Name: Beef Stroganoff
Prep time: 20 min
Cook time: 25 min
Yield: 5
Ingredients: 1 lb. lean beef (top round); 2 teaspoons vegetable oil, divided; 3/4 tablespoon finely chopped onion; 1 lb, sliced mushrooms; 1/4 teaspoon salt; Ground black pepper to taste; 1/4 teaspoon nutmeg; 1/2 teaspoon dried basil; 1/4 cup White wine; 1 cup nonfat plain yogurt; 6 cups cooked macaroni, cooked in unsalted water

Beef Stroganoff

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Beef Stroganoff

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

1 lb. lean beef (top round)
2 teaspoons vegetable oil, divided
3/4 tablespoon finely chopped onion
1 lb, sliced mushrooms
1/4 teaspoon salt
Ground black pepper to taste
1/4 teaspoon nutmeg
1/2 teaspoon dried basil
1/4 cup White wine
1 cup nonfat plain yogurt
6 cups cooked macaroni, cooked in unsalted water

Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

1 lb. lean beef (top round)
2 teaspoons vegetable oil, divided
3/4 tablespoon finely chopped onion
1 lb, sliced mushrooms
1/4 teaspoon salt
Ground black pepper to taste
1/4 teaspoon nutmeg
1/2 teaspoon dried basil
1/4 cup White wine
1 cup nonfat plain yogurt
6 cups cooked macaroni, cooked in unsalted water

Instructions

Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a nonstick skillet, and sauté onion for 2 minutes.
Add beef to skillet and sauté for an additional 5 minutes, turning to brown evenly. Remove from skillet and keep hot.
Add remaining oil to skillet; sauté mushrooms.
Add beef and onions to pan, along with seasonings.
Add wine and yogurt; gently stir in. Heat, but do not boil.
Serve with macaroni.

Share this Recipe

Posted in Dinner, Recipes, Under 500 Calories

Chicken with Fennel, Shallots and Potatoes

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Susan's Chicken with Fennel, Shallots and Potatoes

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
2 medium-sized fennel bulbs
1 bag small potatoes (1 pound)
6 shallots, peeled and halved
4 garlic cloves, peeled and finely chopped
3 tablespoons olive oil
3 tablespoons White wine
zest and juice of 1 Meyer lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
fennel fronds (optional garnish)

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

1 1/2 lbs. boneless, skinless chicken thighs
2 medium-sized fennel bulbs
1 bag small potatoes (1 pound)
6 shallots, peeled and halved
4 garlic cloves, peeled and finely chopped
3 tablespoons olive oil
3 tablespoons White wine
zest and juice of 1 Meyer lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
fennel fronds (optional garnish)

Instructions

Preheat oven to 425 degrees.
Place chicken pieces in a large bowl.
Cut each fennel bulb in half, reserving fronds. Cut out the hard core and slice into ½-inch thick slices. Add to chicken, along with the potatoes and shallots.
Chop 2 tablespoons of the fennel fronds and add to mixture.
Add garlic, olive oil, wine, lemon zest and juice, salt and pepper and mix well.
Using a sided sheet pan, place chicken pieces in the center and surround with vegetables. Pour any accumulated juices over the entire pan.
Roast, uncovered for 30 minutes. Allow dish to rest, covered, for 5 minutes before garnishing and serving.

Recipe Notes

http://lizthechef.com/2013/04/26/susans-chicken-with-fennel-shallots-and-potatoes/

Share this Recipe

Posted in Dinner, Recipes