Mu Shu Chicken Lettuce Wraps

Ingredients:

• 1/4 c low-sodium soy sauce
• 2 tablespoon dry sherry
• 2 tablespoon hoisin sauce (found in Asian section of grocery store)
• 2 teaspoon rice vinegar
• 2 tablespoon sesame oil
• 2 tablespoon minced garlic
• 2 tablespoon minced peeled fresh ginger (I used the pre-ground ginger found in produce section)
• 1 (14-ounce) package coleslaw (about 4 cups) 
• 4 c shredded skinless, boneless rotisserie chicken breast***
• 1/2 cup sliced green onions, divided
• 24 Bibb lettuce leaves (I used romaine)

1/2 cup chopped cashews 

Directions:

1. In a bowl, whisk together the first 7 ingredients.
2. In a large saucepan, combine liquid with rotisserie chicken until heated through (add in 1/4 c of green onions)
3. In lettuce leaves, layer coleslaw mix and chicken.
4. Top with remaining green onions and chopped cashews.

It's not often that I give a recipe 5 stars, but this one is deserving.  It has great flavor, is healthy, fresh, and FAST!  You can have a meal ready to serve company in less than 10 minutes.  Are you kidding me?  My two year old devoured it, my 10 year old gave it 2 thumbs up, and my husband ate 2 platefuls. This recipe is a keeper!!!  ***Just a side note... if you use regular baked chicken breast instead of rotisserie chicken you may want to make more sauce as it generally absorbs more than the rotisserie chicken does. (I adapted this recipe from Cooking Light.  Photo from Cooking Light)

Flying Goat Copy: Grace Veggie Sandwich

After I had the Grace Veggie Sandwich at The Flying Goat, I wanted it again right away so I took it upon myself to recreate it. I added in some grilled chicken and the outcome was divine! To make this meal gluten free, simply make it into a salad. It's equally as delicious!

Ingredients:
2 grilled chicken breasts, sliced (I just seasoned mine with sea salt and pepper)
1 cucumber, sliced
1 onion, caramelized
1 roasted red pepper (you can buy them canned at the store)
1 roma tomato, sliced
4 oz goat cheese, sliced
balsamic vinaigrette dressing
your choice bread (I use the sandwich buns from Costco)
mixed greens (a handful for sandwiches, or enough to make a salad)

Toast bread and top with all ingredients. Drizzle with balsamic vinaigrette dressing and enjoy!

Spicy Thai Turkey Basil Lettuce Wraps

Ingredients:

• 4 t olive oil, divided
• 1/2 c minced shallots (you could use onions as well)
• 1/2 cup thinly sliced red bell pepper
• 4 t minced fresh garlic
• 1 1/2 lb ground turkey
• 2 t chili garlic paste (add more or less to taste)
• 2 T fish sauce
• 1 T brown sugar
• 1 T low sodium soy sauce
• 1/2 t fresh ground pepper
• 1 c fresh basil leaves (thai basil is the best!)
• 2 T fresh lime juice
• 4 lime wedges
• Large lettuce leaves
• Optional: cooked rice

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chile paste; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Spoon turkey mixture into lettuce leaves.  You can also add rice to the lettuce leaves or leave out lettuce and serve over rice.  Also, good served in a tortilla as a wrap. Serve with lime wedges.

I quadrupled this recipe to serve to 3 families for dinner club.  My family, including kids, all loved this dish.  We will repeat for sure! The chile garlic paste and fish sauce are located in the asian section of the grocery store.  Fresh basil is a must and I highly recommend the Thai basil.  The 2 t of chili garlic paste makes this minimally spicy - kid friendly.  If it were just my husband and I eating it, we would definitely add more.  This recipe is inspired and adapted from Cooking Light, enjoy!

Thai Style Chicken with Mango Rice Salad

Source

Ingredients:

2 & 3/4 cups chicken stock
1 1/2 cups Jasmine or other white rice
Peanut or olive oil, for stir frying
1 1/2 pounds boneless, skinless chicken breasts, chopped into bite-size pieces
Finely ground white or black pepper
2 mangoes, peeled, trimmed, and sliced into thin, bite-size pieces (1 cup)
1 bell pepper, seeded, quartered lengthwise and thinly sliced
1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and finely chopped
1 1 1/2-inch piece fresh ginger root, grated
3-4 large cloves garlic, chopped
1 1/2-2 tablespoons fish sauce
1 cup basil leaves (about 20-24 leaves), chopped
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest

Serves 4

Preparation:

1.  Steam Jasmine rice according to your steamer's instructions, using chicken stock as the liquid.

2.  When the rice is about ready, heat a thin layer of oil, about 1 1/2 tablespoons, in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir fry until golden, about 3 minutes more. Transfer to a plate.

3.  Add a little more oil to the skillet and heat up, then add the mango, bell pepper, chili pepper, ginger and garlic, stir fry until crisp-tender and the mango pieces are light golden at the edges, about 3 minutes. Stir in the fish sauce. Add the chicken and toss to coat.

4.  Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve the rice and garnish with the lime wedges and remaining basil.  I also toasted sweet coconut, and topped the dish with the coconut and red pepper flakes.  

This is an original recipe based on traditional fried rice recipes.

Fresh Grilled Chicken & Pineapple Salad

Source

Ingredients:
3 boneless skinless chicken breasts
1 cup of Balsamic vinaigrette 
Trader Joe's South African Smoke seasoning
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach /power greens mix
1 cup fresh blueberries
1 avocado, peeled, pitted and diced
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
Pear & Gorgonzola vinaigrette

Directions:
1.  Marinate chicken breasts overnight in balsamic vinaigrette in a covered/sealed container in the refrigerator.
2.  Prepare pineapple for grilling.
3.  Slice red onion, wash and drain blueberries, and chop avocado.  Place onion, blueberries, avocado, and crumbled feta on top of spinach/power greens mixture.
4.  Place marinated chicken breasts on grill, sprinkle with salt, pepper, and South African Smoke seasoning.
5.  Grill chicken on medium for approximately 10 minutes per side.  Remove from grill to cool for 10 minutes.
6.  Grill pineapple slices approximately 5 minutes per side.  Cut into 1 inch chunks.
7.  Chop grilled chicken into bite-sized pieces.
8.  Top spinach salad mixture with chicken and pineapple.  Add your favorite amount of pear & Gorgonzola vinaigrette!  

Original recipe taken from Gimme Some Oven

Skinny Chicken Fettucini Alfredo

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

2 cups chopped yellow squash

8 ounces fettuccine

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 Tbsp oregano

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, and oregano. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken, broccoli, and squash to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

As a chicken fettucini lover, I give this recipe two thumbs up! I don't think I'll ever make it with butter and cream again!

Original recipe and picture from Celebrations

Southwest Chopped Salad with Cilantro Dressing

Ingredients
Large head of romaine
2 chicken breasts
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn 
5 green onions
cumin, salt, and pepper to tast
Creamy Cilantro Lime Dressing (Recipe below)

Directions
Season chicken breasts with cumin, salt, and pepper.
Grill chicken breasts and chop into bite-sized pieces.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Creamy Cilantro Lime Dressing 
 Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
*The original recipe calls for 1-2 garlic cloves, but I thought it was WAY too much garlic and it               completely overtook the dressing. Next time, I will omit it completely.

Directions
Puree all ingredients in a blender or food processor until smooth.

Recipe and picture from The Garden Grazer

Crockpot Cilantro Lime Chicken Tacos

Ingredients:
1 lb. boneless skinless chicken breasts
juice from 2 limes
1/2 cup of cilantro
1 packet of taco seasoning
1 t dried onions
1/2 cup of water
shredded cheese
sour cream
salsa
chopped tomatoes

Directions:
1. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. 
2. Shred, stir well.
3. Spoon into soft taco tortillas.
4. Top with cheese, sour cream, salsa, and tomatoes.

BBQ Shredded Chicken Stuffed Sweet Potatoes

Ingredients for BBQ shredded chicken:
4 boneless, skinless chicken breasts
2 cups tomato sauce
1 cup water
1 teaspoon grill seasoning
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 Tablespoon minced garlic
1/2 Tablespoon dijon mustard
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon lemon juice
14. 5 oz. diced tomatoes
1/4 teaspoon cayenne pepper
1 Tablespoon Worchestshire sauce

For everything else:
8 clean-scrubbed white sweet potatoes
Pam cooking spray
dash of salt per sweet potato
1 cup shredded colby/jack cheese
1 cup non-fat, plain Greek yogurt
1/2 cup green onions, chopped
dash salt & black pepper
1/4 cup chopped, fresh cilantro
fresh off cobb or frozen sweet yellow corn

Directions:
1.  Mix together all ingredients for BBQ shredded chicken, except the raw chicken.  Pour BBQ sauce into crock pot, add chicken breasts and slow cook for 6-8 hours on low setting.
2.  Stir together the Greek yogurt, salt & pepper, chopped green onions and chopped cilantro.  Chill.
3.  With about 2 hours to go on the BBQ chicken, scrub and clean sweet potatoes. Coat lightly with cooking spray and dash of salt.  Wrap in foil and place in heated 375 degree oven to bake for 1.5 hours.
4.  When the chicken is finished, remove from crock pot and shred with a fork, and stir back into BBQ sauce.
5.  Once sweet potatoes are baked, slice open in the center, fluff with fork, and stuff with BBQ shredded chicken, Greek yogurt concoction, shredded cheese and sweet corn.

NOTE:  I also gave an option of making this a BBQ shredded chicken sandwich and sweet potato meal by providing whole wheat hoagie rolls, baby greens, and fresh pineapple.

Sesame Ginger Chicken Salad

Ingredients: 

For the dressing and marinade:

• 1/2 cup soy sauce (low sodium)
• 1/4 cup ground ginger (I buy this in the jar next to the minced garlic in the jar at the grocery store or 6T fresh ginger, peeled and finely chopped)
• 1 cup olive oil
• 1/4 cup hoisin sauce (asian cooking section in the grocery store)
• 2 T sesame oil
• 1 T sriracha sauce (can use more or less to taste)
• 1 t kosher salt
• 4 large chicken breasts, boneless and skinless
• 1/2 cup red wine vinegar*
• 1/2 cup finely chopped green onions (white and green parts)*

For the salad:

• 3 lb cabbage, very thinly sliced (for a time saver you can buy this pre-shredded)
• 4-6 carrots, grated 
• 6 green onions, thinly sliced
• 1 1/2 cup cilantro leaves, chopped
• 1 cup slivered almonds, toasted
• 2 tsp white sesame seeds, toasted
• 2 tsp black sesame seeds, toasted (if you don't have these, you can just double the white sesame seeds)

Directions:

1. In a medium sized bowl, whisk together the soy sauce, ginger, olive oil, hoisin sauce, sesame oil, sriracha sauce, and salt.  Add 1/2 cup marinade to a gallon sized ziploc bag along with the chicken breasts.  Marinate for at least 30 minutes.
2. *To the remainder of the marinade, add the red wine vinegar and chopped green onions.  Now you have the dressing for the salad.
3. Grill or fully cook chicken, thinly slice.
4. In a large salad bowl, combine the cabbage, grated carrot, additional sliced green onions, chopped cilantro, almonds and half of the sesame seeds.
5. Add the chicken and just enough dressing to lightly coat the salad.  Mix thoroughly.
6. Top with remainder of sesame seeds and serve immediately.
7. Makes enough for 4-6 people.

If you don't plan to serve the salad immediately, reserve the toasted almonds, grilled chicken, salad dressing, and remaining sesame seeds until just before serving. The inspiration for this dish along with the photo, come from menumusings.com

Thai Quinoa Salad

Ingredients

• ¾ cup uncooked quinoa
• 1 cup shredded red cabbage
• 1 red bell pepper, diced
• 1/4 of a red onion, diced
• 1 cup carrots, chopped or julienned
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves
• Optional: 1 cup cooked chicken, cut into bite-sized pieces (rotisserie chicken would make this fast and easy!)
• For the peanut sauce: 
• 1/2 c peanut butter
• 1/2 c hoisin sauce (asian section of grocery store)
• 1-2T fresh grated ginger (you can buy this pre-ground, easy!)
• 1 t chili paste (asian section of grocery store)
• 1/3 c hot water

Instructions

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 20 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. Make peanut sauce by whisking all peanut sauce ingredients together in a bowl.
3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature.  Delicious topped with extra peanut sauce and even fresh lime.

Although there is a bit of veggie chopping with this recipe, it was relatively fast, easy, fresh, and delicious!  We will definitely make it again!  I added chicken to serve it as a main dish, although that is nutritionally not necessary.  I would leave the chicken out if I was serving it as a side dish.

This recipe was inspired by ambitiouskitchen.com.  Photo credits to ambitiouskitchen.

Thai Fried Rice

Ingredients:
3 cups jasmine rice, steamed
2 skinless, boneless chicken breasts, cut in small cubes
salt and pepper to taste
1/4 teaspoon crushed cayenne pepper
1/2 large yellow onion, minced
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, scrambled
1 whole egg, scrambled
1 red bell pepper, chopped
1/2 cup fresh pineapple, cut into 1/2 inch portions
3 Thai chili peppers (optional)
4 tsp vegetable oil
4 tsp low-sodium soy sauce (or more to taste)
2 tsp fish sauce

Prepare rice ahead of time according to package instructions. I steamed ours. It's best if it's made slightly on the dry side.

Heat a wok on a high flame. Meanwhile, season chicken with salt, black pepper, and cayenne pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that it browns all over. Remove chicken from wok and set aside, add the eggs and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the onion, bell pepper, scallions, and garlic. Saute 1 minute, add the Thai chili pepper, and pineapple and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with toasted coconut, and fresh cilantro.

Lighter Version Chicken Enchiladas

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 2 c cooked brown rice
• 1/2 can black beans, drained
• 1/2 c corn (off the cob is ideal, frozen is next best, canned is 3rd choice)
• 1 c plain, non-fat yogurt
• 1/2 packet of enchilada seasoning packet (or add more to taste)
• 2 c shredded cheese, divided
• 1 large can or 2 small cans of enchilada sauce (I like Old El Paso Mild)
• 6-8 tortillas (soft taco size)
• Optional toppings: non-fat plain yogurt, light sour cream, sliced avocado, guacamole, shredded lettuce, green onions, diced tomatoes, cilantro

Directions:

1. Preheat oven to 350 degrees.
2. Bake or boil chicken breasts. Shred.  This is so easy to do with a kitchen aid mixer.  Just quarter cooked chicken breasts while still warm and turn on med-high with the blade attachment for 30 seconds or so.  It shreds the chicken beautifully!
3. Add in cooked rice, yogurt, black beans, corn, 1/2 of cheese, and enchilada seasoning. Mix well.
4. Pour 1/3 of enchilada sauce in a 9x13 pan or enough to just cover the bottom.
5. Stuff tortillas with filling and lay seam-side down in the pan.
6. Cover with remaining enchilada sauce and remainder of cheese.
7. Bake until heated through and bubbly, about 25-30 minutes.  Cooking time will increase a bit if you make ahead and refrigerate.
8. Top with your favorite toppings!  Enjoy!

I generally quadruple this recipe for dinner club which also gives me a pan to freeze for later.  Always a hit with my family and easy to make if you're feeding a larger group not only for quantity, but because you can easily make it ahead of time. 

Blackened Chicken with Avocado Cream Sauce and Cilantro Lime Quinoa

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 1 3/4
• 1/4 Cup Lime Juice
•  Cups of Low Sodium Chicken Stock or Broth
• 1 Cup of Quinoa
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
• 1 Avocado
• 2 Tbsp Plain Greek Yogurt

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on. OR Grill it! I recommend the grilling!
3. Add the chicken stock/broth, lime juice, quinoa, and cilantro to your rice cooker and cook, or follow instructions on quinoa package.
4. Serve the sliced chicken breast on top of the quinoa. Top with avocado cream sauce.

To Make Avocado Cream Sauce:

1. Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

I made just a few minor tweaks to the original recipe I found for this and it was delicious! The best part was how incredibly easy it was to make!

Original recipe from Sarcastic Cooking

Mediterranean Quinoa Salad

Ingredients

• 2 cups water
• 2 cubes chicken bouillon
• 1 clove garlic
• 1 cup quinoa (uncooked)
• 2 chicken breasts (cooked chicken breasts cut into bite size pieces) 
• 1/2 red onion (diced)
• 1 bell pepper (diced)
• 1/2 cup kalamata olives (chopped) *I didn't include these 
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup chopped fresh chives
• 12 grape tomatoes (halved)
• 1/2 english cucumber (sliced and quartered)
• 1/2 tsp salt
• 1/2 cup fresh lemon juice
• 2 tbsp balsamic vinegar
• 1/4 cup olive oil

Directions

1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, tomatoes, cucumber, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

We absolutely loved this recipe!  We served it with some toasted pita bread cut in triangles and used them sort of like scoops/chips. The flavor was fresh and this will definitely be a repeater!

Lemon Chicken

Ingredients:

4 boneless, skinless chicken breasts, fileted
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup whole wheat flour (or almond flour for gluten free)
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup low-sodium chicken broth
1/4 cup fresh squeezed lemon juice
8 lemon slices
1 teaspoon thyme
1/4 cup fresh basil, chopped

Directions:

1. Preheat oven to 375 degrees.
2. Filet each chicken breast.  Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 4-5 minutes on each side or until golden brown. 
4. Remove chicken from skillet and keep warm.
5. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
6. Remove skillet from heat; add thyme and basil and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. 
7. Pour chicken and sauce into 8 x 8 baking pan.  Bake in oven for 15-18 minutes or until done.

Italian Chicken Sausage Tortelloni Soup

Ingredients:

1 pound of Italian chicken sausage
1 medium white onion, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1.5 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 pound package fresh cheese tortelloni
6 oz. fresh baby spinach, coarsely chopped
1 teaspoon dried or fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon black pepper, fresh ground
1 cup frozen broccoli 
shredded Parmesan cheese

Preparation:

1.  Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the chicken broth, water and tomatoes. Bring to a boil. 
2.  Add tortelloni; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, herbs, and black pepper. Add frozen broccoli with 5 minutes remaining.  Serve with Parmesan cheese if desired.