Category: Cheese

Categories
Cheese Chicken Tortillas

Skillet Chicken Ole’

If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.

Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.

Categories
Cheese Ground Beef Vegetables

Shepherds Pie

1 pound ground Beef Top Round, cooked
1 12 oz. can green peas
1 12 ounce corn, creamed
1 12 ounce can green beans, drained
6 potatoes, peeled and cubed, or leftover mashed potatoes
2 tablespoons flour
2 cups water
dash salt and pepper
1 dash garlic powder
2 cups cheddar cheese, shredded – or slices of American cheese

Cook amd mash potatoes. Brown beef, drain all but 1 tablespoon drippings. Add seasonings and water, simmer until gravy thickens. Layer meat, hamburger gravy,vegetables, potatoes and cheese. Bake at 350 for 20 minutes. Remove from oven when cheese is melted.
8 Servings

Categories
Cheese Pasta Seafood

Seafood Lasagna

1 package lasagna noodles
2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked
2 6 1/2 oz. can crab meat, 1 1/2 cups fresh
2 tablespoons butter or margarine
2 tablespoons flour
2 cups half and half
salt and pepper, to taste
1/2 cup feta cheese, with sun dried tomatoes and basil
1/4 cup Parmesan cheese
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, shredded
1 slice bread, crumbled into crumbs

Cook lasagna noodles for 5 minutes, drain.
In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat.
In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.

8 Servings

Categories
Cheese Pizza Steak

Philly Cheese Steak Pizza

pizza crust
1/2 cup mayonnaise
1/4 cup honey mustard
1 tablespoon horseradish
salt and pepper
1 cup sirloin tip steaks, thinly sliced, bite-sized pieces
1 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup fresh mushrooms, thinly sliced
1 clove garlic, minced
1 cup mozzarella cheese
1/2 cup cheddar cheese, shredded

Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Saute onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through.
Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

Categories
Cheese Mexican Tortillas Turkey Breast

Mexican Lasagna

6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Tortillas

Preheat oven to 400 F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.
Add tomatoes, garlic and chili powder, and cook about 2 minutes.
In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.
Top with the fourth tortilla and cover with aluminum foil.
Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

Categories
Cheese Chicken Breasts Tortillas

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Makes 8 servings.

Categories
Cheese Pizza Vegetables

Grilled Veggie Pizza

1 pizza crust, Boboli or other pre baked pizza crust
2 cups mixed grilled veggies
2 cups mozzarella cheese, cheddar and Parmesan
1/2 cup pizza sauce
dash oregano

Assemble pizza:

Place crust on pizza pan. Top crust with the pizza sauce, grilled vegetables, grated cheeses and oregano. Bake at 400 degrees for about 10 minutes.

4 Servings

Categories
Cheese Pasta Vegetables

Creamy Veggies with Spaghetti

1/2 lb broccoli florets
1 cup sliced zucchini
1 cup sliced fresh mushroom
1 cup thinly sliced carrot
1 tablespoon olive oil
8 ounces spaghetti
1/4 cup chopped onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons flour
3 tablespoons chicken bouillon
1 teaspoon thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.
Set aside. Cook spaghetti according to pkg directions.
In another saucepan, saute onion and garlic in butter for 30 seconds.
Stir in flour, bouillon and thyme.
Slowly add milk, bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low; stir in cheeses.
Add vegetables; heat through.
Drain spaghetti; toss with vegetable mixture.

Categories
Cheese Dried Beef Mushrooms

Creamed Chipped Beef

1/4 cup butter or margarine
4 ounces dried beef
2 tablespoons finely chopped onion
3 tablespoons all-purpose flour
1 cup milk
1 cup sour cream
1 can (4 ounces) chopped mushrooms, drained
1 cup shredded Cheddar cheese
2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)
salt and pepper to taste

Preparation:

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

Recipe for creamed chipped beef on toast serves 4.

Categories
Cheese Chicken Tortillas

Chicken Quesadillas

2 cups cooked chicken, chopped
1 cup cheddar cheese, mexican blend, shredded
2 tablespoons taco seasoning mix
1 cup sour cream
1 cup salsa
4 flour tortillas

Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through.

Remove from pan, cut into triangles. Serve with sour cream and salsa.