Another one of my genius/no food in the house concoctions. This was a big hit with the boyfriend.
1 Package of gnocchi
Handful of broccoli
Jalapeno chicken sausage, sliced
1/2 stick butter
2 cloves garlic, minced
1 small shallot, minced
1. In medium saucepan, add butter, garlic and shallots. Cook on low, until butter turns slightly brown. Wait until all the foaming subsides.
2. Meanwhile, cook your gnocchi in a pot of boiling water. It is done when it floats to the top. Strain.
3. In another pan, cook the broccoli and sausage.
4. Add the cooked gnocchi to your butter pan.
5. Toss with the chicken sausage and broccoli.
6. Sprinkle with a bit of shredded Parmesan.
One of my favorite gifts this past Christmas that I received was the Skinnytaste Cookbook. I have yet to make every recipe, but not one has dissapointed me yet. This recipe is so simple, and delicious, that I double it, and freeze them individually for later use. It’s been a life saver, to just grab this out of the freezer, and have dinner ready in 5 minutes (and it’s not processed #WIN).
Grab her cook book, and get this recipe! It is gold.
I even put it on top of a hard corn tortilla to make tostada’s for lunch.
Sorry I have been MIA for so long. I’ve been so wrapped up in a party I am planning for my boyfriend’s birthday. More about that later! We have almost zero food in our house right now, and have been too busy or tired to go to the grocery store.. So I whipped up this recipe utilizing what I had on hand. It turned out bangin’!
12 oz bag frozen corn
1/4 cup chopped cilantro
1 clove of garlic, minced
2 TBSP of green onion, thinly sliced
1 4 oz can of diced green chilies
1 jalapeno, diced small
Zest of 1 lime
1 TBSP Chipotle Sauce (I used Cholula’s Chipotle Hot Sauce)
4 TBSP brown rice flour
4 TBSP all purpose flour
salt & pepper to taste
1/4 cup Olive oil
1. Defrost the corn in a colander under hot water. Before adding the rest of your ingredients, make sure the corn is fairly dry.
2. Mix the corn, cilantro, garlic, green onion, jalapeno, lime zest, and Chipotle sauce.
3. Add eggs and flour, mix well.
4. Heat olive oil in a hot frying pan (Medium heat)
5. Add corn mixture to pan, and press gently, to form a shape.
6. Turn heat to low-med.
**DO NOT OVERCROWD PAN
7. Flip your fritter when it is golden brown.
8. Using a slotted spoon, rest fritters on a paper towel to drain excess oil.
9. Top with Trader Joe’s Salsa Verde, avocado slices, and a dollop of sour cream.
I had plenty of leftovers using this recipe, (we’re only 2 people), so we ate the for breakfast the next morning too! Added a poached egg on top. YUM!
One of our favorite breakfasts and it’s packed with protein.
1 whole wheat tortilla
Low sodium refried black beans
2 scrambled egg whites
1 T shredded mozzarella
While your eggs are cooking, heat the tortilla in a dry pan on medium heat. Spread half of the tortilla with beans and the other half with cheese. Add scrambled eggs. Once the cheese starts melting, fold in half. Let the tortilla crisp nicely, then cut and serve with sliced avocado.