Archive for July, 2011

This dish has been made a few times this week and a few different ways.  First, I made it for B and myself for dinner with grilled Quorn Naked Chi’ken cutlet for myself and a grilled piece of chicken for B.  I seasoned both with a dry rub of garlic salt, pepper, basil, and thyme.  I also made it for lunch with a Morningstar Farms Griller’s chicken patty.  I preferred the version with the Naked Chi’ken cutlet but it was also good with the patty sliced up.  Enjoy!

Grilled “Chicken”, Fruit, and Goat Cheese Salad
With 4 oz grilled Chicken: 7 Weight Watchers Points Plus
With piece of Quorn Naked Chicken Cutlet: 6 Weight Watchers Points Plus

Makes approximately 2 servings

1 1/2 large head of romaine lettuce, chopped
1 cup carrots, chopped
8 mushrooms, chopped
2-3 tomatoes, chopped
3 tbsp semi-soft crumbled goat cheese
3 tbsp Ocean Spray Craisins
2 clementines, peeled and separated
1 4 oz piece of grilled chicken (or 1 piece Quorn Naked Chi’ken Cutlet)
2 tbsp Balsamic Vinaigrette dressing

Grill chicken (or Quorn cutlet).  Mix everything well and serve.  (I like to cool the grilled chicken before serving but that is a taste preference!)

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Herb Goat Cheese and Shrimp Pasta

Approximately 5 servings, 8 Weight Watchers Points Plus per serving

1 tbsp extra virgin olive oil
2 tbsp white wine
6-7 garlic cloves, minced
1/2 cup fresh basil, chopped
6-7 fresh mint leaves, chopped
1 tsp fresh parsley, chopped
2 large tomatoes, chopped
16 large shrimp, deveined and detailed
5 cups cooked pasta
2 tbsp semi-soft crumbled goat cheese
salt and pepper to taste

In a large pot, bring water to a boil.  Once it is boiling, add pasta and cook for approximately 15-20 minutes or until the pasta is al dente.

Meanwhile, in a large saute pan, add oil and half of the garlic.  Let the garlic saute making sure to not let the garlic burn.  Add the basil, mint, parsley, salt, pepper, and white wine.  Muddle the herbs in the oil and wine.  Saute for approximately 2 minutes and add remaining garlic. Add tomatoes and saute on medium-high heat.  When  the tomatoes are softened add the shrimp cooking for approximately 5 minutes.

Drain pasta and add sauce to large pot.  Combine 2 tbsp goat cheese and mix well.  Serve in pasta bowls.

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I’m so far behind on updating/cooking the recipes I have queued up to make my “oh-so-not-witty” stories associated with the next few dishes are not going to be present (joy, you say?).  This recipe was a result of really wanting a non-traditional grilled cheese sandwich and having some leftover goat cheese.  I ate it with a side of tabbouleh salad B had made earlier in the week.  Enjoy!

Grown-Up Grilled Ham and Cheese
1 serving, 6 Weight Watchers Points Plus Points per serving

2 slices bread (I used wheat bread)
1 tbsp soft goat cheese
3 slices Yves Fake Deli Ham (Vegetarian ham cold cut)
1 tsp balsamic glaze
Cooking spray

Heat a pan to medium-high heat.  Spread goat cheese across bread and drizzle balsamic glaze.  Add ham slices.  Spray with cooking spray and add to pan.  Cook approximately 3-4 minutes on each side taking care to make sure that the bread doesn’t burn.  Enjoy!

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