Cheesy Taco Shells

Recipe/Instructions:

I sprayed a frying pan with some non-stick spray and added about a ½ cup of shredded cheddar cheese. I cooked it on high until it got bubbly and the edges started to brown. (You can also do this in the microwave on some parchment paper, but mine is not very powerful and I like the results on the stove much better). I then carefully removed with a spatula and formed around a turkey baster shaft while it was still warm and left it there for about 10 minutes to get the right shape.

http://tifanietbd.blogspot.com/2013/06/ta-keto-shells.html

Lacy Cheese Crackers

Lacy Cheese Crackers

• Shredded Cheese of your choice. 

Preheat oven to 350F. Using a one teaspoon measure, place shredded cheese in six piles spread out evenly on the lined baking pan.  You must leave a lot of space between the piles as these little piles of cheese will spread.  Bake for 10-12 minutes until the color starts to get golden and it looks like all the oil from the cheese has seeped out.  Remove from the oven and allow the crackers to cool before moving to a paper towel.  Allow the extra oil to be absorbed by the paper towel.  Store in an airtight container.

Cheesy Pizza Crust

Ingredients

1 cup fresh shredded parmigiano cheese
3 slices provolone cheese
½ cup peperoni, diced
3-4 tablespoons pizza sauce
– optional –
your favorite pizza toppings, diced

Directions

Warm up a non-stick or well-seasoned cast iron pan over medium heat. Dump in the parmigiano and make sure it covers the bottom of the pan evenly. Add the provolone on top.

 

Spread out the pepperoni or other toppings.

Don’t use big slices, dice everything nice and small. The pieces you cut this into will be much smaller than regular pizza, and you’ll want to have a good distribution of toppings.

When the cheese is bubbling and starting to turn brown on the edges, slip a spatula under and make sure it isn’t sticking. 

Once you’re sure it’s not sticking — you should be able to shake the pan and the cheese will slide around — add just enough sauce to cover almost up to the edge.

Slide the pizza out onto a cutting board and let it rest for a minute or two.

This gives the cheese time to set up a little bit, and the sauce time to warm up. (Starting with room-temperature sauce instead of refrigerated is a good idea.)

Slice the pizza before transferring to a plate to serve.

http://cooklikeyourgrandmother.com/2011/07/how-to-make-crustless-pizza/

Skinny Baked Mozzarella Sticks

Skinny Baked Mozzarella Sticks

Skinnytaste.com

Ingredients: 

• 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
• 1 large egg, beaten
• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

Baked Parmesan Kale Chips

Baked Parmesan Kale Chips

Skinnytaste.com 

Ingredients:

• 1 bunch kale (12 oz after removed from stems)
• 1 tsp olive oil (spray)
• a sprinkle of sea salt or kosher
• 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. 

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.  

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.