Spoon approx. 1
Tbsp of cheese mixture into each mushroom.
Not exact matches
Lay a tortilla out on a plate and spread an even layer
of the chicken and
cheese mixture all the way to the edges (about 2 to 3
tbsp).
Once shells are cooked and cool, fill each shell with (about 2 heaping
tbsp)
cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom
of the dish with a little sauce.
Scoop potato
mixture into skins (if you pat down the
mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3
tbsp of sauce and 3
tbsp mozzarella
cheese on top, and layer pepperoni slices on top
of cheese.
Sprinkle 1
Tbsp of cheese on the tortilla; spread 1/8
of the chicken / veggie
mixture on top; sprinkle another tablespoon
of cheese; top with a second tortilla.
Place 3 noodles on the bottom
of the pan, layer on some sauce (I use a few
tbsp per noodle — it depends on how saucy you like it), cover the sauce with half
of the veggie
mixture and spoon on the
cheese to cover the sauce & veggies.
Add about 2
tbsp of the cream
cheese mixture to each cup.
Ingredients: • 1 pound pasta (
of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2
Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1
Tbsp coconut oil • 1 cup soft goat
cheese • 1 - 2
Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat
cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat
cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
Bkfst: 2 egg whites, one egg, spinach and 1/4 cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage
cheese or plain lowfat yogurt -3 / 4 cup (can't eat greek yogurt it bothers my stomach) Lunch: 3 cups salad greens,
mixture of carrot, red bell pepper, cucumber + 5 ounces
of chicken breast, 2
TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2
TBSP peanut butter (if cardio after work) Dinner: 5 ounces
of meat, 1.5 cups
of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.