If you are a pizza lover, pizza with goat cheese
If you are a pizza lover, you should add a creative spin to your pizza-gorging days try arugula and goat cheese pizza.
What you need: one fourth cup walnuts, two teaspoons olive oil (divided into two), one cup red onion, one pizza crust that is of the whole wheat variety, one cup of grape tomatoes, one fourth teaspoon of salt, one fourth teaspoon of pepper (freshly ground, of course), one and a half ounces of goat cheese and three fourths cup of baby arugula.
First, chop the walnuts until they are in coarse bits. Slice the grape tomatoes into half and wash and tear the baby arugula leaves into small pieces. The goat cheese should be sliced into small squares. Next, preheat your oven to 450°. On a baking sheet, toast the walnuts for three to four minutes.
Next, heat a teaspoon of the olive oil into your nonstick skillet. Add your onions and sauté it until the onion is golden in color. After this, prepare the crust by putting it onto a baking sheet that has been coated with olive-based cooking spray. Sprinkle the walnuts, sliced grape tomatoes and onions. Season it with a bit of salt and pepper and top with goat cheese before baking it for seven minutes. Scatter a bit of arugula on top and some splashes of olive oil before serving.
Another good one is lemon and arugula pasta. For this heart healthy dish, you need the following: eight ounces of uncooked pasta, preferably the angel hair kind, two cups (roughly one inch slices) of fresh asparagus, three tablespoons of olive oil, two tablespoons of freshly squeezed lemon juice, two teaspoons-full of lemon rind, two whole garlic cloves (minced), a teaspoon of salt and half a teaspoon of freshly ground black pepper.
Boil the pasta in a pot. While it is still hot, you can then add on the chopped asparagus. Mix it slowly but thoroughly, ensuring that the asparagus is cooked and softened by the heat. Next, get your remaining ingredients and add it to the pasta.
And finally, you can never go wrong with Mediterranean stuffed tomatoes. You will need the following: two large, ripe tomatoes, one half cup of packaged garlic croutons, one fourth cup goat cheese, one fourth cup of pitted kalamata olives (thinly sliced), two tablespoons of Italian salad dressing or reduced-fat vinaigrette, and two tablespoons of chopped fresh basil or thyme.
While your broiler is heating up, cut the tomatoes in half crosswise. Grab a paring knife and cut out the remaining pulp so you are left with two tomato shells. Put the pulp in a medium bowl and set it aside. Next, get your tomatoes and cut the sides down. Place it on a paper towel so the juices will drain out. After five minutes, stuff it up! Add the goat cheese, croutons, sliced olives, thyme and basil, and dressing. Scoop out the mixture onto your hollowed-out tomatoes then broil it in your oven for five minutes until the cheese melts.