Put remaining 1
cup mozzarella cheese on top, sprinkle fresh basil on top.
Not exact matches
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 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4
cup bbq sauce (we recommend a mix of a sweet BBQ sauce and this hot BBQ sauce) 1/2
cup cooked chicken, shredded 1/4
cup caramelized onions 1 - 2
cups shredded
cheese (depending
on how cheesy you like it, we recommend a mix of
Mozzarella and cheddar)
Tofu ricotta (see recipe below)
Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or
mozzarella to sprinkle
on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste
Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3
cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1
cup mozzarella (cut into 1 / 4 - inch cubes) 1/2
cup blue
cheese (crumbled) 1/4
cup scallions (sliced thinly
on a bias) Kosher salt and freshly ground black pepper (to taste)
Mix cream
cheese, sour cream, mayonnaise, 1/2
cup mozzarella and 1/2
cup Parmesan
cheese and spread
on the bottom of a pie plate.
Top with three lasagna noodles and the remaining ricotta
cheese, then sprinkle the
mozzarella cheese and remaining 1/2
cup of parmesan
cheese on top.
Tortilla Pizzas
on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2
cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4
cup shredded
mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
The only change I made at all in the recipe was to add about 1/2
cup more of the
mozzarella cheese on top at the end of cooking.
Place a layer of noodles
on top of the ricotta mixture, spread with the remaining ricotta mixture, and sprinkle with another 1/4
cup of
mozzarella cheese before placing the last layer of noodles
on top.
Once dough is shaped, spread 2 ounces of the pesto
on it, then add a layer of fresh spinach, thinly sliced sliced chicken, toasted pine nuts, 1 ounce Asiago
cheese and 1/2
cup of
mozzarella cheese sprinkled evenly over the pizza.
While
on the grill, sprinkle
on some of the
mozzarella cheese (I used about 1
cup for each pizza), and close the grill.
Top with 2 - 3
cups grated
mozzarella cheese, depending
on how gooey you like things.
WHOLE GRAINS RICE QUICK COOK Baked Rice Balls (Arancini) By Stephanie @ Elle Olive & Co INGREDIENTS 1
cup Village Harvest Arborio Rice (follow instructions
on package - need 4
cups of chicken broth) 5 Tbsp Unsalted Butter 1/2 c. shredded
mozzarella (part skim) 1/4 c. parmesan
cheese --LSB-...]
Repeat layering with 3 more tortillas, 1
cup ricotta, 1/2
cup tomato - basil sauce, remaining chard mixture, 1/3
cup mozzarella and 1 Tbsp Romano
cheese; place remaining tortillas
on top.
Tortilla Pizzas
on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2
cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4
cup shredded
mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.
Here is what you need: 1 - 3/4
cups uncooked penne pasta 1 pound ground beef 1 teaspoon minced garlic (I just used the refrigerated jarred garlic) 15 ounce can tomato puree (if you have any leftover pasta sauce
on hand, that works too) 14-1/2 ounce can beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2
cups fresh spinach, chopped 2
cups grated
mozzarella cheese (I don't use quite that much)