1. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  2. image: Download

    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  3. veganfoody:

Antipasti-stuffed LoafSub the cheese for Daiya wedges to make this extra yummy.

    veganfoody:

    Antipasti-stuffed Loaf
    Sub the cheese for Daiya wedges to make this extra yummy.

     
  4. portabella parmesan

    birchemberger:

    This recipe rocked. I found it on Pinterest and will definitely make it again. I served it with a side of pasta of course. 

    Baked Portobello Parmesan…from the kitchen of One Perfect Bite

    Ingredients:
    1/2 cup Italian-style bread crumbs—-I used panko
    1 cup (3-oz.) freshly grated Parmesan cheese, divided use
    1 teaspoon sweet paprika
    1/4 cup fresh minced parsley, divided use
    2 teaspoons kosher salt, divided use
    3/4 cup egg substitute—I used one egg
    1/2 teaspoon fresh ground black pepper
    1 teaspoon marjoram leaves—I did not use this
    1 teaspoon garlic powder
    1 teaspoon oregano leaves
    4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
    1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
    1 cup commercially prepared “light” tomato sauce
    Cooking spray
    Directions:
    1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
    2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
    3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
    4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
    5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

     
  5. Skinny Bake Pesto Chicken

    collegefitness101:

    Skinny Chicken Pesto Bake
    Skinnytaste.com
    Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
    Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
    Sodium: 491 mg (without salt)

    Ingredients:

    • 2 (16 oz total) boneless, skinless chicken breasts
    • salt and fresh pepper to taste
    • 4 tsp Skinny Basil Pesto
    • 1 medium tomatoes, sliced thin
    • 6 tbsp (1.5 oz) shredded reduced fat mozzarella cheese
    • 2 tsp grated parmesan cheese


    Directions:

    Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

    Preheat the oven to 400° F. Line baking sheet with foil or parchment for easy clean-up.

    Place the chicken on prepared baking sheet. Spread 1 tsp of skinny pesto over each piece of chicken.

    Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven;top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

    To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with tomatoes and cheese, and close grill until cheese melts.

     
  6. archnet:

Vegetarian Lasagna with Broccoli, Kale, and ZucchiniFor a 10-by-14-inch pan, you’ll need:1 package of lasagna noodles1 16-oz container small curd cottage cheese, or ricotta cheese1 8-oz package mozzarella1/4 cup Parmesan cheese1 egg1 bunch broccoli, chopped into small pieces1 bunch kale, chopped into small pieces1 small zucchini, thinly sliced1 onion, diced2 24-oz jars pasta sauce1 tsp dried oregano1 tsp dried parsley1 tsp dried basilRead more: (x)

I made this the other day to warm the house up and it was amazing! I changed a few things. I did not have any dried basil or oregano so I just put in Italian seasonings. I also had a patty pan squash that I threw in there (could have used more squash/zucchini) and added some garlic. Lastly, instead of kale I used spinach. 
I did not cook the noodles before baking and they came out perfect (so trust the cook on that one).
I should have cooked the broccoli before hand. parts of it came out still hard and crunchy.
Overall I would defiantly suggest trying this one. 

    archnet:

    Vegetarian Lasagna with Broccoli, Kale, and Zucchini

    For a 10-by-14-inch pan, you’ll need:
    1 package of lasagna noodles
    1 16-oz container small curd cottage cheese, or ricotta cheese
    1 8-oz package mozzarella
    1/4 cup Parmesan cheese
    1 egg
    1 bunch broccoli, chopped into small pieces
    1 bunch kale, chopped into small pieces
    1 small zucchini, thinly sliced
    1 onion, diced
    2 24-oz jars pasta sauce
    1 tsp dried oregano
    1 tsp dried parsley
    1 tsp dried basil

    Read more: (x)


    I made this the other day to warm the house up and it was amazing! I changed a few things. I did not have any dried basil or oregano so I just put in Italian seasonings. I also had a patty pan squash that I threw in there (could have used more squash/zucchini) and added some garlic. Lastly, instead of kale I used spinach. 

    I did not cook the noodles before baking and they came out perfect (so trust the cook on that one).

    I should have cooked the broccoli before hand. parts of it came out still hard and crunchy.

    Overall I would defiantly suggest trying this one. 

     
  7. image: Download

    theauthenticnut:

Cheese & Chive Bread
Adapted from Baking with Dorie
1 3/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 eggs
1/3 cup milk
1/3 cup extra virgin olive oil
1 1/2 cups shredded cheese (I used 3/4 cups of Tex Mex mix and 3/4 cup mozzarella)
1/2 cup minced chives (get out those kitchen scissors!)
1. Grease 9x5” loaf pan and line the bottom and sides with parchment paper for easy removal. In a large bowl mix together flour, baking powder, salt, and black pepper. 
2. In another bowl whisk eggs until foamy then whisk in milk and olive oil. Add to dry ingredients and stir until just moistened then stir in cheese and chives. Batter will be thick.
3. Spread batter into prepared loaf pan and bake bread at 350°F for 35-45 minutes until golden brown and toothpick inserted in the center comes out clean.
4. Let bread cool in pan then remove from pan and slice. Serve & enjoy!
Makes 1 loaf.

    theauthenticnut:

    Cheese & Chive Bread

    Adapted from Baking with Dorie

    1 3/4 cups flour

    1 tablespoon baking powder

    1 teaspoon salt

    1/4 teaspoon black pepper

    3 eggs

    1/3 cup milk

    1/3 cup extra virgin olive oil

    1 1/2 cups shredded cheese (I used 3/4 cups of Tex Mex mix and 3/4 cup mozzarella)

    1/2 cup minced chives (get out those kitchen scissors!)

    1. Grease 9x5” loaf pan and line the bottom and sides with parchment paper for easy removal. In a large bowl mix together flour, baking powder, salt, and black pepper. 

    2. In another bowl whisk eggs until foamy then whisk in milk and olive oil. Add to dry ingredients and stir until just moistened then stir in cheese and chives. Batter will be thick.

    3. Spread batter into prepared loaf pan and bake bread at 350°F for 35-45 minutes until golden brown and toothpick inserted in the center comes out clean.

    4. Let bread cool in pan then remove from pan and slice. Serve & enjoy!

    Makes 1 loaf.

     
  8. image: Download

    mouslingwishes:

Cheesy Pesto Pinwheels
2 t garlic salt 1 t dried basil 2 T sugar 2 T yeast 1 C warm water 1/4 C (1/2 stick) melted butter (but not too hot) 1/4 C oil 3 C flour 1 1/4 C shredded mozzarella cheese 1/2 C pesto

    mouslingwishes:

    Cheesy Pesto Pinwheels

    2 t garlic salt
    1 t dried basil
    2 T sugar
    2 T yeast
    1 C warm water
    1/4 C (1/2 stick) melted butter (but not too hot)
    1/4 C oil
    3 C flour
    1 1/4 C shredded mozzarella cheese
    1/2 C pesto

     
  9. image: Download

    illscarlett:

Avocado Grilled Cheese
All you need is avocado, fresh mozzarella and a thin layer of pepperoni.

    illscarlett:

    Avocado Grilled Cheese

    All you need is avocado, fresh mozzarella and a thin layer of pepperoni.

     
  10. Mozzarella Stuffed Chicken Breast with Honey Garlic Roasted Asparagus & Veggies

    jasonsbites:

    So it’s my first day off in AGES and I’m sick, so I decided that I need something ooey and gooey to make me feel and warm and cozy on the inside, since it’s raining and all!

    Let me start off by saying that mozzarella is probably one of the healthier cheeses you could eat (I’ve probably said this before, but I can’t for the life of me think of a reason why I shouldn’t repeat it!) since it’s lower in sodium and often made with skimmed milk! 

    Anyways, I had some random veggies lying around in my fridge so I decided to roast some asparagus, and just have some raw tomato slices and steamed corn along with this (they don’t get a recipe, I can’t imagine anybody not knowing how to cut a tomato or steam some corn, right?)

    Ingredients:

    - handful of asparagus spears

    - 1 chicken breast

    - a few small chunks of mozzarella

    - rosemary

    - few garlic cloves

    - salt & pepper

    - tomatoes & corn

    - 1 tsp of honey

    Directions:

    So first off, you’ll just wanna prepare your chicken breast. Give it a good rinse and pat it dry and put it on your meat cutting board along with your seasonings. Then, cut a pocket down the length of the breast and stuff it with some mozzarella pieces. You don’t want to add too much, because it’ll just explode and you’ll have white cheese all over you… which would look suggestive in a disturbing manner!

    See? Now put that aside, and flip over your cutting board to prepare the asparagus.

    I LOVE roasted garlic so I throw cloves into the oven whenever I get an excuse to, so you don’t have to use them but whatever! Up to you :)

    So just trim your asparagus, and then place it on an oven tray lined with foil, and drizzle with olive oil, salt, pepper, and a tsp of honey.

    Then toss that sucker into a 450F oven for about 15-20 minutes until the tips are nice and crispy, and the stems are tender!

    So while your veggies are roasting, toss your corn into the steamer/boiling water and get your skillet out for the chicken.

    Coat your skillet with some oil on med-high heat and cook your chicken breast for around 10 minutes or so (5-6 mins per side), depending on its size and stuff. It’s REALLY hard to describe how to perfectly cook chicken breast because it dries out so easily, so you really just need to get a feel for it as you cook it enough times!

    Your chicken should finish up around the same time as your asparagus, so just plate everything up and enjoy! Obviously eat it while its hot and the cheese is ooey!