These recipes comes courtesy of Chef Paul - who came up with these great ideas as part of our 21-Day Challenge with St. John Providence Health System! Learn more about the challenge here: FOX 2's 21 Day Challenge
Baked ricotta with rosemary and pepper flakes
Yield: 2 cups
Ricotta, part skim milk - 1 pint.
Rosemary, minced - ¾ tsp.
Pepper flakes - ¼-½ tsp
Salt -½ tsp.
Extra virgin olive oil 1 Tbsp.
1. Preheat the oven to 325°F. Mix the ricotta with rosemary, pepper flakes and salt.
Oil an oven proof shallow baking dish with the extra virgin olive oil and transfer the cheese mixture to the baking dish. Smooth the cheese into an even layer of about ¾-inch thickness.
Place the cheese into the oven and bake for about 25 minutes, or until the cheese soufflés in the middle as well as the edges. Remove the cheese from the oven and allow to cool slightly before serving. Great on crusty whole grained toast or extra protein English muffin.
Overnight Breakfast Oatmeal
Yield - 1 serving
¼ cup Oats
1/3 cup skim milk - almond milk or soy - your choice
¼ cup Greek Yoghurt (Plain)
1 dash of vanilla extract
1 TBS chia seed
¼ - 1/3 cup berries - Blueberries raspberries …. Your choice
1 tablespoon - sweetener - Maple syrup - honey agave.
Place all ingredients into a jar or sealable container and stir contents well.
Place in refrigerator overnight.
Stir again and enjoy. Will keep for 2 days in the refrigerator.
Nutritional Info: 215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watcher PtsPlus: 7