Goat Cheese Creamed Spinach

1 ½ tablespoons low-fat cream cheese

1 tablespoon of sour cream
2 tablespoons of goat cheese
2 garlic cloves, minced
2/3 cup skim milk
3 strips of bacon, sliced into bite size pieces
¼ cup chopped onion
2 tablespoons of flour
3 1/2 cups of fresh baby spinach, stem removed and roughly chopped
¼ cup chicken stock
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese

Combine cream cheese, sour cream, goat cheese, milk and garlic in a small bowl; mix well.

Cook bacon in a medium saucepan over medium heat. Just before bacon begins to brown, add onions and flour. Let cook for two minutes; stirring constantly.

Add cheese and milk mixture; cook for one minute; stirring constantly

Add spinach and stir to combine.

Add stock and cook for 3 – 4 minutes, until spinach has wilted a little bit.

Remove from heat and pour into individual ramekins or a round glass baking dish. Top with breadcrumbs and parmesan cheese.

Broil in oven for 4 – 5 minutes until cheese has browned.

Serves 2 - 4

Goat Cheese and Spinach Stuffed Chicken, Bacon Wrapped Scallops, Parmesan Garlic Potatoes, Roasted Asparagus

Asian Walnut Salad

1 tablespoon sesame seeds

1 ½ tablespoons apple cider vinegar
1 ½ tablespoons low sodium soy sauce
1 clove of garlic, chopped
2 teaspoons of ginger, chopped
¼ teaspoon salt
1 tablespoon orange juice
1 ½ teaspoons sesame oil
1/3 cup vegetable oil

Heat a medium frying pan over moderate heat. Add the sesame seeds and cook, stirring frequently, until browned, 2 to 3 minutes. Remove the seeds from the pan immediately.

In a blender, combine the vinegar, soy sauce, garlic, ginger, salt, orange juice, sesame oil, vegetable oil and sesame seeds. Puree until smooth. Set aside.

6 cups baby spinach
¼ cup dried, sweetened cranberries
1 cup mushrooms, sliced
½ cup feta cheese, crumbled
¾ cup walnuts

Pre-heat oven to 375 degrees. Spread walnuts on a sheet pan and roast for 5 minutes, stirring frequently. Remove from oven; cool.

Combine remaining ingredients in a large bowl. Add walnuts and toss with dressing.

Serves 4 as a side; 2 as an entrée.

Garlic Roasted Zucchini

2 medium zucchini, sliced into ½ inch rounds

1 ½ tablespoons of olive oil
1 clove of garlic, minced
1 teaspoon salt
½ teaspoon pepper

Pre-heat oven to 375 degrees

Toss zucchini with olive oil, garlic, salt and pepper and spread in single layer on a sheet pan, sprayed with non-fat cooking spray.

Roast 12-14 minutes, turning over once half way through cooking time.