Chicken and Sweet Potatoes with Shallots

I found this recipe in Real Simple Magazine. And it's simple, alright! It's an easy meal to whip together but lacks nothing in the flavor department.








Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 2-inch pieces
4 tablespoons olive oil
4 6-ounce boneless skinless chicken breasts
4 shallots, sliced into thin rings
2 tablespoons roughly chopped rosemary
salt and pepper

Directions:
Place the sweet potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 14 to 16 minutes. Reseve 1/4 cup of the cooking water, drain the potatoes, and return them to the pot. Mash with the reserved cooking water.

Meanshile, heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken with salt & pepper and cook until golden brown and cooked through, 6-7 minutes per side. Transfer to plate.

Wipe out the skillet and heat remaining 3 tablespoons olive oil over medium-high heat. Add the shallots and rosemary, season with a little salt & pepper, and cook, stirring until shallots are tender 3-4 minutes. Serve chicken with the potatoes and drizzle with the shallot mixture.

Sesame Halibut en Papillote

The name sounds intimidating but this recipe is fast, simple and delicious! This is the first time I've cooked fish in parchment paper and I'm going to do it more often! Central Market had Mahi Mahi on sale so I used that instead of Halibut. On the side, I served colorful heirloom tomatoes, simply dressed with vinaigrette and fresh basil.

Ingredients:
1 tablespoon dark sesame oil, divided
g cloves garlic, minced
4 cups shredded bok choy
1/2 tsp salt, divided
1/2 tsp chili paste with garlic
4 (6-ounce) halibut fillets (about 1-inch thick)
1/4 tsp freshly ground black pepper
1 tsp sesame seeds, toasted

Instructions:
One: Preheat oven to 400 degrees. Heat 1 tsp sesame oil in large nonstick skillet over med-high heat. Add garlic, saute' 30 seconds, then add bok choy and dash of salt. Saute' 5 minutes or until crisp-tender.

Two: Cut 4 15-inch squares of parchment paper. Fold each square in half open each. Place 1/4 cup bok choy near the fold; top with 1 fillet. Sprinkle fish with salt & pepper, drizzle sesame oil over and sprinkle with sesame seeds. Fold paper and seal edges with narrow folds. Place packets on baking sheet and bake at 400 degrees for 18 minutes until the paper is puffy and lightly browned. Place packet on plates, cut open and serve immediately.

Crustless Italian Quiche

I found this recipe in my new favorite cooking magazine, Clean Eating. It's so yummy and good for you, and at 190 calories for 1/5 of a pie, you can't go wrong!

Ingredients:
2 cups eggplant, chopped
1 cup zucchini, chopped
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
2 cloves garlic, minced
2 tsp extra virgin oilive oil
4 artichoke hearts (water packed and drained from jar)
1 egg
1 cup egg whites
1 cup skim milk
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 cup fresh basil, torn in pieces
3/4 cup part-skim mozzarella cheese, shredded
cooking spray

Instructions:
One: Preheat oven to 425 degrees. In a large non-stick skillet saute eggpplant, zucchini, bell pepper, onion and garlic for about 10 minutes. Then turn off heat and gently fold in artichokes.

Two: In a medium size bowl, whisk egg, egg whites, black pepper, thyme and oregano. Add egg mixture, basil, and mozzarella to vegetable mixture and stir until evenly mixed.

Three: Mist an 8 or 9 inch round or square glass pan with cooking spray. Pour egg-veggie mixture in. Bake for 25-30 minutes. Remove from oven and let sit for 10 minutes to set quiche.