Question of the day:
Will he make his desired weight and be saved?
Try this lightened version of Turkey/Chicken Divan for your leftovers.
It's just the perfect recipe after a big Thanksgiving feast. Cook wild rice ahead as a time saver.
- 2 cups cooked wild rice
- 1-1/2 lbs broccoli (2 large heads) cut into 2 inch florets
- 4 cups cooked turkey or chicken, diced
- salt and fresh ground pepper
- 1 TB. butter
- 2 tsp. extra virgin olive oil
- 2 cloves garlic, crushed
- 1 cup sweet onions, diced
- 4 TB. flour
- 1 cup chicken broth-low sodium
- 1 cup 2 % milk ot light half and half
- 2 oz, dry sherry or white wine
- 8 oz. shredded reduced-fat Swiss
- 1 tsp. each parsley flakes and herbes de Provence
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup slivered or sliced almonds, toasted
- 1/3-1/2 cup seasoned breadcrumbs (e.g. Panko or Progresso)
- Rinse broccoli, dry with a paper towel, cut into small florets and set aside.
- Preheat oven to 350 degrees and grease a 9 x 13 inch baking dish with cooking spray.
- Heat a medium skillet on medium heat and add butter and oil until melted. Add garlic and onions to the pan, saute until tender.
- Sprinkle the flour over the onion mixture and whisk until smooth. Add in parsley and herbes de Provence thyme. Stir in broth, milk, sherry, mustard and lemon juice. Bring to a slow boil. Remove immediately from heat and stir in half of the Swiss cheese. Season to taste with salt and pepper.
- Mix broccoli and wild rice together and spread in a baking dish. Pour half of the sauce over the broccoli and wild rice. Arrange the turkey/chicken on top and cover with remaining sauce. Mix the remaining Swiss cheese, grated Parmesan and seasoned breadcrumbs. Sprinkle evenly over the top. Add almonds in the last 5 minutes of cooking time.
- Bake 30-35 minutes uncovered, serve hot.
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