Baked Chicken with Sauteed Mushrooms and Roasted Potatoes

I could eat mushrooms in every meal - raw, grilled, sauteed, roasted, sauced, etc. I LOVE them, and this particular way of cooking them is probably my favorite! Normally, I cook them this way with steaks, but they complimented baked chicken breasts very deliciously, too.

DIRECTIONS FOR THE CHICKEN
Put the following into a bowl and whisk together:
1. About 1/3 C Olive Oil
2. About 5-6 dashes of Worchestershire Sauce
3. Steak seasoning (any kind - I used Penzey's Chicago Steak Seasoning...DELICIOUS; I'm not sure about the amount...maybe, a tsp)

Put 4 small, boneless, skinless chicken breasts - or 2 large - in the bowl and let it marinate for at least 30 minutes in the refrigerator. After 30 minutes, bake at 350 for 20-30 minutes - depends on the thickness of your chicken.

DIRECTIONS FOR MUSHROOMS
1. Slice baby bella mushrooms (entire regular size pack)
2. Put mushrooms in a large skillet with about a Tbsp of olive oil
3. Stir to coat mushrooms and saute over medium heat
4. Lightly sprinkle mushrooms with Tony Chachere More Spice Seasoning
5. Add zesty italian dressing (about 1/8 C)
6. Add several dashes of worchestershire sauce to evenly cover the mushrooms
7. Bring to a slight boil and turn down heat to simmer; stirring occasionally

Let it simmer the whole time the chicken is cooking. The liquid should cook down to nothing or almost nothing. If it doesn't (b/c too much was used), you can strain the mushrooms to get the liquid away when you're ready to serve, or you can add a thickening agent - cornstarch, arrowroot, flour - to turn the liquid to a sauce.

When the chicken is ready, place it on the plate and cover with the mushrooms.

POTATOES
Clean and cube one white potato. Toss in olive oil to lightly coat and then add black pepper, a liberal amount of salt, garlic powder and a sprinkling of rosemary. I would normally bake them at 425, but since I was cooking the chicken at 350, I roasted these at 350, too. I put them in before the chicken and total time was about 40 minutes for them. I turned them over about half way through the cook time.

I had a sweet potato instead of white. I still cubed it and tossed in olive oil. Then, I sprinkled them lightly with white pepper, salt, ginger, cinnamon and rosemary. They were cooked the same way as the white potatoes.

I LOVE this meal! The marinade on the chicken is delicious, as well as the mushrooms. The roasted white and sweet potatoes were both great! Oh, and I added a light "dusting" of grated parmesan cheese to the white ones when I turned them halfway through. YUMMMMMMMMMM.........

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Monterey Chicken with Brown Rice and Roasted Brussel Sprouts

FOR THE CHICKEN:
4 small chicken breasts or two large
1/3 C olive oil
2 tsp seasoning salt - any kind
1 tsp black pepper
barbeque sauce - any kind
medium onion, diced
1 can diced tomatoes with green chiles (Rotel)
real bacon pieces (salad topping)
shredded cheese

DIRECTIONS:
1. Preheat oven to 350
2. Whisk together olive oil, seasoning salt and black pepper in a bowl
3. Add chicken to the bowl and let marinade for about 30 minutes
4. Stir together onions and drained tomatoes & chiles
5. Place chicken in a glass baking dish and spoon or brush on barbeque sauce to entirely cover the top of the chicken
6. Spoon an even amount of tomatoes & onions onto the chicken
7. Put dish in oven for about 20 minutes
8. Remove from oven and put bacon pieces and cheese evenly over the top of the chicken
9. Bake for another 10 to 15 minutes - until cheese is melted and beginning to brown (I used 2% shredded cheese, so it didn't melt as well or as pretty as full fat cheese, but the taste was still great.)

FOR THE BRUSSEL SPROUTS:
1. Cut the bottom off of each sprout and pull away to "bad" leaves
2. Place in a bowl with olive oil; stir to coat the sprouts
3. Put sprouts on a nonstick cookie sheet and sprinkle with black pepper and garlic powder
4. Roast in oven for about 15-20 minutes (at 350)
5. Remove from oven and turn over; bake for another 10 minutes

For the brown rice, follow instruction on the box. I cooked the rice in vegetable broth and garlic powder instead of just water.

This was a very simple meal and a yummy way to spice up boneless, skinless chicken breasts!

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Stuffed Red Bell Peppers

I'm trying to eat lower-carb suppers to lose some weight for our big day in March, and this meal is low in carbs on top of being EASY and very tasty.

INGREDIENTS:
2 Red bell peppers
3/4 lb of ground meat (any kind - chicken, turkey, beef, pork, etc.)
1 medium yellow onion, diced
2 garlic cloves, minced
1/2 Cup cooked brown rice (not instant)
1/2 Cup diced tomatoes, drained
1/3 Cup fat free sour cream
1/2 Cup shredded cheese (any kind - I used Italian blend)
2 tsp Dried Chives or chopped fresh green onions
Ground oregano & thyme, parsley, salt and black pepper (any spice/herb combination you like would work)
1/3 Cup beef or vegetable broth (or combine them)

DIRECTIONS:
1. Preheat oven to 350
2. Brown meat with onions and garlic; drain grease
3. Cut peppers in half, lenth-wise, and remove seeds and scrape the inside to make sure it's all even
4. Combine meat, onions, garlic, rice tomatoes, sour cream & cheese in a large mixing bowl
5. Add spices - liberally - but not too much salt (that can always be added to individual taste after cooking) - and chives or green onions; don't add parsley yet
You should taste the mixture to see what you need to add as you are handling the spices. It's completely up to you how much or how little or what to use.
6. Spoon mixture into each pepper half to fill it completely
7. Place peppers in glass baking dish and pour broth in the bottom of the dish
8. Cover dish with foil and bake for 25 minutes
9. Uncover and spoon liquid from bottom of dish over each pepper
10. Bake, uncovered, for another 15 minutes
11. Sprinkle parsley on top before serving

I had some meat mixture left over, but I started with a pound of meat. (That's why I cut it back to 3/4 of a pound.) This can serve 4 people - unless you have someone really hungry on your hands! :) Or you could get smaller peppers and less meat to try to make only enough for two. That's probably what I'll do next time. Next time, I may also mix up the meats, spices, veggies, etc. Anything goes!

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