Mozzarella cheese/3 recipes

A hearty quick stew for those early fall days.

Delicious quesadillas are made with black beans and avocado.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious. Then I made a frozen yogurt with these brownies, heavenly delicious!

Spaghetti squash is a healthy, low-carb, gluten-free substitute for regular pasta. One cup of spaghetti squash has 42 calories, 10 grams of carbs and 2 grams of fiber. The same amount of cooked spaghetti has 220 calories, 43 grams of carbs and 3 grams of fiber.

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

Not only delicious, but it also helps you keep a good diet.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

Easy, vegetarian, tortellini soup that's filling and darned tasty. Italian cheese tortellini in a tomato based stock with mushrooms and lentils.

Little crisp round shaped spiced Indian crackers made from wheat flour are baked in the oven to add to the extra nutrition. The little crispies are use in chaats like Bhel Puri, Papdi chaat, and many more. You sure can innovate you your topping, may be like a chilli-cheese, or chilli corn and cheese, etc.

Fairly easy to put together, and the dish was packed with flavor and very filling too. It is an excellent way to add dark leafy greens such as rapini into your meal. Feel feel to use kale or spinach to replace rapini.

Lucious crab with a hint of spice piled high on a croissant topped with melted swiss cheese.

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Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.

Elizebeth's Cheese Biscuits recipe