Chicken Marsala ~ light version

I decided to give a light version of Chicken Marsala a try.  Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed.  I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!

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  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
  • a sprinkle of thyme, salt and pepper
  • 1/3 cup Marsala wine
  • 1/3 cup chicken stock
  • 2 Tbs cold water
  • 2 tsp cornstarch

In medium skillet heat olive oil and saute mushrooms about 5 minutes.  Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned.  Add Marsala and chicken stock.  Bring to a simmer and cook about 5 more minutes or until chicken is cooked through.  Combine cold water and cornstarch in small bowl.  Add to simmering broth; stir until thickened.

Enjoy ~ Kimberly

Shrimp Primavera

I had a craving for a Shrimp Primavera today.  I went with a simple pepper, mushroom and onion combination. Super tasty; I perhaps could have seasoned it a bit more but the flavors of each ingredient came through nicely as I made it.

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  • 1/2 pound angel hair or desired pasta cooked according to package directions (reserving about 1/4 cup of pasta water)
  • extra virgin olive oil
  • 1 bell pepper
  • 1/2 medium onion
  • 1/2 jalapeno
  • 8 o.z. mushrooms
  • 12 o.z. shrimp
  • salt and pepper to taste
  • 1 cup fresh tomato – cut into wedges
  • 3-4 cloves garlic
  • 1 Tbs fresh basil
  • parmesan cheese

In skillet heat about 1 Tbs olive oil. Cut pepper, onion, jalapeno and mushrooms into chunks.  Saute about 5 minutes until desired tenderness.  Remove from skillet and set aside.  In same skillet heat a little more olive oil.  Add shrimp; season with salt and pepper and cook until shrimp is cooked though about 5 minutes depending on size of shrimp.   Return veggies to pan and stir in tomato, garlic, basil and reserved pasta water.  Toss with pasta and serve with parmesan cheese.

Enjoy ~ Kimberly

Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

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I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

  • 3 cloves garlic – minced
  • 1/2 cup diced mushrooms
  • 1/4 cup diced bell pepper
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 3/4 cup mozzarella cheese
  • 1/2 crushed red pepper
  • 1/4 black pepper
  • 1 tsp oregano
  • 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

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Enjoy ~ Kimberly

Turkey Spinach and Mushroom Soup

Just a quick post for the tasty soup we had for lunch today.  A creamy savory soup with fresh mushrooms and leftover turkey.

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  • 8 o.z. fresh mushrooms
  • 1/2 cup diced onion
  • 1 Tbs butter
  • 1 1/2 cups chicken stock
  • 1 cup fresh spinach
  • 1/8 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups cooked turkey
  • 1/2 cup cheddar cheese

In sauce pan saute mushrooms and onions in butter.  Cook until desired tenderness about 10 minutes.  Add chicken stock and bring to a simmer. Stir in spinach, cayenne, thyme, salt and pepper.  Cook until spinach is wilted.  Add cream, turkey and cheddar cheese; heat through until cheese in melted.

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Enjoy ~ Kimberly

Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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Creamy Hamburger Beef and Mushrooms

Just a quick post for the yummy dinner Charles made today.  Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.

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  • 6 o.z. Portobello mushrooms
  • 1 1/2 pounds ground beef
  • 1/2 medium onion
  • 2 stalks celery
  • 1/2 tsp brown mustard seed
  • 1/2 tsp crushed red pepper
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1 tsp garlic
  • 1/4 tsp cayenne
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 Tbs flour
  • 1/4 cup water

Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock.  Simmer for 10 – 15 minutes. Stir in cream and add to skillet.  Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined.  Serve with noodles or rice.

Enjoy ~ Kimberly

Leftover Thanksgiving Turkey and Dressing Ideas

Part of the greatness of a homemade Thanksgiving dinner is the leftovers if you ask me!  I love turkey sandwiches the next day and I could eat dressing all of the time.  Here are a couple of different things I did with our leftover turkey and sides last week.

Turkey with mushrooms and greens

  • 8 o.z. fresh mushrooms
  • 1 Tbs olive oil
  • 1 cup leftover collard greens
  • 1 cup left over turkey gravy – more or less to your liking
  • 1 -1/2 cups left over turkey
  • salt and pepper if desired

Sauté mushrooms in olive oil until desired tenderness.  Stir in remaining ingredients and heat through.  Check for flavor; season as needed ~ assuming your gravy and such was flavored well to begin with you likely won’t need anything else at all! This would be great over rice but I decided to fry up some dressing patties to go along with instead.

I simply took some of the left over dressing and pressed it into patties; this probably wouldn’t work with a dry stuffing but a sticky moist dressing is perfect.  Fry for 3 – 4 minutes each side in some olive oil until browned and heated through.

My other favorite of the week was of course a turkey sandwich.  This year I added some cranberry sauce and a little dressing to the usual bread, mayo, and turkey…. yummy!

Enjoy ~ Kimberly

Sautéed Mushrooms

Just a quick and easy post for today. I sautéed mushrooms with a bit of an italian twist.

  • 1 Tbs olive oil
  • 8 o.z. fresh mushrooms
  • 1/4 tsp each ~ salt, pepper, oregano, garlic powder, cayenne, and parsley if desired

Heat olive oil over medium high heat.  Add mushrooms and season.  Sauté for about 5 minutes or until desired tenderness.

Enjoy ~ Kimberly

Broiled Brussels Sprouts and Mushrooms

Just a quick post for another brussels sprouts technique.  These were very tasty; in fact maybe one of my favorites so far.

  • about a pound of fresh brussels sprouts
  • a few fresh mushrooms
  • salt, pepper, and crushed red peppers

Trim brussels sprouts and remove outer leaves. Make a small slit in the bottom of each.

Boil a pot of water and blanch brussels sprouts for about 10 minutes; remove from heat and dip into an ice bath to cool.  Cut brussels sprouts in half and slice mushrooms.  Spread on baking sheet and sprinkle with salt, pepper, and crushed red pepper.

Broil about 3 inches from the heat and cook for about 8 – 10 minutes until toasty.

Enjoy ~ Kimberly

Breakfast Stuffed Mushrooms

I thought I’d try some stuffed mushrooms for breakfast today.  Quite tasty; easy to make too!

  • 4 medium mushrooms
  • 2 tsp butter
  • 1/8 cup diced peppers
  • 1/8 cup diced ham
  • 1 Tbs diced green onion
  • salt and pepper to taste
  • 2 eggs
  • 1/4 cup shredded cheese

Remove stems from mushrooms and set aside.   Place mushroom caps in small skillet with 1 tsp butter.  Over medium heat cook for about 4 minutes each side; I covered mine for half of the time.  Remove from heat and set aside.  Meanwhile in skillet melt remaining butter.  Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender.  Add salt and pepper and eggs.  Scramble about and cook until eggs are set.  Stir in cheese and serve over mushroom caps.

Enjoy ~ Kimberly