Thursday, October 2, 2014

Goat Cheese? Yes, Please

Hi there!  It's been a hectic day around here.  Work started off as usual, minus that drill.. that turned out to be real.  The day resumed itself a few hours later and all I can say is that it's amazing to see how people and organizations come together to help each other in an unfortunate situation. Take those drills seriously friends.

So, with that all behind me, I came home determined to make it to my favorite workout class.  I knew I would be starving when I got home, especially since I skipped breakfast today. I left my yogurt open on my desk when the alarm went off and I knew that skipping breakfast is always my fast track to over eating throughout the day.

Anyway, I'm all about simple dinners around here on crazy days.  Who isn't?  This has been my go-to for years, it's quick and easy but it sure tastes fancy.  My hubby despises mushrooms, so that being said, it's not in the rotation at our house unless we're having a party.  I knew I would be dining solo tonight, so when I made my weekly grocery list, I made sure to have the ingredients on hand to throw this in my rotation.  I make my own gluten free bread crumbs using Kinnikinnick bread; it has 5g of fiber, pretty high for gluten free bread, and I love the taste.  I dare you to add this quick and easy meal in your rotation too!



Goat Cheese Stuffed Mushrooms

Ingredients

2 slices of bread of choice
1/4 tsp garlic powder
1/2 tbsp parsley
1/2 tbsp red pepper flakes
2.5 oz goat cheese
8 oz mushrooms, washed & stems removed

1. Pre-heat oven to 400 degrees fahrenheit.  Pulse bread in a food processor to make bread crumbs. Add next three ingredients, pulse to combine.
2. Remove about half of the breadcrumbs from the food processor.  Add in goat cheese, pulse until fully combined.
3. Fill mushrooms with goat cheese stuffing until all is used, roll goat cheese tops in remaining breadcrumbs until fully covered.
4. Bake 25-30 minutes until tops are golden brown.


What's your go-to meal? 



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