Gnoocchi, Banana Choc Chip Waffle, Lemon Chicken

From Double Delicious by Jessica Seinfeld via GOOP

Gnoocchi

Prep: 40 minutes

Total: 50 minutes

Yield: Serves 6

• 1 (15-ounce) container part-skim ricotta cheese
• 1/2 cup sweet potato puree
• 1 large egg
• 1 large egg white
• 1/4 cup grated Parmesan
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
• 1 cup all-purpose flour
• 1 (24-ounce) jarred pasta sauce, heated or at room temperature

In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.

Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.

Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.

Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g

Banana Chocolate-Chip Waffles

Prep: 10 minutes

Total: 20 minutes

Yield: Serves 4

1 cup whole-wheat pastry flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons canola oil

2 large egg whites

1/2 cup low-fat (1%) buttermilk

1/2 cup carrot puree

1 ripe banana, mashed (about 2 cups)

2 tablespoons bittersweet or dark chocolate chips

nonstick cooking spray

Preheat a waffle iron on high. In a large bowl or zipper-lock plastic bag, mix the flour, baking soda, baking powder, and salt. In another large bowl, beat the oil, egg whites, buttermilk, carrot puree, and banana with an electric mixer. Mix on low speed for 1 minute until smooth. Stir in the chocolate chips.

Add the flour mixture. Stir with a wooden spoon until just combined—the batter will be lumpy. Coat the waffle iron with cooking spray. Ladle 1/8 to 1/4 cup of the batter into each compartment of the iron. Cook until the top of the iron releases easily and the waffle is lightly brown, 4 to 5 minutes. Serve immediately.

Calories: 298, Carbohydrate: 40 g, Protein: 7 g, Total Fat: 13.5 g, Saturated Fat: 2 g, Sodium: 565 mg, Fiber: 6.5 g

Lemon Chicken

Prep: 15 minutes

Total: 25 minutes

Yield: Serves 6

1 tablespoon chopped garlic

2 tablespoons plus 1 teaspoon olive oil, separated

3 cups low-fat, reduced-sodium chicken broth

2 tablespoons freshly squeezed lemon juice

2 teaspoons water

2 teaspoons cornstarch

1/2 cup cauliflower puree

1 tablespoon chopped parsley (optional)

2 large egg whites

1 large egg

1 cup whole-wheat flour

1/2 teaspoon salt

1 teaspoon garlic powder

6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.

In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.

Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.

Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g