My latest cooking find was from the Cooking Light website ~ Chicken Cutlets with Mushrooms and Pearl Onions (http://www.myrecipes.com/recipe/chicken-cutlets-mushrooms-onions). I wasn’t able to locate any frozen pearl onions at the store, so I substituted about 1/3 of a purple onion, cut in slices. This was a very good substitute and I think something I will continue to use when I make this again in the future. I also used regular, not unsalted, chicken broth. This recipe was delicious using chicken, but I think it would be equally good on pork.
Three Sisters’ Stew ~ http://www.onegreenplanet.org/plant-based-recipes/three-sisters-stew-vegan/ ~ is a wonderful option for Meatless Monday, or anytime for that matter! This dish was full of my favorite vegetables and really tasty. I did modify the recipe abit by purchasing pre-cut butternut squash and roasting it in the oven with olive oil, salt and pepper the night before. I believe I roasted it for about 25-30 minutes in a 400 degree oven, then refrigerated it (once cooled) until ready to use the next day. The recipe was a breeze to put together. I added the pre-cooked butternut squash to step 3 and followed the recipe using the ingredients suggested, opting to use pinto beans instead of pink beans and water instead of vegetable stock.
This recipe makes 8 servings at a value of 5 PointsPlus each.