Healthy: Provolone Chicken, Mashed Cauliflower with Cheese and Dill, Mixed Mushroom Rice
This Provolone Chicken, Mashed Cauliflower with Cheese and Dill, Mixed Mushroom Rice healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Provolone Chicken, Mashed Cauliflower with Cheese and Dill, Mixed Mushroom Rice on food healthy recipe blog.
Tomorrow we are having Provolone Chicken for dinner. Of course I am the only one who will have the provolone but I’m sure it will still be good. On the side I’m going Mashed Cauliflower with Cheese and Dill. I hear all the time how mashed cauliflower it a great sub for mashed potatoes so I’m finally going to give it a whirl. I am very skeptical though. Our last side will be Mixed Mushroom Rice.
4 – 4oz chicken breasts
1/2 c flavored bread crumbs
1 tsp Italian herbs
1 tsp butter
2 slices Provolone cheese, cut in half
Preheat oven to 425. Flatten chicken and place in a greased (Pam) 13×9 inch pan. Place bread crumbs in a flat dish and press both sides of the chicken into the crumbs. Place coated chicken into pan and sprinkle with Italian herbs. Top each with 1/2 slice of cheese. Dot with butter and bake for 20 minutes or until done.4 servings @5.25 Points It is great with a tossed salad or steamed broccoli.
Mashed Cauliflower with Cheese and Dill
1 large head cauliflower (4-5 cups cauliflower flowerets
salt, for water to cook cauliflower
1 T butter or margarine (South Beach recommends trans-fat free margarine, but I’d probably use butter for this small amount)
3 T finely chopped fresh dill
1 tsp. fresh squeezed lemon juice
2 T half and half or milk (use milk for South Beach Diet, especially if you use butter)
1/2 C grated cheese (I used low-fat Mexican four cheese blend)
1/4 C crumbled Feta cheese (I used my favorite feta cheese)
(You could use 3/4 cup of any types of cheese that you like instead, but I liked the touch of Feta in this.)
salt and fresh ground black pepper to taste
Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes. (Don’t rush the draining step or the dish will probably be too waterey.) When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh dill. Mash with potato masher, until ingredients are well mixed. Add half and half or milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.
Mixed Mushroom Rice
Recipe courtesy Paula Deen, 2007
3 cups chopped mixed mushrooms (white, portobello, shiitake, etc.)
1 medium onion, diced
1/2 stick butter
5 cups cooked white rice
Soy sauce, to taste
Freshly ground black pepper
1/2 cup sliced green onions
Saute the mushrooms and onion in butter in a skillet until soft. Stir in rice, soy sauce, salt and pepper, and green onions. Cook until warmed through.
Happy read Provolone Chicken, Mashed Cauliflower with Cheese and Dill, Mixed Mushroom Rice recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!