Baked Tri-color Gnocchi

I didn't write down my recipe, so I believe this is what I did! Teach me not to write it down!

1 package, Tri-color Gnocchi, cook as directed

3 Sweet Turkey Italian Sausage links, remove casings

1/2 white onion

1 minced garlic clove

1 oz Goat Cheese

1 package frozen spinach, defrosted/rinsed/drained

4 sprigs of Kale

1T EVOO

1-28oz Italian style tomatoes, diced, don't drain.

S&P, just a few pinches of each

I can't remember, but I think I added some dry basil and oregano.

Heat EVOO in skillet over medium heat. Add onion and garlic. Saute for about 5 minutes. Add Sausage, breaking it into pieces and cook until no pink. Add the spinach, Kale, S&P.

Drain Gnocchi, do not rinse. Add Gnocchi to the sausage mixture.

Spread 1/2 the can of tomatoes on bottom of a baking dish. Spread the sausage mixture into the baking dish. Spread the other 1/2 of tomatoes on top. Sprinkle the goat cheese on top.

Bake @ 350 for 20 minutes. Just so the cheese melts.

Enjoy!



**Served with my Focaccia bread**

Spice Apple Bran Muffin w/Strawberry-Blackberry sauce

3/4C water
1/2C Aguva
3T egg whites
2C Spice Apple Bean Muffin Mix
1/2C No sugar added Applesauce
Mix all ingredients together scoop out with ice cream scooped into 12 greased or lined muffin tins.
Bake @400 for 15-16 minutes.
Take out and let cool, then place a hole in tip and pour some of my Strawberry/Blackberry sauce in hole and on top.
Enjoy!

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Toasted Almond/Mustard Red Snapper (or any fish)

4 fillets of Red Snapper
Amino Acid (optional, I poured a little on Red Snapper the day before in a bag to marinate)
2 handfuls of plain Almonds
1T EVOO
S&P just a little to give Almonds taste when toasting
Brown Rice Bread Crumbs (or any that you like)
1/2C Dijon Mustard and Honey Mustard (I ran low on Dijon so I mixed the two. You don't have to though)
Place mustard mixture in a bowl and bread crumbs/almonds-once toasted and smashed in another bowl.
Cookie sheet and baking rack-place on top of cookie sheet.
Spray the cookie sheet and rack with non stick spray.

Mix almonds, EVOO and S&P and arrange them on a baking sheet. Toast @375 for about 20-25 minutes. Just keep an eye on them.
Once almonds are done, either put in food processor or put in plastic ziplock bag and smash. Once they are crumbs, may have a few chunks, mix with bread crumbs.
Make sure Red Snapper is dried, and then place in mustard mixture and coat well. Next, place in bread crumb/almond mixture. Once coated, lift and let any fall off. Place on cookie rack that should be on cookie sheet.
Repeat until all fillets are done.
Bake @400 for 30 minutes.
**I used some of the leftover bread crumbs/almond mixture with some roasted veggies- green beans and carrots!
***In the picture, you see the green beans and carrots I roasted with Spray Butter, garlic salt and pepper. I also sauteed up some spinach. 1/2T of EVOO, 1 garlic, smashed, 1/4C of onion, 1 lemon wedge-juice. Saute the  garlic and onion in the EVOO. Add spinach a splash of water and lemon. Let cook down. I also made Butternut Squash fries. Just follow my recipe for my Baked Butternut Squash. I actually like the little cubes of Butternut Squash better than the fries. I like when they get real crispy! See my Strawberry-Blackberry Sauce for the sauce on top of the Red Snapper.
Enjoy!

Strawberry-Blackberry Sauce

Little less than 1/2C of Orangic Pure Sugar Cane
About 2 Handfuls of frozen strawberries and blackberries
10 squirts of lemon juice
Boil in sauce pan and smash. I just cooked on low for awhile (about 30 minutes, I think). I didn't mind that it was a little chunky, if you don't like blend it in blender or food processor.
**I used this on my toasted almond/mustard crusted red snapper. Will also be great on toast or a dessert topping!
Enjoy!

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Baked Fish Sticks, Parsnip Fries and Asparagus

For the Fish Sticks, I followed the following recipe,from EatingWell.com and made a few changes

• Canola oil cooking spray
• 1 cup whole-wheat dry breadcrumbs, (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
• 1 cup whole-grain cereal flakes
• 1 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large egg whites, beaten
• 1 pound Tilapia fillets, cut into 1/2-by-3-inch strips

1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

How I created mine...

Followed all ingredients except for whole-grain cereal. All the cereal I looked at had high fructose corn syrup in them. Instead I did the following...

1C Brown Rice Bread Crumbs

1/2 C Wheat germ

1/2 C Wheat flakes

and I threw in some whole wheat panko bread crumbs I had left, really was only about 2T

I actually had lots leftover, next time I will reduce.

I baked mine @400 for 40 minutes and then @450 for 15 minutes. We really liked how they came out.

Served with my homemade tarter sauce, see sauces.

Parsnip Fries

I followed this recipe from doitdelicious.com. Except, for the ginger ketchup, I added a few splashes of Frank's Red Hot Sauce. I did not add as much pepper to the Parsnips. I actually cooked the Parsnips @400 for 30 minutes and then @450 for 15 minutes. I think they turned out awesome! 

Parsnip Fries with Ginger Ketchup
Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4
Ingredients
1 1/2 pounds parsnips, peeled and cut into sticks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon grated fresh ginger
Directions
Heat oven (with oven rack in middle) to 400°F. On a rimmed sheet pan, toss together the parsnips, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper (6 turns on pepper mill). Roast, stirring half way through, until the parsnips are golden brown and tender, about 25 minutes. Meanwhile, combine the ketchup and ginger. Serve with the warm fries.

For the Asparagus, I just cleaned, cut and added them to the pan with Parsnips. I just spray buttered these and sprinkled garlic salt and pepper on them.
Enjoy!

Exploding Salsa Pork Taquitos

Took idea from Hungry Girl's Exploding Chicken Taquitos, here is her recipe...

8 corn tortilla, warm in microwave until soft
1-10oz can chicken, drained
1/2 cup salsa
1/2 cup FF cheddar cheese
1/4t Taco seasoning
Mix all together
Place 2T of mixture into each corn tortilla, place on baking sheet and bake @375 for 15 minutes
Serve with Sour cream and salsa.

My version...
I used pork today but can be done with chicken or even fish...
Crock pot
Butter Spray
1 orange pepper, cleaned and cut, spray with a little butter spray
1 yellow pepper, cleaned and cut, spray with a little butter spray
8 Tortillas, corn warm in microwave until soft
4 Boneless pork fillets or more
1 jar of salsa
1/4t taco seasoning
Place pork, salsa and taco seasoning in crock pot. Cook on low for 6 hours
20 minutes before ready to assemble taquitos, place 1/2 cup FF cheddar cheese (I used my veggie cheese). With 5 minutes left, turn off crock pot.
Mix ingredients and scoop 2T into each corn tortilla. Fold and don't worry if they break. Place on baking sheet.
Place buttered sprayed yellow and orange peppers on top of taquitos
Pour any remaining salsa from crock pot over all.
Bake @375 for 15 minutes
Enjoy!

Whole Grain Udon Noodles with Peanut Sauce

1/2 package of Whole Grain Udon Noodles, cook according to package.
Handful of snap peas, washed and cut
Handful of spinach
1 jar pimientos, not drained
My peanut sauce, located under sauces
Warm up snap peas, spinach and jar of pimientos in a sauce pan. Once warmed add peanut sauce to top.
Once noodles are cooked, drain and then add them to pan with veggies. Mix together.
Enjoy!

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