Saturday, July 24, 2010

A week in meals...

To be honest, it's only three days in meals.  Josh traveled one night and the other nights that I planned for the week did not work out due to timing.  But, here's what I have for you!!

Okie Dokie Gnocchi with Spinach
(served with Salad)

1 pkg Gnocchi alla Gorgonzola (TJ's)
1 cup frozen chopped spinach
1/3 cup chopped onion
(I added cubed pancetta to Josh's portion)

Sautee the onions in pan.  Pour contents of the Gnocchi alla Gogonzola into same pan, over medium heat.  Cook for 5+ minutes until cheese is almost melted.  Add spinach (I thawed and drained it, but I think it might be better if added straight from the freezer).  Continue cooking for a few minutes until everything is heated through.  Gee, that was tough!

Optional - add frozen peas.  With the pancetta for Josh, I bought pre-cubed pancetta at TJ's and cooked it in a pan, then put it aside to drain on a paper towel while I made the Gnocchi.  I added the pancetta to his plate when I served it.

Wilted Southern Greens Blend
(served with salad & grilled shrimp)

1/2 bag Southern Greens Blend (TJ's)
1-2 cloves crushed garlic
juice from 1/2 lemon
1T olive oil
1/2 cup minced onion
1/4 cup water

Heat oil in large pan on medium and add onion & garlic.  Cook for about one minute.  Add 1/2 package of Greens & water.  Cover and cook for about three minutes.  Uncover and toss with tongs.
Remove from heat when greens are wilted, toss with lemon juice.

The mixture of mustard, collards, spinach & turnip greens are nothing short of a nutritional powerhouse - and this tastes good!!  Do you know how dark, leafy greens can benefit you?  They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin C, potassium and magnesium, as well as containing a host of phytochemicals, such as lutein, beta-cryptoxanthin, zeaxanthin, and beta-carotene.

Are you ready for #3?  This was seriously a lick-the-plate-clean kind of meal.

Soyaki Broiled Salmon
with Peanutty Sesame Noodles
(served with salad and steamed green beans)

2-3 wild-caught Salmon Fillets
1/2 cup Soyaki (Trader Joe's)
1T organic Dijon Mustard
2 green onions, chopped

Preheat broiler on high - place rack on second rung from top - approx. 6" away from heat source.  Combine Soyaki & mustard.  Pour over salmon and marinate for 10 minutes.  Place fillets on foil-lined baking sheet, discard marinade.  Broil approx. 8 minutes.  Remove from oven & top with green onions.

Peanutty Sesame Noodles:
8 oz. whole wheat spaghetti
Easy Peanutty sauce (see below)
1 cup shredded carrots
1/2 cup peeled & sliced cucumber
2 green onions, chopped

Easy Peanutty Sauce:
1/2 cup Tader Joe's Soyaki
1/4 cup organic, natural crunchy peanut butter
2 tsp. toasted sesame oil
1/4 cup water

Whisk Soyaki, peanut butter & sesame oil until blended.  Add water and mix well.  Cook spaghetti according to package & drain.  Pour peanutty sauce over noodles and toss with carrots & cucumber.  Top with green onions.

Do you know what's so great about salmon?  In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.


  1. Looks so yummy, so when will you first cookbook be coming out? ;o)

  2. The Peanutty sauce sounds amazing! I'm going to try that!

  3. @ Holly ~ well, it's not a casserole, so it should come out fantastic. HAHA! :o)

    @ Wendy ~ One day I will be coming up with my own recipes! For now though, it's much easier to read and follow! ;o)


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