Recipes: Mushrooms Baket with Mushrooms, Pounded Chicken, Cinnamon Popovers and more

Serves 4.

Note: These zingy caps are a little retro. They taste just as good with roast meats as they do with brunch eggs. Adapted from "Low Carb Revolution: Comfort Eating for Good Health," by Annie Bell.

• 8 medium flat, wide stem-on mushrooms

• 4 garlic cloves, minced

• 1 small, fresh red chile pepper, seeded and minced

• Finely grated zest of 1 lemon, plus 1 tbsp. lemon juice

• 3 tbsp. extra-virgin olive oil

• Sea salt

• Freshly ground black pepper

• 2 tbsp. coarsely chopped flat-leaf parsley

Directions

Preheat oven to 400 degrees.

Transfer the mushrooms to a serving platter. Sprinkle with the lemon juice and parsley. Serve hot.

Nutrition information per serving:

Calories160Fat16 gSodium70 mgSaturated fat5 g

Carbohydrates4 gProtein2 gCholesterol15 mgDietary fiber0 g

Serves 4.

• 4 (6-to-8-oz.) boneless, skinless chicken breast halves, tenderloins removed

• 12 large fresh sage leaves, coarsely chopped

• Leaves from 2 sprigs rosemary, coarsely chopped

• 2 small garlic cloves, coarsely chopped

• Finely grated zest of 2 small lemons, plus 4 lemons cut into wedges, for serving

• Freshly ground black pepper

• 8 tsp. extra-virgin olive oil, plus 1/4 c. for frying

Directions

Starting at the thicker side of 1 chicken breast half, make a horizontal cut lengthwise through the middle of the meat, stopping before cutting all the way through. Fold the breast half open like a book. (It should still be in one piece.) Place it between 2 large pieces of plastic wrap and use the flat side of a meat mallet to pound it on both sides, working from the center outward, to an even thickness of about 1/4 inch; it will be at least twice its original size. Leave it between the pieces of plastic wrap; repeat to pound and flatten all of the breast halves.

Pile the coarsely chopped sage, rosemary and garlic on a cutting board with the lemon zest; chop together until well blended. Transfer to a small bowl and add the salt, a few grinds of black pepper and 8 teaspoons oil; stir to combine into a loose paste.

When ready to cook, heat 1 tablespoon oil in a large skillet over high heat. Once the oil shimmers and just begins to smoke, add 1 pounded chicken breast half, then place a heavy-bottomed pot on top of it to weight it down. Cook for 45 seconds, then turn the chicken over, add the weight and cook for 45 seconds. Transfer it to a plate to rest for at least 3 minutes.

Meanwhile, repeat with the remaining pounded chicken breast halves, cooking them one at a time, wiping out the skillet and adding oil each time, and letting the oil heat to smoking before cooking.

Variations/ Spices: Combine 2 teaspoons ground cinnamon, 2 teaspoons freshly grated nutmeg, 2 teaspoons ground ginger, 2 teaspoons kosher salt and several grinds of black pepper in a small bowl. Divide half of the mixture evenly across the tops of the pounded chicken breast halves, rubbing it into the meat, then drizzle each breast half with 1/2 teaspoon maple syrup. Re-cover with plastic wrap and use the toothed side of the meat mallet to gently pound the seasoning into the meat. Flip the breast halves over, remove the top pieces of plastic wrap and rub in equal amounts of the remaining spice mixture, then drizzle 1/2 teaspoon maple syrup over each piece. Re-cover and use the toothed side of the meat mallet to pound lightly. Unwrap and cook as directed above.

Herbs: Whisk together 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons kosher salt, 4 teaspoons freshly grated Parmigiano-Reggiano cheese, several grinds black pepper and 4 teaspoons extra-virgin olive oil in a small bowl. Divide half of the mixture evenly across the tops of the pounded chicken breast halves and add 1/4 teaspoon tomato paste to each breast half; rub in the seasoning mixture and tomato paste. Re-cover with plastic wrap and use the toothed side of the meat mallet to gently pound the seasoning into the meat. Turn the breast halves over, remove the top pieces of plastic wrap and rub in equal amounts of the remaining seasoning mixture plus 1/4 teaspoon tomato paste for each one. Re-cover and use the toothed side of the meat mallet to pound lightly. Unwrap and cook as directed above.

Nutrition information per serving:

Carbohydrates0 gSaturated fat3 g

Protein38 gCholesterol125 mgDietary fiber0 g

Serves 6 to 12.

Note: These quick, eggy popovers have all the appeal of a classic cinnamon bun, but they are made with fewer eggs and less butter than most popovers and therefore have fewer calories. They are best eaten right away. Adapted from "Supermarket Healthy: Recipes & Know-How for Eating Well Without Spending a Lot," by Melissa d'Arabian.

• 2 eggs

• 1 c. low-fat milk, warmed, plus 2 tbsp.

• 1 c. flour

• 1/2 to 1 tsp. ground cinnamon

• 1/2 tsp. kosher salt

• 2 tbsp. unsalted butter, melted

• 1/4 c. powdered sugar

Directions

Place a muffin pan with 12 standard-size wells on the middle oven rack; preheat to 400 degrees.

Combine the eggs and granulated sugar in a blender; mix on medium speed until light yellow. Stop to add 1 cup warm milk; mix until blended. Stop to add the flour, cinnamon (to taste) and salt; blend to form a thin, frothy batter.

Use a pastry brush to spread the melted butter in each well of the hot muffin pan; drizzle any remaining butter into the batter. Divide the batter evenly among the wells. Bake for about 20 minutes; do not open the oven door during that time.

Meanwhile, whisk together the Neufchâtel cheese, powdered sugar and the remaining 2 tablespoons of milk until smooth.

Remove the popovers from the oven. Immediately use a sharp paring knife to poke a small slit at the top of each one; that will allow steam to escape so the popovers won't get soggy. Brush or drizzle the glaze over each one. Serve right away.

Nutrition information per each popover:

Calories100Fat4 gSodium115 mg

Carbohydrates12 gSaturated fat2 g

Serves 6.

Note: This quick snack offers a moist, juicy chew. The bars can be refrigerated in an airtight container for up to 1 day; they fare best when also individually wrapped in plastic wrap. Adapted from "Clean Slate," from the editors of Martha Stewart Living.

• 1 1/2 c. pitted dates

• 1/4 c. raw macadamia nuts

• 2 tbsp. old-fashioned rolled oats

• 1 1/2 c. hulled, thinly sliced fresh strawberries

Directions

Combine the dates, nuts, oats and salt in a food processor; pulse until the mixture starts to stick together. Press into a 5-by-9-inch loaf pan.

Use a potato masher or fork to mash half of the strawberries in a bowl. Spread them over the oat mixture. Arrange the remaining strawberries on top. Cut into 6 equal slices.

Nutrition information per serving:

Carbohydrates33 gProtein2 gCholesterol0 mgDietary fiber4 g