Sun Dried Tomato Pasta, Mushroom Sliders, Herb Panko Salmon

PRODUCE

9 cloves of garlic

1 head of garlic (you will need the entire head to roast)

8 oz. package of sliced mushrooms

4 portabella mushroom caps

Package of basil (this is used in 2 recipes)

1 lemon

2 TBS of chopped parsley

PANTRY

8 oz package of Linguini (I use the dreamfields low carb)

1 jar of sun dried tomatoes in oil

1 cup of low sodium chicken broth

4 rolls (something similar in size to the mushroom caps)

olive oil

cooking spray

1 TBS flour

2 TBS dijon mustard

1 cup Balsamic vinegar

1 TBS brown sugar

1 TBS soy sauce

1/2 cup of mayo

1/2 panko bread crumbs

MEATS

1 lb. of chicken tenders

2 portions of salmon fillets (or fish of your choice)

DAIRY

1/3 cup of skim milk

3 TBS of light cream cheese (I used pilly whipped)

4 oz fresh mozzarella 

6 oz. brie cheese

FREEZER:

1 oz. package of frozen spinach 

Sun Dried Tomato Pasta with Spinach a Chicken

8 oz of Linguini

1 lb of Chicken tenders

4 cloves of minced garlic

1 8oz package of frozen spinach (defrosted and drained)

8 oz. of fresh sliced mushrooms

Salt and pepper

1/3 cup of skim milk

1 TBS flour

3 TBS cream cheese (i used the philadelphia whipped)

4 TBS chopped sun dried tomatoes

1 TBS of sun dried tomato oil

2 TBS fresh chopped basil

Cooking spray

1 TBS of olive oil

1 cup of low sodium chicken broth

4 oz of fresh mozzarella

In a blender or food processor add skim milk, flour, cream cheese and half of the sundries tomatoes.  Blend until smooth. 

Marinate chicken tenders with 1 TBS of chopped basil, 1 clove of minced garlic and 1 TBS of oil from the sun dried tomato jar

Spray a large sauté pan with cooking spray. Add 1 TBS of olive oil and 1 minced garlic clove.  Sauté for 30 seconds.  Add mushrooms and cook for 2-3 minutes. Add defrosted spinach and cook until warm. Remove mixture and cook the chicken tenders.

Add the blended mixture with chicken broth and simmer.  Add chicken, veggies and pasta.

Top with remaining sun dried tomatoes and grated fresh mozzarella

Balsamic Mushrooms Sliders with Brie and Roased garlic aioli

(If you don't like mushrooms you can always use skirt or flank steak as a replacement) 

4 Portobella Mushroom caps

Balsamic Marinade:

 1/2 c. balsamic

1/4 cup of olive oil

3 garlic cloves minced

1 TBS brown sugar

1 TBS of soy sauce

2 TBS of any fresh herb (parsley, dill or cilantro)

Roasted garlic aioli

1 head of Garlic

1/2 mayo

salt pepper

2TBS of Balsamic

Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins

Add mayo, salt, pepper and balsamic.  Mash it all together

Marinate the mushroom caps for at least 30 minutes. Grill until browned and cooked thru

Top each cap with Brie cheese

Spead the ailoi on the top of the bun and serve.

Would be great with the hawaiian rolls !

Herb Panko Salmon

2 6oz Salmon Fillets

2TBS of Dijon Mustard

Salt and pepper

Panko Mixture:

 1/2 cups of panko

3 TBS chopped fresh basil (or whatever herb you have on hand)

2 cloves of garlic minced

zest of 1 lemon or you can just squeeze in some juice 

1 TBS of olive oil

salt and pepper

Mix all ingredients well 

Pat Salmon fillets dry with a paper towel.  Spread dijon mustard on top of fish.  Add Panko mixture. Press down so that all the panko sticks to the mustard. Drizzle a little olive oil over the top.

Bake 375-400 in the over until fish is 135 degrees