After a successful dinner on Wednesday, I was certainly up for another batch of new recipes on Thursday. My family was excited.
We had mushroom cheese chicken, veggie cheese casserole, and oven roasted corn on the cob. It was all absolutely delicious!
The chicken was tender and moist. The cheesy filling was fabulous.
The veggie cheese casserole was quite different than any way I have ever prepared broccoli before. My husband and chicklets loved it, though! This shot was taken before I put it in the oven.
As it baked, it had the best aroma. Mixed with the smell of the chicken baking, my house smelled wonderful. When the casserole came out of the oven it looked amazing. The parmesan cheese had melted and the top was a light golden brown. My chicklets called it broccoli cake.
We had quite a bit of the casserole left over (as you can see), so I would probably cut this recipe in half next time to avoid having to store so much of it.
Unfortunately, I never remembered to take any pictures of the corn (before or after baking). That is a shame, I will say, because it was beautiful. The green of the cilantro against the bright yellow and white looked incredible – and it was so yummy.
MUSHROOM CHEESE CHICKEN
4 boneless skinless chicken breast halves (5 ounces each)
1/2 tsp salt
dash pepper
2 Tbsp all-purpose flour
1/2 c reduced-fat plain yogurt
1/2 c shredded aprt-skim mozzarella cheese
1/2 c canned mushroom stems and pieces
1 Tbsp diced pimientos
1 Tbsp minced fresh parsley
1 Tbsp minced chives
1 Tbsp reduced-fat plain yogurt
1 Tbsp dry bread crumbs
1/8 tsp paprika
Flatten chicken to 1/8-inch thickness; sprinkle with salt and pepper. In a small bowl, combine the flour and yogurt until smooth. Stir in the cheese, mushrooms, pimientos, parsley, and chives. Spread down the center of each piece of chicken. Roll up and tuck in ends; secure with toothpicks. Place seam side down in an 11 X 7-inch baking dish coated with cooking spray.
Brush yogurt over chicken. Combine bread crumbs and paprika; sprinkle over the top. Bake, uncovered, at 350 F for 20 to 25 minutes or until chicken juices run clear. Discard toothpicks before serving.
Here’s the dirt:
4 servings
222 calories
5 g fat (2 g saturated fat)
92 mg cholesterol
544 mg sodium
4 g carbs
trace fiber
39 g protein
**************************************************
VEGGIE CHEESE CASSEROLE
3 c frozen chopped broccoli, thawed and drained
1/2 c reduced-fat biscuit/baking mix
1 c reduced-fat sour cream
1 c reduced-fat cottage cheese
2 eggs
1/4 c butter, melted
1/4 tsp salt
1 large tomato, thinly sliced and halved
1/4 c grated Parmesan cheese
Arrange the broccoli in a greased 8-inch square baking pan; set aside.
In a large bowl, beat the biscuit mix, sour cream, cottage cheese, eggs, butter, and salt; pour over the broccoli. Arrange tomato slices over the top; sprinkle with Parmesan cheese.
Bake, uncovered, at 350 F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Here’s the dirt:
9 servings
158 calories
9 g fat (6 g saturated fat)
72 mg cholesterol
354 mg sodium
10 g carbs
1 g fiber
8 g protein
**************************************************
OVEN-ROASTED CORN ON THE COB
2 Tbsp finey chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp water
4 ears of corn, shucked
Preheat the oven to 450 F. Tear off 4 (12-inch square) sheets of heavy-duty foil.
In a shallow bowl, combine the cilantro, lime juice, olive oil, and water. Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil. Wrap the foil around the corn securely, then place directly on an oven rack. Bake, turning occasionally, until tender (about 25 minutes).
Here’s the dirt:
4 servings
109 calories
4 g fat (1 g saturated fat, 0 g Trans fat)
0 mg cholesterol
14 mg sodium
18 g carbs
3 g fiber
3 g protein
3 mg calcium
-Erica
A Food Addict - by Rooks Fitness 