Have you updated what dishes to prepare for your beloved family this winter? My article today will introduce you 2 worth-trying recipes for winter, which are not only easy to use, nice to taste but also full of nutrition value. Let’s follow!
Skillet Gnocchi with Chard & White Beans
This is a one-skillet supper. In this dish, we mix dusky leafy greens, chopped tomatoes and white beans with gnocchi and then cover them all with slushy mozzarella. Finally, we enjoy it with a blend green salad and vinaigrette.
- A 16-ounce package of shelf-stable gnocchi
- A 15-ounce can of chopped tomatoes
- A 15-ounce can of rinsed white beans
- 1/2 cup of torn part-skim mozzarella cheese
- 6 cups of cubed chard leaves (equivalent one small bunch) or spinach
- 1/4 cup of well- shredded Parmesan cheese
- A tablespoon and a teaspoon of extra-virgin olive oil, separated
- A medium yellow onion finely cut
- 4 garlic cloves, shredded
- 1/2 cup of water
- 1/4 teaspoon of newly ground pepper
- Heat 1 tablespoon of oil in a huge nonstick skillet, using medium heat.
- Pour cook and gnocchi, and constantly stir until the blend becomes plumped and looks, normally it takes between 5 and 7 minutes. Transmit in a bowl
- Pour the rest of 1 teaspoon oil and onion into the pan and cook, stir and cook with medium heat, this takes about 2 minutes.
- Add water and garlic, and stir
- Close the lid and cook as soon as the onion gets soft, this takes between 4 and 6 minutes
- Add chard and cook, and stir until the food starts to wilt, this takes justc1 to 2 minutes
- Blend beans, tomatoes, and pepper and cook until a simmer
- Add mozzarella and Parmesan and mix with the sprinkle and gnocchi
- Close the cover and cook as long as the cheese becomes melted and the sauce gets bubbling, this takes around 3 minutes.
- Now transfer the dish into the cup and enjoy
Serving size: 1 cup
A nice cup of Skillet Gnocchi with Chard & White Beans can give you: 326 calories, 6 g fiber, 14 g protein, 56 g carbohydrates, 191 mg calcium, 7 g fat, 4 mg iron, 2724 IU vitamin A, 28 mg vitamin C, 60 mcg folate, 5 g sugars; 9 mg cholesterol, 610 mg sodium and 366 mg potassium
Pork, White Bean & Kale Soup
Kale is can be mixed with lean pork and white beans to make a nice and easy to make soup. Smoked paprika makes the soup a taste of Spanish flair so the fish is often served with warm bread and cut Manchego cheese placed on the side.
- A bunch of kale, chopped and with the ribs removed
- A15-ounce can of white beans, rinsed, see tips
- Note: we often choose canned beans because of the convenience, but they are high in sodium. So you should make a good rinse before adding it to the dish to remove some of sodium (about 35 percent). However, it is recommended cooking your own beans if you have time.
- A pound of pork tenderloin, sheared and cut into pieces of 1-inch
- A cups of compact-sodium chicken broth
- A tablespoon of added-virgin olive oil
- ¾ of teaspoon salt
- 2 teaspoons of paprika, recommended being smoked
- 4 of plum tomatoes, sliced
- A medium onion, chopped
- 4 cloves of garlic, shredded
- 1 cup of white wine
- 1/4 teaspoon of wrinkled red pepper
- Heat a teaspoon of oil in an oven with medium-high heat
- Pour the pork, add salt and stirring while cooking until the outside is not pink any more, this takes around 2 minutes. Bring in a plate, using a pair of tongs, but leave juices in the pot.
- Sprinkle onion in the pot and cook, then constantly stir until the food starting to brown, this takes you between 2 and 3 minutes
- Sprinkle paprika, garlic, and crinkled red pepper (if you want) and cook, constantly stir until you feel sweet-smelling, this takes about 30 seconds.
- Put in tomatoes and wine, raise the heat to high while stirring to avoid browned bits. Pour broth and cook until it gets boiled.
- Put in kale and stir as soon as it wilts
- Decrease the heat to keep the lively simmer and cook, occasionally stir as soon as the kale gets tender, this takes almost 4 minutes
- Mix beans, reserved pork and added juices together
- Cook until the pork and beans are through heated, this takes about 2 minutes.
Serving size: A 2/3 cup
A 2/3 cup can give you: 223 calories, 24 g protein, 5 g fat, 88 mg calcium, 5 g fiber, 2854 IU vitamin A, 34 mg vitamin C, 49 mg cholesterol,19 g carbohydrates, 103 mcg folate, 4 g sugars, 3 mg iron, 881 mg sodium, 925 mg potassium
Here are 2 healthy recipes for winter. Try them to make your meals in winter more diverse.