Tag Archive: sour cream


Chicken Stroganoff

Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)
If stroganoff could restore its Russian creators 200 years ago, this chicken version will restore you on any winter weeknight.

How to Make It

Step 1

Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.

Step 2

Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add mushrooms; cook 8 minutes. Stir in garlic and thyme; cook 1 minute. Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and sour cream. Sprinkle with parsley.

 

Nutritional Information 

  • Calories 443
  • Fat 12.8g
  • Satfat 3.3g
  • Monofat 6.3g
  • Polyfat 1.8g
  • Protein 39g
  • Carbohydrate 39g
  • Fiber 2g
  • Cholesterol 111mg
  • Iron 3mg
  • Sodium 681mg
  • Calcium 35mg
  • Sugars 5g

Recipe courtesy of Real Simple

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mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Chile Rellenos

Ingredients

  • 2 large fresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces)
  • 1 cup shredded reduced-fat Mexican-blend cheese (4 ounces)
  • 1 -2 fresh jalapeno chile peppers, seeded and finely chopped*
  • 1 1/2 cups refrigerated or frozen egg product, thawed or 6 eggs, beaten
  • 1/3 cup fat-free milk
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • Picante sauce and/or light sour cream (optional)

Directions

  1. Preheat oven to 450 degrees F. Halve the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place one pepper half in each of four greased 12- to 16-ounce au gratin dishes. Top each with cheese and jalapeno pepper.
  2. In a medium bowl combine egg and milk. Add flour, baking powder, and cayenne pepper. Beat until smooth. Pour egg mixture evenly over peppers and cheese.
  3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand about 5 minutes. If desired, serve with picante sauce and/or sour cream. Makes 4 (1 dish each) servings

Tip

  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 203 cal., 5 g total fat (4 g sat. fat), 15 mg chol., 470 mg sodium, 17 g carb. (1 g fiber, 2 g sugars), 19 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 0.5; Lean Meat (d.e): 2;

 Courtesy of Diabetic Weekly.
Skillet Chicken with Seared Avocados Recipe

This is from “My Recipes” and has such a good taste, not difficult to make and I cut the portions for two and worked perfectly.

 Yield:

Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)

Ingredients

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)

Preparation

1. Preheat oven to 450°.

2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

3. Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

4. Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

Nutritional Information

Calories 417
Fat 21 g
Satfat 4.5 g
Monofat 11.1 g
Polyfat 2.4 g
Protein 40 g
Carbohydrate 19 g
Fiber 7 g
Cholesterol 119 mg
Iron 2 mg
Sodium 610 mg
Calcium 78 mg
Sugars 5 g
Est. Added Sugars 0 g

 

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