Have a Guilt Free Holiday with Cheese Folios @CheeseFolios
If you are trying to cut back on carbs, you have got to try these Folios cheese wraps. Keep reading to see how you can have a guilt free holiday with Cheese Folios.
Have a Guilt Free Holiday with Cheese Folios
It’s been a little over a year since I started a low carb diet. Because of this I have not been able to indulge in wraps. Which is why I was thrilled to learn about Cheese Folios. I can now enjoy wraps without having to use tortillas of any kind. I can’t wait to see how many delicious ways I can enjoy these Cheese Folios. Along with samples of these cheesy goodies Lolito Foods (the makers of Cheese Folios) asked me to share two recipes with you. I looked them over and I couldn’t wait to give them a try. Whenever I feel like that I know I just have to share them with you. I hope you enjoy these jolly Cheese Folios recipes this holiday and anytime.
Wrap Your Holiday Comfort Foods In Cheese! Enjoy The Holidays With Cheese Folios™ A Revolutionary Breakthrough In Cheese Recipes For A Jolly Holiday.
Lotito Foods, the family owned, four generation cheese and specialty food company, invites everyone to refresh their festive meals, with the most delicious, wholesome and holiday-ready product for the 2018 season: Cheese Folios™. The Cheese Folios line is revolutionary: lightly baked pliable sheets of cheese that are made from Parmesan, Cheddar or Jarlsberg® cheese. Perfect for parties, get-togethers or anytime during the busy holiday season, these quick and easy baked recipes have only 1 gram of carbs and provide 12 grams of protein per serving. They are made from cows milk not treated with growth hormone rBST*. Folios is first ever gluten-free, low carb wrap made of 100% cheese that can be filled with veggies, your favorite deli meat, or anything you desire.
Folios is available in three delicious flavors: Parmesan Folios, taken from the authentic most famous cheese of Italy, with a nutty, fruity blast of flavor; Cheddar Folios, which impart a rich, Vermont buttery cheese taste and Jarlsberg® Folios, made with Jarlsberg cheese offering the classic mellow yet slightly nutty deliciousness in every bite. This innovative breakthrough offers both home cooks and chefs’ creative ways to use Folios.
Kale and Romaine Caesar Salad Folios Wraps
2 Tbsp. extra virgin olive oil
2 garlic cloves, pressed
1 tsp. Dijon mustard
1 tsp. anchovy paste
2 Tbsp. lemon juice
1 Tbsp. heavy cream
Salt and pepper
1 bunch Lacinato kale, also known as dinosaur kale
1 heart Romaine lettuce
½ red bell pepper, finely diced
Parmesan Folio wraps
Make dressing by whisking first five ingredients. Whisk in heavy cream and season to taste with salt and pepper. Set aside.
Wash and dry kale and lettuce and chop thinly. Combine with bell pepper, dressing and breadcrumbs.
Allow the Folios to come to room temperature for a couple of minutes before adding a mound of salad across the middle. Wrap carefully and use the included wax paper to keep it tight to prevent wrap from drying out.
You may make these a few hours in advanced by keeping them in the refrigerator wrapped in the wax paper and placing them in a re-sealable plastic bag or a container with a tight lid.
Parmesan Folios™ Eggplant and Ricotta Cannelloni
(Using Folios™ from the package as the Pasta Sheets)
8 Parmesan Folios™
2 medium Eggplants Sliced in ½” Thick Rounds – skin on
¼ cup Olive Oil
½ cup Ricotta
2 tbsp. Grated Pecorino Romano
¼ cup Sun Dried Tomato Pesto
1 cup Marinara Sauce
16 Leaves Fresh Basil Cleaned – stems removed
Brush both sides of the eggplant slices and grill both sides. Remove from grill pan and place to the side to cool. In a shallow baking dish, spread out ½ cup of marinara sauce. In a separate bowl, mix the Ricotta, grated Pecorino Romano, and Sun-Dried Tomato Pesto together. Assemble each cannelloni by placing 2 grilled eggplant slices on each Parmesan Folios™. Top each eggplant slice with a leaf of basil and a tbsp. of the Ricotta mixture. Roll the cannelloni and place in the baking dish. Repeat for the remaining 7 Parmesan Folios™. When complete, add the remaining ½ cup of marinara sauce over the 8 cannelloni and bake in a preheated oven at 350°F for 4 – 5 minutes (just until they begin to melt). Take out of oven and serve. Makes 4 servings of 2 cannelloni per serving.