Recipe: Recipes: Paprika Chicken and Boeuf Bourguignon

Paprika Chicken

Cooling oil spray
6 lean skinless chicken thighs, halved
2 medium onions, sliced
4 cloves garlic, crushed
1-1/2 tablespoons sweet paprika
8 oz. buttom mushrooms, sliced
14-1/2 oz. can tomatoes
1/4 cup tomato paste
3 tablespoons light sour cream

Coat 8-cup casserole dish with cooking-oil spray, cook chicken, in batches, until browned all over. Cook onion, garlic, paprika and mushrooms in same dish, stirring, until onion is soft. Return chicken to dish with undrained crushed tomatoes and tomato paste; bring to boil.

Bake covered at 350 Degrees F. about 1 hour or until chicken is tender. Just before serving stir in cream.

Beef Bourguignon

1-3/4 lb lean beef chuck steak
cooking-oil spray
1 lb. baby onions
2 cloves garlic, crushed
1 bacon slice, fat removed, chopped
8 oz. button mushrooms
2 tablespoons tomato paste
1 cup dry red wine
1/3 cup port wine
1/4 cup beef stock

Cut beef into 1-inch cubes. Coat 8-cup casserole dish with cooking-oil spray; cook beef, in batches, until browned all over. Cook onions, garlic and bacon in same dish, stirring, until onions are soft.
Return beef and any juices to dish with remaining ingredients; bring to boil.

Bake, covered at 350 Degrees F. 2 hours. Uncover; bake about 30 minutes or until beef is very tender and sauce has thickened slightly.

Healthy Eating Casseroles