Goat Cheese with Roasted Red Pepper Tapas

Last weekend we celebrated the graduation of Colin's sister, Nora, from college. In honor of her semester in Spain, she wanted to serve tapas and sangria. That idea was my inspiration for these bold tapas.

Ingredients:
4 to 6 ounces of goat cheese
1 tablespoon of spanish paprika
1/4 cup of pickled onions
1 small jar of fire roasted red peppers
1 tablespoon of capers
1 10 oz baguette

Directions:
Let the goat cheese soften at room temperature. Add in the paprika and pickled onion, mix well. The cheese should have a uniform orange color.

Slice the baguette into 1 inch slices.

Spread the cheese mixture on the baguette. Top each slice with a small slice of roasted red pepper and a couple capers.

This is best paired with an IPA or, of course, sangria. ;)

Breaking Out the Kingsford

Now that finals are over with, I am back in business. Naughty Nutrition is having it's first event, Capital Fitness has allowed me to hold Grilling Gone Good. We're kicking off Memorial Day Weekend on May 27th from 11:30 am to 12:30 pm in the Butler Plaza Courtyard over the fumes of good ol' lighter fluid and charcoal.

What could one possibly get out of such an event? I'm giving out tips on how to make tasty, non-hockey puck like, low fat burgers, and which sausage is healthiest. We're also making better sides and giving non-meat enjoyers vegetarian options. Finally, and this may be one of the most important points, how to avoid spending the next day glued the toilet.

It's $10 a person and includes trying everything (so you get lunch), games, and recipes for everything that is made.

If you're already follower: I'm e-mailing out what we're doing so you can play the at home version.

If you're not one already: I suggest you sign up to get the insider tips.

Skinny Stroganoff

I know we are getting into the summer months and typically rich, meaty meals aren't everyone's first choice. But I went grocery shopping this weekend without doing my typical find-a-few-recipes-and-make-a-list approach. Rather, I listed what I wanted to make this week and bought what I thought would be in it. I figured Hamburger Stroganoff was easy enough and you know what? It was!

Skinny Stroganoff

Ingredients:
1 T of butter
1 small onion, diced
1 pound of 96% lean hamburger
1 T of worcestershire
1/2 tsp of salt
1/2 tsp of black pepper
1 small can of mushrooms
1 can of reduced fat cream of mushroom soup
1 cup of light sour cream
1/4 cup of chicken broth
egg noodles or rice (to serve over)

What to do:
Saute the onion in the butter in a pan over medium heat. Add the hamburger, worcestershire, salt, black pepper, and mushrooms. Let the meat brown, remember to stir every so often to keep it from burning to the pan. After the meat browns, add the soup, sour cream, and chicken broth. Reduce the heat to medium-low and let it simmer for 15- 20 minutes, stirring it occasionally. Serve over egg noodles or rice.

Makes 4 servings.

Breakdown: (minus the carbs it is served over)
Calories: 262
Fat: 12 g
Carbs: 12g
Protein: 26 g