Chicken Scaloppine

Ingredients:

6-8 oz. Cremini mushrooms, quartered
1 shallot, minced
2 garlic cloves, minced
1 lemon, zested and halved
2 chicken breasts, boneless and skinless, 1 inch thick or pounded out that way
5 oz. angel hair pasta, cooked al dente, reserve 1/2 c. pasta water
2 oz. white cooking wine
4 oz. light cream
1 c. shaved Parmesan cheese

Place a medium size pan over medium heat and add 2 tsp. olive oil. Season both sides of the chicken with salt and pepper and place in the heated oil. Cook for 6 minutes undisturbed (do not touch them!), flip, and cook for another 5 minutes. Set the chicken aside and place the pan back on the heat. Add 2 tsp. olive oil and mushrooms, and cook for 1 minute. Stir in the shallot and garlic and cook for 1 more minute. Add in the wine, and juice from half of the lemon. Cook for 2 minutes. Add in the cream and pasta water and bring the mixture to a boil. Turn back down to medium heat and simmer for 5 minutes.

Add the cooked pasta and half of the Parmesan back into the sauce and stir together. Season the mixture again with salt and pepper to taste. Divide the pasta and sauce among two plates. Slice the chicken and place a chicken breast on top of each pasta mound. Sprinkle the top of the chicken with lemon zest and the remaining shaved Parmesan cheese.

Chicken Diane

Ingredients:

1 large potato, peeled and cut into 1" cubes
1 large bunch green beans
6 oz. cremini mushrooms, sliced
1 shallot, small diced
2 bone-in, with skin chicken breasts
4 oz. light cream
4 Tbs. sherry wine
2 tsp. chicken base (liquid)
1 Tbs. Dijon mustard
Olive oil
salt and pepper

Preheat the oven to 425 degrees and line a baking sheet with tinfoil sprayed with non stick cooking spray. Add chopped potatoes to a medium size pot and pour water until it covers the potatoes. Boil and then simmer for 15 minutes. Drain, place back in the pan and mash while adding half of the cream, salt and pepper. Cover with a lid to keep warm while the chicken is finishing.

While your potatoes are boiling still, heat 2 tsp. olive oil in a pan and heat to medium-high. Add chicken skin side down to brown, cooking for about 5-7 minutes. Flip over and place onto the prepared baking sheet, and bake for 18-20 minutes. Rest the chicken.

To the same pan the chicken browned in, add the mushrooms and cook for 2 minutes. Add the shallots and cook for another few minutes. Add the sherry, cream, chicken base and Dijon and bring to a boil. Reduce to simmer and cook for 3-4 minutes until thicker.

Boil the green beans in a pot for about 3-4 minutes until just cooked and a vibrant green. Drain and season with salt and pepper. Place the chicken on two serving plates. Divide the potatoes in half, and the green beans and place next to the chicken. Top the potatoes with chives. Pour half the sauce on each plate next to the chicken, so you don't make the crispy chicken skin soggy.

Balsamic Mushroom and Chicken

This recipe is loaded with mushrooms. If you do not like mushrooms, please use common sense and do not try this....because again, it is mushroom heaven. The low and slow way they are cooked makes them almost the consistency of butter; it is unreal. The balsamic and chicken broth makes a sweet and tangy sauce that keeps the chicken incredibly soft. 

Ingredients:

1 1/2 lbs. chicken breasts, boneless, skinless
1 Tbs. salt and pepper
2 Tbs. olive oil
6 cloves garlic, minced
2 (8 oz.) containers mushrooms, thinly sliced
1/3 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1 tsp. dried thyme
2 Tbs. butter, salted, cubed

Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides and place into the pan. Cook for 5 minutes, flip, and cook for another 3 minutes. Remove the chicken from the pan and set aside.

Add the garlic and mushrooms to the pan and stir to combine. Cook the mushroom mixture for 5 minutes until the mushrooms soften slightly.

Place the chicken breasts back on top. Add in the vinegar, broth, bay leaf and thyme. Cover the pan with a lid and cook for 10 minutes. Stir everything as best as you can and cook for another 5 minutes without the lid. Add in the butter and cook for 2 more minutes until the butter is melted and combined. Let cool slightly so that the sauce thickens more and place the chicken on your serving platter. Pour the mushrooms and cooking liquid on top.

Easy Beef Bourguignon

The weather, although still very warm for us here in Michigan and still with no snow, has been starting to cool down a bit. It is officially time to bring out the slow cooker to make life easier. This easy Beef Bourguignon recipe is the perfect comfort food for colder weather!


Ingredients:

3 lbs. boneless beef top sirloin steak, trimmed
1/2 c. flour
4 slices reduced sodium bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, cut in quarters
8 oz. container of mushrooms, sliced
1 bag frozen pearl onions
3 garlic cloves, sliced
1 whole bay leaf
1/2 tsp. ground thyme
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. reduced sodium beef broth

Cut the beef into 1 inch pieces and place in a medium size bowl. Add the flour to the meat and toss until every piece of meat is coated in flour. If you have remaining flour, shake of the excess. Heat a large skillet over medium heat. Add the bacon and stir until the bacon is about half cooked, then add the beef. Brown the beef as well as you can on all sides.

Layer the carrots, potatoes, mushrooms, onions, garlic, bay leaf, and seasonings in the bottom of the slow cooker. Place the beef mixture on top. Pour the beef broth over everything and cover. Cook on low for 8 to 9 hours until the beef is tender. Discard the bay leaf before serving.

Spinach and Mushroom Polenta

If you want an Italian type side dish to make for multiple people but don't want to make a pasta dish or salad, try out this recipe for spinach and mushroom polenta. The polenta is soft and filled with spices, and the mushrooms and spinach are combined with crunchy pine nuts and topped with some shaved Parmesan!

Ingredients:

3 c. water
1 c. polenta (I use Bob's Red Mill)
2 Tbs. butter
2 tsp. Italian seasoning
1 tsp. garlic salt

Heat 3 c. water in a small saucepan to high heat. When the water is boiling, add in the polenta and stir together. Reduce the heat to between medium and medium high and let cook for 5 minutes, stirring occasionally. Place a cover on top and remove from the heat. Let it sit for a few minutes (you can make the next component during your wait). After the polenta has been sitting, add in the butter, Italian seasoning and garlic salt and stir everything together. Place the cover back on top to keep warm until you are ready to serve.

3 c. chopped button mushrooms, chopped
6 c. spinach, chopped
2 Tbs. butter
2 Tbs. chives (I use freeze dried)
3 tsp. garlic salt
1 tsp. fresh cracked pepper

In a large non stick pan, melt the butter on medium heat. Add in the mushrooms, spinach, chives, and seasonings and stir occasionally for about 3-4 minutes until the spinach is wilted and the mushrooms are cooked down.  Pour the polenta into a serving dish and top with the mushroom mixture. Drizzle everything with some extra virgin olive oil and shaved Parmesan cheese.

Oven Roasted Balsamic Mushrooms

Ingredients:

8 oz. container baby portobello mushrooms
3 cloves garlic, minced
1/8 c. extra virgin olive oil
2 Tbs. balsamic vinegar
salt and pepper
4 Tbs. butter, cubed
2 tsp. fresh thyme

Preheat the oven to 425 degrees. Toss the above ingredients together (minus the thyme) in a baking pan. Spread out in the pan, and cook for 20 minutes until golden brown. Toss in fresh thyme and stir together.

(Makes 6 servings, 3 WW points per serving)

Mushroom Swiss Quiche

Ingredients:

4 eggs
2 c. milk, 1%
1/2 c. Heart Smart Bisquick
1 tsp. garlic salt
1/2 tsp. fresh grated pepper
1 1/2 c. sliced baby portabella mushrooms
1 1/2 tsp. fresh thyme
1 c. chopped sliced Swiss cheese

Preheat the oven to 375 degrees. Spray a quiche pan with non stick cooking spray and set aside. In a medium size bowl, whisk the egg, Bisquick, milk, garlic salt and pepper together until most of the Bisquick lumps are gone. Layer the bottom of the quiche pan with the sliced mushrooms. Pour the liquid mixture on top. Sprinkle with the fresh thyme. Layer the Swiss cheese on top. Bake in the oven for 33-35 minutes until the top is golden brown and springs back slightly when you press it. Let cool on a wire rack before slicing and serving.

(Makes 6 slices, 4 WW points per slice.)

Crock Pot Roast

Ingredients:

2 1/2 - 3 lb. beef arm roast, boneless

salt and pepper

2 c. fat free beef broth

1 large yellow onion, peeled, halved and sliced

2 c. mushrooms, sliced

5 celery stalks, cut into 1 inch pieces

2 Tbs. tomato paste

1 Tbs. Worcestershire sauce

1 tsp. dried thyme

2 garlic cloves, chopped

4 red potatoes, quartered

Season both sides of the meat with salt and pepper. Heat a large skillet to high heat and brown all sides of the meat (roughly 4 to 5 minutes). Place your veggies on the bottom of a crock pot. Place the meat on top. Add the beef broth, tomato paste, Worcestershire, thyme and garlic to the pot (you do not need to mix the ingredients together). Cook on low for 7-8 hours. 

Remove the meat to your cutting board and slice against the grain. Serve with the vegetables on the side, along with the cooking liquid for a sauce. You can add cornstarch to the sauce if you wish to thicken it (make sure you mix cold water with the cornstarch before adding). 

(Makes 12 servings. 5 WW points per serving)

Check out some recipes using the leftovers!

Leftover Pot Roast Pasta

 Leftover Pot Roast Hash

Light Ham Tetrazzini

Ingredients:

2 cans (10.75 oz. each) condensed cream of mushroom soup, reduced sodium and fat
2 c. sliced mushrooms
2 c. deli ham, chopped
1 c. fat free evaporated milk
1/4 c. water
2 Tbs. prepared horseradish
1 pkg. (14.5 oz.) thin spaghetti noodles, cooked and drained
grated Parmesan cheese for topping

Combine the first ingredients in a slow cooker. Cook on low for 4 hours. Add the cooked spaghetti and mix together. Sprinkle grated Parmesan cheese on each serving.

(Makes 10 servings, 7 WW points per serving)

Makeover Creamy Chicken and Broccoli Casserole

Ingredients:

1 (12 oz.) pkg. steam-in-bag broccoli
1 Tbs. oil
1/2 large onion, chopped
2 c. sliced mushrooms
3 Tbs. flour
1 1/2 milk, 1%
3 c. rotisserie chicken breast, chopped
1/2 c. fat free Greek yogurt
1/4 c. light mayo
1/2 tsp. pepper
1/2 tsp. salt
1/2 c. shredded reduced fat cheddar cheese
1/4 c. grated Parmesan cheese

Prepare the broccoli in the microwave according to the directions on the package. In a large skillet on medium-heat heat, add the oil to the pan. Add the onions and mushrooms and cook until the mushrooms brown and there is no liquid left in the pan (8-12 minutes). Sprinkle the mushroom mixture with the flour and cook for 1 minute while continuously stirring. Stir in the milk and bring to a boil. Cook for 3 minutes. Stir in broccoli and chicken and cook for another minute. Stir in the yogurt, mayo, salt and pepper. Transfer the mixture to a prepared casserole dish.  Top with the cheese and stick under the broiler for 2-3 minutes until the cheese is crunchy.

 

(Makes 6 servings, 7 WW points per serving)

Beef and Mushroom Crostini

 

Ingredients:

Baguette, cut into 1/2 inch slices

Extra virgin olive oil

2 c. thin sliced beef tenderloin (cooked with the whole tenderloin)

1 pkg. French onion Laughing Cow cheese wedges

1 large onion, thin sliced and caramelized

1 (8oz.) pkg. baby Portobello mushrooms, diced

Balsamic vinegar

 

Set the oven to broil. Line the sliced baguette on top of a cookie sheet. Drizzle with a touch of olive oil, or spray with olive oil non stick spray. Broil for about 3 minutes, checking to make sure the bread is turning golden brown. Spread 1/2 of a Laughing Cow wedge on top of each slice of bread. Layer the caramelized onion, a slice of beef tenderloin and diced mushrooms on top of the cheese. Drizzle each crostini with balsamic vinegar. Serve when warm.

Open Face Ham and Mushroom Omelet

Ingredients:

4 eggs
2 green onions, chopped
1 c. chopped Canadian Bacon
4 oz. mushrooms, stems removed and chopped
1 c. shredded reduced fat cheddar cheese
salt and pepper

Heat a large skillet on medium-low heat. Spray with non stick cooking spray. Crack two eggs into a bowl, discarding the shells, and whisk with a fork. Pour into the preheated pan and season with salt and pepper. When the bottom of the egg starts to get slightly golden, flip the pan to make the runny yolk side cook (or use a spatula if you don't have that skill set yet). Let cool slightly and fold in half. Add half of the toppings on top of the egg, and sprinkle with 1/2 c. of cheese. Place a lid on the pan and cook for 1-2 minutes until the cheese starts to melt slightly. Repeat for the second omelet.

If you don't want this to be open faced, just skip the step where it says to fold in half, and add the ingredients to one side of the egg and flip the egg on top of the filling. Or add to the middle of the egg, and fold each side over until it looks like a burrito, and place seam side down when you remove it from the pan to transfer to a plate.

Mushroom Gruyere Tart

Ingredients:

1/2 onion, sliced
8 oz. baby belle mushrooms, sliced
1 1/2 c. Gruyere cheese, shredded
1 tsp. garlic salt
1/2 tsp. fresh cracked black pepper
2 Tbs. butter
1 pie crust (I used Pillsbury)

Preheat the oven to 375 degrees. Press the pie crust into the bottom of a quiche pan. In a large saute pan, heat the butter on medium heat. Add the onions and cook for 5 minutes, stirring occasionally. When the onions are translucent, add the sliced mushrooms, garlic salt and fresh pepper. Stir until the mushrooms are soft. Pour the filling into the pie crust. Top with the Gruyere cheese evenly. Fold the edges of the pie crust over on top of the filling slightly. Bake for 25-27 minutes until the cheese is golden brown. Let cool slightly before serving.

Cornbread Stuffed Mushrooms

Ingredients:

2 tsp. chopped cilantro
1/4 c. chopped broccoli, raw
2 green onions, chopped
2 Tbs. margarine
1/3 c. cornbread crumbs (crumbled from fresh or day old cornbread)
8 oz. mushrooms, stems removed, but saved for the filling
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

In a small saucepan, melt the margarine. To the margarine add the broccoli, green onions, and mushroom stems. Cook for about 3 minutes. Add the pepper, cornbread crumbs and cilantro and stir together. Fill each mushroom cap with the cornbread mixture. Arrange in a circle on a microwavable plate. Top with shredded cheese and microwave for about 2 minutes (might take 3 depending on how big the mushrooms are).

Mushroom Parmesan Orzo

Ingredients:

3/4 c. uncooked orzo
1 1/2 Tbs. butter
8 oz. sliced petite mushrooms
1 tsp. black pepper
1 tsp. salt
1/4 c. fat free, low sodium chicken broth
1 Tbs. white balsamic vinegar
1/4 c. fresh Parsley, chopped
1/4 c. fresh chives, chopped
1/2 c. shaved Parmesan cheese

Cook the pasta according to the directions. Melt the butter in a large skillet over medium heat. When the butter is fully melted, add the mushrooms, salt and pepper and cook for 2 minutes until the mushrooms start to get soft. Add the broth and vinegar and cook for another minute to 2 minutes. Stir in the orzo, chives and Parsley. Top with the shredded Parmesan.

(Makes 6 servings, 1 WW point each)

Spinach Mushroom Bread Pudding

Ingredients:

8 oz. button mushrooms, sliced
6 oz. fresh spinach, stems removed
3 green onions, chopped
2 tsp. garlic salt
3 day-old rolls, cubed (about 2 c.)
1 c. Egg Beaters
1 c. shredded Asiago cheese, divided

Preheat the oven to 375 degrees. Spray a quiche pan with non stick cooking spray, and set aside. In a large bowl, combine the mushrooms, spinach, green onions, garlic salt, bread, Egg Beaters, and 1/2 c. shredded Asiago together with a spatula. Spread into the prepared pan. Bake for 24-26 minutes. Add the remaining 1/2 c. Asiago and bake for another 5 minutes. Let cool fully on a wire rack before slicing.


(Makes 6 servings, 5 WW points each.)

Vegetable Lasagna

Ingredients:

1 box lasagna noodles, cooked half way
2 leeks, chopped
1 large head broccoli, fine chopped
2 c. button mushrooms, chopped
1/2 c. chopped fresh Parsley
14.5 oz. can Hunt's whole peeled plum tomatoes, juice added, tomatoes chopped
1/3 c. Romano shredded cheese
8 oz. reduced fat Mozzarella shredded cheese
24 oz. can Hunt's 4 cheese pasta sauce

Preheat oven to 375 degrees. In a large bowl, mix the leeks, broccoli, mushrooms, Parsley, plum tomatoes with juice, and Romano cheese. Set aside. Pour about 1/4 of the can of Hunt's pasta sauce on the bottom of a 13 x 9 pan. Mix in the rest of the pasta sauce with the vegetable combination. On top of the pasta sauce, make a layer of noodles. Pour half of the vegetable mixture on top and spread out. Add another layer of noodles, and then the rest of the vegetable mixture. Top with 1 c. Mozzarella cheese and spread out. Add the last layer of noodles, and remaining Mozzarella cheese on top. Bake uncovered in the oven for 40-45 minutes. Let cool slightly before cutting. (If you don't like a crunchy top on your lasagna, cover with tinfoil and bake).

 

(Makes 8 servings, 8 WW points each.)

Garlic Broccoli and Mushrooms

Ingredients:

1 head broccoli, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
1 tsp. garlic salt
2 tsp. canola oil

Preheat skillet to medium heat and add the canola oil. Add the mushrooms, broccoli, garlic and garlic salt and stir everything together to combine well. Cover the skillet with a lid and let the broccoli and mushrooms steam fro 5 minutes, stirring occasionally. (Makes 2 servings, 1 WW point per serving)

Onion Mushroom Buttons

Ingredients:

8 oz. button mushrooms, chopped
1 large onion, chopped
1/2 pouch onion soup mix
2 reduced fat Pillsbury crescent rolls

Preheat the oven to 375 degrees. Spray a large skillet with non stick cooking spray and heat to medium heat. Add the onions and mushrooms and cook for 5-7 minutes, until the onions are soft and translucent. Add the onion soup mix and 1/3 c. water to the onions and mushrooms. Stir and continue to cook until the liquid is reduced. Let the mixture cool for at least 15 minutes. (Makes 48 buttons, 1 WW point each.)

Pork and Veggies with a Soy-Ginger Sauce

One of my favorite restaurants in Green Bay, Wisconsin is a Hibachi style restaurant called Nakashima's. Every time my husband and I visit the area, it is our expensive little treat to go and get Hibachi for two. I wanted to try and re-create the flavors at home though, and do it without the extra oil and butter. What I made tastes VERY close to how they make it, and it will definitely be one of my go-to recipes in the future!

Ingredients:

1 lb. pork tenderloin, cut into strips
8 oz. button mushrooms, each sliced into thirds
1 1/2 c. bean sprouts
1/2 c. soy sauce, divided
2 Tbs. ginger, from a jar in paste form
2 c. cooked white Minute rice

In a small bowl, whisk the soy sauce and ginger together and set aside. To a large skillet on medium heat, add the mushrooms and half of the soy sauce mixture. When the mushrooms are just starting to get moist, add the pork and stir. Keep stirring for about 2-3 minutes until the pork is no longer pink on the outside, and add the bean sprouts. Keep cooking for about 1-2 minutes until the bean sprouts start to get darker in color, and remove from the heat. Use the rest of the soy sauce mixture as a dipping sauce, and serve with a side of rice. (Makes 3 servings, with the rice as a side dish, it is 12 WW points per serving, without the rice, it is 5-6 WW points per serving.)

                                          Photo by KPC Photography
                                          

This is also great when you use shrimp, steak and chicken for the meat, and zucchini and bean sprouts for the vegetables.