Tag Archives: cheese

Creamy Chicken and Broccoli Casserole

Just the word “casserole” reminds me of Sundays at my Grandma’s or weird microwavable leftovers that would be eaten f0r days. But in Central Illinois where I grew up, casseroles were pretty commonplace with the more mayonnaise the better. They were pretty much invented as a catch-all of whatever was left in the fridge, with leftover meat and possibly questionable vegetables hidden in mayo, cheese and/or some kind of creamy soup. Plus, they were cheap and quick. For a working mom pinching pennies, casseroles were life savers. This Creamy Chicken and Broccoli Casserole takes me back to being young in Illinois when my mom was still around and eating dinner meant the TV was off.

Onion and mushrooms are cooked until soft, thickened with flour and milk and mixed with broccoli florets and precooked chicken. A combination of fat-free plain yogurt and mayonnaise (I used low-fat) are added off the heat which really thickens up the casserole while keeping it low in calories. Finally, a topping of cheddar (again, I used low-fat) and parmesan cheeses are added and the dish is broiled until melted and golden. You are left with a one-pot dish that doesn’t require any baking. This is such a quick and easy casserole to make and really could be used with any meat or vegetable – just the way a casserole should be. So turn the TV off and enjoy an old classic.

Preheat broiler. Prepare broccoli in microwave according to package directions. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally.

Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly.

Stir in broccoli and chicken; cook 1 minute.

Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt.

Top evenly with cheeses; broil 2 minutes.

Additions: None

Omissions: None

Substitutions:

Low-fat mayonnaise
Reduced-fat cheddar cheese

Overall Rating: Like It

Source: Cooking Light magazine

Marinated Peppers and Mozzarella

Sorry if I’ve been a little obsessed with appetizers lately. They are just so easy to make and most of the time they are much easier to keep portion controlled than a bigger meal. But when I first used mini bell peppers for this appetizer a while ago, I’ve kind of been looking for another recipe for them. And when I saw them on sale at my grocery store this weekend, I grabbed them without a second thought. I’m not really sure how I came across this recipe for Marinated Peppers and Mozzarella (on page 6 of the booklet) but I’m sure glad I did.

Mini bell peppers are broiled until blackened and soft and then mixed with olive oil, garlic, lemon rind and red pepper flakes. After marinating in the refrigerator overnight, lemon juice and fresh basil are added, livening up these low-carb peppers which are RIDICULOUS. The peppers are perfectly soft, sweet, and mellow, the mozzarella is creamy and rich, the red pepper flakes are mildly spicy, the lemon is bright and the basil is perfectly aromatic. I used half the amount of olive oil indicated in the recipe and still think I could have used less so use your judgment. These are fantastic just the way they are but would also be great served on some baguette slices or even with the peppers cut up in some pasta. Mini bell peppers, I’m officially in love with you.

Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool.

Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally.

Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: cookinglight.com

Cheddar-Beer Fondue

Yesterday, the recipe I brought you had beer. Today, this recipe has beer. Honestly, it was a coincidence. I do love beer but I’m not at the point where I have to have it in my food. At least not yet. There is a restaurant near me called Redstone American Grill who has the best jerk chicken fondue I have ever had. When I came across this recipe for Cheddar-Beer Fondue, I really wanted to see how easy (or hard) it was to make fondue at home. Especially when you don’t own a fondue pot.

Light beer, Dijon mustard, garlic, and hot sauce are whisked together in a saucepan before cheddar cheese is added and melted until ooey and gooey. A little cornstarch tossed with the cheese before it goes in helps to thicken this fondue up a little and the Dijon mustard and hot sauce add perfect complementary flavors. I used reduced-fat cheddar cheese and, I have to admit, I thought this was going to be a disaster. The cheese, which first seized and stuck in clumps to my whisk, eventually softened up and melted smoothly. Obviously regular cheddar cheese will react, and probably taste, better but I was pleasantly surprised by this fondue. I served mine with apple slices, baby carrots and coins of smoked turkey sausage but broccoli florets, grape tomatoes, bread cubes, brussels sprouts, grapes, clementine wedges, baby potatoes and even chocolate would be other great dippers. Additionally, any other of your favorite melting cheeses like mozzarella, smoked Gouda, Fontina, or Gruyere could be used instead of cheddar. This may be a little messier than you want for a party but just keep napkins nearby because who doesn’t love cheese?

Want some other appetizer ideas for the big game? Try Buffalo Chicken Cheese Bites, Chipotle-Garlic Edamame, Layered Bean Dip, Lemon-Horseradish Dip, Roasted Red Pepper Dip, Sausage-and-Feta Cheese-Stuffed Peppers, and Tortellini Caprese Bites.