Beef Tenderloin with Mushroom Sauce

Beef Tenderloin and Creamy Mushroom Sauce
Comments: Yum! So delicious, the mushrooms add great flavor to this dish and almost no extra calories.

Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Ingredients:

4 beef tenderloin, 6 ounces each, lean
1 pound mushrooms, Crimini or button or combo, cleaned and sliced
3/4 cup beef broth or vegetable broth, low sodium
1 tablespoon garlic, minced
2 teaspoons butter, light
2 teaspoons olive oil, extra virgin
2 teaspoons flour, all purpose
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper, black, ground

Preparation: Season the meat on both sides with salt, pepper and garlic powder. Allow to sit at room temperature for 5 minutes before cooking. In a large skillet, add olive oil and butter and heat over medium to medium high heat. Add meat and sear for 3 to 4 minutes per side until desired doneness. Remove to a plate and cover with foil. In the same skillet, add the mushrooms and allow to brown for 2 to 3 minutes over medium high heat. Stir and cook for another 2 minutes. Add minced garlic and cook for 1 minute. Add flour and stir well. Slowly add beef stock and stir well. Bring to a light boil and reduce heat. Simmer for a couple of minutes until sauce thickens. Serve tenderloin with mushrooms and sauce over the top.

Nutrition: Per Serving Approx.: 270 calories, 10g fat, 3.5 g saturated fat,37 g protein, 7g carbohydrates, 1 g dietary fiber, 430 mg sodium; WW points plus value 7

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Chicken Piccata with Mushrooms and Capers

Chicken Piccata with Mushrooms

Chicken Piccata with Mushrooms

Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Comments: This is a great dish for company, easy enough for weeknight meals.

Ingredients:

1 1/2 pounds chicken breast, boneless and skinless
1/3 cup bread crumbs, Italian herb flavored, for coating chicken
1 egg, large
2 tablespoons olive oil
1 tablespoon garlic, bottled minced, or fresh, minced
1 tablespoon butter
1 lemon
10 ounces mushrooms, Crimini or button or combo
2 tablespoons capers
1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons flour, all purpose, for sauce

Preparation:

Preheat oven to 350 degrees. Spread breadcrumbs out on a large plate. Beat egg in a small bowl. Cut chicken into 6 equal pieces and flatten to 1/4 inch thickness. Dip the chicken in egg, then breadcrumbs to lightly coat. Heat the oil and the butter in a large skillet. Cook the chicken until light brown and cooked through, about 4 minutes per side. Remove the chicken from the skillet and set in a baking dish and place in the oven for 5 minutes while the sauce is cooking. In the same skillet the chicken was cooked in, add the garlic and stir. Cook over medium heat for about 1 minute, careful not to burn the garlic. Add mushrooms and stir. Continue cooking for 2-3 minutes until mushrooms are browned on both sides. Add 2 teaspoons of flour and stir, making sure all of the flour is mixed in. Add the chicken broth and stir. Squeeze the lemon over the mushrooms and avoid getting the seeds in the pan. Continue cooking until the mushrooms are soft and tender, about 2 minutes. Stir in the capers. Spoon the sauce over the chicken and serve. Garnish with parsley if desired. This is also great served over a bed of pasta as shown.

Nutrition:Per Serving: 360 calories, 16g fat, 4 g saturated fat, 0 trans fat 39 g protein, 13 g carbohydrates, 1 g dietary fiber, 640 mg sodium; WW Points plus value 6

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Burgers w/ Grilled Mushrooms and Onions

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Burger with Grilled Mushroom and Onions

Burger with Grilled Mushroom and Onions


Serves: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments: This is one of my quick, weeknight meals. Bunless burgers keep the carbs and calories down, and I can give the rest of the family a their hamburger with a bun.

Ingredients:

1 pound ground beef, extra lean
4 slices cheese, low fat swiss, jack or other
1 onion(s), red, sliced
8 ounces mushrooms, Crimini or button or combo, sliced
4 leaves lettuce, romaine, or other leafy
1/2 teaspoon salt
1/4 teaspoon pepper, black

Preparation: Form ground beef into 4 patties. Season with salt and pepper. Cook on a grill or skillet for about 4 minutes per side or until desired doneness, then top with cheese while hot. Cook mushrooms and onions in a skillet coated with cooking spray for about 4 minutes per side until browned and soft. Arrange lettuce leaves on plates, then top with a patty and top with grilled onions and mushrooms.

Nutrition: Per Serving About: 230 calories, 9 g fat, 4.5 g saturated fat, 0 g trans fat, 32 g protein, 7 g carbohydrates, 1 g dietary fiber, 540 mg sodium; WW Points plus value 6

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Brie Stuffed Mushrooms

Brie Stuffed Mushrooms

Brie Stuffed Mushrooms


These are great for the holidays, and who doesn’t like Brie Cheese?

Serves: 8

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy
Comments

These are a simple and delicious appetizer: the garlic and herbs add great flavor, and who doesn’t like Brie cheese? You could also use low fat mozzarella cheese or other favorite.

Ingredients:

1 pound mushrooms, Crimini or button or combo
8 ounces cheese, brie
1 tablespoon olive oil
1 tablespoon butter, light
1 tablespoon garlic, bottled minced
2 tablespoons parsley, fresh, chopped
2 green onion(s) , finely chopped

Preparation: Preheat oven to 375 degrees. Remove stems from mushrooms and pat dry. Melt butter and olive oil in a microwave safe bowl. Place mushrooms on a baking sheet and drizzle with butter and olive oil mixture (you could also add a drizzle of balsamic vinegar for extra flavor). Toss to coat. Arrange mushrooms with hole sides down and cook for about 8 to 10 minutes until just tender. Turn mushrooms over and place one piece of cheese in the center of each. Top with chopped garlic, parsley and green onions. Place back in the oven and bake for about 6 to 8 minutes until cheese is melted. Serve warm on a tray or platter.
Nutrition

Per Serving (2 each)About: 140 calories, 10 g fat, 5 g saturated fat, 0 g trans fat, 6 g protein, 5 g carbohydrates, 0 g dietary fiber, 270 mg sodium; WW Points plus value 4

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Chicken Marsala w/ Mushrooms

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms


Serves: 5
Prep Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Medium
Comments

This is a simple dish that is nice enough for company, simple enough for a weeknight meal. You can find inexpensive Marsala wine in the grocery store (around $7 per bottle and you only use a half a cup).
Ingredients:

1 1/2 pounds chicken breast, boneless and skinless
1/4 cup bread crumbs, Italian herb flavored
1 egg, large
1 tablespoon olive oil
2 shallots
2 teaspoons garlic, bottled minced
10 ounces mushrooms, Crimini or button or combo, sliced
1/4 teaspoon pepper, black, ground
2 tablespoons flour, all purpose
1/2 cup Marsala wine
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons basil, fresh
Preparation: Pound chicken to 1/4 inch thickness. Beat egg in a small bowl and pour bread crumbs out on a plate for dusting. Place a large skillet over medium to medium high heat. Add one tablespoon olive oil. Place chicken in egg, then lightly coat in bread crumbs. Place in skillet and cook for about 3 to 4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover with foil to keep warm. Add shallots and saute for about 2 minutes over medium heat. Add garlic, then mushrooms and stir. Cook for about 3 to 4 minutes over medium heat. Sprinkle flour over mushrooms and stir until all flour is mixed in, cooking for about 1 minute. Slowly add broth and marsala wine to the mushrooms and whisk together. Cook over medium heat for about 4 to 5 minutes until sauce thickens. Add chopped herbs ground pepper and stir. Serve chicken with mushrooms and sauce over top.
Nutrition

Per Serving About: 280 calories, 7 g fat, 1.5 g saturated fat, 32 g protein, 13 g carbohydrates, 1 g dietary fiber, 470 mg sodium; WW Points plus value 6

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