Feelin’ Cheesy

Let me just say one thing…I absolutely love cheese! I really don’t know how you vegetarians/vegans do it. You can take everything, but don’t lay a finger on my butterfinger cheese! At this very moment, there are eleven different kinds of cheese in my fridge…ELEVEN! I know I have a problem. I’m reminded every time I go to SAMs Club and pass by the cheese cooler. I just can’t walk away from that golden cheese oasis without taking at least one more home with me!


I so need this! *source*


Not so long ago, when I was a fat-fearing woman, I would never buy full fat cheese, but you wanna know something about reduced fat cheese? It’s so over-processed that it loses all that wonderful strong cheesy flavor! You feel like you have to use more of it in recipes to get the taste to come through and I’m no rocket scientist here, but doesn’t that kinda defeat the purpose of buying it to begin with? Now I only purchase strong flavored, full fat cheese and I swear it makes a world of a difference!

This morning, I decided to whip up some of Lindsay’s Eggins for breakfast.

Eggin=a vessel to carry gooey melty cheese to my mouth! πŸ˜‰

What’s an Eggin you ask? Simple, it’s a muffin-like egg…or maybe it’s an egg-like muffin?? Which came first, the chicken or the egg? Oh, nevermind!

Cheesy Salsa Eggins for One:

  • 1 whole egg
  • 1/3 cup egg whites in the carton
  • 1/2 Tbsp flax meal
  • dash of almond milk
  • Ms. Dash Southwestern Chipotle Seasoning
  • 1/4 cup shredded cheddar cheese

I whisked up all the ingredients except the cheese, filled 3 muffin cups and baked them at 350 degrees for 15 minutes. Then I added the cheese on top and allowed just enough time for the cheese to melt and topped them with some mild salsa.

Eggins, 3 strips Fakin' Bacon, English muffin with jam, and COFFEE!

Y-U-M! That’s all I have to say!

For lunch I had a leftover Cheesy Black Bean Enchilada and a big ol’ salad of spinach, celery, carrots, cucumber, bell pepper, cottage cheese and nooch (’cause you can NEVER have too much cheese!)

After work, I went on a search for a dress for my night out on the town on New Year’s Eve. This will be my first time actually going out to celebrate! Well, if I can find a dress that is. I must’ve tried on twenty dresses…no luck! πŸ™

Am I the only one here that HATES getting completely undressed in a freezing cold dressing room 27 times and then walking out of the store empty handed after an hour?? Grr!

I didn’t get home until after 7pm and I had no idea what I wanted to eat for dinner. I wanted something warm and comforting, but there was no time for soup making, I was hong-gry! This is how I decided:

Warm thoughts -> childhood -> dinnertime-> mac ‘n cheese -> one dish dinner? ->

“Cheezy” Tuna Mac: (serves 1)
Inspired by Ashley’s Mac ‘n Cheeze

  • 1/2 cup dry whole wheat macaroni noodles
  • 1 oz unsalted cashews
  • 1/2 cup + 1-2 Tbsp unsweetened almond milk
  • 1 heaping Tbsp nutritional yeast
  • 1/8 tsp garlic powder
  • 1/8 tsp ground mustard
  • 1/8 tsp smoked paprika
  • 1/16 tsp onion powder
  • 1 5 oz. can of tuna, drained
  • 1/2 cup peas (I was out so I used chopped up green beans)

1. Cook macaroni according to package.
2. While macaroni is cooking, blend cashews, 1/2 cup milk, nooch, and spices in a blender until smooth.
3. Add “cheeze” sauce to drained, cooked noodles.
4. Add tuna and heat over low-medium heat until cooked through (this is where the extra milk comes in to play, add more to keep the consistency creamy and not dry).
5. Stir in cooked peas (either canned or thawed from frozen), again…no peas so I used gb’s
6. Top with more smoked paprika

Man, all this talk about cheese reminds me I still have yet to make THESE!
Oh my freakin…*drool*

1. Do you like cheese? Do you have a favorite?
If I had to pick a favorite, I would have to say crumbled goat cheese!
2. What are your plans for this New Year’s?


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13 Responses to Feelin’ Cheesy

  1. Those cheesy salsa eggins look to-die-for! I’m thinking that could be a pretty fabulous breakfast for me this week! πŸ˜€

    I too heart cheese. Mostly mozzarella. I won’t just eat cheese straight up, but I love it melted on top of most anything. πŸ˜‰

    New years plans are to celebrate Christmas, haha! We’re celebrating with my dad’s side of the family at a cabin somewhere in AL. Should be fun! πŸ™‚

    • Nice! I love staying in a cabin! I’m not a rustic kind of gal, but it’s nice to try it out every once in a while! The Eggins were awesome and you could really put just about anything in or on ’em. Tell me what you think if you try them!

  2. Mm! Breakfast looks good! I always topple my eggs and omlettes with salsa! So bomb!

  3. Ashley says:

    Yummm, the mac looks great!! Love the sound of those cheesy eggs too! πŸ™‚

  4. I’m a minimalist. cheese and crackers all the way! =)

    Cabot’s spicy-overload habanero cheddar is absolutely the best cheese to get rid of a stuffy nose. I hunt for it whenever I have a cold or sinus issue. I haven’t been able to find it here in NC yet and I’m bummed! so yummy!

  5. Warren says:

    Cheese oh petes. Gotta get me one of those shirts. πŸ™‚

  6. I love cheese, but it does not love me back! Dang cow’s milk intolerance. Thank GOD for goat cheese. My favorite cheese is probably swiss or havarti though!

  7. oh my gosh im in love with cheese too!!! YUM i want that tuna mac NOW!

  8. Oh yes, I love cheese. And that fat free so called cheese stuff doesn’t melt, its like rubber. When is anyone going to make a healthier cheese that melts normally, ha?!

    I love feta cheese, that is my favorite as of now.

    We are just going to a friends house nearby for NYE. Taking some snacks and going to enjoy our little night out!

  9. I totally feel ya on the cheese! Love every and any kind – its all delicious!

  10. Catherine says:

    Looks great, Heather! My brother-in-law made a five-cheese mac and cheese for supper last night. He got a new cookbook for Christmas: The Great Big Cheese Cookbook. You may need to look it up πŸ˜›

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