Creamy Spinach & Mushroom Gnocchi

creamymushroomspinachgnocciThis recipe is #FastFillingandFlavorful which makes it a perfect weeknight choice.

This dish serves 4-6 and will pair well with a dry white wine like this 93 Point $16, 2015 Casablanca Valley Arboleda Chardonnay from Chile or this 90 Point $22, 2017 La Marea Kristy Vineyard Albariño out of Monterey County on the Central Coast of California.  Open one of these bottles of wine, add a crisp green salad and you’ve got an elegant #MidWeekFeast.

Spinach & Mushroom Gnocchi with Creamy Parmesan White Wine Sauce

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 12 ounces portobello mushrooms, chopped
  • 2-3 cloves garlic, minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper, to taste
  • Fresh parsley, chopped, to taste
  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally until lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it cook for a minute or so.
  4. Add the cream and gnocchi. Wait until the sauce just starts to boil again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. You can add a chopped up cooked chicken breast to this when you are adding the spinach into the sauce if you want to add meat.
  7. Stir in the Parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.

For weeknight cooking I am always looking for recipes that combine three criteria:

  1. No exotic or expensive ingredients I have to search high and low for
  2. Ready in thirty minutes or less
  3. Can be made with meat or without

This recipe fit all of these plus two others that make it a winner in my book:

  1. When a main dish recipe can be doubled so it can be a side dish or a lunch later in the week
  2. When one of the ingredients is wine or the finished product naturally pairs with wine #GirlsGoneWine approved! #ThisGirlLovesToEat

Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Easy Roasted Tomato Soup

fellp20150820_lowCalifornia’s multiple personality disorder has reared it’s ugly head again.  The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s.  Ugh!  This is really screwing with my pre-planned menus!

Screw it!  I planned to make soup for dinner and soup it will be.  I don’t care if it’s warm outside or not.  If anyone complains they can chill theirs like gazpacho.

Roasted Tomato Soup

  • 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
  • 6 Large Tomatoes (Hard Stems Cut Out)
  • 1 Medium Sweet Yellow Onion (Peeled and Halved)
  • 5 Large Carrots (Peeled & Tops Removed)

Preheat oven to 350°F

Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip:  For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.

Bake for 25-30 minutes or until the tomato skins begin to crack and peel.

Preparation Option 1 – VITAMIX:

If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here.  All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.

Preparation Option 2 -Blender or Food Processor and Stove Top:

Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up.  Then turn the blender to puree and mix until the vegetables are well chopped.  Add the tomatoes 1 at a time blending on high until all are well incorporated.  If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in.  When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Broccoli and Chicken Noodle Soup

broccolichickensoupCooking Light is my favorite “Go-To” resource for a quick and healthy weeknight meal.  It’s been cold and blustery this week and the last thing I wanted to do was put together a big fussy sit down meal, but I wanted something hearty enough to be filling.

This soup, that they did a recipe rescue on, has 40 percent fewer calories and 62 percent less fat than the heavy original.  It satisfied the need for something hearty and filling without completely blowing the diet while also giving a big sit down meal feel with some crusty bread and a glass of wine!

Broccoli and Chicken Noodle Soup

Ingredients

  • Cooking spray
  • 2 cups chopped onion
  • 1 cup pre-sliced mushrooms
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 4 cups 1% low-fat milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 4 ounces uncooked vermicelli, broken into 2-inch pieces
  • 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
  • 4 cups (1-inch) cubed cooked chicken breast
  • 3 cups small broccoli florets (8 ounces)
  • 1 cup half-and-half
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt

Preparation

  1. Heat a Dutch oven over medium-high heat.
  2. Coat pan with cooking spray.
  3. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally.
  4. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts.
  5. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally.
  6. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil.
  7. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly.
  8. Add pasta to pan; cook 10 minutes.
  9. Add cheese to pan, and stir until cheese melts.
  10. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

Nutritional Information

Calories 317 Fat 12.3g Sat fat 6.8g Mono fat 2.9g Poly fat .9g  Protein 27.5g Carbohydrate 23.8g Fiber 1.9g Cholesterol 74 mg Iron 1.6 mg Sodium 723 mg Calcium 179 mg

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Weeknight Salmon in Parchment

For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!

INGREDIENTS

  • 30-inch long piece of parchment paper
  • ½ bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4 oz salmon fillet
  • Salt
  • Paprika
  • 1 slice lemon
  • ¾ Tbsp butter
  1. Preheat oven to 425ºF.
  2. Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  3. In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel. 
  4. Place the salmon skin-side down on top of the scallions and fennel. 
  5. Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
  6. Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
  7. Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.

Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Meal Prepping Made Easy

I came across a post on Twitter last night that is so simple, I can’t believe I haven’t seen it dozens of times before!

What is the one thing, besides tracking your meals and exercise, that all diets rate as a “must do” for weight loss success?Meal Planning.  Hand and hand with pre-planning what you’ll eat and when you’ll eat it, is making sure the food you’re supposed to be eating is ready and able to be eaten with minimal fuss to keep you from resorting to fast or unhealthy food choices.

Meal prep for the week is a great idea, but what is the most common complaint? Boredom.  One can only eat so much grilled chicken!  This brilliant idea from Fit Men Cook takes care of boredom without adding more than 5 or 10 minutes to your weekly meal prep time!


By simply using foil to create sections on a cookie sheet, you can create individually seasoned portions of the protein you’ll be adding to your lunches and dinners for the week and, by doing it when you pre-cook it, save time when you eat it during the week.  You can create different salad choices, bowl themes, stir fry mix-ins, fillings for lettuce wraps, toppings for zucchini noodles, the options are unlimited.

When you have a specific goal in mind (losing weight, adding muscle, or if you are an athlete) you need to consume specific amounts of protein.  Meal prepping using a scale, sectioned cookie sheet for baking, and zip bags or storage containers, is a great way to keep you on track.  

Most of us need at least 50 grams of protein a day, and significantly more if we’re working out a lot or trying to lose weight. This graphic shows what 25 grams of protein looks like in a variety of foods, so you can eat a few of these portions and know you’re on the right track.


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

10 No Fuss Healthy Soups


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood