Tag Archives: cheese

Cheesy Stuffed Potatoes

November 15, 2011 admin Leave a comment

Whether you serve these as a dinner side, a snack or an appetizer, you’ll be in love. Cheese and potatoes are just meant to go together !

16 servings
142 calories per serving (1 serving = ½ potato)

3 1/4 pounds russet potatoes (equaling roughly 8 potatoes)
1 c milk
1/3 c light sour cream
1/4 c low fat buttermilk
1 c shredded fontina or swiss cheese
1/4 c finely chopped chives (or 1 t dried chives)
2 T butter
Salt and pepper to taste
6 T grated parmesan cheese
paprika

Preheat oven to 400 degrees. Clean potatoes and pierce them then bake one hour or until tender. Let cool a bit and then cut in half lengthwise and scoop out most of the flesh leaving a shell and about ¼ inch of potato on it. Preheat your broiler at this point. Mix the scooped out flesh with milk, sour cream, buttermilk, salt and pepper then stir in the fontina, chives and butter and place potatoes on a baking sheet. Sprinkle with parm and paprika. Broil 3-5 minutes or until cheese is all melted.

Dinner, Lunch, Soups

French Onion Soup

November 11, 2011 admin Leave a comment

Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.

6 servings
255 calories per serving

2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste

Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.

Lunch, MUFAs, Sandwiches, Turkey

Turkey, Bacon and Avocado Wrap

November 9, 2011 admin Leave a comment

Wraps make great lunches and you can stuff them with just about anything. This one has some of my favorite things…including BACON ! And spreading the Laughing Cow cheese on the whole wrap ensures that you get cheesy goodness in every bite !

1 serving
344 calories per serving

1 Wrap (80 calorie La Tortilla Factory version)
1 wedge Laughing Cow Light Cheese (original Swiss flavor)
2 slices turkey bacon
3 slices deli turkey
Alfalfa sprouts or some shredded lettuce
1/2 c chopped or sliced tomatoes
3 slices avocado

Cook the bacon according to package instructions. Lay wrap on flat surface. Spread the cheese wedge on it. When placing ingredients down the center of the wrap, do not go quite to the bottom – leave a little room (1 inch) so you will be able to wrap is securely. Place the turkey slices down the center. Lay the bacon slices down the center. Spread sprouts and tomato down the center. And finally lay the 3 avocado slices down the center. Wrap securely.

Some people shy away from them for the simple reason that they do not know how to wrap them so that the stuff stays in place. Take a quick look at my video showing you how to get a nice tight wrap that will not leak.

Chicken, Dinner

Chicken Casserole with Wild Rice

November 8, 2011 admin Leave a comment

This is one of those ‘all in one dishes’ that I love to make. You can make it ahead of time, refrigerate, and then do the baking right at the very end. Very convenient, very easy, very good !

8 servings
371 calories per serving

You can make this casserole ahead and refrigerate until you are ready – just bake longer (about an hour) to make sure it heats all the way through.

2 c water
1/2 c wild rice
2 lb. boneless, skinless chicken, cooked (Perdue Shortcuts work great here !) and cut into bit sized pieces
2 T oil
3 scallions, chopped
1 1/2 lb. sliced mushrooms
1 c chicken broth
1/4 c flour
2 c skim milk
1/2 c grated Parmesan
1/2 c low fat sour cream
1/3 c chopped parsley
1 t salt
1/2 t pepper
2 c frozen French cut green beans
1/2 c sliced almonds

Mix water and rice and bring to a boil then lower to a simmer and cook 35-40 minutes. Drain and reserve. Heat oil in a large Dutch oven or soup pot and cook mushrooms 12 minutes or so to release all the liquid and allow it to dry up. Add broth and scallions and cook 5 minutes. Sprinkle in flour and stir then add milk and simmer 2 minutes. Add cheese, sour cream parsley, salt and pepper and remove from heat.

Preheat oven to 350 degrees. Spray a 9×13 pan with Pam and place the rice in as the bottom layer. Top with chicken and beans then pour over the mushroom sauce and sprinkle with nuts. Cook 30 minutes and let stand a bit to cool before serving.

Dinner, Kid Friendly, Pasta, Sides

Orzo Primavera

November 7, 2011 admin Leave a comment

This is a great recipe. It has my favorite pasta, orzo ! Plus is has lotsa healthy veggies and a simple parmesan sauce. I could eat this every day !!

8 servings
120 calories per serving

14.5 oz. can chicken broth
1/3 c water
1 c orzo
2 1/2 c fresh vegetables, diced very small (cauliflower, broccoli, carrots, celery, green onions, red peppers )
1/3 c grated parmesan cheese
Salt and pepper to taste

Bring broth and water to a boil then stir in orzo and cover and cook 7 minutes. Add in veggies and cook another 5 minutes. Turn off heat and stir in cheese, salt and pepper.

Dinner, Italian, Kid Friendly, Pasta

Cheesy Tortellini

November 4, 2011 admin Leave a comment

Sometimes quick sauces are just as good as long simmered ones. This is one of those sauces. It’s full of fresh herbs and makes a great tortellini topper.

4 servings
307 calories per serving

9 oz. package fresh tortellini
8 oz. beef broth
14 oz. can diced tomatoes (undrained)
3 oz. tomato paste
1/4 c chopped basil
¼ c chopped parsley
1/2 c shaved fresh Asiago or Parmesan cheese
Salt and Pepper to taste

Cook pasta according to directions and then drain. Mix broth, tomatoes, parsley and basil and cook 5 minutes. Add tortellini, salt and pepper and half the cheese. Plate and garnish with the remainder of the cheese.

Dinner, Sides, Vegetables

Veggies and Noodles

October 30, 2011 admin Leave a comment

Cooking the garlic in the dressing gives this dish a great flavor, so full of garlic, but the flavor is not biting, it is mellow and perfect.

4 servings
105 calories per serving

2 large zucchini
2 large carrots, peeled
1 c egg noodles
1/4 cup light Italian dressing
2 cloves garlic, minced
1/4 c shredded part skim mozzarella cheese
Salt and pepper to taste

Peel zucchini and carrots into long ribbons using a vegetable peeler. Cook noodles according to package instructions and add veggie ribbons to the boiling water the last minute. Drain and return to pot.

Saute garlic and dressing 2 minutes and then pour over the noodles and veggies and sauté 2 minutes to heat through. Add salt and pepper. Sprinkle with cheese and serve.

Dinner, FiberGourmet, Italian, Pasta

Pasta with Sun Dried Tomatoes

October 28, 2011 admin Leave a comment

The earthiness of the spinach and the WOW flavor of the sun dried tomatoes really combine to make this a memorable pasta dish. This is a special one, for sure !

4 servings
321 calories per serving

1 c chicken broth
12 dehydrated sun dried tomatoes
8 oz. FiberGourmet penne
2 T pine nuts, toasted
1 T oil
1/4t red pepper flakes
1 clove garlic, minced
4 c baby spinach, chopped
1/2 c grated Parmesan cheese
Salt and pepper to taste

To toast nuts, place in a hot skillet and sauté for a few minutes until toasty brown and aromatic then set them aside. Bring the broth to a boil then add the tomatoes and let soak for 15 minutes to rehydrate them. Keep the broth and remove the tomatoes and chop coarsely. Cook pasta according to package instructions. Heat oil in a skillet and add oil and red pepper and garlic and sauté for 1 minute. Add the spinach, salt and pepper and cook 3 minutes then add the broth and tomatoes and cook 2 minutes. Pour broth mix over pasta and sprinkle with ¼ c cheese. Mix well. Plate and top with pine nuts and sprinkle with the rest of the cheese.

Dinner, Sides, Vegetables

Zucchini Fries

October 16, 2011 admin Leave a comment

Though in a typical aioli the mayo is made from scratch by whipping the eggs, you can make a quick version with low fat mayo, garlic and lemon zest and you’ll be in dipping heaven. The zucchini fries are perfect with the sauce. Try serving next to a chicken or turkey burger for a saintly version of a burger and fries.

8 servings
108 calories per serving

1 lb. zucchini (about 3)
1/4 c grated parmesan cheese
1 pack Shake and Bake
1 egg
1/2 c low fat mayo
1 t lemon zest
2 garlic cloves, minced
Pam

Heat oven to 450 degrees. Spray a baking sheet with Pam. Cut zucchini into ¼ inch ‘french fries’. Mix cheese with Shake and bake and place in a zip loc bag. Whisk egg and toss with zucchini then drain off any excess egg and working in batches place zucchini in zip loc and shake to coat. Spread zucchini on baking sheet and cook 12-13 minutes turning half way through.

Mix mayo, lemon and garlic and serve as a dipping sauce.

Chicken, Dinner, Kid Friendly, Mexican

Soft Chicken Tacos

October 15, 2011 admin Leave a comment

Super good – this stacks up to any taco you find out there and the kids love to make these. These tacos really hit the spot.

10 servings
249 calories per serving

1 1/2 lb. boneless skinless chicken, cut into bite sized cubes
1t red vinegar
Juice of one half a lime
1/2 t salt
1/2 t pepper
2 cloves garlic, minced
1 t oregano flakes
10 6 inch flour tortillas
1 tomato, diced
1/4 c shredded lettuce
1/4 c shredded Monterey Jack cheese
1/4 c salsa
Pam
1 avocado, sliced

Spray a skillet with Pam and cook chicken 6-7 minutes or until done. Mix in vinegar, juice, salt, pepper, garlic and oregano and simmer 5 minutes. Heat tortillas half a minute in microwave. Put chicken mix in tacos and top with cheese, tomato, lettuce and salsa. Top with 2 slices of avocado per taco.