Dairy Delights

Stuffed Baked Potato

Cook up four potatoes either in pot or microwave. When completely cool, slice and scoop out the potatoes. Place the scooped out potatoes in a bowl and combine 1 cup cottage cheese, 1 cup cooked broccoli, 1/3 cup milk, salt, pepper, and garlic. Mix together and place back into the potatoes. I like to sprinkle shredded mozzarella or cheddar cheese on top. Bake for 10 min or until golden...

Tomato Dip

This is by far the best dip ever. There is nothing like cool tomato dip on a hot summer day. I love to dip in all sorts of veggies, breadsticks, challah etc... It also goes well with tuna, eggs and even liver.... This has become a staple in our house and every week, I make a new batch.

I usually use 3 large tomatoes, 2 tsp olive oil, salt and garlic powder. Its hard to say an amount because I usually pour and taste. You should def taste the garlic, sometimes I use 2 garlic cubes instead of the garlic powder. Just make sure there is enough garlic. I usually make mine on Friday, but its good for at least 5 days. 

Enjoy!

Spinach Pasta with Four Cheese Sauce

I am a true Pasta fan. Whenever we go out for dairy, I always order pasta. My two favorite dishes have always been this one and Penne Ala Vodka. About a year ago I was able to create my own version of Penne Ala Vodka but have never been able to come up with the replica for a Four Cheese Sauce. Before Shavous, I decided this year I will try to come up with something. I googled a bit and came up with all sorts of suggestions of cheese which included Gouda, Romano and Provolone to name a few. Being that we live in a smaller town, not all Chalav Yisrael products are available so I decided to take the plunge and play around with the recipe. In short, I had to barter a farmers cheese for ricotta and still find other cheeses but the final recipe came out delicious.

Cook up the spinach pasta per directions on the bag.
In a pot combine:
3 c. heavy cream
3/4 c. butter
3/4 c. Parmesan cheese
3/4 c. muenster cheese
3/4 c. mozzarella cheese
1/2 c. ricotta cheese
1/4 c. cheddar cheese
I also threw in some garlic powder.
Bring to a boil, add in the ready made pasta, stir together and serve. I like to add some fresh parsley for the flavor.
I hope you enjoy as much as we did!

Israeli Salad with a twist

This Israeli Salad is surely like none other you have ever had. I got this recipe from a friend and since then it has been a staple in my house. I like the simplicity as well as the flavor that goes with it. Its creamy instead of oily and very low in fat.

Cut up the cucumber and tomatoes into very small pieces, you can add onions if you wish, I usually leave them out. I then add 1 tsp low fat mayonnaise, about 3/4 tsp garlic powder and 1/2 tsp salt. Taste it, it may need more garlic or salt. This salad is only good fresh, do not prepare more than 10 minutes before serving it. I usually cut up the vegetables beforehand and finish right before. Enjoy, its sure to be a winner in your house as well.

Light and Easy Italian

I love love love Italian Food. I love the fresh flavors, blends and creams. However some Italian dishes end up being super heavy. This is one of my favorite Italian recipes because its easy, fresh and light.

Lemon Chicken:

Saute the chicken with some salt and pepper in Pam on the stove top.. I like to saute the chicken right before I'm ready to serve if you cant then saute earlier and keep in the frying pan to reheat. Just prior to serving reheat and when the chicken is very hot, I squeeze half a lemon on the cutlet and serve immediately. The key is to serve immediately and only squeeze the lemon when chicken is hot. This chicken is very light and delicious. This is a great gluten free and very dietetic version of lemon chicken. You will not be able to tell it is dietetic....

Light Pasta with tomatoes and onions

Cut up tomatoes, fresh garlic and purple onions and sprinkle some salt, pepper, garlic powder and olive oil on it. Let it sit a few hours to soften up..
Cook up your pasta ( i usually use a small noodle such as elbows), rinse and drain with hot water. Then while the pasta is hot add the vegetables and mix well. Serve right away.... The nice thing about this recipe is that there is no need to saute...

Enjoy!!!

Summer Loving!

So its been a long crazy while since I last posted but finally getting back into the swing of things..... Hopefully now that it is summer, I will be able to post more often....

Dinner tonight @ Casa De Jacobs

Bruscetta
Marinated Steak Sandwiches
Garlic Mashed Potatoes
Grilled Vegetables
Cole Slaw
Israeli Salad

Right now don't have time to write out all the recipes but check back tomorrow for fresh, new ideas for the summer!!!!!

Eggplant Lasagna

There is nothing like Eggplant combined with tomato sauce. No mTter how many different ways you cook it, it always tasted best accompanied by the flavor of tomatoes. This recipe is a great way to make Lasagna without carbs, by replacing the noodles for eggplant.

Eggplant Lasagna

Begin by slicing the eggplant into rounds and soak in spices for 30 min. I usually use salt, pepper, garlic and onion powder.

Prepare the vegetable filling: cut tomatoes, squash and onions into chunks. Add 1 can mushrooms or handful of fresh mushrooms, mix with generous amounts of marinara or tomato sauce.

Prepare cheese filling: mix 1 container Ricotta Cheese, 2 containers cottage cheese and handful mozzarella cheese.

Layer the eqqplant as you would with Lasagna, first place the eggplant, followed by the vegetable filling and then the cheese filling. Repeat 3 times and bake at 350 for 45 min...