Olive Garden Chicken Gnocchi Soup - with a little touch

( I found this wonderful soup from pinterest-tournadoughalli- we love everything gnocchi, and this turned out amazing!)

~ 1 lb. boneless skinless chicken breast, cooked and shredded (I marinated mine overnight in Italian dressing, then cooked them on the grill or use leftover grilled chicken)

~ 1 Tbsp. Avocado oil

~ 4 Tbsp. butter

~ 3/4 c. flour

~ 1 small onion, chopped

~ 3 cloves garlic, minced

~ 6 c. chicken broth

~ 2 c. milk

~ 1 c. carrots, shredded

~ salt and pepper to taste, I also used some seasoning salt

~ 1 16oz pkg. mini potato gnocchi, I used regular

~ 1 c. spinach, chopped, optional

1.  In large dutch oven or stock pot, melt butter and oil together.

2.  Add onions, carrots and garlic and cook until onions are translucent.

3.  whisk in flour and let cook for a minute, slowly stir in chicken broth and simmer until it starts to thicken up.

4.  Meanwhile cook gnocchi in pan according to directions on package, drain and set aside.

5.  Add milk to the veggies and chicken broth, mix and bring to a boil, stir in seasonings.

6.  Once it boils, reduce heat and add the cooked gnocchi, spinach and chicken, simmering until heated through and thickened.

**can add 1c. chopped celery

 

French Dip Sandwiches

 French Dip Sandwiches

(This comes from my husband, he knows how to cook!  And a family favorite!)

One loaf of  French bread, sliced  in half diagonal

 melted butter

parmesan cheese, in the can

sliced roast beef

au jus ( can buy packet but we like the one in the small bottle called "Johnny's"

--spread butter on French bread halves and sprinkle Parmesan cheese on both, put under broiler until toasted and light brown

make up Au Jus and 2 minutes before taking off stove, add the sliced roast beef to give it extra flavor, then remove the beef and put on top of bread and put it together, slice and serve with juice on the side for dipping.

Note:  can put sliced mozzarella cheese on top and melt before putting beef on.

Marshall's Wonton Salad

     Wonton Salad

Makes 8-12 servings

Ingredients:

• 3-4 chicken breasts cooked and shredded

• 2-3 bunches of spinach

• 1 small head of lettuce

• ¾ lb. grated swiss cheese

• 1 c. cottage cheese

• 1/2 pkg. Wonton wrappers - Cut in strips and fry until crisp

Dressing Ingredients:

• 1.5 tsp. Poppy seed

• ¾ c. White vinegar

• ½ c. Oil

• ¾ c. Sugar

• 1 ½ Tbsp. Grated onion can use minced

• 1.5 tsp. Salt

• ¾ tsp. Dry mustard

Instructions:

1. Mix dressing with hand blender or regular blender, and let sit.

2. Mix salad, and let it sit - add wontons and dressing just before serving.

   
   
   

Taco Salad

 Taco Salad

(this recipe brings back so many high school memories!  We had the best lunch ladies who made everything from scratch so many good lunch meals!  I have not been able to get Nellie's rolls, it was a family secret, but I'm thinking mine come close to being the best anyway :))

1 lb. hamburger, crumbled and cooked with 1 packet of taco seasoning  

grated cheese or cut into small cubes, cheddar/ jack 

chopped tomatoes

chopped yellow onions or green onions

1 can beans, I like black, but they usually put red beans in 

small can of sliced olives

crushed tortilla chips

Italian dressing in bottle, ( I don't have an amount) mixed with small amount of mayonnaise - mix in with salad and add tortilla chips - use the dressing as a salad dressing so don't overdo it!

Tex Mex Dip

TEX MEX DIP

(or 7 layer dip) 

(this dip came from a friend when we lived in our apartment in South Orem)

1st layer :  1 can refried beans

2nd layer:  8 oz. container of sour cream

                    3/4 c. mayonnaise

                    1 pkg. Taco seasoning

                    Mix this 2nd layer together and put on top of 1st and 2nd layer

3rd layer:  guacamole (or small guacamole dip container)- to make guacamole I use 2 avocados , smash, I don't measure the rest of the ingredients because it's to your taste, lemon juice about 1 1/2tsp. can use lime juice, mayonnaise, about 1/4 c. , garlic powder, about 2 tsp.  I like garlic so I am generous, garlic salt to taste, I usually just sprinkle it over just to give it enough flavor.

4th layer:  green onions( about 3 to 4) , chopped 

5th layer:  tomatoes, chopped ( I use enough to cover layer about 2 medium ones)

6th layer:  1 can sliced olives ( or 2 small ones)

7th layer:  grated cheese, about 2 c.  ( I use colby jack cheese) 

Serve with Tortilla chips and enjoy!

Lion House Quiche

Lion House Quiche Lorraine

1 - 9 inch unbaked pie crust

1 c. (4 oz we use a little more than that) shredded Swiss cheese, can use Gruyere cheese

6 sliced bacon, cooked and crumbled

3/4 c. ham, minced

2 green onions, sliced and chopped

1/2 green pepper, chopped

3 eggs, slightly beaten (my husband uses 5 to 6)

1 c. light cream (use a little more, but not too much!)

1/2 tsp. grated lemon peel

1/2 tsp. salt

1/4 tsp. dry mustard

Bake unpricked pastry shell for 5 min. at 425 degrees F. Remove from oven and arrange cheese, bacon, and ham in bottom of shell.  Sprinkle with green onion and green pepper.  

In medium bowl combine eggs, cream, lemon peel, salt, and dry mustard.  Pour evenly over cheese mixture.  Bake at 325 F. for 45 min. or until set.  Remove from heat and let stand about 10 min. before serving.  

 

Baked Omelets

 I'm not sure where I got this recipe.  I wrote it down on a piece of paper hoping someday I would make it.  Well today is that day and can I say how wonderful these are?!!! Moist in the middle, I would eat them with salsa next time I make them. I like that they make a high protein breakfast :) and a great grab and go breakfast!   Makes 12 regular muffin size

*** Grease muffin tin :

1 handful diced ham

can fry bacon and save grease for sautéing vegetables

can also fry up and crumble sausage

1 diced onion

1/2 green pepper or can use yellow/orange peppers

mushrooms sliced (optional)

can use any vegetable of your choice, chopped   ---

- sauté veggies in butter (or bacon grease ) until onions are slightly brown

* add meat to veggies

In bowl whisk 8 eggs,

add 1/4 c. milk

1/2 tsp. olive oil (this keeps it moist)

1/2 tsp. baking powder (helps it to raise)

salt and pepper

 to taste

1 c. grated cheese, I use colby/jack and la gruyere, can use any cheese you would like ( make sure you don't overdo it on the cheese or it will stick to pan)

add mixtures together and

--Divide into  greased muffin tin 

Bake at 375 F. for 18 to 20 min. or until golden brown and puffed up.  Leave in pan for 5 minutes.

Serve with salsa.

***Can make ahead and freeze, then heat and eat!

**Can use your imagination with this, my sister used chopped artichoke hearts, a little cream cheese, broccoli and whatever vegetable you like.  

Enjoy!