Tag Archives: cheddar

Main Course, Recipe

Mexican Stuffed Shells

Leave a comment

Put a little Mexican/Italian fusion in your mouth!

1 lb of ground turkey or chicken
1 package of low-sodium taco seasoning
4 ounces Neufchâtel cheese
12 jumbo pasta shells
1 1/2 cups salsa (heat level depends on you)
1 cup taco sauce (again, the heat level depends on you)
1 cup reduced-fat cheddar cheese (grated)
1 cup Low-moisture, reduced-fat mozzarella cheese (grated)
Chopped Scallions
Black beans
Optional: Low Fat/Light sour cream

Preheat oven to 350F.

In a large skillet, brown ground meat; add taco seasoning and prepare following package directions. Add Neufchâtel cheese, cover and simmer until cheese is melted. Mix until well combined. Allow to cool.

While the meat mixture is cooking, cook the pasta shells according to package directions. (Once the shells are cooked and drained, set them individually on a baking sheet coated with cooking spray to prevent them sticking together!)

Using a 9×13″ baking dish, pour the salsa to coat the bottom. Use a spatula, if needed, to ensure coverage. Stuff each shell with 1-2 tbsp of the meat mixture. Place the filled shells open side up on top of the salsa. Coat the shells with taco sauce. Cover with foil and bake for 15-20 minutes.

After cooking, remove foil and add shredded cheese and bake for 5-10 more minutes to allow the cheese to melt.

Top with chopped scallions. Serve with black beans, and if desired, low fat/light sour cream and/or more salsa.

Loading

Breakfast, Recipe

Fluffy Beginnings Omelette

Leave a comment

A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.

Loading

Recipe, Soup

Broccoli Cheddar Soup

Leave a comment

brocched

2 sticks unsalted butter
2 medium onions, finely diced
2 teaspoons garlic powder
1 teaspoon fresh ground pepper
2 pounds broccoli florets
2 quarts reduced fat, low sodium/organic chicken broth (can be made with vegetable stock as well)
1/2 cup all purpose flour
1 1/2 cups 2% milk
8 ounces shredded reduced fat mild cheddar cheese
8 ounces shredded reduced fat sharp cheddar cheese

Place large soup pot over medium heat. Add butter and stir until melted. Add onions and cook about five minutes until tender but not browned. Add garlic powder and fresh ground pepper and cook one more minute. Add stock and broccoli and bring to boil. Reduce heat to simmer and cook 15 minutes.

In a medium bowl, mix flour and milk well; whisk in to soup. Return to simmer and cook and additional five minutes (this helps cook out the flour taste). Slowly add cheese, whisking to combine and heat through.

Serve with croutons. Serves 12.

Loading