Archive for the ‘Cheese’ Category

Recently(ok so really like 3 months ago) I saw this post on Nutmeg Nanny’s Blog.  My mouth started to water, because smothered chicken is SO delicious, but so bad for you! So when I saw that she had lightened up the recipe, I knew I had to make it. This is SO delicious.  I don’t need that 1,000 calorie smothered chicken dish anymore.


2 boneless, skinless chicken thighs
1 teaspoon olive oil
1 green bell pepper – sliced
8 oz mushrooms – sliced
1 large onion – cut in half and sliced
1 clove garlic – minced
1 teaspoon oregano
salt and pepper – to taste
1/2 cup reduced fat mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Heat half of olive oil in a skillet and add peppers, mushrooms and onions. Saute until soft and then add garlic, oregano, salt and pepper. Stir together and set aside.
  3. Heat remaining olive oil and add chicken thighs, cook for about twenty minutes, cooked all the way through.
  4. In a 8×8 pan and chicken, and top with veggie mix, top with chicken, place cheese on top of chicken and bake until cheese is melted.



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One word for this meal..YUM!! If I could make the text bigger I would!! So delish, so full of flavor. Who would have thought of buffalo chicken in mac and cheese, that’s homemade.  I found numerous recipes for this dish and created my own trying to be a bit healthier with what I chose to make it with. This is the orignal recipe that I based my version on. so here you go my friends. Make this TONIGHT. You won’t regret, plus you have leftovers for days!


4 slices of low sodium bacon

4 chicken thighs

1/2 cup of beer, of your choice

1 pound dry whole wheat elbow macaroni

1/2 cup(1 stick) of butter plus 2 tablespoons

1 tablespoon minced garlic

1/3 cup all-purpose flour, plus 1 cup

1 1/2 cups of whole milk and 1 1/2 cups of regular milk, plus 2 tablespoons

3/4 teaspoon of sea salt

3/4 teaspoon of ground black pepper

3 cups grated Skim Shredded mozzarella Cheese

3 cups grated Skim White Cheddar Cheese

1/2 cup crumbled blue cheese

1 egg

A few tablespoons of olive oil

2/3 cup of Frank’s Red Hot, more or less depending on how flavorful you want the dish

1 cup panko bread crumbs

Cooking spray


  1. Preheat oven to 400 degrees. Coat bottom and sides of a 13 by 9-inch baking dish with cooking spray.
  2. Arrange bacon on cookie sheet with foil and bake until crisp, about 10 minutes. Chop up when cooled down.
  3. Put the chicken and beer in a bowl and marinate the chicken for about 20 minutes, or until you are ready to dice it.
  4. Bring a pot of water to a boil, add macaroni and cook to al dente, about 10 minutes. Drain the water and put back into pot until needed.
  5. Melt 1/2 cup of butter in large pan over medium heat and add garlic, cook till golden.  Add 1/3 cup of flour and again cook till golden.  Add 3 cups of milk, salt and pepper, bring to a boil, make sure you stir! Add 2 cups of cheddar cheese and 2 cups of mozzarella(keep extra cheese for top layer)  stir until cheese is melted about 1 to 2 minutes.
  6. Add the cheese sauce, blue cheese crumbles and bacon to the macaroni until combined, pour into baking dish and smooth surface.
  7. Dice the chicken into small cubes.
  8. Put the remaining 1/3 cup of flour  in a medium bowl. In another bowl, add 2 tablespoons of milk and egg, whisk till mixed. Drain beer from chicken and dip into flour to coat, then into egg mixture then back to the flour.
  9. Add olive to large skillet over medium high heat. Fry chicken until golden brown and good through, about 5 minutes per side. If needed cook in batches. Add chicken and hot sauce to a bowl and toss till coated. Top the macaroni with chicken, sprinkle remaining cheese on top. Sprinkle with panko crumbs. Spray top layer with cooking spray. Bake for about 25 to 20 min.


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I saw this recipe in Parenting Magazine and put into my files, I’m glad I found it, because it’s just a different spin on enchiladas!


2 teaspoons of olive oil

1 small onion, chopped

1 tablespoon of garlic

1 can (14.5) ounces of diced tomatoes

1/2 teaspoon of coriander

1/2 teaspoon of cumin

1/2 teaspoon of oregano

Pepper to taste

1/4 cup chopped fresh cilantro

1/2 pound ground turkey

1 can (15 ounces) of black beans, rinsed and drained

6 tortillas

1 1/4 cups of reduced fat shredded cheddar cheese


  1. Pre heat oven to 350 degrees. Heat oil in pan. Add onion and cook for about 5 minutes or until softened. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown. Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer. The  sauce will be a bit chunky. Stir in cilantro.
  2. Cook beef; drain fat and stir in beans. Warm the tortillas in the oven for about 5 minutes to make them easier to roll; remove. Spread 1/2 cup of cheese among tortillas. Fold over tortilla sides, place seam side down in the baking dish. Pour the remaining sauce on top and bake, uncovered for about 15 minutes. Sprinkle on remaining cheese and bake another 5 minutes more or until cheese is melted.


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Chicken Rollantini

We eat a lot of chicken in our house and it’s always nice to switch up some recipes! I was in the mood for something totally different, so I decided to throw together this recipe!



2 thin sliced chicken breast halves

4 slices of deli smoked turkey

2 slices of provolone cheese

4 large basil leaves

2 toothpicks

Salt & Pepper to taste

1 tablespoon of olive oil


  1. Heat oven to 350 degrees. Spread chicken cutlets on a cutting board, make sure they are thin.
  2. Place 2 slices of smoked turkey on each piece of chicken. Top each slice with one slice of provolone cheese and 2 basil leaves. Roll up chicken to enclose filing, folding any overlapping edges of turkey over cheese. Secure closed with toothpicks. Season with salt and pepper.
  3. Heat oil in a skillet over medium high heat. Add chicken rolls and brown on all sides, turning about 4 minutes. Place rolls to a baking dish and cover with foil. Bake for 20 to 25 minutes or until chicken is cooked through.
  4. Make sure you remove toothpicks before serving!


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My husband and I both are from cities that are known for their famous foods. I’m from Philadelphia,  and as we all know, cheese steaks are our fame. My husband is from Buffalo and chicken fingers are their fame.  But another amazing food in Buffalo is just their simple chicken finger subs.  On Sundays, during football season, with being completely honest to you, is the one day where our meal isn’t very healthy. We decided that we wanted to try to re-create the chicken finger sub we often get when visting Buffalo, from John & Mary’s.



Lettuce and Tomatoes for 2 sandwiches

2 sandwich rolls

2 chicken breast, sliced into halves, so you have 2 tenders for each sandwich

Frank’s Hot Sauce


2 slices of provolone cheese

1 cup of bread crumbs

1 tablespoon of EVOO


  1. Pre-heat oven to 425 degrees. Coat chicken breast with flour and then dip into egg. Once chicken breast has been dipped into egg, dip into bread crumbs.
  2. In a large skillet, heat the olive oil and pan fry the chicken breast for about 3 to 4 minutes. Transfer to a baking sheet, and bake for 10 minutes or until fully cooked.
  3. In a small bowl, mix hot sauce and butter, to your liking. Remember, the more butter added to sauce, the less spicy it will be.
  4. Once chicken is cooked, dip into sauce mixture, place back on baking sheet, place cheese on top, and put back in oven till cheese is melted. Serve on roll, with blue cheese if you like it and lettuce and tomato!


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This version of baked pasta classic is rich and satisfying yet, easy to prepare. It also it’s a lightened up version, instead of using ricotta cheese, I used cottage cheese. It turned out just as yummy. The only difference is, is that the cottage cheese cooks it’s self away, so the shell it’s self isn’t as stuffed with cheese. I will definitely  make this recipe again.  This makes  4 manicotti and each manicotti has 204 calories.



1 pound turkey sausage

2 cups (16 ounces) of cottage cheese

1 package (8 ounces) manicotti shells

1 jar (26 ounces) spaghetti sauce

1 cup (4 ounces) shredded part skim mozzarella cheese


  1. First, bring a pot of water to a boil and boil manicotti till all dente. Meanwhile, in a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in greased 13 by 9 inch baking dish. Top with spaghetti sauce.
  2. Cover and bake at 350 degrees for 55 to 60 minutes or until meat thermometer inside into center of a shell reads 165 degrees.
  3. Uncover, sprinkle with mozzarella cheese. Bake 8 to 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.


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I can’t believe I’ve never posted this dip before! This dip has been a family recipe for years! We love it during football games, it’s so easy to prepare and pop in the oven before the game starts! You can serve this recipe warm or cold, but its much better served fresh out of the oven!



1 can(14 ounces) of artichoke hearts, drained

1 package (8 ounces) of cream cheese, softened

1 cup mayonnaise

3/4 cup finely shredded parmesan cheese

1 package (8 ounces) of crab meat, finely chopped

Bread or Crackers, to dip


  1. Chop artichoke hearts. Set aside.
  2. In a medium bowl, stir together cream cheese and mayonnaise, artichoke hearts, parmesan cheese and onions. Fold in crabmeat.
  3. Spoon into 9 inch pie plate. Bake uncovered, at 375 degrees about 25 minutes or until heated through. Serve with bread or crackers.


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