Cheeks's Journal, 29 July 2008

This will be a bit of a longer post...because I'm posting the recipes you wanted. =)

What a long day...but....being swamped today, seemed to keep my emotions in check today. which is a GREAT thing! Feeling more bloated....maybe thats a good sign with these shots? who knows.

First off...Cage and 08...the Lavash Bread I get is found in most general grocery stores. its called Joseph's Flax, Oat Bran & Whole Wheat Flour Lavash Bread. 2 points for the whole wrap...and I love them. =)

Here is a recipe that I came up with based off of one of my favorite sandwiches from a local restaurant.

Sauteed Portabella Mushroom and onion rollup :

Cooked mixture:
1 large onion, sliced
1 24 package of baby portabella mushrooms, sliced
1 TBSP minced garlic
2 TBSP Lite Balsamic vinegarette (I use Paul Newman's Own)
salt to taste

Alouette light Garlic & Herbs spreadable cheese (or other 1 point spread)
lettuce (I use mesculin greens)
1 Tomato, sliced thin
lavash bread

In non-stick fry pan, spray with cooking spray and sautee onion for 2 minutes, add mushrooms cook for another 2 minutes. Add garlic, balsamic vinegarette and salt, and cook until everything is sauteed (or wilted). Set aside, and let cool (can eat it either cool, or luke warm). For each rollup, spread 2 TBSP of alouette on lavash bread, add lettuce, tomato and using a slotted spoon for draining excess liquid, spoon mushroom mixture in top. Roll everything up, and enjoy!

I just made this recipe last night....was SOOOOOO friggin good! Hubby and I are still talking about how tender and yummy it was! It came from the Fast & Fit cookbook by Ellen Haas.

Chicken and Mushroom Marsala:

1 1/2 TBSP Olive Oil (I only used 1 TBSP and it worked great)
4 boneless, skinless chicken breasts, weighing 4 to 6 oz each
salt and black pepper to taste
1/2 Cup flour for dredging (I used 1/8 Cup of a Whole Wheat Flour instead)
8 oz mushrooms, sliced (I used 9oz baby portabellas)
1/3 Cup Marsala Wine
2/3 Cup low-sodium chicken broth (I used the 99% fat free one)
2 tablespoons chopped parsley (I didn't use...forgot...hahah)

Heat the olive oil in a large nonstick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

Sautee the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm (I put it in the oven at 250)

Add the mushrooms to the pan, season with salt and pepper and cook, stirring occasionally until tender. Add the wine and stir with a wooden spoon to release any caramelized bits that stuck to the pan. Cook until the wine is almost completely evaporated.

Add the chicken broth, chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes.

Remove the chicken to the platter, and keep warm. Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsley and serve.

This recipe is seriously sooooo good...and with my changes noted above, its low in points.

Hope you all had a great day! =)

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1012 kcal

Fat: 17.94g | Prot: 43.09g | Carb: 183.68g.   Breakfast: Weight Watchers Yogurt, strawberries, blueberries, Fiber One. Lunch: swedish meatballs. Snacks/Other: giant bar, gerbs. more...