Olive Garden Chicken and Gnocchi Soup

Ingredients
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half (or milk)
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi
salt and pepper to taste

Directions
Sauté the onion, celery, and garlic in the butter and olive oil, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. Cook gnocchi according to package directions. Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Notes: Delicious.  Brittany found this recipe on Copykat Recipes.  We found gnocchi in the pasta section in a vacuum-sealed package, but we've also seen it in the frozen section before and Copykat Recipes suggests looking in the gourmet section.

Slow Cooker London Broil

Ingredients
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1 Tbsp. Worcestershire sauce (optional)
1 Tbsp. red wine vinegar (optional)

Directions
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

Notes: Brittany found this recipe on allrecipes.com.  She adjusted the recipe based on the comments and added the Worcestershire sauce and red wine vinegar.  She also cooked potatoes and carrots in tinfoil in the top of the crock pot according to the comments. They turned out really well.   

Macadamia Nut-Crusted Fish with Mango Chutney Sauce

Ingredients for fish:
1/4 c macadamia nuts
1/2 c panko bread crumbs
flour
1 egg
salt
pepper
butter

Ingredients for sauce:
1/4 c shallots
butter
1 can coconut milk
1 can pineapple juice
1/2 c pineapple (we used chunks; crushed may have been better)
1/2 c mango
1/2 c papaya
Shredded coconut (to taste)
Peppers, seeded and sliced (serranos, jalapenos, etc.)
2 Tbsp whipping cream
2 Tbsp sugar

Directions
Pulse nuts and bread crumbs in blender. Whip egg with salt and pepper to taste.  Dip fish in flour, egg mixture, and crumb mixture.  Pan fry in butter just until crumbs are golden brown.  Remove to a baking pan.

Cook shallots in butter until translucent.  Stir in all other sauce ingredients and simmer about 30 minutes while the fish bakes in the oven at 375 degrees for 10 minutes.

Notes: We couldn't find any fresh papaya in our area here in Massachusetts, so we left it out.  We used tilapia fillets. We got this recipe from a friend in California.  She invited us over for dinner the night before we moved and made this.  Generally we aren't seafood people, but we both really liked this, especially the mango chutney sauce.  The photo doesn't give it justice.

Chili Relleno Casserole

Ingredients

2 large cans Ortega whole green chilies

3/4 cup Monterey Jack cheese, grated

3/4 cup sharp cheddar cheese, grated

4 eggs, separated

4 Tbsp. flour

2/3 cup mik

1 small jar salsa

Directions

Grease glass baking dish (9x13). Put layer of chilies on bottom of dish (overlapping slightly). Take half the cheese and sprinkle cheese over chilies. Repeat to make two layers. Beat 4 egg whites till foamy (not stiff). Fluff egg yolks and stir together. Slowly add 4 tablespoons flour to egg mixture. Stir in well. Add 2/3 cup milk to mixture and mix well (should still be foamy). Pour over cheese and chilies. Bake at 350 degrees for 45 minutes. Take out of the oven and pour 1 small jar of salsa on top. Bake additional 15 minutes. Let stand 10 minutes before serving.

Notes: We just topped ours with the salsa after serving it instead of pouring the salsa on and baking for another 15 minutes. Brittany had to halve the chilies in order to have enough for two layers. This is yet another recipe from the Prairie 4th Ward's Recipes and Remembrances cook book.