8 Slices of Toasting Bread 4 Slices of Bacon 5 Oz of Shaved Turkey 1 Apple, Chopped Thin 4 Decent
Sized Slices of Cheese 3 Tbsp of Butter
8 Slices of Toasting Bread 4 Slices of Bacon 5 Oz of Shaved Turkey (or leftover Thanksgiving Turkey) 1 Apple, Chopped Thin 4 Decent
Sized Slices of Cheese (I used a sharp cheddar) 3 Tbsp of Butter
Not exact matches
The apples sort
of cut through that rich cream
cheese feel which means you don't get that feeling that maybe you just ate a bottle
of elmer's glue that you sometimes get right after you eat a face
size slice of cheesecake that was meant for more than two people.
Except, I doctored it up with two medium
sized vidalias, halved and thinly
sliced and caramellized and about half a cup
of freshly grated parmesan
cheese.
I chose a couple
of medium -
sized zucchini,
sliced them quite thin, grilled them and then added some Prosciutto and a little bit
of cheese.
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium
sized beets, peeled and diced into cubes - 16 oz
of Brussel sprouts,
sliced in half - 1 small onion, thinly
sliced - 5 oz
of candied pecans, - crumbled goat
cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts
of: dijon mustard, whole grain mustard, and honey.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the
size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat
cheese, for serving
Serving 4 - 8
slices goat or sheep's
cheese (depending on the
size of the
cheese) 2 tbsp pine nuts, lightly toasted in a skillet 1 handful
of pea sprouts
Skinny Taco DipServings: 24 • Serving
Size: 1 / 24th
of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream
cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar
cheese 2.25 oz
sliced black olives Directions: In a large bowl combine cream
cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Ingredients: 8 Paris Mushrooms (I used medium
size) 2 cups
of grated corn bread 1 clove
of grated garlic 2 tbsp Oil 1/2 cup cured
cheese (grated) Salt and pepper 3
slices of prosciutto 1 branch
of rosemary 2 tbsp
of minced Purple Onion
Ingredients: 2 mini pizza crusts, 6 - inch
size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar
cheese 1 fresh California avocado, medium
size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1 plum tomato,
sliced thinly crosswise a few thin
slices of red onion Instructions: Heat grill on medium.
Nonstick cooking spray 1 large egg and 2 large egg whites, lightly beaten 1
slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large
Size 1/4 cup fresh salsa 1/4 cup (1 ounce) shredded light Cheddar
cheese
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in
size) 1 1/2 cups butternut squash, peeled and
sliced into quarter
sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup
sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta
cheese, crumbled 1/4 cup fresh mint, chopped
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into bite -
size pieces * 3 - 4 trimmed and
sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's)
cheese * freshly ground black pepper * a generous drizzle
of aged balsamic vinegar * about 1 tablespoon
of your best olive oil
12 wonton wrappers 1 ounce string
cheese (about 1 snack
size stick) 1 ounce sharp cheddar
cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie
cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly
sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the
size of skillet used)
A box grater is good to grate (or
slice)
cheese or other food in a variety
of sizes.
Making the ravioli: Take a beet
slice and spoon a tablespoon, or a couple teaspoons depending on
size of beet
slice,
of cashew
cheese onto one side.
I actually filled a few
of these little Bite
Size Grilled Zucchini Roll - Ups with Prosciutto di Parma and a few with cooked ham
slices, if you are looking for a vegetarian version eliminate the prosciutto and add extra
cheese, just as yummy!
I chose a couple
of medium -
sized zucchini,
sliced them quite thin, grilled them and then added some Prosciutto and a little bit
of cheese.
Salad Ingredients: 3 cups
of mixed greens 2 blood oranges, peeled, pith removed, and
sliced into wedges 3 medium
sized beets, cooked and cubed 2 oz goat
cheese, crumbled 3 tablespoons
of chopped pistachios
2 cloves
of garlic 1 anchovy fillet 1 tbsp olive oil 2 egg yolks 3 tbsp dijon mustard juice
of 1/4 lemon 1 dash tobasco 1 head Romaine lettuce, washed and torn into bite
size pieces 1/4 cup parmesan
cheese 3
slices cooked bacon (optional)