Skillet Gnocchi with Chard & White Beans

 

Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 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

Preparation

1. 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.
2. 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.

Baked Cod with Chorizo & White Beans

Makes: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1 shallot, finely chopped
• 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced
• 1 teaspoon chopped fresh thyme
• 1 pint grape tomatoes, halved
• 1/2 cup dry white wine, divided
• 1 15-ounce can great northern beans, rinsed
• 1/2 teaspoon salt, divided
• 1 1/4 pounds cod, cut into 4 pieces (see Tips)
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Tips & Notes

• Tips: For this recipe we use fully cooked Spanish-style chorizo—spicy pork sausage seasoned with smoked paprika and chile. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.com. Make it a Meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
• Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition

Per serving: 293 calories; 8 g fat ( 2 g sat ); 66 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 30 g protein; 6 g fiber; 567 mg sodium; 511 mg potassium.
Nutrition Bonus: Folate & Vitamin C (20% daily value), Vitamin A (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 4 lean meat

Halibut Packets with Mushrooms & Polenta

Makes: 4 servings
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 slices center-cut bacon, chopped
• 1 cup sliced red onion
• 4 cloves garlic, minced
• 8 ounces sliced mixed mushrooms
• 1/4 cup white wine, preferably Pinot Grigio
• 1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds
• 4 5-ounce halibut or cod fillets (see Tip), skinned
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup sliced fresh basil

Preparation

1. Preheat oven to 450°F. Tear off 4 sheets of parchment paper or foil (about 12 by 24 inches each); if using foil, coat with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add bacon and cook until softened and starting to brown, 2 to 3 minutes. Add onion and garlic. Cook, stirring occasionally, for 2 minutes. Stir in mushrooms and cook until beginning to brown, 4 to 7 minutes. Add wine and scrape up any browned bits. Remove from the heat.
3. To make packets, set a sheet of parchment or foil with a long side closest to you. Fold in half from a short end, then open like a book. Place 2 slices of polenta on one side. Set a fillet on the polenta and sprinkle with salt and pepper. Divide the mushroom mixture among the packets, spooning it over the fish. Close the packets and seal the edges with small, tight folds.
4. Place the packets on a large baking sheet. Bake the packets until the fish is just cooked through, about 14 minutes. (Carefully open one packet to check for doneness—be cautious of the steam.) Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open. Serve sprinkled with basil.

Tips & Notes

• Make Ahead Tip: Equipment: Parchment paper or foil

• Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition

Per serving: 276 calories; 8 g fat ( 2 g sat ); 76 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 32 g protein; 1 g fiber; 569 mg sodium; 905 mg potassium.
Nutrition Bonus: Potassium (26% daily value).
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 1 vegetable, 4 lean meat, 1 fat

Individual Brussels Sprout & Potato Frittatas

Brussels sprouts and preshredded potatoes make these oversized muffin-shaped frittatas hearty. They’re as good served warm for dinner as they are at room temperature for lunch. Pair with a mixed green salad with cherry tomatoes and buttermilk dressing.

Makes: 4 servings
Active Time: 25 minutes
Total Time: 45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cups refrigerated preshredded potatoes
• 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 16-ounce container liquid egg substitute, such as Egg Beaters
• 1/3 cup grated Parmesan cheese
• 1/4 cup low-fat milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins with cooking spray and place on a baking sheet.
2. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
3. Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.
4. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted in a frittata registers 160°F, about 25 minutes.

Tips & Notes

• Make Ahead Tip: Equipment: Four 10-ounce ovenproof ramekins

Nutrition

Per serving: 209 calories; 6 g fat ( 2 g sat ); 7 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 18 g protein; 3 g fiber; 666 mg sodium; 622 mg potassium.
Nutrition Bonus: Vitamin C (75% daily value), Folate (28% dv), Vitamin A (24% dv), Iron (20% dv), Potassium (18% dv), Calcium (17% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 1 fat