Sweet Potato Gnocchi with Bacon and Sage

Five ingredients is all you’ll need for this insanely delicious dinner.  Gnocchi is a potato dumpling and you can find them in the refrigerated section at your grocery store.  Recipe serves 4.

What you’ll need:

  • 2 (9-ounce) packaged refrigerated sweet potato gnocchi (such as Nuovo)
  • 2 thick-cut bacon slices, chopped
  • 1 tablespoon butter
  • 12 fresh sage leaves, chopped
  • 3 tablespoons Parmesan cheese
  • 1/4 teaspoon pepper

What you’ll do:

  • Cook the gnocchi according to package directions and drain.
  • Heat a nonstick skillet over medium heat.
  • Add the bacon and cook 8 minutes, or until crisp, stirring frequently.
  • Remove the bacon from the pan; drain on a paper towel.
  • Reserve 1 1/2 tablespoons bacon drippings; discard remaining.
  • Add the butter to the drippings; cook 1 minute.
  • Add the sage and cook 30 seconds, stirring constantly.
  • Add the cooked gnocchi to the pan and saute 1 minute or until lightly browned.
  • Divide the gnocchi evenly among 4 plates.
  • Top evenly with bacon, cheese and pepper.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Spinach and Ham Stuffed Potatoes

Everyone loves potatoes.  Serve this easy dinner with a salad.  Recipe makes 4 servings.

What you’ll need:

  • 4 (8-ounce) baking potatoes
  • 2 tablespoons water
  • 1 (5-ounce) bag spinach
  • 2 tablespoons plain Greek yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces diced ham, about 1/2 cup
  • 1/2 cup shredded cheese
  • 1/4 cup chopped green onions

What you’ll do:

  • Pierce the potatoes liberally with a fork.
  • Microwave on HIGH for 14 minutes.
  • Remove the potatoes from the microwave and let cool for 10 minutes
  • While the potatoes cool, bring the water to a simmer in a large skillet over medium-high heat.
  • Add the spinach and cook 2 minutes, stirring until wilted.
  • Cool for 5 minutes.
  • Place spinach in a paper towel and squeeze out any excess water.
  • Chop spinach.
  • Cut 1/3 off of each potato lengthwise.
  • Remove the insides of the potato, leaving a 1/8-inch shell.
  • Combine the potato insides with the yogurt, salt, pepper, ham, cheese and spinach in a large bowl, stirring.
  • Evenly fill the potato shells with the mixture.
  • Sprinkle with green onions before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Corn and Potato Chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving.  Makes 4 servings.

What you’ll need:

  • 1 1/2 cup chopped bell pepper
  • 1 cup chopped green onions (about 1 bunch)
  • 2 cups frozen corn kernels
  • 1 1/4 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potatoes, cut into 1/2-inch pieces
  • 1 cup half-and-half
  • 1/4 cup chopped parsley
  • 3/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese

What you’ll do:

  • Heat a Dutch oven over medium-high heat.
  • Coat the pan with cooking spray and add the bell pepper and 3/4 cup green onions.
  • Saute for 4 minutes.
  • Increase the heat to high.
  • Add the corn, water, seafood seasoning, thyme, red pepper and potatoes.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes or until potatoes are tender.
  • Remove from heat and stir in the half-and-half, parsley and salt.
  • Place about 1 1/2 cups of soup in each bowl and sprinkle each with 2 tablespoons of cheese and 1 tablespoon green onions.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Lemon-Rosemary Roast Chicken with Potatoes

A green salad is all you’ll need to round out the meal.  Recipe serves 4.

What you’ll need:

  • 1 (3 3/4 pound) whole roasting chicken
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves, minced
  • 3 baking potatoes, peeled and cut into 1 1/2-inch pieces
  • 4 lemon wedges

What you’ll do:

  • Preheat the oven to 375 degrees.
  • Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl.
  • Rub seasoning mixture under loosened skin and over breasts and drumsticks.
  • Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
  • Toss potatoes with the remaining 1 tablespoon oil.
  • Arrange potato mixture evenly around chicken. Bake at 375° for 40 minutes.
  • Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
  • Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Carve chicken, and serve with potatoes and lemon wedges.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Ham and Swiss Loaded Potatoes

Piled high with ham, cheese, and sour cream, this filling dish is a great way to use up extra ham from Easter.  Using a microwave to cook the potatoes first saves more than an hour of baking time.  Recipe serves 4.

What you’ll need:

  • 4 baking potatoes (about 1 1/2 pounds)
  • 1 cup diced ham
  • 1 cup shredded Swiss cheese
  • 1/2 cup thinly sliced green onions
  • 1/2 cup fat-free sour cream (or Greek yogurt)
  • 1/4 teaspoon pepper

What you’ll do:

  • Pierce the potatoes with a fork and arrange in a circle on paper towels in the microwave.
  • Microwave on high for 16 minutes or until done, rearranging the potatoes after 8 minutes.
  • Let stand 5 minutes.
  • Preheat the broiler.
  • Cut each potato in half lengthwise; scoop out the pulp, leaving a 1/4-inch “shell” around the edges.
  • Combine the potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream and pepper.
  • Spoon the potato mixture into the shells.
  • Sprinkle 1/2 cup cheese and the remaining green onions over the potatoes.
  • Place the potatoes on a baking sheet and broil 4 minutes or until golden.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Mexican Potato Omelet

Eggs are a great way to enjoy a meatless dinner but still get plenty of protein.  This recipe relies on frozen hash browns as the base.  Look for brand with little or no fat.  This recipe makes 2 servings – so make sure to at least double it if you’re cooking for more than 2 people!

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup frozen hash brown potatoes (or diced cooked potatoes)
  • 1 can (4.5 ounces) chopped mile green chiles
  • 4 large eggs
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • pepper
  • 1/2 cup shredded cheese (Cheddar or Jack)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro or parsley
What you’ll do:
  • Preheat the broiler.
  • Heat one teaspoon of olive oil in a 10-inch skillet over medium-high heat.
  • Add potatoes and cook until golden brown, stirring occasionally (about 3-5 minutes).
  • Stir in the chiles then transfer to a plate.
  • Wipe the skillet clean with a paper towel.
  • In a bowl, whisk together the eggs, hot sauce, salt, and pepper with a fork.
  • Stir in the cheese, green onions, cilantro (or parsley) and cooked potatoes.
  • Brush the skillet with the remaining 1 teaspoon of olive oil.  Heat over medium heat.
  • Pour in the egg mixture and tilt the skillet so that it is evenly covering the pan.
  • Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow the uncooked egg to flow to the bottom, 3 to 4 minutes.
  • Place the pan under the broiler to finish up cooking – about 1 1/2 – 2 1/2 minutes.
  • Cut into wedges and serve.
Recipe and image from Eating Well.
So what are you waiting for…Get dinner on the table!

Roasted Pork and Potatoes with Creamy Applesauce

Pork and apples were meant for one another.  This low-calorie dinner serves 4.

What you’ll need:

  • 1 1/2 pounds small red-skinned potatoes, halved
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 teaspoons fresh thyme
  • 1 1/2 tablespoons olive oil
  • salt
  • pepper
  • 1 cup applesauce
  • 1/4 cup Greek yogurt or reduced fat sour cream
  • Dash of nutmeg
  • 1 1/2 pounds pork tenderloin, cut into 4 pieces

What you’ll do:

  • Preheat the oven to 375 degrees.
  • Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt and pepper to taste in a shallow making dish.
  • Roast until the potatoes are slightly tender, about 20 minutes.
  • While the potatoes are cooking, mix the applesauce, Greek yogurt and nutmeg in a small bowl and set aside.
  • Pat the pork dry and season with salt and pepper.
  • Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the pork and sear until browned on all sides, about 6 minutes.
  • Transfer the pork to the baking dish with the vegetables and continue to roast for 15-20 minutes, or it reaches 145 degrees.
  • Transfer the pork to a cutting board and let stand 5 minutes before slicing.
  • Serve with the roasted vegetables and creamy applesauce.

Recipe and image from Food Network Magazine.

So what are you waiting for…Get dinner on the table!