Cheesy Skillet Gnocchi

GnocchiI’m getting a bit bored in the kitchen. It has been a while since a recipe has really wowed me. I was starting to think my taste buds are a bit off. But the hum drum changed the night that I made this. It was super easy, and super delicious! So glad to have found this little gem from Dinners, Dishes and Desserts. It turned an ordinary summer supper time into a delightful eating event. Plus, the leftovers were just as good the next day, and that’s saying something, I hardly ever want to eat the leftovers of anything!

Ingredients
  • 1 (16 oz) package gnocchi
  • 2 tsp olive oil
  • 2 cloves garlic, finely minced
  • 12 oz Italian sausage
  • 1½ cups tomatoes, diced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup heavy cream
  • ½ cup Mozzarella cheese

1. Heat oil in large skillet. Sauté the gnocchi for 7 minutes. Scoop into bowl and cover to keep warm.

2. Crumble sausage in same skillet and cook until fully cooked through, add to the bowl with the gnocchi.

3. Cook tomatoes, garlic, and seasonings in same skillet, over medium heat for 7 minutes. Add cream. Cook until heated through. Return gnocchi and Italian sausage to pan and stir to combine. Remove from heat. Top with cheese and cover until melted.

4. Eat and enjoy!

Lasagna Soup

IMG_9445My entire family agrees that Lasagna is one of the most delicious, most scrumptious, most satisfying meals that has ever been invented. They would be quite pleased to eat it most nights of the week. However, it takes a bit of time to make. It also is quite expensive, so the grocery budget doesn’t always allow for lasagna. However, this soup came together so quickly, it was made in record time. It also uses way less cheese, so a nice friendly meal for the budget as well. The family was very pleased when this was served up for dinner.

Recipe very slightly adapted from The Frugal Foodie Mama

  • 1 lb of ground beef
  • Salt & pepper
  • One 24 oz jar of your favorite pasta sauce
  • 1 1/2 cups of beef broth
  • 2 cups of water
  • 4 Tbsp. Parmesan Cheese
  • 8 lasagna noodles, broken into spoon sized pieces
  • Shredded mozzarella, for topping the bowls of soup

1. Cook Ground Beef in skillet with salt and pepper. Drain fat.

2. Add pasta sauce, broth, and water. Bring to a boil. Stir in noodles. Cook for 5 minutes. Reduce heat to medium and continue to cook until your noodles have reached desired consistency. Stir in parmesan cheese.

3. Ladle soup into bowls and top with mozzarella. Let sit for 5 minutes to allow cheese to melt.

4. Eat and enjoy!

Stuffed Pizza Pretzels

IMG_9271Our littlest daughter chose pizza pretzels for her “pick of the month”. After looking at three different grocery stores, I was ready to give up. She suggested looking for a recipe to make them homemade. Smart little monkey, I have. So we headed on over to pinterest and found this recipe over at A Duck’s Oven. So I headed to the kitchen to get these started. This was not a throw together, easy recipe. It was quite a bit of work! I even took the easy route and used store-bought tomato sauce. But they were delicious, and the family was impressed at my super awesome pretzel making abilities. So in the end all that time I spent was well worth the effort.

Dough:
  • ¾ cup warm water (110 degrees F)
  • 1½ tsp instant active yeast
  • 2½ tsp sugar
  • 1 tsp salt
  • 3 tbsp butter, softened
  • 2 cups + 2 tbsp flour

Water for boiling:

  • 6 cups water
  • ½ cup baking soda
Stuffing:
  • 1 cup mozzarella, diced
  • ¼ cup cheddar cheese
  • 2 tbsp grated or shredded parmesan cheese
  • 10 pieces of pepperoni, diced into small chunks
  • Garlic powder
  • Italian seasoning
Topping:
  • 1 egg
  • Grated or shredded parmesan cheese
  • Italian seasoning

1. Place first 3 ingredients in bowl of stand mixer. Let sit for 10 minutes until frothy. Add salt, butter and 2 cups of flour. Mix with dough hook for 5 minutes. Place in greased bowl. Turn over once so both sides have been greased. Cover with clean kitchen towel and let rise in warm spot for 1 hour.

2. Divide into 5 equal portions. (or 4, we had 5 eating). Roll each into a 16 inch rope. Place remaining 2 Tbsp on counter and spread out. Roll rope flat.

3. Toss together first 4 ingredients of stuffing. Sprinkle each rolled flat doing strip with garlic powder and Italian seasonings. Divide stuffing evenly between them, spooning down the middle. Bring dough together pinching edges to seal in cheese. Bend making a pretzel shape and pinch edges so they stay together.

4. Boil your 6 cups of water with baking soda. Boil each pretzel for 30 minutes. Drain and place on well-greased cookie sheet. Beat egg. Brush over pretzels. Sprinkle with Parmesan and Italian seasonings.

5. Bake for 15 minutes at 425 degrees. Serve with warmed up tomato sauce as dip.

6. Eat and enjoy!IMG_9252IMG_9254

Italian Sausage Skillet

IMG_7761A couple of things I love. Stir-fries. Zucchini. Italian Sausage. So when I found this recipe over at Taste of Home I immediately added it to the meal plan. In fact, I cooked it up for a quick Saturday night supper, the day I went grocery shopping. I like Italian Sausage because it is so flavorful. Never a dull bite will you have if Italian Sausage is on the menu. Of course stir-fry is always a quick and hearty meal. Just start that rice up in my slow cooker , chop up all those veggies and fry away. Never have I thought of adding zucchini to stir-fry before, now it could possibly end up in all things cooked in a wok.

  • 5 Italian Sausage links
  • 3 small zucchini
  • 1 small onion
  • 1 (14.5 ounce) can stewed tomatoes
  • hot cooked rice

1. Remove Sausages from casings. Cook Italian Sausage in large skillet or wok. Crumble as you cook.

2. Drain grease. Add zucchini and onion. Cook 2 minutes. Add tomatoes. Cover and simmer 15 minutes.

3. Serve over hot rice.

4. Eat and enjoy!