gnocchi with sausage and spinach

Ingredients

• 2  9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
• 1  tablespoon  olive oil
• 1  medium yellow onion, finely chopped
• 1  pound  Italian sausage, casings removed
• 1  clove garlic, finely chopped
• 1  5-ounce bag baby spinach
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 3/4  cup  (3 ounces) grated Parmesan, plus more for serving
• (I added some left over peas and it was great)

Directions

1. Cook the gnocchi according to the package directions. Drain, reserving ¼ cup of the cooking liquid.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
4. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5. Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Mashed Potato Pancake

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
1/8 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

1. Combine potatoes, eggs, flour, and garlic powder in a bowl. 2. Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Sweet and Spicy Chicken

This was so great and healthy! It's meant for 2 but I'd double it ;)

1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon white sugar

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
2 boneless, skinless chicken breasts (we used 3 and butterfly them (cut in 1/2 length wise so they are thinner and cook faster/more evenly!)

2 tablespoons butter

 

1 tablespoon olive oil

juice of 1/2 lemon

In a small bowl, combine all the spices.
Flatten your chicken breasts with a meat mallet to allow for even cooking.
Coat both sides of flattened chicken breasts with the spice mixture generously.
In a pan, heat the butter and olive oil over medium heat.
Saute chicken until golden brown, about 6 minutes on each side.
While chicken is cooking, squeeze the lemon juice over the chicken.
Continue cooking stirring frequently to coat evenly with sauce.

Polenta Cake with plums

This was a great dessert!  Make your own whipped cream and it's even better :)

(Gluten Free too)

Ingredients

• 10  red or black plums
• 1/4  cup  plus 5 tablespoons sugar
• 2  cups  whole milk
• 1  tablespoon  vanilla extract
• 1  stick unsalted butter, plus more for the baking dish
• grated zest of 1 lemon
• 1/2  teaspoon  kosher salt
• 1  cup  instant polenta
• 1/2  cup  honey
• 4  large eggs, separated
• whipped cream, for serving

Directions

1. Heat oven to 350° F. Butter a 9-inch square baking dish. Slice the plums into a bowl. Sprinkle with ¼ cup of the sugar and toss; set aside.
2. In a small saucepan, over low heat, warm the milk and vanilla. Add the butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Add the honey, egg yolks, and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.
3. In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture.
4. Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. Slice and top with the plums and whipped cream.

Slow Cooker Beef and Broccoli

This makes enough for 2 or 3.

It only takes about 4 hrs. total in crock-pot so may be a put on at lunch type...not all day.  Served with rice :)

Ingredients:
1 lb uncooked lean & trimmed boneless top round roast of beef, sliced thin and cut into bite-sized pieces
1 cup beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil (found by the other Asian products)
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed

Directions:
1.    Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
2.    Turn crock pot temperature to low and cover. Cook for 4 hours (the original recipe says 6 but my beef was perfect after 4 hours, so check to see if yours is done at 4 and if not you can add more time) until the beef is cooked through.
3.    Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.