Tag Archives: cheese

Roasted Red Pepper Pesto Pizza

Tell me this pizza does not look absolutely mouth-wateringly delicious!  Yummy!  Another recipe from my Facebook friend, Amy (thanks!).

ROASTED RED PEPPER PESTO PIZZA

1 (10 ounce) roll of refrigerated pizza dough
6 tablespoons prepared pesto, divided
1 1/2 cups roasted red pepper strips, divided
1/2 cup chopped canned tomatoes, divided
1 cup precrumbled gorgonzola cheese, divided

Directions
1. Preheat oven to 400°F. 2. Unroll the can of pizza dough and cut in half. Pat and shape each half into two pizza shells, each about 10 inches in diameter, on a large greased baking sheet or two smaller sheets. 3. Spread each pizza shell with 1/2 of the pesto, then top each with 1/2 of the pepper strips, chopped canned tomatoes and gorgonzola cheese. 4. Bake for about 10 minutes or until the cheese melts and the bottoms are nicely browned.

Here’s the dirt:
463.2 calories
23 g fat (9.1 saturated) 
32.5 mg cholesterol 
1589.9 mg sodium 
45.3 g carbs 
8.2 g sugars 
3.9 g fiber
17.6 g protein

***Of course, I would substitute whole wheat crust, which would change the nutritional information.***

-Erica

Thursday Dinner

After a successful dinner on Wednesday, I was certainly up for another batch of new recipes on Thursday.  My family was excited.

We had mushroom cheese chicken, veggie cheese casserole, and oven roasted corn on the cob.  It was all absolutely delicious!

The chicken was tender and moist.  The cheesy filling was fabulous.


The veggie cheese casserole was quite different than any way I have ever prepared broccoli before.  My husband and chicklets loved it, though!  This shot was taken before I put it in the oven.

As it baked, it had the best aroma.  Mixed with the smell of the chicken baking, my house smelled wonderful.  When the casserole came out of the oven it looked amazing.  The parmesan cheese had melted and the top was a light golden brown.  My chicklets called it broccoli cake.

We had quite a bit of the casserole left over (as you can see), so I would probably cut this recipe in half next time to avoid having to store so much of it.

Unfortunately, I never remembered to take any pictures of the corn (before or after baking).  That is a shame, I will say, because it was beautiful.  The green of the cilantro against the bright yellow and white looked incredible – and it was so yummy.

MUSHROOM CHEESE CHICKEN

4 boneless skinless chicken breast halves (5 ounces each)
1/2 tsp salt
dash pepper
2 Tbsp all-purpose flour
1/2 c reduced-fat plain yogurt
1/2 c shredded aprt-skim mozzarella cheese
1/2 c canned mushroom stems and pieces
1 Tbsp diced pimientos
1 Tbsp minced fresh parsley
1 Tbsp minced chives

1 Tbsp reduced-fat plain yogurt
1 Tbsp dry bread crumbs
1/8 tsp paprika

Flatten chicken to 1/8-inch thickness; sprinkle with salt and pepper.  In a small bowl, combine the flour and yogurt until smooth.  Stir in the cheese, mushrooms, pimientos, parsley, and chives.  Spread down the center of each piece of chicken.  Roll up and tuck in ends; secure with toothpicks.  Place seam side down in an 11 X 7-inch baking dish coated with cooking spray.

Brush yogurt over chicken.  Combine bread crumbs and paprika; sprinkle over the top.  Bake, uncovered, at 350 F for 20 to 25 minutes or until chicken juices run clear.  Discard toothpicks before serving.

Here’s the dirt:
4 servings

222 calories
5 g fat (2 g saturated fat)
92 mg cholesterol
544 mg sodium
4 g carbs
trace fiber
39 g protein

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VEGGIE CHEESE CASSEROLE

3 c frozen chopped broccoli, thawed and drained
1/2 c  reduced-fat biscuit/baking mix
1 c reduced-fat sour cream
1 c reduced-fat cottage cheese
2 eggs
1/4 c butter, melted
1/4 tsp salt
1 large tomato, thinly sliced and halved
1/4 c grated Parmesan cheese

Arrange the broccoli in a greased 8-inch square baking pan; set aside.

In a large bowl, beat the biscuit mix, sour cream, cottage cheese, eggs, butter, and salt; pour over the broccoli.  Arrange tomato slices over the top; sprinkle with Parmesan cheese.

Bake, uncovered, at 350 F for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.

Here’s the dirt:
9 servings

158 calories
9 g fat (6 g saturated fat)
72 mg cholesterol
354 mg sodium
10 g carbs
1 g fiber
8 g protein

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OVEN-ROASTED CORN ON THE COB

2 Tbsp finey chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp water
4 ears of corn, shucked

Preheat the oven to 450 F.  Tear off 4 (12-inch square) sheets of heavy-duty foil.

In a shallow bowl, combine the cilantro, lime juice, olive oil, and water.  Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil.  Wrap the foil around the corn securely, then place directly on an oven rack.  Bake, turning occasionally, until tender (about 25 minutes).

Here’s the dirt:
4 servings

109 calories
4 g fat (1 g saturated fat, 0 g Trans fat)
0 mg cholesterol
14 mg sodium
18 g carbs
3 g fiber
3 g protein
3 mg calcium

-Erica

Monterey Jack Turkey Burgers

These burgers are delicious (and much healthier than regular burgers).  What a perfect way to enjoy a BBQ with friends and family.

MONTEREY JACK TURKEY BURGERS

3/4 pound ground skinless turkey breast
2 shallots, finely chopped
1 Tbsp reduced-sodium soy sauce
1 Tbsp ketchup
1 tsp minced fresh garlic
1/4 tsp freshly ground pepper
1/3 c. shredded Monterey Jack cheese
4 strips turkey bacon
4 hamburger buns, split and toasted
1 tomato, cut into 4 slices

1. In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper.  Blend in the cheese, then form into 4 burgers.

2. Heat an indoor ridged grill sprayed with non-stick cooking spray.  Cook the burgers until cooked through (about 6 to 8 minutes on each side).  When you turn the burgers, add the bacon to the grill; cook until crisp (about 3 to 4 minutes on each side).  Serve the burgers in the buns, with the bacon and tomato slices.

Here’s the dirt:
4 servings

306 calories
9 g fat (4 g saturated fat, 1 g Trans fat)
77 mg cholesterol
707 mg sodium
26 g carbs
2 g fiber
31 g protein
130 mg calcium

-Erica

Stovetop Macaroni and Cheese

My chicklets love mac-and-cheese, so it is a must in our house.  Of course, I would now substitute whole grain pasta for the regular stuff in this recipe.  That would likely change the nutritional info at the bottom slightly (in the best possible way, no doubt).

STOVETOP MACARONI AND CHEESE

2-1/4 c. elbow macaroni
1 c. fat-free milk
3/4 c. shredded reduced-fat sharp cheddar cheese
3/4 c. shredded reduced-fat Monterey Jack cheese
1/3 c. shredded American cheese
1/3 c. shredded part-skim mozzarella cheese
1/2 tsp. ground white pepper

1. Cook the macaroni according to the package directions; drain and return to the pot.

2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper.  Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.  Serve sprinkled with nutmeg and a side of minted, steamed green beans.

Here’s the dirt on this recipe:
6 servings (about 1 cup)

299 calories
9 g. fat (5 g. saturated fat, 0 g. Trans fat)
30 mg. cholesterol
353 mg. sodium
35 g. carbs
1 g. fiber
18 g. protein
402 mg. calcium

-Erica

Cheesecake…really

As you can probably tell already I love sweets.  I really do.  There is nothing better than cuddling up on the couch with my hubby and sharing something sweet…or is there?  Yes, yes there is – losing weight and being healthy!  But, I have already declared that I will not be giving up all sweets.  I know I cannot do that, and I know if I try I will fail.

Thankfully, there are options available to enjoy without sabotaging your entire day (or week…or plan in its entirety).  This happens to be one of them:

CHEESECAKE

12 graham crackers (2.5″ squares), crushed finely
2 c. light cream cheese (Neufchatel)
1 c. fat-free sour cream
1/2 c. sugar
2 tsp. vanilla extract
2 large eggs
2 tsp. grated lemon zest

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray (again I use Cake Release by Wilton).  Press the graham cracker crumbs over the bottom and partially up the sides of the pan.

2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar, and vanilla until smooth.  Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.  Pour the batter into the springform pan and set into a large roasting pan.  Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake until almost completely set (about 30 to 35 minutes).

3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven another 30 minutes.  Transfer to a rack and run a knife around the edge of the pan to release the cake.  Cool completely, then refrigerate, covered, until ready to serve.

Here’s the dirt on this recipe:
16 servings

128 calories
6 g fat (3 g saturated, 0 g Trans fat)
42 mg cholesterol
210 mg sodium
14 g carbs
0 g fiber
5 g protein
64 mg calcium

-Erica