RECIPE: Cheddar Cheese Chip Crisps

Cheddar Cheese Chip Crisps

1/4 Cup of Reduced Fat Sharp Cheddar Cheese

No Stick Cooking Spray

 I have also used shredded Parmesan (not the powdered kind) and those are yummy too!!

Pre-heat a non stick skillet over medium heat (about 3-5 minutes).  Spray it with your cooking spray.

Place 4 one-tablespoon piles of your cheese around the pan.  The cheese will start to spread out.

Let it brown up real nice on one side and very carefully take a spatula and flip them over.

Make sure they are firm and crisp but watch so they don't burn.  Lay them flat on a plate to harden.

Makes 4 crisps. 

Number of Servings: 1

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving

Calories: 90.0

Total Fat: 6.0 g

Cholesterol: 20.0 mg

Sodium: 240.0 mg

Total Carbs: 0.0 g

Dietary Fiber: 0.0 g

Protein: 7.0 g

RECIPE: FAUX Fried Cheese Sticks

FAUX Fried Cheese Sticks

Ingredients

4 light string cheese sticks

1 T flour

1 c panko (Japanese bread crumbs)

1/2 c egg substitute (or 2 egg whites)

1 1/2 T Italian Herb Seasoning Blend

Directions

Preheat the oven to 375 degrees. Spray a baking sheet with nonstick cooking spray. Pour the flour onto a small plate.  Cut the cheese sticks in half. Roll each cheese stick in the flour.  Place breadcrumbs and Italian herb blend in a small container with a lid or zipper-top bag; set aside. Pour egg substitute into a shallow dish. Using one hand, roll the floured cheese sticks in the egg mixture. One at a time, using your other (dry) hand, transfer the cheese sticks to the bread crumb mixture and shake to coat. Using the dry hand, remove from the crumb mixture and place on the baking pan. Continue until all cheese sticks are breaded. Spritz each cheese stick with cooking spray. Bake for 10 minutes or until cheese is bubbly and melted.  If desired, dunk these cheese sticks in low-sodium tomato sauce (calories not included).

Makes 4 two-stick servings.

PER SERVING:
calories 141.8
cholesterol 10.6 mg
sodium 335.0 mg
total carb 14.3 g
fiber 0.6 g
protein 14.7 g

 

RECIPE: Cottage Cheese Pancakes

Cottage Cheese Pancakes
These are melty, cheesy, with bits of onion... really good, and almost all protein! A very surprising dish given the 5 ingredients that are used. Double or triple this recipe and serve to the family... everyone will love these!

Half a medium onion, chopped
1 tablespoon butter
1 egg
1/2 cup cottage cheese
2 tablespoons flour
salt
pepper

Saute the onion in the butter until golden... allow to cool in pan. In a small bowl, beat egg slightly, blend in cottage cheese, flour, salt and pepper, and onion butter mixture. Heat nonstick skillet, spray with Pam, and place four 1/4 cup scoops of batter and spread into small pancakes. Cook until browned... flip and cook until lightly brown on other side. YUMMY!

Shared on BE FORUM in March 2006

RECIPE: Spinach and Feta Clafoutis

Spinach and Feta Clafoutis

A savoury take on a clafoutis with all of your favourite

flavours from spanakopita the Greek spinach pie.

Servings: makes 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes 

Ingredients

1 tablespoon olive oil

1/2 onion (diced)

2 green onions (sliced)

5 ounces baby spinach (roughly chopped)

1 tablespoon dill (chopped)

1 tablespoon parsley (chopped)

salt and pepper to taste

1 cup milk

3 eggs

2 tablespoons flour

1/2 cup feta (crumbled)

1 cup kasseri or mozzarella (grated)

Directions

Heat the oil in a pan.

Add the onion and saute until tender, about 5-7 minutes.

Add the green onion and spinach and saute until the spinach wilts.

Remove from heat and mix in the dill and parsley and season with salt and pepper.

Pour the spinach mixture into a shallow 6 cup baking dish.

Mix the milk, eggs, and flour in a food processor and pour it on top of the spinach.

Sprinkle the feta and mozzarella on top.

Bake in a preheated 350F oven until puffed and golden brown on top, about 20-30 minutes.

http://www.closetcooking.com/2011/04/spinach-and-feta-clafoutis.html

*Can be an appetizer if cut smaller.  Good for ANY meal...breakfast, lunch or dinner!

RECIPE: Oven-Baked Cheese Crisps

Oven-Baked Cheese Crisps

These are an oven-baked version of the Italian frico. It's just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.

Ingredients:

• 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff

Preparation:

Preheat oven to 350 F.

Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.

Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.

 Shared HERE