More is Better

This was a 5 ingredient super fast recipe to put together - the sauce was fabulous and we served it with cauliflower mash -- a 200 calorie dinner! 1 tablespoon olive oil 1 (1-pound) pork tenderloin, cut crosswise into 8 slices 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 1 1/2 tablespoons whole-grain Dijon mustard (such as Maille) 1 tablespoon unsalted butter 1/2 cup unsalted chicken stock (such as Swanson) 1 teaspoon all-purpose flour 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. 2. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil....

From Cooking Light --this is actually low in calories! 1 teaspoon olive oil, divided 1 1/2 cups sliced onion 4 garlic cloves, thinly sliced 2/3 cup dry white wine, divided 2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons) 1/8 teaspoon salt 1/8 teaspoon pepper 4 (4-ounce) skinned, boned chicken breast halves 2 tablespoons minced onion 1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage 2 garlic cloves, minced 1 (10 1/2-ounce) can low-salt chicken broth Sage sprigs (optional) Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté until golden brown. Add sliced garlic; sauté . Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the ...

Grilling your salad has become such the rage these days so we had a grilled romaine wedge and homemade dressing and croutons with our fish last night! The dressing comes in at a mere 88 calories and this recipe serves 6. I grilled the lightly brushed Romaine with EVOO cut side down on grill for about 3 minutes. 1/2 cup light mayonnaise 1/2 cup skim milk 2 tablespoons  Parmesan  cheese 2 tablespoons lemon juice 2 teaspoons mustard 2 teaspoons Worcestershire sauce 2 cloves garlic Puree all the dressing ingredients in food processor or (I just whisked them together) Croutons white sliced bread ( I had a small baguette rolls that I cut into squares) olive oil garlic Brush bread with olive oil and bake at 350 till golden about 8 minutes. Remove from oven and gently brush surface of bread with a cut clove of garlic. Remove crust and cube. Toss with  romaine  lettuce,dressing and extra  Parmesan  cheese.

So I had a hankering for swordfish and wanted it with a beurre blanc sauce- which is simply a lemon white wine sauce- like they serve at Passion Fish. I came out great maybe a smidge too thin next time will use real heavy cream and not fat free half and half ! It would be great served on many types of fish or even scallops. The recipe is from Alton Brown. SWORDFISH -- prepped with a skim coat of mayonnaise and s/p --grilled 3 minutes per side. 1 to 2 shallots, chopped fine 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons cold unsalted butter, cubed Salt and white pepper, to taste Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified an...

This recipe was something I googled for as I had a hankering for stuffing goat cheese in chicken --and with fresh basil right now it was a perfect summer meal! The white wine mushroom sauce was a great complement as well. Served it with sauteed spinach. The recipe is from Bon Apetit November 1990 !! I did cut back on the butter and sprayed my panko bread crumb mixture with a little oil. Chicken 4 boneless chicken breast halves, skinned 1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces) 2 green onions, thinly sliced 3 basil leaves, shredded or 1 teaspoon dried, crumbled Salt and freshly ground pepper 1 egg, beaten to blend 1/2 cup dry breadcrumbs 2 tablespoons (1/4 stick) unsalted butter melted Mushroom-Wine Sauce 1/4 cup (1/2 stick) unsalted butter 1/2 pound mushrooms, sliced 1/4 cup dry white wine 2/3 cup chicken stock or canned low-salt broth 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces Salt and pepper For chicken: Preheat oven to 350°F. P...

This is an old favorite from our Minnesota days --wish I could remember who gave it to me. I wanted to lighten it up and make it crustless -- I made it in a round pan but would definitely try it next time in a square pan and cut it into squares instead of wedges. Great at room temp and as a reheat! 4 cups zucchini -sliced thin 1 cup onion -- sliced 1/4" thick EVOO for sauteing 2 tablespoons parsley 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 Teaspoon basil 1/4 teaspoon oregano 2 eggs 8 ounces mozzarella cheese 2 T mustard -- guldens Saute zucchini and onions in olive oil in pan with EVOO until soft - then pour into a colander to drain all the extra liquid off Meanwhile combine all the rest --when zucchini mixture drained and cooled off to room temp combine and toss well Bake 375 for 18-20 minutes

Wow the marriage of some of my favorite foods -figs and lamb!! This recipe was from August 2015 Cooking Light and at a mere 238 calories per serving was fabulous. definitely have all your ingredients prepped and then it comes together quite quickly -- I ended up only searing 2 minutes on each side then letting it rest. I cut it open so you could see the perfect pink!!! 1 tablespoon   extra-virgin olive oil, divided  1/4 cup   finely chopped shallots 8 ounces   fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces 3/4 teaspoon   salt, divided 1/2 teaspoon   freshly ground black pepper, divided 1/2 cup   shiraz or other spicy red wine 1/4 cup   unsalted chicken stock 1  bay leaf 1 tablespoon   honey 1 tablespoon   cider or balsamic vinegar 1 teaspoon   chopped fresh rosemary 12  (3-ounce) lamb rib chops, trimmed Preheat oven to 400...

My Aunt Anne made the BEST coffeecake and I have so many memories of eating this fabulous warm delight at many family functions. We were on Cape Cod last week and I had brought up my Costco container of blueberries it was about 3 cups worth so the recipe calls for 2 but those of you that know me know that MORE IS BETTER !!! I apologize for the picture as we were eating it on the beach and didn't remember to take it until it was almost gone!!!                3/4 cup  sugar      1/4  cup  shortening      1  egg      1/2 cup  milk      2 cups  flour      2 teaspoons  baking powder      1/2 teaspoon  salt      2 cups  blueberries                         TOPPING      1/2 cup  sugar      1/3 cup ...