Tag Archives: mushrooms

Sesame Shrimp and Broccoli Stir Fry

March 5, 2011 admin Leave a comment

This is a great tasting asian dish that is so versatile – you can easily change up the veggies or the protein and end up with something quite different.

4 servings
400 calories per serving

12 oz. cleaned, peeled shrimp
8 oz. uncooked egg noodles
1 T sesame seeds
1 t peanut oil
2 cloves garlic, minced
4 c broccoli florets
8 oz. can sliced water chestnuts, drained
4.5 oz. jar whole mushrooms, drained
½ c chicken broth
2 T dry white wine (or extra broth)
2 T soy sauce
2 t cornstarch

Cook noodles according to package instructions. Cook sesame seeds over medium high heat 2 minutes or until golden and fragrant then set aside. Heat oil in skillet and cook garlic 30 seconds then add broccoli, water chestnuts and mushrooms and cook 7 minutes or until broccoli is beginning to get tender. Add shrimp and cool 5 minutes or until shrimp is done. Combine broth, wine, soy and cornstarch and mix well then add to skillet and cook until thick and bubbly. Add in the cooked noodles. Sprinkle with seeds just before serving.

Chicken, Dinner, Kid Friendly

Breast of Chicken Hortelana (Baltimore International College)

March 4, 2011 admin Leave a comment

This was one of those meals that just had that special extra something. Thanks to Baltimore International College School of Culinary Arts for another great recipe that brings gourmet cooking into your home. Sure, you could just brown up the chicken and call it done…but by adding these few extra ingredients to the pan, simmering, and then serving over the chicken, you have a restaurant quality dish that you will be proud to serve. And at only 277 calories per serving, there’s plenty of room for a nice side as well.

Baltimore International College School of Culinary Arts has many, many recipes for you to try out (just go to the menu option ‘Programs” and then you will see a link to the recipes. And if you know someone with a passion for food looking for formal schooling, pass along the link. So make sure to visit – just click the banner below 🙂

2 servings
277 calories per serving

2 boneless skinless chicken breasts, 4 oz. each
1 T flour
1 T olive oil
½ t salt
1 oz. finely chopped onion
1 clove garlic, minced
¼ c mushrooms, sliced
1 oz. finely diced ham (I used some leftover Canadian Bacon)
¼ t pepper
2 oz. white wine
1 T lemon juice
2 oz. chicken broth
1 T chopped parsley or cilantro

Pound the chicken down a bit with a meat mallet or the bottom of a heavy pan – make sure the meat is even so it cooks evenly. Dredge in flour and then cook in hot oil. Sprinkle with salt. Cook approximately 2 minutes each side then remove from pan and keep warm. Add ham, onion, garlic, and mushrooms to pan and cook 3 minutes. Add wine, stock, and lemon juice and simmer a minute longer. Place chicken back in pan, add parsley and cook 2-3 minutes or until done. Serve sauce over chicken breasts.

Asian, Crock pot, Lunch, Soups, Turkey

Asian Turkey Soup (Crock Pot)

February 27, 2011 admin Leave a comment

Meals that you start in the morning and then come home to much later are so convenient ! This soup has that great all day simmer flavor. And like many soups, it is so versatile – – have some extra peas this week, throw them in. Have vegetable broth, but not chicken broth, switch it out. Have chicken instead of turkey…no problem ! Make this one your own !

6 servings
166 calories per serving

28 oz. chicken broth
1 ½ c water
1 lb. turkey breast or boneless skinless chicken breasts, cut into bite sized pieces
2 c sliced mushrooms
2 medium carrots cut into short thin strips
½ c chopped onion
2 T soy sauce
2 T grated fresh ginger
4 cloves garlic, minced
1 ½ c sliced bok choy
1 c instant brown rice
Salt and pepper to taste
2 T Asian hot garlic chili sauce (optional – stir it in at the beginning stages if you like a spicy soup)

In a 4 qt. crock pot mix turkey, broth, mushrooms, water, carrots, onions, soy, ginger and garlic (and optional chili sauce). Cover and cook on low 7-8 hours or high 4 hours. If cooking on low, turn to high heat after 7-8 hours and stir in bok choy and raw rice. Cover and cook 15 minutes more.

Asian, Dinner, Sides, Vegetables

Snow Peas and Mushrooms

February 15, 2011 admin Leave a comment

This side dish is great next to just about anything ! The flavor is mild and subtle, so it will go well with just about any meal, not just Asian dishes. And for only 83 calories, it’s a smart side.

4 servings
83 calories per serving

1 T sesame seeds, toasted
1 T olive oil
1/2 lb. snow peas
4 oz. mushrooms, thinly sliced
2 T teriyaki sauce

Toast sesame seeds by place in a hot dry skillet for 5 minutes, stirring frequently. Heat oil and sauté snow peas and mushrooms 4 minutes. Stir in teriyaki and sesame seeds.

Dinner, FiberGourmet, Fish, Italian, Kid Friendly

Garlic Shrimp with Spaghetti

February 7, 2011 admin Leave a comment

There is an Italian dish called Spaghetti Aglio e Olio (spaghetti with garlic and olive oil) – the way it sounds and not being able to pronounce it, my daughter used to say we were having ‘Spaghetti Hallelujah’ for dinner. It still makes me giggle whenever I think about it 🙂 This recipe is for a similar dish, but with some added shrimp to make it a great complete meal. It is one of my favorite Italian dishes – so simple yet scrumptious… like some of the best homemade dishes.

This version removes a lot of the oil replacing it with chicken broth to save a ton of calories. The flavor profiles are still there, though and while not quite authentic, this is a great low cal version.

4 servings
397 calories per serving

Pam
3 cloves garlic, minced
8 oz. sliced mushrooms
1 lb. shrimp, peeled and cleaned
1 t basil flakes
1 t oregano flakes
½ t pepper
Salt to taste
½ t garlic powder
8 oz. FiberGourmet Spaghetti
1 c chicken broth
1 T olive oil
5 T chopped parsley
4 T grated parmesan cheese

Spray skillet with Pam and add garlic and mushrooms and cook 4 minutes. Add shrimp, basil, oregano, salt, pepper, and garlic powder and cook another 4 minutes or until shrimp get translucent. Cook linguini according to package instructions. Drain, cover and keep warm. Add broth to skillet and bring to a boil then reduce heat and simmer. Stir in parsley and cook another 4 minutes to meld flavors. Mix shrimp mix and pasta together with oil and serve each portion with 1 T of parmesan cheese over the top.

Beef, Dinner, Kid Friendly

Beef Stroganoff Casserole

January 9, 2011 admin Leave a comment

Another in my search for the perfect ‘homemade hamburger helper’ recipe. This one is definitely a contender ! It is very flavorful and sometimes you just gotta have beef (many of my others use ground turkey). It’s 404 calories – so just do a few jumping jacks before dinner and you’ll burn off those extra 4 🙂

6 servings
404 calories per serving

1 lb. lean ground beef
¼ t salt
¼ t pepper
1 t oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c white cooking wine
1 can low fat cream of mushroom soup
½ c light sour cream
1 T Dijon mustard
4 c cooked egg noodles
Pam

Preheat oven to 350 degrees and spray a 13×9 pan with Pam. Cook meat in a skillet. Sprinkle with salt and pepper and cook until no longer pink, separating the pieces as it cooks. Drain liquid and fat from meat and set meat aside. In same skillet add mushrooms, onion and garlic and cook 3 minutes. Add wine and reduce heat and cook another 3-4 minutes then remove from heat and stir in soup, sour cream and mustard. Return beef to pan and mix well. Put noodles in the baking dish and then pour beef over the noodles. Mix well. Bake uncovered 30 minutes.

Lunch, Salads, Vegetables

Goat Cheese and Mixed Nut Salad

November 14, 2010 admin Leave a comment

This is definitely not a boring salad ! And it would transport really well – so mix it up, put it in a container and dress it just before serving.

1 serving
325 calories per serving

2 c mixed salad greens
5 grape tomatoes, halved
2 mushrooms, sliced thinly
Salt and pepper to taste
2 T dry roasted mixed nuts, chopped
¼ c crumbled goat cheese
2 T fat free balsamic dressing

Place greens in a bowl and sprinkle with salt and pepper. Add all other salad ingredients. Drizzle with dressing.

Chicken, Dinner, Product Reviews

Saute of Chicken in Pom Reduction

November 6, 2010 admin Leave a comment

What a fun way to make chicken – the Pom reduction gives this dish a very distinctive flavor.

4 servings
233 calories per serving

4 4 oz. boneless skinless chicken breasts
1 T oil
½ t garlic powder
Salt and pepper to taste
1 t oil
1 shallot, sliced thinly
½ c sliced green onions
1 13.25 oz. can sliced mushrooms
1 c Pom Wonderful pomegranate juice
1 t Kitchen Bouquet (browning sauce)
4 T pomegranate seeds for garnish

Heat 1 T oil in skillet. Sprinkle chicken with salt, pepper and garlic powder and sauté 4 minutes each side or until browned and chicken is done. Set aside and keep warm. Add 1 t oil to skillet and sauté shallots and onions 5 minutes. If the onions get too dry, add a teaspoon or so of hot water to the pan. Add mushrooms and sauté another 3 minutes. Add Pom Wonderful and Kitchen Bouquet and bring to a boil the reduce heat and simmer 5-7 minutes to thicken sauce. Serve mushroom sauce over chicken and garnish with pomegranate seeds.

Beef, Dinner, Kid Friendly, Soups

Mini Meatball Soup

October 31, 2010 admin Leave a comment

Tasty little meatballs in a aromatic steaming bowl of broth – this makes the whole house hungry as it cooks ! This is one of the best meatball soups I’ve made 🙂

4 servings
384 calories per serving

2 t oil
8 oz. sliced mushrooms
3 c coleslaw mix shredded cabbage
1 ½ t oregano flakes
3 cloves garlic, minced
3 c beef stock
2 c chicken stock
4 c water
2 T tomato paste
6 oz. lean ground beef
1 large egg
¼ c grated Parmesan cheese
¼ c bread crumbs
2 T parsley, chopped
½ t garlic powder
¾ t pepper
½ t salt
½ c chopped roasted red peppers
1 c minute rice

Heat oil in a heavy soup pan and sauté mushrooms for 4 minutes. Add cabbage, 1 t oregano and half the garlic. Cook 1 minute more and then add stocks, water and tomato paste. Reduce to medium heat. Mix beef, egg, cheese, bread crumbs, 1 ½ T parsley, garlic powder. pepper, salt, the rest of the oregano and the rest of the garlic. Make meatballs using only 1 teaspoon of mix per meatball, and place them in the broth and simmer about 10 minutes or until mostly done. Add peppers, rice and rest of the parsley. Let sit 6-7 minutes.

Fish, Lunch, Product Reviews, Soups

Spicy Hot Tomato Soup with Shrimp

October 24, 2010 admin Leave a comment

For those that like it HOT, HOT, HOT – – this is the soup. The addition of the Spicy Hot V-8 makes for a perfect spicy base. Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.

4 servings
348 calories per serving

3 c chicken broth
2 c Spicy Hot V-8 juice
1 c Minute Rice
1 T oil
1 t minced garlic
¼ c sliced shallots
1 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c chopped mushrooms
1 c bean sprouts (fresh or canned)
3 T chopped cilantro
Salt and pepper to taste

Mix broth, juice and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic and shallots for 2 minutes. Stir in shrimp, mushrooms, salt and pepper and sauté 3 minutes or until shrimp are done. Stir shrimp and cilantro into soup. Sprinkle with lime just before serving.