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Post by ruffles on Sept 12, 2014 10:16:24 GMT -5
This AM there was a recipe posted in our on line news paper for a tomato + sweet onion pie. They say it is a southern favorite. This recipe has 2.5 cups of cheese in it and is swimming in fats but I am betting this idea could be worked into something much more healthy and delicious as well. Basically, in a normal pie shell, it is layers of tomatoes with some onion and cheese baked in the oven. With the abundance of fresh, garden grown veggies and less, but reduced fat cheeses, this could be a really nice dish.
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Post by Amanda on Sept 12, 2014 12:48:42 GMT -5
This southerner has never heard of it! Although, put some eggs in there instead of so much cheese and we'd call that quiche. But I'd also caution that reduced fat cheese doesn't bode well in anything that requires cooking. It gets kind of plastic-ky, which is enough to make me think you're better off with the real deal!
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Post by ruffles on Sept 13, 2014 8:59:43 GMT -5
A diet with high levels of saturated fat is a heart attack or stroke waiting to happen, plastic or not. When you get to be my age, you have to think about these things. Yesterday I had a grilled cheese and tuna sandwich that was to die for delicious. It had to be one of the best grilled cheese sandwiches that I have ever made in my entire life. I used to use about one and a third of sliced American cheese on each side of this sandwich. At the Land O' Lakes value of 6 gr of saturated fat per slice, that is 12.4 gr. of saturated fat. Big Y's reduced fat American cheese is 3.5 gr per slice, or 9.4 gr per sandwich. Yesterday I used Sargento's reduced fat, 4 Cheese Mexican (grated) which is 3.5 gr per 1/4 cup. It was what I had on hand. I probably used about 1/4 cup total in sprinkling that cheese on both sides of the sandwich. This sandwich was so good that I made a note of everything I did with it and put it in my recipe file.
As for the tomato and cheese pie, I am thinking of trying a veggie mix with low fat grated cheese baked in a pie shell. How well will it cut and hold its shape is one of my questions. I'm not good at keeping enough veggies in my diet because I become bored with them. It's something I have to work on ... constantly. Becoming creative helps.
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Post by meggie on Sept 13, 2014 11:32:45 GMT -5
Your sandwich sounds delicious, and probably having the cheese shredded means that you use less than you might if it was in slices, but with the same cheesy results.
I make quesadillas the same way, with grated cheese, leftover chicken and lots of veggies. They take a bit of prep but you can get a lot of veggies into an easy meal that way. Our market has a delicious fresh salsa that I try to buy instead of that jarred stuff with all the chemicals, & that's more veggies.
Karen has been making some really good smoothies for her & the twins. She's been picking up the ripe fruit at the farmers market, often marked down, and chopping it up and freezing it in baggies. (There's also pre-frozen fruit available in the grocery stores, of course) She uses them in the smoothies with milk, lowfat greek yogurt, and a tablespoon of chia seeds, plus several handfuls of raw spinach. Sometimes they are a bit of an odd colour but you do not taste the spinach at all. She started just adding a little spinach to try it, but now fills the blender container with it, and you can not taste it.
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Post by ruffles on Sept 13, 2014 18:21:59 GMT -5
Spinach in a fruit smoothie???!!!!I never would have thought of that one. Great!
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Post by Amanda on Sept 15, 2014 10:04:09 GMT -5
Mmmm, I do enjoy a smoothie! And I love spinach -- go figure!
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Post by ruffles on Sept 16, 2014 15:40:32 GMT -5
Found fat free cheddar cheese at the supermarket today. ... And spinach too!
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