RECIPE - Nutty Millet Veggie Bites

I haven't tried this yet but it sounds yummy and they looked pretty in the photo.
Serves 4: 170 calories, 6g fat, 1 sat fat, 0 cholesterol, 55mg sodium, 23g carbs, 3g fiber, 7g protein


1 cup finely grated carrots
1/3 cut finely chopped roasted salt free nuts
1/2 cut chopped red pepper
1/3 cup chopped red onion
1/4 cup chopped fresh parsley
1/3 gluten free fat free egg substitute
1 tsp gluten free salt free garlic herb seasoning
1/4 tsp black pepper
1-1/2 cups hot cooked millet


Preheat oven to 350. Line 8 cup muffin tin with foil liners. Coat liners with nonstick cooking spray.
Combine everything but the millet.
Add the hot millet and stir gently.
Spoon into muffin cups.
Bake 30-40 minutes until a knife comes out clean from the center.
Serve warm or at room temp.

RECIPE: Easy Gnocchi Garden Skillet with Beef

This is equally as good with no meat. Simple and fast and tasty!



15 oz. can no-salt diced tomatoes, undrained  (I use fire roasted)
1 large zucchini, cubed
1 cup sliced white mushrooms
1 small onion, chopped
2 tsp minced fresh garlic
1/2 cup water
8 oz. sirloin steak, trimmed and cubed, uncooked
1 cup whole wheat gnocchi (potato dumplings in the pasta aisle or sometimes with refrigerated pasta) or mixture of plain and wheat
1/3 cup FRESH basil leaves (definitely go with fresh basil instead of dried)


In a large skillet, combine tomatoes, zucchini, mushrooms, onion, garlic and water. Place on high heat and bring to boil. Reduce heat and simmer COVERED for 10 minutes.


Stir in beef and cooked covered for 5 minutes. Add gnocchi and basil and return to a slight boil. Cook uncovered for 5-10 minutes or until sauce thickens slightly. Season with pepper.


Serves 4:  225 calories, 50 mg cholesterol, 4g fiber, 19 g protein, 6g fat, 2g sat fat, 165mg sodium