Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

Posted August 28, 2012 By janice Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

FILET MIGNON AND MUSHROOM SPAGHETTI SQUASH CASSEROLE

1 medium spaghetti squash
1 4 oz filet, grilled and chopped into bite-sized pieces
1/2 small onion, chopped
1 yellow bell pepper, chopped
6 oz mushrooms, sliced
1 cup fat free cottage cheese
1/4 cup lowfat or fat free cheese, shredded
1/2 t dried basil
1/4 t dried oregano
2 t dried parsley

Filet Mignon and Sauteed Mushroom Spaghetti Squash Casserole

Prick squash with a sharp knife in about 8-10 different spots.  Microwave for about 20 minutes, or until it is soft to the touch.  Let cool.  Saute the bacon and leeks in a bit of cooking spray, until the bacon is completely cooked.  Remove the seeds from the squash and throw away.  Remove the squash from the skin and place in a large bowl.  Add the bacon and leeks, the tomatoes, and cheeses.  Season with herbs and salt and pepper.  Spray a casserole dish with a bit of cooking spray and pour mixture into it.  Bake at 375 for 25 minutes or until bubbling.  Let set 5 minutes.

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In mushroom sauce pork chops

Posted on March 26, 2012 by Janice mushroom sauce pork chops

If you are having a day PP or cruise only serve the chops with sauce and discard mushrooms.  Or give to another Member of the family!  In any event, the sauce is delicious!

IN MUSHROOM SAUCE PORK CHOPS

1 clove garlic, minced
4 pork chops cut Centre
4 oz of fresh, sliced mushrooms
1/4 cup of white wine or Sherry
1/2 cup low sodium beef broth
1/4 t thyme, fresh, chopped
Cornstarch T 2 mixed with 2 T water

In a pan add the garlic and return in a little spray of cooking for 2 minutes. Season with salt and pepper pork chops, then FRY in a skillet just until browned on both sides, about 3 minutes per side.  Remove meat to pork and set aside.  Add the mushrooms to the Pan and stir in sherry and beef broth and bring to a boil.  Add as pork chops to the Pan and cook for 10 minutes. Remove the chops from the Pan, add the mixture of thyme and the starch corn and cook for 2-3 minutes, until the sauce has thickened.  Serve the sauce over pork.

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