While the veggies cook, heat a cast iron or grill over high heat with avocado oil or other high smoke

tbsp low sodium taco seasoning 1/4 tsp salt 2 cloves garlic, minced 2-4 tbsp water 1/2 cup shredded cheese 1/2 cup salsa 8 portabella mushrooms, wiped clean, stems and gills removed Directions: Preheat oven Remove from oven and top mushrooms with cheese before returning to the oven for another 5 minutes to melt the cheese. Optional: finish by broiling for 2 minutes to brown the cheese slightly.

Eggplant Parmesan Meatballs are packed with roasted eggplant, fresh basil, parsley, garlic and parmesan cheese cup breadcrumbs 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder1/3 cup grated parmesan cheese Add breadcrumbs, Italian seasoning, garlic powder, onion powder, cheese, garlic and eggs to a blender

or 2 tbsp whole milk ricotta cheese 4 buns, toasted Arugula 4-8 slices tomato 2 oz cheese (cheddar, Top with sliced pickled and grilled red onion plus all of the usuals. Blend 2 tbsp pesto with 2 oz plain greek yogurt and spread on grilled sour dough slices. Top with balsamic caramelized onions, bleu cheese, bleu cheese dressing, iceberg lettuce and tomatoes and 1 tbsp parmesan cheese.

know most people go for peppers chopped up within a pepper along with rice, ground beef or sausage and cheese diced 2 clove garlic, minced 4 bell peppers, halved the long way, and seeds removed 4 oz mozzarella cheese Top each with extra cheese and return to oven for another 15 minutes. If the cheese is browning too fast place a baking sheet on the oven shelf above the peppers.

water 2 sprigs fresh thyme, minced Salt and Pepper, to taste 1/4 cup unsweetened almond milk 4-6 oz cheese Top the meatballs with cheese and transfer to the oven for another 2 minutes to melt the cheese.

I prefer to only add half the cheese and save the remainder to broil on top of individual bowls. This ensures each bite has that perfect cheese pull we love in spinach and artichoke dip. hearts and their juices 2.5 cups egg noodles 2 tbsp half and half 4 cups fresh spinach 1 cup parmesan cheese Turn off the heat and stir in parmesan cheese and half of the mozzarella. Stir in fresh parsley. Spoon the soup into bowls and top all of them with the remaining mozzarella cheese.

tbsp plain greek yogurt Salt and pepper 1 cup arugula 1/4 cup pecans (candied or toasted) 2-3 oz feta cheese scissors to cut through the skin along the checkerboard cuts but that’s not necessary), crumbled feta cheese

The entire dish is kicked up a notch with flavor packed cajun grilled chicken and a balsamic glaze on removed the pasta and sauce from the heat before tossing everything together because I didn't want the cheese pasta 1/4 cup balsamic vinegar 4 oz reduced fat mozzarella, diced into cubes 1/4 cup grated parmesan cheese

I usually opt for fat free feta cheese on top and add creamy avocado for fats (missing from picture because My boyfriend takes his with blue cheese and we double the bacon because- bacon. spinach 1 1/4-1 1/2 lb chicken breast (I used 20oz) 2 slices turkey bacon, chopped 4 oz feta or blue cheese Optional: 1 avocado (~4oz) diced Ranch dressing (8 servings- see below) Directions: Prep: Chicken: Grill Assemble Tupperware with greens, eggs, chicken and cheese.

Juicy chicken and chunks of ham in a creamy cheesy dijon flavored sauce. Ingredients: 1 lb chicken breast, diced 1/4 lb deli ham, chopped 1/2 cup shredded cheese (I used 1/4 Fold in diced chicken, ham and shredded cheese. Sprinkle with breadcrumbs.

Serve these plain, dip them in ketchup, stuff them with cheese and bacon or top with a dollop of plain We served this with a summery salad and grilled pork tenderloin with peach barbecue sauce! forks or anything that’s about 1/4-1/2” off the surface and flat For loaded potatoes: 2 oz shredded cheese If making loaded potatoes, remove from oven after 20 minutes and add shredded cheese and bacon bits in hasselback potato just brushed with butter and the loaded variation which is the classic recipe with cheese