Heart Health Heart Healthy Recipes provided by Haywood Regional Medical Center. For more information about nutrition services please call 828.293.3003 or visit MyHaywoodRegional.com/nutrition
5 Ingredient Sweet Potato Quinoa Fritters 2 ½ cups shredded sweet potato ½ cup quinoa flour ½ cup chopped scallions 1 large egg, lightly beaten Pepper to taste Olive or avocado oil for tasting Instructions: 1. In a large bowl, combine the sweet potato, flour, scallions, egg, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined. 2. Add 2-3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the sweet potato mixture in your hands. 3. Cook the fritters until golden brown, about 2-3 minutes, then flip and cook and additional 2 minutes. Transfer the fritters to a cooling rack 4. Repeat this process with the remaining mixture 5. Serve! This goes great with black beans and corn.
12 Bean Crock Pot Soup 1 bag dry 12 beans 3 quarts water or vegetable stock 1, 1lb bag frozen mixed veggies 1 cup brown rice or quinoa 1 bag veggie crumbles 1. Soak and dry the beans before placing them into the crockpot. 2. Add the water or vegetable stock to the beans 3. Turn crockpot on low to cook in 7-8 hours, high in 4-5 hours. 4. Add mixed veggies, rice or quinoa, and veggie crumbles. 5. Stir every couple hours. 6. After soup is ready spoon into bowls and add hot sauce for a little extra flavor, if desired.
Avocado and Fruit Smoothie 1 banana ½ Avocado ½ cup almond milk A touch of honey or agave nectar Frozen fruit of choice up the liquid A handful of greens for added nutrition Optional: 1 tbsp. chia seeds or protein powder 1. Peel and pit the avocado. Cut into chunks and add to blender. 2. Peel the banana. Break into chunks and add to blender 3. Add milk and honey. 4. Add frozen fruit. 5. Blend until smooth. 6. Divide between two large cups and serve!
Baked Apple Oatmeal 1 med cooking apple, cored and chopped ½ cup old-fashioned rolled oats 2 Tbsp. raisins ½ tsp cinnamon 1 cup water 1. Preheat oven to 350 F 2. Combine the apple, oats, raisins, cinnamon, salt and water in a small baking dish and stir well. 3. Bake uncovered, stirring once or twice, for 15 to 20 minutes, or until the mixture becomes thick and the apple pieces are fork-tender.
Baked Chicken Strips 1 pound boneless, skinless chicken breasts cut into 1 strips ½ cup whole-wheat flour ½ tsp. black pepper ½ tsp paprika or parsley (optional) 1/3 cup skim milk 2 tbsp. low-fat, low-sodium, grated parmesan cheese 1/3 cup quick cooking oats 1 tsp. garlic or onion powder 1. Preheat oven to 375 degrees. 2. Spray a baking sheet with cooking spray. 3. On a plate or shallow dish, combine flour and pepper. 4. Pour milk into a second shallow dish. 5. In another shallow dish, combine parmesan, oats, garlic/onion powder and paprika/parsley. (Optional: pulse oat mixture in food processor for 20 seconds for a finer breading ) 6. One at a time, dip chicken strips into flour and turn to coat. Then dip in milk and then oat mixture, turning until well coated. 7. Place coated strips on a prepared baking sheet. 8. Once all strips are on a baking sheet give a light spray with cooking spray. 9. Bake for 20 minutes until golden brown and cooked through. (Optional: if you prefer darker brown crispy tenders, turn on the oven s broiler for the last 1-2 minutes but keep an eye on the tenders so they do not burn during this time!) 10. Enjoy!
Black Bean Salad 1 can (15.5oz) low sodium black beans (drained and rinsed) 1 can (15.5oz) no-salt added white corn (drained and rinsed) 1 can (15.5oz) low sodium garbanzo beans (drained and rinsed) 1 large tomato, diced 1 English cucumber, diced ½ cup red onion, diced 1 tsp. minced garlic 2 tbsp. chopped cilantro 1 lime, squeezed 2 tbsp. white wine vinegar 3 tbsp. of avocado or olive oil 1. Mix all together and enjoy!
Black Bean Salsa 1 can 16 oz black beans, rinsed, drained 1 pkg 10 oz frozen whole kernel corn, thawed 1 medium tomato, chopped ¼ cup chopped red onion ¼ cup fresh lime juice 1 envelope Garlic & Herb Dressing Mix (GOOD SEASONS) 2 Tbsp chopped cilantro ½ tsp. minced fresh jalapeno pepper (optional) ¼ tsp. ground cumin Mix all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes. Serve with tortilla chips.
Broccoli Pasta 12 oz fusilli pasta 12 oz frozen broccoli florets 2 clove garlic ½ c fresh basil leaves 3 tbsp. grated lemon zest toasted sliced almond grated parmesan cheese 1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot. 2. Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth. 3. Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.
Chicken Chili non-stick cooking spray 1 lb. boneless, skinless chicken breasts or tenderloins 1 medium onion (finely chopped) 1 medium bell pepper (chopped) 3 clove garlic (minced) 2 cup fat-free, low-sodium chicken 2 15.5- oz. canned, no-salt-added or low-sodium beans (mix or match pinto, red, kidney or navy), drained, rinsed 1/2 tsp. pepper 1 tsp. cumin 1/2 tsp. chili powder jalapeño (optional if you like spicy chili) fresh cilantro (optional) 1/2 cup low-fat, or, fat-free sour cream (optional) 1. Remove visible fat from chicken, cut into bite-sized pieces. 2. Spray large pot with cooking spray. Add chicken, onion, garlic, chili powder (optional) or jalapeno (optional) cooking over medium-heat until chicken is no longer pink (about 7 minutes) 3. Lightly mash the drained, rinsed beans with a fork. 4. Add all remaining ingredients to chicken mixture and simmer on high for 10 minutes. 5. Spoon chili into bowls and top with chopped fresh cilantro and/or dollop of sour cream (optional)
Chicken Taco Soup 1 lb chicken tenderloins, frozen/cooked 1 can black beans (no salt added) 1 can corn (no salt added) can tomatoes (no salt added) 4oz can Chili s 6oz can tomato paste cups Vegetable broth, low sodium 1 pkg Mrs. Dash taco seasoning mix 1 pkg of Monterrey jack cheese 1. Toss all ingredients in the crockpot and cook on low for 6-8hrs 2. Eat with tortilla chips and ENJOY
Chickpea Veggie Salad 1 can of chickpeas, drained, rinsed 1/3 cucumber (chopped) ½ tomato (chopped) 1 green pepper (can use red or yellow for more color) (chopped) 1/3 red onion (chopped) 2 stalks of celery (chopped) 1 clove garlic (minced) ¼ to ½ tsp. cayenne pepper (depending on your spice preference) ¼ cup olive oil Juice from ½ lemon 1 tbsp. red wine vinegar 1. Mix all ingredients together and enjoy! Tastes even better cold and will keep for several days in the refrigerator.
Coleslaw with Apples and Poppy Seeds 2 cups green cabbage (shredded) 1 cup red cabbage (shredded) ½ carrot (shredded) 1 red apple, cored, chopped 1 Granny Smith apple, cored, chopped 2 green onions (finely chopped) ½ cup orange bell pepper (chopped) For Dressing: ¼ cup light or fat-free mayo 3 tbsp. olive oil 1 tbsp. apple cider vinegar Juice of ½ lemon 1 tbsp. poppy seeds Sea salt and ground pepper to taste 1. Whisk together the dressing. 2. Pour on top of cabbage and mix. 3. Refrigerate for at least an hour and serve!
Healthy Almond Butter Cups 6 tbsp. All Natural Creamy No-Stir Raw Maple Almond Butter Hershey s Simply 5 Chocolate Syrup 8oz Fat-free Cool Whip 1. Mix cool whip and almond butter together in a bowl. 2. Place cupcake liners in a cupcake pan (mini or regular) and fill with cool whip and almond butter until they are about ¾ full. 3. Decorate each with a drizzle of chocolate syrup. 4. Place in freezer until hardened (1-2 hours). 5. Enjoy!
Heart Healthy Omelet 1 tbsp + 1 tsp canola oil 1 cup grape tomatoes (chopped) 1 cup baby spinach 2 eggs or egg whites ¼ cup fat-free milk 2oz fat-free feta cheese 1. In a medium nonstick skillet, heat 2 tsp oil over medium heat, swirling to coat the bottom. 2. Cook the tomatoes and spinach for 2 to 3 minutes, or until the tomatoes are slightly softened, stirring constantly. 3. Transfer to a plate and cover with aluminum foil to keep warm. Set aside. 4. In a small bowl, beat half the eggs or egg whites and half the milk together with a fork. 5. Wipe the same skillet with paper towels. Add 1 tsp oil, swirling to coat the bottom. Place over medium heat. 6. Pour in the egg mixture, swirling to cover the bottom. 7. Cook for 2 minutes without stirring. 8. Using a rubber scraper, gently spread the uncooked part of the moist omelet to the edge. 9. Cook for 1 to 2 minutes, or until no longer moist. 10. With the skillet still on the burner, spoon half the tomato mixture over half the omelet. Top the tomato mixture, with feta. Remove from the heat. 11. Fold the other half of the omelet over the filling. Cut the omelet in half crosswise. 12. Transfer to plates. Cover with aluminum foil to keep warm. 13. Using the remaining ingredients, make and fill a second omelet.
Hearty Bean Burrito Bowl 3 tbsp. fresh lime juice 2 tbsp. olive oil ½ tsp. ground cumin ½ tsp Kosher salt ½ tsp pepper 2 cups cooked brown rice 1 can black beans (no salt added), rinsed, drained ½ head romaine lettuce 1 c fresh cilantro (roughly chopped) 1 pint grape tomatoes 1 avocado ½ small red onion Low-fat sour cream Tortilla chips Lime wedges Hot sauce 1. In a small bowl, whisk together the lime juice, oil, cumin, and 1/2 teaspoon each salt and pepper. 2. Divide the rice and beans among serving bowls. Top with the lettuce, cilantro, tomatoes, and avocado. 3. Sprinkle with the red onion, then drizzle with the dressing. 4. Serve with sour cream, tortilla chips, lime wedges, and hot sauce, if desired.
Honey Balsamic Roasted Brussels Sprouts 1 1/2 lbs brussels sprouts 3 tbsp olive oil separated 3/4 tsp kosher salt 1/2 tsp ground black pepper 2 tbsp balsamic vinegar 2 tsp honey Instructions: 1. Preheat oven to 425 F. 2. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat 3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. 4. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. 5. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minut es. 6. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve..
Italian Caprese Avocado Toast (makes 4 servings) 1 pint cherry tomatoes (halved) ¼ cup basil (finely sliced) plus more to garnish if desired 4 slices whole-grain or whole-wheat bread 1 avocado, halved, pitted 1/8 tsp. ground black pepper ¼ cup fat-free shredded mozzarella 2 tsp. balsamic vinegar 1. Toast each piece of bread. 2. Slice the avocado in half and remove the pit. Use a spoon to remove the avocado's flesh from the skin and place it into a bowl. Add the chopped basil and pepper. Mash together with a fork. 3. Divide avocado mixture between each toast piece, spreading a layer onto each one. Place each toast onto a plate. 4. Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is. 5. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar. 6. Garnish with a few basil leaves, if desired. 7. Serve and enjoy! Cooking Tip: If you prefer a gooey, cheesy toast, place under the broiler for 1 to 2 minutes for the mozzarella to melt.
Makes 6 servings Notes: Lentil, Mushroom, & Sweet Potato Shepherd's Pie 5 medium sweet potatoes, scrubbed 1 cup brown or green lentils, washed ¾ cup uncooked steel cut oats 1 bay leaf 1 tsp. salt 1 tbsp. olive oil 1 lb cremini mushrooms, divided 1 medium yellow onion (chopped) 1 large carrot (chopped) 1 celery stalk (chopped) 1 garlic clove (minced) ¾ cup low-sodium vegetable stock ¼ cup red wine 1 tbsp. tomato paste 1 tbsp. soy sauce or tamari (low sodium) 1 tsp. smoked paprika ¼ cup fresh parsley (chopped) 1. Preheat the oven to 400 F. Prick each sweet potato several times with a fork and place on a baking sheet. Roast for 45 minutes to 1 hour, or until very soft to the touch. Set aside to cool. 2. In a medium pot, combine the lentils, oats, bay leaf, and salt with 5 cups of water. Bring to a boil and lower heat. Simmer uncovered for 15-20 minutes, or until lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot. Discard bay leaf and drain mixture into a colander or sieve. 3. While the lentils and oats are cooking, finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters. Warm the olive oil in a large pot over medium-high heat. Add the quartered mushrooms and a pinch of salt and cook until browned and soft. Add the chopped mushrooms, onion, carrot, celery, and garlic and cook, stirring occasionally, until onions are soft and translucent. 4. Lower heat to medium and add the lentil and oat mixture, followed by the vegetable stock, wine, tomato paste, soy sauce, paprika, parsley, and a few grinds of black pepper. Simmer mixture for 5 minutes. Taste and correct the seasonings as needed. 5. Turn oven down to 350 F. Peel sweet potatoes with your hands and place in a medium bowl. Use a fork to mash them into a smooth paste and season to taste with salt and pepper. 6. Evenly spread the lentil mixture into a 9-x13-inch baking dish. (For thicker layers, use a 9-x9-inch pan.) Spoon the sweet potato mixture on top and smooth with a spatula. Bake for 30 minutes, or until the filling is bubbling at the edges. This recipe freezes well; after assembling, cover and freeze. Thaw overnight in the refrigerator and bake uncovered at 350 F for 35-45 minutes, or until filling is bubbling at the edges. Leftover mashed potatoes can be used in place of the sweet potatoes.
Mashed Potato Stuffed Portabellas 4 Portobello mushrooms (with stems removed) 2 cups mashed potatoes w/garlic (or preferred seasoning, instead of butter--use skim milk to prepare) light Greek dressing 1. Marinate mushrooms in dressing prior to preparing mashed potatoes. 2. Lay the mushrooms top-side down, and scoop the mashed potatoes inside. 3. Bake on a pan at 425 degrees until slightly brown on top. 4. Enjoy!
Yield: Makes 2 ½ cups Roasted Beet Dip with Hazelnuts and Goat Cheese 1 ½ pounds golden or red beets 1 tbsp. olive oil 1 large garlic clove (smashed) 5 sprigs of thyme, divided ½ tsp. kosher salt, divided ¾ cup blanched hazelnuts (about 4 ounces) ¼ cup apple cider vinegar 1 tbsp. sugar ¼ tsp. whole black peppercorns 1oz goat cheese ½ tsp. freshly ground black pepper, divided Vegetable crudité and crackers (for serving) 1. Preheat oven to 400 degrees F. Rinse beets and remove any blemishes. Set aside 1 small beet. 2. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme springs, and ¼ tsp. salt in the center of foil, then wrap into a package to close. 3. Bake beets until knife-tender. About 60 to 70 minutes. Let cool. 4. While beets are baking, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown. 6 to 8 minutes. 5. Cook vinegar, sugar, peppercorns, 1 thyme sprig, and ¼ cup water in a small saucepan over medium heat, stirring until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid. Liquid should cover all matchsticks. Let pickle while beets roast. 6. When beets are cooled, carefully peel off skins. 7. Pulse hazelnuts and ½ tsp. thyme leaves in a food process until finely chopped. Add roasted beets, goat cheese, ¼ tsp. ground black pepper, and remaining ¼ tsp. salt and pulse until smooth. Transfer to a serving bowl. 8. Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and ¼ tsp. black pepper. Serve with crudité and crackers alongside. NOTE: Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.
Roasted Salmon, Green Beans and Tomatoes 6 clove garlic 1 lb. green beans 1 pt. grape tomatoes 1 cup pitted Kalamata olives 3 anchovy fillets 2 tbsp. olive oil Pepper 1 skinless salmon fillet 1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss together the garlic, beans, tomatoes, olives, and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until the vegetables are tender and beginning to brown, 12 to 15 minutes. 2. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with the vegetables
Salmon Patties 2 (15oz) cans pink salmon 1 onion (finely diced) 1 egg (beaten) 8 saltine crackers (crushed) Salt and pepper to taste 1 stalk celery 1 cup cornmeal 1/8 cup olive oil 1. In a medium size mixing bowl, combine salmon, onion, egg, crackers, salt, pepper, and celery. Mix well. 2. Make patties out of salmon mixture and roll in cornmeal. 3. In a large frying pan over medium high heat oil for frying. Place salmon patties in oil and fry on both sides until golden brown. Drain well. Serve warm.
Slow Cooker Harvest Stew Beef Ingredients 1 lb bottom round beef roast (cut into 1-inch cubes) 1 large Russet potato, cut into 1/2-inch dice (about 2 cups) 1/4 cup all-purpose flour 1 medium sweet potato, cut into 1/2-inch dice (about 2 cups) 2 cups peeled, thinly sliced carrots 1, (10-ounce) package frozen pearl onions 1, (14.5-ounce) can no-salt-added, diced tomatoes 1, (14.5-ounce) can low-sodium beef broth 1 cup water 3/4 teaspoon dried thyme 1/2 teaspoon ground black pepper 1, (10-ounce) package frozen peas 2 Tbsp dried parsley 1. Cut the bottom round beef roast into 1-inch cubes and add into a 4-to 6-quart slowcooker bowl. Chop the potato into 1/2-inch dice, adding to the beef cubes, along with the flour. Use a spoon to stir mixture together. 2. Cut the sweet potato into 1/2-inch dice and thinly slice carrots. Add the sweet potato and carrots into the slow cooker bowl over the meat. Top with the pearl onions, diced tomatoes, beef broth, water, thyme, salt, and pepper. 3. Cover the slow cooker with a lid and cook until beef is tender, about 10 to 12 hours on low heat or 5 to 6 hours on high heat. Right before serving, stir in the frozen peas and dried parsley. Cover and let peas cook, about 5 to 10 minutes. Serve.
Spaghetti Squash Spaghetti 4-5 lb Spaghetti Squash 14.5 oz can of Hunts 100% Natural no salt added diced tomatoes ½ a can of 15.5 oz Goya Black Beans, low sodium ½ red onion ½ lime juiced 1. Heat Oven to 350 degrees 2. Fill 9 x 13 baking dish with ½ inch of water 3. Carefully cut the spaghetti squash in half, (from stem to base) Scoop seeds out of squash. Discard seeds. Unless you would like to bake them separately. Puncture each half several times with a knife. Lay each half of the squash down in the 9 x 13 baking dish. 4. Cook at 350 degrees for 30 minutes. 5. Remove from oven and let cool for 5 minutes. 6. Shred the squash with a fork 7. Strain the shredded squash 8. Combine the sauce and the squash in a large pan and cook on low for 5 more minutes Sauce: 1. Cut the red onion in half 2. Dice ½ of the onion 3. Place diced onion, ½ can of black beans,, and tomatoes in pot 4. Cut the lime in half, and squeeze juice in the pot 5. Cook on low to simmer for 10 minutes 6. Enjoy (add protein of choice)
Stuffed Pepper Casserole 4 cups cooked brown rice 1 TBS olive oil 1 large onion diced 2-3 green peppers diced 6 cloves minced garlic 1 pound ground turkey (97% fat free) Salt and pepper to taste 2 cans diced tomatoes drained with juice reserved 2 Tsp parsley 2 cups shredded Monterey Jack Cheese 1 cup ketchup 1. Preheat oven to 350 degrees. 2. Brown onions and green peppers in olive oil. 3. Brown turkey and garlic with onions and green pepper, season to taste with salt and pepper. 4. Mix rice, turkey mixture, tomatoes, parsley and 1 cup cheese and put in a 9x13 pan. 5. In a bowl, combine ketchup with tomato juice. 6. Poor over casserole and top with remaining cheese. 7. Bake 30-40 min or until heated through.
3 large sweet potatoes, diced 2 lb ground turkey 5 tsp coconut oil or ghee 1 onion, chopped ½ c broccoli, cut into small florets ½ c carrots, diced 1 tsp garlic powder 3.5 tbsp tomato paste 1.5 tsp salt, divided 1.5 tsp pepper, divided ¼ c cream of full fat canned coconut milk 2 tbsp coconut aminos or lite soy sauce 2 tsp rosemary, divided 1 tsp thyme 1 tsp garlic powder Sweet Potato Shephard s Pie 1. Preheat oven to 350 2. Grease a 9x13 baking dish with 1 tsp coconut oil or ghee 3. Steam sweet potatoes for 15-20 until soft 4. Heat a large sauté pan over medium head for 2 minutes, add 2 tsp coconut oil or ghee until melted, then add half of your onion and sauté for 3 minutes or until they are translucent then brown your turkey for about 5-7 minutes or until cooked all the way through 5. Place into a large bowl and set aside 6. In same pan, sauté your broccoli and carrots in 1 tsp of coconut oil and ghee for about 5 minutes or until soft 7. Add to the bowl with the turkey along with tomato paste, coconut aminos, 1 tsp salt, 1 tsp pepper, garlic powder, ½ tsp rosemary, and ½ tsp thyme 8. Pack the mixture flat inside the greased baking dish 9. When your potatoes are done, place them in a medium bowl 10. Mash them using an immersion blender or masher 11. Sauté the rest of the onion in 1 last tsp of coconut oil or ghee until translucent 12. Add to the potatoes along with coconut milk, ½ tsp salt, ½ tsp pepper, and ½ tsp rosemary 13. Spread evenly over the meat later in the baking dish 14. Cook in the oven for 15 minutes
Tex-mex lasagna 3/4 cup bottled salsa 1 1/2 tsp cumin 1 (14.5) oz can diced tomatoes 1 (8 oz) can tomato sauce 6 precooked lasagna noodles (like Barilla) 1 cup frozen whole-kernel corn, thawed 1 (15 oz) can black beans, rinsed and drained 2 cups preshredded reduced-fat-4-cheese Mexican blend cheese 1. Oven at 450 2. Combine first 4 ingredients. (I have used ALL salsa as a time saver and if I don't have the other ingredients) 3. Spread 2/3 cup of sauce in bottom of 8 in square baking dish coated with cooking spray. Place 2 noodles over the sauce, top with half the corn and half the beans. Sprinkle with 1/2 cup cheese and 2/3 cup of sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup of cheese. 4. Cover and bake at 450 for 30 minutes. 5. Let stand for 15 minutes.