Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely
chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
Add the half and half,
chopped mozzarella cheese, sun dried tomatoes and paprika.
Not exact matches
15 ounces low fat ricotta
cheese 2 cups part - skim
mozzarella cheese, shredded (divided) 1/2 cup Parmesan
cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed,
chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Toss the
chopped pepperoni, along with 1 cup of shredded
mozzarella and 1/4 cup of parmesan
cheese in the bowl.
Finely
chop four slices of the ham and place it in a bowl with the bacon, cream
cheese,
mozzarella cheese, pineapple, scallions, garlic, and pepper.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue
Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian
Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with
Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and
Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta
cheese 1 cup shredded part - skim
mozzarella cheese, shredded and divided 2 tablespoons Parmesan
cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach,
chopped Cooking spray 2 cups marinara sauce
1 tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded
mozzarella cheese 1/4 cup roasted red pepper,
chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach,
chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt and pepper, to taste
2 Cups cooked farro 1/4 Cup basil,
chopped 2 Tablespoons extra virgin olive oil 4 Ounces
mozzarella cheese,
chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup
chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes,
chopped
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded
mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.),
chopped
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups),
chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly
chopped 1 can artichoke hearts, drained and
chopped 1/4 cup vegan
mozzarella cheese
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream
cheese — One 9 - ounce package fresh spinach leaves,
chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded
mozzarella cheese — 2 tablespoons grated Parmesan
cheese
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian
cheeses: I used thinly sliced fresh
mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly ground black pepper fresh basil,
chopped for garnish
My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with
chopped tomatoes and fresh basil with a ball of fresh
mozzarella cheese on the side.
Pizza: 1 recipe Pizza Dough about 1/3 cup basil pesto (recipe below) about 1 1/2 cups Fontina
cheese about 1 1/2 cups
mozzarella cheese 1 can artichoke hearts, roughly
chopped 1 boneless skinless chicken breast half, cooked and
chopped (or shredded rotisserie chicken)
1 1/4 lbs tuna steak, skin and dark edges trimmed 4 Tbsp teriyaki sauce 1 scallion,
chopped 2 tsp grated fresh ginger 2 cloves garlic,
chopped 1 can (6 oz) unsweetened pineapple slices 2 slices (2 oz) low - fat
mozzarella cheese, halved 4 leaves lettuce 4 sesame seed sandwich buns
Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced
mozzarella cheese (about 3/4 c), 2 Tbsp
chopped basil, and 1/4 tsp salt.
Sprinkle the
chopped chicken pieces over the top, followed by the
mozzarella cheese.
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots
chopped Sliced red and yellow pepper Homemade barbeque sauce (recipe on future post) Buffalo wing hot sauce Shredded
mozzarella and sharp cheddar
cheese
Menu Description: «
Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and
Mozzarella cheese tossed in our herb - mustard Parmesan vinaigrette topped with scallions.»
For example, substitute feta
cheese for the
mozzarella, oregano for the basil, add some kalamata olives and
chopped capers and you have Greek pasta.
ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (
chopped) 2 tablespoons basil (
chopped, plus more for garnish) 1 pound fresh
mozzarella (grated, divided) 1/2 cup freshly grated parmesan
cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)
I have also made it using
chopped broccoli / cheddar
cheese, and the last one I tried was rough
chopped pepperoni /
mozzarella.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup
chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups
chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup
chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup
chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild
cheese (crumbled if very soft, like feta, or roughly
chopped if harder, like provolone or fresh
mozzarella)
Ingredients * 12 - 16 ounces macaroni shaped pasta 1 Tbsp unsalted butter 1 Tbsp vegetable oil 1/4 cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2 cup frozen spinach, excess moisture removed and
chopped (mine was pretty finely
chopped) 1/2 cup frozen artichokes, thawed and
chopped 2 Tbsp flour 1 1/2 cup milk 1/3 cup cream
cheese 1 cup shredded Swiss
cheese 1 cup shredded
Mozzarella cheese 1/4 cup grated Parmesan
cheese
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely
chopped 1 clove fresh garlic, minced 3 oz softened cream
cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan
cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded
mozzarella cheese
Garlic
Mozzarella Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients: Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -L
Cheeses Bombs Recipe: Nadia NatashaImage: Nadia NatashaCooking Time: 45 Minutes Ingredients:
Mozzarella cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp Chopped garlic 1 tsp -L
cheeses (1 inches cube) 12 pices Flour 1 1/2 cup Garlic paste 1 tsp Sugar 2 tsp Salt 1/4 tsp Buttermilk 1 cup Melted butter 1/2 cup For Garnishing: Butter 2 tsp
Chopped garlic 1 tsp -LSB-...]
In a small bowl, mix cottage
cheese or
mozzarella cheese with
chopped chives and dark chocolates bits.
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly sliced 1/2 small onion, minced 1-1/2 cups
chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated
mozzarella cheese 5 eggs 1/4 cup milk
1 1/4 pounds ground turkey 1 egg 1 cup shredded part skim
mozzarella cheese 1/2 cup Italian bread crumbs 1 10 ounce package frozen
chopped spinach, cooked and WELL drained
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely
chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded
mozzarella cheese, divided 2 oz Parmesan
cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
chopped green olives 1/4 cup grated low - fat
mozzarella cheese Wrappers 4 cups flour 1 Tbs.
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely
chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of
chopped fresh basil (or 1/2 tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim
mozzarella cheese
finely
chopped fresh basil 1/4 cup shredded
mozzarella cheese 1 tsp.
6 pieces low - sodium bacon 1/2 tomato,
chopped 1/2 onion,
chopped 1 scallion,
chopped 1 cup frozen spinach, cooked and squeezed dry 6 eggs pepper to taste 1/4 cup fat free sour cream 1/2 cup shredded
mozzarella cheese (part skim) 1/2 cup shredded cheddar
cheese (low fat)
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo roasted red peppers, drained and diced 2 handfuls baby arugula, roughly
chopped 1 cup shredded
Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
10 tomatoes on the vine 1 tablespoon extra virgin olive oil 1 yellow onion,
chopped 3 cloves garlic,
chopped 1 pound ground beef 2 teaspoons dried oregano salt and pepper shredded
mozzarella cheese chopped fresh herb of your choice
freshly ground black pepper 1 cup halved grape tomatoes 1/4 fresh basil,
chopped 5 ounces fresh
mozzarella cheese, finely diced
these look delicious, and I would totally
chop up some fresh
mozzarella and toss it in with the rice — I'm kind of a
cheese - aholic.
Chop the sun blush tomatoes and
mozzarella cheese into 10 mm pieces.
4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato,
chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach,
chopped 1/2 teaspoon dried basil 5 eggs 1/3 cup skim milk 1 cup
mozzarella cheese, shredded Lots of salt and pepper, to taste
My children seem to have an odd aversion to baked pasta, and they definitely hate baked «soft»
cheese within said pasta (ricotta, cottage
cheese), but they are ok with
mozzarella, so I decided to try this and replaced the rabe with just a
chopped head of broccoli since I figured it was too much to hope that they would try a new green AND baked pasta in one go.
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic,
chopped black and green olives, fine slices of sun dried tomato and roasted red and green peppers, topped with Monterey Jack and
Mozzarella cheese
INGREDIENTS 1 pkg fresh mushrooms (8 oz) 1/2 tsp garlic, minced 2 tsp olive oil 1 handful of fresh spinach (approx 2 cups), coarsely
chopped 6 large eggs 1 1/4 cups milk 2 oz feta
cheese, crumbled 1/4 cup parmesan
cheese 1/2 cup shredded
mozzarella salt and pepper
One with a thin, crispy crust made of tapioca and coconut flour, slathered with tomato sauce, and then generously topped with caramelized onions and shredded chicken, then sprinkled with freshly grated
mozzarella cheese and
chopped fresh parsley.
Zucchini Cakes Ingredients 1 cup
chopped zucchini (about 1 zucchini) 1 cup flour 1 egg 1/2 cup corn (frozen or fresh) 1/2 cup shredded
cheese (I used
mozzarella) 2 Tbsp.
1 can of black beans 1/2 can of canned corn 3/4 cup
mozzarella cheese 3/4 cup cheddar
cheese 1 cup cooked rice 1/2 red bell pepper,
chopped 1/2 onion,
chopped 1 Tbsp.
For the topping: 7) 1 skinless, boneless chicken breast 8) 1 large onion, sliced thinly 9) 1/2 cup — 3/4 cup tomato sauce 10) 1/2 cup of freshly grated
mozzarella cheese 11) 1/2 cup of
chopped fresh parsley (for garnish)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely
chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy
mozzarella cheese (optional)
each) packages Monterey Gourmet Foods Roasted Chicken &
Mozzarella Ravioli 2/3 cup thinly sliced sun - dried tomatoes 1/2 cup
chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan
cheese for garnish (optional)