Cooking

Flank Steak with Creamy Mushroom Sauce

Filed Under: Cooking

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Flank Steak with Creamy Mushroom Sauce

Servings 4
Calories 254 kcal
Author Karen Levin, Cooking Light , MARCH 2007

Ingredients

  • 1 pound flank steak -- trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/2 cup chopped shallots
  • 4 ounces gourmet mushroom mix
  • 1/3 cup water
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup fat-free sour cream

Instructions

  1. Preheat broiler.
  2. Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.
  4. Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

Orange Mandarin Chicken

Filed Under: Chicken, Recipes

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Orange Mandarin Chicken

Servings 4
Calories 259 kcal
Author Robin Vitetta-Miller, Cooking Light JULY 2002

Ingredients

  • 2 teaspoons dark sesame oil
  • 16 ounces skinless boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 11 ounces mandarin oranges in light syrup -- undrained
  • 1/2 cup chopped green onions
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 1 teaspoon bottled minced garlic
  • 1/2 cup fat-free less-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
  2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Apricot Scones

Filed Under: Cooking

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Apricot Scones

Servings 12
Calories 187 kcal
Author Cooking Light , NOVEMBER 1999

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter or stick margarine -- cut into small pieces
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
  3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.