Leftover Love: Cheddar Cheese
Put those last few bits of tasty cheddar cheese to work in these quick and easy comfort dishes.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
CINNAMON PEAR GRILLED CHEESE (Serves: 2)
Spread 1 tbsp raw honey on each of two slices whole-grain cinnamon raisin bread. Top each slice with 2 oz sliced cheddar cheese, 1/2 large pear, thinly sliced, and 1 tbsp chopped fresh cilantro. Top each slice with an additional 2 oz sliced cheddar cheese and 1 slice whole whole-grain cinnamon raisin bread. Mist a medium nonstick skillet with olive oil cooking spray and heat on medium. Add 1 sandwich, then cover and cook for 2 minutes. Flip and cook, covered, until golden and cheese is melted, about 2 more minutes. Mist skillet with cooking spray and repeat with remaining sandwich. Serve warm.
Bonus: Pears are very high in fiber, packing 7 grams per fruit. Fiber is key for a healthy digestive tract and has been shown to play a role in lowering cholesterol.
BALSAMIC MAC ‘N’ CHEESE (Serves: 4)
In a large saucepan, melt 1 tbsp organic unsalted butter on medium. Add 1 sweet onion (such as Vidalia), minced, and saute until translucent. Stir in 1/3 cup whole-wheat flour and saute for 3 minutes. Stir in 3 1/2 cups 1% milk and 1/4 tsp each sea salt and fresh ground black pepper. Bring to a boil, then reduce heat to low and simmer, stirring, until thickened, about 15 minutes. Stir in 1 cup baby spinach, 1 tsp balsamic vinegar and 8 oz shredded cheddar cheese. Cook, stirring, until cheese melts. Stir in 12 oz whole-grain elbow macaroni, cooked. Top with 2 tbsp grated Parmesan cheese (optional).
Bonus: Made from pressed grapes, balsamic vinegar adds a touch of sweetness to this mac ‘n’ cheese. It’s also a good course of the antioxidant quercetin, a plant pigment that has anti-inflammatory properties.
CHEESY ZUCCHINI QUINOA SALAD (Serves: 4)
In a large saucepan, melt 1 tbsp organic unsalted butter on medium. Add 1/2 sweet onion (such as Vidalia), minced, and saute for 4 minutes. Add 1 clove garlic, minced, and saute for 1 more minute. Add 1 cup dry quinoa and saute for 2 minutes. Stir in 1 1/4 cups water and bring to a boil. Reduce heat to a simmer, cover and cook until water absorbs and quinoa is tender, 15 to 20 minutes. In a steamer basket, steam 2 large zucchini, cut into 1/4-inch chunks, until tender; add to quinoa with 1 cup jarred marinara sauce, 8 oz shredded cheddar cheese and 1/4 tsp each sea salt and fresh ground black pepper. Cook until cheese melts. Serve warm.
Bonus: Quinoa is rich in the minerals your body needs to unction properly. Just 3/4 cup cooked quinoa provides nearly 45% of your daily value (DV) of manganese, which supports a healthy brain, and 20% of your DV of magnesium, which helps relax blood vessels.