- 1 lb. chicken breasts, thawed
- Olive oil
- 1 package sliced mushrooms (fresh)
- 1 tsp. fresh thyme leaves
- 1 cup white wine
- 3 tbsp. balsalmic vinegar
- 3 tbsp. heavy cream (not milk)
In a skillet, saute chicken breasts in olive oil until golden and cooked through; remove. In the same skillet, saute the mushrooms and cook until soft, about 5 minutes. Add the thyme, white wine and balsalmic vinegar. When wine has reduced, add heavy cream and stir until warmed through.
Drizzle sauce over chicken and enjoy. Serving suggestion: serve over brown rice.
- 1/2 medium onion, chopped
- 1 pkg (about 2 cups?) sliced mushrooms
- 2 zucchini, cubed
- 3 medium tomatoes, chopped
- 1 pkg reduced fat feta cheese
- 2 cups reduced fat mozzerella cheese
- 2 cups parmesan cheese
- 1 jar spaghetti sauce
- 2 tbsp fresh basil, chopped
- Whole wheat lasagna noodles
Boil lasagna noodles until softened but not completely cooked. Drain and set aside.
Drizzle the bottom of a saucepan with olive oil. Over medium heat, add onions and sautee until they begin to look transparent. Add mushrooms and zucchini and sautee until they begin to soften. Add tomatoes and sautee for about a minute longer. Remove from heat.
Spray the bottom of a 13″ x 9″ pan. Layer noodles, sauce, vegetable mixture, feta cheese, fresh basil and shredded cheeses and repeat until you fill the pan or run out of ingredients. Top with an extra layer of cheese.
Bake at 350 degrees for about 35 minutes then broil until cheese is nicely browned. Let stand about 10 minutes then cut and serve.
Ingredients:
- 1 can FF cream of mushroom soup
- 16 oz. light or FF sour cream
- 1 packet dry onion soup mix
- 1 package fresh, sliced mushrooms (optional)
- 1 pound boneless, skinless chicken breast
- Whole wheat noodles
Directions:
Put the frozen chicken in the bottom of the crock pot. Mix together the soup, sour cream, dry onion mix and mushrooms. Pour over the chicken boobies and cook on low for 7 hours. Serve over the cooked noodles (or rice if you prefer).
Makes 6 servings, 4 pts./serving without the noodles.
Ingredients:
1 cup low-sodium chicken broth – we recommend using 1 1/2 cups
1/2 cup chopped onion
1/4 cup plus 2 t Dijon Mustard
6 garlic cloves, minced
2 t Worcestershire
1/8 t hot pepper sauce, such as tobasco – we couldn’t taste it at all, though, so recommend using 1/4 t
2 t butter
2 t olive oil
Chicken breasts
1 t dried thyme, crumbled
Chopped fresh parsley
Directions:
1. Combine broth, onion, mustard, garlic, Worcestershire and hot sauce in small bowl
2. Melt butter with oil in heavy skillet over medium-high heat
3. Season chicken with salt and pepper
4. Add chicken to skillet with thyme – cook until golden brown (about 10 minutes), turning occasionally
5. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is cooked through (about 20 minutes)
6. Transfer chicken to platter and cover with aluminum foil to keep warm
7. Boil mustard mixture in skillet until reduced to sauce consistency, stirring occasionally (about 7 minutes)
8. Pour sauce over chicken
9. Sprinkle with parsley
Filed under: Main dish, Uncategorized | Tags: chicken, italian, low fat, meatballs, pasta
This is a modified Rachel Ray recipe that DH makes for me. So yummy, and healthy too!
Salt
1 1/2 pounds ground chicken
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon, 1/3 palm full, fennel seeds
1/4 cup tender sun-dried tomatoes (available in pouches or tubs in produce section)
1 cup, 20 leaves fresh basil, divided
2 tablespoons extra-virgin olive oil, plus some to drizzle
4 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
Pepper
Whole wheat pasta (any kind)
Preheat oven to 400 degrees F.
Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop the pasta in boiling water and cook according to package directions.Stir basil into sauce to wilt it. Drain pasta. Remove balls from oven and add to pasta, equally distributing them. Then top with sauce and gently toss to combine.
Filed under: Main dish
Sauce:
1 can tomato puree (28 oz) + 1 can of water
1 can tomato paste (12 oz) + 1 can of water
2 cloves of garlic, peeled
2-4 pork short ribs or 3 pieces of chicken or a package of italian sausage/brats
2 green peppers, cut into halves or quarters (easier to remove from sauce at the end), seeds removed
1 tbsp salt
1 tbsp sugar
Basil, oregano and crushed red pepper to taste
Stir above ingredients together and put on medium-high heat. Let it come to a little bubble while making meat balls. Watch to make sure it doesn’t scorch.
Meat balls:
1 lb ground chuck
1/2 cup breadcrumbs
1/4 cup romano or parmesan cheese
1 egg
1 tsp salt
pepper (to taste)
1/2 cup parsley
1/4 cup milk
Mix above ingredients together in a bowl with hands until very well-mixed. Form into balls and drop into sauce. After all meat balls are in the sauce, turn heart to low and let it cook (just a few small bubbles) for 2-3 hours. You’ll need to stir it every 15 minutes or so.
Tips: We use the italian sausage or brats and the day I make sauce we just have brats with good buns from the bakery or something. It’s really good. Another option is to either double or increase by 50% the meat ball recipe and make meat ball subs. You’ll want the meat balls to be fairly good sized.
You’ll need a really big sauce pan for this (the biggest size there is). And have some tupperware ready to freeze sauce when you’re done, for there should be plenty left over.
This is for any sized roast. I’ve used it for one that is 5 pounds and one that is 15. Enjoy!
Bring roast to room temp. For a 10 lb roast, you’ll need at least an hour at room temp
Preheat over to 375. Season meat however you want. I use penzey’s prime rib rub or their chicago steak seasoning. SOmetimes I make up my own too.
Place meat fat side up in a shallow roasting pan
DO NOT COVER
DO NOT ADD WATER (my mom gave this to me. She liked caps for emphasis)
Put roast in oven for 1 hour. Turn off heat.
DO NOT REMOVE ROAST
DO NOT OPEN DOOR
30-40 minutes before serving, turn oven on to 375 again.
This will give you a good medium rare roast. If you are really worried, stick a thermometer in it, just don’t pull it out until the meat has rested or all the juice comes out.
Courtesy of Paula Deen- I LOVE this stuff!
2 pounds ground beef (I use turkey to be healthier)
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles (you can use just one if you’d like)
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans (drain them first), corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
