gnocchi florentine

source: unknown

this is a super easy & quick meal to whip up when you don't have much time!

1 package gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon italian seasoning
1/2 pound ground beef
1 1/2 cup marinara sauce
1 {10 ounce} package frozen chopped spinach, thawed & squeezed dry
salt & pepper
parmesan

1. cook the gnocchi according to package directions.

2. in a large skillet over medium-high heat, saute the olive oil, onion, garlic, & seasoning for 3 minutes.

3. add the beef & brown it.

4. stir in marinara sauce & spinach.  bring to a boil, then reduce heat & simmer 2-3 minutes.  salt & pepper to taste.

5. add the cooked & drained gnocchi, & cook until it has absorbed some of the sauce, for 2-3 minutes.

serve sprinkled with parmesan.

greek shish kabobs

source: rachael ray | look+cook

i use london broil instead of lamb...

1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper
2 pounds lamp top round, cut into bite-size cubes


1. preheat the broiler or a grill pan.

2. whisk together all ingredients except the meat.  toss the meat cubes in the mixture to coat.

3. thread the meat onto metal skewers {or bamboo skewers that have been soaked in water for 20 minutes}.

4. broil or grill the meat until seared & cooked to medium, 2-3 minutes per side.

serve alongside spanakopita orzo!

taco soup

i got this recipe from my friend, danielle. she's a great cook & baker, & she has some really quick & easy recipes. i like this one because it's made primarily from your pantry!

1 pound ground beef
2-3 cans vegetables with liquid {i like corn, black beans, & green beans}
1 can diced tomatoes {i like fire-roasted}
1 can tomato sauce
1 packet taco seasoning
1 packet ranch mix

1. brown & drain the ground beef. {if you can do this in the bottom of your soup pot, this is a one-dish recipe!}

2. add the canned vegetables/tomatoes.  add water or beef broth if you want a more liquid consistency. add more tomato sauce if you want a thicker consistency.

3. add the seasonings.

4. let simmer till warmed through & the flavors have melded together.

serve with shredded cheese, tortilla chips, & sour cream!

pot roast with carrots & potatoes

i don't use my slow cooker a whole lot, but it is the only way i make pot roast.  i've done dozens of variations on this recipe, & it's never come out bad!  i use a 6-quart slow cooker, but you can adjust the amounts to fit in whatever size you have.

2-4 pounds pot roast
5-6 small red potatoes, chopped into 1" pieces
1 pound baby carrots
1 onion, sliced thin {or 1 box lipton onion soup mix}
worcestershire sauce
salt & pepper
4-6 cups liquid {water, beef broth, coffee}

1. if your meat is frozen {which mine always is}, thaw it at least enough to be able to rub salt & pepper on it.  i generally put my roast in mostly frozen.

2. create a generous bed of potatoes & carrots {& onions, if desired} on the bottom of the slow cooker. leaving just enough room for your roast to sit in the middle.  salt & pepper them.

3. rub salt & pepper into your roast & set on top of the veggies.  {some recipes call for searing the outsides of the roast - i never do this & mine still comes out great, so it saves you time & a dirty pan!}

4. cover your roast with a generous sprinkling {about 1/4 cup} of worcestershire sauce {the one ingredient i never ever change}.  sprinkle on onion soup mix, if desired.

5. add liquid. usually, i use 1 cup coffee {don't know why, but it's good} & the rest water.  but i just made  it this week with only water, & you can also use beef broth instead.  use however much liquid it takes to cover the vegetables & half-way submerge the roast.

6. turn the slow cooker on.  cook on high heat for 3-4 hours if thawed, for 5-6 hours if frozen.  cook on low heat for approximately 2-3 hours longer.  i cook mine until it registers a temperature of 175F which is well-done, but it's never dry.  you can turn it down to "keep warm" until you're ready to serve it.