Instructions Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
My husband's favorite breakfast to order out is Eggs Benedict. However, it is not often that our schedule allows us the luxury of eating breakfast out, so this morning upon arriving home from church, I surprised my DH with his favorite breakfast in our very own kitchen.
There are many delicious recipes for making Hollandaise Sauce, which is what makes the over-easy eggs so delicious. I have included a recipe for you in this post, but I will let you in on a secret. Although I wanted to surprise my hubby with Eggs Benedict, I knew very well that I would not want to fuss much while my stomach was growling and waiting breakfast too, so while shopping I picked up a package of Knorr Hollandaise Sauce mix hoping it will be a suitable stand-in, and indeed it was. When my husband took his first bite he said my version of Eggs Benedict was every bit as good as the breakfast fare he gets at the diner! YAY for me and for Knorr!
Homemade Hollandaise Sauce
3 EGG YOLKS 1/4 cup water 2 Tbsp. fresh lemon juice 1/2 cup (1 stick) firm cold butter, cut into 8 pieces 1/4 tsp. salt 1/8 tsp. sweet paprika Dash pepper
WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges. STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately. STIR in salt, paprika and pepper. SERVE immediately. (0ver an english muffin, a piece of ham and an over easy eagg) 17 Points+
2 Tbsp hot water 1/2 cup(s) reduced-calorie mayonnaise 1 Tbsp fresh lemon juice 2 oz uncooked Canadian-style bacon, about 4 slices 2 item(s) whole-wheat English muffin(s), split and toasted 4 large egg(s)
In the top of a double boiler, blend hot water with mayonnaise, stirring frequently until heated through, about 7 minutes. Add lemon juice. Remove double boiler from heat and set aside. Add 2 to 3 drops yellow food coloring, if desired.
In a nonstick skillet, cook bacon until heated through, about 3 minutes. Place one slice bacon on each muffin half.
Meanwhile, prepare poached eggs by cracking each egg into one of four microwaveable bowls (be careful not to break the yolks). Cover each with clear plastic wrap. Microwave 2 eggs at a time on HIGH until whites are cooked and yolk is firm, about 1 1/2 to 2 minutes. Remove eggs with slotted spoon and place one each on muffin halves. Top each egg with 2 tablespoons of sauce and serve immediately. Yields 1/2 muffin per serving.
Ash Wednesday is the start of the Lenten season, which for us, means no meat on Ash Wednesday and each Friday until Easter. Realizing this, I try to be a bit more creative with our Lenten meals.
Last night's dinner was stuff shells, but rather than filling the shells with a ricotta filling that I normally use for lasagna, I made a spinach filling.
Cook jumbo shells to aldente and fill with a mixture of:
chopped spinach 2 eggs seasoned bread crumbs 1 cup of shredded cheese (italian blend) (whole milk)
Cover the stuffed shells with sauce of your choice. I would've used my spaghetti sauce recipe, but since I didn't have any on hand or in the freezer, I seasoned tomato puree with fresh basil, garlic powder, and salt and paper.
Sprinkle all with pecorino romano cheese and bake at 350 degrees for an hour (covered).
The result was delicious, and most definitely a do-over. 2 points+ (per shell) *the points+ value could be reduced by using low-fat cheese
Quinoa, Black Bean, and Shrimp Salad (1 cup 5 Points+)
3/4 cup quinoa, cooked, rinsed and drained 1 1/2 cups water 1 teaspoon salt 1 cup frozen corn kernels, thawed 3/4 pound large shrimp, peeled and divined 15 1/2 oz, can black beans, rinsed and drained 2 large peaches, pitted and coarsely chopped 2 tomatoes, chopped (I forgot them!) 2 celery stalks, chopped 1/4 cup chopped fresh parsley 14 cup chopped fresh cilantro 2 tablespoons lemon juice 2 teaspoons olive oil pinch cayenne (forgot that too!)
Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan; bring to boil. Reduce heat and simmer, covered, 12 minutes. Stir in corn and cook until quinoa is tender; about 2 minutes longer. Drain off any excess water and transfer quinoa mixture to large bowl; let cool. Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cock, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture. Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture; toss to mix well.
Watermelon-Peach Salad with Ricotta Salata ( 4points+) Serves 4
2 pounds watermelon, cubed 2 large peaches, pitted and cubed 2 minin cucumbers, thinly sliced 3 tablespoons white wine vinegar 1/4 teaspoon salt 1/2 cup coarsely crumbled ricotta salata 1 scallion cut into very thin strips
Toss together all ingredients except ricotta salata and scallion in serving bowl,; let stand 10 minutes (ormolu). Sprinkle with cheese and scallion.
DELICIOUS! Recipe from Weight Watchers New Complete Cookbook
Our daughter and son-in-law have an extensive garden, which they generously share with both families. Night before last we harvested a bit and among our harvest was rhubarb. Prior to a few years ago I would not even taste rhubarb, I had an aversion to it, thinking it would taste horrible. Well, was I ever wrong; it is now one of my garden favorites. I used this week's rhubarb to bake a cake recipe I found at All Recipes. com and now I'm sharing that recipe with you since it was a huge hit with my husband and with a group of ladies I hosted last evening. I can only share with you a picture of one piece, however, because that's all that remains of the 13x9" delectable treat.
Don't deprive yourself; enjoy a special treat along with others. Simply, use your weekly Points Plus reserve and relax.
INGREDIENTS: 1 1/4 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 cups all-purpose flour 2 eggs, beaten 1 cup sour cream 3 cups diced rhubarb
1 cup white sugar 1/4 cup butter, softened 1/4 cup all-purpose flour ground cinnamon, for dusting
DIRECTIONS: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. 2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. 3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.