Ingredients:

4 ounces soft goat cheese
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar Italian pasta sauce
3 whole garlic cloves
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Procedure:

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

Ingredients:

4 large eggs
6 egg whites
3 cups milk
1/4 cup Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 16 ounce day old wheat French bread, cut into 16 slices
1/2 pound mushrooms, sliced
1 teaspoon minced garlic
1 medium onion, diced
2 - 10 ounce boxes frozen chopped spinach, thawed and squeezed dry
1 tablespoon flour
salt and pepper to taste
1 1/2 cups shredded swiss cheese

Procedure:

In a large mixing bowl whisk the eggs, egg whites, milk, mustard, salt and pepper; set aside. Lightly spray a 9 X 13 baking dish with cooking spray. Place half of the bread slices into the bottom of the dish. In a nonstick pan coating with cooking spray, saute the mushrooms, garlic, and onion until tender. Add the spinach and flour, stirring to mix well. Sprinkle with salt and pepper to taste. Remove from heat. Spread the spinach mixture over the bread evenly. Scatter 1 cup cheese and then top with remaining bread. Gently pour the egg mixture over the top of the casserole and then sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours or overnight. Preheat the oven to 350. When the oven is ready - bake for 40-50 minutes uncovered until puffed and golden.

Ingredients:

12 cups cauliflower florets
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Procedure:

Preheat oven to 450° F. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Toss cauliflower mixture, cheese, and remaining ingredients in a large bowl.