Thursday, September 30, 2010

food glorious food

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:  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!

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