Posts Tagged ‘cheese’
I like prep ahead breakfast ideas because of that chaos. Now, I am sure this has been done 100 times before but, I just looked at the new pans I bought and thought to myself, “Let’s see what I can dome up with.” This is a completely versatile recipe and you can put whatever you want in it. This is how I made it and it was absolutely mouth-watering.
Do you have your own version of this quiche? I would love to give yours a try too! Be sure to enter the giveaway below. There are 6 chances to win! Each winner will receive 1 pan. Good luck!
One of the things that I am very strict on is healthy snacking. It is a treat for the boys to get things like ice cream (usually buy frozen yogurt or sherbet since they love both), cake or cookies. I have this thinking that the boys are still at the age where I can control what they are eating. Royal will be a Tween in just over a month so he will soon make whatever eating choices he feels like it when at his friends. We would like to think that we have equipped them with good decision making skills BUT, we all know they want to do what their friends are doing. Yes, even drinking soda. (Which they don’t do here either)
With the arrival of spring comes the opportunity to revive some of our New Year’s resolutions that lost steam during the year. Simply by replacing chips and cookies with nutrient-rich snacks like fruits, vegetables, and cheeses, we can spring-clean our eating habits. This spring, Sargento has helped us make healthier snacking choices with its new Fridge Pack line.
While other cheese snacks get lost and forgotten in the cheese drawer, the Sargento Fridge Pack places healthier snacks front and center on your refrigerator shelf or door – making the right choice a little bit easier. Available in String Cheese, Light String Cheese, Colby-Jack Cheese and Mild Cheddar Cheese, these cheese snacks hold true to the 100% natural and never processed standards of all Sargento cheese.
I really love cheese and so do the boys. The Colby Jack was my favorite out of the 3 offered. I normally buy Mozzarella string cheese and the Sargento brand just seemed much drier to me compared to other brands. The Mild Cheddar was a bit stiffer than I expected but still good. Royal seems to enjoy the Colby Jack while Spencer is always grabbing for the Cheddar.
I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sargento and received product samples and a promotional item to thank me for taking the time to participate. The views and opinions expressed in this blogs content are solely my own. Any product claim, statistic, quote or other representation about a product should be verified by the above mentioned manufacturer, PR Agency or product designer. This post is not endorsed, sponsored or has any connection to twitter, facebook or any other network. This post is solely the property of MAK Media, LLC and/or its above sponsor. The product itself did not persuade my personal beliefs or views. I was under no obligation to write a positive review. You can read more about our Policy Disclosure here.
1/2 lb ground pork sausage
1/2 lb lean (at least 80%) ground beef
3/4 cup chopped onions
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 small clove garlic, finely chopped
1 can (6 oz) tomato paste
1/4 cup grated Parmesan cheese
1 cup small-curd cottage cheese
16 oz Refrigerated crescent dinner rolls or 16 oz refrigerated seamless dough sheet
2 (7×4-inch) slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seed (I don’t like these so I didn’t use them)
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15×13-inch rectangle.
Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
Bake 23 to 27 minutes or until deep golden brown.