Dinner was fabulous tonight.
I have been meal planning for about two weeks now and am realizing how much fun it actually is. I had this meal planned for tomorrow evening, but we had a friend who was needing a meal tonight and I didn't think my mexi melts would be a good 'make for a friend' meal. I use Eating Well as my resource for most recipes and am so thankful for the magazine and the great ideas it's filled with!
The meal started with pumpkin cornbread. I found the recipe online the other night and LOVE LOVE LOVE it! The texture is fabulous! Check out the recipe: http://www.recipegirl.com/2008/10/01/pumpkin-cornbread/ It's really easy to make and so far everyone in our house loves them.
After the cornbread I began making Creamy Fettuccine with Brussels Sprouts and Mushrooms. It turned out delightful!
Here's the recipe from my Eating Well magazine.
12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster, and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1 cup finely shredded Asiago cheese, plus more for garnish
1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated.
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in asiago cheese until melted. Add sauce to the pasta; gently toss. Serve with more cheese, if desired.
Makes 6 servings, about 1 1/3 cup each. 385 calories per serving; 10G fat; 22mg Cholesterold; 56G carbohydrate; 19G protein; 10G fiber; 438mg sodium; 467mg potassium.
I made a yummy salad to go with the fettuccine and WAHLA! Faboulous dinner for 5 with leftovers to boot. Enjoy if you decide to whip this recipe up!