Creamy Pumpkin Gnocchi Soup

Well we had another "snowpocalypse" this week.  The DC area is absolutely crazy about shutting things down when there is a projected snow storm.  So when it's cold and snowy out, I can't think of anything more perfect than a bowl of delicious, hot, creamy soup.

I've really been wanting to try this Creamy Chicken and Pumpkin Gnocchi Soup from Skinny Fork, so I figured this was the perfect time.  Plus I am a huge gnocchi fanatic and I have been wanting to make my own for a while.

The gnocchi did take a while to make, maybe about an hour.  The hardest part was rolling everything out, and went much smoother once I got into a rhythm.  I did not make the little fork indentations, I was getting too impatient and I wasn't making it for company.

I cooked the gnocchi in a few batches since I was using a smaller pot (the big pot was for the soup!).  And I got to put my potato masher to good use again to scoop these guys out.  I like to get creative with my kitchen utensils.

The recipe only uses half of the pumpkin gnocchi, so I laid the other half out on a baking sheet (before cooking) and froze them until they were solid.  After they were completely frozen, I put them in a ziploc freezer bag.  I plan on using them later this week, which means I really made 2 dinners in one tonight.  Multitasking!

This soup was delicious and it totally hit the spot.  And, bonus, it reheated well the next day!

Rainbow Chicken

Sometimes it's hard for me to figure out how to eat more vegetables in the day.  I don't mind vegetables for the most part, but I don't typically think of them being the main component of a meal.  I'm trying to change my mindset on that, and this recipe for Rainbow Chicken from Kitchen Parade definitely helps.

I did, of course, make a few changes to the recipe.  I have made this before and I knew I wanted to have a little more spice rub for the veggies, so I doubled the ingredients.  Instead of using sweet potato, I used butternut squash.  When I got home I realized I forgot to buy carrots, which ended up being okay because there was tons of butternut squash.  I also used two zucchini because they were so tiny.  And lastly, I used 4 chicken breasts instead of thighs.  

The spice rub totally makes this dish and it fills the house with an amazing aroma while it's cooking.

I cooked this covered with foil for 50 minutes and without the lemons.  The first time I used the lemons, but every other bite ended up being sour.  Next time I will cut the potatoes and squash smaller to make sure they get a little more tender. 

Check out those beautiful veggies! Yum!

Workout Update and Meatballs

Today was finally my day off!  Wednesdays never come fast enough after working the weekend.  This morning I did Day 15 of the Body Rock 30 Day Challenge.  It's hard to believe that it's halfway over...and that I've actually kept up with the workouts.  I'm definitely feeling stronger.  Even though I'm still doing pushups on my knees (working on that), I can do way more pushups than I could a few weeks ago.  When I watch the videos I sometimes think "there's no way I could do that"...and then I try it and find that I can.  Can't wait to see how I feel after the next 15 days!

My sister and I got Chipotle for lunch, which I haven't had since probably June.  Way too long.  My sister on the other hand had it yesterday, ha!  I had a salad with black beans, barbacoa, corn salsa, sour cream and a side of guacamole.  YUM.

For dinner tonight I made Chicken Parmesan Meatballs from Dinner: A Love Story.  I love these meatballs.  I don't add the fennel seeds (not a fan) or lemon zest. 

I also use Muir Glen pasta sauce to brush on the meatballs, then use the rest over spaghetti squash as a side. 

This recipe also gave me a reason to use another Christmas present...a new pastry brush!

These meatballs are pretty big too, so it's definitely a filling meal.

Spaghetti squash is a great side instead of pasta to keep the calories in check!

Taco Tuesday (and Monday!)

For dinner last night I made Chicken and Black Bean Tacos from Undressed Skeleton.  These tacos are full of flavor and they are super healthy.  Baking them makes them the perfect amount of crunchy.  Plus, they are much easier to eat than a typical hard shelled taco.  And bonus, they were delicious as leftovers!

I used my all-time favorite salsa:

And some reduced fat mexican shredded cheese:

I left out the jalapenos because they are a little too spicy for my tastes.

I think it's easier to lay out all 8 tortillas and put on the toppings so everything is even.  Here is my "taco making station":

And here are all the tacos rolled up.  I didn't think they would all fit in my 9x13 pan but I squished them all in!

Dinner is served! With some Wholly Guacamole and light sour cream :)

Crunchy Ranch Chicken Fingers

Up until the age of about 18, I used to order chicken fingers at every restaurant.  Seriously, everywhere...even at steakhouses.  With 3 sides of honey mustard.  I actually used to have a ranking of restaurants based on deliciousness of honey mustard.  While I have (mostly) grown out of that phase, I do still love chicken fingers now and then.  So I decided to make a healthier, non-fried version.

Here's what you'll need (for 2 servings):

3/4 pound uncooked chicken tenders
1 egg
2 cups cornflakes
1 packet ranch dressing mix
Pam cooking spray

1. Preheat the oven to 450 degrees.

2. Pour the cornflakes into a bowl and crush them with your hands.  Add the packet of ranch dressing mix and combine.  Crack the egg into a shallow bowl and whisk.

3. Dip a piece of chicken in the egg, then roll in the cornflakes.  Place the chicken on a baking sheet covered in foil.  Repeat with remaining pieces of chicken.

4.  Once all the chicken is coated, lightly spray with Pam.  

5. Cook for 12 to 15 minutes, turning once halfway through.