TIA GFY Recipe blog

Sauteed chicken with mushroom wine sauce by mparsche
March 23, 2009, 3:48 am
Filed under: chicken, Main dish | Tags: , ,
  • 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.


Vegetarian Lasagna (Meghan) by mparsche
March 10, 2009, 10:00 pm
Filed under: Main dish, pasta | Tags: ,
  • 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.

Low fat chicken stroganoff (Meghan) by mparsche
March 9, 2009, 9:05 pm
Filed under: chicken, Main dish | Tags: , ,


  • 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


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.

Texas Caviar (Keara) by carrie
November 11, 2008, 5:35 pm
Filed under: Appetizer | Tags: ,

2-15 oz cans of black beans
11 oz can small white shoepeg corn
1-14 ½ oz can diced tomatoes
½ or a 4-oz can diced jalapeno peppers
4 chopped green onions both the white and green
1 red or green sweet bell pepper diced
1 cup of fresh tomatoes diced
½ bunch cilantro chopped
¼ cup red wine vinegar
juice of 1 lemon
1 clove of garlic minced
3 shakes of cayenne pepper
1 TB garlic salt
½ cup of picante sauce or salsa

I don’t put any of the juice from the cans in the caviar except the tomatoes. It’s easiest if you just cut up the cilantro with a scissors.

The Best Chocolate Frosting Ever. Seriously. by ithinkimdying
July 13, 2008, 2:24 pm
Filed under: dessert

This stuff is my take on a Ina Garten recipe, and it tastes good on everything! Cupcakes, ‘Nilla wafers, pretzels, fingers… (Not that I would know… *cough*)

6 ounces bittersweet chocolate

12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (if you don’t have cream of tartar, try substituting some lemon juice)
3/4 teaspoon kosher salt
1 pound unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional (I usually skip this)

Melt the chocolate–either in microwave or with double boiler.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.

Sangria (Jess) by Jess P
July 8, 2008, 3:23 pm
Filed under: Uncategorized

1 bottle dry white wine (I sed Barefoot Sauv. Blanc. Cheap and yummy)
1 c red wine (I used a tempranillo. Any fruitier red wine would be ok)
1 c pomegranite juice
3/4 c apricot brandy or peach schnapps.(I can’t drink peach schnapps, so I used the apricot brandy)
2 peaches diced
1 1/2 granny smith apples, diced
1 can lemon lime soda
1 “can” club soda (I used a half liter).

Mix everything but the sodas and let chill at least two hours, or overnight. Right before serving, add soda.

It was really yummy!

Mustard Chicken (Molnar) by Sara
June 22, 2008, 4:30 pm
Filed under: Main dish | Tags:


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


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