Saturday, February 26, 2011

Chicken in Creamy Mushroom Sauce

I found this recipe while searching for some new Weight Watchers recipes.  It was really delicious and especially creamy!

Chicken in Creamy Mushroom Sauce

2 tablespoons cornstarch
1 cup water
1 pound boneless and skinless chicken breasts
1/4 cup chopped onion
1 clove garlic -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 red bell pepper -- coarsely chopped
3 cups sliced mushrooms -- about 8 ounces
1/4 cup dry white wine
1 teaspoon chicken bouillon granules
2 tablespoons reduced-fat sour cream
3 tablespoon chopped fresh chives
3 cups hot cooked whole wheat pasta

Stir cornstarch into water; reserve.  Cut chicken into thin strips.  Coat large skillet with nonstick cooking spray; heat until hot.

Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. 

Heat to boiling; reduce Cover and simmer 1 minute. Stir in sour cream. Stir cornstarch mixture into skillet.

Cook over medium-high heat about 2 minutes, stirring frequently, until thickened Sprinkle with chives. Serve over pasta.

Serve 6.  (Weight Watchers PointsPlus = 7)

Goat Cheese Beet Stackers

Goat Cheese Beet Stackers

2 cups cooked beets, sliced
2 oz semi-soft herbed goat cheese
2 cups arugula
2 tablespoons fat free balsamic vinaigrette

Clean and boil beets.  When you can easily insert a knife into the beet, they are done.  Run under cold water and remove skin with fingers.  

Slice the beets and let cool.  Pace arugula on a plate and prepare stackers according to the picture.  Divide goat cheese evenly among the stacks.  Pour dressing over the stacks and arugula.  Serve!

Makes 5 stacks.  (Weight Watchers PointsPlus = 2 per stack)

Marinara Spaghetti Squash

This has to be the best thing ever!  I make my mom's spaghetti sauce and pour a 1/2 cup over some roasted spaghetti squash - almost like the real thing!!!  Best part is - it's super easy!

Marinara Spaghetti Squash

1 large spaghetti squash
1 cup marinara sauce
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil

Cut the squash in half.  This is difficult so use a large sturdy kitchen knife.  Scoop out all of the pulp and seeds.  Cover the inside of both halves with salt, pepper, and olive oil - spread with fingers. 

Cover a cookie sheet or baking pan with foil.  Place squash rind side up on the pan.  Cook at 400 degrees for 35-45 minutes until tender.  Take a knife and insert it into the rind of the squash.  If it is easy to insert and pull out, the squash is done.

When done, take the squash out of the oven and using a fork, gently scrape around the shell, pulling the flesh apart.  It will begin to look just like spaghetti pasta strands. 

Pour 1/2 cup of sauce over the squash and serve!

Serves 2.  (Weight Watchers PointsPlus - not including marinara = 2)

Creamy Hungarian Mushroom Soup

I found this recipe in an Eating Well magazine.  It was really delicious - even better served over a little whole wheat pasta like a mushroom stroganoff!

Creamy Hungarian Mushroom Soup

1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Serves 6, about 1 1/2 cups each.  (Weight Watchers PointsPlus =  7)