Goat Cheese, Beef, and Basil Lasagna Rolls

Ingredients:

2 T Olive oil

1 Medium yellow onion, chopped

1 C Mushrooms, chopped

3 Cloves garlic, minced

1/4 t Crushed red pepper

1 t Salt

1/2 t Pepper

15 oz Can diced tomatoes, undrained

15 oz Can tomato sauce

3/4 lb Dried lasagna noodles

1 lb Ground beef

1/2 lb Ricotta cheese

4 oz Goat cheese

1 C Parmesan cheese, grated

1 Egg, lightly beaten

1/3 C Fresh basil, chopped

1 C Mozzarella cheese, shredded

Directions:

In a medium saucepan, cook onions, mushrooms, garlic, salt, pepper, and crushed red pepper in 1 T of the Olive oil. 

Once onions are tender and translucent, add tomatoes. Bring to a boil then simmer, uncovered, for at least 20 minutes. 

Cook lasagna noodles as directed on package. Arrange in a single layer on a baking sheet. 

Preheat oven to 400 degrees. 

In a skillet, brown ground beef in remaining 1 T of Olive oil. Season with salt and pepper to taste. 

Transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 C of the Parmesan, egg, basil, and 1/3 C of the sauce.

Ladle 1 1/2 cups of the sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately.

Serves 6.

 

* Adapted from http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Salmon Florentine

Ingredients:

1 Package (12 oz) frozen spinach, thawed 

1 t Olive oil

1/4 C Minced shallots (or onion)

1/4 t Garlic powder

5 Sun-dried tomatoes, chopped (or 1 large tomato, diced)
1 Red bell pepper, roasted and chopped

1/2 t Salt, plus more to taste 

1/4 t Red pepper flakes 

1/4 t Ground black pepper, plus more to taste

1/2 C Goat cheese

4 Skinless salmon fillets (6 oz each), rinsed and patted dry 

Directions:

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. 

Heat oil in a large skillet over medium heat. Add shallots (or onions); cook, stirring, until soft, about 3 minutes. Add garlic powder, spinach, tomatoes, roasted red pepper, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. 

Remove from heat.

Add goat cheese; stir to combine. 

Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

*Adapted from http://www.self.com/fooddiet/recipes/2009/11/salmon-florentine?mbid=enws_row0326&mobify=0

Roasted Red Pepper and Goat Cheese Linguini Alfredo

Ingredients:

2 Whole Red bell peppers
1 Medium onion
1 t Garlic powder
1 C Almond milk
6 oz Goat cheese
1/2 cup artichoke hearts (optional)
1 lb. Linguine, cooked to al dente
1/2 t Herbes de Provence
salt & pepper, to taste

Directions:

Preheat oven to 450 degrees. Place red peppers and onion on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.

In the mean time, combine almond milk, goat cheese, garlic powder, Herbes de Provence, and salt and pepper in a pan. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with onions.

Pour sauce into blender and puree. Place back into hot pan and toss with cooked pasta (and optional artichoke hearts). Taste and adjust seasonings. Top with parmesan cheese, pepper, salt and parsley, if desired.

* Adapted from http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Ingredients:

2 t Olive oil, divided
¾ C Frozen artichoke hearts, thawed and chopped
¼ C Minced shallots (about 3)
¼ C (1 ounce) Crumbled goat or feta cheese
1 t Dried herbes de Provence or thyme, divided
¼ t Salt, divided
¼ t Black pepper, divided
4 (4-ounce) Skinned, boned chicken breast halves
1 C Fat-free, less-sodium chicken broth
2 T Fresh lemon juice
2 t Cornstarch
Chopped fresh parsley (optional)
Lemon rind strips (optional)

Directions:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm.

Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick.

Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.

Garnish with parsley and lemon strips, if desired.


* Adapted from http://www.keyingredient.com/recipes/23423875/stuffed-chicken-breasts-with-artichoke-hearts-and-goat-cheese/

Goat Cheese Lasagna

Ingredients:

1 T Olive oil
1 Pound lean ground beef
1 Medium onion, chopped
1/2 t Crushed red pepper
1/2 t Garlic powder
1/2 t Kosher salt
1/2 t Black pepper
1 t Italian seasoning
2 C Fresh mushrooms, sliced
9 Whole-wheat lasagna noodles
3 Red bell peppers, chopped
8 oz Soft goat cheese
1 (15 oz) Can diced tomatoes
1 (24 oz) Can mushroom flavored pasta sauce (tomato)

Directions:

Preheat oven to 350 degrees.

Spray a rimmed baking sheet with non-stick spray and roast red peppers, turning occasionally. Take out of oven at desired doneness.

While the peppers are roasting, cook the ground beef, onions, and mushrooms in a skillet. When meat is cooked and onions are translucent stir in the crushed red pepper, garlic powder, salt, black pepper, and Italian seasoning.

When the meat mixture is almost done cooking boil water in a large pot and cook lasagna noodles according to package directions. Don't overlook since they will also be baking in the oven once the lasagna comes together. Drain noodles and run cold water over them.

Once the red pepper is roasted crumble the goat cheese and loosely combine it with the red pepper in a small bowl.

Reduce the oven temperature to 375 degrees.

Combine the pasta sauce and diced tomatoes.

In a 9-inch by 13-inch baking dish begin layering the lasagna. First put a thin layer of pasta sauce and diced tomatoes. Next put a layer of noodles. Cover the noodles with meat mixture. Top that with the goat cheese and red pepper mixture. Cover the goat cheese with pasta sauce and diced tomatoes. Begin again with a layer of noodles and continue until you run out of ingredients to layer. The final layer should be pasta sauce. If desired, top with shredded mozzarella cheese.

Bake until the sides are bubbling (and if using mozzarella it should be slightly browned).

Slice and enjoy!

Grilled Sirloin with Herbed Goat Cheese

 Ingredients:

Pan-Seared Oven Baked Sirloin Steak
Mushrooms, sliced
Onions, sliced
Soft goat cheese
Garlic
Herbs of choice (Dillweed is delicious)

Directions:

Once the steak is done searing (see pan-seared steak recipe link) and has been removed from the skillet add the mushrooms and onions to the skillet. Add a little water to the skillet to help the drippings loosen and join the mushroom and onion mixture. Cook on medium-low heat until onions are carmelized, stirring every few minutes.

In a small bowl mix goat cheese, finely minced garlic, and herbs. Stir until well-mixed and smooth.

When steak is done baking top with goat cheese and then with mushrooms and onions. The goat cheese will be wonderfully melty!
 
* Adapted from http://www.primal-palate.com/2011/05/grilled-sirloin-with-herbed-goat-cheese.html