Recipes for a Cold Winter Night

By at December 17, 2010 | 1:25 am | Print

Recipes for a Cold Winter Night

Family Recipes for a Cold Winter Night!
by Allie Rowen, R.D.

The temperatures have been quickly decreasing day by day and definitely at night. Some cities are at record lows for the year! I have a couple great recipes that will warm your soul and are deliciously tasty. Enjoy!

Chicken, Mushroom & Wild Rice Casserole. 

8 servings | Active Time: 1 hour | Total Time: 1 3/4 hours


  • · 2 cups water
  • · 1/2 cup wild rice
  • · 2 pounds boneless, skinless chicken breasts, trimmed
  • · 2 tablespoons extra-virgin olive oil
  • · 2 leeks, chopped and rinsed
  • · 1 1/2 pounds mushrooms, sliced
  • · 1 cup dry sherry (see Note)
  • · 1/4 cup all-purpose flour
  • · 2 cups low-fat milk
  • · 1/2 cup grated Parmesan cheese
  • · 1/2 cup reduced-fat sour cream
  • · 1/3 cup chopped flat-leaf parsley
  • · 1 teaspoon salt
  • · 1/2 teaspoon freshly ground pepper
  • · 2 cups frozen French-cut green beans
  • · 1/2 cup sliced almonds


  1. Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
  2. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
  3. Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
  4. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  5. Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
  6. Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.


Per serving : 371 Calories; 13 g Fat; 4 g Sat; 7 g Mono; 76 mg Cholesterol; 25 g Carbohydrates; 34 g Protein; 4 g Fiber; 469 mg Sodium; 796 mg Potassium

Minestrone Soup

Food Network Magazine compliments of Ellie Krieger

2             tablespoons extra virgin olive oil

1             large onion, diced

4             cloves garlic, minced

1             large carrot, diced

2             stalks celery, diced

1/3rd        pound green beans, trimmed and cut into ½-inch pieces ( about 1 ½ cups)

1             teaspoon dried oregano

1             teaspoon dried basil

1             28-ounce can no-salt added diced tomatoes

1             14-ounce can crushed tomatoes

6             cups low sodium chicken broth

1             15-ounce can low-sodium kidney beans, drained and rinsed

½            cup elbow pasta

1/3rd        cup finely grated parmesan cheese

2             tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, ¾ teaspoon salt and pepper to taste; cook 3 more minutes,
  2.  Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with parmesan and chopped basil.

Per serving (2 cups): Calories 260, Fat 8g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 37g, Fiber 10g, Protein 15g

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