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Great Meals with a Healthy Twist for the Entire Family

Creamy Roast Chicken in Mushroom Sauce

My family was delighted at how delicious this was.  If you like creamy sauces and mushrooms, this is a must try.

My son hates mushrooms and even enjoyed it.  My husband dislikes cream sauces and enjoyed it too.  So it might be worth a try even if you don’t like creamy with mushrooms:)

Creamy Roast Chicken in Mushroom Sauce

Serves 4

Creamy Roast Chicken in Mushroom Sauce

Preheat oven 425o

Prep Time: 15 minutes

Cook Time: 1hour and 15 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 grams                        Points: 3

Ingredients:

1 ½ pounds chicken breast on the bone – skinned

1 large onion – chopped

½ cup celery – chopped

2 cloves garlic – minced

4 ounces shitake mushrooms – diced

½ cup white wine

½ cup cream sherry

2 cups chicken broth

2 bay leaves

2/3 cup fat free sour cream

Directions:

  1. Arrange chicken pieces on a roasting pan and season with salt and pepper.  Roast chicken for 45 minutes, cover, and set aside.
  2. Heat  a large deep on medium heat and spray with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add mushrooms, raise the heat and cook for 3 minutes until lightly browned.  Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
  3. Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
  4. Add chicken broth and bay leaves and simmer for 15 minutes.  Add chicken to heat for about 5 minutes.
  5. Remove chicken and place onto a serving platter.  Remove skillet form heat, add sour cream and stir until combined.  Heat for 2 minutes then pour sauce over chicken and serve.

October 19, 2010 Posted by | Creamed, Main Courses, Poultry, Roasted, Saute` | , , , , , | 1 Comment

Pulled Pork Chili

Pulled Pork Chili

Serves 6

Preheat oven 300o

Prep Time: 15 minutes

Cook Time: 4 hours

Estimated values per serving:

Calories = 400                      Fat = 5 grams                        Points: 5

Ingredients:

1 pound boneless pork loin

1 teaspoon paprika

1 tablespoon + 1 teaspoon chili powder

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon thyme

1 onion– chopped

1 jalapeno pepper – minced

2 cloves garlic – minced

½ cup whiskey

2 (12 ounce) jars chili sauce

1 ½ cups water

1 cup chicken broth

1 teaspoon chipotle seasoning

4 small or 2 large potatoes – peeled and diced

1 (15.5 ounces) can of red kidney beans

Directions:

  1. Combine paprika, 1 teaspoon chili powder, pepper, salt and thyme and rub on to pork loin.
  2. Set pork in a roasting pan, cover with foil and slow cook for 3 hours.  Remove from heat and cool.  Shred pork with a fork and set aside.
  3. Heat a large pot on medium heat, spray with cooking spray and add onion.  Sauté for 5 minutes until soft and browned.
  4. Add jalapeno pepper and sauté for 3 minutes, add garlic and sauté for 1 minute.  Add whiskey, scraping any pieces from the bottom of the pot and cook until reduced by half.
  5. Add chili sauce, water, chicken broth, 1 tablespoon of chili seasoning, chipotle seasoning, shredded pork and potatoes to the pot.  Simmer on low for about 30 minutes or until potatoes are soft.
  6. Add kidney beans and simmer for 15 minutes.  Serve hot.

October 19, 2010 Posted by | Main Courses, Pork, Rub, Slow Cook | , , | Leave a Comment

   

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