Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!

Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:

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Chicken and Mushrooms in Garlic White Wine Sauce

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Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

• Yield: 4 servings

Ingredients

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided

• 1 tablespoon minced fresh garlic
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh tarragon
• 1/4 cup shaved Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

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I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

Recipe for Risotto with Fresh Mozzarella, Grape Tomatoes and Basil… You’re going to thank me!

Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

Recipe/Image from Cooking Light Magazine and www.myrecipes.com

Ok, I’m going to be a real friend to you right now… I’m going to pass on a recipe that is so good, I’m telling you that your eyes WILL roll into the back of your head when you taste it. You won’t be able to help it. You are going to thank me. Seriously, this recipe is out of this world, and for all the whining that you may do because you have to stir for 20 minutes or so… just know… IT. IS. WORTH. IT! You will be rewarded with the most scrumptious dinner ever. This is nice paired with a simple salad and maybe a baggette. The ONLY thing that I change is that I use about twice as much balsamic vinegar, mine seems to disappear after it’s reduced. And truly try to give it the time to cook until it’s a little thicker. You will not believe how sweet this is, and how much it adds to the dish! I find that when I boil the balsamic viniagrette  in the beginning (as the recipe calls for) it seems to almost evaporate, so I cook it closer to the time I serve… OK folks, this recipe comes from Cooking Light magazine (see, it’s not even bad for you), I hope you enjoy as much as we do! Check out the http://www.myrecipes.com website when you get a chance, always great recipes from some of your favorite magazines (Cooking Light, Southern Living, Coastal Living, Food & Wine, Health etc.).

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

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Ingredients

• 3 tablespoons balsamic vinegar
• 4 1/2 cups fat-free, less-sodium chicken broth
• 2 tablespoons extravirgin olive oil, divided
• 2 cups chopped leek
• 1 1/2 cups Arborio rice or other medium-grain rice
• 1/3 cup dry white wine
• 1/4 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 5 ounces fresh mozzarella cheese, finely diced

Preparation

1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside. (Barbara note: this is the step that I do closer to when the risotto is ready to serve).
2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Mary Alayne Long, Vestavia Hills, Alabama, Cooking Light
SEPTEMBER 2007

Bon Appetit! Catch you back here tomorrow!

Every Celebration Deserves a Great Cake! Italian Cream Cake from Cooking Light magazine!

Don’t you agree? Every celebration deserves a great cake! Well let me tell you from experience, this one is a doozy! I originally made this many many years ago when we had a surprise birthday party for our next door neighbor. She was surprised and delighted with the cake. And owie, that cream cheese frosting is too good! This recipe received rave reviews. We have also had this cake on a cruise that we took out of Charleston on the Norwegian Cruise Line… it’s nice that they offered Cooking Light options that were heavenly! I have subscribed to Cooking Light magazine shortly after they first came on the market… Great recipes! If you need a new magazine to check out, I love this one! (Cooking Light recipes may be found on the MyRecipes.com website). Now… for the recipe… then a special Happy Birthday, Happy Anniversary message at the end…!

From the MyRecipes.com website:

Italian Cream Cake

This layered Italian Cream Cake is the perfect dessert for a birthday or dinner party because it is moist and full of flavor from the chopped pecans and cream cheese frosting. The stunning 5-star dessert continues to get rave reviews every time!

• Print

Cake Ingredients

• Cream Cheese Icing

• Vegetable cooking spray
• 2 cups sugar
• 1/2 cup light butter
• 2 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup chopped pecans
• 1 teaspoon butter extract
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 6 egg whites (at room temperature)
• Sugared kumquats (optional)
• Orange rind strips (optional)
• Kumquat leaves (optional)

Preparation

1. Prepare Cream Cheese Icing; cover and chill.
2. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
3. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
4. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and let cool completely.
5. Place 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread remaining icing over cake. Garnish with kumquats, orange rind, and kumquat leaves, if desired.
6. Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.

Cream Cheese Frosting Ingredients

• Print

• 1 tablespoon light butter

• 1 (8-ounce) package Neufchâtel cheese
• 1 (1-pound) package powdered sugar, sifted
• 1 teaspoon vanilla extract

Preparation

1. Cream butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.

Cooking Light
NOVEMBER 1995

Recipe and photo from MyRecipes.com website; Photo by: HOWARD L. PUCKETT

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There are several celebrations happening today … My parents 54th wedding anniversary, my sister Bridget and brother-in-law, Bill both had birthdays (a day apart) over the past few days… ! The place has GOT to be festive!

Mom and dad, you are the best and I wish you another 54 happy years together!

Bridget and Bill… H A P P Y   B I R T H D  A Y ! Hope it’s the best ever!  I have no doubt that you will all celebrate well! Love you! xoxo me

Catch you back here tomorrow!

Quick and delicious! Basil Shrimp with Feta and Orzo by Cooking Light magazine…

Image: MyRecipes.com

I’m sharing with you a great recipe from Cooking Light magazine… This is a relatively quick and easy meal. Each recipe makes 2 servings and believe me, the servings are generous. I pretty much followed the recipe, except I like to use grape tomatoes instead of regular tomatoes… If you have dinner for four make two packets then slide it into a pretty dish. Gorgeous, tasty and without the guilt… then you can indulge in dessert! I hope you enjoy this as much as we do! Catch you back here tomorrow!

Basil Shrimp with Feta and Orzo

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Ingredients

• 1 regular-size foil oven bag
• Cooking spray
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 2 teaspoons olive oil, divided 
• 1 cup diced tomato  (I used grape tomatoes)
• 3/4 cup sliced green onions
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 pound large shrimp, peeled and deveined
• 1/4 cup chopped fresh basil

Preparation

1. Preheat oven to 450°.
2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Cooking Light
MARCH 2000

A five star fall dessert… Cinnamon Apple Cake – from Cooking Light Magazine!

Image: MyRecipes.com

Fall is in the air… or at least in Charleston, SC it will be soon! What do you think of when you think of fall? I think of apple cider, I think of Yate’s Cider Mill in Rochester, MI. One of my all time favorite places to grab some great crisp, sweet apples, a cup of apple cider, aaaaahhhhhh, and one of those sinful cider mill doughnuts rolled in granulated sugar and cinnamon. Ah, wish they were right around the corner, but its probably a good thing they are far away… VERY far away. If you want a dessert that isn’t too bad for you and has the bonus of making your house smell FAN-TAS-TIC! This is the recipe for you! It’s from Cooking Light magazine and you can click HERE to go to MyRecipes.com where you can quickly print the recipe, otherwise, see below! This recipe was featured in 1997, it was the reason I asked for a springform pan for Christmas that year. The recipe was updated in 2000, it’s fabulous and you know what’s good for you I think yout’ll absolutely love it! The only change I made was that I used low fat cream cheese, not fat free… fat free is chalky in my opinion. But I haven’t tried it in this recipe. I need to… I also used butter instead of margarine. ok, here goes…

Cinnamon-Apple Cake

Yield: 12 servings

Ingredients

• 1 3/4 cups sugar, divided
• 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
• 1/2 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups chopped peeled Rome apple (about 2 large)
• Cooking spray

Preparation

• Preheat oven to 350°.
• Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
• Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
• Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Cooking Light 
JANUARY 2000

Owie, I can smell it baking already! Catch you back here tomorrow!

Meatless Monday recipe… Penne with Spinach, Feta and Olives!

Image: MyRecipes.com

Here is a recipe that will make you flip. It’s so easy. It’s healthy. It’s QUICK and DELICIOUS. This is another good one from Cooking Light Magazine! If you need a meatless Monday meal, here it is! It’s great paired with a small salad… enjoy, it’s one of my favorites! Click HERE to go directly to the MyRecipes.com website so it’s quick and easy to print, or see below!

Penne with Spinach, Feta, and Olives

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 3 garlic cloves, crushed
• 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
• 2 cups chopped spinach
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons capers
• 3/4 cup (3 ounces) crumbled feta cheese

Preparation

• Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Cooking Light
MAY 1998

I said it was easy, didn’t I? Can’t get any easier than that! Catch you back here tomorrow!

Pecan Chocolate Chip Cookies – THESE are seriously fabulous!

Image: MyRecipes.com

Whenever I make these cookies and take them somewhere, people go nuts! Seriously… These are too good, and when I give out the recipe, NO ONE can believe they’re “light”. This recipe is from Cooking Light magazine. Make no mistake, part of what makes them so light is the serving size (one). With 81 calories, 3 grams of fat, 1.4 gm saturated fat, and 0.5gm fiber you have to be careful to not eat more than one (or two), but if you exercise a lot and can burn off what you eat… by all means, have at it! I love the cookie dough (I’m aware of the safety issues… to me, the dough is worth risking my life for taking a wee bit of a risk… I’m happy to report that in my little world there is no calorie content in the dough UNTIL IT IS BAKED… (and if you believe that I have swamp land, I mean a deep water lot for sale, hee hee).

I do make a few modifications, ALTHOUGH they’re perfectly fine as the recipe indicates. Here are some of the changes I’ve made throughout the years.

Leave out the brown sugar. OOPS… it happened once and I thought they turned out BETTER. But the difference between it being there and NOT being there is barely negligable (therefore why waste the extra calories?).

I use regular chocolate chips instead of mini. I didn’t care for the mini chips, they were, ahhhh, TOO MINI… I like a hefty bite of chocolate not a tiny smear where you THINK you may have just gotten chocolate (or maybe not)…

I usually use walnuts and I don’t always toast them. One reason, I’m almost always in a hurry. Another reason, I forget about them until I smell them burning. Soooo, since nuts are good for you I use a generous amount, usually a few handfuls. Same with chocolate chips… I put a few handfuls… I buy good chocolate chips, free of allergy causing soy and other miscellaneous ingredients that takes away from the flavor of the chocolate.

I usually (not always) make the cookies SMALLER. I like them bite size. No crumbs that way, boy do I have things figured out or what? You just have to watch them closely because they won’t always take as long to bake.

Lastly, I use a Silpat cookie sheet liner instead of parchment, but either way it’ll work just fine!

 

Give these a whirl, I do believe they’ll quickly become your favorite! Click HERE for the recipe from MyRecipes.com where you can easily print (as well as see the full info on nutritional info) or see below…

 

 Oatmeal, Chocolate Chip, and Pecan Cookies

These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

YIELD: 3 dozen (serving size: 1 cookie)

 Ingredients

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1 cup regular oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1/4 cup chopped pecans, toasted
• 1/4 cup semisweet chocolate minichips

 Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Julianna Grimes and Ann Taylor Pittman, Cooking Light
DECEMBER 2007

Catch you back here tomorrow! If you get a chance, check out my photo blog at
http://almostdailypic.wordpress.com
!

Shrimp and Broccoli Stir Fry… Dinner this eve??

Image: MyRecipes.com

A quick and healthy recipe with emphasis on flavor is the SHRIMP AND BROCCOLI STIR FRY from Cooking Light magazine. I made this the other night and it was FABULOUS!

 

I made a few changes, one reason was that I was cooking for two and didn’t want leftovers… the other, I didn’t have any sesame oil… I made this a few times before I feel it was perfected. The first time I halved everything, BUT I kept the amounts for the sauce the same. There wasn’t enough. It was a tad dry… I didn’t measure the broccoli, so perhaps I had too much AND I had more shrimp… For two, I made these changes: 3/4# shrimp, and however much broccoli you want, it’s awesome so we ate quite a bit, probably close to 4cups… I used 1/3 cup of low sodium chicken broth, 2 1/2 Tablespoons rice wine vinegar and 2 1/2 Tablespoons soy sauce and 2 1/2 teaspoons of cornstarch.

 

If this sounds tasty to you, view the recipe below, or click HERE to go to their website for easy printing… NOTE: start your rice long before you start the stir fry because it goes quickly. I start the rice, and then start getting the other ingredients ready. Once the rice is almost done (or is done) THAT is when I start tossing ingredients into the wok!

Enjoy! 

Shrimp and Broccoli Stir-Fry

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

• YIELD: 4 servings (serving size: 1 cup)
• COURSE: Main Dishes

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil, divided
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon bottled minced garlic
• 1 pound peeled and deveined large shrimp
• 1/4 teaspoon salt
• 4 cups small broccoli florets
• 1 cup vertically sliced onion

 Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Jackie Mills, MS, RD, Cooking Light
JANUARY 2008

Catch you back here tomorrow! If you get a chance, check out my photo blog at
http://almostdailypic.wordpress.com
!

One of the dips that doesn’t just sit on your hips!

Image: MyRecipes.com

This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!

You can click HERE to be taken directly to this recipe, so that it’s quick to print, it’s on the MyRecipes.com website where they have all the Cooking Light recipes or you can check it out from here:

Hot Artichoke-Cheese Dip

Cooking Light – September 2008

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

2 garlic cloves (I didn’t use garlic)

1 green onion, cut into pieces

1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)

1/3 cup reduced-fat mayonnaise (I used Canola Mayo)

1/4 cup (2 ounces) 1/3-less-fat cream cheese

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained (the package I bought was 10oz and it was fine)

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette. Instead of baguette, I served my with “hint of salt Triscuits”

Nutritional Information

Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg

Have a great day… catch you back here tomorrow!

Check out my photo blog at
http://almostdailypic.wordpress.com

Happy St. Patty’s to ya… Hot Corned Beef-Potato Hash…

Image: http://en.wikipedia.org

This is a recipe I found in Cooking Light magazine years ago… it’s a keeper! Quick and easy too… if you get a chance, give it a try! It’s a nice alternative the otherwise heavy St. Patrick’s Day meal.

May the luck of the Irish be with ya!

Catch you back here tomorrow!

Here’s the recipe, (0r y0u can click on THIS LINK to take you to My Recipes where it’s quick and easy to print).

Hot Corned Beef-Potato Hash

 

 

Yield: 4 servings (serving size: 2 cups)

Ingredients

8  ounces  thinly sliced lean deli corned beef

1  pound  small red potatoes (about 8 potatoes), thinly sliced

1  cup  thinly sliced leek (about 1 medium)

1  (10-ounce) bag angel hair slaw

1  tablespoon  vegetable oil

6  tablespoons  red wine vinegar

2  teaspoons  spicy brown mustard

1  teaspoon  sugar

1/2  teaspoon  salt

1/2  teaspoon  garlic powder

1/2  teaspoon  pepper

Preparation

Cut corned beef slices crosswise into thin strips; set aside.

Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.

Nutritional Information

Calories: 218 (24% from fat), Fat: 5.9g (sat 1.7g,mono 1g,poly 1.8g), Protein: 5.9g, Carbohydrate: 28.7g, Fiber: 4.2g, Cholesterol: 40mg, Iron: 2.6mg, Sodium: 913mg, Calcium: 68mg