I’ve always loved this dish, only when I was a little girl, we used to use Campbell’s Cream of Mushroom Soup. This was delicious but now I like to know what’s in my food, so I try to make everything from scratch. This recipe is delicious and just as good as that other stuff!
1/2 lb. ground pork (or ground Italian sausage without fennel)
1/2 lb. ground beef
1 onion (1/2 sliced and 1/2 diced)
1 clove minced garlic
1/3 c. bread crumbs (high quality)
1 egg, beaten
1 t. Italian seasonings or Herbs de Provence (your preference)
1 T. Worchestershire sauce
2 c. sliced mushrooms
2 T. flour
1 c. beef or chicken broth
1 c. fat free milk
1/4 fat free sour cream
Saute the minced onions and garlic in some olive oil. Place into a bowl. Add the meats, bread crumbs, egg, Worchestershire, and spices. Using your hands, mix altogether until well combined. Form meatballs about the size of a ping pong ball (or slightly smaller).
In a frying pan, heat some oil and brown the meatballs well on all sides. Remove from the pan and set aside. In the same pan, add the sliced onions and the mushrooms. Cook until the mushrooms are soft and all the liquid has evaporated. Add the flour and stir. Cook for a few minutes. Add the broth. Whisk in the milk and sour cream. Bring to a boil.
Return the mushrooms to the pan and reduce the heat. Cover and cook for about 20 minutes, making sure that the liquid doesn’t dry out too much. Season to taste.
Serve over some rice or pasta or mashed potatoes.
This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings
1/2 avocado, cut into small chunks
1 tomato, cut into small chunks
1/4 red onion, minced
1 T. fresh cilantro, chopped
1 T. olive oil
1 T. lime juice
Salt and pepper
Combine all ingredients and serve!
Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!
1 lb. dry spaghetti
3 T. butter
1 T. olive oil
1 lb. cremini mushrooms, cleaned and slice
6 cloves garlic
1/2 c. Pecorino cheese, grated
2 T. parsley, chopped
Cook the pasta. Reserve 3/4 c. of the pasta water.
Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.
Add the cooked spaghetti to the mushroom pan, the reserved pasta water, and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.
Tasty and 0 weight watcher points! Even better! Serves 4.
1 lb. raw shrimp
1 lb. asparagus, cut into 2″ strips
Crushed red pepper
1 t. minced garlic
1 t. minced ginger
1 T. soy sauce
2 T. lemon juice
Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.
In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.
Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.
These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.