I think I've found a new favorite cookbook! The American Heart Association's Low-Calorie cookbook is wonderful. It has so many recipes that are really simple, really healthy and fresh, and they even have calorie counts!
For tonight's dinner, I found a goat cheese and tomato bread pudding recipe. I don't make bread pudding often because I don't eat anything besides oatmeal for breakfast, and I don't ever think to make it for dessert. However, I decided this would be a great side dish, a new way to incorporate bread into dinner besides a sandwich or for dipping into soup.
The original recipe had you making your goat cheese from scratch, as well as using a few different ingredients, so I used their idea, but changed it quite a bit. I rarely follow recipes, I usually see a recipe's name, then just steal that and make my own dish to fit in the name's parameters!
I served this with some balsamic onion green beens and TJ's pesto chicken sausage. The sausage was ok, just really salty in my opinion. It's definitely my least favorite TJ's sausage.
Goat Cheese and Tomato Bread Pudding
6 slices whole grain bread, cubed (about 2 c.)
1 /2 pint cherry tomatoes
1/4 red onion, sliced thin
10 basil leaves, minced
2 oz. crumbled organic goat cheese
1/2 c. skim milk
2 egg whites
1/2 tsp. dried oregano
1/2 tsp. salt
Cracked black pepper
Toss bread cubes, tomatoes, onion, basil and goat cheese in a greased casserole dish.
In a small bowl, whisk milk, eggs and whites, oregano, salt and pepper.
Pour over the bread mixture.
Place saran wrap over the top, and place something on top to weight it down and make sure all bread is saturated.
Place in the fridge for 30 minutes or more.
Preheat oven to 425, uncover, bake for 40 minutes, or until golden brown and set.
A Year Ago: Samoa in the Country Challenge! I absolutely loved Samoa.
Mango Spiced Chicken (AMAZING!!!)
Mary Jane's Killer Pineapple Pie (also amazing!!!)