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Ham and Potato Bake

I love meals that are all in one bowl, like my Shredded Pork over Mashed Potatoes. This one of those types of meals, it’s got ham, potatoes, and broccoli all together in a creamy, cheesy sauce. Between the broccoli and the onions, you’ll get just about a serving of veggies. I would have added more broccoli, but I’m not sure how much The Man would have liked that.

Ingredients
4 cups diced potatoes
1/4 cup minced garlic
1 cup diced onions
3 cups diced ham
12 oz steamed broccoli, cut into 1/2 inch pieces
1 1/2 cup milk
3 oz cream cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup shredded cheddar cheese

Directions
Preheat the oven to 350 degrees.
Line a 9″ x 13″ pan with foil.
In a large skillet over medium high heat, cook the potatoes, onion, and garlic together until the potatoes are tender enough to stick a fork in them. Add the ham and cook for three more minutes. Spread evenly in the bottom of the prepared pan. Cover with the broccoli.
In the same skillet over medium heat, add the cream cheese, milk, garlic and onion powders. After the cream cheese is melted, add 1/4 cup of the cheddar cheese. Continue cooking until the sauce thickens and can coat a spoon. Stir it constantly so it doesn’t burn.
Evenly pour the sauce over the pan and sprinkle with the remaining cheddar cheese.
Bake for about 15 minutes, or until the cheese begins to lightly brown.
Let it sit for about 10 minutes before serving.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.5
Total Fat: 11.1 g
Cholesterol: 58.1 mg
Sodium: 1,206.3 mg
Total Carbs: 32.8 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

Ham and Potato Bake-001

Mustard Chicken Quesadillas

I thawed out some chicken for a different recipe, but I didn’t get around to making it. So tonight I decided to play with the idea of quesadillas, but I wanted to do something other than the usual Mexican flavors. I’m not sure where I came up with the mustard idea, but The Man loved it. Of course I had to add a little extra cheese to his 🙂

Ingredients
12 oz boneless skinless chicken breast, cooked and shredded
1/2 cup plain greek yogurt
1/4 cup brown and spicy mustard
1/2 cup shredded cheddar cheese
1 tablespoon garlic powder
1 tablespoon onion powder
8 tortillas

Directions
Combine the shredded chicken breast, greek yogurt, mustard, cheddar cheese, garlic and onion powder.
Spread the mixture over four of the tortillas and top with the other four.
Heat up a large skillet. One at a time, place the quesadillas in the skillet and cover with a grill press or heavy plate. Let them cook for a few minutes, or until turning golden brown. Flip it over and cook for a few more minutes.
Cut into quarters before serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 382.6
Total Fat: 8.0 g
Cholesterol: 51.3 mg
Sodium: 924.5 mg
Total Carbs: 41.0 g
Dietary Fiber: 22.3 g
Protein: 36.6 g

 

Zesty Spaghetti

Years and years ago, my younger sister made dinner for our family, I’m not even sure if she remembers it. It was supposed to be spaghetti but I thought it tasted more like some sort of tomato alfredo. It tasted good, but I never tried to figure out what it was. I’ve been thinking about that dinner lately and I thought I’d try to recreate it. I know this isn’t quite the same, but it turned out pretty tasty

Ingredients
5 oz uncooked linguini, cooked
1/2 pound extra lean ground beef
1/4 cup garlic, minced
1 cup chopped onions
3 tablespoons low sodium worcestershire sauce
1 cup milk
1 tablespoon butter
2 tablespoons flour
1 can no salt added diced tomatoes
1/2 cup shredded parmesan

Directions
Cook the linguini according to the package.
Put the diced tomatoes into a manual food processor for a couple minutes to turn it into a slightly chunky sauce.
In a large skillet, brown the beef, onions, garlic, and one tablespoon of worcestershire sauce. When the meat is completely cooked, set it aside.
Add the butter, flour, and remaining two tablespoons of worcestershire sauce to the pan. Whisk it together until the butter is melted. Add the milk to the pan and let it come to a boil. After it has become thick, add the ground beef mixture and tomatoes to the pan. Let it come to a boil and thickened. Before servings, add the parmesan to the pan and stir until the cheese is melted.
Serve over the pasta.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 355.6
Total Fat: 10.0 g
Cholesterol: 36.2 mg
Sodium: 269.4 mg
Total Carbs: 21.9 g
Dietary Fiber: 2.2 g
Protein: 13.8 g

Zesty Spaghetti-001

Strawberry Balsamic Salad

The weather here has been a little crazy, one day it’s in the 80’s and another it’s down to the 40’s. I’m glad that spring is moving into Texas, I just wish it would be more consistently springy. That’s a big part of the inspiration behind this salad. I’m sure that plain balsamic vinegar would be just as tasty as the vanilla bean one I found at Con Olio.

Ingredients
3 cups fresh spinach
6 strawberries, sliced
1 oz fresh mozzarella, diced
2 tablespoons chopped pecans
2 tablespoons vanilla bean balsamic vinegar

Directions
Toss all the ingredients together and enjoy.

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 255.9
Total Fat: 17.5 g
Cholesterol: 15.0 mg
Sodium: 192.2 mg
Total Carbs: 16.9 g
Dietary Fiber: 5.9 g
Protein: 10.6 g

Strawberry Balsamic Salad-001

Cheesy Italian Pasta

My Cheesy Salsa Pasta was such a huge hit around our house that I wanted to try making something that was similar to it, but with different flavors. This time I decided to try it with an Italian spin on it, replacing salsa with regular tomatoes and adding some Italian seasoning. I left out the cream cheese and used a little cornstarch in white wine to thicken it up. All in all, it went over really well here.

Ingredients
6 oz uncooked pasta
3/4 pound extra lean ground turkey
1 cup chopped onions
1/4 cup minced garlic
2 cans diced, no salt added tomatoes, drained
2 cups low sodium beef broth
1/2 cup dry white wine
2 tablespoons cornstarch
1 cup shredded mozzarella cheese
2 tablespoons Italian seasoning

Directions
Cook the pasta according to the directions on the box. Cook the turkey, onions and garlic together in a large skillet until cooked thoroughly. Add the beef broth, Italian seasoning, and tomatoes. Whisk the cornstrach into the wine, then pour into the skillet. Let it come to a boil. Add the pasta and cheese to the skillet. Simmer until the sauce becomes thick.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 415.4
Total Fat: 7.0 g
Cholesterol: 48.8 mg
Sodium: 461.6 mg
Total Carbs: 49.7 g
Dietary Fiber: 5.9 g
Protein: 35.3 g

Cheesy Italian Pasta-001

Cheeseburger Empanadas

On one of my Pampered Chef chat boards, someone was looking for a recipe for cheeseburger empanadas. I didn’t find the recipe they were looking for, so I decided to try coming up with a recipe on my own. Besides, I love grab and go meals. The last time I made empanadas I could freeze them and they reheated really well. I don’t see why this ones would be any different.

Ingredients
3/4 pound extra lean ground beef
6 strips bacon, diced
1 cup diced onions
1/4 cup garlic, minced
1 cup shredded cheddar cheese
3/4 cup diced tomatoes (I like using cherry tomatoes)
1/4 cup barbecue dry rub seasoning
20 empananda wraps

Directions
Preheat the oven to 350 degrees.
In a large pan, cook the beef, onions, garlic, and bacon until meat is done. In a bowl, combine the diced tomatoes, cheese, dry rub, and meat mix.
Place a heaping tablespoon of the filling in the center of one of the empananda wraps. Fold it in half and crimp the edges with the tines of a fork.
Bake for about 20 minutes, or until the top becomes golden brown.

Nutritional Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 182.6
Total Fat: 7.4 g
Cholesterol: 14.2 mg
Sodium: 275.3 mg
Total Carbs: 23.9 g
Dietary Fiber: 1.2 g
Protein: 7.9 g

Cheeseburger Empanadas-001

French Onion Soup

There’s nothing quite like a big bowl of French Onion soup, with big croutons and melted provolone on top. Mine is slow cooked, so more of the flavor is able to develop. Now, you could just throw the uncooked onions in the slow cooker, but it doesn’t taste quite right that way. Cooking them gives the onions a smoother taste. You could also use store bought croutons if you’d like, premade are easie but homemade are better for you. Either way, it’s delicious!

Ingredients
2 rolls, cut into cubes
1 tablespoon olive oil
3 large onions, thinly sliced
6 cups low sodium beef broth
6 slices provolone cheese

Directions
Brush the bread cubes with the oil olive and dust with any herbs you’d like. Cook in a 450 degree oven for 30 minutes or until completely dry. Stir often to avoid burning.
In a large skillet, cook the onions over medium heat until they brown and carmelize. Transfer them to a pot and add the beef broth. Cook on low for about an hour or until the flavors have mixed.
To serve, top a cup of soup with a few of the dried bread cubes and a slice of cheese. Broil for a few minutes, or until the cheese is melted and starts to brown.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 224.9
Total Fat: 10.8 g
Cholesterol: 19.6 mg
Sodium: 804.5 mg
Total Carbs: 18.5 g
Dietary Fiber: 2.1 g
Protein: 13.2 g

French Onion Soup-001

Beer and Brats Chowder

I tried to make this a few weeks ago, but it didn’t quite work out the way I was hoping it would. This time it turned out just the way I was hoping. If you like, you can add some saltines and a little extra cheddar cheese. This would be great to take in a thermos for an outdoor outing. And don’t worry about the alcohol from the beer, it’ll cook off before you eat it.

Ingredients
12 oz turkey brats or smoked sausage, cut into 1/2 inch slices
2 large potatoes, diced
1 large onion, diced
1/4 cup garlic, minced
1 12 oz can light beer
2 cups low sodium beef broth
4 cups milk
2 tablespoons cornstarch
1 cup cheddar cheese

Directions
In a large pot, cook the brats, potatoes, onion, and garlic until the potatoes are almost tender. Add in the beer, broth, and 3 cups of the milk. Whisk the cornstarch into the remaining cup of milk. Mix into the rest of the chowder. Let it come to a boil, then turn the heat to low. Cook for at least an hour (longer if you’d like), stirring every 20-30 minutes to make sure nothing is sticking to the bottom of the pot.
Stir in the cheese before serving.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 248.3
Total Fat: 9.1 g
Cholesterol: 48.3 mg
Sodium: 747.6 mg
Total Carbs: 22.9 g
Dietary Fiber: 1.1 g
Protein: 17.0 g

Beer and Brats Chowder-001

Man Cups

I love using these little fillo cups to make snacks for parties. And although The Man likes all of them that I’ve posted, a lot of times they tend to be a little more on the, well, girly side. So I decided to make some especially for The Man. Not surprisingly, they were the first ones to disappear at the party!

Ingredients
1 small boneless skinless chicken breast, diced
3 slices bacon, diced
1/2 cup shredded cheddar cheese
2 tablespoons barbecue sauce
15 mini fillo shells

Directions
Preheat the oven to 350 degrees.
Arrange the fillo shells on a cookie sheet.
In a skillet, cook the diced chicken and diced bacon until the chicken is golden and the bacon crispy. Set aside for few minutes to let it cool. Mix the bacon, chicken, cheese, and barbecue sauce together. Spoon into the cups and bake for seven to ten minutes. Let them cool for a couple of minutes before eating them.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 40.2
Total Fat: 1.9 g
Cholesterol: 8.0 mg
Sodium: 86.2 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.0 g
Protein: 3.6 g

Man Cups-001

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Pinterest Wednesday: Creamy Garlic Pasta

Oh my creamy, garlicky goodness! I found this pin from The Cheese Pusher and I knew I just had to make it. The only change I made to the recipe was I added some broccoli and chicken to the pasta to make it a bit more of a complete meal. It was seriously quite amazing, The Man and I both had to have a small second helping! I calculated the nutritional values for her version of Creamy Garlic Pasta.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 474.8
Total Fat: 24.4 g
Cholesterol: 88.6 mg
Sodium: 1,341.6 mg
Total Carbs: 45.5 g
Dietary Fiber: 1.1 g
Protein: 18.9 g

When I make it next time (and there will definitely be a next time), there are a few changes I’m going to make to lower the fat. In my version I didn’t include meat in the ingredients, because I could easily see adding beef or chicken to it.

Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
6 ounces spaghetti or angel hair pasta
3/4 cup grated parmesan cheese
1 10 ounce package frozen broccoli
3/4 cup fat free evaporated milk
2 tbsp chopped fresh parsley

Directions
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat. Add the broccoli and mix in the parmesan until completely melted. Turn off the heat and stir in the evaporated milk and parsley. Serve immediately.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 336.0
Total Fat: 9.8 g
Cholesterol: 34.6 mg
Sodium: 1,282.8 mg
Total Carbs: 43.4 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

Creamy Garlic Pasta PW-001