Thursday, July 26, 2012

Chicken Rolls with Creamy Tomato Sauce

If you're looking for something a little special to do with boneless chicken breasts, this just might be the recipe to try. Chicken breasts are stuffed with a mixture of mushrooms, swiss cheese, and other vegetables.   A can of tomato soup is the sauce for these chicken breasts, but feel free to use a bechamel sauce or mushroom sauce instead.

Serve 2   Prep 20 min   Cook 45 min


  • 1 large Portabella mushroom cap, sliced
  • 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
  • 1/3 cup jarred roasted red peppers, drained and sliced
  • 6 large leaves fresh basil, plus more, for garnish
  • 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy's Chunky Tomato Bisque)
  • 1/4 cup fat-free sour cream
  • 1/8 teaspoon Italian seasoning


  1. Preheat the oven to 350 degrees F.
  2. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.
  3. Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.
  4. One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
  5. Cover the pan with foil, and bake in the oven for 20 minutes.
  6. Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
  7. Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
  8. Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
  9. Garnish with additional basil leaves and enjoy!
PER SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories, 4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g protein
From Hungry Girl

Monday, July 9, 2012

Roasted tomatillo Salsa

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor and depth


  • 1 pound fresh tomatillos, husks removed, cut in half 
  • 6 head garlic cloves, separated and peeled
  • 3 or 4 fresh jalapeno peppers, cut in half  (try Serrano Peppers for a spicier kick)
  • 1/2 cup roughly chopped fresh cilantro
  • 1 onion, quartered
  • a pinch of salt to taste 
  • 1/4 tsp Cumin Powder
    1/2 tsp sugar


  1. Preheat the oven's broiler. Line a large baking tray with rims with foil.   Light coat with oil or spray cooking oil.  Arrange Tomatillos and Jalapeno Peppers cut side down on the tray. Arrange Onion and Garlic on the tray. Arrange in a single layer. 
  2. Place under the broiler until dark charred spots appear over veggies (approx 7 minutes). For a more smoky flavored salsa, broil longer until the peppers are slightly charred on the outside and perfectly steamed on the inside, the garlic become soft and sweet and the tomatillos become soft and slightly charred on the outside.  
  3. Remove and allow veggies to cool and transfer to a food processor.
  4. Add Cilantro, Roasted Cumin Powder, Salt, Sugar, and pulse the food processor until desired texture is attained.
  5. Refrigerate until serving.

Red Potato Salad

Serve 8  Prep: 10 mins  Cook: 30 mins


  • 2 pounds small red potatoes
  • 1 large ribs celery, thinly sliced
  • 1/2 cup mayonnaise, or to taste
  • 1/4 cup milk
  • 1 tablespoons white vinegar
  • 1 tablespoons minced purple onion or sweet onion
  • 1 teaspoons salt
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon coarsely ground black pepper


Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
Serves 6 to 8.

Wednesday, July 4, 2012

Stir-fry Broccoli Stems

Serve 4            prep: 10 mins  Cook: 6 mins


  • Large, thick stems from 4 bunches broccoli
  • 1 T oil 
  • 1 T minced garlic
  • 1/4 cup diagonally sliced green onion for garnish (optional)
  • 1 tsp Sesame Seeds
  • 1 tsp Sesame Oil
  • 1 T salt & a pinch of salt to taste


  1. First cut off the ends of the broccoli stalks, which might be kind of brown if the broccoli has been in the fridge for a while.
  2. Use a sharp knife to cut away the smaller ribs and leftover pieces of leaves.Then use a sharp vegetable peeler to peel the stems carefully, then cut them into thin julienne strips about 2 inches long. 
  3. Place in a colander and sprinkle with the salt. Set aside for 10 minutes to drain, then rinse with cold water and gently squeeze out excess liquid.
  4. Heat the pan over medium-high heat for one minute, add the oil and heat 10 seconds, then add the garlic and cook about 30 seconds.  Then add the broccoli stems and start to stir-fry.
  5. Continue to cook the broccoli stems until they are starting to brown but are still crisp, about 6 minutes.
  6. Sprinkle sesame seeds and Sesame oil, taste to salt: Mix gently and remove from heat.
  7. Serve hot, garnished with green onions if desired.

Sunday, July 1, 2012

New Potatoes and Asparagus with Lemony Garlic Herb Mayonnaise Salad

This salad can be served warm, for instance, as a great winter holiday side dish – with or without the potatoes – or enjoyed cold for spring. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean) or asparagus, delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
1 Bunch Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
2 Lbs small New Potatoes with skin, cleaned but not peeled (optional)
1 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10  minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.

Tex-Mex Couscous Pilaf

  • Yield: 4 servings (serving size: 3/4 cup)
  • Total:16 Minutes


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 cup uncooked couscous
  • 1/2 cup canned diced tomatoes with chiles
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup frozen corn
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro


1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.