Category Archives: Cheese

Tortilla Pizza

What you need:

  • Small corn tortillas
  • Salsa
  • Shredded cheddar cheese

Mound a little salsa and cheese on each tortilla. Cook on foil-lined tray in toaster oven until cheese has melted and is brown at the edges.

Kids can help: Assemble the “pizzas,” cover the tray with foil

Extras: A layer of refried beans under the salsa, cilantro for garnish, a dollop of sour cream or a sprinkle of finely chopped green pepper

Nutritional Information:
Calories 137
Total Fat 5.5g
Saturated Fat 3.1g
Cholesterol 15mg
Sodium 131mg
Potassium 334mg
Total Carbohydrate 16.8g
Dietary Fiber 2.8g
Sugars 3.2g
Protein 6.7g
Vitamin A 21%
Vitamin C 60%
Calcium 16%
Iron 5%


Italian Style Meat Loaf

Shape this meat loaf the night before and refrigerate- then pop it in the cooker the next morning.

1 8-ounce can pizza sauce
1 beaten egg
½ cup chopped onion
½ cup chopped green sweet pepper
⅓ cup fine dry seasoned bread crumbs
½ teaspoon garlic salt
¼ teaspoon pepper
1 ½ pounds lean ground beef
½ cup shredded mozzarella cheese (2 ounces)


  1. Reserve ⅓ cup pizza sauce; cover and chill. In a medium mixing bowl combine remaining pizza sauce and egg. Stir in onion, green sweet pepper, bread crumbs, garlic salt and pepper. Add ground beef and mix well.
  2. On a sheet of foil, shape a 6-inch round meat loaf. Lift and transfer meat and foil to the slow cooker. Press meat away from sides of the cooker to avoid burning.
  3. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 ½ to 4 ½ hours (or to 170 degrees internal temperature).
  4. Spread meat with the reserved ⅓ cup pizza sauce. Sprinkle with mozzarella cheese. Cover cooker and let stand 5 to 10 minutes.
  5. Carefully lift meat loaf with foil and transfer to a serving plate; discard the foil.

Calories 228
Fat 20 g total
Cholesterol 83mg
Protein 20 g
Carbohydrate 8 g
Sodium 510 mg
Potassium 360 mg


Twice Baked Potatoes


4 small baking potatoes (about 6 ounces each)
Cooking spray
1/8 teaspoon kosher salt
1/4 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup), divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
2 bacon slices, cooked and crumbled


  1. Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
  2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
  3. Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.


Nutritional Information
Calories 194
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 4.9 g
Carbohydrate 15.8 g
Fiber 1.9 g
Cholesterol 7 mg
Iron 1 mg
Sodium 193 mg
Calcium 126 mgTwice baked potatoes

White Chili

3 15-ounce cans great northern, pinto, or cannellini beans, drained
2 ½ cups chopped cooked chickenwhite-chicken-chili+srgb.
1 cup chopped onion
1 ½ cups chopped red, green, and/or yellow sweet pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon dried oregano, crushed
3 ½ cups chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)

  1. In a 3 1/2 , 4-, or 5-quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.
  2. Cover; cook on low-heat setting for 8-10 hours or high-heat setting for 4 to 5 hours.
  3. Ladle the soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.

Nutritional Information:
Calories 310
Total Fat 5g
Saturated Fat 1g
Cholesterol 43mg
Sodium 523mg
Potassium 862mg
Total Carbohydrate 38g

Muffins De Maiz (en ollo de coccion)


4 huevos
1 paquete (8,5 onzas) de mezcla para muffins de maíz
1 lata (14,75 onzas) de maíz estilo crema
3/4 taza de leche
3/4 taza (1 mediana) de pimiento rojo picado
4 oz puede picada pimiento verde Chile
1/2 taza de mezcla mexicana de queso rallado (2 oz)


1.Engrasar el interior de un 3 1/2 o 4 cuartos olla de cocción lenta con aceite en aerosol o insertar liner olla de barro, a un lado.
2.In un tazón grande, mezcle los huevos, muffins de maíz, mezcla de maíz estilo crema, la leche, la pimienta dulce y Chile pimientos. Coloque la mezcla de huevo en la olla preparada.
3. Tape y cocine a temperatura baja temperatura de aproximadamente 4 horas. Espolvoree por encima del pan cuchara con queso. Deje reposar, tapado, durante 30 a 45 minutos antes de servir.

Información nutricional

Cantidad por porción: 1/2 taza
Calorías: 195
Grasas: 7g
Colesterol: 94 mg
Sodio: 437 mg
Carbohidratos: 27g
Fibra: 1,5 g
Azúcar: 8g
Proteína: 6g

Pizza Soup

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1 cup chopped onion
1 cup chopped green pepper
1 cup sliced fresh mushroom
1 cup sliced zucchini
1 can (14.5 ounce) low sodium beef broth
1 can (16 ounce) diced tomatoes
1 can (8 ounce) pizza sauce
4 ounces sliced smoked sausage (can be replaced with any kind of  meat)
1/2 teaspoon pizza or italian seasoning
1/2 cup shredded reduced fat mozzarella cheese


1. Combine onion, pepper, mushrooms, zucchini, and 1/4 cup beef broth in saucepan. Bring to boil. Reduce heat and simmer for 5 minutes.
2. Stir in remaining broth, undrained tomatoes, pizza sauce, cooked sausage (or meat of choice), and seasoning. Bring to boil. Reduce heat and simmer covered for 5-10 minutes until veggies are tender.
3. Top with cheese.

Nutritional Information
Amount per serving: ~1 1/2 cups
Calories: 100
Fat: 7.3g
Cholesterol: 16mg
Sodium: 478mg
Carbohydrate: 14g
Fiber: 2g
Sugars: 5g
Protein: 8g

Stuffed Green Pepper Cups


1 pound ground beef
1/3 cup finely chopped onion
1 (15 ounce) can tomato sauce, divided
1/4 cup water
3 tablespoons grated Parmesan cheese, divided
1/8 teaspoon pepper
1/2 cup uncooked instant rice
4 medium green peppers

1. Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. 2. Cover and microwave on high for 2-1/2 to 3-1/2 minutes. Stir in rice; cover and let stand for 5 minutes.
3. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish. 4. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 10-12 minutes or until peppers are tender. Let stand for 5 minutes before serving.

Nutritional Information
Amount per serving (1 each)
Calories: 303
Fat: 12g
Cholesterol: 59mg
Sodium: 1226mg
Carbohydrates: 24g
Fiber: 3g
Protein: 25g

Quick Lasagna


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1 pound ground beef
1 large onion, chopped
1 clove garlic, minced, or 1/8 teaspoon garlic powder
2 cups spaghetti sauce
4 tablespoons fresh parsley, or 4 teaspoons dried
1 teaspoon oregano
1 teaspoon basil
1 pint (2 cups) low-fat cottage cheese
1 cup shredded mozzarella cheese (4 ounces)
6 uncooked lasagna noodles
1⁄2 cup grated parmesan cheese

1. Cook ground beef over medium-high heat (350 degrees in an electric skillet) until it is no longer pink.
2. Drain fat, add onion, and cook until onion is clear.
3. Add garlic, 1 cup of the spaghetti sauce, and herbs; spread evenly in skillet.
4. Reduce heat to low (200 degrees in an electric skillet), spread cottage cheese over mixture, and sprinkle with half of the Mozzarella. Top with 4 noodles, breaking remaining 2 to fill in open spaces.
5. Pour remaining spaghetti sauce evenly over the top of noodles; gently press noodles down to moisten.
6. Cover and simmer 15 minutes until noodles are tender. Top with remaining cheeses, cover, and simmer 2 more minutes or until cheeses are melted.
7. Let stand, covered, 5-10 minutes before serving.  Refrigerate leftovers within 2 hours.
Yield: 12 servings

Nutritional Information
Amount per serving (3/4 cup)
Calories: 170
Fat: 7g
Cholesterol: 25mg
Carbohydrate: 13g
Fiber: 2g
Sugar: 5g
Protein: 16g

Easy Manicotti


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1 package (8 ounces) manicotti shells (14 shells)
1 egg
1 carton (16 ounces) low-fat ricotta or cottage cheese
6 ounces shredded low-fat mozzarella cheese
1⁄4 cup fresh parsley, minced, or 1 tablespoon dried parsley
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon italian seasoning
1⁄4 teaspoon garlic powder
1 jar (26 to 28 ounces) pasta sauce

1. Cook pasta according to package directions and drain.
2. While pasta is cooking, beat egg in medium bowl. Add remaining ingredients except pasta sauce and mix well.
3. Pour a little of the pasta sauce in the bottom of a rectangular baking pan to prevent pasta from sticking.
4. Stuff shells with filling (about 2-3 rounded teaspoons per shell); arrange stuffed shells in pan.
5. Pour remaining sauce evenly over pasta.
6. Bake at 350 degrees for 10-15 minutes or until bubbly throughout.
7. Let rest 10 minutes outside of oven before serving.
8. Refrigerate leftovers within 2 hours.
Number of servings: 14 shells

Nutrition Information
Amount per serving: 1 filled shell
Calories: 170
Fat: 6g
Cholesterol: 25mg
Sodium: 600 mg
Carbohydrate: 19g
Fiber: 2g
Sugar: 5g
Protein: 10g

Butternut Squash and Chile Pan-Fry


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1 medium butternut squash, about 1 1/2 to 2 pounds
1 pound fresh green poblano chilies (about 4 whole peppers), or 1 cup canned poblanos chopped
1 1/2 tablespoons olive or vegetable oil
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon chili powder
1 cup grated cheese (try Monterey jack)

1. Peel squash, cut in half, and remove seeds. Cut the squash into 1/2 inch pieces.
2. Prepare fresh chilies by roasting the peppers either by placing them over a stovetop gas flame or by roasting under an oven broiler, turning them frequently until all sides are charred black, about 7-10 minutes. Remove the stems and seeds and chop.
3. Heat oil over medium heat. Add onions and cook, stirring for about 3 minutes. Add the squash, salt, and chili powder. Cover and cook, stir occasionally, about 10-12 minutes. Stir in chopped chilies and cook about 3 minutes.
4. Sprinkle with cheese and cover until cheese melts, about 2 minutes.
5. Serve hot. Refrigerate leftovers within 2-3 hours.
Yield: 10 servings

Nutrition Information
Per serving: 2/3 cup
Calories 80
Fat 3g
Cholesterol 0mg
Sodium 330mg
Total Carbohydrate 11g
Fiber 2g
Sugar 3g
Protein 4g