Thursday, February 5, 2015

Cheesy Skillet Gnocchi

I adapted this recipe slightly from a 2014 Cooking Light recipe.  I swapped crushed tomatoes for the diced tomatoes called for in the recipe.  The nutritional information included below is based on the original Cooking Light recipe, but it should be really close.  My husband REALLY liked this recipe and it came together really quickly.


Recipe Notes
I subbed a 28-oz. can of crushed tomatoes for the 1-1/2 cups chopped tomato called for in the original recipe.  The original recipe also calls for whole wheat gnocchi.  I used regular white gnocchi.

Nutritional Information (per serving - serves 4)
301 calories - 8.6 g. fat - 40 g. carbs - 14 g. protein - 8 g. fiber

  • 2 tsp. olive oil
  • 16-oz. package prepared gnocchi
  • 4 oz. (1 link) mild Italian sausage, casing removed
  • 28 oz. can crushed tomatoes
  • 2 garlic cloves, sliced
  • 1/4 c. chicken stock
  • 2 oz. part-skim mozzarella, shredded
  • 1/4 c. chopped basil
1.  Preheat broiler to high.
2.  Prepare gnocchi according to package directions.  Drain and set aside.
3.  Heat a large, ovenproof skillet over medium heat.  Add oil and swirl to coat.
4.  Add gnocchi and cook 7 minutes or until lightly browned, stirring occasionally.
5.  Remove gnocchi to a large bowl.
6.  Add sausage to pan and cook 6 minutes or until browned, stirring to crumble.
7.  Add tomato and garlic to pan.  Cook 2 minutes, stirring occasionally.
8.  Add gnocchi and stock to pan, combine with tomato and sausage mixture.
9.  Sprinkle with mozzarella cheese.
10.  Place pan in oven and broil until cheese is melted and lightly browned (2-4 minutes, depending on your oven).
11.  Sprinkle with chopped basil and serve.

Zesty Shrimp with Chimichurri Rice

This was an easy dinner to put together made with some basic groceries.  Recipe credit to Woman's Day Magazine.


Recipe Notes
If you can cook the rice beforehand (I used my rice cooker), the rest of the recipe takes a maximum of 20 minutes to put together.

Nutritional Information (per serving - serves 4)
415 calories - 13 g. fat - 53 g. carbs - 6 g. fiber

  • 1 c. long grain white rice
  • 1 medium orange
  • 1 c. fresh cilantro leaves, finely chopped
  • 4 scallions, thinly sliced (both white and green parts)
  • 2 garlic cloves, chopped
  • 2 tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • Salt & pepper to taste
  • 1 lb. shrimp, peeled and deveined
  • 1/2 tsp. ground cumin
  • 1 avocado, diced small
1.  Cook rice according to package directions and set side.
2.  Finely grate 2 tsp. orange zest and set aside.
3.  Peel the orange and section it.  Roughly chop the segments and place in a bowl.  
3.  Squeeze the juice from the membrane into the bowl and add cilantro, scallions, garlic, 1 tbsp. olive oil, red pepper flakes, and 1/4 tsp. salt.
4.  Heat the remaining 1 tbsp. olive oil in a large skillet over medium-high heat.
5.  Season shrimp with reserved zest, the cumin, and salt and pepper.  Cook, tossing occasionally, until opaque throughout.
6.  Fold the rice and diced avocado into the cilantro/orange mixture and top with shrimp for serving.