Easy Chicken Gnocci Recipe

 

Chicken Gnocci

This is an affordable and easy recipe that really fills you up. This serves about 4 people. I recommend serving with a side salad and garlic bread but it's good on its own. Doing the math, this meal cost about $6 to make not including the cost of spices and foil. It taste just as good as you would find at an Italian restaurant. 

Ingredients

• One Chicken Breast
• Package of Gnocci- 1lb
• Jar of Alfredo- 16oz
• Frozen Spinach- 6oz
• Seasonings to taste

Directions

• Bake the chicken breast with some garlic, onion powder, salt, pepper, and any other seasonings you could like to add (I recommend a little thyme and rosemary), in a pocket of foil on a sheet pan at 450F for about 30 minutes or until it's white all the way through. When it's done, open the foil and let the chicken rest until cooled enough to shred. 
• Set a pot of salted water to boil while you shred the chicken. Put it in a bowl.
• Dump your gnocci in the boiling water. When the gnocci is done, it will float to the surface for you to skim out and put in a bowl with the chicken.
• Put your spinach in the pan and cook just enough to unthaw it and then add the bowl with gnocci and chicken. 
• Add the alfredo and then add one jar of water. Put the lid back on and give it a good shake to get out the stubborn sauce still clinging to the jar. Jump it in the pot and stir everything together. 
• Add salt and pepper to taste, give it a good stir, and cover on low to warm everything up together but don't let it go for very long, the goal is to warm everything up. 
• Serve it in a bowl as it might be a little soupy (which is good).

I found a chocolate cake in a mug recipe! The cake it not a lie!

I know I'm a few years behind the trend but wow, this was good. Go forth and try it! Also, look up other simple mug cake recipes. I know I'm going to be trying a few more of these. Sorry I ate it all before I could get a picture so I found one online :)

All Recipes Chocolate Cake Mug! Click Here!

Chicken Stir Fry Recipe

I haven’t given you guys a chicken recipe yet, so I figure it’s about time to do something a bit different. This is one of my favorite go to dinners. Keep in mind this is the easy version. Seasonings are always to taste because really, who actually measures that out? This cooks better in a wok but a frying pan will work, too. Do not use a lid.




Chicken Stir Fry

1 Chicken Breast
2 Cups Frozen Vegetables (I like to use mixes and blends, so I don’t have to chop my own)
2 Cups Cooked Rice (I have a rice cooker and typically make my rice before I start cooking)
1 Large Egg
½ Yellow Onion
Minced garlic (This can be found in the seasonings or in the produce section or you can mince your own)
Onion Powder
Garlic Powder
Pepper
Soy Sauce
Vegetable Oil or Peanut Oil (You can use pretty much any cooking oil as long as you get it hot!)


Put about two tablespoons of oil into your pan and let it heat up while you cut your chicken into small cubes. You should also slice your onion into long strips and mince your garlic.  By the time this is done your oil should be plenty hot.

Season your chicken with onion powder, garlic powder, pepper, and soy sauce (some people like to marinade their chicken before they cook it but with soy I recommend only a couple hours as opposed to overnight since it is such a strong condiment).

Put your chicken, onion, and garlic into the oil and cook until chicken is fully cooked. Remove it from the oil and set it aside in a bowl.

Make sure you still have oil in the pan, you might need to add another tablespoon of it. Then add the vegetables. Cook with light seasonings and set aside.

Check your oil again, keep in mind rice soaks up everything. Make sure oil is hot before adding in cooked rice. Drizzle the rice with soy sauce but be careful not to add too much. Cook the rice and sauce together until it starts to turn a little brown.

Make a hole in the rice large enough to crack an egg into and scramble it. When the egg is cooked mix it with the rice and add the vegetables and meat to it. Cook it all together until the rice gets a little browner. Serve hot.

Beef Chili Recipe

The countdown to fall is here and what's better for cooler weather than a nice hot pot of chili? I like mine to have a huge tomato flavor and lots of different tastes as well as some kick. It goes great on hotdogs and noodles as well. This feeds about three to four people, depending on how much you like to go back for seconds.

Homemade Beef Chili

• 1lb ground beef
• 1 15 oz can kidney beans (I like dark red but light red works too)
• 1 15 oz can diced tomatoes (I use chili ready so I can use less seasonings)
• 1 29 oc can tomato sauce
• 1/2 diced yellow onion
• 1/2 cup diced bell pepper (optional)
• Chili Powder
• Onion Powder
• Garlic Powder
• Salt (I like to use garlic salt because I'm a fiend for garlic)
• Pepper
• Tobasco Sauce (optional if you like heat) 

Brown meat with onion and bell pepper. Season with a little onion powder, garlic powder, salt, and pepper. 

Drain meat and return it to the pan. Add tomato sauce, diced tomatoes, kidney beans, 1 15 oz can of water. Stir well. Add in chili powder, onion powder, garlic powder, salt, pepper, Tobasco sauce and stir well. 

Let it simmer for 30-45 minutes, taste, season if needed, simmer 10 more minutes if you add more seasoning.

This is really good with cornbread! I like to use Jiffy cornbread mix because I'm lazy lol 

Beef Stew Recipe

Hello my geeky friends! It has been way too long since I last posted something so I thought I'd teach you how to cook something good. I -might- make videos later when I get my tripod out of storage. It's too hot to go out there at the moment. With fall creeping in of us it shouldn't be too long, plus this recipe is great for fall! 

Beef Stew

• 1lb stew meat
• 2 tbsp olive oil
• 1 head garlic (Yes, a full head.)
• 1 potato
• 1 cup carrots
• 1 cup any other vegetable you want to use (I like to get frozen stew/soup vegetables)
• 2 15oz cans stewed tomatoes
• 1 14oz can beef broth
• garlic powder
• garlic salt
• minced onion (half an onion if fresh)
• onion powder
• pepper
• salt
• 2 bay leafs 

Brown stew meat in olive oil with garlic, onion, onion powder, garlic powder, salt and pepper. Make sure to stir it!

When meat is no longer pink, add broth and tomatoes and bring to a boil, stirring occasionally.

Add seasonings including bay leaf and then add carrots. Boil until carrots are half tender, stirring occasionally. (Test this by trying to chop a carrot in half with a spoon.)

Add remaining vegetables and cans of water until vegetables are covered. Season broth to taste. Boil until all vegetables are meat are tender. 

For a thicker stew, dissolve two tablespoons of flour in water, mixing well, and then add it to the stew, stirring as you do.