Breakfast Dijon Rice “Pudding” and Chicken Bowls

    Serves 4

    40 teaspoons brown rice

    2 4-ounce boneless, skinless chicken breasts, rinsed, patted dry, and trimmed of visible fat

    ½ teaspoon paprika

    ⅜ teaspoon sea salt, divided

    ¼ teaspoon freshly ground black pepper

    ½ tablespoon olive oil

    ½ cup frozen unsweetened dark cherries, thawed and halved

    8 teaspoons low-fat sour cream

    ½ tablespoon Dijon mustard

    2 tablespoons skim milk

    ½ tablespoon fresh lemon juice

    ¾ teaspoon chopped fresh tarragon

2 teaspoons pure maple syrup

¼ teaspoon vanilla extract

½ packet stevia

½ tablespoon safflower oil

1 packed cup spinach, coarsely chopped

1 teaspoon ground cinnamon

1 teaspoon finely grated lemon zest

¼ teaspoon finely grated orange zest

2 tablespoons water

1. Cook rice according to package directions; set aside.
2. Meanwhile, sprinkle both sides of chicken with paprika, ⅛ teaspoon salt, and pepper.  In a large nonstick skillet, heat olive oil on medium-high.  Add chicken and cherries and cook for 5-6 minutes per side, until cooked through..  Remove from skillet and transfer to a large plate.  Cover and set aside.
3. Reduce heat to medium and add sour cream, Dijon, milk, lemon juice, tarragon, and maple syrup.  Bring to a boil, scraping up browned bits from bottom and sides of skillet with a wooden spoon.  Remove from heat and stir in vanilla and stevia.  Uncover chicken and slice into strips.  Spoon ½ tablespoon sour cream mixture over top, dividing evenly.  Cover and set aside.
4. Add rice, safflower oil, spinach, cinnamon, lemon zest, orange zest, water, and remaining salt to remaining sour cream mixture.  Stir gently until spinach is wilted, about 20 seconds.  Spoon onto serving plates and top with chicken mixture, dividing evenly.

Indian-Style Penne with Broccoli Sauce

    Serves 4

    1 tablespoon sesame oil

    ½ tablespoon mustard seeds

    ½ chile de arbol, crumbled (or ¼ teaspoon red pepper flakes)

    1 clove garlic, minced

    1 tablespoon olive oil

    2¾ cups steamed broccoli

    2 cloves garlic, pressed

    ½ teaspoon sea salt

    ¼ cup water

    2 tablespoons dried unsweetened coconut

    ¼ teaspoon fresh cracked black pepper

    4 ounces whole-wheat penne

    ¼ cup grated Pecorino Romano or Toscano cheese

1. In a heavy sauté pan, heat sesame oil on medium-high.  Add mustard seeds and cook until seeds begin to pop, 2 to 3 minutes.  Add chile and minced garlic; cook, stirring for 1 minute.  Add olive oil, steamed broccoli, pressed garlic, and sea salt; sauté, stirring to coat, until lightly browned and warmed through, 2 to 3 minutes.  Add water, coconut, and pepper.  Reduce heat to low, cover, and cook, stirring occasionally, until broccoli breaks down into a chunky sauce, 35 to 40 minutes.
2. Cook penne according to package directions; drain and fold into sauce.  Cook, stirring, for 1 minute.  Sprinkle with cheese.