Cheese has that incredible capacity to turn a plate of pasta into a sumptuous delight or plain bread into a delectable sandwich. Especially is winter, I take comfort in cheese and all it offers. What a treat it is to put a nice cheesy sauce over veggies or make a gooey, cheesy dish of manicotti. It definitely falls into one of the great pleasures in my life.
These are recipes that your kids will definitely love and ask for again and again. Having a cheesy sauce next to the baked wedge potatoes will get high marks. The hot pizza dip is a great snack to serve on a cold, Friday night while watching a movie.
Roasted Potatoes With Cheddar Sauce
3 large baking potatoes, each cut into 8 wedges
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Cheddar Sauce
2 tablespoons canola oil
2 tablespoons flour
1 1/4 cups 2% reduced fat milk
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons finely chopped green onions
1 tablespoons imitation bacon bits
1/4 teaspoon cayenne pepper
Preheat oven to 425 degrees Fahrenheit. In a resealable plastic bag, toss potatoes with oil, salt, and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover, and turn potatoes. Bake for 10 additional minutes or until lightly browned.
For the sauce, heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits, and pepper. Serve potato wedges with warm cheese sauce.
Three-Cheese Manicotti
Nonstick cooking spray
1 box (8 ounces) manicotti
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped plum tomatoes (approximately 2 tomatoes)
1 cup chopped green pepper
2 cloves garlic, minced
3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
1 1/2 cups shredded reduced-fat, part-skim, low-moisture mozzarella cheese
1 cup part-skim ricotta cheese
1 egg, lightly beaten
3/4 cup grated Parmesan cheese, divided
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 jar (26 ounces) low-sodium, fat-free marinara sauce
Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain.
Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper, and garlic; cook 5 minutes, stirring often, or until vegetables are softened.
In a large bowl, mix vegetables, chicken, mozzarella, ricotta, egg, 1/2 cup Parmesan, basil, salt, and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.
Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.
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Cheesy Cauliflower
1 (16- to 20-ounce) bag frozen cauliflower florets or 1 small head cauliflower, broken into florets
3/4 cup low-fat milk
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
3/4 cup reduced-fat, shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons plain or seasoned bread crumbs
Cook the cauliflower according to package directions or steam fresh cauliflower 8–10 minutes until tender. Set aside.
Whisk together the milk, flour, mustard, and garlic powder in a small saucepan until well blended. Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently for about 2 minutes or until the mixture thickens slightly.
Stir in the Cheddar and Parmesan cheese until melted.
Preheat the broiler on high. Arrange the cauliflower in a baking pan and pour the cheese sauce evenly over the top. Sprinkle with bread crumbs and broil for about 2 minutes or until the bread crumbs turn golden brown.
Hot Pizza Dip
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim mozzarella cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
1/2 cup grated Parmesan cheese
Whole wheat bread sticks or crackers
Combine cream cheese, sour cream, and oregano in bowl; stir until smooth. Spread cream cheese mixture evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, mozzarella cheese, peppers, and onions. Sprinkle with Parmesan cheese.
Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.
Three-Cheese Veggie and Beef Calzone
1 teaspoon olive or vegetable oil
1/2 cup thinly sliced red onion
1 cup sliced button mushrooms
1/4 teaspoon red pepper flakes (optional)
2 cups baby spinach leaves
1 pound frozen pizza dough, thawed
1/4 cup sun-dried tomatoes, drained
6 slices (6 ounces) deli roast beef
3 slices provolone cheese
1/2 cup (2 ounces) reduced-fat shredded mozzarella cheese
1 (4-ounce) jar roasted red peppers, drained
4 tablespoons grated Parmesan cheese
Heat oil in a nonstick skillet over medium-high heat. Stir in onion and mushrooms; cook 5 minutes or until softened and lightly browned at edges. Stir in spinach and red pepper flakes. Remove skillet from heat and set aside.
In a blender, add the 1/4 cup sun-dried tomatoes and purée until smooth; set aside.
Preheat oven to 350 degrees Fahrenheit. On a lightly floured work surface, cut dough into 6 equal pieces. With a rolling pin, roll each piece into a 6-inch diameter.
Spread 1 teaspoon of the sun-dried tomato paste over 1 dough circle. Place 1 slice of beef in center. Top with 1/2 a provolone slice, some of the mozzarella, some of the vegetable mixture, a piece of the roasted red pepper, and Parmesan cheese. Fold circle of dough in half and press with fork to seal edges.
Place calzone on a foil-lined baking sheet that has been sprayed with cooking spray. Repeat with remaining dough and ingredients. Bake about 30 minutes or until evenly browned and heated through. Serve hot or warm.
Recipes created by 3-Every-Day of Dairy. For more great recipes visit www.nationaldairycouncil.org.
