KROGER BREAD CRUMBS RECIPES

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CHICKEN DIVAN, LIGHTENED UP - SKINNYTASTE



Chicken Divan, Lightened Up - Skinnytaste image

This Chicken Divan makeover is the BEST with no canned soups or mayo!  Just layers of tender chicken breast and broccoli in a flavorful creamy cheese sauce topped with golden breadcrumbs.

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

1-1/2 lbs broccoli florets ((3 large heads) chopped)
olive oil spray
24 oz boneless skinless chicken breasts ((from 3))
kosher salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic (crushed)
2 tbsp shallots (minced (onions would work too))
4 tbsp flour
1 cup chicken broth
1 cup fat free milk
2 oz dry sherry (white wine would work)
6 oz reduced-fat Swiss cheese (shredded or chopped fine)
1/4 cup grated Parmesan cheese
1/4 cup seasoned whole wheat breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
  • Preheat oven to 350F.
  • Spray a 9 x 13 inch baking dish with olive oil spray.
  • Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
  • Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
  • Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
  • Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
  • Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
  • Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
  • Arrange the chicken on top and cover with remaining sauce.
  • Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
  • Spritz a little oil on top. Bake 30 minutes, until hot and golden.

Nutrition Facts : ServingSize 1 2/3 cup, Calories 336 kcal, CarbohydrateContent 20 g, ProteinContent 34.5 g, FatContent 12 g, FiberContent 4 g

BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE



Baked Spaghetti Squash and Cheese Recipe - Skinnytaste image

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories     Dinner    Side Dish

Total Time 105 minutes

Prep Time 10 minutes

Cook Time 95 minutes

Yield 7

Number Of Ingredients 11

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

  • Preheat the oven to 375ºF.
  • Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
  • Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
  • Maintain the oven temperature.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  • Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
  • Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, CarbohydrateContent 16 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 7.5 mg, SodiumContent 278.5 mg, FiberContent 2 g, SugarContent 6.5 g

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