Beef Stroganoff

This is one of my signature dishes. Such great comfort food.

1 lb beef stew meat cut into bite size pieces
1 package sliced baby bella mushrooms
ground black pepper
garlic powder
onion powder
2 oz reduced fat cream cheese
1/4 cup fat free sour cream
1/8-1/4 cup skim milk
1 can 98% fat free cream of mushroom soup
Splash of cooking sherry
8oz uncooked egg noodles

1. Cook egg noodles as directed on package.
2. Brown stew meat and mushrooms in a large skillet. Sprinkle with black pepper, garlic powder, and onion powder (however much looks good). Be careful not to overcook the meat or it gets chewey. I like mine still pink in the center.
3. When meat and mushrooms are brown add cream cheese, sour cream, milk, soup, and a splash of cooking sherry. Stir together and simmer on low until the noodles are finished cooking. About 10 minutes.
4. Drain noodles and place in large bowl. Pour beef mixture on top and serve.

Makes 4 servings

Chicken Parmesan Bundles

These are a lot like the taco dip stuffed chicken I posted awhile ago. You can find that recipe here: http://culinarycreationsbyjill.blogspot.com/2009/10/taco-dip-stuffed-chicken.html . However I made these last night and decided to stuff them a little bit differently and it worked very very well and was much easier than trying to pound the chicken thin and roll it up.

4 oz. reduced fat Cream Cheese, softened

1/2 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (press as much water out as you can)

1 cups shredded Mozzarella Cheese or reduced fat cojack

6 Tbsp. Shredded Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 egg

10 RITZ Crackers, crushed (about 1/2 cup) or 1/2 cup Cornflake Crumbs

HEAT oven to 375ºF.

SLICE a pocket in the thickest side of each chicken breast being careful not to slice all the way through.

MIX cream cheese, spinach, 1 cup shredded cheese and 3 Tbsp. Parmesan until well blended.

STUFF each chicken breast with equal amounts of the cheese/spinach mixture.

BEAT egg in shallow dish. Crush crackers and place in separate dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top.

BAKE 30 min. or until chicken is done (165ºF).

Makes 6 servings.

Bruschetta Pork Chops

4 boneless pork chops -- about 1 pound

1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix

1 large tomato, chopped

1/4 cup Greek Vinaigrette or Fat Free Italian Dressing

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT grill to 425ºF. Coat chops with coating mix as directed on package.

GRILL 10 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.

TOP chops with tomato mixture and cheese. Grill 5 min. or until cheese is melted.

Makes 4 servings

Honey Spice-Rubbed Pork Tenderloin

1 pork tenderloin (1-1.5 lb.)

1/4 cup Fat Free Catalina Dressing

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

2 Tbsp. honey

HEAT oven to 425ºF.

MIX dressing and honey and brush meat until coated. Set aside the rest.

MIX dry ingredients; rub onto meat. Place in pan.

BAKE 25 min. or until meat is done (160ºF), brushing with dressing mixture every 10 minutes or so.

REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

*Can also marinate pork in the dressing/honey mixture in the fridge overnight and then rub with spice before baking.

**Also very delicious on the grill.

Makes approximately 4 servings.

Creamy Potato Salad

This is one of the best home made potato salad recipes I've come across. There is some debate in our household between my husband and I on what it needs. I say it needs diced dill pickles, he says it needs diced onions. I'll list both in the recipe and let you decide for yourself. And yes it is very good without either onions or pickles.

3 lbs red potatoes peeled
4 stalks celery diced
1/2 cup light mayo
1/2 cup light miracle whip
1 Tbsp yellow mustard
1 Tbsp white vinegar
8 hard boiled eggs
salt and pepper to taste

1/2 cup diced onion (optional)
1/2 cup diced dill pickles (optional)

	Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
	Mix mayo, miracle whip, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator. Makes about 15-20 1/2 cup servings. Great for a large gathering.

Chicken Mushroom Supreme

This is a great dish served over egg noddles, or just by itself with stuffing on the side.

8oz sliced mushrooms (portabello or white button work just fine)

1 Tbsp. olive oil
1 Tbsp butter

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup chicken broth

1/4 cup dry white wine

4 oz. reduced fat Cream Cheese, cubed

1 tsp. dried tarragon

COOK and stir mushrooms in 1 Tbsp. melted butter in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.

ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.

POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.

Crab Topped Tilapia

Don't be scared by all the ingredients, this is actually a very easy and delicious recipe to make. The flavors were just amazing.

4 tilapia fillets (5 ounces each) -- thawed if frozen
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2-1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1-1/2 teaspoons lemon juice
3/4 teaspoon Worcestershire sauce
Dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 pouch (6 ounces) premium crabmeat, drained
4 tablespoons seasoned bread crumbs, divided

Directions:

Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.

In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended.

Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, Worcestershire sauce and hot pepper sauce.

Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs.

Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.

Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.