Tag Archives: cheese

Pesto Lasagna (Crock Pot)

January 19, 2012 admin Leave a comment

The layer of pesto mixed with spinach and mushrooms adds an incredible layer of flavor and also bulks up the recipe with more nutrition. This is a FANTASTIC lasagna recipe – lots of cheese, lots of flavor and the perfect comfort food.

8 servings
395 calories per serving

4 c spinach, chopped coarsely
3 T water
2 c sliced mushrooms
1/2 c prepared low fat pesto
3/4 c shredded low fat mozzarella cheese
3/4 c shredded provolone cheese
15 oz. fat free ricotta cheese
1 large egg, lightly beaten
3/4 c grated parmesan cheese
25 oz. bottle marinara sauce
8 oz. tomato sauce
Salt and pepper
½ t garlic powder
Pam
9 oz. (12 noodles) no bake lasagna noodles
1/4 c packed basil leaves, chopped

Place spinach in a glass bowl with 3 T water. Cover with plastic wrap and microwave 3 minutes to wilt. Squeeze it dry in a colander then mix with mushrooms and pesto. Mix mozzarella, provolone, ricotta, ¼ c of parmesan and egg. Mix marinara sauce and tomato sauce with salt, pepper and garlic powder. Spray an oval crock pot with Pam. Place 1 c sauce in the bottom then place 3 noodles on top covering the bottom of the pan. Add 1 c of cheese and 1 c of spinach. Then start the layers again – – add sauce, noodles, then cheese and spinach. Finally end with a layer of noodles and spread the rest of the sauce over the top. Sprinkle with ½ c of parmesan and basil. Cover and cook on low 5-6 hours.

Dinner, Sides

Broccoli and Rice

January 18, 2012 admin Leave a comment

This turns out a creamy, delicious side dish that goes great with beef, chicken, pork or fish. The ranch dressing gives it a nice tang and an unexpected flavor.

8 servings
113 calories per serving

1 c Minute brown rice, uncooked
1 c fat free chicken broth
1 ½ c frozen chopped broccoli, thawed and drained (or you can use fresh)
2/3 c shredded part skim mozzarella cheese
1/4 c light ranch dressing
½ c egg beaters
Pam

Preheat oven to 350 degrees. Fix rice according to package instructions but use broth instead of water. Cool rice a bit and add in the rest of the ingredients. Spoon the mix into a casserole dish sprayed with Pam and bake 25 minutes or until browned.

Dinner, Kid Friendly, Mexican, Pork

Zesty Mexican Pork Chops

January 16, 2012 admin Leave a comment

Cheesy, spicy without being hot, cheesy, filling, – oh, and did I say ‘cheesy’? 🙂 I don’t know what is better in this meal, the perfectly spiced pork chops with the cheesy sauce or the cheesy rice ! Why don’t you decide 🙂

4 servings
390 calories per serving

1 lb. boneless pork chops
2 t chili powder
1 1/2 t ground cumin
Salt and pepper to taste
1 t oil
3/4 c white rice, uncooked
1 3/4 c water
1/2 c chunky salsa
3 oz. Velveeta 2 % cheese, cut into cubes
2 T chopped parsley

Sprinkle meat with cumin, chili powder, salt and pepper. Heat oil in a skillet and cook chops 5 minutes or just until browned on both sides. Remove to a plate and cover to keep warm. Add rice to skillet and cook 1 minute then add water and bring to a boil. Cover and simmer 16 minutes or until liquid is absorbed. Stir in half of the salsa and half of the cheese and place the chops on top. Simmer 5 minutes. Melt the rest of the salsa and cheese together with the parsley in the microwave for 30 seconds then pour over meat and serve.

Breakfast, Lunch, Pork, Sandwiches

Ham and Bean Sandwich

January 14, 2012 admin Leave a comment

Heavy, filling and a great sandwich for a cold and blustery day. I think it works just as well as a breakfast sandwich as it does a lunch sandwich !

1 serving
250 calories per serving

¼ c Egg Beaters
2 slices whole wheat toast
4 T white beans, mashed with salt and pepper and 1 t water and heated in the microwave one minute
4 slices very thin, lean baked deli ham
1 slice Kraft Singles cheese (American or cheddar)
Salt and pepper to taste
Pam

Heat skillet and spray with Pam. Scramble egg beaters or make a little circle out of them so they stay on the bread nicely.

Here’s a quick video to show you how to prep the eggs:

When toast is done, spread one piece with beans. Then add ham, cheese, warm eggs and sprinkle with salt and pepper, and top with the final piece of bread.

Lunch, Pork, Sandwiches

Open Faced Ham and Brie

January 8, 2012 admin Leave a comment

I was tempted to leave off the spinach on this one so I could get more brie flavor – I LOVE cheese 😉 But I didn’t and I’m glad I kept it on – it was a nice contrast to the cheesy goodness and embellished it rather than taking away from it. This goes together in 5 minutes and is a nice change from a boring old ham and cheese sandwich.

1 serving
364 calories per serving

2 slices 45 calorie wheat bread
I Can’t Believe It’s Not Butter spray
¼ t garlic powder
Pam
2 oz. brie
4 thin slices deli ham (Oscar Mayer makes a great pre-packaged deli ham)
½ c spinach leaves
1 T fat free balsamic vinaigrette dressing

Spray outside of each slices of bread with butter spray and sprinkle with garlic powder. Place buttered side down in a hot skillet sprayed with Pam. Top with cheese and cook a few moments to get the cheese all melty. Top with ham. Remove from heat and layer on the spinach leaves and sprinkle with dressing. Serve open faced.

Dinner, Italian, Kid Friendly, Pasta

Pasta and Cece Beans

January 5, 2012 admin Leave a comment

Cece Beans is just the Italian name for Chick Peas or what the Spanish call Garbanzo Beans – all the same thing 🙂 They are a great source of fiber, healthy and a great addition to many meals. This dish is somewhere between a soup and a pasta tossed with veggies – I guess it is like a gruel, though that has a negative connotation and there is NOTHING negative about this dish. It’s healthy, filling, has super flavor and is one of the best dishes I’ve made in a while !

6 servings
316 calories per serving

1 T olive oil
1 c chopped onion
2 c sliced leek
1 t rosemary flakes
2 cloves garlic, minced
28 oz. can diced tomatoes, undrained
2 c water
4 c vegetable broth
Salt and pepper to taste
1 t garlic powder
¼ – 1 t red pepper flakes (depending on how spicy you like it)
14 oz. cece beans, undrained
1 c diced zucchini
1/2 c frozen petite green peas
1/2 c frozen baby lima beans
1/2 c frozen green beans
2/3 c uncooked orzo
2 T chopped parsley
1/4 t pepper
2 T pesto (available in the refrigerated section of your market)
2 T grated Parmesan cheese

Heat oil in a Dutch oven and cook onion, leak, rosemary and garlic 10 minutes. Add tomato, water, broth, spices, salt and pepper and ceces and bring to a boil. Cover and reduce heat and simmer ½ hour then add zucchini, peas and beans. Bring to a boil then reduce heat and simmer 10 minutes. Bring back to a boil then stir in pasta and parsley and cook 8 minutes at a low boil. Spoon into bowls and top with 1 t pesto and 1 t parmesan.

Appetizers, Dinner, Sides, Vegetables

Zesty Zucchini and Parm

December 13, 2011 admin Leave a comment

These make a perfect appetizer or even a great side dish – this is a great recipe to use up all those garden zucchini !

2 servings
101 calories per serving

1 t oil
2 zucchini sliced 1/4 inch thick
Salt and pepper to taste
Red pepper flakes to taste
1/4 c grated parmesan cheese
Pam

Preheat broiler. Spray baking sheet with Pam and lay zucchini rounds down in a single layer. Sprinkle with red pepper, salt, pepper and cheese. Broil 5-6 minutes until cheese is browned.

Chicken, Dinner, Kid Friendly, Soups

Tuscan Chicken Soup

December 9, 2011 admin 1 Comment

Warm soup on a cold day; nothing could be better. This soup is a little bit pasta fagioli, a little bit chicken soup, a little bit minestrone and a little bit straccitella – it’s everything soup 🙂

6 servings
390 calories per serving

1 T olive oil
1 T butter
2 garlic cloves, minced
1 c coarsely chopped carrot
1 medium onion, chopped
13.25 oz. can sliced mushrooms, drained
1 1/2 c diced potatoes
2 15 oz. cans cannellini beans, rinsed and drained – take ½ c and mash them; leave the rest whole
4 cups fat free chicken broth
2 cups vegetable broth
1 c water
1 t garlic powder
1 t onion powder
1 t oregano flakes
1 t parsley flakes
3 c cooked chicken breast, shredded or diced
10 oz. spinach
3 T chopped basil
Salt and pepper to taste
½ c grated parmesan cheese

Heat butter and oil in a soup pot – sauté onion 4 minutes. Add garlic, carrot, mushroom and potato and sauté another 7 minutes. Add broth, beans, mashed beans and seasoning and simmer 10 minutes. Add chicken and cook 3 minutes. Add basil and spinach and cook another 3 minutes. Garnish with parmesan cheese.

Drinks, FiberGourmet, Kid Friendly, Pasta, Sides

Baked Mac and Cheese

December 3, 2011 admin Leave a comment

Add a layer of healthy spinach, use low fat cheese and FiberGourmet pasta and quickly you have a healthy alternative and a fan favorite 🙂

4 servings
366 calories per serving

3 T breadcrumbs
1 t oil
½ t paprika
20 oz. frozen spinach, thawed
1 3/4 c skim milk, divided
3 T flour
2 c shredded low fat extra sharp Cheddar cheese
1 c low fat cottage cheese
1/8 t nutmeg
Salt and pepper to taste
8 ounces FiberGourmet penne or elbow pasta
Pam

Preheat oven to 400 degrees. Spray a 2 quart baking dish with Pam. Mix breadcrumbs, oil and paprika. Squeeze out spinach in a colander so it is very dry. Mix ¼ c milk with flour. Heat 1 ½ c milk until steaming and them whisk in the rest of the milk and continue whisking until it is thickened, about 3 minutes. Remove from heat and stir in cheddar until melted. Then stir in cottage cheese, nutmeg, salt and pepper. Cook pasta about 4 minutes (do not cook all the way or it will be too mushy after it bakes). Mix pasta and cheese and place half of it in the baking dish. Then add the spinach and top with the rest of the pasta. Sprinkle with the breadcrumb mix and then bake 30 minutes or until golden.

Dinner, Kid Friendly, Sides, Vegetables

Broccoli AuGratin

November 28, 2011 admin Leave a comment

I like when you can take a healthy vegetable and disguise it enough that you can get a picky kids to eat it 🙂 This one has enough cheese and crumbly topping to make it disappear !

8 servings
120 calories per serving

3 c water
2 c baby carrots, cut in half
4 c broccoli florets (very small pieces)
10 whole wheat Ritz crackers, crushed
3 T grated parmesan cheese
1 T butter, melted
4 oz. light Velveeta, cut into 1/2-inch cubes
2 oz. light cream cheese

Preheat broiler. Boil water and add carrots. Simmer for 8 minutes then add broccoli and simmer another 3 minutes. Drain and place in a bowl.

Microwave Velveeta and cream cheese on high 1 minute then stir and cook another 30 seconds or until completely melted. Pour on top of veggies. Mix crackers and parm and butter and sprinkle on top of the veggies and cheese and place under broiler for 2-3 minutes to brown the crumbs.