6 boneless, skinless chicken breasts cut into 1 1/2-2″ squares
1/2 cup flour
1 tsp. dried tarragon, crumbled
1/2 tsp. salt
1/2 tsp. white pepper
2 T. butter
2 T. olive oil
12 mushrooms, sliced
1 2.2 oz. can sliced olives
1/2 cup dry white wine
1 small clove garlic, minced
1/2 15 oz. can drained, diced tomatoes

1. Combine flour with tarragon, salt, and pepper and dip chicken pieces in seasoned flour to coat on all sides.
2. Heat butter and oil and brown chicken pieces until golden.
3. Add wine and deglaze by scraping up brown particles.
4. Add tomatoes, mushrooms, olives and garlic.

Sir to combine and pour sauce over chicken pieces. Cover and cook until done – 15 minutes on lower heat. Serve with rice pilaf or orzo.

This is one of my all time favorites; we usually have this once every week or so throughout the winter. It makes great leftovers and freezes well.

Ingredients

1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1 (8-ounce) package prechopped onion and celery mix
1 jar green salsa
1 can green chilis (optional – depending on how hot you like your chili)
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
1 can white beans, like great northern or cannellini
2 cups shredded chicken breast
1 tablespoon fresh lime juice
1/4 teaspoon salt (I omit the salt if I’m using bouillon)
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced
Cilantro leaves (optional)

Preparation
1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery mix); sauté 2 minutes. Stir in salsa; cook 1 minute. Add broth, beans, and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among 4 bowls. Top with avocado and cheese (queso fresco or feta). Garnish with cilantro, if desired.

Adapted from Cooking Light.

This is another favorite of mine. I just had the pleasure of sampling Costco’s pesto yesterday, which would be really yummy in this recipe.

Turkey-Pesto Meatballs
Bon Appétit – March 1999

Ingredients
2 cups purchased chunky tomato pasta sauce
1/2 pound ground turkey
3/4 cup fresh breadcrumbs made from crustless Italian bread
2 3/4 tablespoons purchased pesto
1 egg white
1/4 teaspoon salt

8 ounces spaghetti or 1 medium spagetti squash

Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.

This is a one pan deal, so clean-up is super fast and easy. This is another one that comes together really quickly.

Five-spice-glazed Salmon with Sesame Green Beans
Fine Cooking Oct/Nov 2010

1/4 cup honey
4 tsp. reduced-sodium soy sauce
1-1/2 tsp. five-spice powder
2 large cloves garlic, minced
Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
Nonstick cooking spray
1 lb. slender green beans, trimmed
2 tsp. canola oil
1 tsp. Asian sesame oil
Kosher salt and freshly ground black pepper
2 Tbs. toasted sesame seeds
1 tsp. lemon juice
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In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.

In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.

Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve. With or without Basmati Rice.

This is a good one that comes together quickly. Forming the meatloaf into individual portions helps decrease the cooking time.

 
Cheesy Meat Loaf Minis
(Cooking Light – January 2011)

1/2 cup fresh breadcrumbs (about 1 ounce)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Preparation
1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.