Mushroom and Asparagus Fettuccine

Ingredients:

• 8  ounces  dried fettuccine or linguine
• 8  ounces  asparagus, trimmed and cut into 1 1/2-inch pieces
• 3  cups  sliced fresh shiitake or crimini mushrooms
• 1  medium  leek, thinly sliced, or 1/2 cup chopped onion
• 3  cloves  garlic, minced
• 1  tablespoon  olive oil
• 1/3  cup  mushroom broth or vegetable broth
• 1/4  cup  half-and-half or light cream
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  chopped plum tomatoes
• 1  tablespoon  finely shredded fresh basil
• 1  tablespoon  finely shredded fresh oregano
• 1/4  cup  pine nuts, toasted
•     Finely shredded Parmesan cheese (optional)

Directions:

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

[link]

Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Ingredients:

• 2  tablespoons  olive oil
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  each salt and freshly ground black pepper
• 12    shiitake mushroom caps, thinly sliced
• 1    4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
• 2    skinless, boneless chicken breast halves (about 5 ounces each)

Directions:

Heat oven to 400°F.

Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.

With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.

Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.

Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

[link]

Mushroom Soup

Ingredients:

• 1    red onion, thinly sliced
• 1  pound  fresh mushrooms
• 3  tbsp.  butter
• 3-1/2  cups  low-sodium beef broth
• 3  cups  water
• 2  envelopes  onion-mushroom soup mix
• 2  tbsp.  dry sherry

Directions:

Saute 1 thinly sliced red onion and 1 pound sliced fresh mushrooms in 3 Tbsp. butter.

Add 3 1/2 cups low-sodium beef broth, 3 cups water, and 2 envelopes onion-mushroom soup mix, and bring to a boil.

Simmer 5 minutes.

Add 2 tablespoons dry sherry.

[link]

Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

[link]

Curried Butternut Squash Soup

Ingredients:

• 1  tablespoon  olive oil
• 1  medium  onion, chopped
• 2  cloves  garlic, minced
• 2-1/2  pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups  low-sodium chicken or vegetable broth
• 1  tablespoon  plus 2 teaspoons curry powder
• 1/2  teaspoon  salt
• 2  tablespoons  honey
• 3  tablespoons  plain nonfat yogurt

Directions:

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each.

[link]

Warm Sweet Potato, Apple, and Sausage Salad

Ingredients:

• 1  pound  sweet potatoes or yams, peeled and cut into 1/2-inch pieces (3 cups)
• 1  small  onion, cut into thin wedges
• 
  
• 2  tablespoons  margarine or butter
• 1  pound  cooked smoked turkey sausage, cut diagonally into 1/2-inch-thick slices
• 2  medium  cooking apples, cut into wedges
• 1/2  cup  bottled sweet-and-sour sauce
• 1/2  teaspoon  caraway seed
• 6  cups  torn fresh spinach

Directions:

In a large skillet cook sweet potatoes and onion in margarine over medium heat about 10 minutes or until tender, stirring occasionally.

Stir in sausage, apples, sweet-and-sour sauce, and caraway seed. Cook, covered, over medium heat about 3 minutes or until apples are tender and sausage is heated through, stirring occasionally. (If mixture seems thick, add water, 1 tablespoon at a time, to make desired consistency.)

Place spinach on a large serving platter. Top with sweet potato mixture.

[link]

Curried Sweet Potato Fries

Ingredients:

• 1  small  sweet potato, peeled and cut into long 1/2-by-1/4-inch-thick fries
• 1  tsp.  olive oil
• 1  tsp.  mild curry powder
• 3/4  tsp.  salt
• 1/4  tsp.  finely grated lime zest, plus a lime wedge for serving

Directions:

Preheat the oven to 425 F. Combine all ingredients in a large zip-top bag; toss until fries are well coated. Spread in a single layer on a foil-lined baking sheet; bake until fries are golden brown, about 20 minutes. Serve with a lime wedge. (Fries can be reheated in the oven or a toaster oven.)

[link]