Yeah, I'm 2 for 2 on GREAT dinners...check it out...

[CHRIST1NE]

I just had to share because these meals were soooooo good.

Filet Mignon w/Sauted Onions, Jan/Feb 1998. Did these on the grill rather than broiling them.

The "Works" Stuffed Potatoes, Jan/Feb 1998. A half a potato is just fine, they are really filling. The leftovers make a great brown-bag-it lunch the next day. Funny story about these, my DH walked in as I was trying to scoop out the middle and was having a hard time with it. He said, "Darling, those look labor intensive. Mashed potatoes would have been fine with me" - I could have killed him http://www.cookinglight.com/bbs/smile.gif

Spinach & Strawberry Salad, May 2001. This was a beautiful presentation with the deep green, red and white. Looks like something they would serve at a fancy restaurant. I really liked these, but am unable to explain the taste. Maybe a sweet/sour combination of sorts. Anyway, if you like spinach, feta and strawberries I think you would really enjoy it. I did however have alot of dressing left over. Next time I will half it.

Sauted Portabella Mushrooms


and the next one....

Baked Shrimp w/Feta Cheese, June 2000. We've reviewed this one to death. Delicious as always.

Green Beans Amandine, Dec 1998. Thank you Ohioan for the beans suggestion, they were a perfect side. Browneye, I'll try your roasted veggies next time.

Sesame Garlic Braid, May 2001. This was a little side note on one of the menu ideas. Again, it's a beautiful presentation. I will definately do it with company dishes. Next time I will add more garlic though.

I better watch it, or I might just kid myself into thinking I'm a gourmet chef (hehe)



[This message has been edited by CHRIST1NE (edited 05-01-2001).]

[rinsav]

I'm impressed. Your meals sound very yummy!

[JennieL]

I made the spinach and strawberry salad with my supper club and I agree that it makes too much dressing. Half the dressing would be plenty.

[CHRIST1NE]

No problem Searcher, here you go. Hope you enjoy them as much as I did.

* Exported from MasterCook *

Filet Mignon with Sautéed Onions

2 teaspoons cracked pepper
1/2 teaspoon salt
2 garlic cloves -- minced
4 (4-ounce) beef tenderloin steaks (1 inch thick)
Cooking spray
1 cup thinly sliced onion -- separated into rings
2/3 cup dry red wine
2 tablespoons steak sauce (such as Heinz 57)

Combine first 3 ingredients in a small bowl; rub both sides of beef with pepper mixture. Place beef on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Set aside; keep warm.

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion to skillet; cover and cook 5 minutes, stirring occasionally. Remove onion from skillet; set aside, and keep warm. Add wine to skillet, scraping pan to loosen the browned bits. Cook over medium-high heat until reduced to 1/3 cup (about 1 minute), and stir in steak sauce. Spoon wine sauce over steaks, and top with onion.

Serving Size: 1 steak, 1/4 cup onions, and 1 tablespoon sauce

Source:
"Cooking Light, January/February 1998, p.151"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 278 Calories; 16g Fat (56.6% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 460mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.



* Exported from MasterCook *

The "Works" Stuffed Potatoes


4 bacon slices
Cooking spray
3 garlic cloves -- minced
4 medium baking potatoes (about 2 pounds)
1 cup low-fat sour cream
1/2 cup (2 ounces) shredded reduced-fat
extra-sharp Cheddar cheese -- divided
1/3 cup minced green onions -- divided
1/4 cup 1% low-fat milk
1/4 teaspoon salt
Freshly ground pepper (optional)

Preheat oven to 400º.

Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove from skillet; crumble and set aside. Wipe skillet clean with paper towels.

Place skillet coated with cooking spray over medium heat until hot. Add garlic; sauté 1 minute. Set aside.

Bake potatoes at 400º for 1 hour or until done; cool slightly. Cut a lengthwise slit across top of potatoes; carefully scoop pulp into a bowl, leaving shells intact. Add half of crumbled bacon, garlic, sour cream, 1/4 cup cheese, 3 tablespoons onions, milk, and salt to pulp; mash.

Increase oven temperature to 450º. Stuff shells with potato mixture; top with half of crumbled bacon, 1/4 cup cheese, and remaining onions. Place the stuffed potatoes on a baking sheet. Bake at 450º for 15 minutes or until potatoes are thoroughly heated. Sprinkle with pepper, if desired.

Source:
"Cooking Light, January/February 1998, p.151"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 394 Calories; 17g Fat (39.5% calories from fat); 14g Protein; 46g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 475mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.


I'm not sure how accurate the nutritional info is, MC is usually a little high from the info posted in the magazines.

I don't have the one for the green beans in Mastercook, I will type it in this weekend if someone doesn't post it first.

Christine



[This message has been edited by CHRIST1NE (edited 05-02-2001).]

[Searcher]

Christine, do you have the recipes readily available for the 1998 recipes? I only "found" Cooking Light in 1999. Thanks so much!