Posts Tagged ‘cheese’

QUINOA BURGER

So yummy!  If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

I like it with Tzatziki on top (my recipe is in this post), or  a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab.

Don’t be afraid of Quinoa.  It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes.   I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

UPDATE!!   I recently found myself without carrots so used shredded zucchini instead.  WONDERFUL!  And my husband says I have to make them like this from now on.  The measurements are in the recipe, also, if you’re interested.)

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2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon  sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

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To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

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In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

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CHOCOLATE-MINT CHEESE BALL

Just in time for the Holiday dessert tables that are everywhere you go.  You can’t escape this time of year – the buffets, the lunch rooms, the office parties, and hundred and one other occasions to eat…each filled with stuff we shouldn’t have.

This one everybody will love – whether they like to eat low-sugar or not!  Most bigger grocery stores carry the sugar free star-light peppermints, or you can order from an on-line candy store.  One of my favorites is Perfectly Sweet.  Or there is Candy.com, but they sell in bulk.  I don’t know…you might want 425 star-light mints.  Who am I to judge?!

I serve it with the Murray’s Double Chocolate Cookies – or graham crackers – or off of a spoon…

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One 8-ounce pkg. reduced-fat cream cheese
1/3 cup Splenda
1/4 teaspoon vanilla
One 4 ounce package sugar-free peppermint candies
1/4 cup Hersey’s sugar free chocolate chips or other sugar free chocolate, finely chopped

In a medium bowl combine the cream cheese, Splenda, vanilla, 3 tablespoons finely crushed candies, and chocolate. Place in a small plastic wrap-lined bowl and chill 4 hours or overnight. Unmold cheese ball and place on a pretty plate. Gently press 1/3 cup coarsely crushed peppermint candies onto the surface. 

The candies tend to get “wet” if left in the fridge too long. I would press them onto the surface just before serving.

Makes ten servings, 2 tablespoons each.
Per Serving: 118 Cal; 3 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 0 g Sugar

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Unconventional? Who cares?!

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BAKED FISH AU GRATIN

Another OLD recipe…(Again…I’m glad I’ve gotten better with my camera!)

I know, I know…some don’t think you should put cheese on fish (mostly my Italian friend!)…but Hon loves this and so I make it for him frequently.

He actually tasted a dish like it at a local restaurant and asked me to try to try and recreate it.  Says this is pretty darn close.

This makes the fish super moist – and it seems hard to over cook it this way.  I like to use Tilapia simply because it’s so mild and doesn’t disentigrate in the sauce.

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Vegetable cooking spray
1 pound firm white fish fillets such as talapia, or halibut
1 tablespoon butter
1 tablespoon flour
3/4 cup milk or fat-free half & half
1 teaspoon lemon pepper
1 1/2 cups grated cheddar cheese

Preheat oven to 375 degrees and coat a long baking dish with cooking spray. Pat fish dry with a paper towel and place in a single layer in baking dish. In a small saucepan melt butter over medium heat. Add flour and cook for one minute. Add half & half, lemon pepper and bring to a boil, stirring constantly until thickened. Spoon mixture over fillets. Bake for 10 minutes. Remove fish from oven and sprinkle with cheese, continue baking for 10 minutes more or until fish flakes easily with a fork.

Makes 4 servings. Per Serving: Calories 264; Protein 26 g; Fat 11 g; Carbs 5 g; Sugar 0 g; Sodium 325 mg

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CHICKEN CHILE RELLENO ROLLS

Moist, spicy, cheesy…and really pretty quick! Serve with a bowl of cool pico de gallo and some Spanish rice for your family.

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Vegetable cooking spray
3/4 pound chicken breast halves (4 pieces)
Kosher salt and black pepper
3/4 cup shredded Colby Jack cheese
3 tablespoons finely minced onion
3 tablespoons minced fresh cilantro
1 teaspoon Penzey’s Chili 9000 or chili powder
One 4-ounce can diced green chilies
1 egg, beaten
1 tablespoon milk
1/4 fine dry bread crumbs
1 tablespoon flour
1 teaspoon Penzey’s Chili 9000 or chili powder
1/2 teaspoon salt
1 tablespoon olive oil

Preheat oven to 350 degrees. Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.
Rinse chicken and pat dry. Between two pieces of plastic wrap pound each chicken breast half to 1/4 inch thickness. Lightly sprinkle one side with salt and pepper. Set aside.

In a small bowl combine shredded cheese, onion, cilantro, chili mix or chili powder, and green chilies. Divide this mixture evenly over flattened chicken and spread to within 1/4 inch from the edges. Roll up chicken, folding in the edges. Secure with toothpicks if needed.

In a shallow dish combine the egg and milk. In another shallow dish mix together the bread crumbs, flour, chili mix, and salt. Dip the chicken rolls into the egg mixture and then into the crumbs. Placed on prepared baking sheet. Brush or drizzle olive oil over the rolls. Bake, uncovered for 25-30 minutes or until chicken is no longer pink. Makes 4 servings.

Per Serving: 242 Cal; 30 g Protein; 10 g Tot Fat; 8 g Carb; 1 g Fiber; 2 g Sugar; 476 mg Sodium


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ONION CUSTARDS
There aren’t many things that smell better than sweet onions simmering in butter!  Slowly coaxing them into a golden brown color  makes them so, so good!
I used Montery Jack cheese in these, only because I wanted them NOW, and didn’t have Swiss, which is what I really planned on using.  They were wonderful – but I’d really like the nutty flavor of the Swiss – or even a tangy bite of Bleu.  (In case you missed it, that’s a very thinly vieled excuse to make more!)
3 cups thinly sliced sweet onions (I used one LARGE Walla Walla – it actually looked more like a bomb than an onion!)
2 tablespoons butter
2 eggs
1/2 cup milk
1/4 cup half & half (use all milk if you’d like to reduce the calories even more)
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash freshly grated nutmeg
1 tablespoon fresh parsley
1 cup grated cheese – whatever strikes your fancy)
2 tablespoons Parmesan
Preheat the oven to 350 degrees.  Spray four 8-ounce ramekins (or a pie plate) with vegetable cooking spray and place on a baking sheet.
In a large skillet heat the butter and saute the onions, over medium heat, until just turning golden-brown.  Meanwhile, whisk together the eggs, milk, half & half, salt, pepper, nutmeg, and parsley.
Divide the onions among the ramekins; sprinkle the grated cheese over the onions.  Pour the egg mixture over the cheese – should just cover it.  Bake for 15 minutes.  Sprinkle the Parmesan cheese over and continue baking until done – about 5 minutes more.  Serve warm.  Makes 4 servings.
Per Serving: 220 Calories; 15 g Protein; 11 g Tot Fat; 13 g NET Carb; 8 g Sugar; 670 mg Sodium
SAVORY ONION CUSTARDS
There aren’t many things that smell better than sweet onions simmering in butter!  Slowly coaxing them into a golden brown color  makes them so, so good!

I used Montery Jack cheese in these, only because I wanted them NOW, and didn’t have Swiss, which is what I really planned on using.  They were wonderful – but I’d really like the nutty flavor of the Swiss – or even a tangy bite of Bleu.  (In case you missed it, that was a very thinly veiled excuse to make more!)

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3 cups thinly sliced sweet onions (I used one LARGE Walla Walla – it actually looked more like a bomb than an onion!)
1 tablespoon butter
2 eggs
1/2 cup milk
1/4 cup half & half (use all milk if you’d like to reduce the calories even more)
1/2 teaspoon salt
1/4 teaspoon black pepper
Dash freshly grated nutmeg
1 tablespoon fresh parsley
1 cup grated cheese – (whatever strikes your fancy)
2 tablespoons Parmesan
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Preheat the oven to 350 degrees.  Spray four 8-ounce ramekins (or a pie plate) with vegetable cooking spray and place on a baking sheet.
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In a large skillet heat the butter and saute the onions, over medium heat, until just turning golden-brown.  Meanwhile, whisk together the eggs, milk, half & half, salt, pepper, nutmeg, and parsley.
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Divide the onions among the ramekins; sprinkle the grated cheese over the onions.  Pour the egg mixture over the cheese – should just cover it.  Bake for 15 minutes.  Sprinkle the Parmesan cheese over and continue baking until done – about 12 minutes more.  Serve warm.  Makes 4 servings.
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Per Serving: 220 Calories; 15 g Protein; 11 g Tot Fat; 13 g NET Carb; 8 g Sugar; 670 mg Sodium
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CHILE RELLENO PUFF

Pardon the photo – it was one of the first ones I ever took of food.  I’m SO glad I’ve improved.

Don’t let that take away from how good this recipes is, though!

I serve it as it is in the photo – sour cream, avocados, a little salsa.  With a green salad and some crunchy cornbread it’s a great vegetarian meal.   You could certainly add cooked sausage or bacon to it, if you wanted to.

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Vegetable cooking spray
5 eggs
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
One 7-ounce can diced, mild green chilies
1 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Coat a deep dish pie plate with vegetable cooking spray and set aside.

Beat eggs for 3 minutes until lemon colored.  Stir in flour, salt, black pepper, cayenne, mustard powder,  cottage cheese, chilies, and Jack cheese until well mixed. Pour into prepared pie plate and sprinkle sharp cheddar over the top. Bake for 30 minutes or until puffy and a knife comes out clean and center is firm. Serve warm or at room temperature. Top, if desired, with avocados, salsa, sour cream, sliced olives, green onions.  Makes 8 servings.

Per Serving: Calories 189; Protein 17 g; Fat 10 g; Carbs 6 g; Sugar 1 g; Sodium 415 mg

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Ole’!!

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CHICKEN & BLACK BEANS

This is so incredibly good!  And I’m not just saying that!

Eat it alone with a nice green salad and roll your family’s in soft, warm tortillas.  Smothered it in sour cream and melty cheese…WOW!

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2 tablespoons olive oil
2 chicken breasts, diced
1 medium onion, chopped
1 clove garlic, minced
One 14-ounce can diced tomatoes, drained
1/4 cup salsa
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/2 teaspoon Splenda
One 14-ounce can black beans, drained and rinsed
Shredded cheese, sour cream, olives

In a large saucepan, sauté the chicken, onion, and garlic in the olive oil until chicken is cooked through. Add remaining ingredients and let simmer for 10-15 minutes until thickened. Serve with cheese and sour cream, and sliced olives. (For your family, roll up in flour tortillas and top with cheese. Place under the broiler until cheese is bubbly. Add a spoonful of sour cream and sprinkle with diced tomatoes or avocados.)

Makes 6 servings.
Per Serving: Calories 164; Protein 13 g; Fat 6 g; Carbs 11 g; Sugar 1 g; Sodium 265 mg

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