YouBars are here!

No pictures, and no taste-reviews yet, but I just wanted to post that I received my YouBar samples!

I was one of the lucky individuals who received a box of 4 YouBars to sample, courtesy of YouBar and BlakeMakes!

Reviews on the flavors and pictures coming soon!

Gnocchi with Sausage and Spinach

When I saw this recipe I knew we had to try it --  DH LOVES gnocchi. And it looked like another fast weeknight meal. I'm ALWAYS up for fast weeknight meals!

And I share the blogger's agony with a tiny kitchen. :-) 

Her pictures are much better than mine -- it was dark by the time I was done cooking, so no natural light!

This was very tasty. I used the good old parmesan in the green can, because it's what I had, and it worked just fine. It probably would've been better with fresh, though.

DH also requested that I add some tomatoes next time. Works for me!

Gnocchi with Sausage and Spinach

(Two Novice Chefs, One Tiny Kitchen -- adapted from "Real Simple")

2 (9-oz) or 1 (17.5-oz) package gnocchi (you can use fresh or frozen. We used frozen, and ended up adding 2 16 oz. packages. that's a whole lotta gnocchi!)

1 tablespoon olive oil

1 medium yellow onion, finely chopped

1 pound italian sausage, casings removed (we used sweet italian sausage)

1 clove garlic, finely chopped (i used 1 tsp. pre-minced)

1 5-oz bag baby spinach

1/4 tsp kosher salt

1/4 tsp black pepper

3/4 cup grated Parmesan, plus more for garnishing

Directions

- Cook the gnocchi according to the package directions; reserving 1/4 cup of the cooking liquid

- Meanwhile, heat the oil in a large skillet over medium/medium high heat.

- Add the onion and cook until softened

- Add the sausage and cook, crumbling it with a spoon, until browned and cooked through

- Add the garlic, spinach, salt, and pepper and cook, tossing frequently until the spinach wilts

- Add the drained gnocchi, the reserved cooking liquid, and the Parmesan cheese, and toss.

- Divide among bowls and sprinkle with additional Parmesan.

"Daddy D's" Creamy Shells and Cheese

Well -- mine aren't shells, but they are creamy and cheesy! DH is always requesting a "creamier" mac and cheese when I make baked... so I thought this time I'd make stove-top style mac and cheese with a little velveeta to make it creamy.

I halved Katie's recipe, and still have enough macaroni and cheese to feed an army. The recipe below is what I made. If you feel a compelling urge to make 2 pounds of macaroni and cheese, you can double it (that's also the original recipe on Katie's blog).

DH said it was a little too "cheese" tasting. I'm really not sure what that means. Perhaps next time I'll use some velveeta to make it creamy, but I'll also include some "real" cheese to make it taste better.

"Daddy D's" Creamy Shells and Cheese

(Good Things Catered)

1 pound of shells (I used whatever I had on hand...and the name totally escapes me at the moment)

16 oz. block of Velveeta cheese

1/2 stick butter

3/4-1 cup milk (I used 1%)

1 tsp. garlic salt (I used powder)

ground black pepper

Directions

- In an extra large pot 3/4 full of boiling water and a pinch of kosher salt, cook the shells until just past al dente

- Meanwhile, chop the block of Velveeta and butter into 1 inch cubes

- When the pasta is done, drain, rinse, and toss with a bit of hot water, then put back into the pot

- Toss in velveeta, butter, and about 1/2 of the milk

- Gently fold in ingredients until beginning to melt and becoming creamy

- Add garlic salt, and as much ground pepper as you like

- Slowly add the remaining milk until desired texture is reached

-Serve and enjoy!

I served mine with open-faced turkey burgers and steamed broccoli.

Menu Monday

Monday: Steak(Free Omaha Steaks! Woohoo!), veggie

Tuesday: Turkey Burgers and Cheesy Macaroni

Wednesday: Gnocchi with Sausage and Spinach

Thursday: Spaghetti

Friday: Leftovers

Fiesta Rice

This rice dish looked like it was right up my alley -- unfortunately, I didn't particularly care for it.

I found it to be a little too spicy for my tastes (that could probably be remedied with a few ingredient changes, though!)

I may try it again...we'll see.

I served it as a side to some ground-turkey-taco's. THOSE were delicious! :-)

Fiesta Rice

(Misadventures with Tori)

*Warning: This recipe makes A LOT of rice -- Tori says 8 cups prepared -- so if you don't want leftovers, or aren't sure...I highly reccomend making half.

*Warning #2: Tori also says it took her forever to get her rice cooked. As I was short on time, I cooked up some quick-cooking (<10>

2 teaspoons olive oil (I omitted)

1 (10 oz.) package frozen whole-kernel corn, thawed (I omitted because of DH's aversion to corn as a filler in recipes)

1 tablespoon butter

1 cup chopped green onions

1 1/2 cups uncooked brown rice (I used half white and half brown quick-cooking rice)

1 teaspoon ground cumin

1 teaspoon minced garlic

2 cups fat-free, low-sodium chicken broth

1/8 teaspoon freshly ground black pepper

dash of salt

1 (14.5 oz.) can diced tomatoes with chiles, undrained (I couldn't find that size, so I used 1.5 10 oz. cans)

1 (15 oz.) can black beans, drained and rinsed (Tori recommends -- even if you halve the recipe -- keep the entire can of black beans. I agree!)

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

Directions

- Heat oil in a medium saucepan over medium-high heat

- Add corn to the pan, cook 10 minutes, or until corn starts to brown, stirring occassionally

- Remove from pan and set aside

- Melt butter in the pan, add onions and saute for 5 minutes or until tender

- Stir in rice, cumin, and garlic; cook 1 minute

- Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil

- Cover, reduce heat, and simmer for 45 minutes, stirring occassionally

- Remove from heat, stir in reserved corn and the black beans

- Cover and let stand 10 minutes

- Stir in cilantro and lime juice

Menu Monday

Nothin' fancy this week -- short week for DH and I, and we go visit my family and friends back home on Friday!

Monday: Steak, broccoli, pasta
Tuesday: Spaghetti w/ meat sauce (DH has a meeting in the evening)
Wednesday: Tacos with Fiesta Rice
Thursday: Tacos and Fiesta Rice leftovers
Friday: Half day of work -- probably fast food on our way out of town for dinner!