Posted in Beef, Braised, Main Courses, Sauces, Vegetables

Braised Beef and Mushrooms

Braised Beef with Mushrooms

Serves 4 – 6

Estimated Calories per serving: 530

Fat grams: 10


1 – 1 ½ pounds sirloin steak



½ cup flour

1 Tablespoon canola oil

16 ounces mushrooms, sliced

1 large onion, chopped

2 cloves garlic, minced

¾ cup red wine

28 ounces chopped tomatoes

1 Tablespoon fresh thyme

1 Tablespoon red wine vinegar


  1. Cut beef into 1 ½ inch steaks.  Sprinkle both sides with salt and pepper then dredge in flour, shaking off excess.
  2. In a 12-inch cast iron skillet, heat oil and add steaks.  Cook until browned, 3 – 4 minutes on each side.  Remove from skillet and set aside.
  3. Add mushrooms to skillet and cook until the liquid evaporates, about 8 minutes.  Add onion and cook until soften, about 3 minutes.
  4. Add garlic and cook for about 1 minute then add wine, tomatoes, thyme and any additional salt and pepper for flavor.  Bring to a boil and then add steaks.
  5. *Allow to simmer for a minimum of 20 minutes (see note below).  Stir in vinegar and serve

*Note: Simmering longer will make the beef tender.

Posted in Braised, Main Courses, Pork

Braised Pork Tenderloin with Guinness BBQ Sauce

This is an Asian style BBQ that reads a little strange when you see it but it’s worth trying.  My family thought it was really good and has a flavor that is very similar to the BBQ ribs you would get at a Chinese restaurant.

Braised Pork Tenderloin with Guinness BBQ Sauce

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 270                      Fat = 4 grams                        Points: 5


1 pound bones pork tenderloin

Salt and pepper

2 cloves garlic – minced

1 12-ounce bottle of Guinness stout

¼ cup brown sugar

1 cup diced canned tomatoes

¼ cup hoisin sauce (in the Asian section of grocery stores)

1 tablespoon corn starch

2 tablespoons water


  1. Heat a skillet on medium high heat and coat with cooking spray.  Season pork with salt and pepper and add to skillet.  Brown for about 5 minutes on each side.  Remove pork and cover.
  2. Add garlic to skillet and sauté for 1 minute.  Add Guinness, brown sugar, tomatoes and hoisin sauce.  Cook until mixture reaches a boil then lower the heat and add back the pork.  Cover and simmer for 20 minutes.
  3. Remove pork from skillet and cut into thick slices; cover and set aside.
  4. In a small bowl, combine corn starch and water then add to skillet with sauce.  Cook until mixture is thick and bubbly, stirring constantly.
  5. Add pork back to skillet to coat with sauce.  Spoon pork and sauce onto a platter and serve.
Posted in Braised, Main Courses, Poultry, Sauces, Slow Cook, Spices, Tips/Hints

Chicken Paprika


Serves 6

Estimated Values per serving:

Calories = 480                                              Fat = 4 grams


Cooking Spray

1 T. olive oil

6 skinless/boneless chicken breasts

¼ cup flour

4 cups onions – thinly sliced

4 cloves minced garlic

2 tablespoons balsamic vinegar

1 cup dry white wine

2 cups fat free chicken broth

2 tablespoons tomato paste

1 cup chopped tomato

2 tablespoons paprika

1 teaspoon minced thyme leaves

1 bay leaf

1/4 cup fat free half and half

1 Tablespoon corn starch

1 package of yolk free noodles


  1. Season chicken with salt and pepper and lightly coat with flour.
  2. Heat a sauté pan on medium high heat and spray with cooking spray. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
  3. Add onions to the pan and sauté, covered, for 15 minutes on medium heat until golden brown, stirring often.
  4. Add the garlic and cook 1 more minute.
  5. Add the vinegar and wine and scrape any pieces from bottom of skillet. Add chicken stock. Season with salt and pepper. Bring to a boil.
  6. Add the tomato paste, tomato, and paprika. Stir until well blended. Add the thyme and bay leaf.
  7. Add the reserved chicken pieces and cover. Simmer for 20 minutes.
  8. Whisk half and half and corn starch in a small bowl and then add to pan.  Continue to simmer another 10 minutes or until the chicken is tender.
  9. While simmering, cook egg noodles according to package directions.  Drain, rinse and transfer to a serving platter
  10. Transfer chicken to the serving platter.
  11. Pour sauce over chicken.
Posted in Braised, Easy, Main Courses, Poultry, Slow Cook

Chicken Cacciatore

YouTube –

This is an Italian classic made light. Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit . Enjoy

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Posted in Beef, Braised, Main Courses, Potatoes, Vegetables

Braised Beef and Vegetables

Braised Beef and Vegetables

Preheat oven 300o

Serves 6

Prep Time: 20 minutes

Cook Time: 4 hours and 10 minutes

Estimated values per serving:

Calories = 360                         Fat = 9 grams                         Points: 6

Braised Beef and Vegetables


2 pounds London broil

Salt and Pepper

1 cup red wine

3 cups beef stock

3 cloves garlic – chopped

2 large potatoes – peeled and quartered

2 bay leaves

1 teaspoon dried thyme

2 cups carrots – peeled and cut up

1 cup peas

1 onion – cut up


  1. Heat a large skillet on high and coat with cooking spray.  Season beef with salt and pepper and to skillet.  Cook  for about 5 minutes on each side until browned
  2. Transfer beef to a large Dutch oven.  Add wine, beef stock, garlic, potatoes, bay leaves and thyme.  Cover and cook in the oven for 3 hours.
  3. Remove beef and bay leaves from Dutch oven.  Set beef aside and discard bay leave.  Puree potatoes in a food processor with a little bit of broth mixture.  Return potato thickened broth to the Dutch oven.
  4. Add carrots, peas, onion and beef to Dutch oven and continue to cook for 1 hour in the oven.
  5. Remove from oven and serve hot.
Posted in Braised, Main Courses, Pork

Braised Pork Tenderloin

Serves 4

Preheat oven 325o

Prep Time: 10 minutes

Cook Time: 2 hours and 20 minutes

Estimated values per serving:

Calories = 310                      Fat = 6 grams                        Points: 6

Braised Pork Tenderloin


¼ cup flour

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 pound boneless pork tenderloin

1 onion – coarsely chopped

2 cloves garlic – minced

¾ cup ketchup

¼ cup balsamic vinegar

1 can (14.5 ounces) diced tomatoes


  1. Combine flour, Italian seasoning, salt and pepper in a platter.  Coat the pork loin with the flour mixture, shaking off any excess.  Reserve the flour mixture and set aside.
  2. Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin.  Brown for 5 minutes on each side.  Remove pork and transfer to a roasting pan.
  3. Add onion to the skillet and cook for 5 minutes until soft and browned.
  4. While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl.  Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
  5. Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.
Posted in Braised, Main Courses, Pork, Sauces

Cranberry Apple Pork Loin

Cranberry Apple Pork Loin

Serves 4

Prep Time: 10 minutes

Cook Time 45 – 50 minutes

Estimated values per serving:

Calories = 415                      Fat = 9 grams                        Points: 6

Cranberry Apple Pork Loin


Cooking spray

1 pound (16 ounces) boneless pork loin

½ teaspoon ground nutmeg

1 tablespoon fresh thyme (or 1 teaspoon dried) – finely chopped

Salt and pepper

2 cloves garlic, minced

2 apples – cored, peeled and chopped coarsely

2 tablespoons brown sugar

1 can (16 ounces) whole cranberry sauce

½ cup fat free chicken broth


  1. Combine nutmeg, thyme, salt and pepper and rub on pork roast.
  2. Heat skillet on high heat and spray with cooking spray.  Add pork to skillet and brown for about 5 minutes on each side.  Remove pork, cover and set aside.
  3. Reduce heat to medium and add apples and sauté for about 2 minutes.  Add garlic and sauté for 1 minute.
  4. Add brown sugar, cranberry sauce and chicken broth and cook, scraping any pieces from the bottom of the pan.  Increase heat and bring mixture to a boil
  5. Add pork, reduce heat and simmer for 30 – 40 minutes.  Pork should reach 160o when cooked.  Remove pork, cut into 8 slices and place on serving platter with sauce.