Diane Sauce

Kick up your next grill night, without adding a lot of extra calories, by adding this flavorful sauce to steak or chicken.

1 can beef broth, reduced sodium 

1 ½ T Worcestershire sauce

2 T coarse ground mustard

2 T flour

Zest of 1 lemon

Whisk all ingredients together until smooth. In a small saucepan, bring sauce to a boil over medium heat, stirring occasionally. Continue boiling until sauce thickens. Pour over grilled steak or chicken.

Whole Wheat Rotini in Lemon-Cream Sauce with Grilled Balsamic Chicken

A few years ago, my husband surprised me with a stovetop grill pan and I absolutely fell in love. It is perfect for chilly winter days or for grilling a quick dinner without the hassle of setting up the outdoor grill. (Or when we accidently run out of propane/charcoal) This lighter version of a creamy sauce was the perfect complement to the zesty flavor of the chicken and was easy to whip up for a quick weeknight dinner.

2 boneless, skinless chicken breasts, trimmed 

¼ balsamic vinaigrette

½ lb whole wheat rotini (1/2 box)

1 ½ T light margarine

1/3 cup flour

1 ½ cups skim milk

1/3 cup white wine

Juice of 1 lemon

1 tsp garlic powder

1 tsp salt

½ tsp pepper

Parmesan cheese

Place chicken breasts in a large, resealable plastic bag; add vinaigrette and toss to combine. Refrigerate and marinade at least 4 hours.

Preheat indoor grill over medium heat (or outdoor grill if weather permits). Place marinated chicken on grill and discard remaining marinade. Grill about 8 minutes per side, until cooked through.

Meanwhile, prepare pasta per package directions.

Add margarine to a saucepan to melt over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk, wine, lemon juice, garlic powder, salt and pepper. Stir constantly and bring to a boil over medium heat until sauce thickens.

Slice chicken thinly and serve atop pasta and sauce. Sprinkle with parmesan cheese.

*Recipe modified from Foodista

Paula Dean's Slow-Cooked Roast with Herb Sauce

I love me some Paula Dean. Not only are her recipes attainable and delicious, I just can’t get enough of her vibrant personality and familial affection. This Christmas was the first that we’d ever been away from family, and therefore, the first Christmas dinner I’d ever prepared on my own. (Usually I get Thanksgiving) My husband and I caught one of Paula’s Christmas episodes and decided to try out this roast for our family. We modified a bit for portions and taste, but kept the heart of Ms. Dean’s moist, tasty beef.

Herb Sauce: 

½ cup sour cream

1 tsp rosemary

1 tsp Dijon mustard

½ tsp sugar

Roast:

1 cup beef broth

2 tsp rosemary

2 tsp salt

2 tsp pepper

2-lb. top loin roast, trimmed

3 T olive oil

In a small bowl, combine ingredients for herb sauce. Cover and refrigerate overnight.

Preheat oven to 250 degrees. Pour beef broth into the bottom of a roasting pan. Spray rack with cooking spray and place atop the roasting pan.

In a small bowl, combine rosemary, salt, and pepper; rub evenly over the roast, completely covering.

Preheat olive oil in a large skillet over medium-high heat. Add the roast and brown on each side, about 2-3 minutes per side. Place the roast on the pan rack and cover securely with foil. Bake 45 minutes - 1 ½ hours (depending on the size and thickness of the roast), until the internal temperature reaches 125 degrees.

Remove from the oven and let stand 20 minutes before slicing. Serve with herb sauce.

*Recipe modified from Food Network

Chili's Copycat Salsa

I have a serious problem when it comes to Chili’s: I can’t stop eating their salsa. It has the chunk-free texture that I love, with just the right amount of heat. Who knew mimicking it could be so easy?!

1 can (15-oz) whole tomatoes 

1 can (15-oz) Rotel tomatoes

¼ onion, chopped

1 small can (4-oz) jalapenos (not pickled)

1 T lime juice

½ tsp garlic powder

½ tsp salt

½ tsp sugar

¼ tsp cumin

Place all ingredients into a blender or food processor. Blend until puréed to desired consistency. Refrigerate until ready to serve.

*Modified from Deals to Meals

Fettuccine and Pink Sauce with Parmesan-Crusted Chicken

Italian food is great for experimenting because the flavors are so subjective. Play with the taste of this dish until you find something just right for you!

Sauce: 

1 batch of Almost-From-Scratch Tomato Sauce

1 cup half & half

½ cup shredded parmesan

1 pkg. fettuccine noodles, prepared per package instructions

Chicken:

2-4 boneless, skinless chicken breasts, pounded thin

Salt and pepper to taste

1 egg, beaten

½ cup shredded parmesan

½ cup panko breadcrumbs

3 T. olive oil

Prepare Almost-From-ScratchTomato Sauce (or thaw from frozen).

Meanwhile, pound chicken with mallet until thin; season with salt and pepper. Beat egg into a shallow dish; mix parmesan and breadcrumbs on a plate. Dip each chicken breast into the egg, then coat on both sides with breadcrumb mixture. In a large skillet, preheat oil over medium heat. Cook chicken until golden brown on each side and cooked through. Cover with foil and set aside.

Stir in half & half and parmesan into smooth tomato sauce. Simmer approximately 5-10 minutes more, until flavors combine and sauce is heated through. Serve sauce over prepared fettuccine and top with chicken.

Almost-From-Scratch Tomato Sauce

A good tomato sauce is key to many Italian dishes. This sauce is the perfect foundation as an ingredient in a meal or as a stand-alone over pasta. I save time by using canned tomato sauce, but the result tastes slow-cooked and bold.

2-3 celery stalks, chopped

½ white onion, diced

1-2 carrots, chopped

2 cloves garlic, minced

1 T butter

¼ cup red wine or apple cider

2 tsp Italian seasoning

1 tsp basil

½ tsp red pepper flakes

Salt & pepper to taste

1 can (28-oz) tomato sauce

In a large saucepan, sauté celery, onion, carrots, and garlic in butter until softened, 3-5 minutes. 

Add wine or cider to deglaze the pan. Stir in Italian seasoning, basil, red pepper flakes, salt, and pepper. Add tomato sauce. Bring sauce to a boil, then reduce heat to low and simmer 30 minutes-1 hour with lid on to reduce splattering.

Turn off heat; use an immersion blender to blend sauce to desired consistency (or use a stand blender in batches). Serve over pasta or use as a foundation for your favorite Italian dish.