Lemon Scented Muffins, Stuffed Mushrooms & Chicken Tagine!

Lemon-Scented Muffins

Adapted from a recipe by Cooking Light 

Prep time: 10 minutes  |  Baking time: 25 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free strained yogurt
• 1 1/2 tablespoons grated lemon rind
• 2 tablespoons extravirgin olive oil
• 1 1/2 tablespoons fat-free milk
• 2 teaspoons fresh lemon juice
• 1 large egg
• 1 large egg white
• Cooking spray

Directions:

1. Preheat oven to 350°.
2. To prepare muffins, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Make a well in center of mixture.
3. Combine yogurt and next 6 ingredients (through egg white) in a small bowl; stir with a whisk until well combined. Add to flour mixture, stirring just until moist.
4. Spoon batter evenly into 10 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Cool completely on a wire rack.

Stuffed Mushrooms

Adapted from a recipe by Simply Recipes

Prep time: 20 minutes  |  Baking time: 12-15 minutes

Ingredients:

• 10 baby bella mushrooms, scrubbed with stems separated from caps
• 1 Tbsp butter
• 1/8 cup diced red onion
• 1 large garlic clove, minced
• Salt
• 2 Tbsp chopped parsley
• 1/4 tsp oregano
• 1/4 tsp basil
• 2 Tbsp breadcrumbs
• 2 Tbsp chicken stock
• 2 Tbsp olive oil
• 2 Tbsp shredded/grated parmesan cheese

Directions:

1. Preheat oven to 375°F.
2. Finely chop the mushroom stems. 
3. Heat 1 tablespoon butter in a small frying pan over medium-high heat and sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. 
4. Add the garlic and sprinkle with salt. Stir well and sauté 2 more minutes. 
5. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. 
6. Pour the chicken stock into a food processor, then the rest of the stuffing. 
7. Pulse several times to get a fine mixture, almost a paste.
8. Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. 
9. Sprinkle parmesan cheese over each mushroom and bake for 12-15 minutes, or until the cheese browns a little. 
10. Allow to cool for 5 minutes or so before serving.

Chicken Tagine

Adapted from a recipe by Cooking Light

Prep time: 5 minutes  |  Cooking time: 15 minutes

Ingredients:

• 8 (3-ounce) skinless, boneless chicken thighs
• 1 1/2 teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
• 3/4 cup uncooked quinoa

Directions:

1. Sprinkle both sides of chicken evenly with spice blend, salt, and pepper. 
2. Heat oil in a large nonstick skillet over medium-high heat; add chicken. 
3. Cook 2 to 3 minutes on each side or until browned. 
4. Add chickpeas and tomatoes; bring to a boil. 
5. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
6. While chicken simmers, cook quinoa according to package directions, omitting salt and fat. 
7. Serve chicken with sauce over the quinoa.