Skillet Gnocchi with Chard or Spinach and White Beans

Recently I found out I have a gallstone and while awaiting surgery several months away, I am trying hard not to miss anymore work and to remain healthy and not aggravate it anymore than needed, so I'm avoiding fats, trying to eat more vegetarian meals and increasing my fiber to boot.  This was delicious.  It was published by Stacy Fraser on Eating Well.

Cook Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 cups Nutrition Prole: Healthy Pregnancy Healthy Aging Healthy Immunity High-Fiber Vegetarian Low-Calorie 

Ingredients 

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 

½ cup water 

6 cups chopped chard leaves, (about 1 small bunch) or spinach 

1 15-ounce can diced tomatoes with Italian seasonings 

1 15-ounce can white beans, rinsed

 ¼ teaspoon freshly ground pepper

 ½ cup shredded part-skim mozzarella cheese

 ¼ cup nely shredded Parmesan cheese 

Directions 

Step 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

Step 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. 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. 

Tips 

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

Originally appeared: EatingWell Magazine, January/February 2009 Nutrition Facts Per serving: Serving Size 1 cup 326 calories; total fat 7g; saturated fat 2g; cholesterol 9mg; sodium 610mg ; total carbohydrate 56g; dietary ber 6g; total sugars 5g; protein 14g; vitamin c 28mg; calcium 191mg; iron 4mg; potassium 366mg

Bake Meatballs

 I searched for my Meatballs recipe here and realized I have it embedded into several of my recipes, but not stand alone.  So, here it is

2-3  pounds of ground beef or turkey

1 egg

2 cups of cooked rice or 1 shredded zucchini, 1 shredded bell pepper and 2 medium shredded carrots

a generous amount of garlic pepper and herb seasoning (or Italian seasoning or other seasoning of choice)

Mix together and form into meatballs

Place on a greased baking sheet (I actually just put my silicon baking sheet liners down and put the meatballs right onto those)

Bake at 350 degrees for 35 minutes

Kitchen Aide Revelations

 I am utilizing my Kitchen Aide Mixmaster so much more lately.  My daughter, Natasha gave me some slice and shredder attachments for my birthday and those have been game changers as well as reading online about using the paddle to shred chicken.  That was so very easy.  I will be doing more of that.  Today I am adding a note to my meatballs to get more veggies into my spaghetti and meatball dish and while making them, I thought about those of you who might need a gluten-free meatball option.  I'm pleased with the outcome.  Instead of using rice in my meatballs, I shredded some zucchini, bell pepper and carrots and mixed that in.  Yum!

Easy Ground Turkey Broccoli Pasta Dinner

 

Easy Ground Turkey Broccoli Pasta Dinner

By Dizzy Busy and Hungry

Ingredients

 

• ▢1 box spiral pasta (12-16 oz box)
• ▢8 ounces broccoli florets (cut to be bite-sized)
• ▢2 tablespoons olive oil (divided)
• ▢16-20 ounces ground turkey (to substitute leftover cooked turkey, see notes)
• ▢1 teaspoon paprika
• ▢2 teaspoons minced garlic
• ▢½ teaspoon crushed red pepper flakes
• ▢½ teaspoon salt
• ▢⅓ cup chopped fresh basil
• ▢¼ cup Parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

 

• Cook the pasta according to the instructions on the package. During the last 2 minutes of cooking, add the broccoli.
  1 box spiral pasta,8 ounces broccoli florets
• Drain the broccoli and pasta and return to the pot. Cover and set aside.
• Heat 1 tablespoon of olive oil over medium high heat.
  2 tablespoons olive oil
• Add the turkey, paprika, garlic, red pepper flakes and salt.
  16-20 ounces ground turkey,1 teaspoon paprika,2 teaspoons minced garlic,½ teaspoon crushed red pepper flakes,½ teaspoon salt
• Break the turkey into pieces, while cooking until browned. (see notes)
  16-20 ounces ground turkey
• Add the turkey mixture, the remaining olive oil, and the fresh basil to the pasta pot
  ⅓ cup chopped fresh basil
• Mix until combined.
• Sprinkle with Parmesan cheese when serving (or mix in just prior to serving).
  ¼ cup Parmesan cheese

Black Eyed Peas from Tatyana

 

Instant Pot Black-Eyed Peas (Southern Style)

With the added flavours from bacon and pork sausages and plenty of veggies, these Instant Pot black-eyed peas are cooked to perfection for a comforting and savory meal.

Prep Time15minutes mins

Cook Time20minutes mins

Total Time35minutes mins

Servings: 5 servings

 

Calories: 278kcal

Ingredients

• 1 tablespoon butter or olive oil
• 1 medium onion diced
• 3 rashers bacon thick cut, chopped
• 5-6 oz. pork sausage good-quality, chicken or turkey sausage can also be used
• 1 stalk celery diced
• ½ large bell pepper diced (any colour, or one carrot)
• 3 cloves garlic minced or finely diced
• 2 cups black-eyed peas dry
• 2 teaspoon dried thyme or fresh
• 1 bay leaf
• 2 teaspoon Cajun/Creole seasoning like this
• 2 cups or more collard greens or kale roughly diced
• 5 cups chicken broth you can do chicken stock cube and water

To finish:

• 2 tablespoons lemon juice lifts up the dish
• Salt and pepper to taste depends on how salty the bacon and the chicken broth

Instructions

• Turn the Instant Pot on and press the Sauté function key. Add the butter, onions and bacon and sauté for 4-5 minutes. In the meantime, cut away some of the skin from the sausage and squeeze out the ground meat mixture in small chunks.
• Add the pork sausage, celery and bell pepper and stir through. Add the rest of the ingredients, stir through, and press Cancel to stop the Sautéing.
• Pop and lock the lid and set the Instant Pot to Manual, HIGH pressure, for 10 minutes. After 3 beeps, the Instant Pot will start to build up the pressure and cooking will begin. Once the cooking stops, allow 10 minutes for natural pressure release, then follow with quick release and open the lid.
• Stir in the lemon juice and taste for salt and pepper. You can also add a little cayenne pepper if you like more heat.

Notes

Kale can be used instead of collard greens. Diced ham or ham hock meat can be used instead of bacon.

Nutrition

Calories: 278kcal | Carbohydrates: 21g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1171mg | Potassium: 462mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1385IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 3mg