Creamy Tomato and Spinach Pasta Sauce

Entire batch contains 805 calories, 9 fiber, 16 protein

• 1 (14.5 oz) can diced tomatoes
• 1 cup chopped fresh spinach
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp dried basil
• 1/2 tsp granulated garlic
• 2 tbsp all purpose flour
• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese

In a large saucepan, combine tomatoes, spinach, salt, pepper, basil, and garlic. Cook and stir until sauce comes to a boil.

Meanwhile, in a medium bowl, whisk together flour, milk, cream, and parmesan. Add this mixture to the tomato mixture on the stove and continue heating and stiring until mixture has thickened (about 5 minutes). 

Add to sauce your choice of pasta noodles (4 servings worth), tortellini (16 oz package), or 1 package homemade gnocchi, all cooked according to package directions. Stir to coat then serve.

Garbanzo Tomato Pasta Soup

Entire batch contains 850 calories, 45 grams of protein, and 56 grams of fiber. Serves 4. 

• 4 cups vegetable broth
• 56 grams pasta shells
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 1 pint cooked garbanzo beans (cooked from 135g dry), rinsed and drained
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper

In a medium pot, bring vegetable broth to a boil. Add pasta and cook for 10 minutes (al dente). Meanwhile in a frying pan over medium heat, saute onion and garlic in a little water to prevent sticking. Once done both are done, add onions and garlic to the pot with broth and pasta. Add to the pot the tomatoes, beans, and spices. Simmer an additional 5 minutes then serve.

Gnocchi

Each 16 ounce package contains 1179 calories, 36 grams protein, and 10 grams fiber

• 1000 grams peeled potatoes
• 500 grams flour
• 4 eggs (replace with 1/4 cup olive oil for vegan gnocchi)
• 2 tsp salt
• 200 grams additional flour for kneading

Boil peeled potatoes until tender. Strain, transfer to a large bowl, and mash with a fork. Allow to cool then mix in flour and eggs. 

On a floured surface, knead until ball forms. Roll dough into 1/2" to 3/4" thick ropes then cut ropes into pieces 1/2" wide. Gently toss/roll the pieces around in the flour before moving them onto a 9x13" pan lined in plastic wrap. 

Continue rolling, cutting, and flouring the pieces until a single layer of gnocchi covers the bottom of the pan. Place a sheet of plastic wrap on top and continue placing the gnocchi in the pan to create a second layer. Repeat until all the dough has been made into gnocchi and placed in the pan with plastic wrap between each layer. Top the pan with a final piece of plastic wrap and transfer it to the freezer for 24 hours. 

The next day, divide the frozen gnocchi into 4 zip lock bags, each containing approximately 16 ounces of gnocchi. Squeeze out as much air as possible then return the bags to the freezer until ready for use.

Cook frozen gnocchi in a large stock pot of boiling water for 13-15 minutes.  Drain and rinse gnocchi then stir it into a pan of sauce of your choice such as creamy tomato and spinach sauce.

Marshmallow Popcorn Balls

• 125 grams mini marshmallows
• 3 tbsp butter
• 60 grams air-popped popcorn

In a saucepan, melt mini marshmallows and butter, stirring constantly. Pour mixture over popcorn and stir until coated. With greased hands, form into 7 balls each weighing between 25 and 30 grams. Each popcorn ball contains 130 calories