Easy Mushroom Stroganoff

February 7, 2011


Vegetarians will love this twist on a classic Italian favorite. Instead of traditional beef, sliced mushrooms in a creamy sauce dominate this dish. The sauce is served on a bed of tender egg noodles, and for a bit of flair you can top it off with a few sprigs of Italian parsley. The whole meal takes only 20 minutes from start to finish. From Better Homes and Garden recipes.

Nutrition Facts * Servings Per Recipe 4 servings * Calories407, * Total Fat (g)13, * Saturated Fat (g)5, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)2, * Cholesterol (mg)72, * Sodium (mg)443, * Carbohydrate (g)59, * Total Sugar (g)5, * Fiber (g)4, * Protein (g)17, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)22, * Percent Daily Values are based on a 2,000 calorie diet


1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 Tbsp. olive oil
1 8-oz. carton light sour cream
2 Tbsp. all-purpose flour
1-1/2 tsp. smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)


Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Click here for original recipe.

Chicken Noodle Pasta Toss

March 6, 2009


2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted
PreparationPlace a large pot of salted water over high heat and bring to a boil for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

From Rachel Ray

Orzo Salad With Feta and Sun-Dried Tomatoes

February 19, 2009

(From Randy Poli)

1 pound orzo
1/3 cup balsamic vinegar
6 ounces feta cheese,coarsely crumbled(1 1/2cups)
3/4 cup chopped fresh basil leaves
3/4 cup rehydrated sun-dried tomatoes,sliced(about 20 tomatoes)
1 cup tightly packed fresh spinach leaves,cut into strips (about 3 ounces
1/2 red onion
1 small red bell pepper,chopped
1 teaspoon salt or to taste
1 teaspoonground seasoned pepper or rainbow peppercorns
1/3 cup olive oil
1/4 cup pine nuts,toasted at 350 for 10 minutes or until golden

Cook orzo as directed.Drain well and place in a large bowl.Add balsamic
vinegar and stir well.Add feta,basil,tomatoes,spinach,onion,red bell
pepper,salt,pepper,and oil.Toss well.Refrigerate until serving.(salad may be refrigerated overnight) Before serving: stir in pine nuts.
Makes: 12 to 14 servings


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Sun-Dried Tomato Pesto

February 18, 2009

Recipe created by Art Smith – submitted by Wendy

Keep a container of this brick-red pesto in the
refrigerator to toss with pasta, to stir into soups
or salad dressings, or even to make a dish of
scalloped potatoes into an event.

2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste

Process all the ingredients in a food processor
fitted with the metal blade until the mixture forms a
coarse paste. (The pesto can be stored in an airtight
container and refrigerated for up to 1 month).
Makes about 2 cups.

Pesto Bread Crumbs

February 18, 2009

sauces(From Grandma in Michigan)

1/2 – 1 C dry Bread Crumbs
2 lg cloves Garlic, minced
1/3 C grated Parmesean or Asiago Cheese
3 T toasted Pine Nuts
1 1/2 C loosely packed
Fresh Basil
1/4 t Salt
1/4 t fresh Pepper

Blend in processor until
combined. (I used 1/2 C
bread crumbs)

Sprinkle on vegetables, casseroles, tomatoes, pasta

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