In an attempt to save money and also not go to there grocery store, I’ve been pulling meals I’ve made out of the freezer. Hello freezer stash!! I am so thankful for you. 🙏 .
Here’s a Gnocchi Lasagna that was delicious and I realized I never shared the recipe with you. I love the creamy puffiness of the gnocchi more than lasagna noodles. You don’t need a lot, this dish is filling. And best served with a big green salad. You should try it and tell me if you feel the same about the gnocchi swap. 🥰 .
Here’s the recipe -
INGREDIENTS:
1/2 lb ground beef
1/2 lb ground sausage
1 onion chopped
1 green pepper chopped
1 can diced tomatoes (or 1/2 pint cherry tomatoes sliced)
1 jar of your favorite spaghetti sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 lb ricotta or cottage cheese
1 egg
4 cups shredded Mozzerella cheese (I like to buy a block and shred it myself because it melts better)
1 lb gnocchi (I love the mini variety)
DIRECTIONS:
Cook beef and sausage until no longer pink, drain and set aside. In same pan cook onion and pepper until soft. Add tomatoes. Stir in spaghetti sauce, oregano, basil, salt & pepper. Let simmer for 15 minutes. Stir in beef and sausage. Set aside.
Cook gnocchi as directed on box, drain and set aside.
In a small bowl whisk egg and ricotta (or cottage cheese) until well blended and set aside.
In a greased 13x9 baking dish (or small individual ones), layer 1/2 meat mixture, 1/2 gnocchi, 1/2 ricotta mix, and 1/2 Mozzerella cheese. Repeat layers.
Cover and bake at 350 for 30 minutes. Uncover and bake an additional 20 minutes. Let sit for 15 minutes before serving. .
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#gnocchi #gnocchirecipe #gnocchilasagna #italianfoodlover #freezermeals #comfortfoods #coronocooking #quarentinecooking
My life partner and best friend in the world, Steve, works in a hospital. This morning he went in for his 24 hour shift, and when he comes home I won’t see him. We have decided to have him quarantine in the basement for an unknown amount of time.
I hate this for him. He is being so strong and wouldn’t have it any other way. It’s going to be hard for us to have this time apart.
So, it’s only back and forth to the hospital for him. We stocked the refrigerator down there and I’ll be cooking meals for him to pick up outside when he gets home.
This is Sylvia’s @feastingathome Feel Better Chicken Soup. It has so much yummy lemon, ginger and garlic in there. She says it’s soothing for stuffy heads and sore throats. Which is just what I want to have on hand. Steve says it’s just a matter of time until he’s exposed to this virus and since he’s in the high risk category I want to have things ready for him just in case he becomes ill. I froze a batch and it’s in his freezer. Thanks for the recipe Sylvia. It’s delicious. .
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#chickensoup #soupseason #nourishingfood #homecookedmeal #coronacooking
Green Mac & Cheese 💚. I’m trying to save money right now. I’m probably not the only one who isn’t bringing in a pay check right now. So, hopefully many of you will be excited to save some money, and also put a healthy meal on the table.
I’m all about cooking from whole ingredients, but we can all use this Green Mac & Cheese short cut right about now. There are 2 boxes of Mac & Cheese in this recipe. Pick an organic brand that has ingredients you can trust, I personally love @annieshomegrown (not an ad, just my favorite). Add some nutrient rich spinach and a protein of your choice and you’ve got yourself a perfect dinner.
Frozen spinach is such a deal -you know how much fresh spinach goes into those packs? And that stuff isn’t cheap when buying it fresh. .
Temporary link is in my bio, or search
https://thetravelingspoonchef.com/recipe/green-mac-cheese/ .
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#macandcheese #macaroniandcheese #budgetmeals #kidapproved #familyrecipes #coronacooking
Baked Breakfast Taquitos.
Bread has been cleared off the shelves at my grocery stores, but tortillas are still holding strong. We are all limited to what we can find at the grocery store right now. My favorite breakfast is two crispy fried eggs, over medium, served on sourdough toast. No sourdough toast out there for me, so taquitos filled that gap. There’s not a whole lot of ingredients in these, so I hope you can find all of them in stock near you.
Here’s the recipe - ✔️ 10 tortillas
✔️ 12 eggs
✔️ Salt & pepper
✔️ Cumin & chili powder
✔️ 10 slices of cheese, I used cheddar ✔️ 3 frozen packs of breakfast links (mine had 10 in each .
Whisk a dozen eggs in a bowl with salt, pepper, cumin and chili powder. I didn’t measure, but probably used about 1/2 teaspoon to a full teaspoon of each.
Preheat oven to 350 degrees. Lay out your tortillas on a clean surface. Heat up a non stick pan over medium high heat. Pour 1/3 - 1/2 cup of egg mixture on pan (I used a 1/2 cup dry measuring cup almost filled to the top as measurement). Immediately swirl it around so it’s all spread out in a thin layer. Once cooked slide the entire circle onto one of your tortillas. You shouldn’t have to flip this because it‘ll cook just fine because it’s so thin and cooked over higher heat. Don’t worry if the eggs aren’t completely set because you’ll be popping these back in the oven. Repeat for the other 9 tortillas.
Place one slice of cheese, ripped in half over tortillas. Place 3 sausage links over cheese. Roll up tortillas as tight as you can and place, seam side down, on a baking sheet. (See 3rd picture) Spray the tortillas with cooking oil (I use an avocado oil spray), and gently roll them around so they are evenly coated. Put them in a 350 degree oven for 15-20 minutes. For a nice crisp, at the end, place under your broiler and watch carefully until browned on top.
I served mine with sour cream, salsa and a mixed salad. .
Hope y’all are having fun in your kitchen. Stay safe and be well my friends. Virtual hugs! 🤗 🤗🤗 .
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#taquitos #bakednotfried #tacotuesdays #mexicanfoodlover #breakfasttacos #breakfastfordinner
Here’s another one of our favorite meals.
Chicken with Creamy Tomato Fennel Sauce. Before you keep scrolling because you think you don’t like fennel, give this recipe a try. That licorice-y flavor is cooked out and is super mild. This is super yummy y’all.
I’m thinking most of us have some more time on our hands to make dinner, which is really the silver lining of all this social distancing if you ask me. So why not try a new recipe. One pan too, so clean up is quick. 😉
Here’s the recipe -
1 1/2 -2 pounds chicken, cooked
Avocado oil, ghee or other cooking oil
4-6 cloves garlic, sliced or minced
1/2 cup onion or shallot, sliced
2 large fennel bulbs, sliced (6-8 cups)
2 pints cherry tomatoes
4 ounces mascarpone cheese (or 4 ounces cream cheese and 1/4 cup heavy cream if you can’t find mascarpone)
Salt & pepper .
Cook your chicken anyway you like to. I had some time (hello self quarantine), so I breaded mine with breadcrumbs, parmesan, dried basil and thyme. If you are in more of a hurry, pound out your chicken to an even layer, then sprinkle a nice seasoning with salt, pepper, dried onion and smoked paprika - one of my favorite quick chicken sautés.
In the same pan you cooked your chicken (make sure it’s large), heat up some oil or ghee and sauté your onion for about 3 minutes then add your garlic for another minute. Then add all your fennel. I add more ghee too, you want a nice amount for all that fennel. Cook for 10 minutes (adding a lid will steam it and soften it more). Then add your tomatoes. Cook another 5 minutes or until tomatoes are soft. Take off the heat and stir in your mascarpone (or cream cheese and heavy cream if using). Salt and pepper. serve with chicken on top. .
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#chickendinner #fennel #chickenrecipes #creamsauce
These bliss balls aren't your ordinary bliss balls. They are pantry made CBD infused bliss balls. I started using CBD a few years ago, and I personally like to smoke the flower. It relaxes me at night and I sleep much better. With all this coronavirus and pneumonia risk, I’m not risking my lungs. So first I made some CBD butter, and then made these bliss balls. All from pantry ingredients too!
I think this is going to be the closest thing to #coronabaking as I’ll get. And this may be my go-to from now on. 😉
Hope y’all are hanging in there through all this unknown craziness and staying well. After 5 days straight cooking for clients stocking them up, on Tuesday I cooked for a client for the last time for an unknown amount of time. With Steve going back and forth to the hospital for work, I didn’t want to unknowingly infect a client. That would be the worst thing I could imagine.
So, I did a lot of sewing yesterday, got some yoga in, and snuggled on my dog even more than usual. Lots more sewing is in the future. Feels kind of good working on my pile that’s been piling up next to the machine for years. And of course dog snuggles and yoga. .
Here’s the recipe - ✔️ 2 cups instant oats
✔️ 1/2 cup crushed pretzels
✔️ 1/2 cup crushed nuts (cashew, almond, peanut, etc)
✔️ 1/2 cup mini semi chocolate chips
✔️1/2 cup almond or peanut butter
✔️ Pinch of salt ✔️ 1/2 cup honey
✔️ 2 tablespoons coconut oil (or 1 coconut oil, one CBD butter, mix it up how you want)
✔️ 1/2 teaspoons almond extract .
Mix oats, crushed pretzels, crushed nuts, chocolate chips and salt in a bowl and set aside. In a medium bowl mix peanut butter, honey, almond extract and warmed coconut oil and CBD butter until well blended. Stir in the dry ingredients.
Let set in refrigerator for 30-45 minutes. Using an ice cream scoop, form balls and place on a baking sheet. Let harden in refrigerator for a few hours. Store in fridge. .
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#blissballs #cbdedibles #edibles #rawdessert #proteinballs #healthysnacking
