Hi just wanted to share what I cooked tonight for dinner. We all thought it was very tasty. The Banana torte was a nice change from Banana bread. The greek yogurt combined with mashed bananas had a sharp taste to contrast the sweet banana bread. I only had 3 layers for the torte.
* Exported from MasterCook *
Smothered Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds boneless skinless chicken breast -- 4 breasts
1/3 Cup sour cream
1/3 Cup Mayo
1/2 packet dry hidden valley dip mix
1 Tablespoon heavy cream (optional) -- ( I used 2 Tablespoons)
1 can sliced mushrooms -- or fresh
1/4 cup grated parmesan cheese -- (I used more)
Place chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
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Per Serving (excluding unknown items): 318 Calories; 8g Fat (24.8% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 252mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
MY NOTES : Use shredded cheese rather than grated as it stays softer and doesn't go hard.
Nutr. Assoc. : 0 0 0 0 0 0 0
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* Exported from MasterCook *
Ina Garten's Roasted winter vegetables
Recipe By :Ina Garten
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound carrots -- peeled
1 pound parsnips -- peeled
1 large sweet potato -- peeled
1 small butternut squash (about 2 pounds) -- peeled and seeded
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flat-leafed parsley -- chopped
Preheat oven 425°.
Cut the carrots, parsnips, sweet potatoes and butternut squash in 1 to 1 1/4 inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut veggies in a single layer on two sheet pans. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the veggies are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste and serve hot.
Description:
"This is a very flexible recipe, you can add any root vegetable you have in the house."
Source:
"Barefoot Contessa family style cookbook, page 110"
Per Serving (excluding unknown items): 120 Calories; 5g Fat (38.5% calories from fat); 1g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fat.
Serving Ideas : Use the leftovers to make roasted vegetable soup.
NOTES : I used potatoes instead of sweet potatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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* Exported from MasterCook *
Banana Torte
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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For The Torte:
2/3 cup brown sugar
1/3 cup vegetable oil
2 large eggs
3 bananas -- peeled and mashed
1 tsp. grated lemon peel
1 1/3 cups whole wheat flour
1 tsp. baking powder
1/4 tsp. allspice
1/2 cup rolled oats (regular or quick cooking oats)
For The Filling:
1 cup Greek style yogurt* -- or regular plain yogurt, or cream cheese (regular or whipped)
1 banana -- peeled and minced finely (tiny pieces, but not mashed)
For The Garnish:
Confectioners' sugar for dusting top of torte
Preheat oven to 350 degrees F. Grease the
bottom of a 9x5x3 inch loaf pan, and cut a piece of parchment paper to fit bottom of pan, place paper in pan bottom, and grease parchment paper.
In a large bowl mix the eggs, brown sugar, and the vegetable oil. Add the mashed bananas and the grated lemon peel. Sift in the flour, baking soda and allspice. Add the rolled oats, mixing in with a spoon.
Pour the batter into the prepared loaf pan.
Bake in preheated 350 degree F oven for 40-45 minutes, or until a cake tester inserted in center of torte comes out clean.
Remove torte from oven and cool for 10 minutes. Invert torte from pan, and remove parchment paper. After torte has cooled, cut into 4 equal layers horizantally.
Mix together the yogurt or cream cheese (if using), and finely chopped banana.
Spread the filling on each layer, and sprinkle the top layer with confectioners's sugar.
If desired, chill torte in refrigerator before serving, or serve at room temperature. Store un-eaten torte in fridge. Makes 8 servings.
*Note: Greek yogurt is made from sheep's milk and has a consistency like whipped heavy cream. It blends better and gives a more mellow tartness when used in recipes. It can be purchased at some supermarkets and specialty gourmet food stores.
If you cannot find Greek yogurt, any flavor yogurt can be used in this recipe. I have even used cream cheese instead of the yogurt, as it has a similar taste and flavor to Greek style yogurt.
Source:
"DianasDesserts.com"
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Per Serving (excluding unknown items): 265 Calories; 11g Fat (35.1% calories from fat); 5g Protein; 40g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 81mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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