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  • The Low Fat Chick 2:05 pm on July 20, 2013 Permalink | Reply
    Tags: cheese, , ,   

    Crock Pot Turkey Tacos 

    Turkey Tacos

    Here in the tri-state area, we have been experiencing a heat wave of 100 degrees or higher everyday. This is far from normal for my home in CT and my daily commute to NYC for work.  The heat has become so unbearable that I have taken refuge in the house and become overly acquainted with my HDTVs and reading on my tablet.  Electronics have been getting me through the heat wave, so why not go a step further and avoid using the hot stove for cooking?  Enter the Crock Pot. Years ago I always thought using a Crock Pot was cheating when cooking, but when I received one for Christmas years ago from my cousin, my thoughts quickly changed.  The Crock Pot has been the answer to me avoiding long periods over a hot stove in this heat wave.  Enter fantastic, easy, Crock Pot Turkey Tacos!  I found this recipe in a book but modified it for greater flavor.  The results are a tasty, lighter taco, which can easily fool the beef eaters out there. My niece could not tell these had turkey and ate every bite. Perfect for the family, as the  flavor is great, but not spicy.  We served these with a side of low fat refried beans for a full, filling dinner.  Who knew healthier tacos could taste amazing and be easy to cook?!

    Ingredients

    1 lb lean ground turkey (85% Lean / 15% Fat)
    1 medium onion, chopped
    6 oz tomato paste
    1/2 cup medium chunky salsa
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp oregano, dried
    1 tsp red pepper flakes
    1/2 tsp salt
    8 taco shells, yellow corn
    1 cup 2% cheddar cheese, shredded
    1 cup lettuce, shredded

    Preparation

    Brown turkey and onion in a large skillet over medium heat, stirring to separate meat.  Combine turkey mixture, tomato paste, salsa, chili powder, cumin, oregano, red pepper flakes, and salt in Crock Pot. Cover and cook on low for 4 to 5 hours.

    To serve, spoon 1/4 cup turkey mixture into each taco shell.  Top each taco with cheddar cheese and lettuce.

    Nutrition Facts

    Servings: 4 (2 tacos per serving)
    Serving size: 1/4 of recipe
    Calories 456
    Total Fat 27g

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    • Jueseppi B. 3:13 pm on July 20, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™.

    • Karista 12:32 pm on July 22, 2013 Permalink | Reply

      These look so delicious! What a great idea for a summer meal and in the crock pot! I’ve been so unbelievably busy, it’s been a while since I visited. Hope you are doing well!! Karista

      • The Low Fat Chick 11:18 pm on July 24, 2013 Permalink | Reply

        Hi Karista!! I am doing very well. So glad to hear you have been busy, as you have such a wonderful website with great postings. Keep up the good work!

    • Misty Taller 1:42 pm on July 31, 2013 Permalink | Reply

      OMG truly love mexican this recipe is a must try! sounds great and I am glad you are feeling better!

  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
    Tags: , cheese,   

    Raw Food Delights, Cheesecake: Who Needs an Oven? 

    Lowfat Blueberry Cheesecake

    by Jennifer Appleton

    Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    Ingredients

    For Cake:
    1 cup low-fat Graham crackers, crushed
    2 Tbsp unsalted butter, melted
    1 Tbsp olive oil
    1 oz. lemon flavored gelatin
    1/2 cup boiling water
    1 ½ cups cottage cheese, low-fat
    2 Tbsp sugar
    1 Tbsp lemon juice, fresh (1/2 a lemon)
    1/4 tsp lemon zest

    For Topping:
    1 Tbsp sugar
    2 tsp cornstarch
    2 Tbsp water
    1 cup blueberries, divided
    1 tsp lemon juice
    Powdered sugar (optional)

    Preparation

    Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

    Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

    To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

    When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 313
    Total Fat 12g

     
  • The Low Fat Chick 6:50 pm on April 7, 2013 Permalink | Reply
    Tags: , cheese, , , ,   

    Herbed Pecorino Romano Chicken for Two 

    Herbed Pecorino Romano Chicken 4-7-2013 4-56-37 AM 4290x2856

    You know, I make it a must to not go into the processed food isles in the grocery store.  I like making fresh food and finding ways to eat those flavors of old school processed favorites like Shake & Bake the healthy way. Well, I wanted some chicken and wanted it Shake & Bake style, but preservatives aside. I developed this recipe and the flavor of Pecorino Romano cheese with dried herbs makes this a simple dish to prepare. Perfect for a date night for two. All you need is a side of roasted veggies, such as asparagus or broccoli to make a full meal and add color to your plate. Your date, or hubby will love this. Another new favorite for me!

    Ingredients

    1/2 cup fat free buttermilk
    3/4 cup plain bread crumbs
    1/3 cup Pecorino Romano cheese, grated
    1/4 tsp garlic powder
    1/2 tsp basil, dried 
    1/2 tsp parsley flakes, divided
    1/4 tsp oregano, dried
    1/2 tsp salt
    1/4 tsp black pepper
    4 chicken thighs, skinless, boneless and fat trimmed

    Preparation

    Preheat oven to 350°F.

    Pour buttermilk into a shallow dish.

    On a large piece of wax paper, mix together bread crumbs, cheese, garlic powder, basil, 1/4 tsp parsley, oregano, salt, and pepper.

    Rinse chicken and pat dry.

    Dip chicken in buttermilk and then dip into crumb mixture, patting the mixture on lightly so the chicken is coated evenly. Place chicken on a lightly oil rimmed baking sheet. Bake uncovered for 45 minutes, or until no longer pink in the middle.

    Serve garnished lightly with remaining parsley flakes (optional).

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (9.1 ounces).
    Calories 433.88

    % Daily Value
    Calories From Fat  120.76  28%
    Total Fat 13.57g  21%
    Saturated Fat 5.52g  28%

     
  • The Low Fat Chick 11:43 am on May 27, 2012 Permalink | Reply
    Tags: , cheese, , raspberries   

    Berry Turnovers 

    I bought some gorgeous fresh raspberries and blueberries from the farmer’s market. I decided to be a little bad and grab some puff pastry, which is not low in fat. But, if you eat pastries in moderation, such as one with coffee or tea, the fat and calories remain low. So, I decided to make these berry turnovers and I enjoyed them very much. I do not have a large sweet tooth, so these have just enough sugar to nicely compliment the natural luxuriousness of the berries.  If you like sweeter turnovers and do not mind additional calories, then add an additional tablespoon of sugar. But, honestly after dusting these with powered sugar, I do not think the additional sugar is needed.

    Ingredients

    2 Tbsp Mascarpone cheese
    2 Tbsp strawberry preserves
    1 Tbsp sugar
    1/4 tsp lemon zest 
    1/2 cup raspberries
    1/4 cup blueberries
    8 oz puff pastry
    2 Tbsp powdered sugar

    Preparation

    Preheat oven to 375°F.

    Mix together the first 6 ingredients in a bowl. Set aside.

    Roll out the pastry on a lightly floured surface to a large square. Using a sharp knife, cut the pastry into six 4 inch squares.

    Place about a tablespoon of the berry mixture into the middle of each square of pastry.

    Using a pastry brush or your fingers, wet the edges of the pastry with cold water and fold each square over to form a triangle. Gently press the edges together to seal.

    Carefully transfer the turnovers to a baking sheet and bake for 15 to 20 minutes, or until risen and golden.

    Using a metal spatula, remove the pastries to a wire rack to cool, then dust with powdered sugar and serve.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (2.4 ounces).
    Calories 260.16

    % Daily Value
    Calories From Fat  139.84  54%
    Total Fat 15.59g  24%
    Saturated Fat  3.65g  18%

     
  • The Low Fat Chick 12:06 pm on May 19, 2012 Permalink | Reply
    Tags: cheese, , ,   

    Cheesy Baked Boiled Eggs 

    This week was tiring, as I was exhausted from attending the Atlanta Food and Wine Festival, and my niece’s 18th birthday party. I managed to get through the week eating out at Whole Foods hot bar and other decent healthier places until the weekend. This morning I woke up rejuvenated and I wanted to eat something different on this perfect Saturday morning. After thumbing through my cookbooks for inspiration, I decided to make an egg dish. This weekend is all about making do with what I have in the fridge before all my fresh produce goes bad, so I put my creative juices to work. The results? I instantly fell in love with the first bite of this dish. The egg complimented with a cheese sauce, sweet onion and zucchini was an amazing combination. The texture contrast of soft eggs beautifully played off the lightly crisp veggies. This is a new addition to my favorites list!

    Be sure to use extra sharp cheddar cheese, as it has a strong flavor, so you can use less of it, which equals fewer calories. If you are watching your cholesterol, reduce eggs to 4.

    Ingredients

    6 large eggs
    1 onion, thinly sliced
    1 zucchini, thinly sliced
    1/2 tsp garlic salt
    1/2 tsp pepper
    1 cup 2% milk
    1 Tbsp butter, unsalted 
    1/4 cup flour
    4 oz extra sharp cheddar cheese, shredded, divided
    1 pinch nutmeg
    1 pinch salt
    1 pinch pepper
    1/2 tsp parsley flakes
    1/8 tsp paprika

    Preparation

    Place eggs in a sauce pan and add water until eggs are covered. Cook over high heat. Once boiling, cook for 15 minutes.

    Drain water from pan. Add cold water and ice cubes. Set aside.

    Place onion and zucchini in a shallow baking dish or pie plate. Add garlic salt and pepper. Toss to coat and spread out into an even layer.

    Preheat oven to 400°F.

    In a small sauce pan, add milk, butter and flour. Stirring continuously with a whisk, slowly bring to a boil over low-medium heat. Once sauce begins to bubble, remove from heat and whisk in 3 oz of cheese, nutmeg, salt, and a pinch of pepper.

    Remove eggs from cold water, peel and slice in half. Add the eggs, with yolk side up, in an even layer on top of vegetables.

    Pour cheese sauce over the eggs and vegetables. Top with remaining 1 oz cheese, parsley flakes and paprika.

    Bake in oven for 25-30 minutes until sauce is bubbly and cheese is lightly brown.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (8.9 ounces).
    Calories 327.28

    % Daily Value
    Calories From Fat  185.72  57%
    Total Fat 20.94g  32%
    Saturated Fat  11.00g  55%

     
  • The Low Fat Chick 10:44 am on May 7, 2012 Permalink | Reply
    Tags: , cheese, , pickles   

    Barbecue Pork Grill Cheese 

    PhotobucketThe month of April was Grill Cheese month and so, Mom’s Crazy Cooking, issued a challenge to all us food bloggers who enjoy posting and trying out new recipes.  The challenge was to find a grill cheese recipe and make it as is or put your own spin on it.  A simple, but fun challenge, and since I worked a lot of late hours last week, this was an easy thing to make. I put my veggie lasagna on hold because I did not feel like going through all the preparation, and just made this sandwich.  I like my grill cheese with thick hearty sour dough bread and thick slices of sharp cheese.  I do not melt my cheese till it oozes out, but just enough to drip over the other toppings. You may like it dripping, so go for it. Anyway, enjoy this simple, fun recipe that took me back to my childhood.  I based my recipe off of the idea from Panini Happy.  Would have been great to put my sandwich in a Panini press, but out of all the crazy kitchen appliances I have, a press I do not have. So, I just used a skillet.

    Ingredients

    1 cup cooked shredded pork, fatty pieces removed
    1/2 cup barbecue sauce
    8 sourdough bread slices, thick
    4 oz sliced extra sharp cheddar cheese
    1/4 cup dill pickles, diced
    4 large iceberg lettuce leaves
    spray canola oil

    Preparation

    Warm the pork and in a bowl toss with barbecue sauce.

    On a piece of bread place cheese, 1/4 cup pork, 1 Tbsp pickle, lettuce leaf, and another piece of bread.

    Warm a skillet on medium heat. Spray skillet with canola oil. Place sandwich in pan and cook each side till cheese is melted and bread is lightly brown. Serve while warm.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.4 ounces).
    Calories 431.37

    % Daily Value
    Calories From Fat  109.05  25%
    Total Fat 12.33g  19%
    Saturated Fat  6.77g  34%

     
  • The Low Fat Chick 3:11 pm on April 28, 2012 Permalink | Reply
    Tags: cheese, , , ,   

    Spanish Tortilla 

    My recent obsession with potatoes continues and goes perfectly with my love for making brunch on the weekends. Last weekend I made Cocoa Strawberry Almond Pancakes, but this week I threw the sweet element aside and returned to my savory side. I originally made this recipe from a bare bones version I found in a European cookbook. I have since increased the ingredients and added salsa to my version, which is so yummy.  I love eating this for days because the left overs keep beautifully in the fridge.  Feel free to improvise with adding your own veggies and herbs to the potatoes and eggs, as this recipe welcomes variations.

    Ingredients

    6 Tbsp extra-virgin olive oil, divided
    1 3/4 lb russet potatoes, thinly sliced or waffled
    1 shallot, chopped
    1/2 tsp garlic salt
    1/2 tsp black pepper
    6 large eggs
    1 tsp chopped flat-leaf parsley
    1 Tbsp red bell pepper, diced
    3 Tbsp sharp cheddar cheese, finely shredded
    1 roma tomato, diced
    1 cup salsa, medium or hot spicy

    Preparation

    Heat 5 Tbsp olive oil on medium heat in a frying pan. Add potatoes and cook, turning frequently for 10 minutes. Reduce heat if potatoes begin to stick to pan.

    Add shallot, salt, and pepper, and continue to cook for 10 more minutes, until the vegetables are tender. Continue to turn frequently.

    Meanwhile, beat the eggs in a large bowl with a pinch of salt and a pinch of pepper. Add parsley, bell pepper, cheese, and tomato. Transfer the potatoes and shallots into the eggs and mix gently. Leave to stand for 10 minutes.

    Wipe out the frying pan with paper towels and heat 1 Tbsp olive oil over medium heat. Pour the eggs mixture in the pan and spread it out in an even layer.

    Cover and reduce heat to low. Cook for 20 to 30 minutes, until the eggs are just set. Serve cut into 6 wedges with salsa on the side.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (11.4 ounces).
    Calories 371.69

    % Daily Value
    Calories From Fat  176.62  48%
    Total Fat 19.91g  31%
    Saturated Fat  4.36g  22%

     
    • Karen 4:50 pm on May 4, 2012 Permalink | Reply

      I used to live in Miami where there many Spanish restaurants. This was always one of my favorite tapas. Your recipe sounds great.

      • The Low Fat Chick 7:11 pm on May 4, 2012 Permalink | Reply

        Thank you. I love Miami!! That must have been awesome to live and eat there. I just can imagine all the amazing food.

        • Karen 7:47 pm on May 4, 2012 Permalink

          Some of the best food you can imagine.

    • Karista 11:31 am on May 13, 2012 Permalink | Reply

      I love this recipe! Making mr hungry as I haven’t had breakfast yet. Can’t wait to make this. Happy Sunday!

      • The Low Fat Chick 8:11 pm on May 13, 2012 Permalink | Reply

        Thanks Karista! If you like a bolder flavor you can use onions instead of shallots. Either way, I love the dish. Adding spicy salsa is the kicker. LOL! Happy Sunday and Mother’s day to you!

  • The Low Fat Chick 1:17 pm on April 24, 2012 Permalink | Reply
    Tags: , casarecce, cheese, ,   

    Tomato and Bacon Casarecce 

    I am so inspired by the places I have traveled. As a result, I developed this recipe, because my love for pork in pasta will never cease. My pork influence from Spain and the pasta influence of Italy drove me to create this recipe. There are many similar to it, but this is my personal creation without consulting any outside resources. I absolutely love it!  While I am focused on low-fat dishes, using bacon for flavor in a smaller amount is acceptable.  I usually use thin pieces of bacon in recipes but this recipe really needs thick cut bacon for the fat to render and add the flavor.  Also, I am only using 12 oz of pasta, when most people use 16 oz in a recipe. This is because casarecce really absorbs the sauce and if you use 16 oz, the pasta will get dry.  You can use even less pasta if you want more sauce.  Feel free to add additional pinches of red pepper flakes if you like a spicier sauce. I typically add more because I like the healthy burn.

    Ingredients

    2 pinches salt, divided
    12 oz casarecce
    6 slices bacon, thick cut
    2 Tbsp red onion, chopped
    2 garlic cloves, minced
    1/4 cup Italian parsley, finely chopped
    1 tsp red pepper flakes
    1 28 oz can crushed tomatoes
    6 Tbsp Parmesan cheese, freshly grated

    Preparation

    Boil water and add a pinch of salt to the water. Add casarecce and boil according to package instructions till al dente. Drain and set aside.

    Dice bacon and brown in a saucepan over medium high heat for 3-5 minutes. Brown till fat is rendered from the bacon.

    Add onion and garlic. Cook until soften.

    Add tomato sauce and stir. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add parsley, red pepper flakes, and a pinch of salt. Stir, cover, and simmer for 5 minutes.

    Remove sauce from heat and add in casarecce. Toss and serve topped with 1 Tbsp Parmesan cheese per serving.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (8.9 ounces).
    Calories 480.98

    % Daily Value
    Calories From Fat  204.98  43%
    Total Fat 22.86g  35%
    Saturated Fat 8.81g  44%

     
  • The Low Fat Chick 4:54 am on April 22, 2012 Permalink | Reply
    Tags: cheese, , , , ,   

    Potato, Mozzarella and Garlic Pizza 

    It’s been weeks since I went on vacation to Ireland, but the cook book, Potato, has proven to be the perfect souvenir. This is the third recipe I have made and posted from the book.  For the third time, another dish is very tasty.  What I love about this dish is that it is a creative way to get my veggies as the more creative I am, the more veggies I enjoy. When sauteing the potatoes before putting on the pizza, I had to stop myself from wanting to add seasoning and just eat the garlic potatoes. I will try making just the potatoes this way, but I knew I had to finish making the pizza, and am so glad I did. The light flavor of rosemary coupled with the sweet red onions was fabulous. Unique and such a great treat!  Each piece is pretty light on fat, but feel free to reduce the use of oil to 2 Tbsp and cheese to 4 oz.

    Ingredients

    2 pinches salt
    12 oz new or salad potatoes
    3 Tbsp olive oil
    2 garlic cloves, crushed
    8 oz wheat pizza dough
    1 red onion, medium, sliced
    5 oz smoked mozzarella, shredded or thinly sliced
    2 tsp rosemary, chopped
    black pepper to taste
    2 Tbsp parmesan cheese, freshly grated

    Preparation

    Preheat oven to 425°F.

    Boil water. Add salt and potatoes. Boil for 5 minutes. Drain well and leave to cool. Thinly slice.

    Roll out the dough till the size of your pizza pan. Place in pizza pan. Set aside.

    Heat 2 Tbsp oil in a frying pan on medium heat. Add sliced potatoes and garlic. Saute for 5-8 minutes, until tender and turning frequently to keep potatoes from sticking to pan.

    Brush pizza dough with remaining oil. Scatter the onion over, then arrange the potatoes on top. Sprinkle over the mozzarella and rosemary and plenty of black pepper.

    Bake for 15-20 minutes until golden. Remove from the oven and sprinkle with Parmesan and more black pepper.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (4.1 ounces).
    Calories 221.17

    % Daily Value
    Calories From Fat  100.53  45%
    Total Fat 11.39g  18%
    Saturated Fat  4.30g  22%

     
  • The Low Fat Chick 9:06 pm on April 11, 2012 Permalink | Reply
    Tags: cheese, ,   

    Toasted Ravioli 

    After making fresh spinach ravioli, I had so much left over that I was not sure what to do with them.  So, I put the ravioli in the freezer until I could make another sauce to go with them.  But, then I came across a recipe for Toasted Ravioli by A Zesty Bite. I immediately thought the recipe was a fantastic and simple way to eat my left over ravioli. After altering the recipe to my liking, the results were so tasty that this instantly became a favorite of mine.  Such a convenient way to impress your guests.  I have this listed as serving 2 for an entrée, but if an appetizer, it can serve 4.

    Ingredients

    8 oz cheese filled spinach or regular ravioli, thawed
    3/4 cup panko bread crumbs
    1 tsp Italian parsley, finely chopped
    1 tsp Italian seasoning
    1/4 tsp garlic salt
    1/4 tsp white pepper
    1 tsp Parmesan cheese, freshly grated
    2 egg whites
    1 cup marinara sauce

    Preparation

    Preheat oven to 375 degrees.

    In small bowl or plate combine everything except for ravioli and egg whites. Stir the mixture so that everything is well combined.

    In another small bowl lightly whisk egg whites with just a splash of water.

    Place each ravioli in the egg white mixture and then dip and cover them with the bread crumb mixture. Place on foil and cook in the oven for 15 minutes.

    Serve with marinara sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (11.2 ounces).
    Calories 464.51

    % Daily Value
    Calories From Fat  127.16  27%
    Total Fat 14.16g  22%
    Saturated Fat  5.59g  28%

     
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