Chicken & Zucchini in a White Wine Sauce

Simple and quick, this dish is great for a quick week night dinner. The zucchini could really be substituted for any other veggie, I just had zucchini in my refrigerator. The hubby asked for seconds which made me smile as I tucked the recipe away in my arsenal. The butter makes this recipe, so don't skimp, just use light! No leftovers from this one, double the recipe if you've got kids.

Adapted from SkinnyTaste
Ingredients:

• 8 chicken tenderloins (more for bigger families)
• 1 tbsp light butter (I use smart balance EVOO, delish!)
• 2 tsp olive oil
• 3 tbsp minced garlic
• 12 oz sliced zucchini
• 1/4 cup white wine
• 1/3 cup lower sodium chicken broth (could use fat free, too)
• 1-2 tbsp corn starch
• salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Directions:

• Heat skillet to medium-high heat. When hot, add 1/2 tbsp butter and olive oil. Season chicken with salt and pepper and place in skillet, cooking for about 7-8 minutes on each side, until chicken is no longer pink throughout. Keep warm and set aside in separate dish.

• Add 1/2 tbsp butter, olive oil and garlic to same skillet. After a few minutes, add zucchini, salt and pepper, and cook for 5 minutes or until golden.
• Add wine, chicken broth, parsley, and cornstarch. Stir to break up any bits from the pan. Bring heat close to a boil then reduce to low, cover and simmer for about 5 minutes, until liquid has thickened.
• Top the chicken with the zucchini sauce and serve.

Autumn Penne Pasta with Sauteed Brussel Sprouts

I made this for my 'cheat day' dinner and didn't change a thing. If you're looking for lower carbs, the meat and veggie mixture is thick enough to enjoy without the whole wheat penne noodles. We seriously had leftovers for days and raved each time we ate it!

Adapted from SkinnyTaste
Ingredients:

• 1 sweet pork sausage link, casing removed, crumbled
• 1 1b 93% lean ground turkey
• 4 tsp olive oil
• 4 cloves garlic, sliced thin (or 4 tbsp minced garlic)
• 10 oz brussels sprouts, stems removed, sliced thin
• 1 small onion
• 1/2 cup shredded carrots
• 1 celery stalk, diced small
• 28 oz crushed tomatoes
• 3-4 bay leaves
• 1/2 tsp crushed red pepper (more if you want a kick!)
• salt and pepper to taste
• 12 oz whole wheat penne noodles

Directions:

• In a VERY LARGE, wide skillet, add 2 tsp of oil over medium heat then add garlic and cook until golden. Added shredded brussels sprouts, salt and pepper and saute until slightly tender, about 5-6 minutes. Set aside in another bowl.

• In the same skillet, add remaining 2 tsp of oil over medium-high heat and add onion, carrots, and celery, stirring well to coat with oil. Cook until the vegetables turn golden brown, about 10-12 minutes.
• Add crushed tomatoes, sausage, turkey, bay leaves, crushed red pepper, salt and pepper to taste. Reduce heat to low, cover and simmer about 30-40 minutes, or until sauce thickens.
• While sauce is simmering, boil pasta in a large pot of salted water for 10 minutes. Drain and add the pasta to the skillet and toss with the sauce/meat mixture. 
• Add brussel sprouts, toss and serve with parmegiano-reggiano cheese and ricotta cheese to top (optional).