By Becky Poss
Serves 2 to 4
This is great with cubed chicken breasts or thighs or ground buffalo. Use about 1 pound of either. Brown in a large deep non-stick skillet with a little olive oil. Add one package, 8 ounces, of sliced mushrooms. If using ground meat, put the “square” in the pan and gently chop with spatula into large chunks. Don’t crumble it into sloppy joes size.
Add one can petite diced tomatoes, 3 tablespoons Smokey Paprika, 1 teaspoon Ancho Chili powder, 1 teaspoon each garlic powder, Italian herb seasoning, and 1 envelope of dried onion soup mix. Gently stir to mix and sauté for several minutes. Add ½ cup white wine. (Water is fine, but then you don’t have the rest of the bottle to enjoy with dinner). This can be done ahead. Before serving, add 1 8-ounce container low fat sour cream, and simmer until heated through.
Serve with rice or the pureed cauliflowers.