Goat Cheese Salmon

I have been looking around for some new salmon recipes for a while with no such luck. Recently I came across this very interesting recipe at allrecipes. The husband and I tried goat cheese for the first time a while ago and were excited for another chance to cook with it.

Goat Cheese Salmon (4 servings at 6 points a piece)

Ingredients:

4 salmon fillets
1/2 cup herbed goat cheese
1/4 cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F. Lightly grease baking dish.

2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.

3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

When I made this dish I mixed 2 tbsp of each the Dijon mustard and fat-free mayonnaise together. I didn't spread the mixture on the salmon very heavily and had plenty to go around. The husband and I were big fans of this dish. We loved the mustardy/mayo mix with the goat cheese. The husband liked this one so much he has already asked me to make it again ;)

Grilled Chicken and Tapenade Sandwiches

The husband and I particularly like to have sandwiches when the weather starts to get warm. In June's edition of Cooking Light I found this refreshing sandwich.

Grilled Chicken and Tapenade Sandwiches (4 servings at 7 points a piece)

Ingredients:

1 1/2 cups diced seeded tomato
2 tbsp finely chopped pitted kalamata olives
1 tbsp chopped fresh basil
1 tbsp chopped fresh flat-leaf parsley
2 tbsp balsamic vinegar
1 tbsp chopped fresh oregano
1/2 tsp minced garlic
1 tsp oil
1 lb skinless, boneless chicken breast
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
Cooking spray
1/4 cup (1 oz) crumbled reduced-fat feta cheese
4 (2-oz) ciabatta sandwich rolls, halved

Directions:

1. Combine first 8 ingredients in a small bowl. Toss gently to combine. Let stand 15 minutes.

2. Prepare grill.

3. Sprinkle chicken with 1/4 tsp salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.

4. Add cheese and remaining 1/4 tsp salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

I of course omitted the olives for the husband. Even without the olives the tapenade was delicious. It added so much flavor to the chicken. The tomatoes, balsamic vinegar, and feta cheese, were a great combination that made a great and exciting sandwich.

Great Grandma's Baked Chicken

I was browsing around on the Rachael Ray website and came across this recipe for Grandma's Baked Chicken. I had never used goat cheese in a recipe before and thought that this would be a good place to start.

Great Grandma's Baked Chicken (6 servings at 8 points a piece)

Ingredients:

8 oz (about 3/4 cup) soft goat cheese
1 tbsp finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup egg beaters
1 1/2 cups plain bread crumbs
salt and pepper to taste
2 tbsp low fat butter, melted

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, combine the goat cheese, rosemary, and lemon peel and set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tbsp of the goat cheese mixture and secure with a toothpick.

2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper.

3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Brush each chicken breast with a little bit of the melted butter. Bake until cooked through, about 45 minutes.

The husband and I REALLY enjoyed this dish. The hint of lemon combined with the rosemary and cheese flavors complimented the chicken very well. This dish really took a typical baked chicken dish to something very unique and unusual. For my first time cooking with goat cheese, it turned out to be a great experience.

Grilled Lemon Pepper Halibut and Squash Packets

I've made a few "packet" dishes now, and I love how they have turned out thus far. The quick clean up doesn't hurt either! I found this recipe on Betty Crocker's website, and was game for trying another "packet" meal.

Grilled Lemon Pepper Halibut and Squash Packets (4 servings at 4 points a piece)

Ingredients:

1 pound halibut fillets, 1/2 to 3/4 inch thick
2 tsp dried basil leaves
1 tsp lemon pepper
1 tsp seasoned salt
3 medium zucchini or summer squash, cut into 2x1-inch strips
1 medium red bell pepper, cut into 1-inch pieces
1 tbsp olive oil

Directions:

1. Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 tsp of the basil, 1/2 tsp of the lemon pepper and 1/2 tsp of the seasoned salt.

2. Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packets over medium heat 15 to 20 minutes, or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Instead of grilling these packets, I baked them at 400 degrees F for approximately 30 minutes. I liked the veggies in these packets a lot. However, I thought (and the husband agreed) that the fish could have been a little more flavorful. These packets were good, but not our favorite of the packet dishes we've made so far.

Creamy Red Pepper-Feta Sauce

I've been on such an Ellie Krieger kick as of late. I saw her make this dish and fell in love with the thought of a creamy pasta. So of course I tried it out :)

Creamy Red Pepper-Feta Sauce (6 servings at 3 points a piece)

Ingredients:

1 small onion, chopped
3 garlic cloves, peeled and chopped
16 oz jar of roasted red peppers, drained and chopped
1/2 cup fat-free chicken broth
6 oz reduced-fat feta cheese
1 lb cooked whole wheat fettuccine
salt and pepper to taste
2 tbsp fresh parsley

Instructions:

Spray a heavy skillet with cooking spray and heat over medium-high heat. Saute the onion and garlic until soft, about 10 minutes. Add the roasted red peppers and saute until heated through. Remove from heat and let cool slightly. Place the mixture in the bowl of a food processor with the broth and all but 2 tbsp of feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Toss with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Serve this dish with a sprinkling of the parsley and remaining feta cheese.

Talk about a creamy sauce! The husband and I were really surprised at how great the sauce turned out. We love roasted red peppers and feta, but I wasn't sure about grinding them up together in a food processor. The sauce was really full of flavor and very creamy. Just the way you want a sauce to be when pairing it with pasta. Serve this dish with a salad and a slice of garlic bread for a great complete meal.

Grandma's Casserole

I was browsing Recipe Zaar for weight watchers recipes when I came across this one. I thought it sounded like something the husband and I would really enjoy.

Grandma's Casserole (8 servings at 6 points a serving)

Ingredients:

1 cup chopped onions
1 green pepper, chopped
2 tbsp reduced fat butter
16 oz ground turkey
1 tsp seasoning salt
1 tsp pepper
12 oz tomato puree
15 oz diced tomatoes
2 cups water
8 oz uncooked egg noodles
8 oz shredded fat free cheddar cheese

Directions:

1. Saute first 3 ingredients
2. Add next 6 ingredients and simmer for 15 minutes
3. Pour a little sauce in a 9x13 dish and top with the noodles
4. Cover noodles with remaining sauce and top off with the cheese
5. Cook for 45 minutes at 350 degrees

Because I was busy with dance rehearsals, the husband made this dish for us. It turned out well, but we definitely recommend adding a little more water to make sure that the noodles get done. Also, we'd recommend covering this dish while it bakes.

We really liked this recipe a lot, and it reminded me a bit of Hamburger Helper. It is definitely one of my favorite things that we have made recently.