Chicken and Gnocchi Soup

What you'll need-
1 pint of Cream
1 lb of Potato Gnocchi
2 cups of Chicken Stock
1/2 cup Shredded Carrots
1/2 cup Diced Celery
1/2 cup Diced Onions
3 cloves of Minced Garlic
1/2 cup Chopped Baby Spinach
4 cups of Chicken Breasts, cooked and diced

Preparation
1. Saute Onions, Celery, and Carrots on medium heat til they are translucent in color.

2. Add Garlic and saute another 3-5 minutes.
3. Add your Chicken Stock and your Gnocchi and cook for 10 minutes.

4. Then add your Chicken, Cream and Spinach.

5. Once boiling lower your heat to low and simmer for 15 minutes.
Enjoy!!

Stuffed Shells

What you'll need-
1/2 box of Pasta Shells
1 16 oz container of Ricotta cheese
1/2 cup of baby spinach leaves, chopped
1 cup of shredded mozzarella cheese
1/2 cup of shredded parmesan
1 jar of your favorite spaghetti sauce
1 egg

Preparation-
1. Combine all 3 cheeses with the egg.

2. Add your spinach. Then refrigerate mixture.

3. Boil pasta shells according to box directions.

4. Prepare a casserole pan by using about 1/2 cup of spaghetti sauce in the bottom of the pan.

5. Preheat oven to 400.

6. Once shells are done and cooled stuff each shell with a heading Tablespoon of cheese mixture and place in the pan.

7. After all your shells are stuffed top with remaining spaghetti sauce.

8. Bake in the oven for about 20 minutes.

If you want to top with more cheese you can!