Hearty Chicken Gnocchi Soup

This may just be my favorite soup! If your looking for healthy, this isn't it. The creamy, gnocchi, and flavors all go so well together. I got this recipe straight from Mel's Kitchen Cafe.

Ingredients 

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1/2 cup)
• 1 cup chopped carrots
• 1/2 teaspoon dried thyme
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 cups fat free half-and-half
• 1 cup lowfat milk
• 1 cup low-sodium chicken broth
• 16 ounce package gnocchi
• 1-2 cups cooked, shredded or diced chicken breasts
• 1 cup fresh spinach, coarsely chopped
• Salt and pepper to taste

DIRECTIONS

1. In a 4- or 5-quart pot, heat the olive oil over medium heat until hot and rippling. Add the chopped onion, carrots and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant.
2. Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat.
3. Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for 1-2 minutes until heated through. Season with salt and pepper to taste and serve.

Crock Pot Minestrone Soup

This is my favorite minestrone! I don't have that many crock pot meals I love, mainly because I really like fresh food. This recipe you add the fresh ingredients the last thirty minutes. Anytime we have soup we have to have some kind of bread, or else my children and husband are still hungry!

(image via skinnytaste.com)

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender. (I have never done this step)

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.Ladle soup into bowls and top with extra parmesan cheese.

Here is the link to the recipe. 

Heather's Best Ever Chocolate Bundt Cake

This recipe is so good but so simple.  I always keep these ingredients on hand so that I am always ready to make a quick dessert.

1 pkg. Duncan Hines devils food cake mix
1 12 oz. pkg. semi-sweet chocolate chips
1 small pkg. instant jell-o chocolate pudding
2 eggs
1 3/4 cup milk

Stir together until well blended.  (I use a whisk.) Pour into a greased bundt pan.  Bake in preheated 350 degree oven for 50 - 55 minutes.  (Check after 45 minutes...this cake goes from done to over done very quickly!)  Cake should spring back when touched.  DO NOT OVER BAKE.  Let cool for 10 minutes, loosen edges with a knife, and turn over onto a serving plate.  Dust with powdered sugar. (I use a sifter.)

Caramelized Pear and Gorgonzola Pizza

Pizza:
1 recipe pizza dough (I use dough from Fresh & Easy)
6 oz. gruyere cheese, shredded
4 oz. gorgonzola dolce
1 firm but ripe pear, cored and thinly sliced (1bout 1/4 inch)
1 sweet yellow onion, sliced thinly
handful of walnuts, chopped
olive oil
butter
black pepper

Salad and Gorgonzola dressing:
4 cups spring greens, washed and dried
3 Tbsp. seasoned rice wine vinegar
3 Tbsp. olive oil
1 Tbsp. honey
1/4 cup sour cream
1/4 cup plain yogurt
1/2 cup crumbled gorgonzola cheese
pepper

Directions:
Preheat oven to 450 degrees.
Over medium heat in a small skillet, caramelize the pears in melted butter.
Caramelize the sliced onions in butter over medium heat.
Shape the pizza dough and let it rest for 15 minutes.  Brush lightly with olive oil.
In a jar with a sealable lid, combine all the ingredients for the dressing, screw on the top, and shake until well incorporated.
Top dough with a small drizzle of gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese and top with pieces of gorgonzola cheese.
Bake at 450 for 8 - 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle walnuts and black pepper on pizza while it is hot.  Top with salad and dressing.
We like to bake our pizzas on the gas grill on a pizza stone.

Karen's Succotash

This is a very simple side dish that is quick and easy to prepare.  We love it with mashed potatoes. Add other vegetables that your family likes. (I think lima beans are traditional in succotash.)
1 zucchini, quartered and sliced
1/2 Red Pepper, chopped
1/2 yellow onion, chopped
16 oz. frozen corn (I like petite sweet corn)
1 cup chicken broth
olive oil
Saute the onion in some olive oil for a few minutes.  Add the red pepper and zucchini and stir fry for a few minutes until crisp tender. Add the frozen corn and chicken broth.  Simmer for a few minutes until the vegetable are done.

Shredding Chicken Made Easy

Heidi just taught me that you can throw your chicken after its been cooked into your kitchen aid mixer with the paddle and turn it on to INSTANTLY shred your chicken!!!!!! It saves so much time!!!!!

Chicken Soft Tacos

4 Chicken Breasts

1 bottle Salsa

1 can Corn

1 can Black Beans

Taco Seasoning

Put all ingredients in crock-pot. Cook on low for 5-6 hours. Shred chicken. Serve with tortillas, lettuce, tomatoes, cheese, sour cream, etc