Chicken Breasts with Mushroom Cream Sauce

 

Submitted by:  Amy Smith

Ingredients

• 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 medium shallot, minced
• 1 cup thinly sliced shiitake mushroom caps
• 2 tablespoons dry vermouth, or dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh chives, or scallion greens

Preparation

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Nutrition

Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium.
Nutrition Bonus: Selenium (34% daily value).
Exchanges: 1 vegetable, 3 lean meat, 2 fat

Pineapple Coconut Smoothie

WW 4 pts.

Ingredients

	16 oz canned pineapple, packed in juice, chunks, undrained
	6 oz frozen orange juice concentrate
	1/2 cup(s) light coconut milk
	1 cup(s) ice cube(s)

Instructions

• Combine ingredients in a blender and purée until smooth, adding more ice cubes if necessary to create a thick purée. Pour into 4 tall glasses and serve. Yields about 1 cup per serving.

Caesar Style Steak Salad

WW 6pts.

Ingredients

	6 oz lean sirloin beef, top round or boneless, trimmed
	1/4 tsp black pepper
	1/8 tsp table salt
	1 head(s) romaine lettuce, chopped (about 8 cups)
	1/2 medium red onion(s), thinly sliced
	1/4 cup(s) fat-free salad dressing, except italian, Caesar variety
	1/4 cup(s) grated Parmesan cheese

Instructions

• Heat a nonstick ridged grill pan or cast-iron skillet over high heat. Sprinkle the steak with the pepper and salt. Place the steak on the pan and cook until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 4 minutes on each side. Transfer to a cutting board and let stand 5 minutes.
  
• Toss together the remaining ingredients in a large bowl. Divide the salad evenly between 2 plates. Cut the steak into 10 slices and divide evenly between the salads. Yields (3 cups salad and 5 slices steak per serving.

Beef and Broccoli Stir Fry

Weight Watchers online
5 pts on the new points plus program

Ingredients

	2 1/2 Tbsp cornstarch, divided
	1/4 tsp table salt
	3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
	2 tsp canola oil
	1 cup(s) reduced-sodium chicken broth, divided
	5 cup(s) broccoli, florets (about a 12 oz bag)
	1 Tbsp ginger root, fresh, minced
	2 tsp minced garlic
	1/4 tsp red pepper flakes, or to taste
	1/4 cup(s) low-sodium soy sauce
	1/2 cup(s) water

Instructions

• On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  
• Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
  
• Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  
• In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  
• Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Notes

Baked Ziti

Weight watchers online site
Each serving is 7 pts on the new points plus program

Ingredients

	3 spray(s) cooking spray
	1 pound(s) uncooked pasta, rigatoni or penne
	3/4 pound(s) part-skim ricotta cheese
	1/4 tsp crushed red pepper flakes, or more to taste
	1/4 cup(s) grated Parmesan cheese, divided
	4 cup(s) marinara sauce, store-bought, divided**
	1/2 pound(s) shredded part-skim mozzarella cheeses
	1/4 cup(s) basil, cut into ribbons, for garnish***

Instructions

• Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.
  
• Cook pasta according to package directions; rinse with cool water and drain.
  
• While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.
  
• To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Feta Stuffed Chicken Burgers

Submitted by Weight Watchers online site
Each burger is 7 pts on the new points plus program

	1 pound(s) uncooked extra lean ground chicken breast
	1 Tbsp fresh oregano
	1/4 tsp garlic powder
	7 Tbsp feta cheese, crumbled
	4 item(s) reduced-calorie hamburger roll(s)
	1 cup(s) lettuce, romaine, cut into thick strips
	2/3 cup(s) roasted red peppers, sliced (without oil)
	5 small olive(s), black, sliced (about 4 tsp)

Instructions

• Preheat grill or broiler.
  
• In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.
  
• Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
  
• Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

California Grilled Veggie Sandwich

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Blond Brownies

Submitted by:  Audrey Dube


3/4 cup butter, softened
2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp salt
1-1 1/2 cups chopped pecans


Sauce:
1 cup maple syrup
2 Tbsp butter
1/4 cup evaporated milk


In a mixing bowl, cream butter and brown sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Combine dry ingredients and gradually add to creamed mixture.  Stir in pecans.  Spread into greased 9x13 pan.  Bake at 350 for 25 to 30 mins.  Cool on wire rack.  For sauce, combine syrup and butter in a saucepan.  Bring to a boil; cook and stir for 3 mins.  Remove from heat; stir in milk.  Serve brownies with a scoup of ice cream, drizzle with sauce and sprinkle with pecans.

Dorito Casserole

Submitted by:  Roxanne Brandeberry (My Mom)


1 7 oz bag of nacho cheese flavored Doritos
1 can cream of chicken soup
3/4 bag of egg noodles
1 can tuna
3/4 can of milk


Boil noodles for 5 minutes.  Drain.  In a large mixing bowl, combine:  1 can tuna, 1 can cream of chicken soup, 3/4 can of milk(use soup can to measure).  Put cooked noodles in a casserole dish .  Crush Doritos in the bag.  Add 1/2 bag to the noodles.  Add 1/2 the mixture and stir.  Add remaining mixture and top with remaining bag of Doritos.  Bake 15 minutes at 350 degrees.

Dad's Crockpot Roast

No not my dad, but Lisa Lauchners dad apparently made this one.  I made this for my family this past Sunday and it was a hit.  Yummy Yummy.


1 beef roast (chuck, bottom, etc)
1 pkg brown gravy mix
1 pkg dry Ranch dressing mix
1 pkg dry Italian dressing mix
1 cup water


Place the beef roast in the crockpot.  Mix together the gravy and dressing mixes with the water.  Pour over the roast.  Cook on low 8-10 hours.  Serve and Enjoy!

Sour Cream Enchiladas

Submitted by:  Heather Lane

1 lb. hamburger or chicken
10-12 tortilla shells
1 (16oz) container sour cream
2 cans cream of chicken soup
Pace picante sauce
1-2 cans chopped green chilies
2-3 cups shredded cheddar cheese
milk


In a skillet, brown meat until cooked thoroughly.  Season with pace picante sauce to taste.  In a sauce pan, combine soup and sour cream.  Add milk to thin out sauce until desired consistency.  Stir occasionally so that the sauce does not stick to the bottom of the pan.  Take torillas and lay on the counter.  On tortilla layer meat, green chilis, and cheese.  Roll up torillas and place in a 9x13 pan.  Put remaining chilies in sauce and about 3 T of picante sauce.  Stir them into the sauce.  Pour the sauce over the tortillas making sure to cover them completely.  Sprinkle cheddar cheese over the top of the torillas.  Cover dish with foil and cook for 45 minutes at 350 degrees.

Olive Garden Salad Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp.Romano cheese
1/4 tsp garlic salt OR 1 clove garlic
1/2 tsp Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. Lemon juice
sugar (optional)


Mix all ingredients in a blender until well mixed.  If this a little tart for your taste, add a bit of sugar.

Grape Salad

Submitted by:  Carolyn Marks


2 lbs.  seedless red grapes
2 lbs.  seedless green grapes
8 oz sour cream
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 cup brown sugar
1 cup pecans
1/2 cup butter


Mix sour cream, cream cheese, sugar, and vanilla.  Pour over grapes and toss.  Refrigerate.  Place butter on a sheet pan and melt in the oven.  Mix pecans with butter on the pan.  Toast for 10-15 minutes at 325.  Sprinkle the brown sugar over the pecans and place back in the oven until brown sugar softens.  Cool the pecan mixture on wire rack (about 30 minutes).  Place pecan mixture in ziploc bag and beat into small pieces.  Sprinkle over the grape mixture and refrigerate overnight.

Grams' Vegetable Beef Soup

This recipe is amazing.  It is one that my Gramps use to make quite a bit for our family!  I love and miss my Grams very much but glad to be able to share some of the amazing things that happened in her kitchen.

Recipe from Delma Martin (My Grams)


1 1/2 lbs stew beef (cut into cubed pieces)
2 bags frozen small butter beans
1 1/2 lbs potatoes (peeled and cubed)
1 bag frozen white corn
2 cans whole tomatoes
1 large onion
1/2 bunch of celery stalks


Simmer beef in about 1 quart of water on medium heat.  Blend tomatoes in a blender, then add to meat.  Simmer about and hour.  Add butter beans, potatoes, celery, and onions.  Simmer for 30 minutes.  Add corn Simmer another 15 minutes.  Enjoy!

Stuffed Mushrooms

Submitted by:  Carolyn Marks


8-16 oz. mushrooms
1/2 cup finely diced onion
4 oz. cream cheese
garlic salt to taste
Bacon bits to equal 4-5 pieces of bacon
melted margarine or butter


Remove stems from mushrooms.  Then brush clean with brush or paper towel.  In measuring cup cook onions in microwave with about 1 Tbsp. butter or margarine until onions are soft.  Add cream cheese, bacon bits, and  garlic salt.  Fill mushrooms then pour melted butter on.  Place half the mushrooms on a 9" microwave proof baking dish, stuffing side up.  Cook on high 1-2 minutes.  Repeat with remaining mushrooms.

Spinach Dip

Submitted by:  Carolyn Marks

1 pkg frozen spinach, cooked
1/2 cup chopped green onion or chives
2 cups mayonnaise
1/4 cup parsley
1/2-1 tsp mustard
salt and pepper


Mix. Chill.  Serve with bread or crackers.

Sausage Bites

Submitted by:  Sandy Altorfer


1 lbs hot sausage
1 pkg (8oz) extra sharp cheddar cheese, grated
3 cups Bisquick


Mix cold and shape.  Bake at 350 for 10 minutes.

Salsa

Submitted By:  Sandy Altorfer


2 med grilled zucchini, diced
1/2 cup tomatoes
2 T red onion
lemon juice
2 T parsley
2 T fresh mint


Mix all ingredients together!

Delicious Chicken Wraps

Delicious Chicken Wraps
Submitted by:  Cooking with Christine
 

1 rotisserie chicken, shredded
1/2 red onion diced
1 package cherry tomatoes, halved
1/2 cup cilantro
1 cup feta
2 avocados, diced
Juice of 1 lemon

Tortillas

Dressing:
1/2 cup lime juice
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper

Sprinkle avocados with lemon juice.

Combine chicken through avocados in large bowl.

Mix dressing ingredients; pour over chicken mixture.

Spoon into tortillas, wrap up, and enjoy!

Buffalo Chicken Dip

Submitted by: Mary Long

8 oz. cream cheese, softened
1/2 cup Ranch salad dressing
1/2 cup any flavor FRANKS REDHOT Sauce
1/2 cup shredded mozzarella
1 can (9.75oz) SWANSON White Premium Chicken Breast, drained

Heat oven to 350 degrees. Place cream cheese into deep baking dish. Stir til smooth.

Mix salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 mins. or until mixture is heated through; Stir. Serve with tortilla chips.

Lady and Sons Chicken Pot Pie

Recipe by Paula Deen

Ingredients

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt and pepper
• 2 tablespoons cooking oil
• 1/3 cup butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream
• 1/4 cup chicken base
• 1 tablespoon minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch fresh grated nutmeg, optional
• Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
Recipe from My Sister's Kitchen

1 9X13 pan of your favorite brownie recipe with 10 ounce bag of peanut butter chips mixed in
5 ounce package vanilla instant pudding mix
3 cups milk
1/2 cup peanut butter
2 teaspoons vanilla extract
1 cup whipping cream, whipped and divided
24 regular sized peanut butter cups, divided

Cut or crumble brownies;set aside. Coarsely chop peanut butter cups; reserve 1/4 cup for garnish.

Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream.

Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Garnish top with remaining peanut butter cups.

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells
Recipe from Joelen's Culinary Adventures

12-16 jumbo pasta shells water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Balsamic Honey Chicken Kabobs

Balsamic Honey Chicken Kabobs
Recipe from Changeable Table


1 lb chicken
2 TBSP balsamic vinegar
2 TBSP worcestershire sauce
1-2 tsp onion powder (or salt)
2 TBSP honey, warmed for easier blending
1 tsp pepper
2 garlic cloves, minced
1 tsp fresh grated ginger root
1 TBSP oil
Sesame Seeds



Cut chicken into bite-sized pieces and put into ziploc bag. Combine balsamic vinegar through oil and put in bag with the chicken. Marinate for 2 hours.


Remove chicken from marinade and skewer. Grill until done. Brush with additional honey and sprinkle with sesame seeds.

Cream Cheese Banana Bread

Submitted by Keith Biggs:

Ingredients:

3/4 cup butter, softened
1 8 oz pkg cream cheese, softened
2 cups sugar
2 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups mashed bananas (about 4 medium)
1/2 tsp vanilla
1 cup chopped pecans (I don't add these)

Preheat oven to 350 degrees. Grease and flour two 8x4 loaf pans.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs and beat until just blended.
Combine flour, baking powder, baking soda, salt, and spices; gradually add to butter mixture just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into prepared loaf pans.
Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes.