who likes cheese? i do. before i start posting recipes with yummy yummy cheese, here is a website that has some unbelievable recipes. i'm not posting them because they include their own brands in the recipes and the cheese names are in spanish (and snort don't do spanish). the good news is that each cheese they call out in the recipe is hyperlinked to whether it is a "hard", "soft", etc. cheese and this allows you to fill in a substitution of your choice brand. the recipes are amazing and this company deserves to be commended on taking the time to promote its product with quality recipes. here it is (awesome website): http://www.specialcheese.com/rcphome.htm ok.....our first cheesy recipe in words i can understand........i may not be able to spell in spanish but i know what tastes good !!! Chicken and Black Bean Enchiladas Servings: 6 This enchilada sauce is easy to make if you have a few minutes. If time is scarce, used canned sauce. Double the entire recipe and freeze half or double just the sauce portion and freeze the extra. Ingredients Sauce: 2 Tbsp (15g) flour 1 1/2 Tbsp (10g) chili powder 1 1/2 Tbsp (10g) cocoa powder, unsweetened 1/2 Tbsp (6g) sugar 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 2 1/2 cups (600mL) tomato sauce, canned 1 1/2 cups (360mL) water 3 ounces (85g) tomato paste Filling: 1 pound (455g) boned and skinned chicken breast, uncooked 1 2/3 cups (425g) black beans, canned, (one 15-ounce can) 1 1/2 cups (195g) reduced fat Monterey Jack cheese*, shredded, divided 4 ounces (115g) green chili peppers, diced 2 tsp (5g) cumin powder 1 tsp (4g) garlic powder 6 or 7 flour tortillas, 10-inches (25cm) round Directions To make sauce: In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside. In a medium saucepan, add tomato sauce, water and tomato paste. Heat and stir in flour mixture using a whisk. Continue stirring over medium heat while sauce thickens. Simmer slowly for 30–60 minutes, stirring occasionally. To make filling: Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes. Cool and cut into 1/2-inch (2cm) pieces. Drain and rinse canned black beans. In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder. Preheat oven to 400°F (205°C). Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray. Pour one cup enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup (150g) of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas. Bake in the oven uncovered for 20–25 minutes. Remove and sprinkle over remaining cheese. Return to oven for 5 more minutes. Serve with salsa and light sour cream. put some cheese in your fish fry !!!! (or bake fry in this case...hey, this one is for red55). Baked Fish Sticks or Chunky Chicken Bits Yield: 4 servings This recipe is much more healthful than most commercially-made versions. I used fresh cod and free-range organic chicken, and my food critics loved ’em. The breading mix recipe makes enough for 2 cups (230g) vegetables or 1 pound (455g) chicken or fish fillets. Ingredients 1 Tbsp (15mL) canola oil 1 pound (455g) white fish fillets (flounder, cod, etc.) or 1 pound (455g) chicken breast fillets 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 1 tsp (2g) grated lemon rind 1 egg 1 egg white 1/2 cup (120mL) 2-percent low-fat milk Breading mix: 1 cup (115g) bread crumbs 1/4 cup (35g) Parmesan cheese 1/4 tsp (1g) black pepper Directions Preheat oven to 400°F (205°C). Spray baking dish with nonstick cooking oil, then coat with canola oil. Rinse fish or chicken fillets. Pat dry with a paper towel. Lightly sprinkle salt on both sides of fillets. For fish sticks, carefully cut fillets into long strips. For chicken bits, cut fillets into 1-inch (2.5cm) squares. Place breading mix and grated lemon rind into a small paper bag. On a pie plate, combine egg, egg white and milk, then beat with a whisk or fork until well blended. Dip fish or chicken pieces into the egg and milk mixture. Place fish or chicken pieces, a few at a time, into bag with breading mix and grated lemon rind, hold bag closed and shake well. Place coated fish sticks or chicken bits on baking dish. Bake until golden brown, about 12 to 15 minutes. what the heck....another one for red55: Black Bean Lasagna A tasty vegetarian variation on a favorite family-style recipe. Serve with salad and bread for a complete dinner Ingredients 8 ounces (230g) lasagna noodles, uncooked, (approximately 9 noodles) Bean mixture: 4 cups (850g) black beans, (two 15-ounce cans), divided vegetable cooking spray 1 cup (150g) red bell pepper, (or green pepper), chopped 1 cup (180g) onion, chopped 3 cloves garlic, minced 3 1/3 cups (825g) tomato sauce, (one 29-ounce can) Cheese filling: 2 cups (460g) cottage cheese, lowfat 8 ounces (230g) light cream cheese 2 egg whites 1/4 cup (9g) fresh cilantro, chopped (or fresh parsley) 1 cup (130g) reduced fat Monterey Jack cheese, shredded Directions Preheat oven to 350°F (175°C). Cook noodles until done, drain and set aside. Prepare bean mixture: Rinse and drain black beans. Mash one-half of beans and set aside. Spray a medium saucepan with vegetable oil spray and sauté red pepper, onion and garlic until tender. Add mashed beans, whole beans and tomato sauce; simmer for 10–15 minutes. Prepare cheese filling: With an electric mixer, combine the cottage cheese, cream cheese and egg whites, stir in the cilantro. Assemble: Spray a 9x9-inch (23x23cm) square baking pan with vegetable oil spray. Arrange one-third of the noodles on the bottom of the pan, top with one-third cheese filling, spread on one-third bean mixture. Repeat twice, ending with bean mixture. Bake in oven for 30 minutes, remove and top with cheese, return to oven for another 10 minutes. Let stand 10 minutes before serving.