I made this last week and made it again tonight for pictures. It is so yummy!

It really comes together quickly, so I had everything prepped and ready.

Set a pot of water to boil for the gnocchi.

In another skillet, melt 3 tablespoons of butter. (I don’t have problems using real butter. I make allowances for it and I savor it.)

When melted, add 2 tablespoons pinenuts

And 2 cloves of minced garlic

Let that brown about 2 minutes until everything is nice and fragrant.

Go ahead and put the gnocchi in the water. I prefer refrigerated gnocchi, but the store I was at only had frozen.

And then we start adding the spinach.

(I roughly chopped the spinach beforehand. I think it tends to clump up when left whole. But that’s totally optional.)

Add a handful at a time until it’s all in there and wilted.

I found this pint of “gourmet” tomatoes. I love them. I halved them and added to the spinach.

and about 1/2 cup of parmesan cheese. I saved some of this for sprinking on top.

You know the gnocchi is ready when it’s floating at the top. I just used a straining spoon and transferred the gnocchi to the spinach miture.

stir it all up…

Put it in a pretty bowl and sprinkle a little cheese on top.

And you have a pretty, filling meat-free dinner!

Serves 4.

Nutritional info per serving: 383 calories; 17g fat; 3g fiber.

But here are today’s eats. And, I promise, recipes are coming soon!

Breakfast: Via, Fage with granola

Lunch: Amy’s frozen burrito topped with green salsa and sour cream.

Dinner: roasted red pepper fettucini

and for dessert, we split an orange.

Breakfast round 1: Via. I love these things. My walls are almost the same color!

Lunch part 2 (when Nate got up): oatmeal pancake.

Lunch from the grocery store hot bar. We split this bowl of tomato black bean soup…

…and then we split a falafel wrap. I need to make falafel. Anyone tried to make it before?

Dinner: Fage and yogurt.

Breakfast: a Via and a peanut butter and nutella sandwich.

Lunch: oatmeal pancakes!!

Dinner: egg sandwich and pretzels.

Snacky snack: a little bit of Fage.

Lunch: hummus and veggie sandwich with pretzels. This is SO good!

Snack: oranges are really good right now. One good thing about winter.

Dinner: oatmeal pancakes and milk

Such a good food day! Everything really hit the spot.

But I guess we still have a while to go, eh?

Breakfast: A Via and 1/2 and a Clif bar.

Lunch: hummus on flatbread and pretzels.

Snack: orange. It was really good.

Dinner: Leftover Hoppin’ John. My guess is that I ate little more than half of this. Just wasn’t feeling really hungry after my run.

Gonna WiiFit for a little while before I go to bed. Night all!

I’ve been eating really well and mostly taking pictures, but I haven’t had time to post them. But I’m making the time today!

Breakfast: pb& nutella sandwich and Via

Lunch: the last of the black bean cakes and some Terra chips

Dinner: Hoppin’ John…made from home!

Lunch: leftover black bean patty and sweet potatoes.

Dinner: Baked polenta and kale with rosemary carrots.

Such a tasty food day!

Lunch: hummus and veggie sandwhich with terra root veggie chips.

Dinner: black bean cakes and roasted sweet potatoes.

That’s it! Not any other bites! Go me!

In a bowl, combine some cheddar, some montery jack, and some finely chopped onion.

Shred a rotisserie chicken. Kitchen Helper Husbands are very good at this job.

And now we make the sauce.

In a blender goes some 2% milk

some cilantro

an egg (cracked, of course)

a can of diced green chiles

and a can of tomatillos. And give it all a whirl!

Time to put it all together!

Combine the chicken, shredded cheese and onion in one bowl. Soften tortillas in the microwave and get your assembly line ready. I LOVE having an above range microwave when I make enchiladas.

Put some of the chicken mixture in a tortilla and roll up.

Repeat until all the chicken mixture is gone. (Sidenote: I usually stick with whole wheat tortillas, unless it’s enchiladas. I just love flour ones. And I allow myself this white flour indulgence.)

Pour the enchilada sauce over the top.

Bake for 20-25 minutes covered with foil. (Not sure where the foil is in this picture. I swear, it was there)

Top with cheese and put back in the oven for 5 minutes or until cheese is melted and bubbly.

Serve with sour cream, guacamole and chips!

Chicken enchiladas

3 chicken breasts, cooked and shredded
3.4 cup shredded monterey jack, divided
3/4 cup charp cheddar, divided
1/2 cup chopped onion
2/3 cup 2% milk
1 egg
salt and pepper
1 (11oz) can tomatillos, drained
1 (4.5 oz) can green chiles, undrained
8 flour tortillas
sour cream
Combine chicken, 1/2 cup of each cheese, and onion. Set aside.

Comgine milk, egg, salt pepper, tomatillos, and chiles in a food processor. Process until smooth.

Heat tortillas in microwave to soften. Spoon 1/2 cup chicken filling into tortilla, roll up, and placei n baking dish. Repeat with remaining tortillas and filling. Pour sauce over enchiladas.

Cover and bake at 375 for 20 minutes. Uncover, sprinkle with remaining cheeses, and bake 5 more minutes or until cheese melts. Serve with sour cream.

Serves 8.
Nutritional info: 314 calories; 13g fat; 2g fiber; 23g protein.