The Meal Plan:
Sat (Minoqua)
Sun (Minoqua) (S) pasty with veggies
Mon (yoga/bkgrp) leftover pizza
Tues - gnocchi
Wed (yoga) gnocchi
Thurs - salmon
Fri -
Lunches - sandwiches with fruit
White Bean & Sun-Dried Tomato Gnocchi (Eating Well, Oct 2021) vegetarian
I really liked this and plan on making it again in the next month or so when the Husband heads out bird hunting. I did have a couple of modifications: I used frozen gnocchi that I cooked according to the directions on the package, then set aside to "dry" until proceeding with step 1. I used Swiss chard instead of spinach (had the chard in the garden) and I used water instead of chicken broth because it's only a 1/2 cup. Not worth to thaw out a container nor buy a can of broth for a half cup.
So my two modifications added a tich of prep time, but this still came together very quickly. I loved the flavors, I loved the gnocchi, I just loved how comforting it was to eat. Recommended!
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| Photo from eatingwell.com |
½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided
1 (16 ounce) package shelf-stable gnocchi
1 (15 ounce) can low-sodium cannellini beans, rinsed
1 (5 ounce) package baby spinach (I used Swiss chard)
1 large shallot, minced
⅓ cup low-sodium no-chicken broth or chicken broth (I used water)
⅓ cup heavy cream
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons fresh basil leaves
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.
Salmon with Smokey Mayo and Quinoa (Eating Well, Oct 2021)
Another very tasty dish that I hope to make again.
Modifications: I cooked the salmon on the grill, skipping the oven completely. You do need to thaw the salmon first, prep the grill (I do 325-350*), and start the salmon skin-side down. At the halfway point (time will depend upon the thickness of your fillets) I added the smokey mayo and let the fish finish cooking. Here is where I pre-heated the broiler, and after the fish came off the grill, I added the panko topping and broiled for just a moment(watch to make sure they don't burn!).
For the quinoa mixture I ended up using a stalk of kale (minus the stem) in place of peas because I forgot I used up the peas when I made the pasty. Still good and showed how versatile the mixture can be.
Much to my chagrin (and lack of proper meal prep planning), I had enough salmon and quinoa for only one meal. My fault for not checking how much salmon, quinoa and peas I had in the freezer. Still, super tasty. Recommended!
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| Photo from eatingwell.com |
Serves 4
1 cup water
4 frozen salmon fillets (about 1 1/4 pounds)
½ cup quinoa
¼ cup mayonnaise
1 teaspoon smoked paprika
1 ¼ teaspoons grated garlic, divided
½ cup panko breadcrumbs
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
2 cups frozen peas
½ teaspoon dried dill
½ teaspoon lemon zest
1 tablespoon lemon juice
Preheat oven to 425°F. Bring water to a boil in a medium saucepan.
Place salmon in a baking dish (skin-side down, if not skinned). Cover tightly with foil. Bake for 15 minutes.
Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes.
Combine mayonnaise, paprika and 1/4 teaspoon garlic in a small bowl. Combine panko, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 teaspoon garlic in another small bowl.
Uncover the salmon and spread each fillet with about 1 tablespoon of the mayonnaise mixture topped with 2 tablespoons of the panko mixture, pressing to adhere. Continue baking, uncovered, until the fish is opaque in the center and the breadcrumbs are golden brown, 7 to 10 minutes more.
Add peas and the remaining 1/2 teaspoon garlic, 1 tablespoon oil and 1/8 teaspoon salt to the quinoa. Cook over medium heat, stirring, until the peas are hot and the water is mostly evaporated, about 3 minutes. Stir in dill, lemon zest and lemon juice. Serve the quinoa with the salmon.
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