Have you ever played with your food? Wanted something "Different" but the same? Didn't want to do anything really wild and ingredient heavy and make a huge mess out of the kitchen?
That was where I was at when I concocted this recipe.
I had gone to GFS and picked up a three pound block of Cream Cheese the weekend before and decided to try something new with it. Thinking about the tang of the cheese and how it was easy to melt into a recipe, I thought it might be interesting to do something new with it.
I'm limited with what I'm taking in per meal, so I had made the recipe to conform to my "No More Than 600 Calories per meal" rule. I came just under that assuming the measurements were correct with a count of 590 for everything.
This also would work well as a very rich feeling side dish.
The ingredients are:
5 ounces Cheese Tortellini
1 tablespoon Parmesan Cheese
1 ounce Feta Cheese crumbles
1 1/2 ounces of Cream Cheese
Boil the Cheese Tortellini until tender. That took 7 minutes.
When done, drain Tortellini and place in mixing bowl.
While still hot, add in Feta and Parmesan Cheese and mix until evenly distributed.
Chunk or slice thinly the Cream Cheese and add onto the top of the noodle and cheese mixture.
Mix all of the ingredients until smooth and the cheese coats all of the Tortellini.
Enjoy. It took me all of 10 minutes to prepare. This will serve one hungry man, or work well as a side dish. The combination of cheeses will make for a tart or tangy dish. I had it for lunch and I'll have it again. If you have salt intolerance, look for the low salt varieties of cheese. I made the recipe with low salt Feta and Parmesan and you wouldn't know the difference.