Tag Archives: cheese

Corn and Broccoli

May 30, 2011 admin Leave a comment

The natural ‘sugariness’ of the corn and the addition of a little bit of sugar make this a very sweet dish. It was just great served next to a mild flavored broiled pork chop. If you prefer less sweet, just leave out the sugar and this will still turn out a great side dish !

6 servings
133 calories per serving

15 oz. can creamed corn
½ c Egg Beaters
2 t sugar
2 T flour
1 t salt
½ c shredded low fat cheddar cheese
10 oz. package frozen broccoli, thawed and drained

Preheat oven to 350 degrees. Combine corn, eggs, sugar, flour and salt and then fold in cheese and broccoli and place in a baking dish and bake 1 hour.

Dinner, Sides, Vegetables

Rice and Veggies – Very Cheesy !

May 24, 2011 admin Leave a comment

Another great dish where your veggies and your starch are all together in one place. This whips up quickly and is a great side to chicken and fish dishes.

6 servings
226 calories per serving

2 c hot cooked rice
¾ c shredded low fat cheddar cheese
½ c egg beaters
¾ t garlic salt

10 oz. package frozen broccoli florets, thawed
4 oz. chopped mushrooms
½ c chopped green bell pepper
½ medium onion, chopped
1 c egg beaters
½ c skim milk
½ t onion salt
½ t pepper
½ t salt
4 oz. shredded low fat cheddar cheese
Pam

Preheat oven to 375 degrees. Combine the first 4 ingredients and press into the bottom of a 2 quart baking dish sprayed with Pam. Steam the broccoli, mushrooms, bell pepper and onion for 5 minutes. Mix egg, milk, onion salt and pepper and stir into the veggies and pour it all over the rice crust. Sprinkle with cheese and bake 25-30 minutes or until a knife inserted comes out clean.

Lunch, Sandwiches

Combo Sandwich with Chokes

May 21, 2011 admin Leave a comment

This sandwich has so much flavor going on ! Artichokes, roasted peppers, ham, turkey – oh my !

1 serving
249 calories per serving

1 Arnold Select Thin rolls (100 calories)
4 thin slices deli ham (Oscar Mayer pre-packaged meats are great)
4 thin slices deli turkey (Oscar Mayer pre-packaged meats are great)
1 slice Kraft fat free cheese
2 T chopped marinated artichokes
2 T chopped marinated Italian peppers
¼ c baby arugula leaves
1 T low fat mayo

Toast bread (if desired) then spread on the mayo. Top with meats and cheese, then the artichokes, peppers and arugula.

Dinner, Italian, Kid Friendly, Pasta

Baked Ravioli

May 17, 2011 admin Leave a comment

This is a rich, delicious dish. The whole ‘ravioli splitting in the boiling water’ hazard is gone and this is something you can put together ahead of time and then bake just before serving. Very easy, very convenient and very good !

8 servings
355 calories per serving

28 oz. jar marinara sauce
25 oz.package frozen cheese ravioli
2 c shredded no fat mozzarella cheese
2 T grated parmesan cheese
1 c sliced mushrooms (fresh or canned)
9 oz. frozen spinach, thawed and squeezed dry in a colander
½ t salt
½ t pepper
½ t garlic powder
½ t onion powder
Pam

Heat oven to 350 degrees and spray a 13×9 pan with Pam. Spread ¾ c sauce in bottom and arrange ½ the ravioli in the dish. Top with the spinach and mushrooms and then sprinkle with salt, pepper, onion powder and garlic powder. Top with half of the remaining sauce and 1 c mozzarella cheese. Add another layer of ravioli, then the rest of the sauce. Finally add the rest of the mozzarella and then sprinkle with parmesan cheese and cover and bake 40 minutes. Remove the foil and bake another 15 minutes until hot and bubbly. Then let sit 15 minute before serving.

Appetizers, Snacks, Vegetables

Vegetable Dip

May 13, 2011 admin Leave a comment

This dip also makes a great baked potato topper. Very cheesy – very tasty – and very, very good for you !

12 servings
29 calories per serving

2 c chopped broccoli
1 clove garlic, minced
1 small onion, chopped
¼ lb. chopped mushrooms
2 t corn oil
1 c low fat cottage cheese
Pinch of pepper
½ t onion powder
½ t garlic powder

Cook broccoli leaving it still crisp (boil or steam). In a small pan on medium high heat cook garlic and onions until well browned – add water as necessary to keep them moist. Add mushrooms in oil for 5 minutes or until the onion is tender. In a food processor, process cottage cheese until smooth then add broccoli and onion mixture along with garlic powder, onion powder and pepper and pulse until well combined. Serve with veggies or crackers for dipping. Refrigerate unused portion.

Fish, Lunch, Sandwiches

Tuna Melt

May 11, 2011 admin Leave a comment

The jalapeno peppers really kick it up here and add some nice heat. If you don’t like spice, use pickles instead !

2 servings
180 calories per serving

6 oz. can tuna in water, drained
1/2 t onion powder
Salt and pepper to taste
12 slices pickled jalapeno
2 light English muffins (100 calories each), split
4 slices Kraft Free Singles cheese

Preheat oven to 350 degrees. Mix tuna with salt, pepper and onion powder and divide onto muffins. Top with peppers and cheese and bake 10 minutes or until cheese is bubbly.

Kid Friendly, Lunch

Crunchy Matza Pizza

May 10, 2011 admin Leave a comment

Using matza as your crust is a great change up from your typical personal pizza. This one is light and crunchy and definitely something I will be making again.

1 serving
158 calories per serving

1 matza
2 T tomato paste mixed with 1 T water
3 T low fat mozzarella cheese, shredded
2 T diced green pepper
2 sliced mushrooms
1 t oregano
Salt and pepper to taste

Preheat oven to 375 degrees. Spread tomato mix on matza. Sprinkle with salt, pepper, oregano. Top with cheese and veggies. Bake 10 minutes or until cheese melts.

Chicken, Dinner

Arugula and Chicken Sausage

May 10, 2011 admin Leave a comment

There are so many good things in this casserole – and all the flavors mesh incredibly well. The mellow swiss cheese is the perfect cheese for this recipe.

6 servings
252 calories per serving

1 cup Egg Beaters
4 large eggs
1 c skim milk
2 T Dijon mustard
Salt and pepper to taste
½ c fresh basil, sliced
4 c wheat bread cut into 1 inch cubes
5 c chopped arugula
¾ c canned artichoke hearts, chopped
1 c cooked chicken sausage, sliced thin
¾ c shredded swiss cheese
Pam

Preheat oven to 375 degrees. Spray a baking dish with Pam. Rinse the arugula and then place in a bowl and cover with plastic wrap. Fold back one edge leaving just a bit of an open slit. Cook 2-3 minutes to wilt the arugula then drain well and squeeze out extra water.

Whisk egg whites, Egg Beaters and milk then add Dijon, salt, pepper and basil and stir well. Mix together bread cubes with the arugula, sausage and artichokes. Pour in the egg mix and toss well. Place in baking dish and cover with foil then bake 45 minutes. Sprinkle with cheese and continue baking 20 minutes UNCOVERED. Cool for 15 minutes.

Dinner, Italian, Pasta

Tortellini with Tomatoes

May 9, 2011 admin Leave a comment

This is a great dinner – you can serve this warm, at room temperature or even cold. The cheesy tortellini are the perfect base for a savory dressing and tons of flavorful tomatoes and rich artichokes and asparagus. The arugula and fresh basil top it off perfectly.

6 servings
400 calories per serving

2 9 oz packs fresh cheese tortellini
1 lb asparagus, sliced into 1 ½ inch long slices
3 T red vinegar
1 T balsamic vinegar
1 T olive oil
Salt to taste
1/4 t pepper
4 c baby arugula
1 1/2 c cherry tomatoes, halved
3/4 c grated parmesan
1/3 c thinly sliced fresh basil
14 oz can artichoke hearts, drained and cut in fours

Cook tortellini according to package instructions. Add asparagus into the pasta water during the last 2 minutes of cooking time then drain all. Mix vinegars, oil, salt and pepper and mix with pasta, arugula, tomatoes, cheese, basil and artichokes.

Lunch, Sandwiches

Open Faced Warm Mozz Sandwiches

May 4, 2011 admin Leave a comment

Cheesy, quick and easy – and very different with some alfalfa sprouts thrown on for good measure !

4 servings
185 calories per serving

4 slices 45 calorie whole wheat bread, toasted
4 oz. cream cheese, room temperature
1 medium tomato, sliced
5 oz. alfalfa sprouts
1 c shredded mozzarella cheese

Preheat oven to 350 degrees. Spread toast with cream cheese and then layer on tomato and sprouts. Top with mozz and bake 8 minutes or until cheese is melted.