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The 2nd edition to our easy weeknight recipes during these crazy busy last couple weeks before the holidays! This meal is a one pot meal and is a cross between a soup and a stew. It is an old Rachel Ray 30 minute meal that I adapted a bit for my family and they LOVE it! Give it try and let me know what you think!

First: this is what you will need

1) 1 onion, diced

2) 4 celery stalks, diced

3) one bag of shredded carrots

4) 1 bay leaf

5) 8 cups of chicken stock (low sodium)

6) 1 lb ground chicken ( or turkey if you prefer)

7) 3 cloves garlic, minced

8) a pinch ground nutmeg

9) 1 egg

10) 1/2 cup Italian bread crumbs

11) 1/2 cup Parmesan cheese

12) 1 package gnocchi

13) 1 cup peas

14) a nice loaf of bread for dipping!!

Olive oil

Now, what to do with it all!

1) Over medium high heat in a large pot heat a drizzle of olive oil. Add the onions, celery, carrots, and bay leaf, salt & pepper. Cook for 5 minutes

2) Add the chicken stock to the pot, cover and bring to a boil.

3) In a medium bowl place the chicken and season with salt and pepper. Add the garlic, nutmeg, egg, bread crumbs, and cheese

4) Now wash your hands and get in there and mix it all together!

5) Form walnut sized meatballs and add them to the soup as you go.

6) Add the gnocchi to the pot and cook for 5 minutes

7) Add the peas and cook for 2 more minutes then turn off heat and allow to cool for 5 minutes on the stove before you eat

I like to sprinkle more Parmesan cheese on top of each bowl and serve with a slice of nice bread and maybe a Caesar salad on the side. Makes about 6-7 servings.

****please note if you are making ahead do not add the gnocchi until you want to eat it. This stoup freezes very well, but do not add the gnocchi until the time you want to eat it.

With the holidays right around the corner, I am always looking for quick recipes for week night dinners. Here is one of our favorites Rigatoni with Sausage and Escarole.

First, here is everything you will need:

1 bunch of escarole chopped up

1 onion diced

1 red pepper diced (not too small)

2-3 cloves of garlic minced

2 lbs of rigatoni (I like to always make enough for leftovers. This recipe tastes even better the next day)

2 lbs bulk sweet Italian sausage

1/2 cup Parmesan cheese

1 cup reserved pasta water (after pasta has cooked)

Olive oil, salt, and pepper

A nice loaf of bread to serve with!! Of course!!

Preparation steps:

1) In a large pot add rigatoni to heavily salted, boiling water. I use about a palmful of salt. Boil for about 12 minutes. Remember to reserve 1 cup of pasta water.

2) While the pasta is boiling, in a large sauté pan heat a large drizzle of olive oil and add the onions and red peppers, salt and pepper and sauté until the vegetables are soft. About 4 minutes

3) Next add the sausage to the veggies break up with a wooden spoon until browned. About 8 minutes.

4) Add garlic to the sausage and veggies. Stir for 1 minite

5) Add the escarole to the sausage and veggies an let wilt down mixing into mixture. About 5 minutes.

6) Take the sausage mixture and mix in with pasta. Add the reserved pasta water and Parmesan cheese. Mix everything together.

Serve with extra cheese on the side and a nice loaf of bread!!