Josh and I ran to check out the progress on the new house and I then did some Christmas shopping. I got Josh's mom a pretty cute gift (sorry I can't give details because she often drops by to read the blog- Hi Cookie!!). While shopping, I got a yummy Starbucks Skim Misto with pumpkin spice syrup. I also ran to Kohl's and got Josh some new pants but had no luck for me :( I really need new work pants! I am going to try gap tomorrow.
For din din tonight, I made a brussels, chicken and rice bake using a cooking light recipe. This recipe calls for prosciutto, but I decided to used baked chicken instead.
Ingredients
1 (10-ounce) package frozen Brussels sprouts
1 tablespoon stick margarine
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper (instead of salt and pepper I used Cavender's)
Cooking spray
1 cup cooked long-grain rice (I used the Kashi Rice Pilaf)
1 ounce thinly sliced prosciutto or ham, cut into thin strips (I used 1 cooked chicken breast)
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese
1 tablespoon stick margarine
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon white pepper (instead of salt and pepper I used Cavender's)
Cooking spray
1 cup cooked long-grain rice (I used the Kashi Rice Pilaf)
1 ounce thinly sliced prosciutto or ham, cut into thin strips (I used 1 cooked chicken breast)
1/4 cup fresh breadcrumbs
2 tablespoons grated fresh Parmesan cheese
Directions
Preheat oven to 375.
Cook up chicken breast and cut into bite sized pieces. Cook up brussels (I microwaved!!). Cook up rice according to package directions.
Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper (or Cavenders). Set aside.
Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto(or chicken); pour sauce over top. Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375° for 20 minutes or until lightly browned.
This bake was soooooo good! Totally creamy. I haven't had savory oats yet, but I image it tastes somewhat similar. Have a nice Saturday night!