Tag Archive | mushrooms

Orange-Pineapple Chicken Skewers

Well let me tell you, this experiment was a long shot! I wasn’t sure how this was gonna turn out and was prepared to throw it in the trash. I was pleasantly surprised though that this was actually very tasty. It is a different flavor than I’ve ever had before and may not be for everyone but the chicken practically melts in the mouth! It’s worth trying in a small batch to see what you think.

I was really worried when hubby came home and had his taste testing because fruit and meat just doesn’t go together in his mind. Of course, I didn’t tell him what was in it before he tried it. As I anxiously awaited his response to his first bite, I was just bursting to tell him what was in it. First bite and his face lit up and he said,  “WOW that is delicious!” and then asked what was in it. Boy was he surprised! So, without further ado….

Orange-Pinapple Chicken Skewers


2 boneless, skinless chicken breasts, chunked

Juice of 2 oranges

1 c frozen pineapple chunked, thawed, divided

1/2 tsp cinnamon

1/4 tsp ground mustard

1/4 tsp oregano

1 tbsp braggs

your favorite veggies chopped into large chunks


(The chicken will be marinated. I used my vacuum sealer marinade dish and vacuum sealed, placed in fridge and marinated for 4 hours. A baggie or other covered dish should work fine.)

Add chicken, orange juice, cinnamon, ground mustard, oregano, and braggs to container. Dice 1/2 of the 1 c of pineapple chunks and add to the container. Seal and marinate for at least 4 hours.

Make your kabobs using your favorite veggies and the other 1/2 c pineapple chunks. I used the pineapple, purple onions, mushrooms, red bell peppers, and grape tomatoes

Grill, serve, and Enjoy! 🙂


Spinach and Mushroom Chicken

I was really trying to come up with something different but my brain just was not cooperating. I didn’t have any creativity flowing so I just figured I would think of different things that sounded good and put them together and see what happens.

I love spinach and I love mushrooms. How could those not go well together? So, I thought I’d toss them together with some chicken breasts and give it a try. The smell of it cooking all day about drove me nuts! It smelled sooo good! I was hoping it tasted as good or even better than it smelled. It just so happened to turn out pretty tasty and hubby loved it so, it made it to this post!

Spinach and Mushroom Chicken Recipe


3 Boneless, skinless chicken breasts

1 1/2 c fresh baby spinach (I somewhat packed it but not tight)

3 c  sliced baby portobello mushrooms

1/2 lg onion, coarsely chopped

3 cloves garlic, minced

1 tbsp poultry seasoning mix

1 tbsp braggs

1 c low sodium chicken broth


Put everything in the crockpot and cook on low for 6-8 hours until chicken is tender

I served it with plain quinoa (the juice from the chicken adds lots of flavor to the quinoa) and almond green beans

Enjoy! 🙂

Chicken With Tomatoes and Portobello Mushrooms

When I was on my spring break I cooked up a storm and froze everything I cooked for when I was busy with school or just too darn lazy to cook something. Well, the other day one of those cases happened. I was just too darned lazy to cook but I also was having a hard time figuring out what I actually wanted. So, I headed to the freezer and looked through my towering containers of food because I have no idea anymore what I cooked. One of the first things I grabbed was this and in my mind was an AHA! This is it!

Now, what do I serve it with? It’s saucy so I was thinking maybe brown rice but I didn’t think that flavor would be right. Then I thought quinoa. That’s better for you than rice but the texture is small and I wasn’t sure if it would get lost in all that sauce. Then it hit me….Quinoa noodles! Oh yeah! These things are gluten-free and low in carbs so that was the answer! I have not tried them before so I wasn’t sure how they would be but I’m telling you…they taste like the real deal! Go get some and try it with this dish!

I actually adapted this recipe from a Whole Foods recipe and it’s a keeper! Delicious!

Chicken With Tomatoes and Portobello Mushrooms (Adapted from Whole foods. View Original Recipe Here)


2 tbsp extra virgin olive oil

1/4 c arrowroot powder

Braggs to taste

1/2 tsp red pepper flakes

3 boneless skinless chicken breasts cut into chunks

1 lg onion, diced

4 cloves garlic, minced

1 15oz can no salt added crushed tomatoes

1 c low sodium chicken broth (I use Pacific Naturals 80mg sodium per serving!)

1 lb portobello mushrooms, chopped

Juice of 1 lemon

1/2 tbsp dried basil leaves (May need to add another 1/2 tbsp, I’m not a big spice person)

1 tbsp parsley flakes


Heat oil in lg pan.  In medium bowl mix arrowroot and red pepper flakes. Coat chicken, shake off excess arrowroot, and sautee until brown, stirring occasionally. Transfer to plate and reheat pan and sautee onion, garlic and mushrooms just until soft. Add tomatoes, broth, chicken, and braggs to taste (1-2 tbsp). Simmer uncovered 45 mins. Serve over a bed of cooked quinoa noodles. I garnished with some freshly shredded parmesan, asiago, and romano cheeses but again, didn’t really notice it and could be left out. Enjoy!

Almond Green Beans

Green beans are one of my most favorite veggies. I could sit and eat a whole bushel of them and make a meal out of just green beans and be satisfied with that. I love them raw…they are just so fresh and green tasting; they snap and are juicy with their little green bean babies inside! Ok, now this is just sounding wierd…I love green beans cooked too. It doesn’t seem to matter how they’re cooked because they are just plain delicious!

I love to try different ways of cooking them to change-up the flavors. I definitely don’t want to get bored with them! I also love how the frozen ones have different cuts. It may sound a little crazy but they do have a different taste when they are just cut than when they are french cut. I really do like both styles and each one has its own flair in their dishes. This dish is made with french cut green beans and it is delicious! (Don’t tell the cut green beans…but the french cut are really my favorite!)

Almond Green Beans


16 oz Frozen french cut green beans

8 oz mushrooms, sliced

1/2 lg onion,slivered

2 cloves garlic, minced

1 tbsp braggs (or coconut aminos)

1/3 c slivered almonds

1/2 tbsp coconut oil


Sautee mushrooms, onions, and garlic in coconut oil until just beginning to become tender. Add frozen green beans and braggs and continue cooking until green beans are tender but not completely soft. Stir in almonds and cook for 1 minute longer. Serve and enjoy! YUM!

Quinoa Pilaf

I discovered quinoa a few months ago. The first time I made it, it really grossed me out when I looked at it. It is tiny little balls with white spirals coming out of it. Yuck. I could only imagine the texture.perhaps tapioca? Ick. Well, I made myself try it anyway. I LOVE quinoa! The taste of it reminds me of brown rice. So, I get to have “rice” without the starch and carbs that go along with it. Now, I’m not saying quinoa doesn’t have this stuff but it is better for you and it’s easier to digest! Quinoa is pronounced keenwa and is technically not a grain but a seed. One of the best discoveries in my opinion! Here is how I make quinoa when I want it as a side dish like I would rice.

In this picture, I served the quinoa pilaf with bacon crusted chicken and “creamed” spinach

Quinoa Pilaf


1 c quinoa, rinsed

6-8 oz mushrooms, sliced

1 red bell pepper, chopped coarsely

1 small-medium purple onion, chopped coarsely

1 Med tomato, chopped

3 cloves of garlic, minced

1 1/2 cups low sodium chicken broth ( check labels!)

1/2 tbsp coconut or extra virgin olive oil

Coconut aminos or braggs liquid aminos to taste


In medium sauce pan, melt oil and sautée veggies and garlic until crisp tender. Add rinsed quinoa and sautée 2-3 mins. Add chicken broth and aminos to taste and bring to a boil. Reduce heat, cover, and simmer until all water is absorbed. 15-20 mins. Stir in tomatoes and serve

“Creamed” Spinach

I was really wanting a vegetable smothered in cream sauce! Considering I don’t eat dairy, that caused a dilemma! After looking at so many recipes on the internet, I found I CAN have a nice creamy sauce using…coconut milk! I decided I wanted to go ahead and add wine to it, which I’m sure can be eliminated. I tried using white cooking wine and almond milk when I made this sauce the other day. It was good but I think the cooking wine just wasn’t right. So, I broke out the corkscrew and opened the bottle of my favorite white wine that has been chilling in the fridge for quite some time just waiting to be opened. I guess it was mad at me for waiting so long because it took 20 minutes to get the darn thing open and bent up the opener in the process. This is a sweet white wine and I first tried it at Olive Garden during my former eating life.

I decided I only wanted to use a 1/4 c but I accidentally poured 3/4 c. What’s a gal to do in a situation such as this? Well, I HAD to drink that 1/4 c! MMMMM. Ok, back to the topic…

I served the “creamed” spinach with bacon crusted chicken and quinoa.


8 oz (or more) baby portabella mushrooms, sliced

1/2 large onion (or more), sliced, then quarter the slices

4 cloves garlic, minced

16 oz frozen cut leaf spinach

1/2 c white wine or white cooking wine

1 1/4 c coconut milk

1/2 tbsp cold pressed coconut oil or extra virgin olive oil

coconut aminos or braggs liquid aminos to taste


Melt oil in pan and add mushrooms. Sautee until just beginning to shrink or wilt, 5-10 mins. Add onions and garlic and sautee until soft. Add spinach and sautee until thawed. Add wine and bring to boil. Simmer 5 mins. Add coconut milk, bring to boil and simmer 15 mins uncovered. Season with aminos to taste and enjoy!