There's something about goat cheese...

I decided to give my grill a break and give up meat for a meal. I can't remember the last time I ate pasta but I wanted to do something different for the normal pasta with marinara sauce. I picked up some cheese tortellini and a couple other ingredients I thought would pair nice together -- sun-dried tomatoes, spinach, red onion, lemon and goat cheese.

The combination of everything really was delish.. But the goat cheese really was the star of the dish. It melted into the pasta it gave the meal so much flavor. This was an easy meal which came together very quickly. It went great with a Cesar side and nice glass of Pinot Grigio :)

Tortellini with Spinach, Goat Cheese and Sun-dried Tomatoes

2 package(s) (9-ounce) refrigerated cheese tortellini
1 bag(s) (5- to 6-ounce) baby spinach, torn
1/2 teaspoon(s) grated lemon peel
1/2 of a red onion, diced
1/4 cup(s) oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon(s) oil from tomatoes
1 teaspoon of red pepper flakes -- add more if you like some eat
lemon juice - squeeze quarter of a lemon
1/4 cup of Parmesan cheese
2 ounce(s) herbed goat cheese, crumbled (1/2 cup)


Directions

Heat large, covered saucepot of salted water to boiling on high. Cook tortellini as label directs. Reserve 1/4 cup pasta cooking water; drain tortellini and return to saucepot with reserved cooking water. Stir in spinach.

Into saucepot with cooked tortellini, add all other ingredients and serve.

PS - I've been eating leftovers for days and it warmed up great. I finished the last of it at lunch today and I wish I had more for tomorrow.

Everything is better with cream cheese..

I stand by that statement -- Everything is better with cream cheese. (even the light kind!!) Dips, sauces and bagels are meant to be paired with cream cheese... but could it stand up to a burger??

Yes, Yes, Yes!! I made a cream cheese and jalapeno stuffed burger on Monday. I did use light cream cheese and 95% lean hamburger meat. As a side, I created a black bean and corn cake with an adobo chilli sauce. The meal has the potential to be fatty but it really was healthy! I'm sure ground turkey or chicken would taste great, too. If you aren't into jalapenos, try mushrooms or onions.

Cream Cheese & Jalapeno stuffed Burgers

One package of ground beef will make 4 burgers
4 oz of softened cream cheese
1 jalapeno, chopped (keep the seeds if you like some heat)
1/2 of an onion, shopped
4 burger buns

Mix together the cream cheese and jalapeno in a small bowl. Set aside.
Put meat in a bowl and combine it with the chopped onion. Mix together with your hands and make 8 small patties.
On 4 of the patties, put the cream cheese mix on top. Take the other patties on top and pinch together the sides to create the stuffed burger.
Grill burgers till your desired doneness and remember to toast your buns! :)

Black Bean and Corn Cake

1 can of black beans, rinsed and drained
1 can of corn, rinsed and drained
3 tablespoons of chopped cilantro
3 green onions, chopped
1 jalapeno chopped
1 tablespoon of cumin
1 tablespoon of garlic powder
salt
2 egg whites
1/2 cup of bread crumbs

Sauce
2 adobo chillies
1/4 cup of light sour cream
lemon juice

Please note - I don't measure, so the seasoning estimates are just a guess. Add more or less based upon your taste buds.

Mash black beans so they make a paste. Add the next 7 ingredients. (Taste and see if you need any additional spices.) Add egg whites and bread crumbs. Mix well with your hands. Make your cakes so they look like burger patties.

Add veggie oil to a hot skillet. Add cakes to the skillet and cook about 5 mins per side or until brown.

For the sauce, chop up 2 adobo chillies (you can find these in a can in the Mexican Isle at the grocery store.) Add the chillies and some of the sauce to the sour cream. Add a splash of lemon juice and mix all ingredients together. Place sauce on top of cakes and serve.

Creamy Mushroom Chicken and Rice with Sautéed Veggies

I decided to give Mr. Brinkman a break and go back to my favorite appliance, my crock pot. The feeling of having dinner just about ready by the time I get home is a feeling that never gets old to me... and the less time I need to spend in the kitchen, the better!

I came up with this recipe with a few goals in mind..

1. I need to use chicken since I keep buying it because it’s on sale.
2. It needs to be a healthy meal but still have a creamy factor.
3. I’ve got mushrooms and onions, now what??

In order to get the healthy yet creamy dish I was craving, I combined 98% fat free Cream of Mushroom Soup and Reduced Fat Cream Cheese. It was the perfect pairing along with some wine & Italian seasoning to give the sauce a little bite.

For the rice, I bought some Uncle Ben’s Mushroom Flavored rice. Just sauté up some of your favorite veggies and mix it into the rice when it’s done cooking. I selected a zucchini, red pepper, yellow squash and red onion – which gave the rice great color. I added some fresh dill, salt and pepper to the veggies for extra flavor.

Ingredients
4 skinned and boned chicken breasts
2 teaspoons seasoned salt
2 tablespoons canola oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7-oz.) envelope Italian dressing mix
½ red onion, sliced
1 (8-oz.) package sliced fresh mushrooms

Preparation
1. Sprinkle chicken with seasoned salt. Cook chicken, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Cut up onion and place it on the bottom of the crock pot. Transfer chicken into the crock pot, reserving drippings in skillet.
2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on a low heat setting. Stir well before serving