Ingredient: Parmesan cheese

Hybrid Meatloaf

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 Hybrid Meatloaf
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Combine everything EXCEPT the ketchup in a bowl, mix with your hand to make sure it's well mixed. It should seem a bit wet, but it it's too wet, you can always add more bread crumbs and/or cheese.
  3. Press mix in loaf pan so that the top is no more than slightly domed in the middle. Place in the oven and bake for 35 minutes. Remove and spread the ketchup on top. Return to oven to finish baking. The meatloaf should have an internal temperature of 160F.
Recipe Notes

Nothing was actually measure, I just put in until it looked and smelled about like I wanted, so please feel free to adjust the seasoning to taste.

You could use any ground meat you wish, but if you have too much fat it might bubble over the sides, so you would want to place the loaf pan on a sheet pan lined with foil.

11.1.18:  First baked.  Took FOREVER!!  Think I'll try at 375 next time and see if that helps the baking time.

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Nutrition Facts
Hybrid Meatloaf
Amount Per Serving
Calories 310 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 78mg 26%
Sodium 976mg 41%
Potassium 181mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 25g 50%
Vitamin A 15%
Vitamin C 23%
Calcium 33%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Stef’s Super Cheesy Garlic Bread

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 Stef's Super Cheesy Garlic Bread
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces.
  3. Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.
Recipe Notes

https://www.allrecipes.com/recipe/83537/stefs-super-cheesy-garlic-bread/

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Nutrition Facts
Stef's Super Cheesy Garlic Bread
Amount Per Serving
Calories 221 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 28mg 9%
Sodium 483mg 20%
Potassium 23mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 0.05g
Protein 10g 20%
Vitamin A 7%
Vitamin C 0.3%
Calcium 27%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Sausage Penne & Four Cheese Tomato Sauce

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 Italian Sausage Penne & Four Cheese Tomato Sauce
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Instructions
  1. Heat a large skillet over medium heat and add the Italian sausage, cook through, drain any grease, then set aside.
  2. While the sausage is cooking, bring a large pot of water to a boil and cook the penne pasta according to package directions, drain then set aside.
  3. In a medium pot over medium heat, melt the cream cheese, tomato sauce, tomato paste and chicken broth together.
  4. Add the oregano, parsley, garlic powder, black pepper, kosher salt and red pepper flakes, stir everything together.
  5. Add the parmesan, mozzarella and ricotta cheese, continue stirring until all of the cheese has melted into the sauce.
  6. Add the cooked sausage and penne pasta to the cheesy tomato sauce and stir to combine.
  7. Serve immediately topped with fresh basil.
Recipe Notes

[recipe]

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Nutrition Facts
Italian Sausage Penne & Four Cheese Tomato Sauce
Amount Per Serving
Calories 842 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 25g 125%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 137mg 46%
Sodium 2207mg 92%
Potassium 440mg 13%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 13g
Protein 36g 72%
Vitamin A 24%
Vitamin C 19%
Calcium 56%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Grilled Garlic Zucchini

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 Grilled Garlic Zucchini
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Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine pressed garlic and ¼ cup olive oil. Stir and set aside to let the garlic infuse into the oil while you finish your prep.
  2. Preheat grill,
  3. Slice zucchini into 1/4" thick slices.
  4. Generously brush the garlic infused oil onto the zucchini (reserve leftover oil). Sprinkle with sea salt and freshly ground black pepper.
  5. Grill zucchini for ~5 minutes per side, or 3-4 minutes on preheated George Foreman grill.
  6. Brushed more reserved oil on top if desired, then sprinkle with Parmesan cheese. Serve hot.
Recipe Notes

This recipe was mashed together from several, since none of them were exactly what I wanted.  I'll try to remember to modify it as needed after we try it.

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Nutrition Facts
Grilled Garlic Zucchini
Amount Per Serving
Calories 93 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.003g
Cholesterol 4mg 1%
Sodium 209mg 9%
Potassium 264mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 4%
Vitamin C 30%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Garlic Orzo

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 Parmesan Garlic Orzo
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
  3. Alternate instructions: "This recipe is delicious even though I alter the method somewhat. I love the look browning the orzo gives the final dish so I start with a couple tablespoons of butter in the pan and toss in the orzo and stir it around until some of the grains are slightly golden. I then toss in the garlic for about 30 seconds, stirring it around in the pan. Next I add the water (or some chicken broth if I have some in the refrigerator) to the pan, using only about a cup plus a splash. Close the lid and simmer until al dente. The pasta will absorb all the liquid with no need to drain. Each brand of pasta is different but I like to use the blue box variety and nine minutes is al dente and not starchy at all. So watch your pasta closely. Finish off by adding the milk (or cream) and freshly grated parmesan. I love the splash of color the chopped parsley gives this dish. Delicious simple side dish!"
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Nutrition Facts
Parmesan Garlic Orzo
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.01g
Cholesterol 47mg 16%
Sodium 228mg 10%
Potassium 20mg 1%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 8%
Calcium 19%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Sour Cream & Butter Pasta

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 Sour Cream & Butter Pasta
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Prepare pasta per package directions, with about 1/2 Tbsp of the butter and sea salt in the water. Drain, and return to pan.
  2. Add to the pasta the butter, sour cream, and Parmesan cheese. Stir gently until all melted together and past is coated.
  3. Add garlic powder, salt and pepper. Stir until completely combined. Serve immediately.
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Nutrition Facts
Sour Cream & Butter Pasta
Amount Per Serving
Calories 424 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.05g
Cholesterol 66mg 22%
Sodium 2227mg 93%
Potassium 116mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 3g 12%
Sugars 4g
Protein 16g 32%
Vitamin A 13%
Vitamin C 4%
Calcium 29%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Green Beans from a Can That Don’t Taste Like It!

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 Green Beans from a Can That Don't Taste Like It!
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Heat entire contents of the canned green beans. Drain.
  2. Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
  3. Sprinkle with parmesan (and thyme if using)and serve.
Recipe Notes

NOTE: This would work equally well on fresh or frozen green beans. You can steam fresh beans 3-5 minutes.

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Alfredo Sauce

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 Alfredo Sauce
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
  3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  5. While the sauce cooks, boil noodles for 3-5 minutes.
  6. Place pasta on serving plates and spoon sauce over pasta.
Recipe Notes

This tasted really good, but the Parmesan cheese never really melted, so it had a grainy, gritty kind of texture.  Maybe try finely shredded Parmesan cheese instead.

Nutrition Facts
Alfredo Sauce
Amount Per Serving
Calories 604 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 30g 150%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 159mg 53%
Sodium 647mg 27%
Potassium 85mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 20g 40%
Vitamin A 31%
Vitamin C 1%
Calcium 72%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Demo Recipe

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 Demo Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
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Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Use this section for whatever you like.

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