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Homemade Baked Mozzarella Sticks

Homemade Baked Mozzarella Sticks
Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:

Mac and Cheese Cups Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back (here), and since the Academy Awards are just days away, I thought I'd make it more party-friendly. Sausage and Cheese Balls The first time I tried sausage and cheese balls was a few years ago in Illinois when we were served these snacks at our church’s small group meeting. Although I loved them then, for some reason I never asked for the recipe (or maybe I did then forgot to actually follow up and get it). Thankfully, this last Christmas during our trip to Maryland, Ben’s mom had a stash of these in her freezer that I came across as I was looking for something to feed Judah for breakfast. I quickly grabbed a few, heated them in the microwave for less than 30 seconds, tasted them to make sure they were not too hot for Judah, and then immediately grabbed some more for myself! You can rest assured that I snatched the recipe from my mother in law. These are super versatile, meaning you can adjust the ingredients as you wish. Since this yields an endless supply, I tend to quickly bake them up on a free morning and keep them in the freezer, tightly sealed in a freezer bag. Congratulations, Francine!

Baked Eggs with Bacon and Spinach Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me. I know how I like my eggs, although I will say that it depends on the day. Hey, I’m an independent woman…throw your hands up at me. Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Serves 2, but this can be split in half easily to make them in small individual ramekins. 4 whole eggs3-4 slices thick-cut bacon, cooked and chopped1/2 cup loosely packed spinach2 Tbsp cream2 Tbsp butter, meltedsalt and pepper to taste1/4 tsp thyme Preheat oven to 375. So now it’s your turn – egg fan?

Spicy Spinach-Stuffed Mushrooms Garsh. Were these good. I made them last night on a whim. Amid all the wings and ranch and other Super Bowl food—including a big mess-maker of a delicious cake my younger daughter made—I decided I couldn’t live without stuffed mushrooms another minute. My eating is very whim-driven. This is what I violently pulled out of the fridge, freezer, and pantry. Chop up an onion. Rinse a bunch of mushrooms in cold water. Did you hear about the mushroom that walked into the bar? The mushroom looked at him and replied, “Why not? Gosh, I love that joke. Pop the stems out of the shrooms. It’s very poppy. Now you’ll have a big pile of stems. So chop ‘em up sorta kinda finely. Next, heat some olive oil and butter in a skillet over medium-high heat. Throw in the onions and shroom stems. Then sprinkle in some salt and pepper… And cook it till it’s all soft and starting to turn golden, about 5 to 7 minutes. Now, throw in some panko crumbs! Then just pour the whole mixture onto a plate and set it aside to cool.

Bacon and Cheese Wrapped Tater Tots with Tabasco Bacon & Cheese Wrapped Tater Tots with Tabasco Game Day is almost here, and the best thing about game day (besides watching those guys in tight pants running around the field with a football) is definitely the food… comfort food of all sorts… food you’re willing to sacrifice extra time at the gym for… food that you only treat yourself to once a year on Super Bowl Sunday. A Super Bowl party wouldn’t be quite right without comfort food, would it? I’ve got a quick and easy appetizer recipe for you that requires only 4 ingredients: bacon, tater tots, cheddar cheese and TABASCO® Original Red. Are you a fan of Tabasco? Here’s the how-to: The key ingredients: frozen tater tots, Tabasco sauce, sharp cheddar cheese and center-cut bacon. These are so easy to assemble. Place a partially defrosted tater tot onto the bacon. Cut a slit into the center of the tater tot. Slide a chunk of sharp cheddar cheese into the middle. Give it a good sprinkle of Tabasco Sauce. Wrap the bacon tightly around.

Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.

Skinny Taco Dip A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Skinny Texas Cheese Fries Guiltless cheesy seasoned fries topped with bacon, jalapeños and scallions served with a cool homemade low-fat buttermilk ranch on the side. Folks... this is sooooo good!! Pure comfort food!! So when it's cheese fries you are craving, make them yourself and you'll save hundreds of calories and have better portion control preparing it yourself. This recipe is a serving for two, if you want to make this into a meal, why not serve a large fresh garden salad on the side, with more ranch dressing! I left the skin on for added fiber, and I opted to use a full fat cheddar so that the cheese melts beautifully, I just used less of it and I think it was perfect. if you prefer using reduced fat cheese, Cabot and Sargento are two brands I like to use. Ingredients: Preheat the oven to 400°. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. Place potatoes in a single layer on a lightly greased large baking sheet.

21 Delicious Appetizer Recipes For Your Party 1 - 14 oz can of artichoke hearts, 1/2 tsp. of garlic powder, 8 oz. of room temperature cream cheese, 1 cup of grated Parmesan cheese, 1 cup of mayonnaise, 1/2 tsp. Worcestershire sauce. Drain and chop artichokes. Mix all ingredients together and bake at 350° for 20-30 minutes in greased casserole. Serve with bagel chips or melba rounds. One small bag of frozen shrimp, 8 oz. of cream cheese, 1 1/2 - 2 tbs. of yellow mustard, 1 - 2 tbs. of milk, 1 tsp. of grated onion (more or less to taste). Beat cream cheese with 1 - 2 tbs. of milk (no more) until soft. 1 - 8 oz package of cream cheese, 1 bottle of cocktail sauce, 2 cans of miniature shrimp, 1 small green pepper that has been chopped fine, 1 bunch of chopped green onions, 2 small can of chopped black olives, and 1 large package of grated Mozzarella. Spread cream cheese thin on a round platter of 13 x 9 glass dish. Blend all ingredients well and bake at 350° for 10 minutes. Combine all the ingredients until well blended. Form meatballs.

Crab and Cream Cheese Wontons Crab and Cream Cheese Wontons There’s a restaurant near our house that sells Cream Cheese Wontons. My son is absolutely addicted to these things, and we truly cannot have dinner there unless a cream cheese wonton order is placed. They’re a little on the decadent side, but I have to admit that they’re quite delicious. My little guy was thrilled that I decided to re-create these at home. Anderson Seafoods recently sent me a goodie box of their seafoods (halibut, mahi mahi, lobster tails…). I have to talk about this crab meat for a minute. Mix the filling ingredients in a bowl. Lay a wonton wrapper on a dry work surface. Dip your finger in the water and rub along the edges of the wonton wrapper to dampen them. Place a heaping teaspoonful of the filling in the center of the wonton wrapper. Fold the wrapper over the filling to create a triangle and run your finger along the edges to seal. Heat a couple of cups of oil in a deep saucepan. All fried and crispy and ready to eat.

Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) or to eat during a football game. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.