So I came across your Broccoli Chicken Divan recipe here and decided to make it for dinner because I just happened to have most of the ingredients. OMG - SO GOOD. I ate too much of it, but boy was it every tasty! I didn't have quite enough broccoli so I supplemented with cauliflower (it worked fine). The only difference was I didn't precook the vegetables in the microwave because I thought maybe they'd be overcooked as they would be roasting in the sauce for 40 minutes, so I just threw them in and they came out perfect for me - al dente but not mushy. Anyway, thanks for sharing that - it was delicious and will definitely be in the rotation for Low Carb days - (I froze some to grab for work lunches on low carb days).
I've added a recipe below that I made recently for a low carb day - it was super tasty and very filling.
Crock Pot Buffalo Chicken Lettuce Wraps All the flavors you love from buffalo wings without all the added fat.
Making shredded buffalo chicken in the slow cooker is super easy, anyone can do this and you can use the chicken for everything from wraps and salads, to pizza toppings, sandwiches and more! A great low-carb, gf way I like to eat this is in a lettuce wrap topped with shredded carrots, celery and blue cheese dressing. I used my skinny blue cheese dressing (not included in n.i.) or if you're not a fan of blue cheese, you can use my skinny ranch.
If you're a buffalo chicken fan, you may also like Skinny Buffalo Chicken Dip or Skinny Baked Buffalo Wings.
Crock Pot Buffalo Chicken Lettuce Wraps
For the chicken:
24 oz boneless skinless chicken breast 1 celery stalk 1/2 onion, diced 1 clove garlic 16 oz fat free low sodium chicken broth 1/2 cup hot cayenne pepper sauce (I used Frank's)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg 1 1/2 cups shredded carrots 2 large celery stalks, cut into 2 inch matchsticks ranch or blue cheese dressing
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
This recipe was sooo good last week that I'm making it again this week!
Broccoli Chicken Divan
This recipe will remind you of the Chicken Divan your mom or grandmother used to make.
Minutes to Prepare: 20 Minutes to Cook: 40 Number of Servings: 6
Chicken Breast (cooked), no skin, roasted, 24 ounces Campbell's Healthy Request Cream of Chicken Soup, 2.25 cup (1 can) Milk Reduced Fat Milk 2% Great Value ( 1 cup serving), .30 serving Breakstone Reduced Fat Sour Cream, 8 tbsp Broccoli, Fresh Steamed, 4 cups Garlic powder, 1 tsp Onion powder, 1 tsp Thyme, fresh, 2 tsp Kraft Finely Shredded Sharp Cheddar Cheese, 1 cup Parmesan Cheese, grated, .50 cup Lemon juice, .50 tbsp Dry Mustard, 1 tsp
Notes: Mayonnaise is preferable and was called for, but I did not have mayonnaise, so I substituted the sour cream. I think the mayo would add more “zing”.
The recipe originally called for buttered bread crumbs on the top, but I substituted the grated Parmesan cheese to make it Low Carbohydrate.
Directions Preheat oven to 350 degrees F (175 degrees C).
Cut up chicken breasts into bite size pieces. Saute chicken in non-stick skillet until lightly browned. Remove from heat and put in large bowl.
Trim broccoli into bite size florets, and put in microwave on high power for 5 minutes on high power. Add cooked broccoli to chicken in bowl and toss to combine.
In a medium bowl stir to combine the soup, milk, sour cream, lemon juice, dry mustard, cheddar cheese, and herbs.
Mix together and pour mixture over chicken and broccoli in larger bowl. Toss to combine, and pour mixture into greased 9 x 11 baking dish. Sprinkle Parmesan cheese evenly over top, and bake in the preheated oven for 40-45 minutes. Let cool for 5 minutes before serving.
I hope you enjoy this! It's an easy dinner recipe, and now a keeper in our house.
Apple Strudel Ingredients 5 large golden delicious apples 1 cup unsweetened raisins 1 cup chopped roasted walnuts 3 tbsp. honey 1 tsp pure vanilla extract 1 teaspoon cinnamon 1/4 tsp ground nutmeg 12 layers phyllo dough 4 tbsp olive oil Directions Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, vanilla honey nutmeg and cinnamon. Spoon filling down the left long side of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Spray log with olive oil . Bake for 30-40 minutes or until golden. Not sure on the calories to this one...just enjoy a piece and its all good!
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