Food goodness

You guys, I really love mushrooms. Sometimes I don't even recognize myself anymore... A variation on this recipe . One package boneless, skinless chicken breast 2T paprika 1 medium onion, diced 16 oz. pkg. of sliced, mixed baby bella and white mushrooms (you could even use more than this. mushrooms for everyone) 1/3 c white wine, sherry or vermouth 1/2 c stock (I used veg, could be anything) 2T tomato paste 1/4 c plain, nonfat Greek yogurt 1/4 c light sour cream (you could probably skip this, but it would be sad) 8 oz. egg noodles a bit of chopped parsley Heat a skillet with some olive oil and cut the chicken with scissors directly into it. (Fewer gross chicken dishes!) Sprinkle with paprika, salt and pepper, mix, and saute until cooked through. Remove from the pan and throw into a bowl. Saute the onions and mushrooms, with a bit more oil if necessary, until everything gets nice and brown, about five minutes. Remove from the pan and throw into the same bowl as...

adapted from:  Skinnytaste Ok, so I looked at this recipe and then made a lazy version with different veg that I needed to use up from the CSA box.  So, basically I just baked one med-size spaghetti squash, scooped out the strand, put that in a bowl.  Then I chopped up some portobello caps and roasted those in the oven, and then added that to the squash.  Then I made a cheese sauce - didn't measure, just roux, milk, shredded cheese, pinch of aleppo pepper, a couple of twists of TJ's spice blend with sea salt, black pepper, onion and garlic.  Then I chopped up some baby swiss chard, threw it into the cheese sauce to wilt for a few minutes, and then I added the cheese sauce to the squash and mushrooms, and stirred the whole thing together.  That's where I stopped, but the original calls for baking the whole thing with some parmesan on top.  I'm sure that's even more delicious, but I didn't have the time or energy for that.  Anyway, here's the ori...