Fit Fare Friday a la Goat Cheese

I love me some goat cheese. I will frequently try new things or new combination of things. I have tried and loved pineapple and cottage cheese, fake eggs, Kashi Go-Lean cereal, peanut butter and pear sandwiches...and the like. Usually when I find something new that I like I eat it ALL the time and then get sick of it and never really eat it again.

But goat cheese...it has stuck.

I love it. I put it in my salads, my eggs, my sandwiches, just everything. In fact I think that one of my Fit Fare Fridays was a goat cheese omelet.

If I were in 3rd grade and one of my friends would say to me "why don't you marry it" I might have to say OK...

Anyhoo...these two (yes I said TWO...bonus!!) recipes are two of my goat cheese favorites.

Warm Potato and Goat Cheese Salad AND Grilled Turkey Burgers with Goat Cheese Spread

Here are the cast of characters...and no I don't have a cast of characters picture...sorry geez...

For the Potato Salad:

2.5 lbs cubed red potatoes
1/4 c. white wine (I left this out)
1/2 t. salt
1/2 t. pepper
1/3 c. chopped onion
1/2 c. parsley (I left this out too)
3 oz. goat cheese
1/2 c. goats milk
(I wouldn't pay $3.00 for goats milk when I would only use 1/2 c. and throw the rest away...I like to think that I am a good citizen not to waste, however it is just me being cheap. So I used 1/4 c. Greek style yogurt and 1/4 c. regular milk)
1/4 c. lite sour cream
1/4 c. red wine vinegar
2 T. tarragon (didn't have any of this either)
2 T. olive oil
1 t. Dijon mustard
1 garlic clove

For the Turkey Burgers:

2 t. lemon rind (didn't use)

1/2 t. salt

2 garlic cloves

1 lb ground turkey

1 (10 oz.) package frozen spinach

1 lg. egg white

1/4 t. pepper

cooking spray

1/2 c. 2% Greek style yogurt

1/4 c. goat cheese

2 T. parsley

1 t. oregano

1 t. mint

whole wheat hamburger buns

lettuce leaves

red onion

Warm Goat Cheese Potato Salad:

1. Place potatoes in large sauce pan cover with water. Bring to a boil. Reduce heat simmer 15 minutes or until potatoes are tender; drain.


2. Combine warm potatoes wine, salt, pepper in large bowl and toss gently. Add onion parsley and goat cheese.
3. Combine remaining ingredients and whisk until smooth and add to potato mixture.

serving size 2/3 c.

calories 159; fat 6.9; protein 5.5; carb 18g; fiber 1.3 g.;cholesterol 7; sodium 180

Turkey Burgers:

1. Combine first six ingredients and 1/8 t. pepper in large bowl and mix gently.


2. Divide turkey mix into 6 equal portions shaping into 1/4 in. thick patties. Heat grill pan over med high heat. Coat pan with cooking spray, and add patties to pan, cook 8 minutes on each side.
3. Combine remaining ingredients in a bowl and stir well.

4. Spread 1 1/2 t. yogurt mixture on bun top with lettuce, onion and patty. (and if you aren't a burger snob a few pickles...or a lot of pickles)

1 turkey burger

calories 269; fat 5.7; protein 239; carbs 33; fiber 6.2; cholesterol 28; sodium 588

I served mine with haricot verts. I just love sauteed green beans.

GS loved the meal and so did I...

...I think that I have some goat cheese tomorrow too!!!

Fit Fare Friday - Herb and Goat Cheese Omelets

I am as stunned and surprised as you are...yes I actually followed through with my Fit Fare Friday segment. I know I know...


The first Fit Fare Friday recipe is Herb and Goat Cheese Omelet. Here is the cast of characters.

4 large eggs
1 T. water
1/4 t. freshly ground pepper, divided
1/8 t. salt
1 t. chopped fresh tarragon
1/4 cup (1 ounce) crumbled goat cheese
2 t. olive oil, divided
1/2 cup thinly sliced zucchini
1/2 julienne-cut red bell pepper
dash of salt
1 t. chopped fresh chives (I forgot these....)
(This is what the cut veggies look like...realizing now that this is not a very important picture.)

1. Combine eggs and 1 T. water in a bowl, stirring with a whisk. Stir in 1/8 t. pepper, and 1/8 t. salt. Combine parsley (I forgot), tarragon, and goat cheese in a small bowl.
2. Heat 1 t. olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 t. pepper, zucchini, bell pepper, and a dash of salt to pan; cook for 4 minutes or until tender. Remove zucchini mixture from pan; cover and keep warm.
3. Place 1/2 t. oil in skillet. Pour half of the egg mixture into pan, and let egg mixture set slightly (do not stir) Carefully loosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of cheese mixture evenly over omelet; cook omelet 1 minute or until set. Slide omelet onto plate, folding into thirds. Repeat prcedure with remaining 1/2 t. oil, egg mixture, and goat cheese mixture. Sprinkle chives (I forgot) over omelets. serve with zucchini mixture. Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables).

CALORIES 233; FAT 17.6 G (sat 5.8g, mono 7.8 g, poly 2g.); PROTEIN 16g; CARB 3.6g; FIBER 1g; CHOL 430 mg; IRON 2.5 mg; SODIUM 416 mg; CALC 84 mg.

OK here is what I changed. I, as you already know, left out the chives. I also folded the veggies into the omelet, and topped it with 2 T of Trader Joes' Hollendaise sauce which added 35 calories. I also toasted two pieces of whole wheat french bread. GS and I loved this "breakie for dinner" meal. My kids ate Eggs Benedict. I would have put up that recipe but it was a simple as 1. poach an egg 2. toast english muffin 3. open package of already cooked canadian bacon 3. and heat up jar of Hollendaise sauce 4. assemble. Is it crazy that BOTH of my kids eat eggs benedict??? Not like anything crazy ever happens around here.

I hope you like and try this dish. If you do let me know how you like it!!!

And I apologize for the odd pictures. Either I forgot to take the picture I wanted, or took a picture that really didn't mean anything.

More Later

- A Ro