Posts Tagged ‘cheddar cheese’

Kate Langenburg/A&E Groove

Last night I went searching through my cookbooks to find something scrumptious to eat for dinner. I found exactly what I was looking for in a Pampered Chef cookbook. Since I haven’t posted any delicious recipes in a bit, it’s time to introduce you to the chicken and broccoli ring.

Special note: Pampered Chef cookbooks have a ton of their own ingredients and products in them that you would be required to buy if you followed the recipe exactly as it is published. Because I’m (sadly) not rich and can’t afford to buy those things, I changed the recipe to fit my needs. Here’s my rendition:


  • 1 package (8 ounces) refrigerated crescent rolls (I used the reduced fat kind)
  • 1 cup coarsely chopped cooked chicken
  • 3/4 cup coarsely chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese (I used a little bit more)
  • 1/4 cup diced red bell pepper
  • 2 teaspoons mayonnaise (I used cream cheese instead)
  • 1 small clove garlic, pressed (throw this clove into the mix when you’re cooking the vegetables together)
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten
  • 2 tablespoons slivered almonds

This is the picture from the cookbook. Follow this if you have trouble assembling your ring.

Step 1: Preheat oven to 375 degrees. Unroll crescent rolls; separate into eight triangles.

Step 2: Arrange triangles, slightly overlapping, in a circle on a baking sheet sprayed with cooking spray. Make sure the wide ends are 3 inches from the edge of the baking sheet. Roll wide ends of dough toward center to create a 3 inch opening. (If this sounds confusing, just look at the picture and follow that.)

Step 3: Combine chicken, broccoli, garlic, bell pepper, cheese, mayo (or cream cheese), and salt. Mix well.

Step 4: Scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center for form a ring. (Don’t worry, the filling will show a little bit.)

Step 5: Lightly brush dough with egg white and sprinkle the whole ring with almonds. Bake it for 25-30 minutes or until deep golden brown.

When you eat this, you will not be disappointed! It’s like a cheese, chicken, and broccoli explosion.

Read Full Post »

Just look at all that cheese and cauliflower.

Just look at all that cheese and cauliflower.

Kate Langenburg/A&E Groove

Well, since I just finished the last of my cauliflower casserole leftovers, I want to give you the recipe. This dish is excellent as a side for any dinner or lunch. I’ve just been eating it as a snack between meals because it’s so cheesy and delicious.

I even gave a bunch of this casserole away to friends. The compliments never stopped flowing! It was a real hit. Seriously, if you want to make some friends, bake this dish and serve it up!

Once again, I’ve got Hungry Girl to thank for this one.


  • 1 large head of cauliflower, chopped
  • 1 onion, chopped
  • 3 wedges Laughing Cow Light Original Swiss cheese, room temperature
  • 1 cup fat-free cottage cheese
  • 1 cup low-fat or light ricotta cheese
  • 1 cup shredded fat-free (or reduced fat) cheddar cheese
  • 1 cup fat-free liquid egg substitute
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Step 1: Preheat oven to 350 degrees.

Step 2: Place cauliflower and onion in a large microwave safe bowl with 1/2 cup water. Microwave for 6 to 8 minutes. Once the bowl is cool enough to handle, drain the water and set aside.

Step 3: Place cheese wedges in a microwave safe bowl and microwave for 10 to 15 seconds. Mix until smooth.

Step 4: Add cheese and all the other ingredients to the bowl with the cauliflower and onion and stir until well mixed.

Step 5: Spray a medium to large baking dish with nonstick spray. Transfer contents of the bowl to the baking dish. Sprinkle with paprika (optional). Bake in the oven for 1 hour.

Let cool for at least 10 minutes, then serve warm.

If you’re watching your calories, this dish is right for you. 1 generous cup of the sweet creamy casserole is only 117 calories.

Read Full Post »