8 oz Ricotta cheese, Part-Skim 6 oz Mozzarella cheese 1 egg 1.5 c tomatoes, chopped
8 oz mushrooms, sliced
1 onion diced
1 lb Beef, ground 3 tbsp Parmesan Cheese 1/4 tsp Ground Black Pepper 1/2 tsp Garlic Salt 2 tsp Italian Seasonings
Preheat oven to 350 degrees. Cook ground beef. Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl. Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling. Sprinkle the remaining 3/4 cup mozzarella cheese on top. Bake for 35 minutes and let cool 10 minutes before slicing.
Makes 4 servings.
Simple and satisfying.
1/4 c tomato sauce
4 slices of bread
Fresh mozzarella cheese, sliced thin
1 – 2 tomatoes, sliced tbin
Spread sauce over bread slices, top with mozzarella, tomato slices and basil. Spray bread slices with olive oil.
Heat a griddle over medium low heat. Cook until cheese is melting and bread is brown, flip and cook until second side is browned.
This is adapted from Bon Appetite. It’s so yummy!
¼ c finely chopped chives ¼ c mayonnaise ¼ c basil ¼ c Greek yogurt 1 tbsp lemon juice Salt and pepper ½ head of butter or Bibb lettuce leaves ¼ English hothouse cucumber, thinly sliced 1 avocado, thinly sliced 4 slices bread 8 ozs fresh mozzarella, sliced ¼ inch thick 2 cups sprouts (such as broccoli sprouts or alfalfa) Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth. Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.
This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!
4 medium bell peppers, quartered
4 oz Burrata or mozzarella
3 tbsp minced herbs – basil, sage, chives, tarragon
Salt and pepper
Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.
In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
4 portobello mushrooms, wiped clean and gills and stem removed
6 oz artichoke hearts in water, chopped
1 tomato, chopped
8 kalamata olives, chopped
4 oz mozzarella cheese, diced
Olive oil spray
Salt and pepper
Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
This one is from Plenty by Ottolenghi! It’s so good!
1/2 tsp fennel seed, toasted and crushed
Zest of 1 lemon
1 bunch of basil leaves, shredded
2 tbsp chopped oregano
2 tsp olive oil, the best you got
2 tsp grapeseed oil
1 clove garlic, crushed
1/2 tsp course salt
8 oz buffalo mozzarella
2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.
Bocconcini (mini mozz balls)
Panko bread crumbs
Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.
Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.
I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.
8 oz pasta or farro
4 tsp sherry vinegar
1 pint cherry tomatoes, halved
6 oz mozzarella, cubed
1/2 c torn mint leaves
2 – 3 tbsp olive oil
Salt and pepper
Cook the pasta according to the package.
Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.
Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.
Perfect end of summer salad!
4 heirloom tomatoes, sliced
2 large Buffalo mozzarella, torn in half
Poached lemon chicken, sliced
2 tbsp lemon zest
3 tbsp lemon juice
2 tbsp olive oil
salt and pepper
4 c chicken stock
1 lemon, sliced
4 sprigs thyme
1 tbsp peppercorns
4 chicken breasts
Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.
Combine lemon zest, juice and olive oil in a small jar, shake to combine.
Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.
Quick and easy lunch that tastes great!
4 slices sourdough
8 oz bocconcini (mini mozz balls), sliced in half
4 slices prosciutto
6 figs, quartered
6 oz arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat broiler to medium.
Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.
In a large bowl toss figs, arugula, olive oil and balsamic.
Serves 2 – 4.