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
How to Make It
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.
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.
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.