Mushroom and Teriyaki Chicken Rice Bowl

Quick and easy teriyaki chicken with mushrooms, chicken and bok choy is a perfect weeknight dinner. Serve with a side of rice. For fast and delicious meals throughout the week, stir fry options like this dish are your best friend!

Prep time: 15 minutes      

Cook time: 10 minutes

Serves: 2    

 

Ingredients

  • 1/2 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1/2 lb (8 oz) boneless, skinless, chicken breasts cut into 1 inch cubes
  • 1 tsp (5 mL) vegetable oil
  • 2 large Portobella mushrooms, diced
  • 2 cups (500 mL) baby bok choy, sliced

Sauce:

  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 3 tbsp (45 mL) honey
  • 2 tsp (10 mL) rice vinegar
  • 1 tsp (5 mL) ground ginger
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) sesame seeds
  • 1/4 cup (60 mL) fresh chives

 

Directions

  1. In a small bowl, mix together salt, pepper, and garlic powder. Season chicken with half of the seasoning mixture. In a medium sized bowl, toss together mushrooms, bok choy and the rest of the seasoning mixture. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken for 4 minutes, stirring often. Stir in mushrooms and bok choy and cook for 1 minute.
  2. In a small saucepan whisk together soy sauce, water, honey, rice vinegar, ground ginger, garlic powder, cornstarch, and sesame seeds until smooth. Bring sauce to a simmer over medium heat and cook for 1 minute or until sauce is thickened. Remove from heat.
  3. Add teriyaki sauce to chicken and vegetable mixture and remove from heat.
  4. Serve over rice and garnish with fresh chives.
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Mushroom and Lemon Chicken with Rice

A one pot meal that will be sure to impress! This meal is a hearty comfort food with hints of bright spring flavours. Something for the whole family to enjoy.

          

Prep time: 15 minutes                

Cook time: 50 minutes

Serves: 4

 

Ingredients

  • 6 bone-in, chicken thighs
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb (8 oz) mushrooms sliced, white button and/or shiitake
  • 1/4 cup (60 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 cup (250 mL) rice
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/4 cup (60 mL) fresh parsley

 

Directions

  1. Preheat oven to 375°F (190°C). Season chicken with salt (1/4 tsp), pepper (1/4 tsp) and garlic powder. Heat oil in a large oven safe skillet over medium heat. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
  2. Add onions, garlic, and mushrooms to the same large skillet and cook for 3 minutes or until tender. Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, salt (1 tsp), and pepper (1/2 tsp). Place chicken thighs on top of the rice, skin facing up. Cover and bake for 40 minutes or until the chicken is cooked through. Garnish with fresh parsley and enjoy!
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Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

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Mushroom, Ham and Leek Skillet

Recipe Courtesy of Living Lou

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

1 tbsp olive oil
1 small leek, white and light green parts only, washed and thinly sliced
1 227g/ 8oz pkg. Button mushrooms, thinly sliced
2 cups diced smoked ham
4 eggs
Parsley for serving, optional

Directions

  1. Heat a large skillet over medium, heat. Add olive oil, leeks, mushrooms and ham. Cook for 7-9 minutes, stirring frequently until mushrooms have released their liquid (it’s ok if some remains in the pan).
  2. Create four wells in the mixture, and carefully crack eggs into wells. Cover and cook until eggs have set to your desired doneness, about 6 minutes for medium-soft yolks.
  3. Serve with parsley, salt and pepper to taste.
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Provencal Poached Salmon Dinner

Provencal Poached Salmon Dinner

Mushrooms, tomatoes and herbes de Provence add flavour to the poaching sauce for salmon fillets. Herbes de Provence is a seasoning found in most supermarkets. Serve over mashed potatoes to complete the meal and absorb the delicious sauce.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients
1 tablespoon olive oil
12 ounces mixed mushrooms (crimini, white, shiitake), thickly sliced (5 cups)
1/2 Cups chopped onion
1/2 Cups dry white wine or chicken broth
2 medium tomatoes, chopped
1/4 teaspoons each salt and pepper
1 teaspoon herbes de Provence*
4 ounces each) salmon fillets
2 cups mashed potatoes
chopped parsley or pea sprouts (optional)

Directions
In large 12-inch non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown. Add broth, tomatoes, salt, pepper and 1/2 tsp herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce overall. Sprinkle with chopped parsley or pea sprouts if desired.

Nutrients Per Serving

448 calories, 23 g fat, 34 g protein, 25 g carbohydrates, 3 g fibre.

Excellent source of vitamin E, B6, B12, thiamine, riboflavin, folic acid and magnesium.

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