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Healthy Recipes using Skimmed Provolone Cheese

Skimmed Provolone and Spinach Stuffed Chicken Breast

This dish features chicken breasts stuffed with a savory mixture of skimmed provolone cheese and fresh spinach, baked to perfection for a healthy and delicious meal.

Ingredients
  • 4 boneless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1/2 cup skimmed provolone cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the chopped spinach, shredded provolone cheese, garlic powder, salt, and pepper.
  3. Cut a pocket in each chicken breast and stuff with the spinach and cheese mixture. Secure with toothpicks if needed.
  4. Heat olive oil in a skillet over medium heat and sear each stuffed chicken breast for 3-4 minutes on each side.
  5. Transfer the chicken to a baking dish and bake for 20-25 minutes or until fully cooked.

Zucchini Noodles with Provolone Cheese Sauce

A light and healthy twist on pasta, this dish features zucchini noodles topped with a creamy skimmed provolone cheese sauce.

Ingredients
  • 2 medium zucchinis, spiralized
  • 1 cup skimmed provolone cheese, shredded
  • 1/2 cup low-fat milk
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
Instructions
  1. In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.
  2. Add the low-fat milk and bring to a simmer, then gradually whisk in the shredded provolone cheese until melted and smooth.
  3. In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
  4. Pour the cheese sauce over the zucchini noodles, season with salt and pepper, and serve immediately.

Provolone Cheese and Quinoa Salad

This refreshing salad combines protein-rich quinoa with diced skimmed provolone cheese, fresh vegetables, and a zesty dressing.

Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup skimmed provolone cheese, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, diced provolone cheese, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together balsamic vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine. Serve chilled.

Provolone and Bell Pepper Omelette

Start your day with a protein-packed omelette filled with skimmed provolone cheese and colorful bell peppers for a nutritious breakfast.

Ingredients
  • 3 egg whites
  • 1/2 cup skimmed provolone cheese, shredded
  • 1/2 cup bell peppers, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a bowl, whisk the egg whites with salt and pepper.
  2. Heat olive oil in a non-stick skillet over medium heat and add the diced bell peppers, cooking until soft.
  3. Pour the egg whites over the peppers and cook until the edges begin to set.
  4. Sprinkle the shredded provolone cheese on one half of the omelette, fold it over, and cook until the cheese is melted.

Baked Eggplant with Provolone Cheese

This healthy baked eggplant dish is layered with marinara sauce and topped with skimmed provolone cheese for a delicious Italian-inspired meal.

Ingredients
  • 2 medium eggplants, sliced
  • 2 cups marinara sauce
  • 1 cup skimmed provolone cheese, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Brush eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet.
  3. Spread marinara sauce over the eggplant slices and top with shredded provolone cheese.
  4. Bake for 25-30 minutes until the eggplant is tender and the cheese is bubbly. Garnish with fresh basil before serving.

Provolone Cheese and Avocado Toast

A simple yet satisfying breakfast, this avocado toast is topped with creamy skimmed provolone cheese for added flavor and nutrition.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado, mashed
  • 1/2 cup skimmed provolone cheese, sliced
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Toast the whole grain bread until golden brown.
  2. Spread the mashed avocado evenly over each slice of toast and season with salt and pepper.
  3. Top with slices of skimmed provolone cheese and sprinkle with red pepper flakes before serving.

Stuffed Bell Peppers with Provolone Cheese

These vibrant bell peppers are stuffed with a mixture of brown rice, vegetables, and skimmed provolone cheese, then baked until tender.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked brown rice
  • 1 cup skimmed provolone cheese, shredded
  • 1 cup black beans, rinsed
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine cooked brown rice, black beans, cumin, salt, and pepper.
  3. Stuff each bell pepper half with the rice mixture and top with shredded provolone cheese.
  4. Place the stuffed peppers in a baking dish and bake for 30-35 minutes until the peppers are tender.

Provolone Cheese and Tomato Basil Flatbread

This quick and easy flatbread is topped with fresh tomatoes, basil, and skimmed provolone cheese, making it a perfect light meal or appetizer.

Ingredients
  • 1 whole wheat flatbread
  • 1 cup skimmed provolone cheese, shredded
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Place the flatbread on a baking sheet and drizzle with olive oil.
  3. Top with shredded provolone cheese, halved cherry tomatoes, salt, and pepper.
  4. Bake for 10-12 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Provolone Cheese and Lentil Soup

This hearty lentil soup is enriched with skimmed provolone cheese, providing a creamy texture and delicious flavor while remaining healthy.

Ingredients
  • 1 cup lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 cup skimmed provolone cheese, shredded
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion, carrots, and celery until softened.
  2. Add lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until lentils are tender.
  3. Stir in shredded provolone cheese until melted and creamy. Season with salt and pepper before serving.

Provolone Cheese and Broccoli Frittata

This nutritious frittata combines eggs, broccoli, and skimmed provolone cheese for a protein-packed meal perfect for any time of day.

Ingredients
  • 6 egg whites
  • 1 cup broccoli florets, steamed
  • 1/2 cup skimmed provolone cheese, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk the egg whites with salt and pepper.
  3. Heat olive oil in an oven-safe skillet and add steamed broccoli, cooking for a minute.
  4. Pour the egg whites over the broccoli and sprinkle with shredded provolone cheese. Cook for 2-3 minutes until edges set, then transfer to the oven and bake for 15-20 minutes until fully cooked.