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
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1hour and 15 minutes
Estimated values per serving:
Calories = 165 Fat = 1 grams Points: 3
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
Arrange chicken pieces on a roasting pan and season with salt and pepper. Roast chicken for 45 minutes, cover, and set aside.
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.
Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
Add chicken broth and bay leaves and simmer for 15 minutes. Add chicken to heat for about 5 minutes.
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.
– Assemble dish the morning of or night before, refrigerate and roast in the oven for 45 minutes. All your prep work and most of your cleanup is done; just cook and serve. Nice and easy, that’s a good deal for a weeknight.
For those who like sweet and spicy:
Roast Pork with Cabbage
Preheat oven 350o
Prep Time: 10 minutes
Bake Time: 45 minutes
Estimated Values per Serving:
Calories: 310 Fat: 9 grams Points: 6
½ head small red cabbage – sliced thin
1 large onion – sliced thin
1 – 28 ounce can whole peeled tomatoes – chopped with juices reserved
½ cup ketchup
¼ cup water
¼ cup brown sugar
2 – 3 teaspoons Tabasco sauce
1 pound boneless pork loin roast
Salt and pepper to season
2 cloves garlic – minced
Combine cabbage and onion and place in a large roasting pan.
In a medium bowl, stir together tomatoes and juice, ketchup, water, brown sugar and Tabasco sauce. Pour sauce on top of cabbage and onions.
Rub garlic, salt and pepper on pork and place pork on top of cabbage and onion mixture.
Cover roasting pan and cook for 30 minutes. Increase heat to 450o, uncover roasting pan and cook for another 15 minutes until meat is browned, basting occasionally.
Remove roasting pan from oven, remove pork from pan and cover for 10 minutes before carving.
Spoon cabbage and onion mixture onto a serving platter and place pork on top. Top pork with a bit of sauce and serve.
I may be overstating the servings on tonight’s side dish, the three of us had a slice and came back for a second serving. So if you like it as much as we did, this may only serve 3. Check it out…
Layered Roast Vegetables
Preheat oven 425o
Pre p Time: 15 minutes
Cook Time: 1 hour total
Estimates Values per serving:
Calories = 100 Fat = 1.5 grams
2 medium zucchini
1 red bell pepper
½ teaspoon onion powder
¼ – ½ teaspoon salt
6 slices reduced calorie bread
¾ cup egg substitute
½ cup grated parmesan cheese
Slice zucchini into long strips about ½ inches thick. Slice pepper into long strips about the same width as the zucchini. Cut onion into slices.
Spray a roasting pan with cooking spray and add vegetables in a single layer then spray top of vegetables with cooking spray. Sprinkle vegetables lightly with salt.
Sprinkle onion powder on zucchini and pepper strips.
Roast vegetables for about 15 minutes until browned. Remove from oven and reduce oven heat to 375o.
Spray a bread pan with cooking spray. Add a layer of vegetables on the bottom, sprinkle a little cheese on top, add 2 slices of bread then pour about ¼ cup of egg substitute on top. Continue to layer the vegetables, cheese, bread and egg substitute 2 more times, ending with vegetables (they will be added 3 additional times).
Cover dish with foil and add a heavy weight on top (I use a brick covered in foil). Bake in the oven for 45 minutes or until set.
Remove from oven, cool for about 15 minutes then loosen the sides and invert onto a serving platter.
I have been cooking roasted cauliflower for a while and when we ate at a Tapas restaurant in Washington, I was delighted to see it on the menu and immediately ordered it. It was served very differently than how I ever prepared it and I really liked the differences. The restaurant had a few raisins tossed with roasted cauliflower which gave it a nice pleasantly sweet flavor.
I did a little searching to see if I could find what else may have been different and found a lot of variations on roasted cauliflower. So I took ideas from several recipes to incorporate the spices and level of sweetness that I think I’d like. It came out pretty good except I would put a little less thyme in it and have reflected this in the recipe below.
Check it out…
Roasted Cauliflower with Raisins
Pre-heat the oven 430ºF
Prep time: 10 minutes
Cook time: 40 minutes
Estimated Values per serving:
Calories = 54 Fat = 2 grams
½ cup raisins
1 head of cauliflower – cut into small florets
½ teaspoon thyme
1 teaspoon sugar
Salt and freshly ground pepper
¼ cup Panko (Japanese) bread crumbs
1 tablespoon olive oil
Soak raisins in boiling water for 1 hour. Drain, chop and set aside.
Combine cauliflower with thyme, sugar, salt and freshly ground black pepper and toss.
Spray a large roasting pan with cooking spray and spread cauliflower in a single layer.
Roast, stirring occasionally, for 30 – 35 minutes or until lightly browned. Sprinkle bread crumbs on top and roast another 5 minutes until bread crumbs are browned.
Transfer to a serving dish and stir in chopped raisins and olive oil.
NOTE: It is important that the cauliflower roasts in a single layer so that all of the pieces can brown evenly.
Thank you for your great feedback today. It was mentioned that these recipes are not just for families with children. That is so true. Since Nick was 2 1/2, I stopped making the extra “kid” meals because it was a lot more work and my son was showing very little interest in trying new things. So my philosophy is to cook healthy regardless of whether you are cooking for your family, friends or yourself.
Tonight I just grilled sirloin steak so there isn’t much of a recipe to speak of except to note that I sprayed the indoor grill pan with cooking spray instead of adding oil. It is worth mentioning that I roasted Brussels sprouts and welcome you to try this recipe. I have had a few people mention that they don’t usually like Brussels sprouts but when they tried them roasted, they changed their opinion because roasting adds a whole new flavor worth trying. The recipe is listed below.
If however, you know you won’t like these, then I invite you to try the same recipe but substitute the brussel sprouts with cut up zucchini (except don’t blanch in boiling water first) and reduce roasting time to about 20 minutes. NOTE: you can even add slices of onion with the zucchini too (they turn really sweet).
Roasted Brussels Sprouts
Preheat oven 425o
2 – 3 pounds Brussels sprouts
3 small or 2 large cloves garlic – minced
1 teaspoon onion powder
Salt and pepper to taste
1. Heat pot of water to boiling and add Brussels sprouts. Cook for about 3 minutes and drain.
2. Put Brussels sprouts into a large bowl and spray with cooking spray. Add garlic, onion powder and salt and pepper to taste and toss gently.
3. Place seasoned Brussels sprouts onto a roasting pan that has been sprayed with cooking spray.
4. Roast for 25 – 30 minutes, stirring occasionally to allow even cooking.
NOTE: Make sure your roasting pan is large enough so that the Brussels sprouts are spread on the bottom of the pan and do not overlap, this ensures even cooking and the right browning.