.

Add chicken, feta cheese and tomatoes to prepared couscous.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from neareast.com.

Pasta with Artichoke Hearts

1 (14 or 16 oz) can of artichoke hearts, diced (reserved water from can)

2 -3 cloves of garlic, minced

1/2 can cream of chicken or celery soup

3/4 lb pasta

1/4 cup chicken stock

1 tablespoon butter

Parmesan cheese

Salt and pepper

Olive oil

Saute garlic in olive oil over medium high heat. Add artichoke hearts and chicken broth. Let boil for about 10 minutes.

Thicken with 1/2 can soup and season with salt and pepper.

Cook pasta as directed. Add artichoke mixture, butter, parmesan cheese and pepper to pasta. Add some reserved artichoke water if too dry. Toss well.

Chad's rating: 8/10

Amy's rating: 9/10

Recipe adapted from my Grandma. :)

Turkey Nachos

1 lb ground turkey

1/2 tablespoon ground cumin

1 tablespoon chili powder

1 green pepper, diced

2 cloves garlic, minced

1/2 tablespoon crushed red pepper flakes

10 ounces frozen corn kernels

1 can (15 oz) black beans, rinsed & drained

1/3 cup chicken broth

1 lime, juiced and zested

Tortilla chips - baked or multigrain

1 1/2 cups shredded reduced fat pepper jack or cheddar cheese

Salsa

Avocado

Preheat oven to 375.

Heat a skillet over medium high heat and add ground turkey. Brown and crumble meat. Season with chili powder, cumin and red pepper flakes. Add green pepper and garlic.

Cook for 8-10 minutes then stir in corn and beans. Adjust seasoning. Stir in zest and juice of lime.

Arrange a layer of chips on a baking sheet. Top with half turkey mixture and half cheese. Repeat layers.

Transfer to oven and bake for 5-6 minutes.

Top with salsa and avocado slices.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from Rachael Ray

Sausage with Cannellini Beans

I have made this recipe before - here. I modified it this time around.

1 lb Italian Sausage

1 can Cannellini Beans, drained & rinsed

1 can diced tomatoes

1/2 white onion, chopped

2 cloves garlic, minced

1/4 cup chicken stock

Salt and pepper

Olive oil

Spinach leaves

Preheat oven to 350. Place sausage in oven with water to coat the bottom of the pan. Cover and cook for 45 minutes. Remove foil and cook to brown another 15 minutes; turning to brown both sides.

Heat oil in a medium pan and add onions and garlic. Cook until softened. Add beans and chicken broth. Bring to a boil and then lower heat. Season with salt and pepper. Add tomatoes and adjust seasoning.

Once sausage is cooked, cut into bite size pieces and add to beans. Serve over spinach.

Chad's rating: 9/10

Amy's rating: 9.5/10

Creamy Barley with Tomatoes and Spinach

Picture & recipe from realsimple.com (I deleted mine on accident.)

2 tablespoons olive oil
1 large onion, finely chopped

2 cloves garlic, minced
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes
1 cup dry white wine
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil.

Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the spinach, Brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Chad's rating: 9/10

Amy's rating: 9/10 - I also cooked Italian sausage and cut up into dish.

Recipe from Real Simple & my sister.

Chipolte Bean Burritos

Picture from Cooking Light - my pictures did not turn out.

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Guacamole

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream & guacamole; roll up.

Chad's rating: 9/10
Amy's rating: 10/10

Recipe adapted from Cooking Light.

Antipasto Penne

2 medium peppers (I used 1 red and 1 orange)

1/2 cup pitted kalamata olives, chopped

1/3 cup refrigerated pesto

3 ounces prosciutto, chopped

1 (7 ounce) jar oil packed sun dried tomato halves, drained and chopped

1 14 oz can artichoke hearts, drained and chopped

1 cup fresh spinach

8 ounces whole wheat penne

1/2 cup grated Parmigiana-Reggiano cheese

1/4 cup pine nuts, toasted

Preheat boiler to high.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag for at least 5 minutes. Peel and chop peppers and place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, spinach and artichokes.

Cook pasta according to package directions; drain. Add cooked pasta and cheese to bell pepper mixture and toss gently.

Top with pine nuts and serve.

Chad's rating: 8.5/10

Amy's rating: 8.5/10

Recipe adapted from Cooking Light.

Mushroom Herb Chicken

1 package boneless, skinless chicken breasts

Salt and Pepper

Cooking Spray

3 large shallots (I used 1 shallot and 1/2 white onion)

1 8 oz package presliced mushrooms

1/3 cup dry sherry (I used 1/4 cup sherry and 1/4 cup reduced sodium chicken broth)

1 teaspoon dried marjoram, crushed

Place chicken breasts between 2 sheets of heavy duty plastic wrap; pound to 1/3 inch thickness using a meat mallet.

Sprinkle the chicken with salt and pepper and spray with cooking spray. Heat a skillet over medium-high heat. Add chicken to the pan and cook 5-6 minutes on each side or until browned.

While chicken cooks, cut shallots and onions into thin slices. Remove chicken from pan. Coat pan with cooking spray.

Add shallots, onions and mushrooms to the pan; coat vegetables with cooking spray. Cook 1 minute, stirring often. Stir in sherry, chicken broth and marjoram. Return chicken to pan; cover and cook 3 -4 minutes or until mushrooms are tender and chicken is done.

Transfer chicken to plates and pour mushroom mixture on top.

Chad's rating: 10/10

Amy's rating: 9/10

Recipe adapted from Cooking Light.

Turkey Goulash

1 lb ground turkey - lean

1/2 white onion, diced

1 garlic clove, diced

1 can diced tomatoes

1 zucchini, diced

1 can light red kidney beans, drained and rinsed

1 lb mini farfelle pasta

Olive oil

Salt and pepper

Crushed red pepper flakes

Parmesan cheese

Bring pot of water to a boil; season with salt and cook pasta.

Brown turkey in a large skillet over medium high heat. Once cooked through, drain and set aside.

In the same pan, heat oil and add onion and garlic. Cook for a few minutes until softened and then add zucchini.

Allow zucchini to soften, then add tomatoes, kidney beans and turkey. Stir together and then season with salt, pepper and crushed red pepper flakes.

Combine with cooked noodles and top with Parmesan cheese.

Chad's rating: 9/10

Amy's rating: 9/10