Easy Cheesy Sole Florentine Recipes

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SOLE FLORENTINE



Sole Florentine image

This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.

Provided by Graymare47 252632

Categories     < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sole fillets or 1 lb flounder fillets
1/2 cup all-purpose flour
2 lemons, juice of, divided
2 eggs, beaten
2 teaspoons water
1/4 lb butter
10 ounces fresh spinach, washed and well drained

Steps:

  • Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
  • Put flour on a paper plate.
  • In a separate low dish, mix the water with the beaten eggs.
  • Dust the filets with flour, then dip both sides in the beaten egg.
  • Fry gently on each side until fish laked easily.
  • Remove fish to a heated plate.
  • Add the rest of the butter and lemon juice to the frying pan.
  • Add the spinach, turning gently until just "wilted".
  • Serve spinach under each serving of fish.

EASY CHEESY SOLE FLORENTINE



Easy Cheesy Sole Florentine image

I made this for my Mum last night, and it was awesome. My husband who is not a big fish fan really enjoyed it as well. I used a packaged rice pilaf but you could probably use long grain and wild rice, or other flavours that you like with a chicken or vegetable flavour base. You can use any type of white fish fillets, I made it as shown below.

Provided by Cathie H.

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup long grain rice, prepared
2 cups old cheddar cheese, grated
1 lb mushroom, sliced
2 cups Baby Spinach
1 large vidalia onion, diced
8 sole fillets
pepper

Steps:

  • Preheat oven to 375°F.
  • Grease a 9x13-inch glass baking pan.
  • Prepare rice (pilaf, broccoli cheese, long grain and wild or other flavour) according to package directions (butter need not be added) and spread into bottom of baking dish.
  • Distribute 1 cup of grated cheese over the rice.
  • Saute sliced mushrooms about 10 minutes or until just cooked and put in single layer over grated cheese in casserole.
  • Arrange raw spinach leaves over layer of mushrooms.
  • Saute diced onion in a bit of oil until it begins to soften and sprinkle evenly over spinach.
  • Arrange fish over the onion layer and sprinkle with pepper.
  • Top with remainder of cheese and bake for 40 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 517.1, Fat 17.7, SaturatedFat 10, Cholesterol 150.5, Sodium 463.3, Carbohydrate 30.6, Fiber 1.7, Sugar 2.6, Protein 57

CHEESY CHICKEN FLORENTINE



Cheesy Chicken Florentine image

Try your hand at making Cheesy Chicken Florentine using this recipe from My Food and Family. This Healthy Living recipe is easy to make and delicious.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 7

3 cups penne pasta, uncooked
1-1/2 lb. boneless skinless chicken breast, cut into bite-size pieces
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (6 oz.) fresh baby spinach leaves
1 pouch (4 oz.) VELVEETA Cheese Sauce Queso Blanco
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray 8 to 10 min. or until done. Stir in pasta sauce; cook and stir 2 to 3 min. or until heated through.
  • Drain pasta; return to saucepan. Add spinach, VELVEETA and Parmesan; mix lightly.
  • Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with chicken mixture and mozzarella. Bake 10 to 15 min. or until heated through.

Nutrition Facts : Calories 480, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g

CHEESY FLOUNDER FLORENTINE



Cheesy Flounder Florentine image

Healthy and delicious take on a favorite. We call this 'Milk Fish' in honor of a totally different recipe of a friend from the Philippines.

Provided by rockie

Categories     Fish Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 ½ cups milk
4 (5 ounce) flounder fillets
8 ounces spinach fettuccine
¼ cup butter, divided
¼ cup all-purpose flour
1 ½ cups chicken stock
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅓ cup grated Parmesan cheese, divided
⅓ cup shredded Gruyere cheese, divided
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter.
  • Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese.
  • Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top.
  • Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 44.4 g, Cholesterol 119.9 mg, Fat 21.7 g, Fiber 4 g, Protein 44.3 g, SaturatedFat 11.8 g, Sodium 819.3 mg, Sugar 5.9 g

FLOUNDER FLORENTINE



Flounder Florentine image

I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

FLORENTINE COOKIES



Florentine Cookies image

Super easy Florentine cookies sandwiched with melted chocolate.

Provided by Dawnsigkap

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 9

⅔ cup butter
2 cups quick-cooking oats
1 cup white sugar
⅔ cup all-purpose flour
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
  • Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
  • Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
  • Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
  • Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g

EASY CHEESY CHICKEN AND RICE



Easy Cheesy Chicken and Rice image

Delicious for the whole family!

Provided by KVines3

Categories     Chicken Breasts

Time 1h40m

Yield 4

Number Of Ingredients 9

cooking spray
2 cups rice
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon ground black pepper
½ teaspoon salt
4 skinless, boneless chicken breast halves, or more to taste
2 (10.5 ounce) cans cream of chicken soup
3 cups water, or more as needed
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
  • Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g

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