Three-Cheese Frittata

Three-Cheese Frittata

  • 2 eggs
  • cheddar cheese
  • jalapeno jack cheese
  • mozzarella cheese

1 Tablespoon diced red pepper (just to make it pretty)

Beat 2 eggs and pour into a pan heated on medium setting. Sprinkle with the cheeses and cover. This will cook fairly fast so you’ll want to keep checking on it.

When it’s done slide it out of the pan onto a plate and put the red peppers on.

Serve and enjoy. A must-try for cheese lovers.


Oven-Baked Cheese Crisps

cheese-recipesOven-Baked Cheese Crisps

These are an oven-baked version of the Italian frico. It’s just basically thin rounds of baked cheese. One of the cool things about it is that they are moldable when still warm. If you drape them over an upturned glass, they will form a cup that you can fill with anything you like. It makes a really nice presentation for a party.


•1 cup grated hard cheese (such as Parmesan) – NOT the dried powdery stuff


Preheat oven to 350 F.

Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asiago, etc, will make a crisp “shell,” whereas cheddar will be more chewy and “lacey” (the fat separates out), though still firm. Softer cheeses such as mozzarella will not work well.

Toss cheese with any seasonings you’d like — garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.

If you want to mold them into a shape, you want to “drape” them while still warm. You can make cups over an upturned glass, or “taco shell” shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam, or any spread you want, or eat plain.


Cream Cheese Spinach Omelet

Cream Cheese Spinach Omelet

  • 2 oz cream cheese
  • 2 eggs
  • 1/4 cup chopped fresh spinach leaves
  • 1/4 teaspoon toasted sesame seed oil

In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs.

Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.

Toasted sesame seed oil is VERY strong tasting. Be sure not to use any more than necessary or it will overpower the taste of the omelet. Just brushing it on the bottom of the pan will suffice. This is a great low carb breakfast!


Basil Chicken with Vegetables


Basil Chicken with Vegetables


  • 1 pound boneless chicken meat, cut into bite sized pieces
  • 1 red Bell pepper, chopped
  • 8 oz mushrooms, sliced
  • 2 cups sliced zucchini or other summer squash
  • 8 oz fresh basil, chopped
  • 3 cloves garlic, minced or pressed
  • 3 Tablespoons olive oil
  • Salt and pepper to taste


Heat oil in large skillet on high heat, and sprinkle salt and pepper on chicken. Cook chicken on one side. Add the vegetables and stir. When food is nearly cooked, push it to one side and add the garlic. After about 30 seconds, stir it all together and add the basil. Cook another 30-60 seconds and serve. Pesto (homemade or store-bought) can be substituted for the garlic and basil.


Pan Fried Shrimp with Vegetables

Pan Fried Shrimp with VegetablesMD weight loss recipe

You will need:

  • 4 teaspoons canola oil
  • 2 tablespoons plus 1 1/2 teaspoon low-sodium soy sauce
  • 3-4 garlic cloves
  • 1 1/2 pounds medium peeled and deveined fresh or frozen (thawed) shrimp
  • 2 tablespoons fresh ginger, minced
  • 8 ounces white mushrooms, quartered
  • 4 scallions, cut into 1 in. pieces
  • 1 large bell pepper (any color), cut into thin strips
  • 8 ounces snow peas, strings removed
  • 1/4 teaspoon red pepper flakes


Whisk together 2 teaspoons of the canola oil, 1 1/2 teaspoon of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.  Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes.  Transfer to a plate.  Heat remaining oil in the same skillet over high heat; add ginger and cook for 30 seconds.  Add mushrooms, scallions, bell pepper, snow peas and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.  Stir in shrimp and remaining soy sauce and toss to combine.  Serve hot.