Rustic Italian Gnocchi Soup, Mongolian Beef & Broccoli, Turkey Taco Chilli Mac

Produce
2 Onions
Celery
Garlic
Red bell pepper
Baby spinach
Basil
Carrots
Fresh or frozen Gnocchi (16 oz.)
4 cups broccoli
Scallions
Ginger
Cilantro (garnish)

Meat
14 oz. Italian Chicken Sausage
1 lb. sirloin steak
1 lb. ground turkey


Dairy
Parmigiano-Reggiano
Milk
3/4 cup sharp cheddar cheese

Pantry
Chicken Stock (4 1/2 cups)
Flour
Roasted Red Bell Peppers
Rice wine vinegar
Sesame Oil
Soy sauce
Cornstarch
Brown sugar
Oyster sauce
Rice
Red beans
Tomato sauce
1 can fat free refried beans
15 oz can chicken broth
8 oz. whole wheat shells or gluten free shells


Rustic Italian Gnocchi Soup
In a small bowl, make a slurry by mixing together the flour and 1/2 cup cold water.

Heat a pot over medium heat.  Add sausage and cook breaking the meat into small pieces.  Cook until browned.

Add 1/2 cup water, 4 1/2 cups chicken stock and 1 cup of fat free milk and bring to a boil. Add 1 chopped onion, diced carrots, celery, 4 chopped garlic cloves, parmesan rind (optional) salt and pepper and return to a boil.  Partially cover the pot and reduce to simmer until veggies are soft (about 15-20 minutes).

Uncover and slowly stir in the slurry mix and continue stirring while soup returns to a boil.

Add gnocchi, spinach and basil.  Cook until gnocchi start to float to the top and become fluffy.

Source:  SkinnyTaste

Mongolian Beef & Broccoli

Mix together 2 tsp. cornstarch, 2 tsp. soy sauce and 2 tsp. rice wine vinegar and 1 tsp. sesame oil.  Season steak with salt and place in marinade. Let sit at room temp for 30 minutes.

Cook broccoli in boiling water for 1-2 minutes.  Run under cold water to stop cooking.

Heat a Wok over high heat.  Add 1 tsp. of sesame or peanut oil. Add half of the beef and cook until browned. Add another tsp. oil and finish the remaining beef.  Transfer beef to a plate and cover with foil.

Heat another tsp. of oil and add scallions, garlic and ginger.  Cook about 30 seconds.  Add broccoli, 2 T. brown sugar, 3 T. soy sauce and 1 T. oyster sauce.  Stir in beef and cook until warm.  Serve over rice.

Source:  SkinnyTaste

http://www.skinnytaste.com/2014/12/one-pot-cheesy-turkey-taco-chili-mac.html

Spaghetti Squash Primavera, Thai Chicken Peanut Lettuce Wraps, Turkey Meatball Vegetable Soup

Produce
1 small spaghetti squash (you'll need 2 cups cooked)
1 tbsp minced shallots
garlic
red onion
white onion
1/4 cup celery, diced
Shredded carrots
Celery
Carrots (diced for 2 dishes)
1 cup broccoli florets
1/2 cup diced zucchini
ginger
Red cabbage (shredded)
Lettuce cups (or tortillas if you prefer)
Cilantro (garnish)
Parsley
Rosemary
Bay leaves
Basil
Zucchini
Spinach

Meat
1lb. ground chicken
1.3 lbs. ground turkey

Dairy
1/2 tbsp grated Pecorino Romano (optional)
3 oz fresh mozzarella (optional)
1 Egg

Pantry
2 cups homemade marinara sauce
Chicken stock (2 cups and 32 oz.)
Diced tomatoes
3 tbsp PB2 (or 2 tbsp peanut butter)
1/2 tablespoon Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce (use Tamari for gluten free)
Peanuts
Whole wheat bread crumbs

http://www.skinnytaste.com/2014/01/spaghetti-squash-primavera.html

http://www.skinnytaste.com/2014/11/thai-chicken-peanut-lettuce-tacos.html

http://www.skinnytaste.com/2014/10/mini-turkey-meatball-vegetable-soup.html
 

 

Tomatillo Ranch Chicken, Pork Loin Wine & Herbs, Eggplan Parmesan

Produce:

1 c. cilantro
3 tomatillos
1 lime
Garlic
rosemary
sage
basil
1 large eggplant

Dairy:
1/2 c. cream
1/2 c. buttermilk
1/2 c. milk
3 eggs
2 c. mozzarella cheese
1 c. parmesan

Meats:
3-6 boneless chicken breasts
2 lbs. pork loin

Pantry and Misc:
1 package of ranch dressing mix
1/4 c. dry white wine
3 c. marinara sauce
mayo
Olive oil
1/2 c. chicken stock
1/2 c. italian breadcrumbs

http://lecremedelacrumb.com/2013/11/tomatillo-ranch-chicken.html

http://www.seasonsandsuppers.ca/pork-loin-wine-herbs/

http://www.tablefortwoblog.com/eggplant-parmesan/