My favorite recipes

mleoni092708

Hi All! Just thought I'd share a few recipes that I've found to be super yummy that you might enjoy.

Chicken and Mushroom Risotto


Ingredients:
300g/10.5oz skinless, boneless chicken breast
1 medium onion, finely diced
2 cloves of garlic, minced
350g/12oz fresh mushrooms, sliced
Mixed herbs of your choice (I used dried oregano, basil and parsley)
230g/1 cup arborio rice
125ml/1/2 cup dry white wine
875ml/3 cups chicken stock (I used 2 sainsbury's chicken stock cubes)

Method:
Boil a pan of water. Add the chicken breasts and simmer for 15 minutes.
Meanwhile in a heavy based pan sautee onions and garlic for 5 minutes in spray oil.
Add sliced mushrooms and sautee until they release their juices.
Sprinkle over herbs.
Add rice, stir immediately to stop it sticking.
Add white wine. Keep stirring.
Once almost all the wine is absorbed start adding the stock. Add about 1 cup (250ml) at a time. Keep stirring and only add the next cup when the previous one is almost all absorbed.

Once all the stock had been added and absorbed it is ready to serve. I served it with the poached chicken sliced into biresized pieces stirred into the risotto.

Here is the breakdown:
Per serving:
448 cals/90g carbs/3g fat/13g protein


Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

Recipe Time
Cook Time: 10 Minutes
Prep Time: 1 Minute
Nutritional Information
Amount per serving
• Calories: 244
• Calories from fat: 46%
• Fat: 13g
• Saturated fat: 6g
• Monounsaturated fat: 4g
• Polyunsaturated fat: 0.9g
• Protein: 23.3g
• Carbohydrate: 3.8g
• Fiber: 0.9g
• Cholesterol: 74mg
• Iron: 1.9mg
• Sodium: 235mg
• Calcium: 24mg
Nutrition Guidelines for Healthy Living
Ingredients
• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Butter-flavored cooking spray
• 1 (8-ounce) package presliced baby portobello mushrooms
• 1 cup dry red wine
• 2 tablespoons butter
• 1 teaspoon minced fresh rosemary
Preparation
• 1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
• 2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks.


Beef and bean burrito casserole

1 lb lean ground turkey or ground beef (I used ground turkey)
6- medium soft taco tortillas (I used Mission Carb Balance)
1 packet low sodium taco seasoning
1 medium onion, chopped
2 garlic cloves, minced
1 15 oz can fat free refried beans
1 can enchilada sauce
1 7 oz can chopped green chilis
2 cups 2% sharp cheddar shredded cheese

Preheat oven to 375 F. Lightly spray a 9x13" pan with cooking spray.

Brown ground beef with onions and garlic; add taco seasoning and green chiles in when ground beef is browned.

Take about 1/2 cup of ground beef and spread it across bottom of pan, top with a little enchilada sauce. On top of that layer the tortillas, about 1/3 can refried beans, 1/2 remaining ground beef and more enchilada sauce. Top with 1/3 of the cheese. Repeat layer once. For the last layer, put remaining two tortillas down, remaining refried beans, then sauce and finally cheese.

Bake in oven for 15-20 min or until cheese is hot and bubbly.

Makes 8 servings

Per Serving
Calories 308, Carbs 34, Fiber 11, Protein 24, Fat 12

chubby_checkers

that beef and bean burrito casserole sounds really good. i'm going to have to try it. thanks for posting!

easfahl

Yummy! Thanks for posting!