Creamy Chicken and Herb Skillet

Serves 4

Creamy Chicken and Herb Skillet is a quick and fresh-tasting weeknight meal.

Ingredients 

• 1lb chicken breasts, pounded thin
• extra virgin olive oil, for brushing
• salt & pepper
• 1 Tablespoon extra virgin olive oil
• 1 large shallot, minced
• 5oz spreadable herb cheese (like Boursin or Laughing Cow)
• 1/2 cup chicken broth
• 1 Tablespoon fresh lemon juice (about 1/2 small lemon)
• 2 Tablespoons chopped fresh tarragon, or basil, or parsley

Instructions

• Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
• Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

Via: http://www.iowagirleats.com/recipes/?recipe_id=6047690

SPICY VEGETARIAN CHILI

Serves 6 to 8

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat eaters.

Ingredients: 

2 tablespoons olive or canola oil

• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 medium red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon finely chopped chipotles in adobo
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoon salt
• 1 (28 ounce) can diced tomatoes, with their liquid
• 3 cups cooked red kidney beans, drained
• 1 1/2 cup cooked black beans, drained

Method: 

Heat the oil in a large pot over medium heat. Add onions, carrots, celery,
 peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened
 but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend.
 Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45
 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls
 with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Via: http://www.wholefoodsmarket.com/recipe/spicy-vegetarian-chili

ROOT VEGETABLE STEW WITH BEEF AND BARLEY

Serves 4 to 6
Beef and root vegetables impart a rich, hearty flavor to this warm and comforting dish. Pair each bowl with sliced wholegrain bread, a small wedge of English farmhouse cheese and a crisp green salad for a truly satisfying meal. And remember, leftovers are perfect for lunch.

Ingredients:
1/4 cup unbleached white flour or oat flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
3/4 pound lean beef round, cubed
3 tablespoons extra virgin olive oil, divided
2 large stalks celery, chopped
1 cup chopped onion
1 cup chopped carrots
1 cup chopped, peeled rutabaga
1 cup sliced fresh mushrooms
1/3 cup pearled barley
1 quart beef broth, divided
1 bay leaf
1/4 cup chopped parsley for garnish

Method: 
In a medium bowl, combine flour with the salt and pepper. Toss cubed beef in flour mixture, coating all sides and reserving any leftover flour.

In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate. Add remaining tablespoon of olive oil to the pan. Stir in celery, onion, carrots, rutabaga and mushrooms, scraping up any brown bits from the bottom of the pot. Cook vegetables, stirring for 2 minutes.

Add barley and continue to cook, stirring for an additional minute. Stir 1/4 cup beef broth into remaining flour until completely blended. Add this along with remaining broth and beef cubes back into the pot. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, until beef is tender and stew is thickened, about 1 hour. Remove and discard bay leaf. Garnish with parsley and serve.

Nutritional Info: 
PER SERVING:290 calories (110 from fat), 13g total fat, 2.5g saturated fat, 45mg cholesterol, 900mg sodium, 23g carbohydrate (5g dietary fiber, 5g sugar), 20g protein

via: http://www.wholefoodsmarket.com/recipe/root-vegetable-stew-beef-and-barley