Many-Mushroom Soup

Makes 4 servings

POINTS® value | 1 per serving

Ingredients

• Nonstick cooking spray
• 3 medium shallots, finely chopped
• 8 oz cremini mushrooms, cleaned and finely chopped
• 4 oz shiitake mushrooms, stems discarded and the caps finely chopped
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/2 tsp rubbed sage
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cups reduced-sodium vegetable broth

Instructions

1. Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
2. Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3. Add the thyme, sage, salt and pepper; cook 30 seconds.
4. Pour in the broth; bring to a simmer, scraping up any browned bits on the pan's bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.

Variations

• Creamless Creamy Mushroom Soup POINTS® value | 3 per serving
  Using the small holes of a box grater, grate a 5-ounce peeled baking or Russet potato into the soup after it has simmered 10 minutes in step 4. Stir constantly during the last 5 minutes of cooking to prevent sticking.
  
• Mushroom and Wild Rice Soup POINTS® value | 3 per serving
  Add 1 cup cooked wild rice after the soup has simmered 10 minutes in step 4.
  
  
• Shrimp and Mushroom Soup POINTS® value | 3 per serving
  Add 8 ounces peeled and deveined medium shrimp (about 30 per pound), chopped, after the soup has simmered 10 minutes in step 4.
  
  
• Italian Mushroom Soup POINTS® value | 2 per serving
  Substitute rosemary for the sage. Reduce the broth to 3 cups; add one 14-oz. can diced tomatoes with the remaining broth.
  
  
• Mushroom Pasta Sauce POINTS® value | 2 per serving
  Omit salt. Continue simmering the soup in step 4 for a total of 45 minutes, until reduced to 2 cups. Whisk 1 teaspoon cornstarch into 1 tablespoon orange juice; stir into the sauce during the last minute of cooking to thicken.
  

Spiced Cider-Poached Pears

Makes 2 servings

POINTS® value | 3 per serving

Ingredients

• 2 medium ripe pears
• 2 cups unsweetened apple cider (do not use apple juice)
• One 4-inch cinnamon stick
• 3 cloves
• 1/8 tsp grated or ground nutmeg
• 1 tsp honey

Instructions

1. Peel the pears with a vegetable peeler or a sharp paring knife, then core them by using a melon baller or a grapefruit spoon to dig up into the bottom of the pear, carving out the seeds and core. Work carefully and slowly, pulling out little bits at a time, to avoid splitting the flesh.
2. Place the pears, cider, cinnamon stick, cloves and nutmeg in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce the heat, and simmer slowly until the pears are tender when pierced with a fork, about 25 minutes.
3. Use a slotted spoon to transfer the pears to a container or mixing bowl; set aside.
4. Discard the cinnamon stick and cloves; stir the honey into the poaching liquid. Bring to a low boil over medium-high heat.
5. Boil until reduced to 1/2 cup, about 6 minutes. Pour over the pears, cool, cover and refrigerate overnight or up to 3 days. To serve, place each pear in individual serving bowl and pour half the liquid over each pear.
   
   Serving size: 1 pear and 1/4 cup liquid.

Mediterranean Fish Fillets in Packets

Makes 2 servings

POINTS® value | 3 per serving

Ingredients

• Two 4-oz skinless snapper fillets
• 6 cherry tomatoes, quartered
• 4 pitted black olives, halved
• 2 canned artichoke hearts packed in water, drained and quartered
• 1 garlic clove, slivered
• 2 tsp lemon juice
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 450ºF.
2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface; lay a 12-inch piece of parchment paper on top. Place one fish fillet in the center of the paper; top with half the cherry tomatoes, olives, artichoke hearts and garlic. Add half the lemon juice, oregano, thyme, salt and pepper.
3. Bring the two long sides of the parchment paper and foil together over the fillet; fold and crimp closed, using the foil to crinkle the parchment paper closed. Crinkle the ends closed and fold underneath. Make sure the packet is completely sealed with no leaks or holes.
4. Repeat steps 2 and 3 with another sheet of foil and of parchment paper, the second fish fillet and the remaining ingredients.
5. Transfer both packets to a large baking sheet. Bake until hot and steaming, about 15 minutes. Cool on the baking sheet 5 minutes before using a large spatula to transfer each packet to an individual serving plate. When serving, open carefully to avoid a burn from the steam inside; eat the fish and vegetables right out of the packets.
   
   Serving size: 1 packet

Fennel Orange Salad

Makes 2 servings

POINTS® value | 2 per serving

Ingredients

• One 10-oz fennel bulb, stalks, fronds and outer leaves trimmed, then thinly sliced (about 2 cups)
• 1/2 cup canned mandarin orange sections packed in juice, drained
• 1 small red onion, halved and thinly sliced (about 1/3 cup)
• 2 Tbsp white wine vinegar
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper

Instructions

• Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature.
  
  Serving size: 1 1/2 cups.

Whole Wheat Irish Soda Bread

Makes 1 round loaf (8 slices).

Serving size: 1 slice (1/8 loaf)

POINTS® value per serving: 3

Ingredients

• 3/4 cup low-fat buttermilk
• 2 Tbsp canola oil
• 1 cup plus 1 tspn all-purpose flour, separated
• 1 cup whole-wheat flour
• 1/3 cup golden raisins
• 4 tsp caraway seeds
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• Nonstick cooking spray

Instructions

1. Position a rack in the center of the oven and preheat the oven to 325°F.
2. Whisk the buttermilk and oil in a medium bowl; set aside.
3. Whisk 1 cup all-purpose flour, the whole-wheat flour, raisins, caraway seeds, baking soda, baking powder and salt in a large bowl. Stir in the buttermilk mixture with a wooden spoon until thoroughly moistened.
4. Dust a clean, dry work surface with the remaining 1 teaspoon flour. Turn the dough out onto work surface and knead for 30 seconds, just until it coheres. Shape into a round loaf about 6 inches in diameter and 1 inch high. Use a sharp knife or a new razor blade to cut an "x" about 1/2 inch deep in the top of the loaf.
5. Lightly spray a baking sheet with nonstick spray, place the loaf on it, and bake until lightly browned and crusty, about 45 minutes. Transfer to a wire rack to cool for at least 15 minutes before slicing.

Beef, Brown Rice and Mushroom Stew

Makes 6 1-cup servings

POINTS® value per serving: 6

Ingredients

• Nonstick cooking spray
• 1 1/2 pounds bottom round, cut into 1-inch cubes
• 2 medium onions, halved and thinly sliced
• 1 pound cremini or white button mushrooms, cleaned and thinly sliced
• 2 tsp stemmed fresh thyme or 1 tspn dried thyme
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups reduced-sodium vegetable broth
• One 12-ounce bottle Guinness stout
• 1/2 cup uncooked brown rice

Instructions

1. Preheat the oven to 350°F.
2. Spray a large casserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
3. Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
4. Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
5. Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

Rubbed Pork Tenderloin

Makes 4 servings

POINTS® value | 4 per serving

Ingredients

• 1 of the 5 rubs that follow
  1 (1 1/4 pound) lean pork tenderloin, trimmed of all surface fat
  Nonstick spray

Instructions

1. Prepare the rub and coat the tenderloin as directed; set aside.
2. To broil, line a broiler pan with aluminum foil and spray with nonstick spray. Preheat the broiler, set the tenderloin on the pan, and broil 5 to 6 inches from the heat, turning once, until an instant-read meat thermometer inserted into the center of the thickest part of the tenderloin registers 160ºF, about 14 minutes. To grill outdoors, spray the grill rack with nonstick spray then preheat the grill to high or prepare a high-heat coal bed in a charcoal grill. Set the prepared tenderloin directly over the heat and grill, turning once, until an instant-read meat thermometer inserted into center of the thickest part of the tenderloin registers 160ºF, about 12 minutes.
   
   To grill indoors, spray a grill pan with nonstick spray then heat over medium-high heat. Lay the prepared tenderloin in the pan and cook, turning once, until an instant-read meat thermometer inserted into the center of the thickest part of the tenderloin registers 160ºF, about 14 minutes.
3. Transfer the tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch thick rounds.
   
   Serving Size: 4 ounces sliced tenderloin (about 6 slices).