Chicken & Gnocchi Soup

...how do I change up my typical soup ingredients?

Mr Reed loves soups. I am not sure what it is about them but he is always encouraging me to try new recipes. The problem with soups (for me) is I tend to gravitate to the same ingredients - so trying to keep it light I found this light broth version (rather than creamy) on CanadianLiving.com & I decided this will be on the meal plan for lunch this week; adapting the recipe to become a slow cooker version. (Please see CanadianLiving.com for the original) For those of you who aren't familiar with

gnocchi - don't be intimidated. It's essentially a small

dumpling/noodle texture & will be sure to please.

2 boneless skinless chicken breasts, diced in cubes

1 onion, diced

1 carrot, diced

1 celery stalk, diced

2 cloves garlic, minced

1 tsp dried oregano

1 pinch salt

1 pinch ground pepper

1 bay leaf

1 pkg (900 ml) sodium reduced chicken broth

1 pkg (1 lb/500 g) fresh gnocchi

1) Add chicken, onion, carrot, celery, garlic, oregano, salt, pepper, bay leaf & chicken broth to slow cooker

2) Turn on high for 4 hours or low for 8

3) Once ingredients in slow cooker are done move on the step 4

4) Add 1 1/2 cups of the chicken broth from slow cooker (including bay leaf), 1 1/2 cups water & gnocchi to pot & bring to a boil

5) Reduce heat to medium; uncovered, until gnocchi float to top & are firm to the touch  about 5 minutes

6) Discard bay leaf & return juices & gnocchi to crock pot & serve

Tell me, Mrs Reed...what's the verdict?

The verdict can be summed up by my husbands response, "it's kind of a big heavy noodle, eh?" Gnocchi is gross! It was about as appetizing as the results of my final pic of the soup. The broth was really good however; even though I forgot to put carrots in. I scooped out the gnocchi & will put in a different noodle for tomorrows lunch. Or I may just scratch the whole thing all together & just freeze the chicken & broth for something else. Maybe if you like gnocchi you will like this - but us - never again.

Chicken Quesadillas

...how do I incorporate healthy grains at lunch that don't taste like cardboard?

My husband has been recently diagnosed with high cholesterol - however some changes in his diet should be all that is needed. Because of this I have been searching for great tasting ways to incorporate ingredients that lower cholesterol & avoid the "bad stuff" as much as we can. Because of this I have fallen in love with Kontos multi grain flatbreads.

2 boneless skinless chicken breasts

2 cups chicken broth

Pepper

Sour Cream

Salsa

2 Kontos Flatbreads

Cheese

Green Onions
Taco Seasoning (Bought or homemade)

1) Place 2 boneless skinless chicken breasts  in crockpot & cover with 2 cups chicken broth or enough to cover half the chicken

2) Grind black pepper over chicken

3) Cook on low for 8 hours or high for 4.

4) Retain broth in container & freeze for soups etc

Homemade Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

5) Add homemade taco seasoning, chicken & 2 tsps of broth to food processor & pulse until well mixed

6) Add sour cream to 1 flatbread & salsa to another

7) Add chicken mixture, cheese & green onions to 1 flatbread; cover with other

8) Place on baking sheet at 375F for 15 mins or until flatbreads are crsipy & cheese is melted

9) Cut in 4 wedges & serve with diced jalapenos, sour cream & salsa

Chicken Salad Flatbreads

...how do I make sandwiches fun again?

My husband & I are both very fortunate that we share our lunch hour at the same time & work minutes from home. This allows us to have a more satisfying meal & gives me more daylight to photograph my concoctions. I found this recipe while trying to decide on yet another alternative to "the sandwich". I often discover simple & flavourful recipes on allrecipes.com & sure enough this is where I found my husbands new favourite chicken salad recipe! Pairing it up with my favourite healthy (yet delicious!) flat breads made for a quick & appetizing lunch. I store the chicken mixture in my fridge up to 3 days between the two of us.

2 boneless skinless chicken breasts

2 cups chicken broth

Pepper

1 celery stalk (diced)

2 cloves of garlic(minced)

1 green onion (diced)

2 tsp Worcestershire sauce

1 half lemon juice

1 tsp lemon rind

2 tbsp Miracle Whip

2 tbsp Hellmann's Mayo


2 Kontos multi grain flat bread
Grated cheese
Lettuce
Mustard

1) Place 2 boneless skinless chicken breasts  in crock pot & cover with 2 cups chicken broth or enough to cover half the chicken

2) Grind black pepper over chicken

3) Cook on low for 8 hours or high for 4.

4) Retain broth in container & freeze for soups etc

5) Preheat oven to 375F

6) Add chicken, celery, garlic, onion, Worcestershire sauce, lemon juice & lemon rind to food processor & pulse

7) Add mayo to chicken mixture & pulse until creamy

8) Add pepper to taste

9) Place flat breads on baking sheet; spoon mixture 1/2 inch thick over 1 flat bread & sprinkle with cheese

10) Place in preheated oven & bake at 350F until cheese melted

11) Remove from oven & add fresh lettuce & mustard

12) Cover with other warmed flat bread & cut into 4 wedges

2 wedges = 450 calories