Creamy Tomato Gnocchi Soup

 Just saw this recipe. I haven't tried it yet, but it looks good. Adding it here so I can recycle the paper recipe.

Ingredients:

2 TBS Butter

2 TBS Olive Oil

4 Cloves garlic, minced

1 TBBS Italian Seasoning

1/2 C. Dry White Wine

1 (15-oz) can cannellini beans, drained

2 (28-oz) cans whole peeled tomatoes with basil

1 tsp salt

1 pkg gnocchi

Grated parmesan cheese (optional for serving)

Fresh basil, chopped (optional for serving)

Directions:

1. In a large pot over medium-high heat, melt butter with oil. Add garlic and Italian Seasoning. Stir and cook until fragrant, about 1 minute. Add wine and boil about 1 minute. Stir in beans, tomatoes and salt. Remove from heat. 

2. Using blender, puree soup until smooth.

3. Return soup to pot over medium-high heat and stir in gnocchi. Bring to a simmer, then cover and cook about 15-20 min. 

4. Serve topped with parmesan and basil. 

Italian Beef Sandwiches (crockpot)

These are a recent find. Delicious and easy crockpot recipe. Serves 6. Originally found on iowagirleats.com

3 lb roast with visible fat trimmed and cut into large chunks
1 envelope of Zesty Italian dressing mix
8 oz. pepperoncini pepper slices plus a splash of juice (Patrick and I loved the hot peppers, but the boys preferred the mild ones. We bought spicy peppers to throw on top of our sandwiches.)
8 oz. Giardiniera (chicago-style italian sandwich mix). I've never been able to find this so I leave it out.
14.5 oz. beef broth
provolone cheese slices
hoagie buns

Place all ingredients in a crockpot and cook on low for 9 hours or until meat shreds easily with a fork. Shred meat and put back in crock pot for 1 hour on low.

Split buns length-wise. Top with shredded meat, cheese and additional peppers if you want.

Trudy's Pasta e Fagioli

(This is not the Trudy that we buy our meat from, but I picked up this recipe at our Farmer's Market last summer)

1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste

Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30  minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.

Old-Fashioned Meatballs

I know most people have a go-to meatball recipe. What I liked about this is that it stretches the ground beef by adding high-fiber bulgur. They were really good, and we were able to make 1 lb. of meat stretch to two meals. We served them one night as meatball hoagies and the next night over spaghetti. I also found this one on Eating Well.

Ingredients:
1/3 c. bulgur (found near the flour in the baking aisle)
1/2 c. hot water
4 oz. lean ground beef
4 oz. hot Italian sausage (I didn't use the sausage and just doubled the ground beef)
1 med. onion finely chopped
2 large egg whites, lightly beaten
3 cloves garlic
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
1 c. fresh breadcrumbs, preferably whole-wheat (I just used store-bought)

Directions
1. combine bulgur and water in small bowl. Let stand until bulgur is tender and the liquid is absorbed, about 30 min.
2. Preheat oven to 350. Coat a rack with cooking spray and place it over a baking sheet lined with foil. (I just put them on the baking sheet).
3. Combine beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and soaked bulgur in a large bowl. Mix well. Form 1-in meatballs (about 24).
4. Bake 25 min. Blot well with paper towel.