Category Archives: Cheese

Cheese recipes

Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

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This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.

SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!

Succulent Sausage Bacon Brussels Muffins

Ingredients

Directions

  1. Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
  2. Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
  3. Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.

Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.

Loaded Baked Broccoli

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This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.

Loaded Baked Broccoli

Ingredients

Directions

  1. Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
  2. While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
  3. After casserole is done baking, top evenly with the bacon and onions.

Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.

Cheesy Cauliflower Risotto

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 Cheesy Cauliflower Risotto

Ingredients

Directions

  1. Place cauliflower in a pan, add water just until 1/2 way up the veggies, cover and boil until very tender, drain.
  2. In mixer bowl of a stand mixer (or large bowl for use with hand mixer) put the butter, cream cheese and heavy cream then add the drained cauliflower and mix very well, leaving it chunky. Add the cheeses and spices and continue to mix until cheese is melted and creamy. This won’t be super smooth and it shouldn’t be. It’s not a mash, you want chunks.

This recipe makes 6 good sized servings with 5.71 net carbs per serving, 4 of those are veggie net carbs.

Cheesecake Cup

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My dessert. I love these so very much. This one is Orange flavor.
It’s super simple to make too!
Net Carbs per serving is 3.13 and this recipe makes 4 servings.

Ingredients:

8 oz block of cream cheese, softened to room temp

1 small package sugar free jello, flavor of your choice

1/2 c. boiling water

1/2 c. whipping cream

1 tsp lemon or lime juice

Okay, so add your jello to the boiling water and mix until dissolved and set aside.

Beat the cream cheese until softened up a bit and then add the hot jello mixture to it and beat until combined thoroughly. Be careful it will splash!

Now, beat the heck outta your whipping cream until you have stiff peaks, but not so much that you make butter, then add the lemon or lime juice to it and mix it up.

combine your two bowls, mixing completely so that all the ingredients are smooth and ready to pour into 4 cups.

Well? what are you waiting for? Pour it into those 4 cups and chill in the fridge until time to eat them all up. Preferably just one a day, they are so yummy you may want more.

Eggplant Lasagna Casserole

I wrote this recipe 3 years ago and do not have a photo right now, but I plan on making this again and will photograph it at that time, but until then… here ya go! It’s an awesome dish.

The Ingredients:

3 med. Eggplants, cubed (36 oz)

1/2 lg. Onion, diced (6.7 oz)

3 Tbsp Olive Oil

15 oz Ricotta cheese

2 lg. Eggs

1/2 c. Parmesan, grated

1 tsp Basil, dried

1 tsp Oregano, dried

1 tsp Garlic Powder

16 oz. Mozzarella, shredded, I used the Kraft Mozzarella with a touch of Philly

2 jars Mezzetta Homestyle Marinara sauce

What to do:

After cubing the eggplants, place in a large bowl and cover with salt and water to leech the bitterness from them, set this aside and let soak.

In a high sided saute pan, heat olive oil over med. to med-high heat, add onions, season with a little salt and saute for about 5 minutes until tender. Add the marinara sauce and stir well to combine, set aside.

Combine Ricotta, eggs, Parmesan, basil, oregano, and garlic powder until well combined.

Drain and rinse Eggplant cubes.

In a very large baking dish, place 1/3 of the sauce in the bottom of the dish, top with 1/2 of the eggplant cubes.  Spread the ricotta mixture evenly over eggplant and top with another 1/3 of the sauce. Spread the second half of the eggplant cubes over the sauce and ricotta and then top that with the last of the sauce.

Cover entire dish with mozzarella, spreading evenly and cover with foil.

Bake in a pre-heated 375 degree oven for 45 minutes, uncover and bake for another 15 until cheese is nicely browned.

Makes 14 servings

If you have your own home-made tomato sauce, just adjust the nutrition info provided to reflect the numbers for your sauce. This made more than I could fit into any one casserole dish that I own, so I had to split this into 2 casserole dishes when I made it. This does freeze well.

Nutritional Information:

Sodium: 716 mg     Fat: 20.68 g     Total Carbs: 11.52 g     Fiber: 3.5 g                        Net Carbs: 8.02 g     Veggie Net Carbs: 6.01 g     Protein: 14.63g     Calories: 302

Ratios:     Carbs: 15%     Fat: 62%     Protein: 23%

Tuna Casserole

The Ingredients:

4 – 5 oz cans Tuna, packed in water, drained

6 oz. Fresh Green Beans, cut in 3rds

12 oz Cauliflower, cooked and chopped, about 2 cups

3 oz. Onions, diced

3 stalks Celery, chopped, 4 oz.

4 1/2 oz. Mushrooms, sliced

4 Tbsp Butter

8 oz. Marscapone or Cream Cheese

1/2 c. Heavy Cream

8 oz. Cheddar Cheese, shredded

2 tsp. Salt

What to Do:

Pre-heat oven to 375*

Cover green beans with water, boil for 10 minutes and drain.

Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.

Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.

Makes 8 servings.

I served this over spaghetti squash as shown above in the photo.

Nutritional Information:

Sodium: 1028 mg     Fat: 36.44 g     Total carbs: 6.21 g     Fiber: 1.8 g          NetCarbs: 4.41 g     VeggieNetCarbs: 2.75 g     Protein: 21.88 g     Calories: 437

Porcini & Shiitake Mushroom Sauce

The Ingredients:

6 c. Water

1 oz. Dried Porcini Mushrooms

1 oz. Dried Shiitake Mushrooms

2 Tbsp Butter

8 oz. Marscapone or Cream Cheese

4 c. Mushroom Stock (reserved from soaking mushrooms)

1/4 tsp. Thyme leaves, dried

1/2 tsp. Garlic powder

1/2 tsp. Onion Powder

Salt & Pepper to taste

What to Do:

Bring water to a boil over high heat, add dried mushrooms, cover, turn off heat and let soak for 30 minutes. Drain, reserving mushrooms stock.

In a large saucepan melt butter, add mushrooms, thyme and mushrooms stock and bring to boil over high heat. Cook uncovered for about 15 minutes.

Stir in Marscapone or cream cheese and spices, continue cooking over high heat for 15-20 minutes until reduced to a nice saucy consistency.

Makes 6 servings

I like to use this over a burger patty, as shown, or a steak or chicken breast.

Nutritional Information:

Sodium: 141 mg     Fat: 17.16 g     Total Carbs: 7.6 g     Fiber: 1.9 g           NetCarbs: 5.7 g     VeggieNetCarbs: 4.35 g     Protein: 4.41 g     Calories: 198

Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

Turnip Au Gratin

The Ingredients:

3-4 Turnips (25 oz) tops &bottoms cut off, peeled and sliced thinly

3.2 oz Shiitake Mushrooms, stems removed, sliced

6 oz. sweet Onions, sliced, about 1/2 a large onion

3/4 c. Heavy Whipping Cream

1 tsp. Salt

1/2 tsp. White Pepper

1/4 tsp. Nutmeg

6 Tbsp Butter

4 Tbsp Cream Cheese, softened

8 oz. Le Gruyère cheese, shredded

8 oz. Sharp Cheddar cheese, shredded

What to Do:

Melt butter in decent sized pan over medium heat. Add onions, salt, pepper and nutmeg and saute for about 10 minutes until very soft. Add the mushrooms and cook for about another 5 minutes until they are tender.

Add cream cheese to mushrooms and onions and stir to combine. Add cream and stir well, remove from heat.

Mix both cheeses together in a large bowl until well mixed.

Place sliced turnips in a 9X13″ casserole dish distributing as evenly as possible over bottom of dish, evenly cover with 1/2 of the cheeses.

Spread the mushroom and onion mixture as evenly as possible over the top of the turnips and cheese and top that with the remaining cheese, spreading it as evenly as possible again.

Cover the casserole dish with foil, bake in a pre-heated 375 degree oven for 30 minutes, then remove foil and bake for another 15 minutes until cheese is nicely browned.

Makes 10 servings

This reheats really well, but gets oily.

Nutritional information:

Sodium: 531 mg     Fat: 29.92 g     Total Carbs: 7.38 g     Fiber: 1.6 g                         Net Carbs: 5.78 g     Veggie Net Carbs: 4.62 g     Protein: 13.99 g     Calories: 354

Ratios:     Carbs: 8%     Fat: 76%     Protein: 16%