Warm Food for Cold Weather

It’s hard to believe that the holidays are behind us, but if you’re like me, as much as I love the holidays, I am always happy to return to my normal life in January. And this includes leaving the cookies and candy behind and returning to healthy eating.

Now that we are well into the cold winter months, I find myself enjoying, even more, preparing a warm pot of soup or a hearty casserole to take the chill off the cold winter nights. And today’s recipe is one of my favorites.

Now I will admit, unlike my brother, I absolutely love broccoli. I will eat it raw or cooked, plain or topped with low fat cheese. It is one of my favorite vegetables. When we were kids (and really to this day) my brother would hate when our Mom made anything that had the dreaded broccoli in it. I, on the other hand, loved those meals. And Chicken Divan was one of my all time favorites. Unfortunately, the traditional Chicken Divan recipe isn’t so figure friendly, which is why, when I discovered this much lighter Eating Well version, I was beyond thrilled! The simple swaps of lower-fat options for the traditional heavy cream and mayonnaise make this a much healthier recipe without taking away any of the flavor. And with the wealth of health benefits that broccoli brings (good source of calcium, iron, zinc, fiber, folate, potassium, etc.) this meal will not only warm you up but it will also fill you up!

So pull out those casserole dishes and start making this yummy dinner!

Stay warm!

Chicken DivanCourtesy Eating Well Magazine

http://www.eatingwell.com/recipes/chicken_divan.html

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

· 1 1/2 pounds boneless, skinless chicken breast

· 1 tablespoon extra-virgin olive oil

· 2 cups diced leek, white and light green parts only (about 1 large; see Tip)

· 1/2 teaspoon salt

· 5 tablespoons all-purpose flour

· 1 14-ounce can reduced-sodium chicken broth

· 1 cup low-fat milk

· 2 tablespoons dry sherry (see Tip)

· 1/2 teaspoon dried thyme

· 1/2 teaspoon freshly ground pepper

· 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped

· 1 cup grated Parmesan cheese, divided

· 1/4 cup low-fat mayonnaise

· 2 teaspoons Dijon mustard

Preparation

1.       Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

2.       Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

3.       Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

4.       Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Nutrition

Per serving : 308 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 76 mg Cholesterol; 20 g Carbohydrates; 35 g Protein; 4 g Fiber; 712 mg Sodium; 401 mg Potassium

Tips & Notes

· Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

· Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

· Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.