This Week's Recipes

1. Roasting the garlic: Cut about 1/2 inch from top of garlic head to expose cloves. Drizzle exposed cloves with a tsp of oil and wrap entire head tightly in foil. Bake at 350 degrees for 40 minutes or until soft. Let cool slightly. Squeeze roasted garlic into small bowl.
2. Add goat cheese, thyme and oregano to garlic. Mix until smooth.
3. Gently lift up skin of the chicken and pat about 1 tbsp of cheese mixture under the skin of each. Pull the skin over the stuffing and secure with a toothpick if needed.
4. Place chicken breasts on a baking sheet and drizzle with remaining tbsp of olive oil (we season with s&p but it adds sodium). Cook at 375 degrees for 35 to 40 minutes or until done.

1. Heat skillet to high. Spray with cooking spray. Brown meat quickly (about 2 minutes). Remove and cover with foil.
2. Saute onion and garlic and mushrooms in same skillet in butter until golden.
3. Remove pan from heat and add flour, ketchup, salt and pepper. Stir until smooth.
4. Add the beef broth and bring to a boil. Simmer 5 minutes.
5. Lower heat and add sour cream and wine. Add beef and simmer on low until hot. Do not let mixture boil or sour cream will separate. Serve over egg noodles.

1. Toss shrimp with a little olive oil and salt (we also tossed in a little cumin and chili powder to kick it up a notch). Place on panini maker, close the lid and cook for about 3 minutes or until pink (or you can saute in a pan for a few minutes). Remove and let cool. You can cut into smaller pieces or keep whole.
2. Chop avocado and squeeze a little lime juice on top. Set aside.
3. Mix chopped mango with juice from 1/2 lime, chopped red onion, chopped cilantro and red pepper flakes.
4. Place avocado on 1/2 of a tortilla. Top with shrimp, mango salsa and monterey jack cheese (you can also use pepper jack cheese). Fold over tortilla.
5. Place on heated panini press and pull the top down (or in a skillet). Cook for 3 - 4 minutes or until crisp.

1. Preheat the oven to 425 degrees.
2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the oregano (or thyme) and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
3. Meanwhile, cook the ravioli (fresh or frozen) in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
4. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9 x 13 inch baking dish, and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

1. Season ground chicken with a little s&p and Italian seasoning. Add 2 tbsp marinara sauce and mix. Make into patties. Coat patties with breadcrumbs. Refrigerate for at least 15 minutes.
2. Heat 1 - 2 tbsp olive oil on grill pan or skillet over medium-high heat. Cook patties until crusty and brown, about 4 minutes per side. Add mozzarella, cover pan and cook for 1 more minute until cheese is melted.
3. Place roll on plate and top with lettuce, burger, 1 tbsp marinara, and basil leaf.