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Healthy Recipes using Unsalted Provolone Cheese

Provolone and Spinach Stuffed Chicken Breast

Juicy chicken breasts are filled with a savory mixture of unsalted provolone cheese and fresh spinach, creating a delicious and healthy main dish.

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1 cup unsalted provolone cheese, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the chopped spinach and shredded provolone cheese together.
  3. Cut a pocket into each chicken breast and stuff with the spinach and cheese mixture. Season with salt and pepper.
  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 until cooked through.

Zucchini Noodles with Provolone Cheese Sauce

A light and creamy sauce made with unsalted provolone cheese coats spiralized zucchini noodles for a healthy pasta alternative.

Ingredients
  • 4 medium zucchinis, spiralized
  • 1 cup unsalted provolone cheese, shredded
  • 1 cup unsweetened almond milk
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. In a saucepan, heat almond milk and garlic over medium heat until simmering.
  2. Gradually whisk in the shredded provolone cheese until melted and smooth.
  3. Toss the spiralized zucchini noodles in the cheese sauce until well coated.
  4. Season with salt and pepper, and serve immediately.

Provolone and Roasted Vegetable Quinoa Bowl

A nutritious quinoa bowl topped with roasted vegetables and melted unsalted provolone cheese for a filling and healthy meal.

Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1 cup mixed bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup unsalted provolone cheese, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Cook quinoa in water according to package instructions.
  3. Toss diced vegetables with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes.
  4. Combine cooked quinoa and roasted vegetables in a bowl, top with shredded provolone cheese, and serve.

Provolone and Avocado Toast

A healthy twist on classic avocado toast, topped with melted unsalted provolone cheese for added flavor and protein.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1/2 cup unsalted provolone cheese, shredded
  • Salt, pepper, and red pepper flakes to taste
Instructions
  1. Toast the whole grain bread until golden brown.
  2. Mash the avocado in a bowl and season with salt, pepper, and red pepper flakes.
  3. Spread the mashed avocado on the toasted bread and top with shredded provolone cheese.
  4. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Provolone-Stuffed Bell Peppers

Colorful bell peppers are filled with a mixture of quinoa, vegetables, and unsalted provolone cheese, then baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1 cup unsalted provolone cheese, shredded
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine cooked quinoa, diced tomatoes, Italian seasoning, salt, and pepper.
  3. Stuff each bell pepper half with the quinoa mixture and top with shredded provolone cheese.
  4. Place in a baking dish and bake for 25-30 minutes until the peppers are tender.

Provolone and Mushroom Risotto

Creamy risotto made with arborio rice, sautéed mushrooms, and unsalted provolone cheese for a rich and comforting dish.

Ingredients
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1/2 cup unsalted provolone cheese, shredded
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
Instructions
  1. In a saucepan, heat vegetable broth and keep warm.
  2. In a separate pan, heat olive oil and sauté onions and garlic until translucent.
  3. Add mushrooms and cook until softened, then stir in arborio rice.
  4. Gradually add warm broth, one ladle at a time, stirring continuously until absorbed.
  5. Once rice is creamy and al dente, stir in shredded provolone cheese and serve.

Provolone and Tomato Salad

A refreshing salad featuring ripe tomatoes, fresh basil, and unsalted provolone cheese, drizzled with balsamic glaze.

Ingredients
  • 2 large tomatoes, sliced
  • 1 cup unsalted provolone cheese, sliced
  • 1/4 cup fresh basil leaves
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste
Instructions
  1. On a serving platter, alternate slices of tomato and provolone cheese.
  2. Sprinkle fresh basil leaves over the top.
  3. Drizzle with balsamic glaze and season with salt and pepper before serving.

Provolone and Broccoli Frittata

A protein-packed frittata loaded with broccoli and unsalted provolone cheese, perfect for a healthy breakfast or brunch.

Ingredients
  • 6 eggs
  • 1 cup broccoli florets
  • 1/2 cup unsalted provolone cheese, shredded
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil and sauté broccoli until tender.
  3. In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the broccoli.
  4. Sprinkle shredded provolone cheese on top and cook on the stovetop until the edges set.
  5. Transfer the skillet to the oven and bake for 15-20 minutes until fully set.

Provolone and Lentil Soup

A hearty and nutritious soup made with lentils, vegetables, and topped with melted unsalted provolone cheese for added richness.

Ingredients
  • 1 cup lentils, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup unsalted provolone cheese, shredded
  • 4 cups vegetable broth
  • 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.
  3. Reduce heat and simmer until lentils are tender, about 20-25 minutes.
  4. Season with salt and pepper, and serve hot, topped with shredded provolone cheese.