Rustic Gnocchi Pork Tenderloin

 Low Fodmap Rustic Gnocchi Pork Tenderloin

Need: 

Pork Tenderloin
Salt 
Pepper
Garlic Oil (or if not low fodmap, garlic, and olive oil) 

Gnocchi (I use Gluten Free) 
Garlic Oil 

Fresh Tomatoes (4-6 medium sized) chopped OR Canned Whole Tomatoes 
Garlic Oil
little bit of sugar 
Dried Italian Seasoning
Salt and Pepper
Fresh (or dried Oregano) 
White Wine (Dry- Pinot Grigio or Sauv Blanc) 
Pat of Butter 

PORK
Preheat oven to 400 
Brown pork in oven-proof skillet in the garlic oil (sprinkled with salt and pepper)- I used Cast Iron  (3ish minutes each side). Place skillet in the oven 20 minutes (or so) until Meat is 155- let rest. 

Meanwhile....

GNOCCHI & SAUCE 

SKILLET: toast Grocchi on the stove (pan, smidge of oil, medium heat, toss frequently until lightly browned ) 

Same Skillet if you want (after you remove gnocchi) or save time with a 2nd skillet: 
bring garlic olive oil to warm, ALL the chopped tomatoes, and seasoning. Simmer on high to let it reduce a bunch. I made it spicy by adding red pepper flakes. Add in a splash of white wine (or balsamic vinegar or nothing). Let Simmer. When ready to serve, stir in the butter. 

ENJOY all together :) YUM!

just to change it up...

dang we got snow today and this mama was NOT going to pass up a great chance to play in it....i mean play with the kids in it ;)

so the menu got changed around so nuggets and tots could be thrown into the oven and eaten when we got back in from our adventures in the winter wonderland.

boys rounded their nutritious tyson nuggets and ore ida tots with applesauce and yogurt. josh had a side salad and bread. this mama got a touch creative and once again found an accidental awesomeness!

buffalo chicken salad
bed of romaine lettuce
sprinkling of pecans and french fried onion salad toppers
shredded mozarella
black olives
cut up chicken nuggets
drizzled with ranch and franks buffalo sauce

mmmmmmm

tomorrow we will get back to our normally scheduled meals..... probably ;)

accidental awesomeness

sometimes the best things i create are accidental--as in this morning. i was making my yummy spicy steak stew and it turned into something more on accident--follow below for this yummy tomatoey variation!

what i created is a "doubled" recipe as i will be freezing some so adjust as necessary

saute two packs of beef stew meat (salted and peppered) in olive oil until browned.
add chopped onion, chopped red pepper (can omit), and four large chopped fresh tomatoes.

stir and continue to cook over med-med/high.

add a few minced garlic cloves, cayenne pepper to taste, red wine, and worteshire sauce. (you know i don't measure....so if i had to eye ball it..... 1 cup red wine, 1/4 cup worteshire sauce). add more pepper, some thyme, parsley flakes and i also added green goddess dressing seasoning (penzey's spices--garlic, sugar, basil, dill, green onion, etc.)

stir and let simmer for a while. then add beef broth and lots of diced potatoes and  BIG can of crushed tomatoes (these was my SUPER secret accidental addition.....thought they were chopped tomatoes).  let simmer. mine didn't have enough "broth" so i added more wine (....yeah...) and more beef broth.

you can eat it as it (soup) or combine cold water with cornstarch, stir in and it will thicken into stew.

i have tasted this creation already this morning (started making it 2.5 hours ago) and it is AMAZING! we will be having it for dinner later this week..... tastes best when it sits :)