Skinny Beef Stroganoff

When I think of beef stroganoff, like most, it means comfort food. This usually means fattening too. Well I found a way to lighten it up without losing flavor. My normal recipe calls for cream of mushroom soup. So here is a modified way that is full of flavor.
Ingredients:
Stew meat, onion (I ran out so I used onion flakes), garlic, Worcestershire sauce, season salt, pepper, 2 cups of beef stock, greek yogurt plain, egg noodles and spray oil, 2 packets of beef stroganoff mix from the spice isle.
Take 2-3 pounds of stew meat (diet stew meat if you can find it), another option is to ask the butcher to cut a lean roast for you. Sprinkle meat with season salt, garlic powder and pepper.

Spray pan and brown the meat, LEAVE it alone once it is put in a very hot pan, let it sit and it will get a golden brown crust on one side, then turn and sprinkle about 1tbsp of onion flakes on it.

Add a few shakes of Worcestershire sauce to the pan after meat is cooked, slowly incorporate 2 cups of beef stock slowly until it is all cooked off. Then add 2 cups of water and the stroganoff package (I used 2). Simmer slowly while your noodles cook.

YUMMY, it is coming together now. Just add the greek yogurt. The bonus and skinny part here. Sour cream has about 60 calories and 7 grams of fat, with no protein for 2 tbsp. Yogurt serving size is 1 cup and has 130 calories, no fat and 28g of protein. YOWSA, and it tastes the same. I add 1 cup of yogurt and simmer away. This saves a ton in calories and fat (around 500 for the entire dish in sour cream alone)

The finished product, serve over egg noodles and devour. My family loves this, it is warm and hearty. I normally would use mushrooms too, however I used them all last night.

As always feel free to email with questions.

Chicken with balsamic vinegar

So the new year is upon us, swimsuits and sundresses will be here soon. So after indulging for the holidays if you are like me, a tasteful, low cal menu is what I look for. Both my hubby and I take our lunch, so this is a great lunch or dinner with plenty of leftovers for the work week. This dish takes little time, so it is perfect for the weeknight dinner too. This chicken dish has been modified a few times, but this is what I have come up with...hope you love it. Ingredients:


Chicken breast 3-4 large, yellow and orange pepper, onion, garlic, 1 pkg of frozen spinach, 2 cans of canneloni beans (any white bean works) mushrooms, 1 cup of chicken stock, 1 cup of light balsamic vinegrette dressing




Microwave and drain spinach~ really squeeze out the water!

Chop the onion and peppers (use whatever your supermarket carries)

Spray the pan with non-stick spray and saute the mushrooms for a few minutes until tender, add salt and pepper.

Next add the onions, garlic and peppers, be sure to add salt and pepper again. I know I preach the seasoning...but it is so important to season as you go to get depth in your flavors.

Drain the beans and rinse, add to the pan with spinach. Salt and pepper again.

At this point add the dressing and the chicken stock, heat up and taste, adjust seanoning.

Dice chicken and brown in a seperate pan, again I sprayed the pan with non-stick spray.

Add the chicken to the veggies and beans and serve!!

After a day of playing this really hits the spot!

This dish is both low cal and high in flavor. Lots of veggies add essiental vitamins, chicken and beans add protein while the beans and veggies also add fiber. This is a great addition that will never feel like diet food!!

As always feel free to email with questions.