Another favorite - Chicken Tetrazzini

This recipe is another one that I make all the time. I love it with all my heart and I recommend it to anyone who will listen!! Just like the stuffed shells, it makes 2 dishes. I love that because I can make one for a friend who's been sick or just had a baby and I can keep the other for us to eat! This also freezes beautifully, so you can freeze one and eat the other right away!

PS: I have made just half a recipe before and that worked out fine (but really, you might as well make 2!)
PPS: Amy's opera note - it's named after opera singer Luisa Tetrazzini!

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Chicken Tetrazzini

Yield: 2 casseroles, 6 servings each (serving size: about 1 1/3 cups)
Source: Cooking Light Magazine, March 2003

1 tablespoon butter
cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages pre-sliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5 oz) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 oz) grated fresh parmesan cheese, divided
1/2 cup (4 oz) 1/3-less fat cream cheese
7 cups hot cooked vermicelli (about 1 lb uncooked pasta)
4 cups chopped cooked chicken (about 1.5 lbs)
1 (1-ounce) slice white bread (Amy's note: I used canned breadcrumbs, just estimated the amt.)

1. Preheat oven to 350.

2. Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

3. Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

4. Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch square) baking dishes coated with cooking spray.

5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

6. Bake at 350 degrees for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

* To freeze unbaked casserole: Prepare through step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

* To Prepare Frozen Unbaked Casserole: Thaw casserole completely in refrigerator (about 24 hrs). Preheat oven to 350 degrees. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350 degrees for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

NUTRITIONAL INFO:
Calories - 380 (29% from fat); fat 12.2 g (sat 6.6, mono 3.4, poly .7); protein 33 g; carb 32.7g; fiber 2g; cholesterol 66 mg; iron 2.8 mg; sodium 964 mg; calcium 319 mg.

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(45) Chicken and Vegetables with Herbs

I just got a new shelf for my cookbooks (pictures coming shortly...) and this allowed me to actually organize my collection vs having it look like Barnes & Noble threw up in my family room. One of the things I found was this slow cooker magazine/cookbook! Yes! I'm feeling like slow cooking this week as things are gonna be a little crazy! So tonight was chicken. Chicken legs (thigh + drumstick) are on sale at Publix this week for CHEAP, so that was a double bonus on this meal!!

This recipe was a cinch to prepare. The picture in the magazine shows these beautifully intact chicken legs, but that was NOT the case here! The chicken completely fell apart so I ended up spooning it out in a pile and shredding/chunking the chicken and removing all of the bones. The baby was going to eat this, too (she loved it!), so I figured the boneless method was safest all around.

The flavor on this dish is very 'comfort-y'. It's not a strong, WOW flavor, but it was quite good! My only comment is that I think it needed a pinch of salt at the end, so use your tastebuds and add some if you think it needs it. I served over mashed potatoes (egg noodles would be good too!) for a totally comforting Sunday dinner.

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Chicken and Vegetables with Herbs

Yield: 4 servings
Source: Better Homes & Gardens Slow Cooker Meals

While fresh pearl onions need to be blanched and peeled, you can skip those steps with the frozen ones.

8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf (you gotta know I skipped this....)
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

Nutrition Facts
Calories 304, Total Fat (g) 9, Saturated Fat (g) 2, Cholesterol (mg) 159, Sodium (mg) 548, Carbohydrate (g) 9, Fiber (g) 1, Protein (g) 43

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(33) Creamy Cajun Shrimp Linguine

Oh my heavens, this was good!! This truly took less than 30 minutes to prepare and was so yummy! I have a salt-free creole seasoning blend that I made at some point in the last year (I don't remember when, or why, but it's good!) and I used that. Any salt-free cajun seasoning would work, though. It was adequately spicy, but not on fire. The serving size was very generous and it didn't taste light at all!! My favorite kind of recipe, really!!

My only suggestion is to save a little bit of the pasta water for emergency purposes. I left the pot on a touch too long after adding the half and half and if I had saved the water (which I did not), I could have used a little splash of that in with the cream (or more cream, which defeats the purpose of light!). In any case, it was delish and I will make this again!!

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Creamy Cajun Shrimp Linguine

Source: Cooking Light, September 2006
Yield: 4 servings (serving size: 1 1/2 cups)

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

CALORIES 365 (27% from fat); FAT 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); IRON 4.1mg; CHOLESTEROL 194mg; CALCIUM 101mg; CARBOHYDRATE 38.1g; SODIUM 685mg; PROTEIN 27.4g; FIBER 2.2g

(21) Parmesan Polenta with Sausage and Mushrooms

I need to get something off my chest before I review this recipe. Dear Cooking Light - what the hell kind of recipe serves FIVE?!? Weird. At the suggested serving sizes, I got 4 servings of polenta and 5 servings of sausage, which is fine because the baby will love the sausage serving. Ok, vent over.

This is a solid, quick, weeknight meal. I had it on the table in 30 minutes and there was little to no chopping, which is always a bonus!! I think this meal has potential, too. I think it would be great with some caramelized onions and a little fresh garlic in with the tomatoes. I also should have used fresh basil, but we're budget cooking this week, so dried had to do (it was fine!). I added a touch of red pepper flakes because I only had sweet Italian sausages in my freezer.

The polenta was delish (I used regular old cornmeal, not 'instant polenta') and a beautiful soft contrast to the sausage and mushrooms. My only suggestion to you is to slowly add the cornmeal to the water and whisk while you're doing it. Otherwise you'll end up like a few clumps. I speak from experience here, I promise!

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Parmesan Polenta with Sausage and Mushrooms

Source: Cooking Light Magazine, October 2000
Yield: 5 servings (serving size: about 3/4 cup sauce and 3/4 cup polenta)

3 (3-ounce) links hot turkey Italian sausage
1 teaspoon olive oil
1/3 cup dry white wine
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 (14.5-ounce) can diced tomatoes, drained
4 cups water
1 cup instant polenta (such as Contadina)
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Pierce sausages; cut each diagonally into 1-inch pieces. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage; cook 3 minutes or until browned. Add the wine and mushrooms; cover, reduce heat, and cook 10 minutes. Stir occasionally. Remove sausage from pan. Cook the mushroom mixture over medium-high heat 5 minutes or until liquid almost evaporates. Stir in the basil and tomatoes; cook 1 minute or until heated. Return sausage to pan; keep warm.

While sauce is simmering, prepare polenta. Bring water to a boil in a medium saucepan; stir in polenta, garlic powder, sugar, and salt. Reduce heat to low; cook until thick (about 5 minutes), stirring frequently. Stir in cheese. Serve with sausage mixture.

CALORIES 288 (30% from fat); FAT 9.5g (sat 3.3g,mono 3.6g,poly 2.4g); IRON 2.5mg; CHOLESTEROL 58mg; CALCIUM 95mg; CARBOHYDRATE 35.1g; SODIUM 689mg; PROTEIN 18.2g; FIBER 1.6g

(8) Roasted Green Beans with Mushrooms

This dish was an awful lot of prep. It took close to 30 minutes to trim, quarter, slice, chop, etc. It was worth it, though! This is an elegant presentation of vegetables. Quite honestly, I could see this on a Thanksgiving dinner table. Also, it was not extremely strong, which I worried about with 5 cloves of garlic. (I hate having dragon breath!!)

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Roasted Green Beans with Mushrooms

Yield: 6 servings (serving size: about 1 1/3 cups)
Source: Cooking Light Magazine, September 2006

Cremini mushrooms are a surprisingly good source of niacin. Roasting is a great way to cook green beans, giving them crisp browned edges and intensifying their flavor.

6 cups quartered cremini mushrooms (about 1 pound)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1 1/2 pounds green beans, trimmed
Cooking spray
1 1/2 tablespoons canola oil
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt

Preheat oven to 450°.

Combine first 4 ingredients on a jelly-roll pan coated with cooking spray. Drizzle with oil; sprinkle with thyme and pepper. Toss well to coat. Bake at 450° for 30 minutes or until beans are lightly browned. Sprinkle with salt; toss to combine.

CALORIES 107 (32% from fat); FAT 3.8g (sat 0.3g,mono 2.1g,poly 1.2g); IRON 1.9mg; CHOLESTEROL 0.0mg; CALCIUM 75mg; CARBOHYDRATE 16.7g; SODIUM 310mg; PROTEIN 4.8g; FIBER 4.6g

(109) Stacey's Sausage Stuffing

This comes from Stacey who was kind enough to share the recipe with me! She told me that it is "so good and so easy" and that she was excited for Thanksgiving to get here so she could hog on it :) After having made it, I can't say that I blame her!! She gave me her roundabout way of making it, but I'm going to try to write out exactly how I did it! I tested it today because I hated the idea of making a totally new recipe with an audience of 25 people! eek!

This makes a full 13x9" pan. I used only 8 oz of mushrooms, but I think for Thanksgiving, I'm going to use 16oz because the mushrooms are SO GOOD in this!

1/2 lb mild sausage (bulk - the kind in the tube)
1/2 lb hot sausage (again, bulk - the breakfast kind!)
1 large onion, diced
2 stalks celery, diced
3-4 Tbsp unsalted butter
16 oz sliced baby bella mushrooms
14 oz bag of cubed herb stuffing (Pepperidge Farms)
2 cups chicken broth
1 cup water
handful of chopped sage (I used about 5 or 6 leaves)
handful of chopped fresh parsley (I used a few pinches of dried)
cracked black pepper - to your personal liking (I forgot this step! oops! I will probably use about 1/4 tsp next time I make it)

1) Cook the sausages in a skillet over medium-high heat until no longer pink. Chop up with your spatula so you don't have too many big hunks of sausage. [Stacey says she runs hers through the food processor!] Remove from skillet with a slotted spoon & place in a bowl. Wipe grease from skillet.

2) Melt 3-4 Tbsp of butter in skillet. Saute onions and celery until translucent and tender. Add mushrooms and saute until softened.

3) Place stuffing cubes in a large bowl. Soften the cubes with 1c water and 1c chicken broth. Add the onion/celery/mushroom mix and sausage to the stuffing cubes. Add the sage, parsley, and black pepper. Stir with a big spoon or use your hands to combine. Gradually add the remaining 1c of broth  until the stuffing is wet. (you can use even more water after this if you think you need it. I only needed the 3c liquid)

4) Spoon stuffing into a 13x9" pan sprayed with Pam. Bake at 350 degrees for 30-45 minutes (until browned and crispy on top). Enjoy!

(99) Italian White Bean and Spinach Soup

This was an easy soup to put together. I love how hearty it was, even without meat! And the calorie count can't be beat! It for sure needed some salt and a hit of hot pepper flakes. I will make this soup again!

PS: I did not chop the spinach, rather I tore it with my hands as I threw it in the pot. I used about half a bag of spinach and also needed to add a touch of water to make sure the soup didn't get too thick.

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Italian White Bean and Spinach Soup

Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 2007

1 (1-ounce) package dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)

Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.

Nutritional Information
Calories: 78 (22% from fat), Fat: 1.9g (sat 0.3g,mono 1.1g,poly 0.4g), Protein: 2.8g, Carbohydrate: 13.5g, Fiber: 2.9g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 261mg, Calcium: 42mg

(78) Mushroom-Herb Chicken

Truly a 30 minute meal, this recipe is filling and delicious!! My chicken breasts were HUGE but didn't take too long too cook. My only suggestion/tweak for this recipe is to cook the mushrooms and shallots in the sherry for more than a minute. Our mushrooms tasted a little boozy (is that a word?!), so don't let the shallots burn, but sautee for longer than the 10 seconds that the recipe suggests! I served with mashed potatoes and steamed broccoli.

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Mushroom-Herb Chicken

Marjoram is oregano's mild cousin. Crush the dried leaves to release their delicate flavor. For this recipe, use the largest shallots you can find; three large shallots should yield 1 cup of slices. Refrigerated mashed potatoes and broccoli complete the meal.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup mushroom sauce)
Source: Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
3 large shallots, peeled
1 (8-ounce) package presliced mushrooms
1/3 cup dry sherry
1 teaspoon dried marjoram, crushed
Freshly ground black pepper (optional)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

2. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

Nutritional Information
Calories: 226 (10% from fat), Fat: 3g (sat 0.6g,mono 0.5g,poly 0.6g), Protein: 41.6g, Carbohydrate: 5g, Fiber: 1g, Cholesterol: 99mg, Iron: 1.9mg, Sodium: 262mg, Calcium: 33mg

(68) Mushroom Ravioli w/Parmesan Chive Sauce

Ok, let me say that the flavor on this was OUT.OF.THIS.WORLD. I mean, it was so good that I'm dreaming of the leftovers. The ravioli itself was a bit, um, interesting, though. It wasn't hard to stuff, but maybe I cooked them 3 seconds too long or something (I watched closely, I promise!), I dont know, but they were awfully mushy. In the bowl it was kind of like mushroom lasagna w/cream sauce. NOTHING like the picture you will see below. Anyway, the flavor totally made up for it. I want to try this one again and stuff it in cannelloni shells or maybe even fill crepes with it. SO FREAKING GOOD.

PS: Two things extra - (1) I doubled this so the baby could have some and we'd also have leftovers and (2) my camera died a sad death yesterday, but I promise when I get a new one this week, I'm going to start taking pics of my recipes! Just FYI!

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Mushroom Ravioli w/Parmesan Chive Sauce

Freeze leftover wonton wrappers in heavy-duty zip-top bags.

Yield: 2 servings (serving size: 7 ravioli and 3 tablespoons sauce)
Source: Cooking Light Magazine, June 2007

Ravioli:
1/2 (8-ounce) package button mushrooms
1/2 (6-ounce) package presliced portobello mushrooms
1 teaspoon olive oil
1 teaspoon butter
2 tablespoons finely chopped shallots
1/8 teaspoon salt
14 wonton wrappers
1 teaspoon cornstarch

Sauce:
1/2 cup 1% low-fat milk
1 tablespoon all-purpose flour
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh chives
1/8 teaspoon salt
Dash of freshly ground black pepper

Remaining ingredient:
Fresh chives (optional)

To prepare ravioli, place mushrooms in food processor; pulse 10 times or until finely chopped. Heat oil and butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté for 2 minutes. Add mushrooms and 1/8 teaspoon salt; cook 5 minutes or until moisture evaporates, stirring occasionally.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons mushroom mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place ravioli on a large baking sheet sprinkled with cornstarch.

To prepare sauce, combine milk and flour in a small saucepan over medium-low heat; stir with a whisk. Cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in cheese, 1 tablespoon chives, 1/8 teaspoon salt, and pepper. Set aside; keep warm.

Cook ravioli in boiling water 2 minutes or until tender. Drain. Serve with sauce. Garnish with fresh chives, if desired.

Nutritional Information
Calories: 334 (22% from fat), Fat: 8.2g (sat 3.5g,mono 3.3g,poly 0.8g), Protein: 17.3g, Carbohydrate: 48.7g, Fiber: 2.5g, Cholesterol: 18mg, Iron: 3mg, Sodium: 896mg, Calcium: 410mg

(45) Chicken and Mushrooms in Garlic White Wine Sauce

Another quick weeknight meal that's a total winner! This was a very hearty meal, too! A keeper!

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Chicken and Mushrooms in Garlic White Wine Sauce

Substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.

Yield: 4 servings
Source: Cooking Light Magazine, November 2006

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Nutritional Information
Calories: 350 (29% from fat), Fat: 11.1g (sat 2.6g,mono 6.2g,poly 1.4g), Protein: 34.3g, Carbohydrate: 26.5g, Fiber: 1.2g, Cholesterol: 99mg, Iron: 2.5mg, Sodium: 502mg, Calcium: 91mg

(25) Chicken, Mushroom, and Cheese Quesadillas

So I didn't do as great a job as I had hoped this week in the cooking arena. Oh well, that's life! But tonight it was "use it or lose it" time for the pack of mushrooms that I had, so I made these quesadillas. They were quick and easy and made a ton! I used 1lb of chicken because that's what I had partitioned out in the freezer. I'm also not a great judge of what size tortillas are. So I think I got 8" wraps, but who the hell knows?! In any case, I think this was a 6 serving meal. VERY flavorful and a definite repeater!!

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Chicken, Mushroom, and Cheese Quesadillas

Source: Cooking Light Magazine, July 2004
Yield: 4 servings (1 quesadilla per serving)

CL Comments: Using preshredded cheese and presliced mushrooms makes these quesadillas a snap to prepare.

1 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
12 ounces skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
3/4 cup chopped onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1 jalapeño, seeded and chopped
4 (8-inch) flour tortillas
1 1/2 cups (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Nutritional Information
Calories: 388 (29% from fat), Fat: 12.5g (sat 5.7g,mono 2.5g,poly 0.9g), Protein: 38.5g, Carbohydrate: 31.3g, Fiber: 1.7g, Cholesterol: 65mg, Iron: 2.8mg Sodium: 759mg, Calcium:429mg

(24) Penne with Mushroom Sauce

Back in the kitchen! Hooray! I have an entire menu planned for the week. Hold me too it, please!

This recipe was easy and made with all ingredients I had on hand. I didn't have a can of beef consomme, so I used beef bouillion, which turned out fine. I loved the way this recipe had you layer the flavor! Be sure not to boil the liquid down too far (which I did and had to improvise - oops!!). This was just a nice weekday dinner. I served with a green salad and a leftover glass of merlot! YUM!

I also want to tell you that this recipe goes on my "to tinker with" list. I want to try this again with double the sauce, double the mushrooms, and some beef chunks... maybe some caramelized onions too! So many possibilities!

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Penne with Mushroom Sauce

Source: Cooking Light, AUGUST 2004
Yield: 4 servings (serving size: 1 cup)

Serve this rich dish with a warm baguette and the red wine you opened for the sauce.

2 tablespoons butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tablespoons tomato paste
1 cup dry red wine
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) package mushrooms, sliced
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon salt
4 cups hot cooked penne rigate (8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)

Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consommé. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consommé mixture warm.

Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and sauté 5 minutes. Add reserved consommé mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.

Nutritional Information
Calories: 301 (21% from fat), Fat: 7.1g (sat 3.9g,mono 1.9g,poly 0.7g), Protein: 10.4g, Carbohydrate: 49.4g, Fiber: 3.1g, Cholesterol: 16mg, Iron: 3.2mg, Sodium: 441mg, Calcium: 32mg

(15) Basque Mushroom Toasts

When we made this, we made the recipe to serve 8. It ended up being like mushroom soup, so we just used a slotted spoon to dish out the mushrooms. What a great garlic and sherry flavor!!

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Basque Mushroom Toasts

Yield: Serves 2
Source: Bon Appetit Magazine, May 1992

3 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1/4 cup dry Sherry
1/2 small fried red chili
1 cup canned beef broth
1/4 cup chopped fresh parsley

2 large 1/2-inch-thick French or sourdough bread slices
Olive oil

1) Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.

2) Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.

3) Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.

(5) Gnocchi with Turkey, Peas, and Mushrooms

This was a quick, flavorful, and very filling dinner! It had zip but was not overly spicy. My turkey came from the freezer so it was a little dry, but even still, the meal was great. Next time I make this, I'll double the mushrooms (I love mushrooms!).

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Gnocchi with Turkey, Peas, and Mushrooms

Source: Cooking Light Magazine, December 2007
Yield: 4 servings (about 1 1/2 cups each)

CL Comments: "I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiete, in a pinch." - Caitlyn Hurley, Morristown, Tennessee

Ingredients:
Cooking Spray
2 garlic cloves, minced
1 pound ground turkey breast
1/4 tsp crushed red pepper
1/4 tsp ground red pepper
3/4 tsp salt, divided
1 (8-ounce) package sliced cremini mushrooms
1 (10-ounce) package frozen petite green peas, slightly thawed
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1/4 cup (1 oz) grated fresh Parmesan cheese
1 Tablespoon chopped fresh basil

Preparation:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to the pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.

2) Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

3) Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well. Sprinkle with cheese and basil. Serve warm.

Nutritional Information:

Calories: 383 (28% from fat), Fat: 11.8g (sat 6.4g, mono 3.2g, poly .3g), Protein: 37.4g, Carbohydrate: 32.g, Fiber: 4.5g, Cholesterol: 72mg, Iron: 3mg, Sodium: 817mg

Sauteed Wild Mushrooms with Spinach

Tonight's dinner was, in spite of myself, pretty tasty! I bought ground beef 2 nights ago to make Italian Burgers from a recent Cooking Light. Took the beef out and it looked like it was working on growing legs, sooooooooo plain burgers from the freezer made an appearance. The only actual recipe that got made was this one for Sauteed Wild Mushrooms with Spinach. We're seriously lacking in the green/vegetable department, so this was perfect!!

For this recipe, I used an 8oz carton of sliced button mushrooms and an 8oz carton of creminis. You definitely need to sautee the spinach in batches. It looks like a ton, but it's really not. The spinach comes out flavorful, but not overly flavorful. I also felt that it needed a pinch or 2 of salt at the end. This recipe isn't earth shattering, but it was tasty and a nice mild side item for dinner!

Source: Quick Fix Meals with Robin Miller (Food Network)
Yield: 4 to 6 servings


Ingredients

2 teaspoons olive oil

1/4 cup minced shallots

3 cloves garlic, minced

4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)

3 tablespoons dry sherry wine

1 1/2 tablespoons reduced-sodium soy sauce

2 (10-ounce) bags fresh spinach

Directions

Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.