221086 cheese fat you never know Recipes

fat cottage cheese or 1 cup 2%, egg, egg whites, wheat germ, whole wheat flour, cinnamon, salt, margarine

shredded reduced fat-free chadder cheese, fat-free cream cheese, softened, grated parmesan cheese, fat-free milk, paprika, pepper, real bacon bits, raisins, green onion thinly sliced, cracker , any unsalted or red apples cut into 16 sliced

fat free cream cheese, fat free sour cream, egg whites, vanilla extract

sweet potatoes (between 5 and 6 oz each), soft fresh goat cheese, fat-free cottage cheese, skim milk ricotta cheese, salt and pepper, to taste, green onion, sliced, paprika , to taste

cream cheese (fat free or regular), sausage, cooked and drained, tomatoes and green chilies

unsalted butter, softened, cream cheese, softened, brown sugar, white sugar, vanilla, maple extract, eggs, flour, baking soda, baking powder, salt, cinnamon, raisins, quick-cooking oats, sweetened flaked coconut, crisp rice cereal, pecans, chopped, toffee pieces

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

whole wheat lasagna noodles, ground beef (get top round steaks, and tell the butcher to trim off the fat and ground it up for you), sargento reduced-fat mozzarella cheese, shredded (the only reason i mention sargento is because it boasts 4.5 g of fat per serving as opposed to 5), reduced-fat parmesan cheese, grated (the only kind i have seen is kraft), part-skim ricotta cheese, fat-free ricotta cheese, tomatoes, tomato sauce, onions, chopped, garlic, minced, oregano, extra virgin olive oil, roll paper towels, aluminum foil, lasagna noodle, pan for this recipe , i used a 10 . 5 x 10 . 5 x 2 . 5 (the pan must be 2.5-inch high but the length and width is negotiable, you just might have to adjust)

frozen pie shell, frozen chopped spinach, thawed, onion, finely chopped, low fat cottage cheese (or no-fat if you prefer), eggs, salt, ground pepper, sliced muenster cheese (at least 6 slices), sliced tomato (to garnish ) (optional)

jalapeno peppers, finely chopped (more to taste if desired), onion, finely chopped, garlic cloves, minced, salsa (more to taste if desired), shredded old cheddar cheese, shredded swiss cheese (or you can eliminate this and add more old cheese) or 1 cup mozzarella cheese (or you can eliminate this and add more old cheese), chopped dill weed (fresh is best !), chopped fresh parsley, green onions, finely chopped (i cut with scissors), butter or 1 tbsp margarine, milk, butter or 2 tbsp margarine, flour, eggs, loaves round bread, melted butter or 4 tbsp margarine, garlic cloves, minced, parsley (to garnish )

fat free cream cheese, fat-free whipped topping, reduced fat graham cracker crust, sugar substitute

seedless grapes, fat free cream cheese, fat free sour cream, splenda sugar substitute, vanilla, chopped pecans, brown sugar

shiloutte non-fat vanilla yogurt (2 tubs ), fat-free cottage cheese, fat-free sugar-free chocolate syrup, no-sugar-added peanut butter, bananas

fat-free , less-sodium chicken broth, uncooked quick-cooking grits, crumbled gorgonzola cheese, fat-free sour cream, ground nutmeg, freshly ground black pepper

baking potatoes (about 2 1/2 lb), shredded sharp cheddar cheese, fat-free sour cream, chopped green onions, salt, paprika

skinless, boneless chicken breast halves, salt, dried basil, divided, crushed red pepper, minced green bell pepper, part-skim mozzarella cheese sticks, fat-free italian dressing, paprika, dry breadcrumbs

refrigerated pie dough, brown sugar, unsweetened cocoa, all-purpose flour, low-fat milk, light corn syrup, butter, melted, vanilla extract, eggs, lightly beaten, egg whites, frozen fat-free whipped topping, thawed, unsweetened cocoa

thick pork rib chops, 1 inch thick (you can use boneless loin chops), butter, olive oil, fresh french bread , cubed into fairly small pieces, fresh mushrooms, chopped, shallots, finely minced or 2 tbsp onions, fresh rosemary, minced, fresh sage, minced, garlic clove, finely minced, chicken stock, crumbled gorgonzola (you can use roquefort or any blue cheese that you like), salt & pepper, white wine, low sodium chicken broth (or homemade stock), heavy cream, crumbled gorgonzola (you can use roquefort or any blue cheese that you like)