Healthy Green Bean Salad Italian Style
Ingredients
2 (16 oz.) cans green beans, drained
1/2 C. cherry tomatoes, halved
1/4 C. ripe olives, sliced
2 T bacon bits
1/4 C. fat-free Parmesan cheese
1/3 C. fat-free Italian dressing
Directions
In a medium bowl, combine green beans, tomatoes and olives. Stir in bacon bits and Parmesan cheese. Add Italian dressing and mix well.
Cover and refrigerate until chilled through, at least 30 minutes. Serve chilled.
Pumpkin Pecan Muffins
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1 cup milk
2 tsp. baking powder
1/4 tsp. salt
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all the ingredients except the flour. Beat until well blended. Slowly add flour while continuing to mix. Do not over mix.
In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.
Bake at 350F for 20 minutes or until golden and inserted toothpick comes out clean. Cool completely
OPTIONAL TOPPING:
1/4 cup butter, cubed
1/3 cup brown sugar
1/3 cup pecans, chopped
1/4 cup all-purpose flour
In a small bowl, combine everything. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.
Curry Pumpkin Soup
Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
2 tablespoons pumpkin seeds (optional)
Directions
If using pumpkin seeds, toast them in the oven at 375 degrees until they begin to brown (about 8 minutes).
In a large pot over medium heat, melt the butter.
Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.
Add the broth slowly while using a whisk to stir. Cook until thickened.
Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.
Bring soup to a boil, then remove from heat.
Garnish with roasted pumpkin seeds.
Strawberry Spinach Salad
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
Use a medium size bowl stir together the poppy seeds, sesame seeds, olive oil, vinegar, paprika ,sugar Worcestershire sauce and onion.
Cover, and refrigerate an hour.
Combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.
Strawberry-Rhubarb Cobbler
What can be wrong when you have a dish of hot cobbler and warm cream in front of you? With the availability of frozen fruit, you can make any cobbler anytime you want!
Serves 6
Ingredients:
16 ounces of frozen strawberries, whole or halved
16 ounces of frozen rhubarb
1 cup plus 3 Tablespoons of sugar
6 Tablespoons of unsalted butter, softened
1 teaspoon of cornstarch
1 teaspoon of vanilla
1 cup of all-purpose flour
1 egg
¼ teaspoon of salt
Directions:
Set the frozen fruit out to thaw. Preheat the oven to 400 degrees. Coat an 8 inch square baking pan with non-stick spray or grease and lightly flour the pan.
In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, the cornstarch and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, salt, 3 Tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.
Ingredients
4 cups pumpkin seeds
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/4 cup granulated sugar
Directions
Preheat oven to 350 degrees.
In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and salt. Stir to coat the seeds.
Cover a cookie sheet with parchment paper. Spread the seed mix evenly and thin to allow seeds to cook evenly.
Bake for 30 minutes, stirring once after 15 minutes.
Remove from oven and sprinkle 1/2 of the granulated sugar over the seeds; stir to coat. Return to oven and bake for 15 minutes more.
Sprinkle with remaining sugar, stir and bake for a final 15 minutes.
Tomato Pie
Ingredients
12 slices of bacon
3 large tomatoes, seeded and sliced
1 9-inch deep dish pastry shell, baked
8 green onions, chopped
1-1/2 C. Cheddar cheese, extra sharp, grated
1-1/2 C. mayonnaise
Directions
Fry bacon; drain and crumble into small bits.
Arrange tomato slices in pastry shell. Place chopped onions and bacon bits on top.
In a small bowl, mix cheese and mayo. Add this topping to your pastry shell.
Bake at 350 degrees F for 30 minutes.
Serve hot and as a side dish for beef, pork, or chicken.
Ingredients
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 1/4 cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
1/2 pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten
Directions
Mix salt, whole wheat flour, and all-purpose flour in a large bowl. Add shortening a little at a time until mixture resembles coarse crumbs (works best if you use your hands). Add water until mixture forms a ball. Separate dough into 8 pieces, and shape into balls. Cover, and set aside. Pre-heat oven to 400 degrees F.
In a large pan or skillet heat olive oil over medium heat. Saute onion and garlic until soft about 5 minutes. Add your potatoes, turnips, carrots and mushrooms. Add water, bouillon, tarragon, salt and pepper. Cook for 15 minutes.
Shape each pastry ball into a circle, approximately 8 inches in diameter. Place about 1 cup of filling to the center of each pastry. Fold pastry over filling, and pinch edges. Place on baking sheet, and brush with egg.
Place in oven for 45 min or until browned.
20 Minute Tuna Casserole
Ingredients:
8 ounces of rotini pasta
2 cans of cream of mushroom soup
12 ounces of white albacore tuna in water
3 cups of shredded white cheddar cheese
1 cup of bread crumbs
Directions:
Preheat the oven to 325 degrees. Prepare pasta according to the box directions. While it’s boiling, mix together the soup, tuna, and 2 cups of cheese. Drain pasta and pour into a 9″ x 13″ baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.
Beef and Salsa Casserole
Ingredients:
1 pound of ground chuck
1 cup of frozen corn, thawed and drained
2 cups of tortilla chips
2 cups of shredded Monterey Jack cheese
12 ounce jar of chunky Salsa
3/4 cup of mayonaise or Miracle Whip
1 and 1/2 Tablespoons of chili powder
Directions:
Preheat the oven to 350 degrees. In a large skillet, brown the beef and drain off the fat. Stir in the salsa. Add the mayonaise and the corn and stir to blend. In a 2 quart casserole dish, make 2 layers of meat, chips and cheese. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Serve immediately with chopped tomatoes and shredded lettuce.
Potluck Black Eyed Pea & Cucumber Salad
Yield: 6 servings
This salad goes great with grilled chicken or steak. You can substitute white beans but since black eyed peas are so good for you, I’d encourage you to try them first. Be sure to seal tightly before traveling.
Ingredients:
1 can of black eyed peas (14 oz)
4 cups of peeled and diced cucumbers
3 Tablespoons of olive oil
2 Tablespoons of lemon juice
1 teaspoon of dried oregano
2 Tablespoons of chopped black olives
¼ cup of chopped red onion
½ cup of shredded mozzarella cheese
2/3 cup of diced red bell pepper
½ teaspoon of black pepper
Preparation:
In a large bowl, blend the oil, black pepper, lemon juice and oregano. Add the remaining ingredients and toss. Chill or serve at room temperature.
Breakfast Casserole
Ingredients:
1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls
Directions:
Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat. Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown. Serve warm with a buttery maple syrup.
Cheesy Ham and Hash Brown Casserole
Ingredients
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese
Directions
Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish.
In a bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the oven, or until bubbly and lightly brown.
Potluck Mexican Bean Salad
Prep time: 15 minutes Yield: 8 servings
When invited to a pot-luck meal, be sure to ask your hostess what type of dish is needed. If the response is “anything”, this recipe travels well and is meant to be served cold so it will do well at room temperature. Its spicy taste will make it a favorite! Don’t forget to label your serving dish, ladles, etc. with your name or some sort of identifying mark.
Ingredients:
1 can of black beans
1 can of kidney beans
1 can of cannellini beans
1 green bell pepper
1 red bell pepper
10 ounces of frozen corn
1 red onion
½ cup of red wine vinegar
½ cup of olive oil
2 Tablespoons of lime juice
1 Tablespoon of lemon juice
3 Tablespoons of sugar
1 Tablespoon of salt
1 clove of garlic
¼ cup of chopped cilantro
½ Tablespoon of ground cumin
½ Tablespoon of pepper (black or white)
1 teaspoon of hot pepper sauce
½ teaspoon of chili powder
Preparations:
Rinse and drain all 3 cans of beans. Wash and chop the peppers and onion. In a large bowl, combine the drained beans, chopped peppers and onion and stir in the frozen corn. Set aside. In a smaller bowl, blend the oil, vinegar, lime and lemon juice, salt, sugar, garlic, cumin, cilantro and pepper. Add the chili powder and mix. You might want to add the hot pepper sauce a little at a time, tasting as you go. If you know you like it, just add the entire 1 teaspoon and stir to blend. Pour the blended dressing over the vegetables and mix well. Chill completely.
Potluck Pizza
Yield: 12 servings
Just because it’s too hot to cook doesn’t mean you can’t have pizza—or a very good substitute. This potluck dish will be gone before you know it, especially with kids around. Chill for several hours if you are traveling to a potluck dinner or family reunion.
Ingredients:
10 plum tomatoes, chopped
3 green bell peppers, chopped
2 cups of shredded mozzarella cheese
1 package of pepperoni slices (3.25 oz)
1 small can of chopped black olives, drained
1 small can of mushrooms, drained
¼ cup of chopped onion
1/3 cup of tomato juice
¼ cup of red wine vinegar
¼ cup of olive oil
1 clove of garlic, minced
½ teaspoon of dried basil
1/2 teaspoon of red pepper flakes
1 cup of salad croutons, Italian style
Preparation:
In a small bowl, blend the tomato juice, vinegar, oil, basil, garlic and red pepper flakes. Set aside. In a large bowl, combine the tomatoes, mushrooms, bell pepper, pepperoni, olives, onions and mozzarella. Pour the olive oil dressing over the tomato mixture, cover and refrigerate for several hours. Wait until just before serving to add the croutons to keep them crisp.
Asian Turkey Meatballs
Serves 6
Ingredients:
1 pound of turkey breast, ground
½ cup of white onion, finely chopped
½ bell pepper, finely chopped
¼ cup of bread crumbs
2 eggs
¾ teaspoon of garlic powder
½ teaspoon of salt
¼ teaspoon of black pepper
2 Tablespoons of olive oil
½ cup of heated plum sauce
2 scallions, finely sliced
1 teaspoon of sesame seeds
Directions:
Place the turkey, onion, bell pepper, bread crumbs, eggs, garlic powder, salt and black pepper in a large bowl. Using your hands, knead all the ingredients until well blended. If the mixture doesn’t hold together, add a bit more bread crumbs. Make 18 meatballs approximately the same size.
Heat the olive oil to a medium temperature in a large skillet. I like to use my cast iron skillet but any will do. Add the meatballs and stir to brown on all sides. Cover and allow them to simmer 10 to 15 minutes.
Place the meatballs on a platter and top with the plum sauce, scallions and sesame seeds. Serve at once with noodles or brown rice.
Australian Coleslaw
This coleslaw is a bit unusual from what we are used to in America but great for the hostess who thinks “outside the box”. And the flavor is wonderful!
Ingredients:
1 cabbage, shredded
3 carrots, grated
2 capsicums
3 onions
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed
Directions:
Put the cabbage and carrots in a deep bowl. Dice all the remaining vegetables, but wear rubber gloves to de-seed and dice the capsicums. Mix these into the bowl with the cabbage and carrots. Sprinkle the sugar over the vegetables.
In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour over the vegetable mixture while hot and do not stir! Let cool and then cover and store in the refrigerator for 24 hours.
Pour off the excess liquid before serving.
Note: Hot pepper is beneficial in protecting against ulcers, especially those caused by aspirin. It has anesthetic and antibacterial properties and is used in some arthritis treatment. Nutritionally, it’s rich in vitamins A and C!
Black Olive Salad
Must refrigerate overnight
Ingredients
8 ounces of black olives, chopped
1 bunch of green onions, chopped
18 ounces of picante sauce
2 large tomatoes
¼ cup of canola oil
1 teaspoon of garlic salt
Preparation
Drain the black olives and pour into a bowl. Wash and peel the tomatoes and cut into bite size pieces. Add to the bowl. Wash and chop the green onions and add to bowl. Pour in the jar of picante sauce and stir. Add the garlic salt and pour the oil over the top. Blend. Cover tightly and marinate overnight. Serve straight from the refrigerator with just a little stir.
Breakfast Melt
Yield: 4 sandwiches
Ingredients:
1 package of pork sausage
8 slices of sharp cheddar cheese
8 slices of cinnamon raisin bread
4 eggs
butter
Directions:
Form 4 large sausage patties. Fry slowly until done and drain on a paper towel. Break the eggs in the same skillet. Make sure the yolks are broken and cook until firm, turning once. Set aside with the sausage.
Butter one side of each of the bread slices. Place bread, butter side down, on a hot griddle. In this order, build your sandwich: cheese, sausage patty, egg, cheese, and the second slice of bread, butter side up. When bottom slice of cheese melts, flip and cook the other side until cheese melts.
Note: Grape jelly is good added to the sandwich!
Creamy Mashed Potatoes
Ingredients:
6 medium potatoes
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
Salt and pepper to taste
Peel and chop potatoes into chunks. Place potatoes in a large pan and cover with water. Over medium heat, bring to a boil and cook about 15 minutes or until tender. Drain and return to pan. Add the milk, butter and sour cream. Beat with electric mixer until creamy. Serve immediately.
Easy Cheesy Meat Loaf
Surprise your cheese lovers with this easy meat loaf. This recipe makes two loaves so one can be frozen for another time if you have a small family.
Ingredients
2 and ½ pounds of ground chuck
1 cup of grated cheddar cheese
½ cup of onion, chopped
3 Tablespoons of bell pepper, chopped (freeze the rest for another use)
1 and ½ cups of oatmeal (or bread crumbs)
1 teaspoon each of salt and black pepper
¼ teaspoon of dried Thyme
¼ teaspoon of garlic powder
3 eggs, beaten
1 can of tomato paste
Preparation
Preheat the oven to 350 degrees. In a large bowl mix the beef, cheese, onion, bell pepper, salt, pepper, thyme and garlic until blended. In another bowl, blend the eggs with the tomato paste and add to the meat mixture.
Using your hands, form the meat mixture into two loaves and put into two, greased 4 x 8 inch loaf pans. Bake uncovered for 1 hour.
Ham and Cheddar Pie
Ingredients:
2 cans of condensed cheddar cheese soup
½ cup of evaporated milk
½ cup of sour cream
½ teaspoon of black pepper
4 cups of chopped ham
16 ounces of frozen broccoli, thawed and drained
1 package of refrigerated pizza crust (10 0z)
Directions:
Preheat the oven to 350 degrees and grease a 9” x 13” baking dish.
Combine, soup, evaporated milk, sour cream and pepper in a large bowl. Add the ham and broccoli and mix well. Pour into the baking dish.
Unroll the pizza dough and cut into 1 inch strips and arrange in a criss-cross pattern over the mixture. Bake casserole in the hot oven for 30 to 40 minutes or until the crust is golden brown. Serve at once.
Hot Cajun Shrimp and Rice
Ingredients
1 C. onion, chopped
1/2 C. green bell pepper, chopped
1 (15 oz.) can chunky tomato sauce
1 (10 oz.) cream of mushroom soup
1 tsp. sugar substitute
2-3 drops of tobasco sauce
1 (4.5 oz.) can small shrimp, rinsed and drained
2 C. cooked rice
Directions
In a large skillet coated with cooking spray, saute onion and green pepper until tender. Stir in tomato sauce, mushroom soup, sugar substitute, and tobasco sauce. Mix well. Stir in shrimp.
Cover and simmer over low heat for about 10 minutes or until hot. Serve over hot rice.
“I Want My Own” Pizza
When kids are at that difficult stage where everything is “mine”, you can make their little hearts pitter-patter by serving individual pizzas and letting them choose their own toppings. This thin crust recipe makes 4.
Ingredients
1 cup of warm water
½ package of active dry yeast (about 1 & 1/8 teaspoon)
1 and ½ of granulated sugar
½ teaspoon of salt
3 Tablespoons of extra virgin olive oil
3 cups of bread flour
Blended Pizza Cheese (Mozzarella and Provolone)
Preparations
This dough does not have to rise. In a large bowl, combine the warm water with the yeast, sugar, oil and salt. Mix until the yeast dissolves. Using a wooden spoon, mix in the flour, ½ cup at a time. Once it’s all mixed together, knead it on a floured counter until it feels elastic. Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.
Assemble the toppings. You can use a jar of prepared pizza sauce or make a simple sauce yourself by combining a 15 ounce can of tomato sauce with 1 and ½ Tablespoons of extra virgin olive oil and 1 Tablespoon of Italian seasoning.
Preheat the oven to 425 degrees. A pizza stone will deliver a crispy crust, whether thick or thin. Otherwise a baking sheet will do. Shape each individual dough ball into a round crust about 1/8 of an inch thick. Add the sauce and a few toppings (not too many) and sprinkle on pizza cheese.
Bake at 425 degrees for 11 to 17 minutes turning once or twice after 10 minutes if needed.
Honey Baked Chicken
On those days when you are short of time, start this chicken dish as soon as you get home. You’ll have time to shower and change clothes before whipping up a salad and side dish for a complete meal no one will suspect was so easy!
Ingredients
1 cut up fryer
6 Tablespoons of unsalted butter, melted
¾ cup of honey
2 Tablespoons of spicy brown mustard
1 teaspoon each of salt and pepper
Preparation
Wash the chicken pieces and pat dry. Arrange them in a shallow baking pan. Blend the remaining ingredients until smooth and pour over the chicken. Cover and bake for 1 hour, basting frequently. After an hour, remove the cover, baste again and continue to bake for an additional 15 minutes.
Jumbo Shrimp and Asparagus
Ingredients
2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste
Directions
In a saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, save about 2 tablespoons of liquid.
Heat oil in a skillet over medium-high heat. Cook the shrimp until the color changes, ( a nice pink hue). Add asparagus and the water you saved and season with ginger, soy sauce, sugar, sherry and salt to taste. Cook for 5 more minutes.
Lasagna Soup
Ingredients
1 pound ground beef
5 cups water
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups quartered fresh mushrooms
3/4 cup chopped green bell pepper
1/2 cup diced onion
1 clove garlic, crushed
1 teaspoon basil
salt and pepper to taste
3/4 cup crumbled mozzarella cheese
Directions
In a large pot over medium heat, cook the ground beef until browned; drain.
Add the remaining ingredients EXCEPT the cheese. Bring to a boil, reduce heat, and simmer 45 minutes.
Add the cheese and continue cooking for another 15 minutes.
Meatless Pasta Meal
Ingredients
2 cups of shell pasta, regular or whole wheat
1 jar of Alfredo sauce
½ can of artichoke hearts
3 cups of fresh spinach (or ½ of a can of spinach)
½ cup of onion, chopped
1 teaspoon of garlic salt
½ cup of pepper jack cheese, shredded
Parmesan cheese
Preparation
Preheat oven to 400 degrees.
Cook pasta as instructed on the package.
Meanwhile, chop the artichoke hearts into bite size pieces and put into a large bowl. Add the chopped onion, spinach, garlic salt, pepper jack cheese and Alfredo sauce. Mix well. Add the cooked pasta and mix again.
Pour into a medium sized casserole dish, slide into the oven and bake for 20 minutes. Remove from oven, sprinkle on Parmesan cheese and return to the oven for another 10 minutes.
Orange Blush Beverage
Ingredients
1 (6 oz.) can frozen orange juice, thawed
1 C. cranberry juice
4 T sugar
2 C. club soda
fresh mint or lemon balm (optional)
Directions
In a small pitcher, combine orange juice, cranberry juice and sugar. Mix well and chill. Just before serving, stir in club soda.
Pour over crushed ice. Add sprigs of fresh mint or lemon balm and serve.
This simple recipe is wonderful when trying to ward off winter colds by adding additional vitamin C to your diet.
Zucchini & Goat Cheese Pasta
Serves: 4 Time: 20 minutes
Ingredients:
12 ounces of linguine pasta
1 Tablespoon of olive oil
1 pound of zucchini
Kosher salt to taste
Black pepper to taste
1 clove chopped garlic
5 ounces of fresh goat cheese
2 teaspoons of lemon zest
Instructions:
Wash and slice the zucchini in half. Slice each half into small half-moon slices, fairly thin. Crumble the goat cheese into a small bowl and set aside.
Cook the pasta according to the package directions. Drain and reserve 1 cup of the water. Return the pasta to the cooking pot and set aside.
Heat the olive oil in a skillet and add the zucchini and some salt and pepper. I would add just a little for now because you’ll be adding more later. Cook the zucchini over medium heat for about 5 minutes or until any liquid evaporates. Stir in the chopped garlic and cook for another minute or so to blend the flavors.
Keeping back 2 Tablespoons, add the goat cheese to the pasta and stir in the cup of reserved water. Add a little more salt and pepper and stir until creamy. Taste to see if you would like more salt or pepper.
Serve the pasta topped with the zucchini, lemon zest and the remaining 2 Tablespoons of goat cheese along with some fresh bread and a light dessert for a healthy and filling meal!