Tag Archives: cheese

Lunch, MUFAs, Salads, Tex Mex, Vegetables

Southwest Spinach Salad

July 19, 2010 admin Leave a comment

What a symphony of flavors ! Your mouth doesn’t know what to be the happiest about – is it the pine nut accent? Or the spicy pepperjack cheese? Or the creamy avocados? Or the smoky chipotle dressing? This is one of THE BEST salads I’ve ever made.

4 servings
300 calories per serving

8 c fresh baby spinach
1/2 c corn with sweet peppers
1/3 c halved black pitted olives
2 T chopped fresh cilantro
2 oz. diced pepper jack cheese
2 plum tomatoes, cut into 8 wedges each
2 hard boiled eggs, quartered
1 ripe avocado cut into 16 slices
3 T lime juice
2 T oil
1 t chopped chipotle pepper in adobo sauce
1/8 t salt
1 garlic clove, minced
2 T toasted pine nuts
A few extra squirts of lime juice if you like your salad nice and ‘wet’

Combine spinach, corn, olives, cilantro and cheese. Place 2 c worth on each plate. Arrange tomato, egg and avocado slices atop the spinach. Combine lime juice, oil, chopped chipotle, salt and garlic. Whisk well and pour over salads. Sprinkle with pine nuts.

Kid Friendly, Lunch, Pork, Sandwiches

Grilled Ham on Rye

July 13, 2010 admin Leave a comment

A simple sandwich that tastes anything but ordinary. Want to lower the calories? Use Kraft fat free American singles for a fraction of the calories and great results.

1 serving
340 calories per serving

2 slices rye bread
1 T Miracle Whip
1 slice cheese (70 calories allotted for this)
6 slices deli shaved smoked ham

Spread both slices of bread with 1 t Miracle Whip and add the ham and cheese. Spread the outside of the sandwich with the rest of the Miracle Whip and cook in a skillet 3 minutes each side or until golden brown and cheese is melted.

Appetizers, Italian, Lunch

Mushroom Boboli

July 12, 2010 admin Leave a comment

There is just something about goat cheese pizzas that are so good – I think goat cheese is just meant to be eaten warm 🙂 You can increase the serving size and make this a lunch instead of an appetizer !

6 servings
135 calories per serving

10 inch boboli (whole wheat)
2 c sliced mushrooms (a mix of several varieties makes a nice presentation)
1 T oil
1 /4 t salt
¼ t pepper
2 T balsamic vinegar
½ c crumbled low fat goat cheese
1 T fresh herbs

Cook mushrooms in oil until tender then sprinkle with salt and pepper and drizzle with vinegar. Cook until vinegar is all evaporated.

Preheat broiler and cook pizza crust 3 minutes then remove and spread with mushrooms and sprinkle with cheese and continue cooking another 6 minutes or until all heated through. Sprinkle with herbs and serve.

Chicken, Lunch, Sandwiches, Tex Mex

Southwest Chicken Panini

July 11, 2010 admin Leave a comment

Spicy hot and spicy good. You can tone this one down by using chili powder instead of chipotles, but it you like it hot, roll with it 🙂

4 servings
360 calories per serving

2 c finely chopped cooked chicken breasts (Perdue Shortcuts work great here)
1 ½ t diced chipotle peppers in adobo sauce (available in the Mexican section of your grocery store)
2 T Miracle Whip lite
2 T light ranch dressing
8 slices Italian bread
8 slices tomato
4 fat free cheese slices
ICBINB Spray

Heat Panini grill. Mix chicken, chipotles and dressings and fill bread slices, then add tomatoes and cheese and spray outside of bread with I Can’t Believe it’s Not Butter spray (about 5 squirts per slice of bread) and grill about 2 minutes per side or 4 minutes total in a Panini press.

Dinner, Italian, Kid Friendly, Pasta

Ravioli with Mushroom Sauce

July 10, 2010 admin 1 Comment

This dish has a great cream sauce that goes perfectly with the ravioli. I bet that the dish would be great with a mushroom ravioli substituted. It’s a heavier dish, but certainly within the calories and sometimes you just gotta splurge !

2 servings
367 calories per serving

2 c refrigerated fresh cheese ravioli
½ c sliced mushrooms
1 T chopped shallots
1 T pine nuts or walnuts
1 T chopped yellow bell pepper
1 T chopped red bell pepper
1 t oil
2 t cornstarch
½ chicken broth
¼ c fat free half and half
1/8 t salt
1/8 t pepper
Optional – grated parmesan

Cook ravioli according to package instructions. Spray a skillet with Pam and cook mushrooms, shallot, nuts and peppers in oil until tender – add a little hot water if they start to dry out. Mix cornstarch, broth and half and half with the salt and pepper and then gradually stir into the pan. Bring to a boil and then reduce heat and cook 2 minutes or until sauce is thickened. Serve mixed with drained ravioli. Sprinkle with parmesan cheese.

Appetizers, Lunch, Pork, Snacks

Ham and Cheddar Loaf

July 9, 2010 admin Leave a comment

This is a great lunch, or when cut into smaller portions, appetizer or lunch. It is very similar to a Stromboli that you would find in most of your local pizzerias. You can easily change this up and use turkey pepperoni or smoked turkey for the meat, shredded mozzarella or some ricotta for the cheese – it’s very versatile and a definite family favorite.

6 servings
346 calories per serving

1 lb. prepared pizza dough, thawed
9 oz. deli shaved smoked ham or Canadian bacon
1 c low fat shredded cheddar cheese
¼ c Miracle Whip
¼ c Egg Beaters
1 T grated parmesan cheese
Pam

Heat oven to 350 degrees. Flatten dough on a floured surface and roll out into a 12×8 rectangle then put ham on it leaving a ½ inch border then mix cheese with Miracle Whip and spread that over the ham. Fold lengthwise into thirds (fold over twice) and pinch the seams to seal it then place on a baking sheet sprayed with Pam. Cut a few slits in the top to let out steam, brush with the Egg Beaters and sprinkle with parmesan then bake 35 minutes or until golden. Let sit 10 minutes before serving.

Breakfast

Breakfast Bake

July 8, 2010 admin Leave a comment

This goes together in no time and you can grab a shower while it bakes. This is a great weekend breakfast and is a perfect dish to serve breakfast to lots of people with ease.

6 servings
219 calories per serving

1 ½ c Egg Beaters
½ c skim milk
3 ½ c frozen O’Brien hash brown potatoes
1 1/3 c shredded low fat cheddar cheese, divided
4 T crumbled cooked bacon
½ t salt
¼ t pepper
¼ t garlic powder
½ t onion powder
¼ t chili powder
4 green onions, chopped
Pam

Preheat oven to 350 degrees. Whish egg and milk and stir in potatoes, 1 c cheese, 2 T bacon and spices. Pour into a 8 inch square baking dish sprayed with Pam. Bake 45-50 minute or until a knife comes out clean then sprinkle with the rest of the bacon and cheese and cook 3-5 minutes longer to melted the cheese. Garnish with green onions.

Breakfast, Kid Friendly, Lunch, Snacks

Bacon and Cheese Muffin

June 21, 2010 admin Leave a comment

This is basically an eggless version of a great breakfast sandwich. This is so satisfying when you need something bacony and cheesy !

1 serving
245 calories per serving

1 light whole wheat muffin (100 calories)
6 sprays I Can’t Believe It’s Not Butter spray
2 slices fat free Kraft singles
3 slices turkey bacon

Cook the bacon according to package instructions. Toast the muffin and when done, immediately spray each half with butter spray and place the cheese slices on so they get melty. Top with the cooked bacon and eat open faced or make a sandwich.

Lunch, Sandwiches, Vegetables

Portobello Burger

June 20, 2010 admin Leave a comment

This is a great, hearty sandwich that fills you up and contains no high calorie meat. Sometimes when you get these in a restaurant, they have the same calorie content as having a burger (sometimes they are done in tons of oil or butter). But this version keeps the oil to a minimum and adds a nice amount of cheesy goodness to the sandwich.

1 serving
299 calories per serving

1 large portobello mushroom cap, stem removed
1 t oil
Salt and pepper
Sprinkle of cayenne pepper
¼ c shredded low fat mozzarella cheese
1 100 calorie Arnold Select Sandwich Thins bun
1 t buttery spread
Garlic powder to taste
1 large onion slice
1 large tomato slice
Lettuce leaves
Pam

Coat mushroom with oil. Sprinkle with salt and pepper and cayenne. Spray skillet and heat to medium high. Place mushroom in the pan rounded side up. Cook 5 minutes. Flip. Sprinkle with garlic powder, top with cheese and cook another 4-5 minutes. Meanwhile, toast bun and spread butter on it. Place mushroom on bun and top with tomato, onion and lettuce.

Appetizers, Lunch, Mexican, Snacks

Nacho Pizzas

June 15, 2010 admin 1 Comment

Just made this one again after a few months – – it is still just as delicious 🙂

Appetizer, lunch, snack – no matter how you serve them, these are a crowd pleaser. I used a nice spicy salsa so that these had a little punch to them and they are definitely on my list of things to make again SOON 🙂 If there is an ingredient you don’t like, just leave it off the ‘pizza’ – it won’t hurt a thing !

5 servings (2 pizzas each)
270 calories per serving

1 can refrigerated biscuit dough
3 T black bean dip
1/3 c thick salsa (or petite cut diced canned tomatoes)
2 T canned chopped green chilies
2 scallions, chopped
2 T sliced black olives
¾ c shredded low fat cheddar cheese

Heat oven to 350 degrees. Roll out each biscuit into a 5 inch circle and place on an ungreased cookie sheet. Top with bean dip, salsa, chilies, onions and olives. Sprinkle with cheese and bake 12-15 minutes or until crust is brown and cheese is melted.