Mushroom Artichoke Chicken w/ Honey Mustard Red Wine Vinegar Glaze

Artichoke Mushroom Chicken


I’ve gotta be honest with you.

I could have omitted the chicken in this recipe and been just as satisfied.   Don’t get me wrong.  The chicken was great but the honey mustard and red wine vinegar glaze over the mushroom, artichoke combination was the winning combination.



Artichoke Mushroom Chicken


This recipe is easy to assemble and only takes an hour to cook.  No fuss recipe in my standards.




Step 1

  • Heat oven to 350 and prepare a large baking sheet with olive oil spray
  • Drain artichokes, halve mushrooms, slice onions and spread in one layer on pan




Step 2

  • Trim chicken breasts of any fat and skin
  • Slice tiny slits in top of chicken to allow glaze to seep in
  • Lay chicken breasts on top of mushroom and artichoke slices
  • Mix together honey, spicy mustard, garlic, olive oil, water, red wine vinegar, thyme, basil, tarragon, sea salt and pepper.
  • Using a pastry brush, evenly spread on top of chicken and mushroom/veggie mix.  Reserve a small amount of glaze.




Step 3

  • Place in oven for an hour
  • Baste chicken 2-3 times during the hour with remaining glaze.




Step 4

  • Once chicken is cooked throughout and top begins to crisp, remove from oven and allow to sit before serving.
  • Enjoy

Mushroom Artichoke Chicken


Mushroom Artichoke Chicken


Mushroom Artichoke Chicken





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Mushroom Artichoke Chicken with Spicy Honey Mustard and Balsamic Glaze

Simple Ground Turkey and Pepper Saute



In an effort to make dinner using only lean proteins and vegetables I created this little gem.

Don’t judge a thrown together recipe by it’s photos.  It really was good!   Good enough that I made a second batch a few nights later!

Again, sincere apologies for the less than appetizing photos, but if you are looking fora high protein, minimal carb dinner option, this is a definite YES in your recipe book.



Ground Turkey (Italian Style if possible)

2-3 peppers (sliced)

Half red onion (chopped)


Can of diced tomatoes

Can of diced green chiles

Worcestershire Sauce


Brown the turkey, add the veggies, season with Worcestershire sauce and a little pepper, cook until veggies are tender.






Spinach Mushroom Smothered Chicken Recipe


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
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

Mushroom Ingredients

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


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.






Spinach Mushroom Garlic Lasagna Recipe And Happy Halloween!

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


  • 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



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.



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.


Place in 350 degree oven for 20-25 minutes.  Let set, cut, serve, devour.  Try to have just one serving.  Not. Possible.





Hope you all had a wonderful Thursday!

What was your favorite costume of the evening?

Spinach, Feta, Egg White Casserole and Sunday Funday!

For whatever reason, I woke up at 6:30am Sunday morning.  Who.  Does.  That?!?!

I took advantage of the early morning and ran to our local Hy-Vee to grab a few things for a new breakfast casserole I wanted to try out.  I LOVE Hy-Vee, and love it even more now that they have the Fuel Saver Card.  Seriously makes my heart happy.  My vehicle isn’t the most economical for gas mileage.  


Before we get to the casserole, let me give a quick recap of my Sunday Funday.

1) Breakfast with my hubby

2) Church with one of my best friends, Tyree.  Their guest musician and speaker that day was Roddy Chong.  He was phenomenal and I could have listened to him play for hours! He currently tours with the Trans-Siberian Orchestra.  How cool would that be?  His testimony was interesting and entertaining and truly showed how the right amount of tenacity, perseverance and faith can get you where you never imagined. 

ImagePhoto Courtesy of

3) Harley Time!  The weather will soon be against us in regards to motorcycle riding, so my husband and I took off for a few hours Sunday afternoon.  We toured a few Nebraska back roads to soak up the crisp fall weather and took a pit stop at Dog House Saloon in Waterloo for a bite to eat and a cocktail.  Their watermelons are seriously yummy!  And one is plenty if you want to think straight!  WOW!  I didn’t get any pictures of the two dogs my husband ordered, but they received high remarks from the man himself.  A traditional dog was topped with cooked onions, pickles and mustard.  The Italian Dog had roasted peppers, pepperoni and some sort of sauce.  They also weren’t your typical dogs… more like hamburger/sausage mixture.  He recommends highly.


For the record, that stupid Styrofoam cup has been there since our Milwaukee trip.   Boys….




4) After our afternoon ride, we returned home, I worked on a new TurboKick Round (I start teaching at the YMCA tomorrow), blogged and watched a little TV.  Great little Sunday!


Now for the recipe.


Spinach Feta Mushroom Egg White Casserole

100% Liquid Egg Whites, 16 oz.
Spinach, 9 oz.
Sliced Mushrooms, 8 oz.
Reduced Fat Crumbled Feta Cheese, 3 oz.
Diced Red Onion
2 cloves diced Garlic

In a large nonstick pan, saute onions, garlic, and mushrooms with a little bit of EVOO. Transfer to a bowl once cooked

Add spinach to same pan, cover, and let wilt (a few minutes)
Remove from heat. Drain liquid. Toss lightly before adding to mushroom mixture.

Pour half the egg whites into 8×8 dish. Mix in the spinach, mushroom, and onion mixture.  Sprinkle Feta Cheese on top.

Bake at 350-375 for 30 to 40 minutes or until light brown on top.




Healthy, Nutrient Rich, Protein loaded.  Can’t ask for much more!

Hope your Monday has been a good one!


Do you have a favorite breakfast casserole?