Posts by Jacqueline Larson M.S., R.D.N. and Associates
Cheese Strata (not vegan)
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 8 Slices white bread 6 Eggs Beaten. May use 1 ½ cups egg substitute 2 1/2 Cups nonfat milk 1 teaspoon brown sugar 1 teaspoon soy sauce 1 teaspoon salt 1 teaspoon dry mustard Dash of pepper 3 1/2 Cups lowfat cheddar cheese Shredded Directions:…
Read MoreCheese Ravioli with Three Pepper Topping (not vegan)
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 2 pounds cheese ravioli 3 Tablespoons olive oil 1 small onion Peeled, washed, and diced 1 green bell pepper Washed, trimmed and thinly sliced 1 red bell pepper Washed, trimmed and thinly sliced 1 yellow bell pepper Washed, trimmed and thinly sliced 2 cups reduced…
Read MoreCheese Ravioli with Fresh Tomato and Artichoke Sauce (not vegan)
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 2 pounds cheese ravioli 2 Tablespoons olive oil 2 Pounds Roma tomatoes Washed, peeled, seeded, and chopped 1 (6.5 ounce) jar marinated artichoke hearts Optional 8 oz. sliced mushrooms Washed and sliced. Optional ½ cup chopped green onions Washed, trimmed, and chopped. Optional 3 cloves…
Read MoreCheese Quesadilla Variation: Cheese and Pinto Bean Quesadilla
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 16 (6 inch) sized flour tortillas (no lard variety) 1 pound shredded lowfat cheddar cheese For vegan: use vegan cheese Optional Toppings: ½ cup light sour cream For vegan: use vegan sour cream 1 cup salsa 4 green onions Washed, trimmed, chopped. Optional ½ cup…
Read MoreBaked Potato with Broccoli and Cheese
Portion Size: 1 Potato with ½ c. cheese sauce and ½ c. broccoli  Ingredients: Yields: 8 servings Ingredients Notes: 8 Medium Baking Potatoes Scrub and trim 4 cups broccoli flowerets Wash and trimmed 3 cups low salt vegan chicken or vegetable broth 1 cup diced carrots Wash, peel and trim 1 teaspoon salt ½ teaspoon…
Read MoreVegetarian Lunch Egg and Cheese Recipes
Broccoli Cheese Quiche (not vegan)
Portion Size: 1/8 pie Ingredients: Yields: 8 servings Ingredients Notes: 12 Eggs *May use 1 ½ cup egg substitute 1/2 cup nonfat milk Pinch of nutmeg Optional 1 Package frozen, chopped broccoli Cooked 2 Cup shredded lowfat cheddar cheese 2 Unbaked deep dish pie shell Directions: Steps: Directions: Critical Control Point /Quality Assurance 1 Beat…
Read MoreSpinach Calzones (not vegan)
Portion Size: 1 calzone Ingredients: Yields: 8 servings Ingredients Notes: 1 (15 oz.) container lowfat ricotta cheese 3 eggs May substitute egg substitute 2 tablespoons dried Italian seasoning 3 cups lowfat mozzarella cheese, shredded 1 cup Parmesan cheese Freshly grated 1 (10 oz.) package frozen chopped spinach Thawed and squeezed dry. Or 4 cups fresh…
Read MoreQuinoa and Cheese
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 2 teaspoon olive oil 8 green onions Wash, trim and slice thin (tops included) 1 cup fresh tomato Wash, trim and dice 1 cup red or green pepper Wash, trim and dice 2 cups quinoa, uncooked Rinsed and drained ½ teaspoon salt 4 Cups of…
Read MoreEggplant Parmesan
Portion Size: 1 cup Ingredients: Yields: 8 servings Ingredients Notes: 2 large eggplants Wash and trim. Cut into ¾ inch slices 1 teaspoon salt ¼ cup olive oil 32 oz. low fat ricotta cheese For vegan: use vegan ricotta cheese 16 oz. low fat Shredded mozzarella cheese For vegan: use vegan mozzarella cheese 4…
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