Tag Archives: cheese

Company Casserole

This is just what it’s called…a great company casserole. It is easy to prep, all the prep is done way ahead, and the result is a creamy, tasty vegetable side dish that disappears very quickly !

Company Casserole
Company Casserole

7 servings
178 calories per serving

1 can low fat cream of celery soup
1 c low fat sour cream
1 c shredded low fat cheddar cheese
Salt and pepper to taste
½ t garlic powder
½ c finely chopped onion
9 oz. frozen cut green beans, thawed
6 oz. frozen peas and carrots, thawed
2 c frozen corn, thawed
¼ c crushed low fat Ritz crackers
I Can’t Believe It’s Not Butter spray
Pam

Preheat oven to 350 degrees. Mix soup, sour cream, cheese, garlic powder, salt, pepper and onion then stir in the veggies and place in a 2 quart baking dish sprayed with Pam. Cover and bake 25 minutes. Then uncover, sprinkle crumbs around edges and spritz the crumbs with the ICBINB spray. Bake another 10 minutes or until the edges are lightly browned.

Pepper and Onion Boboli

Bobolis make great pizza crusts – top them with just about anything and you have a hit dinner or lunch in 20 minutes flat ! For this one, I’m using a pepper and onion topping, a favorite for my family.

Pepper and Onion Boboli
Pepper and Onion Boboli

4 servings
387 calories per serving

1 original Boboli crust
½ c pizza sauce
½ t garlic powder
½ t oregano flakes
Optional red pepper flakes (if you like it spicy)
1 c part skim mozzarella cheese, shredded
1 c peppers sliced very thin
1 c onions sliced very thin

Preheat oven to 400 degrees. Spoon sauce onto crust and spread within ½ inch of the edges. Sprinkle with garlic powder and oregano. Add cheese and toppings. Bake 15 minutes or until cheese is melted and bubbly.

Parmesan Rolls

A perfect side – so simple, yet so special. These will disappear as quick as you can make them !

Parmesan Rolls
Parmesan Rolls

16 servings
139 calories per serving (1 piece)

4 oz. low fat cream cheese at room temperature
1/2 c low fat parmesan cheese
2 cans low fat crescent rolls
¼ c chopped parsley

Preheat oven to 350 degrees. Mix cream cheese and ¾ c of parmesan cheese until well mixed. Separate crescent rolls and spread 1 1/2 T cream cheese mix onto the dough and roll as directed on the package Place on baking sheet and sprinkle with the remaining parm. Bake 15 minutes

Veggie Pitas

It’s a salad in a pita ! And a mighty good one at that !

Veggie Pitas
Veggie Pitas

4 servings
260 calories per serving

2 T oil
1 T vinegar
1 t grated lemon zest
1 t oregano flakes
¼ t garlic powder
¼ t onion powder
Salt to taste
1/8 t cayenne pepper
¾ c chopped romaine lettuce
½ c finely chopped tomato
½ c finely chopped English cucumber
¼ c chopped black olives
¼ c crumbled low fat feta cheese
4 6 inch pita pockets, sliced

Mix oil, vinegar, zest, oregano, garlic and cayenne. Add in all the rest of the ingredients and mix well then spoon mix into pita breads.

Asparagus with Cheese Sauce

A quick cheese sauce is all sweet Spring asparagus needs – this one is delicious !

Asparagus with Cheese Sauce
Asparagus with Cheese Sauce

4 servings
110 calories per serving

1 lb. fresh asparagus spears, trimmed
1/3 c water
1/4 c Miracle Whip or light mayonnaise
1/4 c skim milk
1/2 cup shredded cheddar cheese
Salt and pepper to taste

Steam or par boil asparagus for 4-5 minutes. Mix the other ingredients and microwave until melted. Serve sauce over asparagus.

Summer Squash Deluxe

Crisp summer veggies with a twist ! The lemon, pepperoni and feta cheese add a nice Greek flair to this dish. If you have garden fresh zucchini, this tastes even better 🙂

Summer Squash Deluxe
Summer Squash Deluxe

4 servings
69 calories per serving

1 medium zucchini
1 medium yellow squash
1 medium cucumber
½ t salt
2 T sliced basil
1 T oil
1/2 t grated lemon zest
1 t lemon juice
Salt and pepper to taste
1 oz. sliced turkey pepperoni
1/4 c crumbled feta cheese

Peel the zucchini, cucumber and squash and then using a vegetable peeler, peel off thin strips or ribbons and place in a bowl When you get down to the seeds, discard the remainder. Sprinkle with salt and let sit. Whisk together basil, oil, lemon juice and lemon zest and then add to the zucchini. Heat a skillet and crisp up the turkey pepperoni and then garnish the zucchini with the pepperoni and cheese.

Spinach Stuffed Portobellos

What a beautiful aroma as these cook up in the oven – the cheese and spinach make a perfect stuffing for succulent, meaty Portobello mushrooms. Serve as an appetizer or as a dinner side.

Spinach Stuffed Portobellos
Spinach Stuffed Portobellos


4 servings
181 calories per serving

4 large portobello mushroom caps
1 c part skim ricotta cheese
1 c finely chopped fresh spinach
1/2 c grated Parmesan cheese
2 T finely chopped kalamata olives
½ t oregano flakes
1/2 t parsley flakes
Salt and pepper to taste
Pam

Preheat oven to 450 degrees. Spray a baking sheet with Pam and place mushrooms with the gills facing up. Sprinkle with salt and pepper and bake for 20 minutes them take them out and tip each cap to make any juice run out of them. Mix ricotta, spinach, half of the parmesan cheese, olives, herbs, salt and pepper and divide mix among the mushroom caps. Sprinkle the rest of the parmesan on top and then back for another 10 minutes to heat through. Switch to broil and brown the tops just a bit.

Turkey and Cheese Rolls

Think of this as a turkey sandwich without the bread. It is so light, yet super tasty and a great healthy lunch. It packs easily and it’s as easy as putting together a sandwich. You have heard about meatless days – try some carb free days for a boost to your diet.

Turkey and Cheese Rolls
Turkey and Cheese Rolls

1 serving
95 calories per serving

6 slices deli thin turkey slices (Hillshire Farms or Oscar Mayer presliced deli meat is great!) – I like to use the cracked pepper turkey for extra flavor.
1 wedge Light Laughing Cow cheese
2 iceberg lettuce leaves

Spread lettuce leaves with cheese. Place turkey in leaves and roll up – secure with a toothpick or if you are packing them, roll with foil to keep fresh.

Veggies in Cheese Sauce

This one is as versatile as it gets – take any veggies, steam them, and then add the sauce ! The mustard and scallions add a nice dimension to the cheese sauce too 🙂

Veggies in Cheese Sauce
Veggies in Cheese Sauce

6 servings
80 calories per serving

1 lb. broccoli separated into florets
4 thin carrots peeled and cut lengthwise in half
4 oz. Velveeta cut into 1/2-inch cubes
1 T water
1 scallion, finely chopped
1 t dijon mustard

Place carrots and broccoli in a steamer basket and steam 5 minutes. Mix water and velveeta and microwave 1- 2 minutes or until well blended then add scallions and mustard. Drizzle sauce over vegetables.

Spinach Pie

This is basically a crustless quiche. It is great served for brunch, lunch, as an appetizer, or even as a dinner side dish. So good !

Spinach Pie
Spinach Pie

8 servings
150 calories per serving

16 oz. low fat cottage cheese
10 oz. frozen chopped spinach, thawed, and drained well (press in a sieve to get rid of all the water)
1 c shredded low fat mozzarella cheese
4 eggs, lightly beaten
6 oz. roasted red peppers, well drained, and chopped
1/3 c grated parmesan
1 t oregano flakes
½ t garlic powder
½ t onion powder
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Mix spinach and cheeses. Add eggs, peppers and spices. Pour into a 9 inch pie plate or cake pan sprayed with Pam. Bake 40 minutes or until the center is set. I like to use a glass pie plate for this, that way if the center does not set before the top is getting brown (which sometimes happens), you can slip it into the microwave for a few quick minutes to finish it up. This reheats great !

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