Tag Archives: Laughing Cow cheese

Scallop & Broccoli Casserole

Well earlier today when I was trying to decide on what recipe to use in today’s blog I was stumped. I did come across a great breakfast dish I found in a magazine while I was in the gym (I read my food magazines while on the LifeCycle). But then I started making dinner with what I found in the fridge and freezer. So that became today’s blog. The final finished picture will be added to the post once it finishes baking!


Well 10 days from today I am returning to the land of the employed. I got a job at AAA South. It is a temporary seasonal position but hopefully it’ll become more. I will be working the reception desk. This will be a huge challenge for me as anyone who knows me, knows “the face”. I will leave it at that. But this job will also take time away from blogging. So I am going to try and get ahead for the first work week anyway. We will see how that works. Because as it is now I am just getting around to the blog and it’s almost 8pm! Imagine when I have a real job! So bear with me  when I start working (Jan.31 to be exact). So here is today’s recipe.

INGREDIENTS:

1 pound bay scallops

2 cups cooked brown rice (I like jasmine)

2 cups chopped broccoli, no stems

2 Laughing Cow cheese wedges, chopped (I used French Onion)

1 medium sweet onion, chopped

4-5 cloves garlic, chopped (Less if you aren’t a fan of garlic! Perish the thought)

1 teaspoon dried basil

½ teaspoon oregano

½ teaspoon crushed red pepper flakes

½ cup white wine (any kind you choose)

1 cup Locatelli romano cheese (or any kind of grated parmesan/romano you want)

2-3 tablespoons olive oil

salt and pepper to taste

TOPPING:

4 tablespoons butter/butter substitute melted

1 cup panko bread crumbs

DIRECTIONS:

1. In a large heated sauté pan add olive oil. Add the garlic and onion and sauté until just tender. Add the chopped Laughing Cow cheese.

2. Add the broccoli and sauté for about 3-5 minutes until all liquid seems to be evaporated. Add the basil, oregano and pepper flakes. Stir. Add ¼ cup of the white wine and sauté for another 5 minutes.

3. Place the rice in a large bowl. Add the veggie mix to the rice.

4. Add the scallops to the pan and cook for a minute or so. Add another ¼ cup of the wine and continue cooking for about 5 minutes or until the scallops are opaque. Add them to the bowl of rice and vegetables.

5. Add the romano cheese to mixture and stir thoroughly. Add to casserole dish of choice.

6. Blend the panko bread crumbs with the melted butter. Spread evenly over the top of the casserole.


7. Bake in a 350ºF oven for 45 minutes. Topping should be browned and bubbly.


Quick & Easy Creamed Spinach

My husband loves creamed spinach. So I’ve been trying to find good recipes for making it a little on the healthier side. I’ve found several recipes that I’ve made but this one seems to be the easiest and fastest! No fuss no muss! Using frozen spinach and Laughing Cow Cheese! It goes great with any meal. I like it with steak. It goes great with pork, chicken, meatloaf, anything you wish!


INGREDIENTS:

1 package (10 ounces) frozen chopped spinach

3 wedges light Laughing Cow cheese wedges (I like the blue cheese or garlic & herb one)

¼ cup grated locatelli romano cheese (or your favorite grated cheese)


DIRECTIONS:

1. Cook spinach according to package directions in a microwave safe bowl. Drain.

2. Add the Laughing Cow cheese and stir well until almost completely blended in.

3. Add the grated cheese, stir. Microwave on High for another 2 minutes until all cheeses are melted.

4 . Serve hot!

See, simple and easy and not a hassle. I also usually add some garlic powder or roasted garlic cloves to the mix as well. It’s up to you!

Garlic Cheese Grits and Shrimp

So for the next four days my husband and I are heading to Charleston, SC. I thought I’d look up some local recipes and adapt them to my cooking style. I have heard so much about their shrimp and grits so I figured I’d start there. My husband loves grits (he should marry them!) and I like them. We both like shrimp and garlic so this recipe seemed like a no-brainer. I haven’t made it yet but I do plan to once we get back from our trip. I am going to definitely try it while up there though! The original recipe called for 6 ounces of garlic flavored processed cheese. I am going to be using 8 wedges of Laughing Cow Light Garlic & Herb cheese. Fewer calories for sure and still with all the flavor. I would also use fat-free chicken broth instead of water when cooking the grits. Again, more flavor!


INGREDIENTS:

¾ cup uncooked grits

6 ounces Laughing Cow Light Garlic & Herb cheese (8 wedges)

pinch of cayenne pepper

2 tablespoons butter (or butter substitute)

2 tablespoons olive oil

2 cloves garlic, minced

1 tomato, diced

2 pounds fresh shrimp, peeled and deveined

½ lemon, juiced

salt to taste


DIRECTIONS:

1. Cook grits according to package directions. Stir in the Laughing Cow cheese and cayenne pepper. Keep warm over low heat.

2. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.

3. Spread warm grits on a serving platter and pour shrimp mixture on top.

Serves 4

Stroganoff Genua Style

I know I have already posted a beef stroganoff recipe but this is a different version of that recipe. Most stroganoff uses stew meat and heavy cream and noodles. Not this recipe. In my version I substitute lean ground beef for the stew meat, fat-free half and half instead of cream and my favorite low-calorie noodle, Tofu Shirataki Noodles! It sort of looks like hamburger helper but tastes so much better. It is easy and doesn’t take a very long time to cook. I’m always looking for ground beef recipes other than meatloaf and chili and I found one.

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped

2-3 cloves garlic, chopped

1 -15 ounce can cream of mushroom soup (or fat-free)

1 package Tofu Shirataki Noodles (Fettucine style) (prepare as package directs)

2 French Onion Laughing Cow Light cheese wedges, cut up

¼ cup light or fat-free sour cream

¼-½ cup fat-free half and half, use as needed to thin the sauce a little.

3 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon dried parsley

salt and pepper to taste


DIRECTIONS:

1. In a large saucepan sauté the onions in olive oil till they start to soften. Add the garlic and continue to sauté till light brown. Remove onions and garlic from pan and set aside.

2. Add ground beef to same pan and cook until brown. Drain off excess fat. Return the onion and garlic to pan as well as the basil, oregano, and parsley. Stir thoroughly.

3. Stir in cream of mushroom soup and the Laughing Cow cheese. Stir till the cheese is melted.

4. Add the sour cream and stir till mixed in. Add ¼ cup of the half and half. If needed add more of the half and half until sauce is thinned a little. It shouldn’t be too thick.

5. Add the prepared noodles and stir in thoroughly. Add salt and pepper to taste.

Serves 2-4

Andrea’s Tuscan Casserole

This is a recipe that I posted back on Facebook in October 2009. It was created because I couldn’t figure out what to make that night and just put together what I found in the refrigerator. It was so good and filling and the leftovers were just as good of course! The ingredients aren’t written in stone so please omit what you don’t want or add something you think fits better! So sit down with a nice glass of wine and relax and pretend you are in Tuscany.

Andrea's Tuscan Casserole


Ingredients:
1- 10-12 oz boneless, skinless chicken breast, sliced thin into strips or bite size pieces
6-8 oz. uncooked large shrimp, peeled and deveined, and cut into pieces
8 oz. approx. frozen, thawed spinach (doesn’t have to be drained)
1 medium sweet onion chopped
6-8 cloves garlic chopped (I like garlic so if it’s too much for you add less)
2 large scallions, chopped (green and white parts)
1 small tomato, chopped
1- 8oz. package Shirataki Tofu Noodles (follow prep instructions on package/found in Produce organic section) or you can use your own cooked noodles.
2 TBS or so light or regular sour cream
1 wedge Italian Herb Laughing Cow Cheese
1 cup shredded mozzarella cheese
olive oil
salt and pepper to taste

Directions:
– Heat oven to 350 degrees.
– In a large saucepan heat oil and sauté onions till translucent, maybe about 5 minutes or so. Add garlic and scallions and sauté about 2 minutes.
– Add chicken and cook till no longer pink.
– Add spinach and mix thoroughly.
– Add shrimp and tomato, stirring till all mixed.
– Add Laughing Cow cheese and sour cream, mix well. Let cook a couple more minutes.
– Add noodles, mixing well. Let cook about 3-4 minutes, stirring occasionally.
– Add half of the mozzarella cheese till mixed in and starting to melt. Pour into casserole dish, round or whatever you have.
– Sprinkle rest of mozzarella cheese on top of mixture and place in oven till mixture starts to bubble and cheese melts and browns a bit. About 15 minutes.

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