garlic

You must try this recipe. One of my Top 5 recent favorites. I took an existing recipe found on Pinterest and made it a little better for you by omitting and adding a few ingredients.

Spinach Mushroom Smothered Chicken

Chicken Ingredients

4 chicken breasts
2 Tbsp. Olive oil
Pepper
Garlic powder
Seasoned salt
Fresh mozzarella cheese

Spinach Ingredients

9 oz Spinach bag
1 Tbsp Olive Oil
2 cloves garlic – minced
Laughing Cow Cream Cheese Spread
1/8 cup Parmesan Cheese
Pepper

Mushroom Ingredients

1 pkg sliced button mushrooms
4 cloves garlic
2 Tbsp Olive Oil

Directions

In cast iron pan, heat olive oil, add chicken breasts, season as desired and cook over medium heat until browned on both sides.

While chicken is cooking, prepare mushrooms.

1. Heat oil, add garlic, cook over medium heat until garlic is fragrant.
2. Add mushrooms and sauté until browned.
3. Remove mushrooms and set aside.

In same pot, cook spinach mixture.

1. Start by adding olive oil, garlic, pepper and spinach to pan.
2. Allow spinach to completely wilt.
3. Add container of 8 cheese wedges and 1/8 cup Parmesan cheese, stir until melted.
4. Add mushrooms back to mixture.

Once chicken has browned on both sides, remove from cast iron skillet and transfer to a 9×13 lightly oiled casserole dish. Top with a slice of fresh mozzarella.

Pile spinach, mushroom and cheese mixture over mozzarella.

Place in 350 degree oven and cook for 20 minutes. I covered mine for the last half so as not to dry the mixture out.

Enjoy!!

Before we get to the yummiest vegetable based recipe I have made yet, I must first say,

HAPPY HALLOWEEN!!! We have had the cutest little kiddos visiting our house tonight. Love their tiny voices saying “trick-or-treat“!

I asked Champ if he was ready for some Halloween candy. His reaction is much like mine when talking chocolate.

Tonight for dinner was Spinach Mushroom Garlic Lasagna. Apparently, I am on a spinach, mushroom, garlic kick lately. I am rolling with it.

Spinach Mushroom Garlic Lasagna

Ingredients:

Box Lasagna Noodles (I used whole grain)
8oz. mushrooms, chopped
1/2 red onion, chopped
9 oz. bag spinach, chopped
2 Tbsp. minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. salt
pepper to taste
24 oz. Garden Vegetable Spaghetti Sauce
15 oz low fat ricotta
12 oz low fat cottage cheese
3/4 cup shredded Parmesan cheese
3 Tbsp. Egg White (or 1 whole egg)
8 oz shredded mozzarella
2 Tbsp EVOO

Directions:

Boil noodles in pot of water.

Saute chopped onion, mushrooms and garlic in EVOO over medium-low heat.

While mixture is sauteing, chop spinach and add to pan once mushrooms and onions have softened.

While spinach wilts in pan, mix together egg whites, ricotta, cottage cheese and shredded mozzarella in a medium size bowl. Set aside. Once spinach mixture has reduced, add in Vegetable Spaghetti Sauce.

Yum!

At this point you are ready to assemble the lasagna. In a greased 9×13 pan, overlap four lasagna noodles, top with mushroom/spinach mixture, dollops of the ricotta mixture and a handful of shredded mozzarella. Repeat layers four times.