Baked Gnocchi with Zucchini and Tomatoes

Baked Gnocchi with Zucchini and Tomatoes

Photo and Recipe by: .Half Hour Meals

Ingredients

3 cups zucchini, sliced (zucchini halved and then slices halved again)
1 cup onion, chopped
2 cloves Garlic, minced
2 Tbsp. Olive Oil
1 (14.5 oz) can diced Italian tomatoes (with basil, oregano and garlic)
1 (17 oz.) package store-bought potato gnocchi
1 (8 oz.) ball fresh mozzarella cheese

Preparation

Preheat your oven to 350*.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Saute until softened and fragrant, about 5 minutes, and add sliced zucchini. Cook, stirring occasionally, for about 5 minutes more. Add the can of tomatoes and stir to combine. Cover the pan, reduce the heat, and let the mixture simmer while you prepare the gnocchi.

Prepare the gnocchi according to the package and drain.

Before adding the gnocchi, add salt and pepper to the zucchini mixture to taste. Carefully stir the gnocchi into the zucchini mixture and let simmer together for one minute. Remove from the heat.

Place half of the gnocchi mixture into a 2 quart baking dish that has been sprayed with nonstick spray. Take half of the cubes of cheese and arrange them on top of the gnocchi mixture. Layer the remaining gnocchi on top of the cheese and then arrange the remaining cheese over that layer of gnocchi.

Bake, uncovered, at 350* for 25 minutes. Turn the broiler of your oven on and broil, watching carefully, for 2-3 minutes until the top begins to brown

Recipe of the Week

Mushroom-Smothered Beef Burgers

Photo and Recipe by: Campbell’s Kitchen

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)

1 pound ground beef

1/2 cup Italian-seasoned dry bread crumbs

1 small onion, finely chopped (about 1/4 cup)

1 egg, beaten

1 tablespoon vegetable oil

4 ounces sliced mushrooms (about 1 1/2 cups)

1 tablespoon Worcestershire sauce

2 tablespoons water

Directions

1. Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

3. Add the mushrooms to the skillet and cook for 5 minutes or until tender, stirring occasionally.

4. Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

5. Nutritional Information

Nutrition:	Campbell's Cream of Mushroom Soup	Campbell's 98% Fat Free Cream of Mushroom Soup
Calories	368	343
Total Fat	21g	18g
Saturated Fat	6g	5g
Cholesterol	123mg	122mg
Sodium	1013mg	773mg
Total Carbohydrates	19g	19g
Dietary Fiber	2g	2g
Protein	25g	25g
Vitamin A	1%DV	1%DV
Vitamin C	4%DV	4%DV
Calcium	6%DV	8%DV
Iron	20%DV	20%DV

Irish Ginger Snaps

Irish Ginger Snaps

Photo and Recipe by: Allrecipes

Ingredients

· 1 cup white sugar

· 1 egg

· 1/4 teaspoon salt

· 3/4 cup shortening

· 2 cups all-purpose flour

· 1/2 teaspoon baking soda

· 1 teaspoon ground cloves

· 1 teaspoon ground ginger

· 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.

3. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

Nutritional Information

Amount Per Serving Calories: 87 | Total Fat: 4.5g | Cholesterol: 6mg

Powered by ESHA Nutrient Database

Irresistible Irish Soda Bread

Irresistible Irish Soda Bread

Photo and Recipe by: Allrecipes

Ingredients

· 3 cups all-purpose flour

· 1 tablespoon baking powder

· 1/3 cup white sugar

· 1 teaspoon salt

· 1 teaspoon baking soda

· 1 egg, lightly beaten

· 2 cups buttermilk

· 1/4 cup butter, melted

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Nutritional Information

Amount Per Serving Calories: 192 | Total Fat: 4.9g | Cholesterol: 29mg

Powered by: ESHA Nutrient Database

Recipe of the Week

Corned Beef and Cabbage

Photo and Recipe by: Allrecipes

Ingredients

· 3 pounds corned beef brisket with spice packet

· 10 small red potatoes

· 5 carrots, peeled and cut into 3-inch pieces

· 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Recipe of the Week

Broccoli Beef Stir-Fry with Noodles

Photo and Recipe By: Campbell’s Kitchen

Ingredients

Vegetable cooking spray

3 cups broccoli florets

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/4 cup water

2 packages (2.8 ounces each) oriental flavor ramen noodle soup

Optional: Add fresh mushrooms

Directions

1.Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and stir-fry until tender-crisp. Remove the broccoli from the skillet. Remove the skillet from the heat.

2.Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and stir-fry until well browned. Stir in the soup, water and 1 ramen seasoning packet (reserve the remaining seasoning packet for another use) and heat to a boil. Return the broccoli to the skillet and cook until the mixture is hot and bubbling.

3.Cook the noodle soup according to the package directions without the seasoning packet. Drain the noodles well in a colander. Serve the beef mixture over the noodles.

Chocolate-Mint Cookie Bites

Chocolate-Mint Cookie Bites

Photo and Recipe by: Betty Crocker

PREP TIME 30 MNS TOTAL TIME 1 HR SERVINGS 16

Ingredients

· 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

· ½ cup butter, softened

· 1 egg

· 1 teaspoon green food color

· 3 teaspoons peppermint or mint extract

· 1 container (12 oz) Betty Crocker® Whipped whipped cream frosting

· 1 bag (12 oz) dark chocolate chips (2 cups)

· ¼ cup candy sprinkles

Directions

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper

2. In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.

3. Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.

4. In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

5.In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.

Expert Tips:

Use shamrock-shaped sprinkles for decorating to give these cookies even more St. Patrick’s Day flair.

Don’t have peppermint or mint extract? No worries! You can leave it for vanilla-flavored cookies,

Makes 32 small sandwich cookies for a fun one bite snack.