Chicken, Sun Dried Tomato, and Creamy Parmesan Pasta

Ingredients:
1 1/2 pounds (700 grams) boneless and skinless chicken thighs or breast (If you use breasts, butterfly them.)
1 tsp. salt
3/4 tsp. black cracked pepper
1 1/2 tsp. paprika
1 1/2 tsp. onion powder
3 T. reserved sun dried tomato oil OR olive oil

Sauce:
2 T. minced garlic (about 6 cloves)
If desired add:
1/2 cup white wine (allow to reduce to half after adding the garlic

5 oz. 150 g. jarred sun dried tomato strips in oil drained (reserve 3 T. of oil for cooking) OR 5 oz. of packaged sun dried tomatoes

1 tsp. Dijon mustard
1 1/2 C. heavy or thickened cream (or evaporated milk)
3 C. spinach, Swiss chard or fresh mushrooms (or some of all)
1/2 cup fresh grated Parmesan cheese
If desired add:
2 tsp. Italian seasoning (after the parmesan cheese)


Instructions:
1.  Season chicken with salt, pepper, paprika and onion powder.
2.  Heat 2 T. of the reserved sun dried tomato oil OR olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until golden and cooked through. Transfer to a warm plate; set aside.
3.  Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
4. Reduce heat to low-medium heat. (If you use mushrooms, add the mushrooms and cook until desired doneness.) Add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper if needed.
5.  Add in the spinach leaves and allow the spinach to wilt in the sauce, then add the parmesan cheese. Allow sauce to simmer for an additional minute until the cheese melts through the sauce.
6.  Add the chicken back into the pan. Serve over pasta, rice, or steamed vegetables.

Spinach Muffins or Popeye Muffins

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
11/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cups canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1to 2 bananas)
2 tsp. pure vanilla extract

Instructions:
1. Preheat oven to 350 degrees F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender,, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla, blend on low just to mix.
4. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Note: you can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt four too.