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Cheese Sticks with Marinara Sauce

Yield 8 cheese sticks and 1/4 cup plus 2 tablespoons sauce.

Ingredients

  • 1/2 (8-ounce) block reduced-fat Monterey Jack cheese
  • 1 egg white, lightly beaten
  • 1/4 cup fine, dry breadcrumbs
  • Olive oil-flavored vegetable cooking spray
  • 1 tablespoon chopped sweet red pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped onion
  • 1/2 (8-ounce) can no-salt-added tomato sauce
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 65
  • caloriesfromfat 43 %
  • fat 3.1 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.2 g
  • carbohydrate 4.1 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 159 mg
  • calcium 0.0 mg

How to Make It

  1. Cut cheese crosswise into 4 (1-ounce) slices. Cut each slice in half lengthwise. Dip cheese sticks into egg white; dredge in breadcrumbs. Repeat coating procedure once, using remaining egg white and breadcrumbs. Place cheese sticks on a baking sheet coated with cooking spray. Freeze 30 minutes.

  2. Coat a small saucepan with cooking spray. Place over medium heat until hot. Add red pepper, parsley, and onion; saute 3 minutes or until tender. Stir in tomato sauce and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat, and set aside.

  3. Remove cheese sticks from freezer, and coat with cooking spray. Bake at 450° for 5 minutes or until cheese begins to soften. Serve immediately with tomato sauce mixture.

Cooking Light Light Cooking for Two