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Archive for December, 2009

This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.

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This looks fancy, but if you’ve already prepared the pomegranate it only takes about 5 minutes!

Serves 2

2 un-breaded vegetarian chicken cutlets

2 oz goat cheese

1/2 cup cous cous (the cous cous pictured is Isralei cous cous so it’s large)

1/4 cup pomegranate seeds

olive oil

black pepper

1. Microwave the chicken patty for half of the time specified in the package’s cooking directions.

2. Microwave the cous cous with an equal amount of water in a covered bowl for about 2 minutes.

3. While the cous cous is cooking, cut each chicken in half so you have two thin pieces and spread the goat cheese in between the two pieces.

4. Take the cous cous out and let it stand covered while microwaving the chicken/goat cheese for the rest of the cooking time.

5. Assemble the chicken on top of a bed of cous cous, season with pepper, drizzle with olive oil, and sprinkle with pomegranate seeds.

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