~Jackie~
Happy New Year! I can’t believe we are already almost halfway through January. Normally January is my least favorite month because the joys of the holiday season are over and it is no longer acceptable to eat Christmas cookies from 8am to 8pm. But I am actually loving January this year – 2015 was a crazy busy year for me and this month is bringing me some peace and relaxation. I finally have time again to enjoy cooking and creating new recipes and to relax on snowy nights with my husband and puppy… I even went skiing this weekend for the first time this season! I always forget how much I miss it until I have a great day on the slopes and end it with some warm comforting foods and alcoholic beverages.
Anywho – losing weight and getting fit always rank number one for New Years resolutions. This is always hard to tackle in January because the weather is still frigid, it gets dark around 5pm, you are probably a little addicted to sugar from December, and bundling up and trying to get to the gym feels like a workout in itself. I think that is why it is really important not to try and drastically change your diet to only cold salads and carb-less dinners, but to continue eating comfort food in a healthier way! Some tips I have: veggie it up – throw vegetables in whenever you can (I put baby spinach in almost everything), cut cheese servings in half, replace high-fat creams with Greek yogurt, use olive oil instead of butter, eat a lot of fiber and protein to keep you feeling full, and finally, make this delicious gnocchi dish.
If I had a whole afternoon to spend in the kitchen with some music and tea, I would gladly make my own homemade gnocchi, but this is usually not the case. I found an incredible pre-made Truffle and Mushroom Gnocchi from World Market that only takes 3 minutes to cook and the light fluffy pillows are so delicious and taste homemade. Pasta can be boring and also full of carbs, so gnocchi are a lighter tasty alternative. These little dough dumplings originated in Italy and are typically made from potatoes and flour and served with a light pesto or red sauce. It is important not to overcook them or else they can get gooey. Gnocchi is delicious on its own, but I like to pair it with some chicken and sauteed vegetables for a full-rounded healthy meal.
To make this easy and quick weeknight meal begin by baking the chicken breast. I used one that I had baked earlier in the week for lunches and had leftover. Just season chicken breasts with salt, pepper, italian seasoning, and extra virgin olive oil and bake for about 30 minutes. You can also make this meal vegetarian by omitting the chicken and adding in extra vegetables. The mushrooms make the dish meaty and hearty so you wont miss the meat (unless you are my husband)! I also love making my own homemade pesto, but when I don’t have fresh basil it is nice to have some store bought ready to use. Once you have your chicken and pesto prepped and ready, all you have to do is saute the mushrooms in a skillet until soft then add in the chopped kale to wilt. I add in the chicken, tomatoes, and just a touch of pesto right before serving. The gnocchi cooks for about 3 minutes in boiling water so wait to do this last. Spoon the pesto over the hot gnocchi after draining and before plating. Plate the chicken and vegetables first then top with gnocchi and cheese (feta or parmesan work great). To make this dish lower calorie, I would recommend just loading up on the vegetables and chicken, taking a small portion of the pesto gnocchi, and omitting the cheese on top – still will taste amazing!
- 1 package pre-made gnocchi or homemade
- 1/4 cup basil pesto
- 1 breast cooked chicken, cubed (salt, pepper, Italian seasoning, extra virgin olive oil) - optional
- 2 cups portabello mushrooms, sliced
- 2 cups kale, chopped
- 1 cup cherry tomatoes, sliced
- 1/4 cup parmesan cheese, shredded
- Preheat oven to 350 degrees.
- Line baking sheet with foil. Season chicken breast with salt, pepper, and italian seasoning (or basil), and drizzle with extra virgin olive oil.
- Bake for 30 minutes or until cooked through and no longer pink in the center. Let cool then chop into cubes.
- Boil water in large sauce pot.
- While water is coming to a boil prep mushrooms, kale, and tomatoes. Heat large skillet over medium with a tablespoon of extra virgin olive oil. Add in mushrooms (salt and pepper) and sautee until soft - about 7 minutes. Add in kale (salt and pepper) and cook until wilted - about 5 more minutes.
- Add gnocchi to boiling water and cook 2-3 minutes or until they start floating to the top of the water. Drain immediately and put back in hot pan and add pesto to coat.
- Add chopped chicken and tomatoes to vegetable mixture and warm through.
- Add the chicken and vegetables to the bottom of a bowl, top with the pesto gnocchi, and garnish with parmesan cheese and fresh tomatoes.
- Enjoy your healthy and hearty meal.
- Watch gnocchi carefully when boiling - overcooking can cause it to get gooey.
