(If desired, reserve 1/8
cup cheese per pie plate to sprinkle on top for last 5 minutes of baking.)
Not exact matches
For example Bates said earlier versions of the pie had four little
cups of
cheese per slice, rather than two.
1 8oz pkg of cream
cheese 1/3
cup sugar 1 8oz tub of cool whip (thawed) 1 1/2
cups cherry pie filling Graham cracker crust (prepare as
per instructions on box)
Spinach, Strawberry and Goat
Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pe
Cheese Salad Fresh spinach and / or salad greens, about 2
cups per person Fresh sliced strawberries, about 5 - 6 medium berries
per person Crumbled goat
cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pe
cheese, 1 - 2 tablespoons
per person Toasted pumpkin seeds, 1 - 2 tablespoons
per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!
Mine made 7
cups and was 4 points
per serving (included
cheese, not bacon).
* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs into the squash along with the
cheese, it solidified into a
cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of
cheese per cup of broth.
Filling 1 or 1 1/2 package cream
cheese (8 oz / 225 g
per package), softened 3/4
cup coconut sugar 2 eggs 1 1/2
cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)
I played around with the serving size (a 13.25 oz box of spiral pasta serves 7, which turns out to be a little over 1 1/3
cups per serving with the added ingredients) and this turned out to be a delicious, filling, cheesy pasta dish with tangy fresh dill and salty Feta
cheese creating a delicious flavor profile.
Per order - Layer 1/2
cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces
cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2
cups Fresh spinach 1/4 medium Banana 1/4
cup Strawberries, diced (about 3 - 4 berries) 1/2
cup Low fat cottage
cheese 1 1/4
cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories
per scoop) 1 - 3 pkts Packets of stevia or sweetener of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1
cup Water (again, alter according to desired thickness of shake) 1 You can not taste the cottage
cheese at all, it makes for a creamy protein packed shake!
For anyone following WW, I used the full fat versions of all the
cheeses and the alfredo and it still comes out to only 4P +
per cup.
3 slices of tomatoes
per person 3 leaves of fresh basil
per person 3 Slices of fresh mozzarella
cheese per person A pinch of fleur de sel and freshly ground pepper 1 tablespoon of olive oil 1 teaspoon of balsamic vinegar reduction (bring 1/2
cup of balsamic vinegar to a boil.
Sauce: 1 Sausage 1
cup of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage
cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk
per ravioli 1 tbsp of butter Sage leaves
Ingredients 1 tablespoon olive oil 1 1/2
cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4
cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2
cups celery, sliced 2
cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8
cups low sodium chicken broth, vegetable broth can be substituted 3
cups potato, diced, 1 / 2 - inch pieces 1/2
cup basil, chopped fresh 3
cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan
cheese, Shredded; about a tablespoon
per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Cheesy Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4
cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1
cup whipping (35 %) cream150g mozzarella
cheese, grated2 - 3
cups diced, boiled or rotisserie chickenSalt and pepper to tasteGrated Parmesan
cheese to top Instructions Boil pasta in plenty of salted water as
per packet instructions.
For taco shells I suggest using about 1/4
cup of
cheese per shell.
Updated packaging will hold 20 % more in each
cup and emphasize its nine grams of protein
per serving, says Ericka Binkley, brand manager for Breakstone's and Knudsen cultured
cheese.
SECOND INGREDIENTS 3 tablespoons extra virgin olive oil (EVOO) 1/4
cup per serving rice or almond milk
cheese
The second ingredient is a 1/2
cup of crumbled blue
cheese (obviously), which is mixed with three ounces of cream
cheese, then combined with the liverwurst and two teaspoons of minced onion, a comically small amount that factors out to be about 1 minced - size piece of onion
per strawberry.
I would recommend buying a jar that contains 1 billion
per capsule and adding about three capsules
per 1
cup of cashew
cheese.
As a big milk drinker (1 - 3
cups of skim
per day) and an enthusiastic consumer of dairy products like
cheese and yogurt, I have been doing some research on lactose intolerance.
French bread 2 slices of bread
per person 4 eggs 1
cup of milk Maple syrup Grated
cheese Beat the eggs and milk together.
With its 28 grams
per cup, cottage
cheese also has a lot of probiotics and calcium, which aid in digestion!
Both cottage
cheese and ricotta contain about 6 to 8 grams of protein
per quarter -
cup.
Fat free cottage
cheese is one of the best sources of protein for vegetarians as it boosts 31 g of protein
per cup as well as vitamin B12.
For
cheese taco shells I suggest using about 1/4
cup of
cheese per shell.
There's a list of easily - digested vegetarian sources of protein (p. 131): Broccoli — 5 grams
per cup Sunflower seeds — 5 grams
per ounce Pumpkin seeds — 9 grams
per ounce Almonds — 8 grams
per ounce
Cheese — 8 grams
per ounce Chickpeas — 5 grams
per 1/2
cup Chia seeds — 5 grams
per 2 tablespoons Rice — 5 grams
per cup Hemp seeds — 8 grams
per 2 tablespoons
I begain six tablespoons of flax oil (cold pressed)
per day, along with 1/2 to one
cup cottage
cheese (low fat), mixed together well and turned into a smoothie with banana etc..
Spoon 1/4
cup ricotta
cheese mixture on top of each pastry square, dividing pineapple slices (6 slices
per pastry) evenly among plates.
A 1/2
cup of cottage
cheese has three grams of lactose versus whole milk which has 11 grams
per cup.