White Fish Bake

Sorry no clever title, but at least I'm blogging again! It's been a while I know. I have a lot of recipes on my list to make and I'm finally feeling inspired again, so there should be many more blogs to come! Recently I purchased a huge box of frozen white fish. It's awesome because it's healthy, thaws quickly and doesn't smell or taste fishy! Well with so much fish to make I figured I needed to try something new and this is my first new fish recipe with ingredients I already had in the house.

I was really happy with how it turned out, it had lots of flavor!

Ingredients:
4 (4oz) tilapia fillets (or other white fish)
5 grape tomatoes, chopped
1/4 cup shredded mozzarella cheese
1 1/2 slices of whole-wheat bread, crumbled in pieces (the heel works best)
1 1/2 tsp italian seasonings
1 tsp garlic powder
1 tsp olive oil
Onion powder
Salt & Pepper
Olive oil spray

Directions:
Preheat oven to 350 degrees.

Pat fish dry then season each side with salt, pepper and onion powder. Spray olive oil in a small baking pan. Place fish in baking pan and bake for approx. 10 minutes.

In a bowl mix together bread, cheese, italian seasonings and garlic powder. Spread the bread mixture on each fillet and then top with tomatoes. Bake for an additional 10 minutes or until fillets flake and are fully cooked. Cooking time will vary depending on the thickness of your fish.

Best Thai in Frisco

Best Thai
8897 Coleman Blvd
Frisco, TX 75034

So it's Friday night and it's time to try out a new restaurant…decisions, decisions. The Mr. and I wanted something close, casual and different than are recent American & Mexican choices. We decided on Best Thai in Frisco.

The place was simple, but nice. We went early (around 5:30pm) so it wasn't very busy. 

There were a lot of dishes to pick from and I had trouble choosing. I decided to go with a classic "Sesame Chicken" and Chris got the "Jungle Noodle". He liked the name, LOL. When it comes to Asian dishes I typically pick a dish with rice and the husband picks dishes with noodles. We always share though so it works out. 

Look at the rice in a heart shape, very cute! Though I was hoping for more vegetables, I really enjoyed this dish. 75% of how I judge an Asian restaurant is by their meat and this place passed my pickiness! Big chunks of nice white meat with little to no gristle, perfect. The sauce was also great, pretty much the taste you would expect from Sesame Chicken.

Jungle Noodle: Fresh big flat noodles stir-fried with white onion, jalapeno, green bean, tomato and sweet basil (with your choice of beef, chicken, pork, shrimp or tofu)

I really liked this dish too, it had the perfect amount of spiciness! They asked on a scale of 1 to 5 how spicy you want it. Chris got 2. It was perfect. All of the flavors went together very well.

Great place, I can't wait to go back!

Side note: I got my iphone 4s in today and the pictures are complementary of it! I LOVE this phone!

Spinach & Feta Cheese Turkey Meatloaf w/ Sun-Dried Tomatoes

Adapted from Eons

My friend Nikki is a great cook and she shares recipes with me from time to time. Sadly I lose them or forget about them most of the time, but this one I didn't! Good thing too b/c it's awesome! I was so afraid that I overcooked it b/c the thermometer read 183, but it was still great. It was moist and very flavorful! Next time I will add more sun dried tomatoes, but leave everything else as is…mmm!

Before the ketchup...

After the ketchup...

Wonderful turkey meatloaf! As you can see I didn't mix all the feta cheese that well lol

Served with a spinach salad tossed in a balsamic vinaigrette. This was the first time trying out this particular kind and it was great. I really liked the fact that all the oil didn't sit on the top, it mixed much better than other kinds.

Ingredients:
1 lb ground turkey
2 large eggs
1/2 cup seasoned bread crumbs (I only had plain so I added some italian seasoning)
1 pkg dry onion soup mix
3 tbs ketchup
1/2 cup (4 oz) feta cheese, crumbled
3 tbsp sun-dried tomatoes, minced
5 oz frozen chopped spinach, thawed & squeezed dry
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Vegetable cooking spray

Directions:
Preheat oven to 400.

In a large bowl combine all the ingredients except ketchup. Spray a 9x5 meatloaf/bread pan with cooking spray. Add meat mixture and top with ketchup. Just enough to cover the top.

Bake at 400 for 35 minutes or until thermometer reaches 170 degrees; let stand for 5 minutes before slicing.

Crab Cake Burgers

Adapted from EatingWell

It's been a while since I've cooked something new and worthy of posting and I'm glad I finally did! These crab cakes didn't turn out like the picture on the EatingWell website and they didn't stick together as nicely as I would have hoped, but they sure did taste great! I was really surprised how much my husband and I enjoyed them…nice surprise.

Pre-shredded crab was a wonderful find! It made the cooking process much faster. 

I think whole wheat bread is sometimes hit or miss on wether it tastes good or not…well this was definitely a hit! So glad I bought it instead of regular burger buns.

And the final product!

Ingredients:  
1 pound crabmeat (I used shredded imitation crab)
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup plain greek yogurt
2 tbs minced chives
1 tbs dijon mustard
1 tbs lemon juice
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp salt
4 dashes hot sauce (Crystal is our fave)
1 tbs olive oil
1 tbs butter

Directions:
Mix all but the last two ingredients in a large bowl. Form into 6 patties. (Make sure they are packed well or else they will fall apart)

Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 3 minutes per side.

To Make Burgers:
Buns (hamburger, rolls or sandwich buns)
Slices of red onion
Broccoli slaw
Creamy chipotle sauce (plain greek yogurt mixed with smoked chipotle sauce)

Garlic Shrimp Pasta

Day 1 of using ingredients in my pantry! Today I used angel hair pasta and canned green beans. Canned vegetables are not my favorite, but they are nice to have around since they last a long time. When I buy a lot of fresh vegetables it seems like some always goes to waste b/c things come up and I won't be home to cook as often as I had intended.

Serves 2

Ingredients:
4-6oz angel hair pasta
6-8oz large deveined frozen shrimp (around 12 - 18)
2 garlic cloves, minced (or pre-chopped garlic in jar, about 1 tsp)
2 tbs butter
1 tbs olive oil
1/4 cup Parmesan cheese
Italian seasoning
Red pepper flakes
Salt & pepper

Directions:
To thaw the shrimp you will need to let the shrimp sit in cool water. I usually have to dump the water out and refill it once. After thawed cut of the tails.

Cook pasta according to directions on the box. While pasta is cooking heat skillet to medium heat. Add the butter, olive oil and garlic. Once butter is melted add the shrimp and let cook for around 5 minutes or until shrimp are pink. Add the shrimp mixture to the pasta to combine and add red pepper, italian seasonings, salt & pepper to taste. Serve the shrimp pasta sprinkled with parmesan cheese.

Green beans - I heated up the can of green beans (drained) in a pot with 1 tbs butter, salt and lemon pepper.

Easy meal that tastes great!

Zorba's Greek Cafe in Plano

This place is POPULAR...on a Saturday night at least! There was a little bit of a wait and the tiny hallway makes for an uncomfortable one, but at the same time it was some great people watching :)

Hmm what should I choose...decisions, decisions!

Oh yes, the sampler platter of course! One thing about me is I love a variety! I wanted to try a little bit of everything so I picked the Zorba's Platter (Gyros and tzatziki, chicken souvlaki, Mousakka, broiled sausage and pita). YUM! 

The atmosphere at this place is great, people kept yelling out OPA which was entertaining. The only downside is how crowded this place gets and how close the tables are together.

Zorba's is BYOB so make sure you bring your favorite wine...we sure did!

Jalapeno Garlic Tilapia by Johnny Carino's

All I have to say is YUM! Johnny Carino's is better of course, but I have a feeling their's is even higher in calories than mine! Eek!

Ingredients:
2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces butter
1 tsp chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach (or 10 oz frozen spinach, thawed)
6 ounces heavy cream
1/4 cup butter
5 ounces angel hair pasta
1/4 cup diced grape tomatoes
Lemon pepper
Salt
Fresh parmesan cheese (optional)

Directions:
Prepare the pasta as directed on the box while completing the below instructions.

Melt the 2oz butter in a skillet on medium heat, then add the garlic. Sprinkle each side of the tilapia fillets with salt & lemon pepper (to taste), then dredge the tilapia in the flour and add to the skilled w/melted butter. Cook fillets about 3 minutes on each side or until they are fully cooked and flaky. Move the tilapia to a place and cover with foil.

Add the jalapenos, spinach, heavy cream and 1/4 cup butter to the empty skillet and heat all ingredients on medium-high heat. Let mixture come to a boil and then remove from the heat to thicken. Add salt and lemon pepper if desired.

Add the pasta to a bowl or plate, top with spinach/cream mixture, add tilapia and sprinkle with cheese (if desired) & diced tomatoes.

Tip: To make this a spicy dish just leave in some of the jalapeno seeds, otherwise just wash them off.

Toasted Barley, Green Bean, and Mushroom Saute w/Chicken

Adapted from MyRecipes

Anyone who likes a lightly sweet asian sauce will love this recipe! I personally LOVE sweet sauces, but my husband on the other hand unfortunately doesn't have the same opinion. He doesn't necessarily hate them, they just don't make him go mmmm like they do me :)

The only negative thing about this recipe is there are a lot of steps...nothing difficult, but a little time-consuming. Oh and the picture makes the dish look bland, but I promise you it's not.

Ingredients for the Chicken:
3 medium chicken breasts
1 tbs brown sugar
2 tbs low-sodium soy sauce
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

1 tsp dark sesame oil

Salt, Pepper, & onion pepper

Ingredients for Saute 
1 cup uncooked quick cooking barley
2 tsp dark sesame oil (divided)
1 cup water
1 1/2 cup low-sodium chicken broth
1 tsp salt
1 tsp brown sugar
12 oz steam in bag - bag of green beens
10 oz fresh sliced mushrooms
1/4 cup rice wine vinegar
3 tbs low-sodium soy sauce
2 tbs agave nectar (or honey)
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

Directions
Preheat oven to 350 degrees.

To prepare chicken cut each breast in half vertically and lightly season each side with salt, pepper and onion powder. Heat the 1 tsp sesame oil in a skillet on medium-high heat. Brown both sides of the chicken, about 1-2 minutes on each side. While browning, mix the brown sugar and next 3 ingredients in a small bowl. Place chicken breasts in a small baking dish & pour the mixture on top. Bake the chicken for about 8-10 minutes or until barely done.

To cook the barley start by heating 1 tsp sesame oil in a skillet on medium-high heat. Toast the barley for about 3 minutes, stirring often. Once lightly toasted add the salt, water & chicken broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Let barley set for 2-5 minutes and then transfer to a large bowl or dish. 

While barley is cooking, steam green beans in microwave per directed on package. Drain green beans and cut in smaller pieces (to your preference). 

Add the remaining ingredients - mushrooms, sesame oil, brown sugar, rice wine vinegar, soy sauce, agave nectar, and ground ginger in the skillet used for the barley. Heat to medium-high, add the green beans and saute the mushrooms & beans for 2-3 minutes. Pour in the cooked barley and mix well, letting in saute for another minute. Last but not least cut up the chicken in bite sized pieces and add to the skillet to re-heat, mixing everything together for about 1 minute. Then serve and enjoy! 

Salisbury Mushroom Steaks

Adapted from Bettycrocker.com

This was a cross between meatloaf and salisbury steak to me. Either way it's a great way to use ground beef. The recipe is pretty simple and they tasted great!

Ingredients 
2 cups fresh sliced mushrooms
1 lb lean ground beef
1/3 cup bread crumbs
1/4 cup skim milk
1 large egg
1/2 tsp thyme
1/3 cup ketchup
1 tbs canola or olive oil
1 package mushroom gravy mix (or other brown gravy)

Directions
Finely chop up 1 cup of the mushrooms. In a medium bowl, mix chopped mushrooms, beef, bread crumbs, egg, milk, thyme and half of the ketchup. Shape mixture into 5 large patties or 8-9 small patties (like I did).

In a non-stick skillet, heat oil on medium-high heat. Add patties cooking for about 6 minutes on each side (or until cooked through). When fully cooked brush the rest of the ketchup on the top of the patties.

Saute the remaining mushrooms in the same skillet as the patties or another skillet for about 3 minutes. While the patties are cooking make the gravy as directed on the package.

To serve place sauteed mushrooms on top of patties and then spoon gravy on top of both.

Buffalo Chicken Salad

If you need something quick to fix for lunch or dinner, this is a great recipe for that. Super simple and it tastes great (especially if your craving buffalo wings). I typically use pre-packaged buffalo chicken strips, but feel free to make your own!

Ingredients:
Buffalo chicken strips (frozen)
Salad mix (I prefer half baby spinach, half romaine)
Baby carrots
Celery
Ranch dressing
Blue cheese crumble
Shredded cheddar cheese (optional)
*Use as little or as much as you like for all of these ingredients*

Directions:
Cook the chicken strips in the oven as directed on the package (should take about 20 mins).

While the chicken is cooking add the salad mix to a large bowl(s) and toss with ranch dressing. Then slice up some baby carrots & celery and add to each salad bowl. Sprinkle with blue cheese crumbles & shredded cheddar cheese.

When chicken strips are fully cooked, cut them up into bite size pieces and add to salad. Serve and enjoy!

Louisiana Catfish with Okra & Corn

Adapted from EatingWell

I think New Orleans is calling my name! I absolutely love this recipe. It's simple yet packs so much flavor and is something different than my boring chicken I cook so often (though I do enjoy my chicken lol).

Ingredients:

4 catfish fillets, patted dry (or other white fish)

2 cups fresh or frozen sliced okra

1 can of corn kernels (15oz), drained 

1 medium red onion, diced

1 tbsp olive oil 

Cajun seasoning (any kind)

Salt (optional) 

Directions:  

Preheat oven to 450F. Spray a baking sheet with olive oil and spread the okra, corn & onion on top. Sprinkle with as much or as little cajun seasoning you want. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes. 

Meanwhile sprinkle both sides of the catfish with cajun seasoning. I used McCormick cajun seasoning first and then used the fish & seafood grinder to add some larger spices. I also sprinkled one side of each fillet very lightly with a little salt. You may or may not need this depending on how much salt is in your cajun seasoning. 

Heat 1 tbsp olive oil in a non-stick skillet on medium-high heat. Add the fillets and cook until browned and cooked through, about 3 minutes on each side. 

Serve with roasted vegetables. Brown rice also makes a nice addition to this meal. 

BBQ Baked Beans & Smoked Turkey Sausage

Adapted from EatingWell

I love the Eating Well website...I just type in the ingredients I have and delicious recipes pop up. I made this into a 4 ingredient dish which is about as easy as it gets. Something simple when you don't have a lot of food at home.

Ingredients:
14 oz smoked turkey sausage
15 oz can of ranch style pinto beans
1/4 cup smoked BBQ sauce
8 oz frozen chopped spinach

Directions:
Chop the turkey sausage into bite size pieces and cook in a skillet on medium-high heat until brown. While the turkey sausage is cooking, thaw and drain the frozen spinach of any water.

Once the turkey sausage pieces are browned add the pinto beans (drained, but not rinsed), the thawed spinach and BBQ sauce. Cook on medium heat until heated through, about 1 minute.

Quick Chicken Cordon Bleu

Adapted from EatingWell

Picture from EatingWell website

Ingredients:
4 boneless, skinless chicken breast cut in halves horizontally (so the breasts are thinner)
1/3 Gruyere or Swiss cheese
2 tbsp reduced-fat cream cheese
1/2 cup dry whole-wheat breadcrumbs
1 tbsp chopped parsley
1 tbsp & 3 tsp olive oil, divided
1/4 cup chopped ham or bacon or Canadian bacon
Salt & Pepper to taste

Directions:
Preheat oven to 350.

Season both sides of each chicken breast half with salt & pepper. Combine cheese and cream cheese in a bowl. Combine bread crumbs, parsley and 3 tsp olive oil in another bowl.

Heat the 1 tbsp olive oil in a large ovenproof non-stick skillet over medium heat. Cook the chicken until browned on both sides, about 1 minute per side. Move chicken to center of skillet so all pieces are touching. Spread with cheese mixture, sprinkle with ham and top with breadcrumb mixture.

Bake until the chicken is no longer pink in the center, about 7 - 10 minutes depending on the thickness of your breasts.

Lemony Orzo-Veggie Salad with Chicken

Adapted from CookingLight

Nice light lunch or dinner. I think I prefer it warm (which I included instructions for), but it's nice cold as well. Only around 300 calories per serving and it makes 4 servings.

Ingredients:
1 cup uncooked orzo
6 tbs fresh lemon juice
1 tbs extra-virgin oil oil
1 tsp salt
1 tsp garlic powder
1 tsp honey or agave nectar
1 tsp black pepper
1 1/2 cup shredded rotisserie chicken breast (skinless)
1 cucumber, chopped
1 red bell pepper, chopped
1/3 cup sliced green onions
1/2 cup (2 ounces) crumbled goat cheese

Directions:
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in large bowl.

While orzo cooks, combine lemon juice and next 5 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken, cucumber, bell pepper and onions; toss gently to combine. Sprinkle with cheese.

I ended up adding a little extra salt & lemon pepper to my plate, but it all depends on your taste.

Hot Method: Do not rinse orzo. Lightly saute red bell pepper, cucumber, and chicken in skillet with cooking spray until warm. Toss with orzo and juice mixture (warmed in the microwave); then sprinkle with cheese.

Spicy Apricot-Lemon Chicken

Adapted from MyRecipes

I like sweet and spicy so I thought this chicken recipe was pretty tasty. Another easy recipe I will surely make again. I served the chicken with steamed broccoli (seasoned with lemon pepper & salt) and baked sweet potato fries. Yum!

Ingredients:

4 - 6 oz skinless, boneless chicken breast halves

1/3 cup apricot preserves

2 tbsp fresh lemon juice

2 tbsp water

1 tbsp olive oil

Red pepper flakes

Pepper

Salt

Directions:

Sprinkle both sides of chicken with salt, pepper & the red pepper flakes (to taste).

Place large non-stick skillet over medium-high heat and heat the olive oil.  Cook chicken until done, about 5 minutes on each side. Remove chicken from pan and keep warm.

Add apricot spread, lemon juice, and water to pan, stirring until smooth and heated through. Spoon sauce over chicken. Serve over a salad or with sides.

Spinach Tomato Pizza

Just like most people I LOVE pizza. Unfortunately most pizza you buy from places like Pizza Hut or Papa Johns contains a gazillion calories! So I try to limit my pizza intake to only when I'm in group gatherings where pizza is my only food option. BUT in between those group gatherings when I'm having pizza cravings, I make my own! You can add pretty much any ingredients you want to it and personalize it however you want. It's much healthier for you and it satisfies the pizza craving. Even better is the pizza dough mix I purchase is only 44 cents per package!

Ingredients:
Pizza dough mix (or pre-made pizza crust)
Pizza sauce
Baby spinach leaves
2 tomatoes, thinly sliced
Italian cheese blend

Directions:
Prepare pizza dough as directed from the package. Add sauce, spinach, tomatoes and cheese. Bake until crust is done and cheese is melted (crust package normally has cooking directions with oven temp).

The amount of toppings depend on 3 things; how large your crust is, how you typically like your pizza, and how calorie conscious you are. Add as little or as much as you like.

Edamame Succotash with Shrimp

Adapted from EatingWell

As I'm sure many of you have noticed already I love the EatingWell recipes! The website has tons of healthy and delicious recipes and the majority of them that I've tried have turned out great. To be honest I'm not really sure what a "succotash" is (I'll have to look it up), but it turns out I like it. This recipe was light, fresh and satisfying. The only disappointment was I didn't really taste the bacon. It's a sad thing I know lol ;)

Ingredients:
2 slices turkey bacon
1 tbsp olive oil
1 bunch scallions, sliced, or 1 medium onion, diced
1 red bell pepper, diced
2 clove garlic, minced
1 1/2 tsp thyme
10 oz frozen shelled edamame, thawed
10 oz corn (canned or frozen, thawed)
1/2 cup reduced-sodium chicken broth
1 tbsp cider vinegar
1/2 tsp salt
1 pound raw shrimp (26-30), peeled and deveined
1/2 tsp lemon pepper
1/4 tsp paprika

Directions:
Cook bacon in a large nonstick skillet over medium heat until crisp, about 3-4 minutes on each side. Leave drippings in the pan, transfer bacon to a plate lined with paper towels; let cool.

Add oil to pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low heat and cook for 5 minutes.

Meanwhile toss shrimp with the lemon pepper & paprika. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp is cooked through, about 5 minutes. Crumble the bacon and sprinkle on top.  

4 servings - only about 300 calories a serving!

Chicken Piccata with Mushrooms & Zucchini

Adapted from EatingWell

So I want to start off by saying that I know my food & pictures don't always turn out all that pretty in appearance, but that doesn't mean they don't taste delicious! This is a perfect example. It's not as pretty as the picture on the website or pictures you see in cookbooks, but that's b/c I don't like spending extra time on the way it looks (or messing with my camera). I figure it takes long enough to fix the food that as long as it tastes good, then I'm a happy girl! Okay enough about that now I'm starting to ramble lol. This dish was a little time consuming and had a lot of components, but I must say I absolutely enjoyed it!

Ingredients:
6 oz whole-wheat angel hair pasta
1/3 cup all-purpose flour
2 cups reduced-sodium chicken broth
4 chicken cutlets, trimmed
1/2 medium white or yellow onion, chopped
1 medium zucchini, thinly sliced
2 tbs olive oil
10 oz package mushrooms, sliced
3 cloves garlic, minced
1/2 cup white wine
2 tbs lemon juice
2 tbs capers, rinsed
2 tsp butter
Salt & pepper to taste

Directions:
Bring a large pot of water to a boil. Add pasta and cook until tender according to package directions. Drain and rinse.

Meanwhile, whisk 5 tsp flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with salt & pepper on each side then dredge in flour. Heat 1 tbs oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and cooked all the way through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat remaining 1 tbs oil in pan over medium-high heat. Add onions, mushrooms and zucchini and cook, stirring, until they soften and start to brown, about 5 minutes. Transfer to plate or bowl. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and 1/4 tsp salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in capers, butter and mushroom/onion/zucchini mixture. Toss the pasta with the sauce mixture. Serve chicken on top of the pasta. A little parmesan cheese makes a great topping (optional).

Skillet Gnocchi with Spinach & White Beans

Adapted from EatingWell

So this was my first time to ever try gnocchi much less cook with it! I had no clue what it was until about two weeks ago when I was watching a cooking show on my lunch break at work. My friend Angelica mentioned one of her favorite dishes at the Olive Garden is a gnocchi dish so I was excited to try it for myself.

This dish turned out even better than I expected! It was pretty simple and it was delicious! I may have added a bit more cheese than it called for b/c I didn't measure, but either way I was really happy with how it turned out. Leftovers were just as good! Yum!

6 servings - only 325 calories per serving!

Ingredients
2 tbs olive oil, divided
1 16 oz package shelf-stable gnocchi
1 medium yellow onion, chopped
4 garlic cloves, minced
8 oz frozen chopped spinach (thawed in microwave)
15 oz can diced tomatoes w/Italian seasonings
15 oz can white beans, rinsed
1/4 tsp freshly ground pepper
1/4 tsp salt
1/2 cup shredded park-skim mozzarella cheese
1/4 cup finely shredded parmesan cheese

Directions
Heat 1 tbs oil in large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 tbs oil and onion to the pan and cook, stirring over medium heat for about 2 minutes. Stir in garlic and cook for additional 3 minutes. Add thawed spinach, tomatoes, beans, pepper and salt and bring to simmer. Stir in gnocchi and sprinkle with mozzarella and parmesan. Cover and cook until cheese is melted and the sauce is bubbling, about 3 minutes.