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Easy Weeknight Gnocchi with Vegetables

This is a super easy recipe to whip up on a weeknight that looks and tastes as if it took you all day. It is healthy and satisfying and with one easy alteration can be made vegetarian if you so desire! So, relax, make use of leftover vegetables you have in your fridge, and cuddle up to this delicious and filling meal.

Ingredients

  • 12 oz package of frozen gnocchi (kept frozen until placed on sheet)
  • 1 medium sweet potato, cubed
  • 1-pint cherry tomatoes, whole
  • 1 ½ cup asparagus, chopped into 1-inch pieces
  • 1 green pepper, cubed
  • ½ yellow onion, slivered
  • 1 ½ cup bacon, chopped (can be withheld if vegetarian)
  • 5 oz package whole basil leaves, torn
  • 2 tsp garlic powder
  • ½ cup freshly grated parmesan cheese
  • 4 tbsp butter
  • Olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 425°F
  2. Line a large baking sheet with foil
  3. Place the prepared vegetables and frozen gnocchi onto the baking sheet. (*Note: if the pan is overcrowded, feel free to spread it out onto more than one baking sheet as I did. * )
  4. Coat the vegetables with an even layer of olive oil, and add the garlic powder, salt, and pepper. Mix to coat evenly.
  5. Place the chopped bacon around the tray on top of the vegetables.
  6. Cut the four tablespoons of butter into ¼ inch cubes and spread it evenly on top of the sheet tray. (This is important. The butter is needed to ensure the gnocchi does not dry out.)
  7. Place the tray or trays into the oven for 25-30 minutes until vegetables are cooked and the bacon is crispy.
  8. Remove from the oven, top with parmesan cheese, and enjoy!

Guest Blogger: James Madison Dietetics
Emily Salvaggio

 

Mediterranean Sheet Pan Chicken

The new year brings new motivation and resolutions. Many of us may be opting to eat healthier this new year. If so, this is the recipe for you. The moist chicken paired with the beautifully roasted vegetables makes the perfect well-rounded dinner for you or the family. And it’s so delicious, it’s sure to please any eater.

Ingredients for the Chicken

  • 4 boneless skinless chicken breasts
  • Greek salad dressing/ marinade
  • 1 cup halved cherry tomatoes
  • 1 small (or ½ large) red onion, sliced in thin rounds
  • 2 lemons sliced
  • 16 basil leaves (4 on each breast)
  • 1 tsp garlic powder
  • Salt and pepper
  • Optional: top chicken with feta cheese and capers

Ingredients for the Glaze

  • ½ cup honey
  • 2 tsp chili garlic sauce
  • 1 ½ tbsp water

Directions

  1. Preheat oven to 375 °F
  2. Place the chicken in a large bowl or plastic bag with the marinade (or dressing). Add enough marinade to evenly coat the chicken. Marinate overnight or just while preparing other ingredients.
  3. On a large sheet pan, evenly spread the onions and tomatoes. Place the chicken on top, pouring any remaining marinade on the chicken and vegetables.
  4. Season heavily with salt, pepper, and garlic powder.
  5. Place the sliced lemons evenly over the top of each chicken breast along with four basil leaves.
  6. Place the chicken in the oven and cook for 25 minutes or until the chicken has reached an internal temperature of 165 °F.
  7. While the chicken cooks, place the honey, chili garlic sauce, and water in a small pan. Heat on medium until it is evenly combined and begins to boil.
  8. When the chicken is done, spoon the honey chili sauce over each breast. Top with feta cheese and capers if desired. Enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio