Sunday, May 16, 2010


Okay this has nothing to do with recipes but it has to do with blogging - I was doing my daily read of blogs and I realized I hadn't heard from a lot of the blogs I follow. When I went down my list I realized my updater wasn't showing these to me! So I'm MONTHS behind LOTS of my favorite blogs. UGH!! Most (but not all) are private blogs but not all the private blogs do this - anyone know how to fix this???? It's going to be a little tedious to have to check every blog I follow. :(

Monday, May 3, 2010

Skillet Gnocchi with Chard & White Beans

Here's another recipe from my friend Cissy. I didn't tell you before but she's a fellow Registered Dietitian and she's also recently became a vegetarian so she shares some yummy vegetarian recipes (like this post thanks to her)! When she shared she said "made this the other day and it was REALLY good!"

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
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

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.
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.

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

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

Sunday, May 2, 2010

I have always wished that they had a website like this and it turns out THEY DO! You type in the ingredients you have and it shows you recipes you can make. I played around on it but haven't used it for real yet. Just wanted to share!