What is your favorite Laughing Cow Cheese recipe?

Tamhan · July 2011

Laughing cow, really? I love cheese and have been denying myself it for a few weeks now, didn't know there was an alternative! All of these recipies sound awesome! Things like this actuallymake me excited to eat healthier rather than dread the next meal....Thank you all!=)

lizajanetoo · July 2011

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agirl11 · July 2011

Running out to try it tomorrow!

peachNpunkin · July 2011

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mspix · July 2011

I

LC! My most recent fave recipe is from Hungry Girl, Mac n Cheese BLT. De-Lish! My entire household digs in!

BLT-rific Mac 'n Cheese

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 4.5g fat, 588mg sodium, 32.5g carbs, 5.5g fiber, 5.5g sugars, 14g protein -- PointsPlus® value 6*

Playing the part of lettuce here is... SPINACH! It's more nutrient-packed and can take the heat. Go, spinach!

Ingredients:
4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
2 - 3 yellow summer/crookneck squash (enough to yield 4 cups once cut up)
3 cups chopped spinach  leaves
1 large tomato, seeded and chopped 
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 slices fat-free cheddar cheese
2 tbsp. fat-free sour cream
1/4 cup precooked real crumbled bacon 
Optional: salt and black pepper, to taste

Directions:
In a large pot on the stove, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm. Set aside.

While water comes to a boil and while pasta cooks, cut squash into pieces similar in size to the penne pasta, each about 2 inches long and half an inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomatoes to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are hot, and any excess liquid has cooked off, 2 - 4 minutes. If needed, drain excess liquid. Set aside.

Break cheese wedges and cheese slices into pieces and place in a microwave-safe bowl. Add sour cream and lightly stir to coat. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture, bacon, and cooked veggies to the pasta. Toss to coat. If needed, bring to desired temperature on the stove. If you like, season to taste with salt and pepper. Serve it up!

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 4.5g fat, 588mg sodium, 32.5g carbs, 5.5g fiber, 5.5g sugars, 14g protein -- PointsPlus® value 6*

auntamama · July 2011

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WiiFitFan · July 2011

Recently I have been making my own blue cheese dressing. Just mix a wedge of the Laughing Cow Blue Cheese flavor with a little plain yogurt, some garlic powder and a dash of black pepper and pour over salad. Yum!

AI1108 · July 2011

bump for later! everything sounds delish!

pearlymae · July 2011

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pearlymae · July 2011

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roguetoast · July 2011

*bump*

Great thread! Gives me a few ideas I hadn't even thought of; might even get around to making the Labneh recipe someone suggested a while back. I'll post with results if it works out well

Drunkadelic · July 2011

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nienie21 · July 2011

Great Thread. I'll check it out when I get home

meganmcg77 · July 2011

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alwaysenl · July 2011

bump...so many great ideas...thanks!

mariaguadalupe25 · July 2011

Laughing Cow is great but it's still a manufactured food product - meaning that it's filled with lots of weird ingredients that I'm not so sure I want to be putting in my body (at least not in large quantities). Anyhow, I LOVED Laughing Cow but cut out all processed foods. What's a girl to do? Make your own!

Okay, I promise it's not that hard, in fact it's super easy (two ingredients). See below:

Step 1: Mix 16 ounces of plain Non-Fat Greek Yogurt with 1/2 tsp salt (or less, if desired). IMPORTANT: Make sure your yogurt doesn't include gelatin or stabilizers - the ingredients should just be milk and active cultures. Chobani brand works extraordinarily well.
Step 2: Drop mixture into a cheesecloth. Collect the corners of the cheesecloth and hang over a bowl in the fridge so that they whey (watery mixture) can drip out
Step 3: Allow to sit for 24 hours, or until desired dryness is achieved. It will yield approximately 11 ounces. (And only has 25.5 calories per ounce!)
Step 4: Enjoy!

This "cheese" (actually called labneh, with origins in the Middle East) has the slight tang of the yogurt, and the texture of goat cheese (SOO much better than those processed wedges!). Personalize to your tastes by adding herbs and spices. Tonight I added dill and a pinch chile verde sea salt and spread it on tomatoes, it works well as a dip for veggies, spread for sandwiches and it also melts beautifully.

Enjoy!

Can't wait to try this!

jr1985 · July 2011

Great new Salad Ideas! Try some of your favorite pasta sauce recipes and put them over spinach instead of pasta for a warm salad...I just did it with the shrimp piccata recipe I posted... only since I substituted the spinach for the pasta, I got to have 6 oz of shrimp and 3 wedges of LCC, light butter, capers, lemon juice, salt, pepper, Mrs. dash and cajun seasoning... best HUGE salad ever for 295 calories

jr1985 · July 2011

Just tried the salad idea with a buffalo shrimp recipe I borrowed from one of you guys here! delicious HUGE salad for under 300 calories

Love LCC!

shannonaufman · July 2011

totally bumping. This is awesome! I like to use laughing cow on sandwiches and in place of cream cheese on a morning bagel thin.

Tamhan · July 2011

Does anyone know or has anyone tried freezing LCC? I bought some in bulk at Sam's Club and i was thinking about freezing some for later use.

jr1985 · July 2011

Does anyone know or has anyone tried freezing LCC? I bought some in bulk at Sam's Club and i was thinking about freezing some for later use.

I don't know about LCC cheese... but I was over at my parents house the other day... mom had tried to freeze regular white cheddar cheese, and it turned out HORRIBLE! It must have done something to the bacteria in the cheese or something because the smell alone made me want to gag and it wouldn't hardly cut even though it was completely thawed... But once you start cooking with it... they have like a 6 month shelf life in the refridgerator... you will probably get hooked on it and have no need to freeze it

mbeach1977 · July 2011

Bump!! :bigsmile:

Goal4Good · July 2011

Bump

zwartepaard · July 2011

I've been using Laughing Cow in place of cheese and mayo on my sandwiches. The texture when spread on toast or bread is the same as mayo or miracle whip, but with the flavor of cheese. Knocks out two high calorie items on a sandwich in one hit! I use D'Italiano Light bread (2 slices for 80 calories) and usually use one Garlic & Herb Laughing cow wedge.

As far as alfredo goes, I've found a recipie that I like to use that uses cream cheese instead of heavy cream. http://www.kraftrecipes.com/recipes/smarter-fettuccine-alfredo-91370.aspx# As is, it's 290 calories per serving (one cup serving), which is about the same amount as what are in lean cuisine microwave dinners, but those are usually around 330 for a meal. I'm sure if you used laughing cow in place of the cream cheese (though you'd need quite a bit!) you could probably cut the calories down even more.

The Laughing Cow also has recipes posted on their website under the "products" section, but I've not tried any of those.

Hopefully this post has helpful information and isn't just a bunch of stuff that other people have already posted.

Stagezz · July 2011

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brenott · July 2011

I have read the entire thread yet, so I don't know if anyone has put this. I like making a grown-up grilled cheese sandwich by spreading a wedge on the inside of Sara Lee Delightful bread with a slice of 2% cheese.