Sheet-Pan Mushroom Parmigiana

 In our adventures of finding new vegetarian recipes, this one came up.  I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.

Then when D actually made it, he made it his own way.

Sheet-Pan Mushroom Parmigiana

Photo by ALB

Adapted from Hetty McKinnon
YIELD: 4 servings
TIME: 30 minutes

INGREDIENTS 

10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)

2 garlic cloves, finely chopped (6 garlic of course)

 Extra-virgin olive oil (1.5 TBSP)

 Kosher salt and black pepper 

8 portobello mushrooms, stems removed (keep stems)

3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)

2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)

1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).
added 1 TBSP butter

½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping 

PREPARATION 

Heat oven to 425 degrees. 

Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil.  Cut up mushroom stems and garlic finely and mix that all together.  

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes. 

To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. 

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. 

To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

14 WW points and 2 vegetables (my additions/subtractions at 4 servings)

Whole30 Chipotle Beef and Avocado Bowls

After we Un-Paleo-ed/Un-Whole30-ed this, it was really good.

Whole30 Chipotle Beef and Avocado Bowls (Sofritas Copycat, Paleo)

Photo by ALB

Course Main Course
Adapted from: 40Aprons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
Smoky Sauce
1 poblano pepper
1/2 Tbsp. chipotle pepper powder
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil (didn't use)
1/2 teaspoon salt

Whole30 Chipotle Beef and Avocado Bowls
16 ounces ground beef (used 96/4)
8 ounces baby Bella mushrooms minced
2 Cups cooked rice
2 limes juice of, divided
1 cup fresh cilantro chopped, plus more for garnish, if desired
4 coontainers of Wholly Guacamole Minis, Classic
1/2 cup minced red onion plus more for garnish, if desired
Tomato for garnish

Instructions
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.

Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.

Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.

9 Smart Points (my additions/subtractions at 4 servings)

Mushroom Ravioli with Spinach

We had this one on a Friday Night for "carb night," (the night before a run). D added chicken. Definitely would have again. I didn't build it in the WW builder.

Mushroom Ravioli with Spinach

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 375 kcal
Adapted from Julia

Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil (I would defintely cut back on this)
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
Add 12 oz sauteed chicken, cut in 1-inch chunks
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil (don't need)
salt and pepper

Instructions 
Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add in sauteed chicken.

Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Cod with Shiitake-Bacon Crust and Arugula Salad

I can't recall having cod before.  My friend said if I had fish and chips, I've had it.  That said, I don't think I've had cod without it being fried.  So D made this.  We both liked the cod.  The arugula tasted burnt the first day, but cooled down for lunch on the second, it tasted pretty good.  I would probably have with spinach thought.  D would probably have with rice.

Cod with Shiitake-Bacon Crust and Arugula Salad

Photo by ALB

Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup mushroom-arugula mixture)

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine.

Ingredients
4 bacon slices, cut into 1/2-in. pieces
8 ounces sliced shiitake mushroom caps, divided
1/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
4 (6-oz.) cod fillets (about 1 1/2-in. thick)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (5-oz.) pkg. fresh arugula

Preparation
Step 1
Preheat oven to 400°F.

Step 2
Cook bacon in a large skillet over medium-high heat for 1 minute. Add 5 ounces mushrooms; cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat; cool 10 minutes. Transfer mixture to a food processor; pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in pepper and 1/8 teaspoon salt.

Step 3
Line a baking sheet with parchment paper. Sprinkle fillets with 1/8 teaspoon salt; top with mushroom mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons oil; place on parchment. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.

Step 4
Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.

Step 5
Heat skillet over medium-high. Add 1 1/2 tablespoons oil; swirl. Add garlic and remaining 3 ounces mushrooms; cook 4 minutes or until mushrooms are soft. Add arugula; cook 1 minute or until slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.

Nutritional Information
Calories: 322; Fat: 20.9g; Satfat: 5.4g; Monofat: 10.9g; Polyfat: 2.5g; Protein: 28g; Carbohydrate: 6g; Fiber: 2g; Cholesterol: 87mg; Iron: 1mg; Sodium: 543mg; Calcium: 73mg; Est. added sugars: 0; Sugars: 2

Cooking Light,   August 2016

3 Smart Points (my additions/subtractions at 4 servings)

Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

11 Smart Points (my additions/subtractions at 4 servings)

Braised Chicken and Mushroom Ragu

D has been cracking me up about recipe bloggers.  Since he is cooking from his phone, he feels he doesn't need your life story before the recipe.

Anyway, he used bone-in thighs because neither of us read that the chicken would be shredded.  We are glad we did because there was SO MUCH SAUCE.  Like, he saved the sauce and we are having this again, with more chicken.  And Kroger doesn't sell Porcini mushrooms. They sold other dried mushrooms but at 1/4 C, I'm not paying $7.99.  We also didn't use the Italian Parsley because Kroger had it sitting too close to the cilantro, and it caught the cilantro flavor.

Braised Chicken and Mushroom Ragu

Photo by ALB

Serves 6 (we got 8)

Ingredients
1/4 cup dried porcini mushrooms (optional but recommended) - didn't use
1 medium carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 large shallot, roughly chopped
3 cloves garlic
6 boneless skinless chicken thighs (used 8 bone-in, skin-on thighs)
2 tablespoons canola oil (didn't use)
sea salt
freshly ground black pepper
4 tablespoons olive oil, divided (didn't use)
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh thyme
1/4 cup chopped fat-leaf Italian parsley, plus more for garnish (didn't use)
1/2 pound cremini mushrooms, wiped and quartered
1 tablespoon tomato paste
1/2 cup dry red wine
1 cup chicken stock, plus more for braising
One 28-ounce can whole San Marzano tomatoes
1 pound big tube pasta
1/4 cup grated parmesan (used shredded)

Instructions
If using the dried mushrooms, place them in a bowl and pour 1 cup of boiling water over them. Let sit for 15 minutes. Reserve 1/2 cup of the soaking liquid and roughly chop the mushrooms and set aside.

In a food processor, combine the carrots, celery, shallot, and garlic. Pulse together until minced. Set aside.

Season the chicken with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown undisturbed for 5 minutes, then flip and brown on the other side. Remove from the pan and set aside.

Add the pulverized vegetables to the skillet and cook until they soften and begin to brown, about 5 minutes. Remove from the pan and place in a small bowl.

Add two more tablespoons of oil to the pan and add the mushrooms. Cook until softened and browned, about 6 minutes. Add the vegetables back to the pan with the cooked mushrooms and add the red pepper flakes, rosemary, thyme, and half of the parsley and cook together for 2 more minutes.

Stir in the tomato paste.

Add the red wine and the 1/2 cup of reserved mushroom liquid (if using). Bring the mixture to a simmer. Cook until the liquid has reduced, about 2 minutes.

Add the chicken stock, the can of tomatoes and its juice and the chopped rehydrated porcini if you're using them. Return the chicken pieces to the skillet and simmer over low heat for 30 minutes. Add more chicken stock if the sauce begins to dry out.

While the sauce simmers, cook the pasta. Bring a large pot of water to a boil. Add a generous amount (about 2 tablespoons) of sea salt to the water. Add the pasta amd cook until al dente according to the package directions.

When the sauce has finished it's simmer, use two forks to shred the chicken pieces. Add the pasta directly to the skillet and toss to combine. Add a few splashes of pasta water to thin out the sauce if necessary.

Place in bowls and top with cheese and more fresh parsley. Enjoy!

Adapted from Joy the Baker who adapted it from Back Pocket Pasta

12 Smart Points (my additions/subtractions at 8 servings)

Tuscan Chicken and Mushroom Skillet

This kind of tasted like Cassoulet with chicken instead of sausage.  Still it was pretty good.  D and I both agreed the flavor picked up for lunch the next day.  But we would both have again.

Tuscan Chicken Skillet

Photo by ALB

Serves 4
Adapted from The Kitchn

Ingredients
1/2 tablespoons olive oil
4 Chicken thighs,  bone-in, skin-on chicken
Freshly ground black pepper
1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
1 tablespoon chopped fresh rosemary leaves 2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can white beans, drained and rinsed
1/2 cup low-sodium chicken broth

Preparation 
Arrange a rack in the middle of the oven and heat to 450°F.

Heat PAM in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the 1/2 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

7 Smart Points (my additions/subtractions at 4 servings)

Skillet Creamy Chicken Mushroom Florentine

My friend Delane from A Well fed Life pinned this, and I happened to see it.  I mentioned it to her and she said she was trying to figure out how to lighten it up.  In Weight Watcher speak it was 13 points without any pasta.

So I showed it to D, and he said he would use fat free half and half.  He ended up buying regular half and half.   So I liked it, but D didn't not.  He also doesn't like Italian Seasoning.  He thought it should used fresh herbs like basil, and add in some white wine.

I liked the tanginess of the sundried tomatoes.  And that D got the spinach just on the cusp of wiltedness, so it wasn't soggy.  He later said he did this because he didn't want extra water in the sauce. We had with pasta.

Skillet Creamy Chicken Mushroom Florentine

Photo by ALB

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.

Adapted from Alyssa at The Recipe Critic
Serves: 4

INGREDIENTS
1½ pounds boneless skinless chicken breasts
Cooking Spray
1/4 Cup White Wine
4 ounce small mushrooms, sliced
1 cup half and half
½ cup chicken broth
1 teaspoon garlic powder
1/4 Cup fresh basil
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes

INSTRUCTIONS
In a large skillet sprayed with cooking spray, cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Deglaze the pan with the white wine, Add the mushrooms and cook until tender. Remove and set aside on plate.

Add the half and half, chicken broth, garlic powder, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach, sundried tomatoes, basil and mushrooms and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

5 Smart Points (my additions/subtractions at 4 servings)

MUSHROOM RICE WITH ONION & SHALLOTS

This rice needs to go into the regular rotation.  It had so much flavor.  D and I both think we have had something similar.  We both thought it would be good as a casserole with chicken and Parmesan.

Any way we will have again.  We had with Spicy Honey Brushed Chicken.

MUSHROOM RICE WITH ONION AND SHALLOTS

Photo by ALB

Recipe By DailyInspiration

This recipe sounds like a great side dish to steak or chicken. The dish comes from the "Joy of Eating" cookbook.

READY IN: 45 mins
SERVES: 6

INGREDIENTS
1 cup rice, long grain
1 (10 1/2ounce) can beef broth
3⁄4 cup water
salt and pepper, to taste
1 small onion, finely chopped
2 shallots, minced
1 tablespoon butter
1⁄4 lb mushroom, sliced

DIRECTIONS
In a saucepan, stir together the rice, broth, water, salt and pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

4 Smart Points (my additions/subtractions at 6 servings)

Creamy Chicken-and-Wild Rice Casserole

This is one of those recipes where I waited too long to review it.  I remembered I liked it but I can't remember why.  Oh well.

Would have again though.

Creamy Chicken-and-Wild Rice Casserole

Photo by ALB

Active Time: 35 Mins
Total Time: 1 Hour 10 Mins
Serves 8 (serving size: about 1 1/4 cups)--4 now, 4 later

Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.

Ingredients
1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
Cooking spray
1/4 cup all-purpose flour
5 cups 2% reduced-fat milk, divided
1 1/2 cups sliced leeks
1 cup chopped carrots
1/2 cup chopped celery
1 tablespoon fresh thyme leaves, chopped
2 (8-oz.) pkg. presliced cremini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 ounce 1/3-less-fat cream cheese, softened
3 cups hot cooked wild rice
3 green onions, sliced
1/2 cup sliced almonds

Preparation
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.

Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.

To FREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.

Nutritional Information
Calories: 335; Fat: 10.9g; Sat fat: 3.5g; Monofat: 4.6g; Polyfat: 1.7g; Protein: 29g; Carbohydrate: 32g; Fiber: 4g; Cholesterol: 62mg; Iron: 2mg; Sodium: 633mg; Calcium: 240mg; Sugars: 2g; Est. added sugars: 0g

Cooking Light, March 2017

8 Smart Points (my additions/subtractions at 8 servings)

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Chicken, Bacon, Mushrooms and Cheese.  What's not to love?  It was very good, especially over Penne.  Any reason to have creamy pasta is a good reason, and this was no exception.

Would have again.

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Photo by ALB

Creamy Garlic Parmesan Mushroom Chicken and Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

Adapted from Author: Karina - Cafe Delites 
Serves: 6

Ingredients
FOR THE CHICKEN:
6 bone-in, skin-on or off chicken thighs
1 tablespoon olive oil (didn't use)
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

FOR THE CREAM SAUCE:
4 cloves garlic, crushed
7 ounces | 200 grams diced bacon (used 3.5 oz Center Cut)
14 ounces | 400 grams sliced brown mushrooms (cremini) (used 1 lb)
1 cup cream OR milk* (used fat-free half-half)
(used 1/2 tsp AP flour)
½ cup chicken broth
½ cup freshly grated Parmesan
Freshly ground black pepper, to taste
Salt, only if needed to your taste
Extra chopped fresh parsley, to garnish
Fresh shaved or grated parmesan, to garnish

Instructions
Preheat oven to 400°F.

Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat. (if you mash garlic, it gets a paste-y consistency that you can rub with everything else).

Heat a large, oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side). Transfer to oven and roast until completely cooked through, about 25-30 minutes. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

Pour in the cream OR milk (and flour, see notes), chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)

Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours. Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.

Notes
*If using cream, half and half, thickened cream, heavy cream, or light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon milk until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.

*If using milk, skim, low fat, full fat, almond, or cashew, etc are fine to use, to reduce calories. Add in the milk; bring to a simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* milk; pour cornstarch mixture into the centre of the pan; stir continuously until the milk thickens and becomes a 'cream'.

10 Smart Points (my additions/subtractions at 6 servings-no pasta)

Chicken with Mushrooms

This was pretty good. Very simple and very fast which means it was excellent.
On top of that, it uses ingredients we usually have in the house.

We had with Crack Broccoli and pasta.

Chicken with Mushrooms

Photo by ALB

Chicken cutlets are sauteed with button mushrooms for a quick and delicious one-skillet meal.
PREP: 25 MINS
TOTAL TIME: 25 MINS
SERVINGS: 4
SOURCE: EVERYDAY FOOD, SEPTEMBER 2012

Ingredients
1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley

Directions
Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

9 Smart Points (my additions/subtractions at 4 servings)

Cheesy Portobello Mushroom Burgers

So I'm continuing to try to find alternatives to eating so much bread, potatoes, and pasta during the week (carbs), and increasing the vegetables (although we aren't eliminating any of the foods from our diet). It supposedly will help with inflammation, and so I'm willing to try whatever if it can help me be less dependent on NSAIDs. Plus it is helping me lose weight, which is less weight on my back (I fractured it), so anything that can help...

 Anyway, I found Cheese Portobello Mushroom Burgers from lowcarbmaven.com, and decided they looked pretty good. Of course, because there is always the debate of whether these were burgers or patties since there was no bread, but I'll leave them as burgers for the title.

Right away, I knew we should increase the servings, and lower the amount of cheese.  Additionally, I was concerned they might be greasy cooking meat in a portobello.  So we changed the amounts of the ingredients up, although we didn't add or omit anything. They weren't greasy, but somewhat watery, from the mushrooms, but nothing too extreme.

They were very good (I liked them better than D), and next time I think minced garlic and sauteed onions should be added to the mix.  I would have them again.

We had with French Fries (because fries go with burgers/patties).

Cheesy Portobello Mushroom Burgers

Photo by ALB

Adapted from lowcarbmaven.com
Servings: 4

Ingredients
4 large portobello mushrooms
1 lb ounces 93 % lean beef
1/2 C shredded sharp cheddar cheese
2 ounce fresh spinach, finely chopped
1/2 tsp Kosher Salt + some to season mushrooms
1/2 tsp Black Pepper + some to season mushrooms
1/4 C shredded Parmesan Cheese
(Add minced garlic, 1-2 cloves)
(Add sauteed onion, 1/2 Cup)

Preparation
Preheat the oven to 375F degrees. (Saute onions and garlic).  Remove the stems from the portobellos, chop the stems finely and add to the ground beef. With a spoon, scrape out the gills on the underside of the mushrooms and discard. Chop the spinach and measure the cheese.

Season the mushrooms with salt and pepper. Mix the cheddar cheese, salt, pepper, and spinach (and onions and garlic) into the ground beef, using your hands. Form 4 patties and press them onto the portobello mushrooms.

Place the stuffed mushrooms on a small sheetpan or baking dish and cook for 20 minutes. Add the Parmesan cheese to the top of each and pop back into the oven to melt the cheese or under the broiler to brown it.

Nutritional Information from MyFitnessPal
Amount Per Serving
Calories: 282; Total Fat: 14 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 81 mg; Sodium: 825 mg; Potassium: 587 mg; Total Carbohydrate: 8 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 31 g

Risotto with Pancetta and Wild Mushrooms

My blogging has been very sparse lately.  I've been taking pictures of food, but when I don't write about the meal in over a month (today is really 4/4, and I pre-dated the blog entry), I am most likely not going to remember much.

I do remember that I enjoyed the texture of the mushrooms and the salty bite of the pancetta.  And remarking we should have it again.  We should have again, so I can write a better description.

Update:  D made this and it was good. Salty and creamy.  I loved the mushrooms because they had a lot of chew.  I added how D made it, because it came out to 14 WW points on the 2016 program).


Risotto with Pancetta and Wild Mushrooms

Photo by ALB

Ingredients
8 paper-thin slices of pancetta or bacon (about 2 ounces)
1 tablespoon extra-virgin olive oil (used Pam)
1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced
Sea salt
3 tablespoons unsalted butter (used 2)
1 teaspoon finely chopped parsley or tarragon
5 cups light chicken stock or canned low-sodium broth (used 4, but 5 doesn't make a difference in points)
1 garlic clove, lightly smashed (always use more)
1 shallot, minced
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish
2 tablespoons heavy cream (didn't use...tasted it and it didn't need it).
Freshly ground white pepper

Directions
Preheat the broiler. Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling.

Drain on paper towels, then crumble.

In a large nonstick skillet, heat the oil. Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes. Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid. Wipe out the skillet and add 1 tablespoon of the butter. Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes. Add the parsley, cover and keep warm.

In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat. In a large, deep nonstick skillet, melt 1 tablespoon of the butter. Add the garlic and cook over moderate heat until fragrant. Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic. Add the rice and stir until the grains are thoroughly coated with butter. Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes. Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed. Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.

Remove the risotto from the heat and stir in the grated Parmigiano-Reggiano, the cream and the remaining 1 tablespoon of butter. Season with salt and white pepper and transfer to warm soup plates. Garnish with the mushrooms, pancetta and shavings of Parmigiano-Reggiano. Serve immediately.

Creamy Roasted Mushroom and Brie Soup

So awhile ago, I decided I was going to eat less meat.  That didn't happen, because of bacon, but I did manage to pin a few recipes that were vegetarian (if you don't count chicken broth).

So the other day, I wasn't feeling well, and D made the grocery list.  He saw this recipe and knew we had brie in the fridge, so on the list it went.  And then he made it.

It was really creamy, and good.  D used regular and cremini mushrooms.  I don't know if he roasted or sauteed them.  I do know we should have again.

We had with Beer Bread.

Creamy Roasted Mushroom and Brie Soup

Photo by ALB

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

From Closet Cooking

A cream of mushroom soup with brie to make it extra creamy and good!

Ingredients
1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1/2 cup white wine (or broth)
4 cups vegetable broth or chicken broth
4 ounces brie, cut into 1 inch pieces
1/2 cup milk or heavy cream
salt and pepper to taste

Directions
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.

Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.

Add the garlic and thyme and cook until fragrant, about a minute.

Add the flour and cook for 2 minutes.

Add the wine and deglaze the pan.

Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.

Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

Option: Saute the mushrooms in a pan with the onions instead of roasting them.

Nutrition Facts
Calories 287, Fat 18g (Saturated 9g, Trans 0), Cholesterol 46mg, Sodium 239mg, Carbs 14g (Fiber 2g, Sugars 6g), Protein 13g

Beer-Braised Chicken Thighs with Cremini Mushrooms

So I love braised chicken. It's a comfort food.  D does too, but he isn't a big egg noodle fan.  So I try to put the noodles on the menu sparingly, but I love them too.

He made this.  It had a good salt bite, and the comforting feeling was definitely there.  Considering Atlanta hasn't seen the sun going on 9 days, this hit the spot.

We had with Oven Roasted Green Beans.

Beer-Braised Chicken Thighs with Cremini Mushrooms

Photo by ALB

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

Yield: Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)

Ingredients
6 ounces uncooked no-yolk egg noodles
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/4 teaspoon paprika
4 (6-ounce) bone-in chicken thighs, skinned
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-ounce) package cremini mushrooms, halved
3/4 cup dark porter beer (used a Guinness Stout)
3/4 cup unsalted chicken stock (such as Swanson)
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preparation
1. Cook egg noodles according to package directions, omitting salt and fat; drain.

2. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.

Nutritional Information
Calories: 475; Fat: 11.1 g; Sat fat: 2.3 g; Mono fat: 4.9 g; Poly fat: 2.1 g; Protein: 43 g; Carbohydrate: 45 g; Fiber: 4 g; Cholesterol: 162 mg; Iron: 4 mg; Sodium: 474 mg; Calcium: 42 mg

Cooking Light, NOVEMBER 2015

Chicken Mushroom Potpie

This was good.  D made it.

He said that the mixture was much thicker before he cooked it.  I think it will thicken up as leftovers.  We both agreed it needed more salt.

I would have again, with maybe a little salt.

Chicken Mushroom Potpie

Photo by ALB

This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.

Yield: Serves 6 (serving size: about 1 1/2 cups)

Ingredients
Cooking spray
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup frozen green peas
2 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-ounce) package refrigerated pie dough

Preparation
1. Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.

2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.

3. Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan.

4. Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.

Nutritional Information
Calories: 394; Fat: 16.7g; Saturated fat: 5.1g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 1.2g; Protein: 32g; Carbohydrate: 31g; Fiber: 4g; Cholesterol: 76mg; Iron: 2mg; Sodium: 555mg; Calcium: 50mg

Cooking Light, JANUARY 2015

Creamy Mushroom Fettuccine

This was good.  D of course made it.  We originally had talked about putting some bacon in it that we had in the refrigerator but we used that for something else.  D remembered we talked about putting meat in it so he added pancetta.  He decreased the salt.

Kroger didn't have fresh pasta, so he used 8 oz of dried pasta.  As usual, we couldn't get 4 servings out of it.  The nutritional information is based on my changes/additions.

We would have again.  We had with a Caesar Salad.

Creamy Mushroom Fettuccine

Photo by ALB

The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
Yield: Serves 3 (serving size: 1 1/2 cups)

Adapted from Cooking Light

Ingredients
1 (9-ounce) package refrigerated fresh fettuccine (used 8 oz dried)
1 tablespoon extra-virgin olive oil (didn't use)
Added 3 oz Pancetta
1/2 cup chopped onion
12 ounces presliced cremini mushrooms
2 garlic cloves, minced
3/4 teaspoon salt, divided (used 1/4 tsp)
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 teaspoon chopped fresh thyme
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh parsley

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. (Didn't do). Add onion (and pancetta), mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt (didn't add), half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Nutritional Information from MyFitness Pal with changes
Servings 3.0
Calories: 492; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 43 mg; Sodium: 600 mg; Potassium: 492 mg; Total Carbohydrate: 65 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 22 g

Adapted from Cooking Light NOVEMBER 2013

Mushroom Asiago Chicken

I found this recipe from NCBeaches.  It looked good so D and I decided to try it.

We typically don't buy Asiago (use Parm), but we did this time, and I'm glad we did.  It was rich and flavorful, but not overpowering.  We would have again.

We had with Pasta and Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice.

Mushroom Asiago Chicken

Photo by ALB

Prep time: 15 mins
Cook time: 35 mins
Total Time: 50 mins
Makes 5-6 servings (we got 4)
From Cherylstyle.com

Ingredients
1 lb boneless skinless chicken breasts
salt and pepper
1/2 cup all-purpose flour
4 Tbsp unsalted butter
1 lb sliced mushrooms
1/2 tsp salt
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme or3/4 tsp dried thyme leaves
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Parmesan cheese for sprinkling

Preparation
Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.

Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.

When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.

Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.

Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

Tortellini Spinach Casserole

D and I saw this recipe and thought it was a lot of spinach. So we decided to reduce a box.

I think I liked it more than D. There was a lot of cheese. D thought there should be more milk. We think the spinach absorbed a lot of the liquid. I did get cheese stuck to the roof of my mouth.

For left overs we added red sauce.

Tortellini Spinach Casserole

Photo by ALB

12 Servings
Prep: 20 min. Bake: 20 min.

Ingredients
1 package (19 ounces) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1/2 pound brick cheese, cubed
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (used 2 boxes) 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cook tortellini according to package directions.

Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.

In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat.

Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutritional Information
281 calories, 19 g fat (12 g saturated fat), 64 mg cholesterol, 378 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein.

Taste of Home 2014