Posts Tagged cheese
Three Cheese Baked Penne
Posted by Eileen Devlin in Italian, Low Calorie, Main Course, Poultry, Vegetables on March 16th, 2010
I needed something quick and easy before I started work and so I came across this recipe. Sometimes pastas can come out a bit bland or the sauce too “tomato-ey” or overpowering. Between the sweet Italian sausage, the three cheeses, and the additional herbs – even my young son (who has turned out to be my worst critic, go figure) can’t get enough!
Your supplies:
2.5 c uncooked whole wheat penne
2 (4 oz) links sweet turkey Italian sausage
1 c finely chopped green bell pepper
1.5 tsp dried Italian seasoning
1 tsp crushed red pepper
1/8 tsp black pepper
dash of salt
10 grape/cherry tomatoes, halved
1 garlic clove, minced
1 (8-0z) can garlic and herb tomato sauce
3/4 c shredded part skim mozzarella cheese
1/2 c crumbled goat cheese
1/4 c grated Parmesan
1. Preheat oven to 350.
2. Cook pasta according to package directions. Drain and keep warm.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with spray. Remove casings from sausage. Add sausage and cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients; saute for 6 minutes or until pepper is tender. Stir in tomato sauce. Reduce heat and simmer 5 minutes. Add pasta to pan, tossing to coat.
4. Spoon mixture into a prepped 8 in square baking dish. Stir in mozzarella and goat cheeses; sprinkle with Parmesan. Bake for 7 minutes or until bubbly and top is browned. Makes 6 (1. 25 c) servings.
Nutritional Information:
Calories: 326
Fat: 10.9 g
Protein: 20.8 g
Carbohydrate: 38.9 g
Fiber: 4.9 g
Cholesterol: 47 mg
Sodium: 641 mg
Bob’s Crash Hot Potatoes
Posted by Eileen Devlin in Side Dishes, Vegetables on February 22nd, 2010
So after a bit of a hiatus (s0rry about that), it is time to post again. Hope you are all having a good week 
I think I will start off with a side dish this time (but it doesn’t have to be by any means). Here’s something simple for those of you in eskimo-esque climates. Bob inspired me as I was wanting good ‘ole steak and potatoes – so you can thank him later. However, this was simply wonderful! Our guests the past two weekends have been raving about this still!
You’ll need:
desired amount of red potatoes (apparently these taste best)
garlic (Bob used this for his blog pictures but I went with straight bacon-cheese potatoes)
butter
bacon
shredded cheese (I used sharp)
sour cream
1. Boil your potatoes until tender.
2. Wrap your baking pan with foil. Place your potatoes and smash them until open. Sprinkle with salt and pepper. Top with desired ingredients. I knew bacon was going to be a big hit so I topped each potato with a pat of butter, uncured bacon and shredded cheese.
3. Bake at 450 for 25 minutes. You can smell the magic by then. Serve with a side of sour cream – absolutely fantastic.
oh yeah. . .
The first weekend I made these along with Van’s baked macaroni and cheese and steak. That was a great night 
Thank you both for your dinner ideas – they made me look good!
Herbed Pork Tenderloin Dinner (Complete)
Posted by Eileen Devlin in Main Course, Pork, Side Dishes, Vegetables on December 29th, 2009
Ok, so here is my first non-low calorie dinner. Don’t all jump at once! I made this two evenings ago for company and it was an absolute hit as its praises were sung all night. End with the pumpkin-chocolate pie (see previous post) and your legacy has been made. Trust me (This serves a party of 6)
For pork tenderloin:
Brush a 3-lb (or equivalent) pork tenderloin with mustard (I did so generously). Sprinkle 3 minced cloves of garlic evenly. Then sprinkle 1/2 tsp each of rosemary and thyme. Bake for approx 1 hour at 350. Slice and serve with pan juices.
For Risotto:
Take 4-6 strips of bacon, chopped and saute with 1 chopped shallot in bottom of a pressure cooker until bacon is crisp [that's right bacon lovers - this one's for you!]. Drain grease. Add drained sun dried tomatoes (about 4 count, snipped), 1 c chopped portobello mushrooms and 2 tbsp olive oil and saute for a few mins. Stir in risotto rice (equivalent to 6 servings). Mix 3/4 c white wine and 2 1/4 c chicken broth and pour over rice. Cover and seal lid of pressure cooker. Heat to medium-high and it should take approx 10 minutes for lid to rock. Cook for an additional 10 mins after that or feel free to undercook to check on rice. When rice is done add some chopped parsley and 1/2 c parmesan cheese if desired.
For cheddar cauliflower (and I thought this was so cool to make):
Wash cauliflower (med head) and remove side leafy pieces. Slice bottom so whole head can sit flat on a pan. Steam whole head for about 15 minutes or until barely done. Mix 1/3 c mayo, 1 tsp tarragon, and 1 tsp fresh lemon juice and coat cauliflower. Pat cheddar cheese onto head and place on baking sheet at 350 for about 10 minutes. Cool for a few minutes and slice into 6 wedges.
And here you have it! I added a small side of baby herb salad with a few spritzes of dressing - bon appetit!
I could not believe how well this dinner turned out – all the flavors complemented each other so well! Oh and if it’s a special treat don’t forget the Riesling!
*No nutritional information available for this meal. I guess ignorance is bliss sometimes!
