recipes!

Mock Pasta w/Fontinella Cheese & Cottage Cheese

Drain 15 oz. of fat free cottage cheese

Thaw 10 oz. of Frozen Chopped Spinach and squeeze out all liquid.

Shred 6 oz. of Fontinella Cheese

Measure out 5 tablespoons of Dry Parmesan Cheese

Wash and Dry 9 oz. of Shirataki Fettuccini Noodles

1/2 tsp. Nutmeg

Salt and Pepper to taste

Spray a baking dish with cannola oil and place Shirataki noodles in pan.

In food processor place spinach and cottage cheese and puree till evenly mixed, then the nutmeg, salt and pepper and add 1/2 the fontinella and 1/2 the parmesa, pulse it thru the food processor till its evenly distributed.  Place mixture in Pan with Shirataki Noodles and stir it up good to keep the noodles from getting to much direct heat. (too much heat turns them to rubber).  After everything is incorporated, top with remaining cheeses and bake at 350 degrees for about 20 minutes or until all the liquid from the cottage cheese is gone.  You should be able to get about 10 squares out it as a side dish.  Each square is about 139 calories, 7 fat, 6 carbs, 10.5 protein. 

Feel free to substitute the fontinella (very expensive cheese) for anything else.  It tastes like feta to me, and not to my liking.