Balsamic Chicken and Baby Spinach with Couscous

I love knowing when I put dinner on the table that it has servings from at least 1/2 of the food groups. This meal has 4 of the 6 and tastes amazing! I also love cooking with only one hot pan 🙂 I know I’ve done a good job when I’ve served a nutritious meal and my family scarfs it down like it is candy. This recipe is really easy and cheap to make. For leftovers if you don;t have left over chicken make extra sauce and spinach to put over left over couscous for lunch. Delish!

Serves: 4

Ingredients:

– 1 tbsp olive oil

– 3 cloves of garlic, chopped

– 1 lb boneless skinless chicken breasts

– 10 oz baby spinach

– 2 1/2 tbsp balsamic vinegar

– 1/3 cup low-sodium chicken broth

– 1 cup low sodium canned chopped tomatoes with juice (Our store sells fire roasted chopped tomatoes that are incredible mmmmm!!)

– 2 cups couscous, whole wheat if available

Directions:

1.) Heat large saute pan over medium heat. Add oil and garlic and cook for about a minute.

2.)Trim chicken (I usually cut breasts in 1/2 since a serving is equivalent to the size of your palm.) Add chicken to pan and cook until done. Approximately 5 minutes on each side. Remove from pan when done.

3.) In same pan add spinach until wilted (aprox 1-2 minutes). Add in increments as to not flip spinach out of pan. Don’t cook more than 2 minutes because you will start to “cook out” nutrients and flavor.

4.) Cook couscous according to package. The directions will probably prompt you to add butter. This is optional and I usually do not add it to keep this whole grain the healthier side.

5.) Put cooked spinach aside and in the same pan add balsamic vinegar, chicken broth, and tomatoes. Stir and simmer for 3-5 minutes.

6.) Place a large spoonful of couscous on plate. Top with spinach, chicken and sauce.

7.) Indulge 🙂

**All photos are originals taken by me**

Veggie Burgers

In the very beginning of our marriage my husband and I started getting sick of the only two recipes I knew how to make. He suggested before a shopping trip that we make veggie burgers. At the time I was not aware that you could easily buy veggie patties in the store (Yes, that is how domesticated I was at that point haha!) So I turned to the internet hoping to find a good recipe. You can imagine my amazement and my husbands laughter when we got to the frozen section of the market and there were tons of pre-made veggie burger patties. Regardless, I wanted to prove to my man that I could make my own veggie burgers and we have never bought a frozen veggie patty since. These are great because the recipe is super easy and it is a “pre-make” Whip these suckers up and let them freeze overnight. We like to make a double batch so that we have a patty back stock in a pinch. You can find the original recipe on tasteofhome.com but I have made a few modifications.

Serves: 6     One serving (patty) is only 241 calories!

Ingredients:

– 1-16oz can of reduced sodium kidney beans, rinsed and drained

– 1/2 cup of old-fashioned oats

– 2 tbsp ketchup

– 1 medium onion, chopped

– 1 medium carrot, shredded (I shred and then chop the shreds)

– 1 small sweet red pepper, chopped

– 2 garlic cloves, minced

– 1/2 tsp salt

– 1/8 tsp white pepper

– 6 hamburger buns (We like whole grain or wheat buns to compliment the oats in these patties.)

– your favorite burger accessories (tomato, lettuce, cheese, etc.)

Directions:

1.) Mix together beans, oats, ketchup, veggies, and seasonings until blended.

2.) Form into 6 evenly sized patties.

3.) Wrap in plastic wrap and freeze.

4.) When the hankering for a veggie burger hits pull them from the freezer and put on a nonstick baking sheet. Preheat oven to 350 degrees.

5.) Cook for 15 minutes on each side (30 minutes total). Place on a toasted bun, accessorize and enjoy 🙂

**All photos are originals taken by me.**

*Original recipe can be found at tasteofhome.com*