16 ounces cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
2 eggs
1 graham cracker crust pie shell
1 can cherry pie filling
1. Preheat oven to 325 degrees. With an electric mixer, beat softened cream cheese, sugar and vanilla on medium speed. In a small bowl, beat eggs, then add them to the cream cheese mixture and mix just until blended.
2. Pour mixture into pie shell, place on a cookie sheet & bake for 45 minutes.
3. Remove from oven & let cool. Place in the refrigerator for 4 hours or overnight. Slice cheesecake with a sharp knife & wipe the blade with a wet paper towel after each cut. Store leftover cheesecake in the refrigerator.
5 large lobster tails, cooked
2 cups cheddar cheese, grated
1 cup sour cream
½ cup red onion, finely chopped
½ teaspoon Old Bay Seafood Seasoning
sea salt, to taste
pepper, to taste
6 8-inch flour tortillas
2 cups salsa
1. Preheat oven to 350 degrees. Coat a 9 X 13 inch glass baking dish with non-stick spray. Remove lobster meat from the shell & chop meat into small pieces. In a large bowl, combine lobster meat, 1 cup of cheese, sour cream & onion. Season mixture with seafood seasoning, salt & pepper.
2. Lay the tortillas out on the counter. Spoon the lobster mixture onto each tortilla. Roll them up to close & place them into the baking dish, seam side down. Pour the salsa over all of the stuffed tortillas. Cover the pan with foil & bake for 35 minutes.
3. Remove the foil & add the remaining cheese on top of the enchiladas. Place the pan back into the oven & bake for 7 more minutes, uncovered. servings: 6 / prep time: 20 minutes / cook time: 45 minutes
Waistline Wednesday
HUMMUS WITH SUN-DRIED TOMATOES
2 cups garbanzo beans (chick peas), canned
1/3 cup plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
1 teaspoon fresh garlic, crushed
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
pinch sea salt, to taste
pinch cayenne pepper, to taste
2 tablespoons sun-dried tomatoes, finely chopped
1. Rinse beans with water, then drain. In a food processor, add beans, yogurt, tahini, garlic, olive oil & lemon juice. Process until mixture reaches a thick consistency.
2. Add sea salt & cayenne pepper to taste. Place in a serving dish & sprinkle sun-dried tomatoes on top.
3. Refrigerate for 2 hours. Serve with sliced raw vegetables or warm whole wheat pita bread. servings: 2 / prep time: 15 minutes / cook time: 0
