Tag: Chicken

Mushroom Stroganoff

A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
1 tbsp Worcestershire sauce
1 tsp tomato paste
5 oz sliced Cremini mushrooms
8 oz sliced baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Incoming search terms:

Baked Chicken Parmesan

An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.

This recipe is from the archives which first made it’s appearance back in 2009. I decided to update the photo because my photo skills were lacking back then.

We all love this dish in my home, it’s perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!!

Baked Chicken Parmesan
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts
Calories: 224.5 • Fat: 8.6 g • Protein: 25 g • Carb: 14 g • Fiber: 1.5 g

Ingredients:

4 (8 oz) chicken breast halves, sliced in half to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat)
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara or Filetto di Pomodoro
^[1]
cooking spray

Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

References

^{^} Filetto di Pomodoro (weight-watchers-points-recipes.blogspot.com)

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Greek Salad Sandwich

If you love a Greek Salad, then you’ll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar.

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it’s meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don’t require heating up Egg Scallion and Tomato Sandwich^[1], Tomato Roasted Pepper and Mozzarella Sandwich^[2], Prosciutto Arugula and Balsamic Sandwich^[3], Heirloom Tomato Sandwich,^[4] Grilled Chicken Sandwich with Avocado and Tomato^[5], and my favorite… Roast Beef, Arugula and Shaved Parmesan^[6]. More sandwiches are coming soon, what are some of your favorite sandwiches?

Greek Salad Sandwich
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 6 pts • Points+: 8 pts
Calories: 291 • Fat: 8 g • Protein: 8.4 g • Carbs: 46 g • Fiber: 1.5 g • Sugar: 0.5 g
Sodium: 697 mg (without salt)

Ingredients:

2 tbsp red wine vinegar
4 tsp extra virgin olive oil
5 tbsp Kalamata olives, minced
4 thin slices red onion
coarse salt and fresh ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, cut into 4 pieces
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced

Directions:

In a small bowl whisk red wine vinegar, and olive oil, season with salt and pepper. Add chopped olives and red onions set aside. I like to add the onions to the vinegar, this mellows out the sharpness of the onion, but completely optional.

Spread the olive mixture on 4 slices bread. Top with lettuce, cucumber, tomatoes, and red onion; season with salt and pepper. Top with feta, close and cut sandwich in half.

References

^{^} Egg Scallion and Tomato Sandwich (www.gordon-ramsay-recipe.com)
^{^} Tomato Roasted Pepper and Mozzarella Sandwich (www.gordon-ramsay-recipe.com)
^{^} Prosciutto Arugula and Balsamic Sandwich (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwich, (www.gordon-ramsay-recipe.com)
^{^} Grilled Chicken Sandwich with Avocado and Tomato (www.gordon-ramsay-recipe.com)
^{^} Roast Beef, Arugula and Shaved Parmesan (www.gordon-ramsay-recipe.com)