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 13×9-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.
NEXT – More cheese recipes…
