Yesterday may have been a lazy day but I did do some cooking. I had too otherwise the day would of been a total waste. Last night's supper was from a recipe I took from the magazine Wendell bought me a month ago. It was called 'Taste of Home Comfort Food Diet Cookbook'.
Last nights recipe was: Chicken with Mushroom Sauce.
2 tsp - Cornstarch
1/2 cup - Fat-Free Milk (I used 2%)
4 - Boneless Skinless Chicken Breast halves
1 tbsp - Olive Oil
1/2 lb - Fresh Mushrooms, sliced
1/2 - Medium Onion, sliced and separated into rings
1 tbsp - Reduced-Fat Butter (I used regular)
1/4 cup - Sherry or Chicken Broth
1/2 tsp - Salt
1/8 tsp - Pepper
*In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4-inch thikness. In a large, nonstick skillet, cook chicken in oil over medium heat for 5 to 6 minutes on each side or until juices run clear. Remove and keep warm.
*In the same skillet, saute mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir in cornstarch mixture and put into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Makes 4 servings.
For dessert I made a Caramel Bread Pudding. It was from a recipe that we used at school for our big catering job. This was a hit with my man who has a big sweet tooth!
Caramel Bread Pudding
6 slices - Day-old bead, cut into 1/2-inch squares
1 cup - Hot Water
1 cup - Brown Sugar, packed
4 - Eggs, lightly beaten
2 cups - Warm Milk
1/2 cup - Sugar
1/2 tsp - Vanilla Extract
1/2 tsp - Ground Cinnamon
1/8 tsp - Salt
Makes 6 servings.
Preheat your oven to 350 degrees.
1. Place the bread in a greased, 2-quart baking dish. (I usually spray with non-stick cooking spray for easy clean up later.)
2. Combine the water and brown sugar; pour over the bread.
3. Combine the remaining ingredients; pour over the bread also.
4. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted near the center comes out clean.
1/2 cup - Sugar
1/2 cup - Brown Sugar
1/2 cup - Butter
1/2 cup - Heavy Cream or Whipping Cream
1 tsp - Vanilla Extract
Makes about 1 1/2 to 2 cups of caramel.
1. Cook over low to medium heat in a saucepan until it thickens.
2. Pour over the bread pudding, breaking through with your spoon so the caramel can penetrate the pudding.
This was a wonderful dinner and I amazed myself at having everything ready at once. Maybe this cooking class is helping me organize my time better in the kitchen! :)
Enjoy and Take Care,Debbie