Chicken and Mushrooms with steamed carrots

So I forgot to take a picture until we had already "dug" in. This was a really good meal. I'm trying to cook exclusively from my pantry and freezer this week. Except for fresh produce. I found this recipe here. My husband loved it and so did I. My kids ate some. They are so picky.

• 6 Servings
• Prep: 5 min. Bake: 30 min.

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon paprika
• 1/2 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1/2 cup sherry or chicken broth
• 3 green onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup shredded part-skim mozzarella cheese

Directions

• Arrange chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.
• Bake 10-15 minutes longer or until a meat thermometer reads 170°. Top with cheese. Bake for 3-5 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Analysis: One serving (1 chicken breast half) equals 198 calories, 6 g fat (3 g saturated fat), 79 mg cholesterol, 361 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.

Chicken Breast stuffed with Spinach and Goat Cheese

I know that it has been a while. But I am starting anew tonight with some yummy meals each day this week. My first goal this week is to make all three meals and all snacks with the food I have already in my house. I did go to the store and get some milk and eggs and veggies but everything else I am going to try and use whats in my house. So tonight for dinner is Chicken stuffed with spinach and goat cheese. Except that I am using feta cheese because that is what I have in my fridge. I served it with a spinach salad with red wine vinaigrette.

Frugality: Everything was in my house so very frugal.

Waistline: This recipe comes from my South Beach Diet cook book. And it's a Phase 1 recipe which is very waistline conscious. Per serving: 280 calories, 10g fat, 42g protein, 3g carb, 1g dietary fiber, 390 mg sodium.

Recipe:
4 t evoo
2 garlic cloves, minced
1 (1/2 pound) bunch spinach, tough stems removed
4 (6 ounce) boneless, skinless chicken breasts
4 ounces low-fat goat cheese
salt and freshly ground black pepper

You'll also need wooden toothpicks

Heat oven to 400.
Heat 2 teaspoons of oil int a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.
Slice your chicken breast open like a pita bread. Open each pocket and sprinkle with salt and pepper. Then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.
Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once until well browned on both sides, about 3 minutes per side. -- Note -- I actually cooked them for about 5 minutes each side. I have a thing about making sure my chicken is thoroughly cooked. Transfer the skillet to the oven and bake until juices run clear. For me I cooked it for about 15-18 minutes. The recipe says 8 minutes. That's not long enough for me. The chicken was still pink in the middle.

Tonight for dinner is Tortilla Soup. I used this recipe: Slow Cooker Tortilla Soup Recipe except I didn't put the salsa in. I don't like canned salsa. And I didn't add the chilis because I didn't have any and I didn't want to go to the store. I added a packet of reduced sodium taco seasoning instead.

Waistline: Not bad. Skinless chicken. Black beans. Tomatoes. All good. I didn't add the chips or the cheese so quite healthy right? Maybe too much sodium though.

Frugality: I had every ingredient in my cupboards/freezer. Which is always so nice.