30 Minute Meals with Cheese

Need quick and healthy meals? Just add cheese!

30 Minute Meals with Cheese | Wisconsin Cheese Mart

Spicy Vegetable One Pot Pasta
This pasta is the perfect quick weeknight dinner. All the ingredients cook together in the same pot, at the same time. It's packed with vegetables and the spicy Ghost Pepper Monterey Jack cheese gives it a bit of a kick.
Cuisine: American
Recipe type: Dinner
Serves: 4 Servings
Prep time: 
Cook time: 
Total time: 
  • ½ tbsp olive oil
  • 1 small yellow onion, diced
  • 1 yellow or red bell pepper, diced
  • 8 oz macaroni
  • 1 pint cherry tomatoes, halved
  • 1 can black beans, rinsed and drained
  • ½ tbsp cumin
  • ½ tbsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2-1/2 C water
  • 4 oz Ghost Pepper Monterey Jack cheese, grated
  • Sour cream (or plain greek yogurt), salsa and/or sliced green onions, to serve
  1. Heat olive oil over medium-high in a large heavy-bottomed pot.
  2. Cook the diced onion and bell pepper for 5 minutes.
  3. Add in the macaroni, halved tomatoes, black beans, spices, and water.
  4. Cover the pot with its lid and turn the heat up to high; bring to a boil. Cook with the cover on for 15 minutes, or until most of the liquid has evaporated or absorbed into the pasta.
  5. Remove the pot from heat and stir in the grated Ghost Pepper Monterey Jack cheese.
  6. Serve hot and top with salsa, sliced green onions, and/or sour cream.


Roasted Sweet Potato Rosemary Risotto
Risotto is an elegant classic dish that may seem daunting and time-consuming, but can actually be made in 30 minutes, start to finish. Roasted sweet potato makes this a hearty main or a side dish to just about any protein. The Parmesan cheese is the perfect finishing touch.
Cuisine: French
Recipe type: Dinner
Serves: 4 servings
Prep time: 
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Total time: 
  • 1 tbsp olive oil
  • 2 large sweet potatoes, cubed
  • Salt and pepper
  • 3 cups vegetable stock
  • 3 cups water
  • ½ tbsp olive oil
  • ½ yellow onion, minced
  • 1 tsp dried rosemary
  • 1.5 cups arborio rice
  • ½ cup red wine
  • 1 oz freshly grated Parmesan cheese
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with PAM; set aside.
  2. Toss the cubed sweet potatoes in one tablespoon of olive oil. Season with salt and pepper. Spread onto the prepared baking sheet in a single layer and roast for 15 minutes, stirring halfway through.
  3. While the potatoes roast, make the rice. Heat olive oil in a large pan over medium-high heat. Cook the onion 3 minutes.
  4. Stir in the rosemary, salt, rice, and wine. Bring to a simmer.
  5. Add in the stock one cup at a time, allowing the liquid to cook down before adding more.
  6. Add ¾ of the sweet potato
  7. Add water one cup at a time, the same way you did with the stock.
  8. The rice should take on a creamy texture.
  9. Remove the pan of rice from heat once all the liquid is added and cooked down. Stir in the grated Parmesan cheese.
  10. Serve hot and garnish with the remaining roasted sweet potato cubes.


Baked Spinach Quesadillas
Quesadillas can be a quick, healthy meal for the entire family when you add vegetables! Make them even easier by baking them in the oven. Customize the fillings to your heart's content. Make sure to choose cheeses that melt well, such as provolone or a spicy pepper jack.
Cuisine: Latin
Recipe type: Dinner
Serves: 4 servings
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Cook time: 
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  • 4 10” tortillas
  • 6 oz Provolone cheese, shredded
  • ½ block frozen spinach, thawed
  • 3 tbsp balsamic glaze
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and spray with PAM.
  2. Lay out two of the tortillas on the lined baking sheet.
  3. Sprinkle ½ of the shredded provolone all over the tortillas.
  4. Spread thawed spinach over the cheese.
  5. Drizzle the balsamic glaze on top.
  6. Finally, sprinkle on the remaining ½ of shredded provolone.
  7. Press another tortilla onto each quesadilla.
  8. Bake in the hot oven 3-4 minutes. Flip over the quesadillas and let cook another two minutes.
  9. Slice each quesadilla into 6 triangles and serve.
Gjetost Filled Shortbread Cookies
No dinner is complete without a sweet treat! This simple shortbread is filled with a layer of Gjetost - a cheese that looks and tastes like caramel candy. The end result is a buttery cookie layered with a sweet, salty caramel cheese that's sure to please everyone!
Cuisine: American
Recipe type: Dessert
Serves: 20 cookies
Prep time: 
Cook time: 
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  • 1-1/2 cups unsalted butter (3 sticks), softened to room temperature
  • 1 cup powdered sugar
  • 3 cups all-purpose flour
  • 4 oz Gjetost, diced
  1. Preheat oven to 325. Grease a straight-edged 9x9" pan.
  2. Beat the butter in the bowl of your stand mixer until it becomes fluffy and smooth.
  3. Beat in the powdered sugar until completely incorporated.
  4. One cup at a time, add the flour at low speed until all the flour is mixed in.
  5. Pat down ⅔ of the dough into the prepared pan.
  6. Scatter the diced gjetost over the dough in a single layer.
  7. Pat down the remaining ⅓ of dough so it's smooth on top and all of the cheese is covered.
  8. Bake at 325 for 18-20 minutes.
  9. Remove from the oven just as the cookies start to brown.
  10. Slice into 20 cookies and let cool in the pan for 10 minutes.
  11. Transfer cookies to a wire rack to cool completely.
  12. Store in an airtight container or cookie tin in the fridge, up to one week. (Note, because of the cheese and butter, it's important to store these in the fridge rather than your countertop.)

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