Blue Cheese-Stuffed Endive

Total Time: 40 mins

Ingredients

• 8 ounce(s) cream cheese, fat-free
• 1/2 cup(s) cheese, crumbled Roquefort
• 1/4 cup(s) scallion(s) (green onions), chopped
• 2 slice(s) bacon, crisp-cooked, drained and crumbled
• 2 tablespoon nuts, hazelnuts, toasted and finely chopped
• 36 lettuce, Belgian endive, about 3 heads

Preparation

1. In a medium bowl, combine cream cheese, Roquefort cheese, green onions, bacon, and nuts.

2. Spoon 2 teaspoons of the cheese mixture into the cup of each Belgian endive leaf.

Nutritional Info (Per serving): 

Calories: 35, 

Saturated Fat: 1g, 

Sodium: 71mg, 

Dietary Fiber: 0g, 

Total Fat: 2g, 

Carbs: 1g, 

Cholesterol: 6mg, 

Protein: 3g

Exchanges: 

Medium Fat Meat: 0.5

CHICKEN W MUSHROOM & GORGONZOLA

Chicken with Mushrooms & Gorgonzola

Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do. 

Serves 2-3

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley

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Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

n a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

Serving Suggestions

Start this meal with a crisp and creamy Celery, Fennel, and Black Olive Salad with Parmigiano Dressing.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 510; Fat (g): 31; Fat Calories (kcal): 280; Saturated Fat (g): 12; Protein (g): 36; Monounsaturated Fat (g): 15; Carbohydrates (g): 9; Polyunsaturated Fat (g): 3; Sodium (mg): 760; Cholesterol (mg): 130; Fiber (g): 1;

CRUSTLESS CHEESE QUICHE

Ingredients

10 oz Broccoli, chopped, plain, frozen
1 cooking spray
1 cup liquid egg substitute
1/3 cup white all purpose flour
1/4 tsp black pepper
1 1/2 cup low fat cottage cheese , drained
1 cup low fat cheddar cheese, shredded
2 oz Cheese, feta, crumbled , crumbled

Cooking Instructions

1 Preheat the oven to 350 degrees F. Cook broccoli in boiling water for 3 minutes in a large saucepan. Drain well and set aside.
2 Lightly coat a 9-inch pie plate with cooking spray and set aside.
3 Combine the egg product, flour, and pepper in a large bowl, then stir in the cottage cheese, broccoli, 3/4 cup of the cheddar cheese, and the feta cheese. Spoon the mixture into the prepared pie plate.
4 Bake, uncovered, for 40 to 50 minutes or until a knife inserted near the center comes out clean.
5 Remove to a wire rack, and sprinkle with the remaining cheddar cheese. Cool 5 to 10 minutes before serving.

Servings Per Recipe: 1

• Calories 118.2
• Total Carbs 8.6g
• Dietary Fiber 1.1g
• Sugars 2.7g
• Total Fat 3.2g
• Saturated Fat 1.6g
• Unsaturated Fat 1.6g
• Potassium 69.3mg
• Protein 13.5g
• Sodium 340.5mg
• Dietary Exchanges
• 1/2 Fat
• 1/2 Meat
• 1/2 Vegetable
• 1 1/4 Very Lean Meat

Steak, Egg & Blue Cheese Salad

A surefire way to make a salad a meal: add steak. This one is simple yet elegant and plays with the classic pairing of steak and eggs. The garlicky vinaigrette adds a flavor boost that's just right. 

Serves 4

1 small clove garlic
Kosher salt
3 Tbs. red-wine vinegar
1-1/2 tsp. Dijon mustard
1/2 cup plus 1 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 lb. beef sirloin steak tips
2 heads Boston lettuce, washed, spun dry, and torn into bite-size pieces (about 6 cups loosely packed)
4 medium- or hard-cooked eggs, peeled and quartered lengthwise
3/4 cup crumbled blue cheese (about 4 oz.)
1 medium carrot, peeled and very thinly sliced crosswise
6 medium red radishes, thinly sliced
1/4 cup 1-inch-long sliced fresh chives

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Tip: If you have a mandoline, use it to cut the carrots and radishes into very thin slices.

Roughly chop the garlic, sprinkle it with the generous pinch of salt, and mash it into a paste with the side of a chef’s knife. Transfer the garlic to a small bowl and whisk in the vinegar and mustard. Whisk in the 1/2 cup oil in a thin, steady stream. Season the vinaigrette to taste with salt and pepper. Drizzle the sirloin tips with 2 Tbs. of the vinaigrette and let sit while preparing the other salad ingredients. Reserve the remaining vinaigrette for dressing the salad.
Season the meat all over with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 1 Tbs. oil in a 10-inch skillet (preferably cast iron), over high heat. When the oil is shimmering hot, add the meat and sear on both sides until cooked to your liking, about 3 minutes per side for medium rare. Let the meat rest briefly on a cutting board while assembling the salad.
Put the lettuce in a large serving bowl. Whisk the vinaigrette and toss the lettuce with just enough of the vinaigrette to coat. Slice the sirloin tips on the diagonal into 1/2-inch-thick medallions. Scatter the meat (and any accumulated juices), eggs, cheese, carrot, radishes, and chives on top of the lettuce. Drizzle the toppings with some of the remaining vinaigrette to taste (you may not need it all) and toss gently at the table. Serve any remaining vinaigrette on the side.

Serving Suggestions

To finish off the meal, try another simple yet elegant dish: Figs with Ricotta, Pistachios & Honey.

nutrition information (per serving):
Size: based on four servings; Calories (kcal): 600; Fat (g): 48; Fat Calories (kcal): 420; Saturated Fat (g): 12; Protein (g): 37; Monounsaturated Fat (g): 28; Carbohydrates (g): 7; Polyunsaturated Fat (g): 4.5; Sodium (mg): 1130; Cholesterol (mg): 285; Fiber (g): 2;

BEEF FILET W/ BACON & GORGONZOLA BUTTER

Beef Filet with Bacon and Gorgonzola Butter


Ingredients:

• 1 small scallion
• 2 tablespoons butter, softened
• 2 tablespoons crumbled Gorgonzola cheese (or any blue cheese)
• 2 (6-ounce) filet mignons
• ¼ teaspoon salt, divided
• ¼ teaspoon freshly ground pepper, divided
• 2 slices bacon
• 2 teaspoons virgin olive oil
• ½ pound mixed mushrooms (such as oyster, cremini, shiitakes or portobello), sliced

Directions:
1. Arrange rack in center of oven. Heat oven to 425°F.  
2. Thinly slice white portion of scallion; set aside.  
3. To make the Gorgonzola butter, finely chop green portion of scallion, and place in a small bowl. Add butter and cheese; stir to combine.  
4. Sprinkle each beef fillet with 1/8 teaspoon salt and pepper. Wrap a slice of bacon around side of each filet, and secure with toothpicks.  
5. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add filets, and cook on all sides, turning frequently with tongs, until browned, about 5 minutes. Transfer to a rimmed baking sheet. Roast 7 to 10 minutes for rare.  Or roast until an instant-read meat thermometer inserted in center of each filet registers 135°F for medium-rare, 145°F for medium, 160°F for medium-well or 180°F for well done.  
6. While filets roast, heat same skillet over medium-high heat, add mushrooms, reserved white portion of scallion and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and cook, stirring frequently, until mushrooms are tender, about 4 minutes.  
7. Spoon mushrooms onto 2 serving plates, and top each with a filet. Serve with Gorgonzola butter.  

Nutritional Information
Per Serving:

Net Carbs: 2.0 grams

Fiber: 2.0 grams

Protein: 41.0 grams

Fat: 35.0 grams

Calories: 480

Recipe Information:

Makes: 2 servings

Prep Time: 0:15:00

Marinate Time: 0:00:00

Cook Time: 0:20:00

GNOCCHI W/ BLUE CHEESE

Gnocchi with Blue Cheese 

Gnocchi (English pronunciation: /ˈnɒki/, /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
Gnocchi are eaten as entrées (primi piatti), alternatives to soups (minestre), or pasta. They are widely available dried, frozen, or fresh in vacuum sealed packages in supermarkets and specialty stores. Classic accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.
While they are often available frozen in specialty grocers, they are typically homemade in Italian and Italian-American households.

Preparation time: 5 min	Servings: 4
Cooking time: 10 min

Ingredients:

1-3/4 oz Parmesan cheese, or Romano cheese, grated

2 oz cheddar cheese, grated

1 lb fresh gnocchi

1/4 lb blue cheese

1-1/4 cups cream

Cooking Directions:

Bring 4 liter of water to a boil in a large pot; add gnocchi, and cook for 4-6 minutes. Drain well, set aside. Place cream, blue cheese, and cheddar cheese in a saucepan; cook over a low heat until cheese has melted. Add gnocchi and stir. Top with Parmesan or Romano cheese. 

 Nutrition Facts

Calories 370

% Calories From Fat 77.8%

Total Fat 32g

Saturated Fats 20g

Mono-unsaturated Fats 9.1g

Poly-unsaturated Fats 1.1g

Cholesterol 100mg

Sodium 750mg

Total Carbohydrates 4.2g

Dietary Fiber 0g

Sugar 0.4g

Protein 17g