Wednesday, March 30, 2011

Skillet Gnocchi with Chard & White Beans

My Italian taste buds are completely satisfyed with this monster of a dish! I feel like I've died and gone to the best Italian Restaurant EVER... and it only takes about 30 minutes to make in the comfort of your own home!! Love, Love, LOVE it!!
(I found this AMAZING recipe on (January/February 2009 archives! Mmmm! Enjoy!)

Skillet Gnocchi with Chard & White Beans

From EatingWell: January/February 2009

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes


  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi, (see Tip)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 6 cups chopped chard leaves, (about 1 small bunch) or spinach
  • 1 15-ounce can diced tomatoes with Italian seasonings (Del Monte Diced Tomatoes w/ Basil, Garlic and Oregano)
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. 3. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.


Per serving : 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium. 3 Carbohydrate Serving. Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets.

I found this at Wal-Mart: Whole Wheat Gnocchi w/ Sweet potato!

Saturday, March 5, 2011

Red Quinoa Tacos

Next time you make my Delicious PURE TACO HEAVEN, substitute Quinoa (KEEN-wah) instead of meat. After following package instructions for rinsing and cooking the quinoa, simply add taco seasoning like you would to any normal taco meat, chicken or fish.

My Husband said, "If i were blind, i would not notice that i was eating anything different... it's delicious!"

Love this healthier option!!

Thursday, March 3, 2011

Creamy Mushroom Pasta

Here is a delicious meatless dinner idea. A friend of mine emailed it to me over a year ago and i thought... "Hey. I need to try this" so tonight... we did!
When we make this again (and we will) I'll probably use Angel hair pasta or Linguine. These mini-mac noodles were a random choice. Makes this dish look more like a picnic pasta... and this recipe is definitely 5 star Restaurant material... so keep that in mind.

so that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini mushrooms to the skillet. prepare pot of water now.


1 Tbsp. olive oil
1 Tbsp. unsalted butter
3 shallots, minced (about 1/2 cup)
4 0z. Shiitake Mushrooms stemmed and sliced
6 oz. Cremini Mushrooms, sliced
2 garlic cloves (i add more!)
1/2 tsp. dried thyme
2/3 c. low-sodium chicken or vegetable broth
1/2 c. heavy cream
1/2 lb. pasta (about 3 cups)
1 oz. Parmesan cheese, grated
1 Tbsp. chopped fresh parsley
1 1/2 tsp. fresh lemon juice
pepper and salt to taste

1. Heat the oil and butter over medium heat in a 10 inch skillet until butter is melted. add shallots and cook until softened, 2-3 minutes. Increase heat to medium-high, stir in the Shiitake mushrooms, and cook for 1 minute. stir in the Cremini mushrooms and 1/4 tea. salt. Cook until golden brown, about 6 minutes. stir in garlic and thyme. cook until fragrant about 30 seconds. transfer mushrooms to a bowl and cover.
2. Stir broth into the same skillet and bring to a boil, scraping up any browned bits. Stir in the cream, bring to a simmer. cook until sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
3. Mean while, cook pasta al dente, according to package. Drain pasta, reserving 1/2 cup of the cooking water. Adjust the sauce consistency with the reserved cooking water as desired. (optional)
4. Mix the cooked mushrooms, sauce, Parmesan, parsley and lemon juice with the pasta and toss to combine. Season with salt and pepper to taste and serve.

Wednesday, March 2, 2011

Black Bean Chicken Enchiladas

3 cups chicken, cooked and cubed or shredded
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can diced green chiles
1 (10.75 oz) can cream chicken soup
1 cup chicken broth
1 tsp chopped garlic
1 Tbsp cumin
1 Tbsp Chili powder
3 Tbsp cilantro
1 chopped onion
1 cup Grated cheese
Tortillas (tear/cut in 4ths - white corn or flour tortillas)

Pre-heat oven to 350 degrees.

In medium bowl, combine chicken, 3/4 cup chicken broth, cream of chicken soup, cilantro, garlic, cumin, chili powder, onion, black beans and chiles; mix well.

Put 1/4 cup of chicken broth in bottom of 13x9-inch baking dish, to prevent sticking. Place tortillas in pan to cover bottom, overlapping as necessary. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Cover with foil.

Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese over casserole. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

NOTE: I like to change this up based on what I have in the pantry or fridge. I have added corn and olives before and it tastes great. You can also change it up and eliminate the cream of chicken soup & chicken broth, and ADD 1 (10-oz) can enchilada sauce in place of them.

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...