Wednesday, April 20, 2011

Artichoke and Goat Cheese Strata

I should have made this for my sister's fiance, as he is a geologist. I thought it was quite lovely...a little vegetarian for Ryan, but we pulled some London broil strips from the freezer (thanks to my mom and our spring break efforts, remember?) and rounded out the meal nicely.

I found the recipe on Gastronomy Blog and they had modified it from Cooking Light. For some reason that blog isn't working right now, so I will just link to Cooking Light. Basically all I did differently was omit the oil and shallots, use marinated artichoke hearts instead of frozen, use skim milk instead of 1%, increase the goat cheese by 2 oz (never too much!), and use Mountain Crunch Bread (one of my favorite breads!) from Great Harvest.

Approximate Nutritional Info (6 servings):
Calories: 300
Fat: 14.5 g (5.9 saturated)
Carbohydrates: 27.1 g (2.7 g Fiber)
Protein: 16.5 g
*Good source of calcium

I've been able to spend some time at my parent's farm recently. Ryan took this beautimous picture of their tulips.

My insane.

I've been uber busy lately due to homework and such...but I will officially be done with the semester in less than 2 weeks!! Look out, summer!

1 comment:

  1. I'm definitely ready for this semester to be over with too!

    This strata sounds fabulous - I'm loving all the goat cheese recipes!