Tag Archive | Cheese

Skinny Baked Mozzarella Sticks



Who doesn’t love cheese sticks? Courtesy of our friends at Skinnytaste.com, here’s a healthy way to indulge!

When it comes to entertaining guests at a party or event, as the host you have a lot of responsibilities, beginning from the interior design of the rooms and ending to the seating and food on the table. For the last part we have a delicious suggestion: skinny baked mozzarella sticks. These bite-size snacks are so tasty you might want to make a couple of plates just to make sure people aren’t craving for more right in the middle of your event. In order to make this recipe, you will need the following ingredients:

• flour;
• breadcrumbs;
• Mozzarella cheese;
• Parmesan cheese;
• large eggs;
• parsley;
• tomato sauce;

The procedure is rather simple and you will be done with making a batch of these tasty snacks in a matter of minutes. Start by pouring 2 tablespoons of flour on a large plate. Then, mix 1 tablespoon of parsley with 5 tablespoons of breadcrumbs and 2 tablespoons of Parmesan. Beat the egg in another bowl and dip the freshly frozen Mozzarella sticks (maybe cut them to smaller sizes) in it, not before you already rolled them through the flour. Next, cover the stick with the contents from the bowl of crumbs. Do the same for all of your Mozzarella cheese sticks while you preheat the oven to 400 degrees Fahrenheit. Place them on an aluminum foil pan, sprinkle some oil on top, and bake for 5 to 10 minutes just until they don’t melt. Enjoy!

How to make sandwiches filled with ham and cheese



The same old same ham sandwich for breakfast is beginning to annoy you and your stomach? You crave for something a bit more sophisticated, yet you don’t want to change the ingredients that make you start your day with a hype? Then you’ve reached the right spot. Read carefully how to make a couple of baked buns filled with ham and cheese and you’ll never have a dull breakfast again. Here are the necessary materials:

• ham and cheese of course;
• plain or pastry dough;
• an egg yolk;

Forgot to say this recipe is very simple and efficient as well. So start with preparing the dough. You could do this the night before or buy some packs that are already baking ready from the supermarket. Make small balls and spread them out into rectangles double the size of a slice of ham and/or cheese. Fashion strips just like in the image, with the help of a knife, on the half that isn’t covered with your food. Roll it inward from the side that isn’t cut. Make as many as you like. Put them on a baking pan lined with parchment paper, brush egg yolk on their surface, and leave to bake at 180 degrees for about half an hour. It will cost you half as much as it would if you buy a similar product from a shop in town. And they’re delicious!

source: spettegolando.it

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Interesting facts about calcium


Natural Sources to get calcium are from skim milk, nonfat yogurt, kale, cheeses, collard greens, canned salmon, and sardines with bones, mustard green, broccoli, figs, calcium-fortified orange juice, oats, prunes, asparagus, sesame seeds, soybeans, tofu, watercress and whey

Best if taken with- Boron, essential fatty acids, lysine, magnesium, manganese, phosphorus, vitamins A, C, D, and F, cobalt, folic acid, iron and zinc.

Deficiency Symptoms- Muscle Spasms, rickets, Osteomalacia, osteoporosis.

Toxicity Symptoms- Generally considered non-toxic. Calcium Supplements are not recommended for those with kidney disease or history of kidney stones.

Breakfast Bake!


Breakfast Bake ♥✿•.¸¸✿


1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pillsbury flaky kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded


Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9×13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!


Red Lobster’s Garlic Cheese Biscuits


With the news yesterday of Red Lobster may be closing their restaurants you might want to Share this recipe so you will have it on your timeline for later!!

Garlic Cheese Biscuits
Cheese garlic biscuits like those served at a certain famous seafood restaurant.

♪ღ♪*•.¸¸¸.•*¨¨*•.¸¸¸.•*•♪ღ♪¸.•*¨¨*•.¸¸¸.•*•♪ღ♪•* ♪ღ♪

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Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese

For the Topping:2 tablespoons unsalted butter, melted, divided½ teaspoon garlic powder1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Mexican Chicken


Boneless Chicken Breast
Salsa ( I used Tostitos Salsa Medium)
Shredded Cheese ( I used shredded Mexican Blend)
Sour Cream (optional)
Olive oil or cooking spray
Pre heat oven to 375 degrees
Season chicken with salt, pepper, garlic, and Adobo (optional)
Brown chicken breast in olive oil in a hot fry pan until browned
Once browned ..place in a 13×9 casserole dish or larger depending on how many breasts you are making…
Top chicken with salsa and shredded cheese and bake for 25-30 minutes until cheese is melted.
Top with a dollop of Sour cream if desired.
Serve with a Side Salad… ENJOY!!!!

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Baked Beef Chimichangas with Mexi White Cheese Sauce


Baked Beef Chimichangas with Mexi White cheese sauce



8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
2 lb ground beef, fried up
20 mini flour tortillas shells
cooking spray
shredded cheddar cheese
Garnish options:
sour cream

Mix in bowl cream cheese, pepperjack cheese, and taco seasoning. Add drained ground beef and thoroughly mix together.

Spray pan with cooking spray.

Divide among tortillas.

Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.


White cheese sauce

1 pound white American cheese, cubed
1/2 cup milk
1 tablespoon butter
1 small can rotel diced tomatoes w/green chili

Add cheese, milk, tomatoes and butter in a medium saucepan over medium heat. Cook until cheese has melted, stirring frequently. Heat through and serve immediately.


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Cut the Cheese


Go Ahead, Cut the Cheese

Who doesn’t love cheese? It’s creamy, gooey and 100% delicious! Unfortunately, it’s also nearly 75% fat, most of which is saturated. And honey, that ain’t the good kind. Just one cubic inch of cheddar (think party tray cube) has 110 calories, 9 grams of fat (81 calories from fat) and 6 grams of saturated fat (54 calories). Sure, it’s easy to keep popping those cute little cubes… but after just five cubes down the gullet, you’re out a quick 550 calories.

Make it a low-fat version, and you’ll rack up 47 calories and 2 grams of fat (one gram saturated) per cube (or 235 calories for five cubes). Don’t just leave this trick at the party; take it to your sandwiches, omelettes, dips, and toppings too.

Or, if you’re a cheese purist and wouldn’t dare dream of substituting anything for your rich, creamy cheese, you can still keep things on the skinny by making a conscious effort to cut back on how much cheese you eat each day.

If cheese is one of your main sources of calcium, make sure you’re still getting calcium somewhere else in your diet. Low-fat or fat-free yogurt is an excellent source of calcium, supplying up to half the recommended daily allowance for this slimming, bone-building mineral.

Chicken and Bacon Pasta


Chicken and Bacon Pasta
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2 cups pasta (dry measure) cooked to Al Dente
2 lbs chicken (approximately)
1 lb bacon cooked and crumbled
1 onion, diced and lightly sauteed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are eating low carb, use spaghetti squash. Don’t have peppers, use peas, asparagus or broccoli, whatever’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes. Enjoy!

If it won’t all fit in the 13 x 9 you can freeze some for later!

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Chicken Broccoli & Cheese Casserole


Chicken Broccoli & Cheese Casserole

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1 1/2 pounds of chicken (tenderloins are easiest)
a box or bag of stove top stuffing (i usually have half the stuffing left for the next time i cook this)
1 can of cream of chicken soup
1 can of cream of mushroom soup
~(you can use any kind of soup
as long as you use two cans)
1 bag, or two bundles, fresh or frozen broccoli
1 cups of cheese ( or more if you love cheese)
2tbs. real butter
S&P to taste


boil your chicken til done…..cool… then.. shred or cut into pieces
while you are doing that , steam or boil you broccoli til tender
Mix both cans of soup with your chicken and add S&P to taste

melt your butter
layer stuffing on the bottom of a 9×13 square or round(whatever ya got)
pour half the butter over the stuffing and mix til moist (flatten out once mixed)

Layer chicken on stuffing and broccoli and cheese
( I usually get two layers of each..
Top with the remaining stuffing and butter mixture

Bake in a 350 degree oven for 25-30 mins or until golden brown
Nutrition Facts
User Entered Recipe

8 Servings

Amount Per Serving
Calories 174.8
Total Fat 6.6 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.7 g
Cholesterol 59.0 mg
Sodium 510.4 mg
Potassium 163.9 mg

Total Carbohydrate 5.7 g
Dietary Fiber 0.5 g
Sugars 0.7 g
Protein 21.1 g