Chicken Madeira on Herbed Biscuits

1 1/2 lbs Boneless skinless chicken breasts
1 tbs Cooking oil
3 Cloves garlic, minced
8 oz Fresh mushrooms, quartered
1/2 cup Green onions, chopped
1 cup Lowfat Sour cream
1 tbs Flour
1 cup Skim milk
1/2 cup Chicken broth
2 tbs White Wine (or Madeira)

Herbed Biscuits:
3 1/2 cups Biscuick
4 tbs Green onions, sliced thin
1 tsp Dried Oregano
1 cup Skim milk

1 Cut chicken into 1-inch cubes. Season chicken with salt and pepper or #1 seasoning. In a skillet cook chicken in hot oil over medium-high heat for 4 to 5 minutes or till no longer pink. Remove chicken; set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered for 4 to 5 minutes or till liquid evaporates.

2 In a bowl stir together sour cream, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add sour cream mixture, milk and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and wine; heat through. Serve over Herbed Biscuits.

Biscuits:
1 Mix together dry ingredients. Add milk, stir till it just clings together. Knead about a minute on a floured surface. Roll to 1/2 inch thickness. Use 2-inch biscuit cutter to cut them out. Bake on ungreased baking sheet at 425° for about 12 minutes.

Berma Soup

Soup:
2 cups of red lentils
at least 6 cups of water
1/3 cup fresh cilantro
Salt and pepper to taste

Add ins:
1/2 cup distilled white vinegar
3 green chilies cut into thin rings
2 large potatoes, or frozen hash browns
Vegetable oil
2 to 3 yellow onions cut into 1-inch slivers
Toasted cubed bread or croutons
1 cup fresh Cilantro

Pour distilled vinegar into a bowl with the green chilies and let sit for at least 1 hour prior to serving. To prepare soup, wash lentils 2 or 3 times watching for stones. Add lentils and water to a pan, cooking for 20 - 35 minutes or until it forms a soupy base. Add chopped cilantro and salt and pepper. While this is cooking prepare sides. Fry up some "hash browns", sauté onions in butter until they are golden colored, roughly chop cilantro. Put all these in separate bowls and serve the soup buffet style allowing people to choose their toppings.

Source: Calling All Cooks Show

Flank Steak with Onion, Peppers, and Beans

1 large Red onion, halved and sliced 1/4 inch thick
2 Red bell peppers, ribs and seeds removed, slice 1/4 inch thick
1 can (20 oz) cannellini beans, drained and rinsed
2 tbs plus 1 tsp olive oil
1 tbs fresh rosemary leaves (or 1 tsp dried rosemary, crumbled)
Coarse salt and ground pepper
1 1/2 pounds Flank steak (1 piece)
1 tbs Red wine vinegar

1 Heat broiler. If using a broiler-proof rimed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper.

2 Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135° on an intant-read thermometer, is the best way to tell) and vegetables are lightly charred, 12 to 16 minutes.

3 Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Servings: 4

Source: Christine H (my Sister-in-law)

***COMMENTS: I'm glad she shared this one...it's so easy and SO SO good. This is one that would be good to fix on a date night. Its easy, has a great presentation and is very yummy. I need to fix this one again soon!

Nutrition (per serving): 480.0 calories; 45% calories from fat; 24.2g total fat; 24.7g carbohydrates; 5.8g fiber; 18.9g net carbs; 40.2g protein.

The white bean mixture would also go well with broiled or grilled fish or shrimp.