Homemade quiche can be a problem for cooks who don’t like to play with pastry dough, as well as diners who want to steer clear of gluten. Enter quinoa, a protein-packed, grain-like seed that’s been nourishing people for more than 3,000 years.
Try this pan-roasted steak with mushroom pesto sauce for a meal that won’t break your calorie bank. Thick-sliced portobello mushrooms make the base for this sauce. Pesto sauce made with fresh basil, parsley, olive oil and Parmesan cheese originated in Genoa, Italy. Adding mushrooms to a prepared pesto sauce gives it an earthy flavor.
This Enchilada Ring is not only big on flavor, but low in fat and calories, too. The outside base is made with reduced-fat crescent rolls that are folded over of filling of chili-spiced chicken, olives and canned greened chilies. Don’t worry about the lengthy ingredient list; most are pantry staples. And for the cooked shredded chicken? Use rotisserie chicken.
In the past decade, the Walla Walla Valley has developed into a winemaking and wine-touring destination, thanks to the large number of wineries starting up in the region and the high quality of winemaking that taking place since Leonetti Cellar began in 1977.