This is my first blog post. Ever. I feel like I’m behind the times here, but now that I’m all grown up, married, and living in the real world, the next logical step is clearly to create a cooking blog. My goal is to post such fabulously delicious recipes and clever rhetoric that I become famous and get my own TV show. Maybe a movie will be made a la Julie and Julia…
False. Really I just wanted a way to catalog all the recipes I try and share them.
Part of my idea for this blog is to plan out my meals for the week to help with grocery shopping and eating healthy. So, here’s my meal plan for next week:
Wednesday: Noodles and Company Copycat BBQ Mac and Cheese
Thursday: Marinated Minute Steaks
Saturday: Copycat Qdoba chicken tacos
This is one of our favorite recipes ever. I make it at least once a week and I scarf it down so fast it’s embarrassing :D. The gnocchi is so deliciously crisp and the outside and soft on the inside, and the cherry tomatoes are super sweet. It was inspired by this on iowagirleats (one of my favorite cooking blogs!).
1 package gnocchi (found at almost any grocery store in the pasta section. I get mine at Target)
1/2 a package of cherry tomatoes, halved
1/2 c shredded parmesan or other italian cheese (asiago, romano)
1/4 c reduced-fat feta cheese
2 fresh garlic cloves
1 tbsp EVOO
Marinara/tomato pasta sauce (optional)
Drizzle a large frying pan with the EVOO and heat to medium. Crush the garlic cloves and add them to the pan. Once the oil is heated, add the gnocchi and spread it out in an even layer in the pan. Let it cook for about 5-10 minutes, stirring occasionally. They are done when the outsides are a medium golden brown and they feel soft and springy when you push on them with a wooden spoon or spatula.
When the gnocchi is done cooking, turn the heat down to medium low. If you want to add pesto, now is the time. Add a few dollops and stir to coat the gnocchi. The pan will still be very hot so be careful of spitting oil from the pesto.
Stir in the cherry tomatoes. Sprinkle the mixture with italian seasoning if desired. The tomatoes only need to cook for 1-2 minutes until they are soft, but not falling apart. Shut off the heat when the tomatoes are done and sprinkle the cheeses on top of the mixture.
Spoon mixture into bowls. If you want to add marinara sauce for a little more flavor, add some in the bowls. That’s it, you’re done! Enjoy the delicious gooey Italian feast you’ve made!
Nutritional Info from myFitnessPal:
Without pesto or marinara – 449 Calories
With pesto – 569 calories
With marinara – 494 calories
with pesto and marinara – 614
I found this on Pinterest, like most of my recipe ideas.
1/2 c parmesan cheese
1 c greek yogurt
1 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
2-4 raw chicken breasts, depending on how many servings you want
Preheat oven to 375. Combine all ingredients except chicken in a bowl. Put chicken breast in oven safe dish and spread mixture over chicken. Bake for 45 minutes or until cooked through.
Nutritional info, according to myFitnessPal:
Serving size: 1 chicken breast
245 Cal per serving
I haven’t tried this yet, but plan to this week. I’ll add pictures after I make it! I don’t believe in reusing other people’s pictures, because who knows how it will actually look when an amateur like me attempts it :).