Pineapple Party Cheese Ball

This recipe was given to me over 20 years ago, when I was in college. It is super easy to make and I have adapted it over the years. Perfect for parties or holidays!

3/4 cup shredded fat free sharp Cheddar cheese
1/2 finely chopped red or green bell pepper or mix of both
2 tsp grated onion
1 8 oz can crushed pineapple in juice, well drained
1/2 of 8oz package 1/3 less fat cream cheese, softened
1/2 of 8 oz package fat free cream cheese softened


Line a bowl with plastic wrap. Mix all of the ingredients together and place in the lined bowl. Cover with remaining plastic wrap and chill for at least 3 hrs to harden.

Take out and it will easily come out of the bowl in a dome shape. Roll in parsley, chopped nuts or sprinkle with black pepper.

Serve in middle of plate surrounded by chopped veggies! SOOO GOOD!

Enjoy!~

Wonton Lasagna

I chose to make this recipe with wonton wrappers since they are 1/4 calories and carbs than regular lasagna noodles.

***Note, you can substitute a jar of spaghetti sauce for the cans of tomato puree and sauce.

1 bag morning star farms crumbles
1 14.5 oz can tomato puree
3 cans of 8 oz sodium free tomato sauce
1 cup chopped mix of red/green peppers and Vidalia onion
1/2 cup thinly sliced zucchini
1 tsp minced garlic
1 tsp red pepper flakes
1.5 tsp Italian seasoning any kind
1/2 tsp dried oregano
1/2 tsp dried basil
1 12oz container fat free cottage cheese
2 tbsp. grated parmesan cheese from container or shredded
1 8-10 oz container of frozen spinach thawed and patted dry (I use paper towels)
15-20 wonton wrappers
1 cup shredded skim/low fat mozzarella, shredded


Cook Crumbles according to package. Add tomato puree and next 8 ingredients and cover over low-med heat. Preheat oven to 350 and mix together spinach, parmesan and cottage cheese. Spray a 9.5 x 12.5 baking dish with PAM. place crumbles mixture on bottom in a thin layer. Add wonton wrappers on top in a single layer. Spoon over with spinach mixture and spread evenly. Repeat until you have crumbles or spinach mixture on top. Sprinkle mozzarella evenly on top of last layer. Place in the oven for 30-40 mins until brown.

I use Le Cruset for baking dishes that I will then serve. Not only are they the best, but they make a beautiful presentation and clean up perfectly without hours of soaking and scraping. The best in French bakeware. I feel I am investing in my health so I should invest in great cooking tools. Click below to see what I use.

Happy Eating!

Valentine's Day Dip & Sandwich Spread

This dip can be used as an appetizer/dip or a spread for a sandwich. You can add all sorts of ingredients to your liking.

Ingredients:
1/2 cup roasted red peppers, well drained, finely chopped
2 tablespoons SPLENDA® No Calorie Sweetener
1 small can of water chestnuts drained and finely chopped
1 sprig of green onion chopped
2 cups sharp cheddar cheese, shredded
2 tablespoons Vidalia onion chopped
2-3 button mushrooms chopped (optional)
1/2 cup mayonnaise ( I use Duke's Light)
1 teaspoon cider vinegar
1/4 teaspoon black pepper

Directions:
1. MIX all ingredients together in a small mixing bowl. Refrigerate until ready to serve.

Brown Sugar (Splenda) Baked Brie with Almonds

This is a very easy recipe. You can NOT screw this up! We served this at an art gallery for opening nights and always was a hit. I also recommend using low sodium/sugar free orange marmalade instead of the Splenda/Dijon mixture.

Bottom: Brie cheese wheel or wedge

Mixture:
1 cup of brown sugar (really use brown Splenda)
1/4 cup Dijon mustard

Topping: sliced or slivered almonds


There are 2 versions to this recipe:

1. Use a brie wheel and put it in the oven at 425 for 8-10 mins with the mixture covering the top of the brie and bake. Sprinkle with almonds when out of oven.

2, Use a brie wedge, place on plate, put in microwave for 1-2 mins until soft and starting to melt, slather with mixture and sprinkle with almonds.


When done baking/nuking and sprinkling sliced almonds, surround the cheese with cut veggies such as carrots, broccoli, celery. Use a spreader to break into the cheese, rind and all and cover your veggies for a special treat!

Pastaless Pasta Bake

This is now my all time favorite recipe! I am making it tonight again with grilled eggplant slice

2 eggs
1/2 onion chopped
1/2 greep pepper chopped
Morning Star Farms crumblers
spaghetti sauce
low fat mixed cheese
sliced eggplant (optional)
low fat provolone slices
low fat sprinkle or shaved parmesan cheese


Spray a baking dish with PAM, split 2 eggs open and mix with a fork, then layer the bottom of the pan with the eggs. Layer green chopped peppers on top of wet eggs. Cook Morning Star Farms crumblers according to package (I sautee them on the stove until done). Layer mixure on top of eggs and peppers. If you use the eggplant, slice lengthwise and sautee on stove then layer on top of crumbles. Grill onions and place on top of crumblers or eggplant if used. Cover with your choice of spaghetti sauce. I use Ragu traditonal. Sprinkle with mixed cheese and cover the top with provolone slices. Sprinkle on parmesan cheese. Dash any type of italian dried seasoning on top. I use dried basil, oregano, cracked fresh pepper and a sprinkle of Mrs Dash.

Bake at 400 for 30 mins or until cheese is melted and ligtly browned. Let sit and cool. This is so delicious, and makes for excellent leftovers. Even better the next day!

Slow Cooker Veggie Lasagna

Adapted from the Today Show

Cook time:2 hours 0 minute

Prep time:20 minutes

Servings:8


While this lasagna is delicious fresh out of the slow cooker, many think it's even better the next day!

You can swap in other vegetables like sliced bell peppers, zucchini and summer squash or change up the greens to Swiss chard. You can alternate beans to kidney beans or black beans. You can also include lean ground beef or turkey by browning ground meat in a pan before adding it to the tomato mixture before layering.

For leftovers, allow the lasagna cool in the slow cooker (no more than about 90 minutes for food safety), then remove in portions and refrigerate for up to 5 days. Reheat in the oven or microwave.


Ingredients

Tomato Sauce
2 28-ounce cans diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
4 cloves garlic, finely chopped (or 2 tablespoons bottled minced garlic)
1 tablespoon dried oregano, plus more for sprinkling
2 teaspoons dried thyme
3/4 teaspoons sea salt
3/4 teaspoons, plus 1/2 teaspoon freshly ground black pepper


Cheese Blend
1 cup part-skim ricotta cheese
1/3 cup Parmesan cheese, grated
1/8 cup parsley, chopped (or a handful) or 1 tablespoon dried parsley

10 sheets uncooked lasagna noodles (for about four layers)
1 10 ounce bag baby spinach
1½ cup sliced mushrooms (about 12 to 15 button mushrooms)
1 14.5 ounce can low sodium Great White Northern Beans, rinsed and mashed slightly (or 2 cups cooked white beans)
3/4 cup part-skim mozzarella cheese, shredded



Preparation

Lightly rub the inside of the slow cooker with butter to help with sticking and cleanup.

Make the Tomato Sauce: In a bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper.

Make the Cheese Blend: In another bowl, combine the ricotta, Parmesan, parsley and a 1/2 teaspoon black pepper.

Build the Lasagna:

Spoon a modest layer of tomato sauce (about 8 ounces) into the bottom of the slow cooker.

Add a layer of lasagna noodles, breaking into pieces to fit the shape of the slow cooker and cover a single layer.

Add two large handfuls of spinach (about 3 cups) and press down.

Spoon about half of the Cheese Blend and press and spread with a spatula or wooden spoon. You can also use a pastry bag or plastic ziptop bag with the tip cut off to spread across the spinach.

Add another layer of lasagna noodles, breaking pieces to fit and create a single layer.

Add about 1 cup (8-12 ounces) of the tomato sauce.

Add the beans as a layer, then repeat the spinach, followed by the Cheese Blend.

Add a layer of noodles and then about 1 cup (8-12 ounces) of the tomato sauce.

Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.

Top with the shredded mozzarella and sprinkle with dried oregano.

Cook on the High setting for 2½ hours or on the Low setting for 4 hours.

Remove lid, let sit for 15-20 minutes and serve.

Cheese Grits

Adapted from Today Show recipe

Ingredients
4 cups boiling water
1 cup quick-cooking grits
1 1/2 teaspoon salt
6 tablespoons butter or margarine
1.5 teaspoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
1.25 cups shredded sharp cheddar cheese
1 tablespoon vegetarian broth
1 egg, beaten



Preparation

Combine the boiling water, grits and salt in a saucepan; mix well.

Cook, covered, over low heat for 5 minutes or until most of the water is absorbed. Stir in the butter, worcestershire sauce, hot sauce, 1 cup of the cheese and broth. Fold in the egg until mixed.

Spoon into a greased 2 1/2 - quart baking dish; sprinkle with the remaining cheese.

Bake at 300 degrees for 1 hour or until bubbly.

Note: This may be prepared 1 day in advance and refrigerated. Bring to room temperature and bake just before serving.

Buffalo-ed Cauliflower with Blue Cheese

Recipe adapted from "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn," by Dale Talde

Yield: 4 servings
Prep Time: 10 minutes

Cook Time: 40 minutes, plus cooling time

Total Time: 50 minutes, plus cooling time
Ingredients

One 2-to-2½-pound head cauliflower, leaves trimmed to expose 1½ inches of stem

2 tablespoons vegetable oil

1 teaspoon kosher salt

¼ cup, plus 1 tablespoon, Sriracha

¼ cup, plus 1 tablespoon, Frank's RedHot sauce

6 tablespoons room-temperature unsalted butter, cut into chunks

½ cup (1¾ ounce) crumbled blue cheese
Directions

1. Preheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.

2. When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wingettes) and cut the stem into thin slices. Make ahead: The cauliflower can be roasted and chilled up to 2 days in advance.

3. In a large saucepan, combine the Sriracha, Frank's RedHot sauce and cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese and serve immediately.

Ancho Chile-and-Cotija Grilled Corn

Recipe by Karen Palmer

Yield: 4 servings
Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes
Ingredients

½ cup low fat cottage cheese

2 tablespoons skim milk

1 teaspoon kosher salt, divided

4 ears of corn, husks on

2 teaspoons extra-virgin olive oil

2 teaspoons Ancho chile powder

¼ cup cotija cheese

¼ cup roughly chopped fresh cilantro leaves
Directions

1. To the bowl of a food processor add the cottage cheese, milk and ½ teaspoon of salt. Purée until smooth

2. Heat a charcoal or gas grill to medium heat. Peel back the husks of the corn, leaving them attached to the corn's base. Remove the corn silk, then rub the kernels of each ear with ½ teaspoon of olive oil and sprinkle each with a pinch salt. Rewrap the ears with the husks using one strip of the husk to tie around the ear to secure the husk. Set the corn on the grill and cook until all sides of the corn are browned, 8 to 10 minutes total. Remove from the grill.

3. Once the corn is cool enough to handle, strip back the husks. Use a grilling brush to mop the corn with the cottage cheese mixture. Sprinkle with the Ancho chile powder, remaining salt, cotija and cilantro and serve.

No Pasta Lasagna

This is one of my favorite recipes~!

8 oz of low fat Ricotta Cheese
1/2 cup grated reduced fat Parmesan cheese
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara or any low sodium Spaghetti Sauce
1/2 cup shredded Mozzarella Cheese
1 cup diced yellow onion
1/2 cup chopped green pepper
1 sliced eggplant lengthwise (optional)
1 cup morning star farms crumblers (cooked)-optional, found in frozen food section
fresh basil leaves chopped and sprinkled on top


Mix ricotta cheese, parmesan, beaten egg, onion, pepper, and seasonings together and place in a oven proof dish. If using eggplant, layer the thin slices on top of the mixture covering the dish. Pour marinara/spaghetti sauce on top and top with low fat mozzarella cheese. Sprinkle chopped basil on top. Bake it in the oven @ 450 for about 20-25 minutes.

This dish is very easy for a comfort meal without the carbs. You can add any veggies of your choice on top of the egg mixture such as artichokes, eggplant, olives, etc. Pack it full of vitamin filling veggies and you can even add Morning Star Farm crumblers, which is a textured vegetarian protein.

Breakfast Protein Pot Pie

Breakfast Pot Pie

Need:
Butter
1 c. onion
1 c. green pepper
10 slices cooked veggie bacon
Salt and pepper
6 eggs, or 6 egg beaters equivalent
Milk (Skim or 1%)
1 potato, shredded or hash browns
low fat Cheddar cheese, shredded
Biscuit dough, you can do whole wheat biscuit dough, frozen food section or from scratch
Maple syrup, sugar free

DIRECTIONS:

1 TBSP butter melted in pan
Add:
1 cup chopped onion
1 cup diced green pepper
Salt on top in pan & sauté
Add:
6 eggs to a bowl and a splash of milk & mix
Add:
onion & pepper mixture and salt and pepper
Coat baking dish with butter and layer bottom with 1 shredded potato, add salt & pepper on top. Place egg/onion/pepper mixture on top of layer of potatoes. Place 10 strips of COOKED bacon in a row across the casserole dish. Cover bacon with 1 cup of shredded cheddar cheese. Cover top of cheese with spoonful/dollops of biscuit dough using spoon across entire top.
Bake 425 for 25 mins
Drizzle with maple syrup (sugar free)

Squash Parmesan

Ingredients -

6 small yellow Squash, sliced 1-inch thick
1/4 cup Olive Oil
1/2 cup grated reduced fat Parmesan Cheese
1 teaspoon Garlic Powder

Preparation:

1. Preheat oven to 400 F.
2. Arrange squash slices on bottom of large ceramic baking dish.
3. Drizzle olive oil over squash. Sprinkle with Parmesan cheese and garlic powder.
4. Bake 30 minutes until golden brown.

Red Pepper Hummus Bites

Ingredients
12 (1/4-inch-thick) cucumber slices
1/3 Cup roasted red pepper hummus
1/4 Tsp. dried oregano
2 Tbsp. crumbled Feta cheese
Red bell pepper strips (optional)
Directions
Lay cucumber slices on flat work surface. Pat dry with paper towels.
In mixing bowl stir together hummus and oregano.
Top each cucumber slice with hummus mixture.
Arrange on serving platter. Sprinkle each with cheese and garnish with pepper strips, if desired.
Serve immediately or cover with plastic wrap and chill until ready to serve.

Grille Eggplant Rollup

Ingredients
1 1/4 Cups bottled Greek vinaigrette
2 Tsp. lemon pepper
1 Tsp. dried basil, divided
1 Large eggplant, peeled and sliced lengthwise into 1/2-inch thick slices
1/2 Cup chopped roasted red bell pepper
1/2 Cup reduced-fat cream cheese, softened (4 oz.)
1/2 Cup crumbled reduced-fat feta cheese
1 Garlic clove, minced
1/4 Tsp. dried thyme
Directions
For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Meanwhile, combine roasted pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil in a small bowl; mix well. Chill.
Remove eggplant from marinade. Grill 3 minutes per side or until tender. Cool slightly.
Spoon 2 tablespoons feta mixture onto narrow end of each eggplant slice; roll up jelly-roll style. Cut roll into 1 1/2-inch slices; secure with toothpicks. Top with additional roasted pepper strips, if desired. Serve warm or at room temperature.

Italian Eggplant Bake

Cook Time: 55 minutes
Ingredients:

* 1 large or 2 medium eggplants—about 1 pound
* 1 jar low-sodium marinara sauce
* 1 15-ounce tub fat-free ricotta cheese, drained
* 1 6-ounce bag baby spinach
* 1/3 cup freshly grated parmesan cheese

Preparation:
Preheat oven to 450 degrees. Slice eggplant lengthwise to a 1/4 inch thickness. Place on large cookie sheet coated with cooking spray. Roast eggplant until tender, about 20 minutes, turning once half-way through.

When the eggplant is done, remove from oven and set aside. Reduce oven heat to 350 degrees.

Place baby spinach in microwaveable dish and sprinkle with water. Cook until just wilted. Squeeze dry.

Spoon on-third of the marinara sauce on the bottom of an 8-inch by 8-inch baking dish. Lay one-third of eggplant slices over sauce, followed by one-third of the spinach and one-third of the ricotta cheese. Repeat layers. Sprinkle with parmesan cheese and bake for 20-25 minutes until bubbling.

Serves 4

Lilly Pulitzer Baked Brie with Fresh Mango Chutney

12 servings

1/2 cup honey
1/4 cup apple cider vinegar
1 large mango, peeled, coarsely chopped
1/2 sweet onion (Vidalia) finely chopped
1 1-inch piece of fresh ginger, peeled, minced
1/4 cup loosely packed cilantro leaves, coarsely chopped
2 8-oz wheels Brie
1 17.3-oz package puff pastry sheets, thawed
water crackers, such as Carr's

1. Bring honey and vinegar to a simmer in a heavy medium saucepan. Stir in mango, onion and ginger. Simmer mixture, stirring occasionally, until most of liquid has evaporated and mango chutney bubbles thickly about 8 mins. Remove from heat, cool slightly. Stir in cilantro.

2. Preheat oven to 400 degrees. Line baking sheet with foil. Cut rind off top of each wheel of Brie. Spoon mango chutney over tops of Brie, dividing equally. Place 1 sheet of puff pastry over top of each, wrapping ends of pastry under the Brie to completely enclose it, pinching ends of pastry together; cut off and discard and excess dough. Place Brie, smooth side up, on prepared baking sheet and bake until pastry is slightly puffed and golden brown, about 25 mins. Serve hot, cutting into wedges and serving atop of water crackers.

Caprice Salad

I have been growing my own basil and tomatoes in the garden this summer, so I decided to make a fresh, quick, cold, calming salad for dinner....A Caprice Salad!

-fresh basil sprigs

-sliced fresh buffalo mozzarella cheese

-sliced tomato

-balsamic vinaigrette

-sea salt and peppercorn

Slice tomato and cheese on a plate, tear basil and add on top. Sprinkle with salt and pepper, pour over balsamic vinegar and serve! Quick, easy and delicious!

Greek Lentil Salad with Bulgur

Bulgur is protein packed! Add the beans and you have a great protein filled recipe!

Greek Vinaigrette
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp splenda
1 teaspoon Dijon mustard
3/4 teaspoon oregano

Salad
1 1/2 cups water
3/4 cups Bulgur
1 (15 oz) can lentils, rinsed, drained
1 medium tomato cut into wedges
1 small cucumber, quartered lengthwise and sliced into small pieces
1/3 cup chopped onion
1/4 cup sliced black olives (I leave these out)
3/4 cup crumbled feta cheese

For the Vinaigrette, combine the olive oil, red wine vinegar, lemon juice, splenda, Dijon mustard, and oregano in a jar with a tight fitting lid. Cover and shake well until blended.

For the Salad: bring the water to a boil. Pour the boiling water over the Bulgur in a heatproof bowl. Cover and let stand for 30 mins. Drain. Combine the Bulgar, lentils, tomato, cucumber, onion and black olives in a large bowl. Pour the vinaigrette over the salad and toss well. Chill, covered for 2 to 8 hrs. Stir in the feta cheese immediately before serving.

CAULIFLOWER CHEESE PEAS BAKE

1 (16 oz.) pkg. cauliflower (frozen) until crispy and tender 1 (10 oz.) pkg. frozen peas Place in shallow 9 x 9 baking dish. 1 c. reduced fat cream of mushroom, chicken or celery soup 1 c. skim milk Minced dried onion 1 c. reduced fat shredded Cheddar cheese Pour over vegetables. Top with 1/4 cup buttered bread or cracker crumbs. Bake uncovered in 350 degree oven for 30 minutes. Serves 8.

Vegan or Vegetarian Spanakopita

A classic vegetarian recipe from Greece: rich and delicious spinach-cheese pie.

Yield	8 servings
Time	1½ hours
Tools	large saucepan or Dutch oven wooden spoon 9x13-inch baking pan, oiled brush
Ingredients	½ c olive oil 2 c onion, minced ¼ t salt 1 t basil 1 t oregano 2½ pounds fresh spinach, cleaned and de-stemmed 5 cloves garlic, minced 3 T flour For Vegans: 2 lbs firm tofu For Regular Vegetarians: 1 pound feta cheese, crumbled and 1 cup reduced fat ricotta or cottage cheese 1 T black pepper 1 pound filo pastry leaves
Directions	Preheat oven to 375º. Sauté onion, salt, basil, and oregano in 2 T oil for 5 minutes. Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp. Turn down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes. Remove from heat and stir in the cheese and pepper. Taste and add more salt and pepper as desired. Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets. Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo. Brush the top with oil and tuck the filo sheets into the pan. Bake uncovered for 45 minutes, until golden-brown and crispy.