1/2 cup egg whites, 2 ounces ham, cup of baby spinach, 1
ounce cheese with an apple on the side.
Not exact matches
Next add 4
ounces of low - fat cream
cheese and shred in about 1/2 cup of low - fat queso manchego, season again
with sea salt and freshly cracked black pepper and mix everything together until well mixed and the
cheeses have melted, then turn off the heat
Finely chop 2
ounces of dill and put into a mixing bowl along
with 8
ounces of cream
cheese, salt, and the juice from one lemon.
Crispy Bottom Peanut Butter Pie
with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8
ounces vegan cream
cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
Add squash to pan; sprinkle
with 3
ounces (3/4 cup)
cheese and toss until combined.
To make the cheesecake mixture, cream an 8 -
ounce brick of softened cream
cheese with an egg yolk.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12
ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 -
ounce) cans diced tomatoes
with green chilies, such as Rotel 2 (16 -
ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar
cheese, sour cream
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4
ounces of goat
cheese on top and toss in 10 walnuts, season everything
with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
I took 1/2 cup of polenta and mixed it
with fresh chopped spinach on the side, and topped it
with 1/2 an
ounce of cheddar
cheese — my side dish was 6 smart points.
With an electric hand mixer or whisk, blend in 2
ounces of goat
cheese, thyme, and nutmeg.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2
with good results) 1 Cup Sharp Cheddar
Cheese 1
Ounces Cream
Cheese (I use lite
with fabulous results) Saute bacon in skillet.
With the batter already in my loaf pans, I softened 4
ounces of cream
cheese and stirred in a 1/2 cup brown sugar.
Once the sauce comes to a simmer, stir in 6
ounces each of the Gruyere and cheddar
cheeses, adding a handful at a time and stirring
with a wooden spoon until completely melted before adding the next handful.
Serves: 4 Nutrition: 432 calories, 24.1 g fat (4.9 g saturated fat), 734 mg sodium, 28 g carbs, 2.5 g fiber, 10g sugars, 24.6 g protein (calculated
with 2
ounces of feta
cheese)
Top
with 1 to 1 1/2
ounces of goat
cheese pieces.
A 3
ounce steak pinwheel, packed
with cheese, spinach and tomatoes contains well over 25 grams.
Then I topped
with pizza sauce, 1/2
ounce of
cheese, and put it under the broiler to get melty.
Two tostadas (5), 3
ounces steak (3), 1/2
ounce cheese (2) and 1/2 cup of egg whites
with baby spinach.
Top each chicken breast
with half the past sauce and an
ounce of mozzarella and continue to bake an additional 3 - 5 minutes or until
cheese is melted and bubbly (alternatively, you could stick it under the broiler for a minute or two).
Basil pesto pizza Top the pizza
with about 3
ounces of basil pesto, and then the
cheese.
Ingredients: 4 tablespoons (1/2 stick) butter / 4
ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4
ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan
cheese,
with more for table.
8 frozen empanada wrappers, thawed 3 eggs 5 egg whites 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 red bell pepper, minced 3 scallions, minced Cooking spray 7
ounces cooked chicken breakfast sausage links, cut crosswise into 1/4 - inch pieces 1/2 cup (2
ounces) low - fat Swiss
cheese, grated Egg wash (1 egg whisked
with 1 tablespoon water)
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 -
ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined
with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
Spread 1 tablespoon caramelized onions on top of
cheese and top
with 3 / 4 -
ounce pepper Jack.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed
with olive oil 3 tomatoes, sliced 12 slices of Colby jack
cheese 6 large sesame seed buns For the green chile queso: 16
ounces white American
cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
On the road to making healthy pumpkin muffins (recipe coming soon), I found myself
with 6
ounces of leftover cream
cheese and half a can of pumpkin purée that I couldn't very well let go to waste.
8 -
ounces fresh mozzarella
cheese packed in water (MUST be in water or you'll end up
with rubber) drained and sliced
To make the tacos, stack up 2 of the warm tortillas, lay about 4
ounces of beef down the center, and sprinkle
with some lettuce, onion, and
cheese.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16
ounces soy crumbles or diced chicken flavored seitan (or 8
ounces faux meat plus 8
ounces cooked rice) 1/2 cup (4
ounces) vegan cream
cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks
with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5
ounce can corn, drained 1/2-15.5
ounce can pureed pumpkin
1 (8
ounce) package cream
cheese, softened 1 cup sour cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices
with a packet of taco seasoning) 4 cups cheddar
cheese, shredded (or sub half
with monterey or colby jack)
Tip: To make parmesan curls, start
with a piece of
cheese that is at least 4
ounces.
Beat 8
ounces whipped cream
cheese with a mixer.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 -
ounce can chopped tomatoes
with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano
cheese 1 15 -
ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano
cheese for garnish Fresh Italian parsley leaves for garnish
It's an eight -
ounce seared burger topped
with Abita Amber - braised onions, provolone
cheese and garlic aioli served on warm po» boy bread
with a side of au jus.»
ingredients TUNA NOODLE CASSEROLE
WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 -
ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8
ounces uncooked medium pasta shells 1 (6.7 -
ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar
cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Mash potatoes
with 1-1/2 cups milk, 6
ounces softened goat
cheese and 2 tablespoons butter in large bowl
with electric mixer until smooth.
Please remember to SHARE US
with your Friends & Family:) Ingredients / Items Used: 1 1/2 cups graham cracker crumbs (180g) 1/3 cup packed brown sugar (60g) 1/2 teaspoon ground cinnamon 1/3 cup butter, melted (80g) 2 (8
ounce) packages cream
cheese (16oz) 2 teaspoons lemon juice (10mL) 2 cups heavy whipping cream (500mL) 1/3 cup white sugar (65mL) 1 (21
ounce) can pie filling Mason jarsDirections: 1.
4
ounces arugula 8
ounces of thick - cut bacon Handful of grape tomatoes, halved or quartered (optional) Small amount of parmesan
cheese, shaved
with a vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive oil Sea salt Freshly ground black pepper
with cream
cheese that costs 10 USD per 4
ounces.
Cajun Cream
Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8
ounces cream
cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
cheese 2
ounces shredded cheddar
cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seas
cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine
cheeses with Cajun seasoning.
Salad
with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4
ounces) of grilled / roasted chicken
with 1 orange container (about 2 tablespoons) of homemade dressing (made
with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top
with a little
cheese and avocado and / or eat
with WASA crackers or a piece of fruit
Top each bowl
with 1/4 of blueberries, 1/4 of raspberries, a tablespoon of the toasted almonds and 0.75
ounces of the goat
cheese crumbles.
Divide pasta mixture among 4 bowls; top
with prosciutto and remaining 1
ounce cheese.
Place 1 1/2 cups salad on each of 2 plates; top each serving
with 3 1/2
ounces steak and 1 tablespoon Parmesan
cheese.
The
cheese comes in 24 -
ounce containers, sold in Sam's Club east and west coast locations,
with 6.5 -
ounce containers coming soon to retailers.
2
ounces finely grated Parmigiano - Reggiano
cheese (can substitute
with 1
ounce nutritional yeast flakes)
1 cup dry quinoa 1 15
ounce can black beans, drained and rinsed 1 15
ounce can white beans, drained and rinsed 1 sweet potato, grated (about 2 cups) 1 can Rotel,
with juices 3/4 cup grated cheddar
cheese 1 tablespoon cumin 2 eggs
This sandwich has seven
ounces of medium - rare Ohio grass - fed beef topped
with crispy shallots and brie
cheese on a toasted brioche bun,
with lettuce, tomato, onion and a bacon - date aioli on the side.
Filling: 2 pounds fresh spinach
with stems removed (or) 2 packages frozen chopped spinach, defrosted 3 tablespoons olive oil 1 bunch green onions, chopped (including green tops) 1/2 pound (8
ounces) feta
cheese 1/2 bunch fresh Italian parsley leaves, chopped 3 cloves garlic, minced or pressed 1 1/2 teaspoons fresh dill weed, chopped Freshly ground pepper to taste
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5
ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack
cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor
with a couple pinches of salt and a 1/4 teaspoon black pepper.