Healthy Mozzarella Sticks

Prep Time: 5 minutes

Cook Time: 10 minutes
Yield: 6 servings (24 pieces)
Serving Size: 4 pieces
Calories per serving: 65
Fat per serving: ~3 grams

Ingredients

 6 sticks of reduced fat string cheese

 1/3 cup almond milk
 ¼ cup coconut flour
 1 teaspoon dried basil
 1 teaspoon dried oregano
 pinch salt and pepper

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray a small cookie sheet with nonstick spray and set
aside.
2. Cut a cheese stick in half widthwise. Cut each half in half again lengthwise to result in four even
pieces that are half the length and width of the original cheese stick. Pour the almond milk into
a small shallow bowl and set aside.
3. Place the coconut flour in another small shallow bowl and add in the dried basil, dried oregano,
salt, and pepper.
4. Dip one of the cheese sticks into the almond milk, then dredge it in the coconut flour mixture
until evenly coated. Place it on the prepared cookie sheet and repeat with the remaining cheese
pieces. Make sure not to overcrowd the cheese sticks on the baking sheet!
5. Bake in the oven at 350 degrees Fahrenheit for 6-7 minutes, then turn the oven to broil, place
them under the broiler, and cook for 1-2 minutes, or until golden. Let cool slightly and devour.
Once cooled, they should keep in the refrigerator for at least three days (although they certainly
haven't lasted that long unconsumed in my house yet).
Grilled Cheese Rolls
Ingredients

 1-7.5 oz. Container of Pillsbury

Buttermilk Biscuits (10 ct.)
 1 Container of Pillsbury Grands Flaky
Layers Biscuits (8 ct.)
 1/2 cup melted butter
 Velveeta Cheese about 3/4 of an entire
box.

Directions

1. Preheat oven to 350 degrees.

2. Melt the butter and pour half into a 9”
round cake pan.
3. Cut the Velveeta cheese into cubes (about 1-2″).
4. Pop open the biscuits and place a cube of cheese or two into each of them.
5. Roll the dough, covering the cheese and form a ball.
6. Place the balls into the greased cake pan. Top with the remaining butter.
7. Protect your oven from spill-overs by placing the cake pan onto a large baking sheet.
8. Bake for 12 minutes. Cover with foil and bake again for about 15 minutes.
9. Let them cool and enjoy!
Red Lobster Cheddar Bay Biscuits
Cook Time: 30 Minutes
Yields: 12 Biscuits

Biscuit Ingredients

 2 ½ Cups Bisquick baking mix

 4 Tbsp cold butter
 1 heaping cup grated Cheddar cheese
 ¾ cup cold whole milk
 ¼ teaspoon garlic powder

Garlic Butter Ingredients

 2 Tbsp melted butter

 ½ teaspoon garlic powder
 ½ teaspoon dried parley flakes
 pinch of salt

Instructions

1. Preheat oven to 400 degrees F.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You
don’t want to mix too thoroughly. Leave pea-sized chunks of butter in the mix.
3. Add Cheddar cheese, milk, and ¼ teaspoon garlic powder. Mix by hand until combined, but
don’t over mix.
4. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice
cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light
brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons of butter in a small bowl in your
microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread
the garlic butter over the tops of the biscuits. Don’t skimp on the butter. It just makes it tastes
better!
Rainbow Pasta
Total Time: 20 mins

Ingredients

 1 pound dry spaghetti, linguini (pictured), or other

favorite pasta
 food coloring
 1 cup shredded Parmesan cheese

Directions

1. Cook pasta al dente according to package instructions.

2. While pasta is cooking, combine about 2 tablespoons
of water and 20 drops of food coloring in a large zip
top bag. Repeat with however many additional colors
you would like. (shown are 6 colors -- red, orange,
yellow, green, blue and purple.)
3. When pasta is finished cooking, transfer pasta to a large colander to drain. Then
immediately rinse it in cold water to halt the cooking.
4. Transfer the pasta in even portions to the prepared zip top bags and seal. Use your
hands to carefully combine the pasta and food coloring, and then let each bag sit for at
least 1 minute to soak up the color.
5. Then, one color at a time, transfer a bag of pasta back to the colander and rinse with
cold water to remove any extra food coloring. Then transfer the pasta back to your
original pot. Repeat with the remaining colors of pasta. Toss all of the colors of pasta
together to combine the colors. Serve and enjoy.
6. To make the Parmesan "clouds" to accompany the pasta, preheat your oven to 350
degrees F. Then, on a baking sheet lined with a Silpat or parchment paper, place about 2
tablespoons of shredded Parmesan cheese in a flat circle. You can use a cookie cutter to
help you shape the circles, if desired. Bake for 4-5 minutes until the cheese is melted
and the edges just begin to brown, then remove and let sit for at least 2 minutes. Peel
off and serve.
Rigatoni Pasta Pie
Total Time: 1hr 10min

Ingredients

 1 tablespoon extra-virgin olive oil

 1 can pasta sauce
 1 pound rigatoni pasta
 1 cup freshly grated parmesan cheese
 2 cups shredded mozzarella

Directions

1. Preheat oven to 400 F.

2. Cook the rigatoni until it's slightly underdone (minus 3 minutes from cook time). Drain
and rinse with cool water. Some of the rigatoni may start to break on you. And that’s
okay! Don’t let your heart break along with it. You’re still a good person.
3. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni
in the pan, standing on their ends. You’ll probably use the entire pound of pasta, believe
it or not. Some rigatonis will be a little taller than others. And that’s okay! You’re still a
good person.
4. Pour the sauce over the pasta.
5. Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake
another 10 to 15 minutes, or until cheese is browned and bubbly.
6. Let sit 15 minutes before slicing and serving!
7. Top with fresh basil if desired.
Baked Spaghetti In Garlic Bread
Ingredients

• 1 loaf of thawed dough

• 6 oz cooked spaghetti
• 1 cup of any sauce for the spaghetti
• 8 oz of mozzarella cubes
• parmesan cheese
• 1 egg white, beaten
• parsley or oregano flakes
• garlic

Instructions

1. Prepare flour onto a counter or use a baking

sheet to roll the dough on.
2. Roll out the loaf into a large rectangle, about
the thickness of less than an inch.
3. Set the dough at rest by covering it with a plastic wrap for about 12 minutes.
4. Boil spaghetti, drain and let cool.
5. Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the
other, length-wise, leaving space on the sides for the folding.
6. Pour the sauce and mozzarella cubes onto the spaghetti.
7. Make even slits on both sides of the dough to create folds or flaps for folding. The flaps
should be of the same width and wide enough to hold the filling together without
tearing.
8. Fold the top and bottom part over the filling, in order to allow the first flaps to stick
onto something.
9. Start folding flaps. Left over right, right over left.
10. Lastly, pull the last strip over and under the bread.
11. Carefully place bread on a large, greased, baking sheet.
12. Brush egg white and top with Parmesan cheese, garlic and parsley/oregano.
13. Bake at 350 degrees for about 30 mins.
14. Let it cool before slicing and serving.
Spaghetti Pie
Prep Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

 7 oz uncooked vermicelli or spaghetti

 1 egg
 1/3 cup grated Parmesan cheese
 1 lb lean (at least 80%) ground beef
 ½ cup chopped green bell pepper
 ¼ cup chopped onion
 1 jar (14 oz) tomato pasta sauce
 ¼ cup light cream cheese with roasted garlic (from 8-oz container)
 1 cup shredded mozzarella cheese (4 oz)

Directions

1. Cook and drain vermicelli as directed on package.

2. Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking
spray.
3. In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat.
Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4. In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat,
stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon
evenly into vermicelli-lined pie pan.
5. In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
6. Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown.
Let stand 10 minutes. To serve, cut into wedges.
Stuffed Italian Cheesy Bread
Ingredients

 1 Italian loaf, about 12 inches long

 1 stick butter, melted
 1/8 cup olive oil
 3 tsp minced onion
 2-3 cloves garlic, grated
 1 tbsp dijon mustard
 1 tbsp poppy seeds
 3 tsp chopped parsley (add more if you wish)
 12 oz grated cheese (I used a mix of white cheddar
and monterey jack.)

Directions

1. Preheat the oven to 350 F.

2. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in
a bowl.
3. Cut the bread into cubes with X slices without cutting all the way through the bottom
crust.
4. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon
and over the top of the bread. Fill those delicious cracks with the grated cheese. (It
seems like a lot of work and trouble but it's all worth it. Yes.)
5. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes.
Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is
melted and gooey.
DIY Milk Painted Toast
Ingredients

 3 Slices white bread with 2 sides

cut off
 1 tbsp + 3 tbsp milk
 4 cheese slices (torn into pieces)
 Food coloring (Wilton Gel)
 Paint brush
 Coloring tray

Directions

1. Cut 1 slice of bread into 3 parts.

2. Mix food coloring with 1 tbsp milk.
3. Paint your bread with your own design.
4. Toast in the toaster at 3-5 minutes or desired crispness.
5. Melt cheese and 3 tbsp milk in microwave at 1 min for dip sauce.
6. Ready to enjoy DIY decorated toast.
Lasagna Cupcakes
Yields: 12 Cupcakes
Prep Time: 15 min
Total Time: 35 min

Ingredients

 1/3 pound ground beef

 salt and pepper
 24 wonton wrappers
 1 3/4 cups grated Parmesan cheese
 1 3/4 cups shredded mozzarella cheese
 3/4 cup ricotta cheese
 1 cup Muir Glen pasta sauce
 basil for garnish (optional)

Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. Brown beef, and season with salt and pepper. Drain.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or
using the top of a drinking glass. You can cut several at a time. Note: For a more rustic
look, no cutting necessary!
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your
cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press
it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese,
and mozzarella cheese in each. Top with a little meat and pasta sauce.
5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top
with reserved Parmesan and mozzarella cheeses.
6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5
minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
7. Garnish with basil and serve.
Chicken And Cheese Lasagna Roll-Ups
Ingredients

 3 cups chopped cooked chicken

 1/4 cup milk
 1 cup Ricotta cheese
 1/8 teaspoon white pepper
 1/4 cup crumbled feta cheese
 8 lasagna noodles, cooked and
drained
 1/4 cup grated Parmesan cheese
 2 cups Prego Spaghetti Sauce

Directions

1. In medium bowl, combine chicken, cheeses, milk, and pepper.

2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce.
6. Cover and bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.
Pizza Rolls
Yields: 12 Pizza Rolls

Ingredients

 3 1/2 cups flour

 1 cup lukewarm water
 1 tablespoon yeast
 1 tablespoon sugar
 ½ teaspoon salt
 ⅓ cup olive oil
 1 egg
 1 teaspoon garlic salt
 2 teaspoons basil
 1 cup sliced pepperoni, chopped
 2 cups shredded mozzarella cheese (or pepperjack)
 1/2 cup shredded Parmesan cheese

Instructions

1. Combine water, yeast and sugar in a bowl; set aside for about 10 minutes. Mix egg and
oil and add to yeast mixture. Add salt and stir. Gradually blend in flour until a soft dough
forms. Oil dough and place in a large bowl. Let rise one hour.
2. Preheat oven to 425 degrees.
3. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12
inches long. Just think about the size of a piece of paper.
4. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni.
5. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces.
6. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on
top. Serve with warm marinara sauce for dipping.
Peeta's Stuffed Cheese Buns
Ingredients

 1 cup warm water (Don't get it too hot or it

will kill the yeast.)
 2 tablespoons yeast
 2 tablespoons sugar
 2 teaspoons garlic powder
 1/4 cup melted butter
 1/4 cup olive oil
 3 cups all-purpose flour
 2 teaspoons salt
 At least 8oz of cheese (your preference)
 Parmesan cheese

Directions

1. Mix together the yeast and water and let it sit for a couple minutes. Add the sugar,
garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your
stand mixer with a dough hook.
2. Add the salt. Knead for 10 minutes, in the stand mixer or by hand.
3. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for
about 30 minutes.
4. Preheat the oven to 375º.
5. Divide the dough into about 20 pieces or so (you can make them as big or small as you
want).
6. Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges
back up tightly. Put the pinched side down on a greased baking sheet.
7. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at
375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly.
Brush with the melted butter and serve warm.
Cheese Stuffed Shells
Ingredients

 2 eggs, beaten
 30 oz ricotta cheese
 2 cups shredded mozzarella cheese
 ¾ cup grated piave or parmesan
cheese (for filling)
 ½ cup fresh parsley sprig, chopped
 1 teaspoon salt
 1 tsp black pepper
 ½ tsp white pepper  ¼ cup grated piave or parmesan
 12 oz jumbo shell pasta, prepared cheese (for topping)
 26 oz spaghetti sauce

Directions

1. Boil shells according to the package directions. (You may decrease cooking time 2
minutes for more sturdy shells for filling.) Remove from pot with tongs to avoid tearing
and allow to cool on a sheet of wax paper.
2. Combine eggs, cheeses, and seasonings in large bowl.
3. Preheat oven to 350 degrees F.
4. Spread 2 Tbsp of the spaghetti sauce in bottom of 13x9” baking dish.
5. Spoon about 3 Tbsp. cheese mixture into each cooked shell.
6. Arrange shells in dish over sauce. Pour remaining sauce over stuffed shells.
7. Sprinkle remaining ¼ cup cheese over sauce.
8. Bake in oven for 30 minutes.