Creamy Cremini Mushroom Chicken with Jicama “Hash Browns”

by DanicasDaily on September 14, 2010

Happy Tuesday all! It is days like today where I decide to get a little adventurous in the kitchen that make me appreciate the Mega Veggie Challenge I have going on for September.  Don’t get me wrong, I LOVE vegetables, but, when you are eating close to 5+ cups a day, it can get a little tough to figure out different ways to have them and to not feel like you are going to to into a cucumber or tomato or piece of broccoli.

Today I managed to enjoy all my veggies and actually wanted to go back for more!

Breakfast was  “ham & eggs”  whipped up quickly in the microwave with some zucchini and tomato (2 pts)

Ham & Eggs

Plus a grande iced decaf nonfat latte (2 pts)

Iced Latte

Mid morning Cheese (1 pt)

Cheese stick

I actually made myself get up a little earlier so I could have time to whip up my Chef Salad and take a proper photo.

Chef Salad


* Cherry Tomatoes

* Bell Pepper

* Cucumber


* A few chickpeas that I put on after 😀

* 1 slice Low-Fat Swiss

* 2 oz Smoked Turkey

Topped with Newman’s Light Lime Vinaigrette (7 pts)

Dessert ~ Jello and homemade whipped cream (2 pts)


I was hungry an hour after I ate lunch, but, I held out for 3 hours before crunching on 30 pistachios.  Pistachio’s are one of my favorite nuts to eat because you get to “crack” them open making them seem like more, but, also because they are just plain good (3 pts).


But, I was STILL hungry after 20 minutes so I had part 2 of my snack ~ Celery sticks with a Sun Dried Tomato Basil Laughing Cow Wedge (1 pt).  This is by far my favorite new flavor – it makes me think of pizza.

Celery with Laughing Cow

As I was crunching away, I got to thinking about my Sobe Lifewater.

Sobe Life Water

Notice how they claim that there are ZERO Calories…..

The 0 Calorie Promise

Yet, 6 grams of Carbohydrates per serving. 

1 g of Carbs = 4 calories

4 calories x 6 grams x 2.5 servings = this bottle could potentially hold 60 CALORIES!

Is this really 0 calories?

Sobe Nutritional Information

Erythritol is their natural sweetener and the Black Carrot Juice I would imagine are what is adding the carbs….everything else is a vitamin for the most part.

JUST CURIOUS…DO ANY OF YOU KNOW? Inquiring minds like me wanna know :)

Sobe Ingredients

Thought provoking, huh? LOL….Yup, these are the things that fill my brain up throughout the day 😉

Moving on…..Dinner was easy to make and pretty darn awesome!

Creamy Cremini Mushroom Chicken

Creamy Cremini Mushroom Chicken


4 6 oz boneless, skinless chicken breasts

3 teaspoons extra virgin olive oil (EVOO), divided

Sea Salt & Black Pepper to taste

8 oz cremini mushrooms, quartered

3 green onions, sliced

1 large clove garlic, minced

1/2 cup chicken broth

2 Laughing Cow Light Original Swiss Wedges

1/2 teaspoon Italian Seasoning


1.  Heat 2 teaspoon EVOO in a large skillet over medium heat.  Sprinkle chicken breasts with sea salt and black pepper.  “Fry” in the oil until lightly browned on each side, about 5 minutes each.  Remove to a plate, keep warm.

2.  Add remaining teaspoon EVOO to pan along with the mushrooms, green onions and garlic.  Cook until mushrooms soften, about 3-4 minutes.

4.  Add chicken broth, Laughing Cow and Italian seasoning, cooking until the cheese melts, about 1 minute.

5.  Return chicken to pan, cover and cook over medium heat until chicken is cooked through, about 8-10 minutes longer. Enjoy!

Makes 4 servings, 5 points each


I really wanted to have some “potatoes” with my chicken, but, I wanted to stay true to my 2 cups of vegetables with dinner goal. 

Enter…….Jicama “Hash Browns”!  TJ, I am pretty sure you are going to make these soon 😀

Can I just say that the result was just short of AMAZING!  The Husband even liked them and asked for mine over the potato hash browns I made him 😀

Jicama “Hash Browns”!!

Jicama Hash Browns


1 Tbsp Extra Virgin Olive Oil (EVOO)

1 small sweet onion, red, Walla Walla, or Vidalia, sliced

1 bell pepper, sliced into thin strips

1/2 medium sized jicama, peeled & shredded on the Large side of the grater (about 12 oz)

1/4 cup water

Garlic Salt & Black Pepper to taste


1.  Heat EVOO in a large NONSTICK skillet over medium high heat.  Add bell pepper and onion, cooking until softened, about 6-7 minutes.

2.  Add jicama and water, cooking down until all the water is evaporated and the “hash browns” begin to brown, about 10-12 minutes.

Makes 4 servings. 1/2 cup each, 1 point each


I balanced out my mushroom chicken & hashbrowns with a little green goodness ~ Steamed Broccollini with a little ICBINB Spray (0 pts)


MMMM, I so WISH we had leftovers! 

Creamy Cremini Mushroom Chicken with Jicama Hash Browns

While dinner was cooking, I also whipped up this fun Yogurt Topper ~ Recipe coming soon!

The Perfect Yogurt Topper

The end :)

{ 21 comments… read them below or add one }

Marisa @ Loser for Life September 15, 2010 at 4:22 am

Danica, I’m in love with that chicken!!! I have all the ingredients on hand; I think I will try to make it tonight!!!


Sarah September 15, 2010 at 5:11 am

I wonder about things like that, too, sometimes. My guess is that it’s not really calorie-free. I believe companies are allowed to post “0 calories” if a serving is less than 5 calories.


tj September 15, 2010 at 7:28 am

ok ok…first- I love using Laughing COw wedges as a “cream sauce” No one knows how it’s made! :)

Now….I LOVE THAT JICAMA “HASH BORWN” IDEA!!! I am most certainly going to be making that REAL soon! :) YUM!

Thank you thank you thank you! :)


kirwin September 15, 2010 at 8:00 am

Oh MY! That jicama hash brown recipe looks like a must-try. : ) Conveniently, I have oodles of sweet onions in this week’s CSA box. Now I just have to add *jicama* to the grocery list.


Mary (What's Cookin' with Mary) September 15, 2010 at 8:51 am

What a great idea with the jicama! Would have never thought to make them into hash brown.


Tay September 15, 2010 at 9:27 am

I’m so happy you noticed that about the carbs vs calories on the Sobe water. I’ve wondered that myself! Vitamin water 10 is the same way. As is the new regular Sobes. I THINK they’re claiming that the sweetener Erythritol has carbs that don’t have calories. Which is weird to me. As a nutrition major, i”m led to believe carbs = 4 calories per gram. I’m not quite sure about it all though!


janetha g. September 15, 2010 at 12:58 pm

i LOVE jicama and actually forgot about it! i have only eaten it in sticks and cubes, never as “hash browns”~ looks like a great use of the jicama. that calorie thing does NOT add up.. what gives?


BroccoliHut September 15, 2010 at 2:35 pm

Pizza-inspired LC? I must find this flavor!!


Susan September 15, 2010 at 5:04 pm

Looks wonderful. My new favorite LC is the Chipotle.
Have made the jicama hashbrowns before-quite satisfying; I like them with “fried” eggs and sugar free ketchup.
Have to admit-first time I went to buy jicama I had to ask the grocer as I didn’t even know what it looked like!


Charity Froggenhall September 15, 2010 at 6:42 pm

OMG, your dinner looks AMAZING!!! Must make this next week!

PS, why is “ham & eggs” in quotes? Is there something secret about the ham & eggs?


Martha McKinnon September 18, 2010 at 11:09 am

Dinner looks delicious. Love the looks of your creamy mushroom chicken and broccolini. Any thoughts about why you were hungry just an hour after lunch? I love exploring how I feel immediately after eating various foods and then 2-3-4 hours later. Yesterday I had a delicious veggie quiche and mixed green salad for lunch that left me satisfied for hours and hours. I love when that happens :-)


Christine September 19, 2010 at 6:24 pm

Two recipes tried in one day – made the jicama hash browns today and earlier tried the mock french toast. I would have tried that granola too if my oven wasn’t broken. Those hash browns were absolutely delicious! I could have eaten the whole pan. :-)


DanicasDaily September 20, 2010 at 8:16 am

Hi Christine!

OMG, I LOVE it! So glad you tried not one, but, two of my recipes and they turned out delicious 😀 Thanks for letting me know what you think. I am with you on those Jicama Hash Browns – I could easily eat the entire pan and be happy – who knew eating vegetables could be so good!

Have a great day,



DanicasDaily September 20, 2010 at 8:34 am

Hi Martha,

You know, I am the SAME way always trying to figure out what foods really “stick” with me and what ones do not. I think on this day I was honestly just having a hungry day so it may not have been my lunch. I think on days like that it is one of two things.

1. How I ate the day before or if I went to bed hungry, can make me hungrier the next day.

2. I am the MOST hungry all day in the morning so if my breakfast didn’t satisfy me or if I skipped my mid-morning snack, it can tend to make me hungrier in the day.

I usually try to spare everyone my ramblings on hunger, but, I am always thinking “behind the scenes” 😀

Thanks for asking – have a great day!



DanicasDaily September 20, 2010 at 8:51 am

Hi Charity,

Dinner was AMAZING! I can totally see this going into the weekly rotation.

Oh, no reason for the “ham & eggs”, just more that I made them into a scrambled veggie mess versus the pretty slab of ham and 2 eggs :)



Liz September 20, 2010 at 4:44 pm

I have never had jicama before – what does it taste like?? I have tried parsnip and turnip “fries” instead of potatoes but just haven’t really been impressed so far.


karla September 21, 2010 at 11:21 pm

you are the diet recipe goddess!!


DanicasDaily September 22, 2010 at 8:40 am

HI Liz,

I think that Jicama is alot better than parsnips and turnips. It is crunchy like water chestnuts, but, super juicy and sweet. Before making hashbrowns I had only had it in salads like you would carrots. It looks really funky (like a root), but, one you peel it, it looks like a potato :) Jay says it has no flavor and he didn’t like it raw, but, he liked the “hashbrowns”.

You should try it – you may find you like it. You can do it!



Paije September 27, 2010 at 10:57 pm

Danica thank you SO MUCH for the hashbrown recipe. It stole my heart haha. But really, it was sooo awesome!! I’ve been telling everyone I know about it and am just posting about it now!! xx


s January 5, 2012 at 6:26 pm

i clicked on vegan recipes and found this one . : ( .. will try the jicama fries tho


Allison Santos September 25, 2012 at 9:25 am

Love love love this “marsala” recipe. I did cheat and add 1/4 cup of white wine with the chicken stock just to give it a little extra…oomph, and it was really great. This one is going in our family recipe rotation for sure! Thanks for the clever idea with the cheese wedge. Gonna have to try that again with something else.


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