Honey Goat Cheese Dressing

Haven't tried it yet but wanted to save for future reference. From Gina's Weight Watcher Recipes.

Honey Goat Cheese Dressing
4 oz fresh creamy goat cheese, room temperature
1 1/2 tbsp honey
2 tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1/2 lemon, juiced
1 tbsp water
Kosher salt and freshly ground black pepper

In a small food processor combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt. Mix until combined.
Servings: 15 • Serving Size: 1 tbsp • Calories: 46 • Points: 1.25 ww points

Apples, Pecans and Craisins over Mixed Greens
1/2 oz dried craisins (1/2 pack Craisins 100 calorie pack)
10 pecan halves
1/2 apple sliced
1 cup mixed baby greens
1 tbsp honey goat cheese dressing
Servings: 1 • Calories: 243 • Points: 5.25 ww points

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

From Krista Montgomery, M.S., R.D., Cooking Light, DECEMBER 2006

Next time I will try pan frying the goat cheese rounds or just adding the goat and bread crumbs in clumps to the pasta. I didn't really get a lot of crunch out of oven baking them and I mostly just mixed it into the pasta anyway.

6 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 large red bell pepper, chopped
1 1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
8 oz goat cheese
1/2 cup dry breadcrumbs - try panko next tome
1 pound fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Preheat oven to 425°.

Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.

Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

8 servings

Calories:423 (30% from fat)

Fat:14.1g (sat 7.4g,mono 4.2g,poly 0.7g)

Protein:17.8g

Carbohydrate:54.7g

Fiber:2.7g

Cholesterol:30mg

Iron:2.1mg

Sodium:439mg

Calcium:290mg

Lasagna

From my sister

This is half the original recipe which feeds a good sized crowd. I make it so that I have one to bake and one to freeze in the foil lasagna pans from the store.

3lbs ricotta cheese
9 eggs
2c parmesan cheese (grated or shredded)
1 knot fresh mozzarella, sliced thin or shredded
fresh parsley
salt and pepper to taste
2 boxes of no boil lasagna noodles
1 recipe of spaghetti sauce

Mix ricotta and eggs.

Add salt, pepper, parmesan and parsley.

Cover the bottom of the pan with a thin layer of sauce. Top with noodles.
Cover with ricotta mix and then a layer of mozzarella.
Repeat 2-3 times depending on pan size.

Top with sauce and some parmesan cheese.

Bake at 375 until bubbly - about 1 hour if fresh, 1.5-2 hours if frozen.

Lemon herb marinated feta

I never would have looked at this recipe from Whole Foods website and decided to make it but a block of feta was the Friday special at Whole Foods one day and while I was walking through they had this dish to try. It was very tasty and full of flavor. Even those in the house who were not really feta lovers thought it was great. Changes - I did not use whole peppercorns since I didn't want to buy a whole bottle just for this dish (we aren't pepper lovers) and I used a little extra lemon peel since we love lemon.

1/2 pound feta cheese, drained, patted dry and cut into 1/2-inch cubes
2 to 3 sprigs fresh thyme and rosemary
4 to 5 wide strips lemon zest (removed with a vegetable peeler)
1 bay leaf
1 teaspoon fresh ground pepper
Olive oil

Put feta cheese into a glass pint jar or plastic tupperware container. Gently tuck thyme, zest, bay leaf and peppercorns into jar then cover contents with olive oil. Seal tightly and chill for at least 2 days or up to 1 week. Bring to room temperature before serving. Drain and save olive oil before serving. Serve over some lettuce with mini toasts.