Skillet Gnocchi

Wowza.  This recipe is amazing.  Some of you may already know this, but I am a huge gnocchi fan.  Maggiano's, a chain Italian restaurant here in town, makes some pretty tasty gnocchi.  However, I think this skillet gnocchi is my all-time favorite.

Not only is this dish bursting with flavor, but it's really easy to make and doesn't take more than 30 minutes!  What more could you want?  Makes four servings, but I'd be surprised if you managed to save any leftovers.

Ingredients:

• 1 Tbsp. and 1 Tsp. Olive Oil
• (1) 16 oz. Package Dry Gnocchi (Found in Pasta Aisle)
• 1 Medium Yellow Onion, Thinly Sliced
• 4 Cloves Garlic, Minced
• 1/2 Cup Water
• 6 oz. Spinach or Chard
• (1) 15 oz. Can Fire Roasted Tomatoes
• (1) 15 oz. Can White Beans
• Italian Seasoning and Black Pepper to Taste
• 1/4 Cup Crumbled Goat Cheese
• 1/4 Cup Shredded Parmesan Cheese

Directions:

• Heat 1 tbsp. oil in large skillet over medium heat.
• Add gnocchi and cook for 5 - 7 minutes or until gnocchi is puffed up and slightly brown.
• Put gnocchi into bowl and set aside.
• Add remaining 1 tsp. oil to pan along with onion.
• Cook for two minutes or until onion starts to brown.
• Add water and garlic, cover skillet, and cook for 4 - 6 minutes or until onion is soft.
• Add spinach or chard to skillet and cook, stirring, for 1 - 2 minutes or until spinach has wilted.
• Stir in tomatoes, beans, pepper, and Italian seasoning and stir to combine.
• Allow mixture to heat, stirring occasionally, until it starts simmering.
• Fold in gnocchi and level mixture in skillet.
• Sprinkle cheeses over the top of the mixture and cover.
• Cook for 3 - 5 minutes or until sauce is bubbling and cheese has melted.

Mock Tuna Salad

This delicious, vegetarian version of the classic sandwich spread is easy to make, low in fat, and high in fiber.  It's a win-win.  Have it alone, on crackers, or use it like I did to make a "tuna" melt.  This was fantastic and I will definitely be making it in bulk in the very near future.

Ingredients:

• (1) 19 Oz. Can Chickpeas
• 2 Tbsp. Fat-Free Mayo
• 2 Tbsp. Stone Ground Mustard
• 1 Tbsp. Sweet Pickle Relish
• 2 Green Onions, Diced
• Salt, Pepper, and Garlic Salt to Taste

Directions:

• Drain chickpeas and empty into large bowl.
• Using a potato masher, squash chickpeas down until they start turning into a paste, but maintain some texture (see photo above for reference).
• Mix in remaining ingredients.
• Keeps in fridge up to one week.

Skinny Vanilla & Cinnamon Pancakes

I'm pretty sure EVERYONE loves pancakes, but not everyone loves all the fat, cholesterol, and sugar that usually comes with them.  Well, friends, I have come up with a delightful alternative with 75 calories per two pancakes and virtually zero fat and cholesterol.  You're welcome.

Unfortunately I don't have a picture handy.  You'll just have to make these and share your own pictures.  Makes eight pancakes (four servings).  Enjoy!

Ingredients:

• 1/4 Cup Whole Wheat Flour
• 1/4 Cup Unbleached White Flour
• 1 Tsp. Baking Powder
• Pinch of Salt
• 2 Large Egg Whites, Whisked Well
• 1/3 Cup Nonfat Milk
• 1 Tsp. Vanilla
• 1 Tsp. Cinnamon

Directions:

• Add dry ingredients to large bowl and whisk together until well combined.
• Whisk in milk, vanilla, and cinnamon (add more or less cinnamon and vanilla to taste).
• Fold in egg whites.
• Spoon batter, 1/3 cup at a time, onto hot griddle.
• Cook until top side starts to bubble.
• Flip and cook for an additional minute.
• Serve with sugar free syrup (no butter necessary).

Lemon & Rosemary Baked Chicken

 

This week marks a new chapter in my cooking adventure - I've begun to cook my lunches a week in advance!  I used to be a big fan of Lean Cuisine, but their food is over processed, high in sodium, and I knew I could prepare healthier, diet-friendly food on my own.  This week I went with a WeightWatchers baked chicken recipe and paired the chicken with some steamed vegetables - enough to last all week.  The chicken tastes so good I think I'll prepare it again next week, but maybe slice it thin for sandwiches or salads.  Recipe is for four chicken breasts.

Ingredients:

• Four Boneless, Skinless, Chicken Breasts
• 1 Tsp. Olive Oil
• 2 Tbsp. Fresh, Chopped Rosemary
• 2 Tbsp. Fresh, Chopped Parsley
• 2 Tbsp. Lemon Juice
• 1/4 Cup Low-Sodium Chicken Broth

Directions:

• Preheat oven to 400°. 
• Coat medium-sized baking dish with cooking spray.
• Season both sides of chicken breasts with salt and pepper to taste.
• Place chicken in baking dish.
• Drizzle olive oil over chicken.
• Sprinkle rosemary and parsley over chicken.
• Drizzle lemon juice over chicken to taste.
• Pour chicken broth around chicken to fill bottom of baking dish.
• Bake for 30 minutes or until chicken is thoroughly cooked.

Baked Sweet Potatoes with Warm Black Bean Salad

My first reader-submitted recipe!  Thanks, Tamara, for the link to this wonderful dish.  I had another extremely long day at work, but thankfully this recipe is super quick and easy...and Mr. Kitchin made it!  To vegan-ize, sub soy sour cream and soy cheese.  These potatoes would probably be good with some grilled chicken on top for you meat eaters.  Enjoy!

Ingredients:

• 4 Medium Sweet Potatoes
• 1 15 Oz. Can Black Beans, Rinsed and Drained
• 2 Medium Tomatoes, Diced
• 1 Tbsp. Light Olive Oil
• 1 Tsp. Cumin
• 1 Tsp. Coriander
• 3/4 Tsp. Salt
• 8 Tbsp. Fat-Free Sour Cream (Two Per Potato)
• Pinch of Low-Fat Shredded Cheese

Directions:

• Prick holes in potatoes and microwave on high for 15 minutes or until tender.
• Meanwhile, heat oil, beans, tomatoes, cumin, coriander, and salt in medium pan over medium heat.
• Cook black bean salad until thoroughly heated.
• When potatoes are done, allow to cool and then cut a slit down the middle.
• Squish ends in to create opening in middle of potato.
• Fill opening with 1/2 cup of black bean salad.
• Sprinkle cheese over top and a dollop (2 Tbsp.) of sour cream.

Southwestern Vegetable Bake

Today was a long day.  I was gone from 7AM to 5PM and drove over 400 miles.  I came home and did an hour long boot camp DVD.  I was TIRED by the time I needed to make dinner, so I went with something easy.  This recipe is almost TOO easy.  I felt like I was cheating and not really cooking.  However, the results were AMAZING and I will definitely be making this again.  Along with being delicious, this dish is low-calorie, low-fat, low in cholesterol, and high in protein and fiber.  Makes six servings as a main dish and 12 as a side.  Can be vegan-ized by using soy cheese and soy sour cream.

Ingredients:

• 1 Can White Hominy, Drained
• 1 Can Black Beans, Rinsed and Drained
• 1 Can Chili Tomatoes, Undrained
• 2 Cans Sweet Corn with Peppers (Smaller Cans)
• 1 Tsp. Cajun Seasoning
• 1/2 Tsp. Black Pepper
• 1/2 Cup Low-Fat Mexican Cheese
• 6 Tbsp. Non-Fat Sour Cream (For Garnish)

Directions:

• Preheat oven to 350°
• In large bowl, mix together hominy, beans, tomatoes, corn, seasoning, and pepper until well combined.
• Pour into large casserole dish.
• Bake, covered, for 25 minutes or until bubbling.
• Cover top of bake with cheese and return to oven for five more minutes.
• Remove from oven and allow to cool for 5 - 10 minutes.
• Serve in a bowl and top with a pinch of shredded cheese and a tablespoon of sour cream.

Curried Salmon with Wilted Spinach

This Indian-inspired salmon dish is delicious and ridiculously low in calories.  The best part - it takes just over 10 minutes to make!  For a vegan version, chop a block of extra-firm tofu into four "fillets", press dry with paper towels, and cook as you would the salmon.  Makes four servings.

Ingredients:

• Four, 4 Oz. Salmon Fillets
• 1 1/4 Tsp. Curry Powder
• 1/2 Tsp. Salt
• 1/4 Tsp. Garam Masala
• 1/4 Tsp. Black Pepper
• 1 Tsp. Canola Oil
• 4 Cups Raw Spinach
• Cooking Spray

Directions:

• In small bowl, combine curry powder, 1/4 tsp. salt, garam masala, and pepper.
• Heat 1/2 tsp. oil in pan.
• Sprinkle powder over both sides of fillets.
• Cook fillets in pan for 4 - 5 minutes on each side until cooked through.
• Set fillets aside.
• Coat salmon pan with cooking spray.
• Add remaining 1/2 tsp. oil.
• Add spinach and cook 2 - 3 minutes until wilted.
• Serve salmon on bed of wilted spinach.

Vegetarian Manwich-Style Sloppy Joes

This is my first recipe made from my new Weight Watchers cookbooks.  If you are interested in cooking more, but want healthy and relatively easy recipes, I highly recommend purchasing some of the Weight Watchers cookbooks from half.com.  These sloppy joes are from "Easy Weeknight Favorites" and were super easy to make.  On top of that, they tasted just like the Manwich my mom made when I was a kid!  Makes six servings.  I paired mine with some fat-free, vegetarian, baked beans.

Ingredients:

• 1 Tsp. Canola Oil
• 1/2 Cup Chopped Onion
• 1 Package MorningStar Farms Burger Crumbles
• 1 8 Oz. Can Tomato Sauce
• 1/2 Cup Ketchup
• 1 Tbsp. Brown Sugar
• 1 Tbsp. Prepared Mustard
• 1/2 Tsp. Dry Mustard
• 1/2 Tsp. Minced Garlic
• 1/2 Tsp. Fresh Lemon Juice
• 1/4 Tsp. Paprika
• 1/4 Tsp. Ground Black Pepper
• 1 Tsp. Cider Vinegar
• 6 Whole Wheat Hamburger Buns (I buy Nature's Own)

Directions:

• Heat oil in large skillet over medium-high heat.
• Add onion and cook for three minutes or until onion is tender.
• Add crumbles and all other ingredients EXCEPT for cider vinegar (and buns, obviously).
• Stir well to combine.
• Cook for five minutes or until thoroughly heated.
• Stir in cider vinegar.
• Spoon 1/2 cup of mixture onto bun and serve.

Hearty Whole Wheat Waffles

A weekend brunch favorite at the Kitchin house, these waffles are easy and delicious.  Please note that you must possess a waffle iron (we got ours for $10 on Black Friday at Kohl's).  If you do not have one, you can make pancakes instead (which is less awesome, but acceptable).  I like to top my waffles with low-fat margarine and Cary's Sugar-Free Syrup.  Makes 16* waffles.  Leftover waffles can be frozen and reheated in the toaster at a later date.

Ingredients:

• 1 1/2 Cups Whole Wheat Flour
• 2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 2 Tbsp. Sugar
• 1 1/2 Cups Non-Fat Milk
• 1 Large Egg
• 1/3 Cup Canola Oil
• 1/2 Tbsp. Vanilla

Directions:

• In one bowl, whisk together dry ingredients.
• In another bowl, whisk together wet ingredients.
• Mix went ingredients into dry ingredients, stirring until just combined.
• Spray heated waffle iron with non-stick cooking spray.
• Pour batter over iron until just covered.
• Close and cook until "done" light comes on.
• Repeat x 3.

* Please note that I make four large waffles and divide into four smaller waffles.  Thus making 16 waffles.

Sweet & Spicy Salmon with Fried Rice

This recipe was quick, easy, and delicious!  With only 343 calories per serving (that's for salmon AND rice), I will definitely be making this again

Ingredients (Salmon):

• Large (16 Oz.) Salmon Fillet Cut into Four Pieces
• 2 Tbsp. Stone Ground Mustard with Horseradish
• 2 Tbsp. Pure Maple Syrup
• Juice from 1/2 Lemon
• Salt
• Pepper

Ingredients (Rice):

• 2 Cups Cooked Brown Rice
• 2 Tsp. Canola Oil
• 2 Tbsp. Soy Sauce
• 1 Cup Canned Peas & Carrots
• 1/2 Cup Canned Corn
• 1 Tbsp. Minced Ginger
• 1 Tbsp. Minced Garlic
• 1 Tsp. Cumin
• 1 Tbsp. Sriracha
• 1 Tbsp. Stone Ground Mustard with Horseradish

Directions (Salmon):

• Preheat oven to 400°
• Place salmon fillets on baking sheet covered in tin foil.
• Season with salt and pepper.
• Cook for 10 minutes.
• While cooking, combine mustard, syrup, garlic and lemon in small bowl.
• After 10 minutes, remove fillets from oven and cover with sauce.
• Return to oven for 5 minutes.
• Remove and garnish with lemon slice.

Directions (Rice):

• Heat skillet over medium heat.
• In small bowl, whisk together soy sauce, mustard and Sriracha and set aside.
• Add oil to pan and heat.
• Add garlic and ginger and cook until fragrant.
• Add rice, vegetables, and cumin and mix well.
• Cook for 2 - 3 minutes, stirring frequently to avoid sticking.
• Add sauce and toss to coat.
• Cook for 2 - 3 more minutes until well combined.
• Cover plate with rice and add salmon fillet on top.

Spicy Stir-Fried Noodles

Mr. Kitchin and I have been out of town since Friday morning.  We arrived back in town this evening and I decided to whip together a dinner from remnants of last week's ingredients.  The stir-fried noodles were good, but I'll be honest and say it's not my all-time favorite recipe.

That being said, we did our grocery shopping for the week and I'm trying out some fancy recipes this week, so stay tuned!

Ingredients:

• 1 Package Rice Noodles
• 1 Package MorningStar Farms Fajita Chik'n Strips
• 2 Tbsp. Canola Oil
• 2 Tbsp. Chopped Garlic
• 2 Tbsp. Chopped Ginger Root
• 2 Carrots, Peeled and Sliced into 1/4" Rounds
• 2 Portobello Mushrooms, Sliced
• 4 Tbsp. Rice Wine Vinegar
• 2 Tbsp. Honey
• 2 Tbsp. Low Sodium Soy Sauce
• 2 Tbsp. Sriracha
• 1/4 Cup + 2 Tbsp. Water
• 2 Tbsp. Corn Starch

Directions:

• Prepare noodles according to package instructions.
• Rinse cooked noodles with cold water and set aside.
• In small sauce pan, heat water, rice wine vinegar, soy sauce, honey, and Sriracha over medium heat.
• Dissolve corn starch in 2 tbsp. water.
• When sauce starts to simmer, add dissolved corn starch and whisk to combine.
• Heat for 1 - 2 minutes, whisking, until mixture starts to thicken.
• Once thickened, remove from heat and set aside.
• Heat wok over medium-high heat.
• Once hot, add canola oil and heat for 30 seconds.
• Add garlic and ginger to wok and cook until fragrant, approx. 1 minute.
• Add mushrooms to wok and cook for 2 minutes.
• Add carrots to wok and cook for 2 minutes.
• Add chik'n strips and cook for 2 - 4 minutes until hot.
• Add noodles to wok and toss to coat.
• Add sauce to wok and toss to coat.
• Cook for 2 minutes until sauce is well distributed.
• Remove from heat and serve.

Egg-in-the-Hole

Another breakfast recipe!  Dinner recipes will start tomorrow (I desperately need to visit the grocery store).  Egg-in-the-hole is an easy but fun breakfast classic; perfect for weekday mornings or lazy Sundays.

Ingredients:

• 1 Slice of Bread
• 1 Large Egg
• 2 Tsp. Butter or Margarine
• 1/2 Tsp. Paprika
• Salt and Pepper to Taste

Directions:

• Cut hole (or whatever shape you prefer) in the middle of the slice of bread.
• Melt one teaspoon of butter in a skillet over medium heat.
• Place bread and cut out in skillet.
• Crack egg over hole in bread.
• Season egg with salt, pepper and paprika.
• Add remaining teaspoon of butter to skillet.
• After egg has begun to firm, flip egg and cut out to toast the other side.
• Allow to cook for 1 - 2 minutes until egg reaches desired consistency.
• Remove and serve, using cut out for dipping in the yolk.