Spinach Gnocchi with Chicken, White Beans, Spinach, and Tomato

As you can tell from my recent posts there are limited things I can make here in my tiny Italian kitchen. I do not own a chefs knife to say the least...I cut my melon with a bread knife, enough said. I realize many of my recent posts are recipes that use white beans, spinach, and chicken. What can I say? To prepare beans all you need to do is open the can and rinse them which is one reason why they have become an every day diet staple to me here. 

I apologize for my recent lack of ingredient diversity, I promise to try to get a bit more creative throughout the semester. Nevertheless, this gnocchi was REALLY delicious and made a very healthy and hearty dinner tonight. I was spoiled tonight and used fresh homemade spinach gnocchi that I bought at the central market in Florence yesterday! It was incredible! Also this recipe only took me about 30 minutes from start to finish, and I have plenty of leftovers to eat tomorrow which makes this a perfect meal in my book.

Spinach Gnocchi with Chicken, White Beans, Spinach, and Tomato 

Serves 4, Total Time: 30 minutes

1 T extra virgin olive oil

4 thinly sliced chicken breasts, cut into 3 inch pieces and sprinkled generously with salt and pepper

1 medium yellow onion chopped

3 cloves minced garlic

1 package of fresh spinach gnocchi ( I would look for it at either Whole Foods or Trader Joes)

1 15 oz can white beans, drained and rinsed

1 14.5 oz can crushed tomatoes not drained 

1 bag baby spinach

Salt, pepper, and grated parmesan cheese to taste

Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for about 5 minutes or until chicken is about 90 percent cooked through. Add the onions and cook until they are soft and translucent, about 3 minutes. Add the garlic and saute for one minute. Add the gnocchi to the pan and gently saute for 4 minutes or until done. Add the spinach. Once the spinach is wilted add the beans and the tomatoes in juice and let simmer for 2 minutes or until heated through. Serve sprinkled with freshly grated parmesan cheese. 

Mange!

Baked Pesto Chicken

This dish comes together in a flash for a quick and healthy weeknight meal. This recipe has only 3 ingredients and baking the chicken makes it extra juicy and delicious! I served this with spinach sauteed in olive oil and garlic and some leftover whole wheat pasta with beans but this would go well with almost any side dish. You could have this chicken over a salad or on a sandwich with roasted red peppers, or over a bed of spaghetti. The opportunities are endless!

Baked Pesto Chicken
Serves 4, Total Time 25 min

4 chicken breast halves
1 jar pesto or homemade pesto (Classico brand is excellent)
1 small ball fresh mozzarella

Preheat the oven to 450. Spread a spoonful of pesto onto both sides of each chicken breast. Bake chicken on the middle rack for 15-20 minutes or until mostly done. Remove Chicken from the oven and place a few slices of fresh mozzarella on top of each chicken breast, bake for an additional 5 minutes or until the chicken is fully cooked through and the cheese is melted.

Easy Whole Wheat Penne With White Beans

Ciao from Italy! I arrived in Florence on Wednesday to study abroad for the semester. I am not planning on leaving...ever...the food, the people, the city, everything and everyone is beautiful. I finally had the chance to cook for myself for the first time this afternoon. I did not have a lot of time or ingredients on hand so I quickly threw this together for lunch with what I had. It's nothing special but its a very healthy and hearty meal that comes together in less than 15 minutes. Perfect for lunch or dinner with a side salad. Also, sorry for the lack of quality and clarity of the picture, it really looks a lot more appetizing in person!!!





Easy Whole Wheat Penne With White Beans
Serves 4, Total Time 15 min

8 oz whole wheat or multigrain penne
1 T extra virgin olive oil
1 T minced garlic
1 15 oz can white beans drained and rinsed
2 cups tomato basil pasta sauce of your choice
Freshly grated parmesan cheese to put on top
Fresh torn basil to put on top
Salt and Pepper to taste








Cook the pasta according to package instructions. While the pasta is cooking heat the olive oil in a large skillet over medium high heat. Add the garlic and stir until fragrant. Add the white beans and salt and pepper to taste and stir until the beans are heated through, about 2-3 minutes. Add the pasta sauce and lower the heat to medium, simmer the sauce and beans until the sauce is heated through. Drain the pasta and return to the pot. Stir in the sauce and beans, top with freshly grated parmesan and torn basil

Game Day Broccamoli

Sunday's at my house are reserved for watching football while mindlessly devouring an entire bag of Tostitos scoops and onion dip...of course this is a delightful experience although sometimes it is nice to have a healthy option as well! My Game Day Broccamoli (Broccoli guacamole) is the perfect creamy delicious dip to devour guiltlessly. Made with heart healthy avocados, pureed broccoli, and tangy greek yogurt it has become a Sunday game day staple at my house. If you want to be super healthy you can serve this with veggies (as shown below) but don't be fooled, the chips were out...just not in the picture!

Game Day Broccamoli 
Total Time 25 min, Serves 4 generously

1 ripe avocado
1 cup broccoli florets
3 T plain greek yogurt
2 cloves fresh garlic minced
Juice from half of a fresh lime
1/4 cup diced red onion1/4 cup diced tomato
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Tostitos Scoops or fresh veggies for serving

Steam the broccoli until tender (about 2-3 minutes) and pulse in a food processor until smooth. In a bowl mash the avocado. Stir in the pureed broccoli, greek yogurt, garlic, and lime juice and mix well. Gently mix in the onion, tomato, cilantro, and salt and pepper.

Sundried Tomato and Pesto Torta

When I tell you that you will not be able to stop eating this absolutely delicious appetizer I AM NOT JOKING. This torta is so delicious I could eat it for dinner with a spoon...it was the star appetizer of both parties I served it at and everyone wanted the recipe so here it is! I made this recipe my own by lightening up some of the ingredients to make it a little bit less naughty. I've made this previously using all full fat ingredients as well and it tastes identical so I prefer to go with my skinny version and eat more! I served this with mini whole wheat toasts, but it would also taste great with fresh veggie sticks, sliced baguette, or pretzel crisps. I also used my leftovers as a sandwich spread and also as cream cheese on my bagel and it was delicious. It makes A TON...which trust me is a good thing.  You can make this torta up to three days in advance but it needs to be made at least one day before because it must be refrigerated overnight. This recipe is a little bit more time consuming but if you are pressed for time you can use store bought pesto instead of making your own to cut down on time (Classico makes a great jarred pesto).

Sundried Tomato and Pesto Torta
Serves 15,  Total Time 1 hour plus needs to be refrigerated over night

• 
  
• For the Pesto:
• 
  
• 4 garlic cloves
• 1 1/2 cups (packed) fresh basil leaves
• 1/4 cup pine nuts plus extra for sprinkling on top when served
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/3 cups reduced fat cream cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese

• For the Sun dried Tomato Spread:
• 
  
• 1/3 cup reduced fat cream cheese
• 1 1/3 cups drained oil-packed sun-dried tomatoes
• 1/3 cup tomato paste

• Cream Cheese Layer:
• 
  
• 2 cups reduced fat cream chesse
• 3/4 cup light butter (I used smart balance), room temperature

• Nonstick vegetable oil spray

Top with:

• Fresh basil sprigs
• Toasted pine nuts
• Whole wheat mini toasts, Baguette slices, fresh veggies, pretzel crisps...

Here is the original recipe and directions for assembly... 
Original Sundried Tomato and Pesto Torta

Enjoy, and don't say I didn't warn you when you cant stop eating this...

Grilled Baby Bok Choy Dressed in Soy Garlic Sauce

Bok choy is a cabbage like asian vegetable that comes in stalks, I prefer baby bok choy but it is more difficult to find (I can usually find it at Whole Foods). Bok choy and baby bok choy taste pretty much identical, baby bok choy is just smaller and I think a bit more tender. Bok choy is great because it absorbs the flavor of anything you choose to use as a marinade. It is also tasty if you simply brush with a little bit of olive oil and sprinkle generously with salt and pepper. Tonight for dinner I made healthy shrimp fried rice and decided to grill up some bok choy using an asian marinade to compliment the flavors in the rice. It turned out wonderful, I ate 3 whole stalks! (6 halves) :)! eat as much grilled bok choy as you'd like, it's a healthy and filling side because of the water content of the vegetable which fills you up without filling you out! 

Grilled Baby Bok Choy Dressed in Soy Garlic Sauce

Serves 4-6, Total Time 35 minutes

6 heads baby Bok Choy washed and sliced in half lengthwise

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 T olive oil or toasted sesame oil (personal choice)

4-5 cloves chopped garlic

2 t fresh grated ginger 

1 t honey (optional)

Combine all ingredients and lay bok choy flat side down in marinade and let marinate for 15 minutes. Turn bok choy over and let sit another 15 minutes. If you have a large enough container with a cover it works great because you can just flip it over to marinate the flip side. Preheat Grill to high heat. Lay bok choy flat side down on grill and close the hood for 2-3 minutes or until grill marks form. Flip and close hood for another 2-3 minutes or until bok choy are charred nicely on both sides. 

Here is the link to Ellie Krieger's Sesame Shrimp Fried Rice with Cabbage that I served with the grilled bok choy. I followed the recipe exactly. This fried rice is easy, healthy, and way more delicious than any chinese takeout I've had! This would also be good with chicken, beef, pork, or no meat if you are a vegetarian.