Asian Pork

Asian Pork

Asian Pork

1 pound Ground Pork or Turkey

1 Medium head Broccoli Chopped

3 Medium Green garden Onions Chopped

1 Large Clove of Garlic, Minced

2 Tablespoons Brown Sugar

1 8oz. Can crushed Pineapple with juice ( in water not syrup)

3 Tablespoons GF Coconut Amino Acids. (or you can use Gluten Free soy sauce)

In medium size skillet brown ground pork or Turkey until no longer pink. Stir in remaining ingredients, cover and let simmer on medium heat for 5 to 7 minutes. Turn off heat, and serve over rice or quinoa. Enjoy!

Jan’s Spaghetti/Pizza Sauce

spaghetti Sauce

I love when my Pantry starts filling back up again!

Jan’s Spaghetti Sauce/Pizza Sauce

2 Gallon Peeled Tomatoes

5 Tablespoons crushed garlic

1 Medium Onion (chopped)

1 Large Sweet Bell Pepper (chopped)

2 ½ Tablespoons dry Oregano

2 ½ Tablespoons dry Basil

2 Tablespoons Garlic powder

½ Teaspoon Cumin

½ Teaspoon Paprika

1 Tablespoon Salt

2 Cups Sugar

¼ Cup Olive Oil

Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.

Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.

 

Crockpot Ranch Pork Chops

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Crockpot Ranch Pork Chops

4- 1/2 inch Pork Chops

8 Teaspoons Gluten Free dry Ranch Seasoning

2 Tablespoons Oil

In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!

 

 

 

Ginger,Garlic, Pepper Chicken Skillet

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Need to kick up your Immune system? Try this recipe.

Ginger, Garlic, Pepper Chicken Skillet

2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Enjoy!

Pork Fajitas

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Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Shepherd’s Pie

Shepherds Pie

Shepherd’s Pie

Left over Beef Stew

Left over Mashed Potatoes

Optional: Grated Cheddar Cheese

Preheat oven to 400*

Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!

Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes.  Remember to drain all of the liquids for the Shepherd’s Pie.

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

 

Chicken Taquitos

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Chicken Taquitos

Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains. 

2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)

Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.

If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!

Easy Cheese Dip Recipe:

 1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)

1-   10oz. Can of Original Rotel Diced Tomatoes and Peppers

Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!

Mashed Potatoes

Mashed Potatoes.png

Mashed Potatoes

I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold.  I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.

This recipe is in conjunction with my on going series of Meal Planning and Prep.

INGREDIENTS:

12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.

2 Teaspoons salt ( use 1 teaspoon in water before boiling)

½ Cup Salted Butter or butter substitute ( =1 stick butter)

Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)

Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender.  When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)

Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.

Note: Remember to keep any leftover mashed potatoes.  Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.

Simple Gluten Free Meatloaf

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Meatloaf

1 Lb. Lean Ground Beef

1/2 Lb. Gluten Free Pork Sausage ( I use J C Potter blue package)

3/4 Cup Gluten Free Oatmeal

1 Egg beaten

1 Teaspoon Salt

1 Teaspoon pure Garlic Powder ( not garlic salt)

1 Cup Gluten Free Ketchup

Preheat oven to 350*

In medium size mixing bowl mix ground beef, sausage, oatmeal and beaten egg, along with seasoning and 3/4 cup of ketchup. I use my hands to just get in there and squish it all together until well mixed. Then place mixture into a oiled 5×9 inch loaf pan, or a 9×9 casserole pan. ( I like to use a loaf pan so that I can slice it for sandwiches later) Shape meat mixture until smooth then top with remaining ketchup, spreading out evenly. Bake for 45- 50 minutes or until done. Cool and serve. Enjoy!

Ham and Cheese Egg Muffins

Need to use up that left over Ham?

Ham and cheeese egg muffinsHam and Cheese Egg Muffins

10 Whole Eggs

1-2 Teaspoons Garlic Powder ( depending on how much you like garlic)

2 Cups Chopped Ham

2 Cups grated Cheddar Cheese ( I used sharp cheddar)

Optional: 1-2 Jalapenos finely chopped

Preheat oven to 350*

In large mixing bowl whisk together eggs and garlic powder. Fold in Ham, cheese, and peppers. Using a scoop fill a buttered or greased muffin pan with egg mixture. Note: don’t over fill the cups. Only use about 1/4 cup  each. Bake for 30 minutes or until lightly browned. Enjoy!

 

Chicken Cheese and Bean Casserole

Chicken Bean and Cheese Casserole

Chicken Cheese and Bean Casserole

2 Cups Refried Beans ( I used left over white beans drained and mashed)

2/3 Cup Pure Sour Cream

2 Tablespoons GF Taco Seasoning

1 Pound of cooked Ground or chopped Chicken or Turkey ( I used Chicken)

1 Teaspoon Season Salt

2 Cups freshly grated Sharp Cheddar Cheese ( reserve 1 cup for topping)

Preheat oven to 350*

In small skillet brown ground chicken or turkey and season with season salt. When done set aside and let cool. ( you can even use left over chicken breasts for this, just chop it up very fine, and omit the season salt if already seasoned.)

In medium size mixing bowl add mashed beans, sour cream, taco seasoning, cooked meat after cooling, and 1 cup grated cheddar cheese.  Mix well then pour mixture into a greased 10 inch deep dish pie plate. Bake for 15 minutes then top with remaining cheese. Bake another 10 – 15 minutes or until browned around the edges and cooked through. Remove from oven and serve with Gluten Free tortilla chips. Enjoy! ( I like to add a little GF Salsa to mine also. )

 

Grilled Sweet Potatoes

We are already getting Sweet potatoes from our garden and we love them just about anyway I fix them!

Grilled Sweet Potatoes

4 Large Sweet Potatoes (washed)

3 Tablespoons melted Butter (or butter substitute)
2 Tablespoons Pure Brown Sugar
Optional, 1Teaspoon Cinnamon
Bake potatoes in Microwave just until soft.
Heat grill to 375- 400*.
Oil grates generously.
Slice potatoes completely in half then slice again through the center of the potato, but not through the skin.
In small bowl mix melted butter, brown sugar and cinnamon. ( If you use the cinnamon)
Place potatoes cut side down on grate and close lid for about 35-40 seconds directly over flame. Let potatoes char slightly then turn potatoes over and brush with butter sugar mixture. Let skins char for another 45-50 seconds or if you like them very brown you can let them go longer. When done remove from grill and serve!

Slow Cooker Squash Casserole

Squash Casserole

Squash Casserole

1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)

3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )

1/4 Cup Salted Butter ( or butter substitute)

3 Cups Freshly grated Sharp Cheddar Cheese

2 Large Eggs Beaten

1 Teaspoon additive Free Season Salt

2 Teaspoons Garlic Powder

Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)

2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)

Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!

Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.

 

Cheesy Kale Meatloaf

My Kale is doing so good this year, so I’ve been putting Kale in everything!

Cheesy Kale Meatloaf

 1 1/2 pounds lean ground beef

2 large eggs

1 Cup GF Marinara Sauce

2 Cups finely chopped Kale leaves ( Remove the stem before chopping)

1 Cup GF Bread Crumbs or GF Oatmeal

1 Cup freshly grated Romano Cheese

1 Cup freshly grated Mozzarella Cheese

1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)  

1 Tablespoon dried Oregano leaves

2 Teaspoons dried Basil leaves

2 Tablespoons minced Garlic

 Preheat oven to 375*

Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!

 Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!

 

Crispy Slow Cooker Ham and Potatoes

Slowcooker Ham and Potatoes

Crispy Slow Cooker Ham and Potatoes

 

4 medium Potatoes

2 Cups cubed GF Ham

1 Teaspoon additive free Season Salt

1 Teaspoon additive free Garlic Powder

1 Cup Grated Sharp Cheddar Cheese

Line Slow Cooker with tin foil, oil sides and bottom before filling with ham and potatoes.

Wash potatoes very well, leaving the skins on, being sure to remove any bad spots. Then slice each potato into 1 inch thick rounds all the way across the potato. Place potatoes into the bottom of the lined slow cooker. Sprinkle evenly with season salt and garlic powder. Place ham on top of potatoes distributing evenly. Set slow cooker on low for 6 – 8 hours.

When potatoes are soft lift foil filled potatoes and ham from cooker. Using tongs lift each potato round to the top letting ham chunks fall to the bottom, then place foil packet under hot broiler in the oven for 1-2 minutes or until potatoes are crisp. Top with grated cheese, and place back under broiler until cheese melts for a few seconds. Remove and serve. Enjoy!

Slow Cooker Maple Glazed Duck

Maple Glazed Duck

Slow Cooker Maple Glazed Wild Duck

6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)

1 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 Cup Pure (additive free) Maple Syrup

Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!

Note: The frozen meat keeps it from cooking too fast and drying out.

 

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)

4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)

1/4 Cup melted butter

1 Cup plain Greek Yogurt (I used fat free)

1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made

2 Cups Freshly Shredded Mozzarella Cheese

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Freshly Grated Parmesan Cheese

Preheat oven to 375*

In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.

Cheesy Chicken Fajita Soup

Cheesey Chicken Fajita Soup

Cheesy Chicken Fajita Soup

1 Tablespoon Olive Oil

1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)

1 medium Onion peeled and chopped

1 Large Bell Pepper (deseeded and chopped)

Optional: 1-2 Jalapeños, Deseeded and chopped

2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)

1 – 10 oz. Can Rotel ( tomatoes and green chilies)

2 Cans additive free Chicken Broth

1- 15oz. Can GF Whole Corn ( do not drain corn)

1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)

2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)

In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!

Slow Cooker Maple Glazed Duck

Maple Glazed Duck

Slow Cooker Maple Glazed Wild Duck

6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)

1 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 Cup Pure (additive free) Maple Syrup

Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!

Note: The frozen meat keeps it from cooking too fast and drying out.

Lasagna Soup!

Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Turkey with Fruit Salad ( or Chicken and Fruit Salad)

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Turkey with Fruit Salad (or Chicken Salad)

This is a great way to use up that left over Turkey!

2 ½ Cups cooked and cubed Turkey (or about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Hellman’s Real mayo)

In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Our Gluten Free Thanksgiving

GlutenFreeThanksgiving17.jpg

This is our totally Gluten Free Thanksgiving Dinner. Turkey and Gravy, Ham with Pineapple, Mashed Potatoes, Cornbread Dressing (or Stuffing), Frito Salad, Spiced Pecans, 4 Dozen Sweet Rolls, Green Bean Casserole, Coleslaw, Orange Jello Salad, Stuffed Celery, the very edge of the picture, boiled eggs, ready to be deviled!   This doesn’t include the Desert Table!

No Crust Garden Quiche

Garden Quiche

No Crust Garden Quiche

8 Eggs

1/2 Cup Milk

1/2 Cup Gluten Free all-purpose flour

1 medium yellow Squash, peeled seeded and chopped (about 2 cups)

1 Bell Pepper, seeded and chopped

1-2 Jalapenos’ seeded and finely chopped

1 medium Tomato, chopped

1 medium Sweet Onion, chopped

4-5 Minced Cloves of Garlic

1 Teaspoon Salt

2 cups Grated Cheddar Cheese

6-8 Slices Cooked Bacon, crumbled

Preheat oven to 350*F

In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!

Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.

 

Beef with Sour Cream Herb Sauce

Beef with sourcream herb sauce

Beef with Sour Cream Herb Sauce

1 Pound Lean Ground Beef

2 Chopped Green Onions (or scallions)

2 Tablespoons Fresh Chopped Oregano

1 Tablespoon Fresh Chopped Parsley

3 Tablespoons Gluten Free Worchester Sauce

1/2 Cup Sour Cream

1 Cup Warm Water

2 Tablespoons Gluten Free all-purpose Flour

1/2 Teaspoon Salt

In medium skillet brown ground beef on medium high heat. When beef has lost almost all of the pink, then add onions and herbs. Raise the heat slightly and stir to break up any large clumps until beef is completely brown. Then turn off heat and let set until you get the sauce ready. In small mixing bowl, whisk together sour cream, water, flour and salt. Turn heat back on under skillet to medium high, then pour sauce mixture over meat and stir until thick. Remove from heat and serve warm over Gluten free pasta. Enjoy!

Note: If you use dry herbs only use half the amount.

Greek Meat Loaf with My Homemade Greek Seasoning

My Thyme and Sage Plants                                  Greek Meatloaf

Greek Meatloaf

2 Pounds Ground Pork ( or Ground Turkey)

1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)

1 Large Egg

1/2 Cup Greek Seasoning

Preheat oven to 375*

Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving.  Serve plain or with dipping sauce.

Jan’s Greek Seasoning Mix

1/4 Cup Dried Ground (or Rubbed) Sage

1/4 Cup Dried Thyme Leaves

1/4 Cup Dried Basil Leaves

1/4 Cup Garlic Powder

1/4 Cup Onion Powder

3/4 Cup Dried Oregano Leaves

2 Tablespoons Dried Rosemary Leaves

4 Teaspoons Paprika

4 Teaspoons Black Ground Pepper

4 Teaspoons Salt

Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.

Crunchy Onion and Herb Parmesan Chicken

CrunchyOnion and Herb Parm Chicken2

Crunchy Onion and Herb Parmesan Chicken

( Remember if you use dried herbs then cut the amount in half)

4 Large Chicken Breasts

1/2  Teaspoon Salt

4 Teaspoons Chopped Fresh Oregano

4 Teaspoons Chopped Fresh Basil

2 Large Cloves Minced Garlic

2 Teaspoons Chopped Fresh Thyme

1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)

3 Cups Freshly Grated Parmesan Cheese

Preheat oven to 400*

Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut.  Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!

Upside Down Pizza Casserole

upside-down-pizza

Upside Down Pizza Casserole

1 pound Lean Ground Beef

1 Teaspoon Dry Basil Leaves

1/2  Teaspoon Dry Oregano leaves

1/2 Teaspoon Garlic Powder

1- 24oz. Jar of your Favorite Gluten Free Pizza Sauce ( I used Rinaldi)

1- 6oz. wedge of Parmesan Cheese Freshly grated (reserve ¼ Cup for Crust)

Crust:

2/3 Cup Gluten Free Bisquick Baking Mix

2 Teaspoons White Granulated Sugar

1/3 Cup Buttermilk

1 Large Egg Beaten

1/4 Cup grated Parmesan Cheese

In medium bowl add all ingredients for crust,( except cheese) and whisk together until smooth. Fold in Cheese and let set until you are ready to spread over beef mixture.

Preheat oven to 400*

In 10 inch cast iron skillet, brown ground beef adding spices just before beef is fully cooked. ( it should only take about 10 minutes to brown beef on medium high heat). Remove from heat and add pizza sauce, spreading over meat. Do not stir into beef. Then sprinkle grated cheese over sauce, then top all of this with crust batter, spreading to outer edges. Place skillet in oven and bake for 20 -25 minutes or until crust is baked through and browned on top. Remove from oven and serve warm! Enjoy!

Glazed Pork Chops with Fruit and Vegetables

glazed-porkchops-and-veggies

Glazed Pork Chops with fruit and Vegetables

1 Large Apple

2 Bell Peppers

1 Medium Onion

2 Cups Frozen Sliced Squash

14 oz. Frozen Ore Ida Steak Fries ( half of a 28oz. bag)

1 1/2 Teaspoon MSG Free Season Salt

4 – 6 Tablespoons Gluten Free Apple Jelly (I used Homemade)

4 – 6 Bone in Pork Chops

Preheat oven to 375*

Wash and Slice apple, peppers, and onions fairly thin, about ¼ inch thick. Spread them evenly over the bottom of a greased deep dish large baking pan (at least 9×13, bigger is better). Add frozen squash and fries, sprinkle evenly with season salt then place pork chops on top of vegies and fruit. Spread 1 tablespoon of jelly over each pork chop. Place in oven and bake for 40 – 50 minutes or until pork chops are cooked through and vegetables are fork tender.

 

Lasagna Soup

IMG_1789

Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Turkey Taquitos

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Still have Turkey leftovers? Try these easy

Turkey Taquitos !

2 Cups cooked shredded Turkey
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers
6-7 Gluten Free Flour Tortillas
About 1 to 1 1/2 cups oil ( enough to fill a skillet to about one inch deep)
Heat oil in cast iron skillet. Add meat, cheese, and peppers to the edge of the tortilla closest to you. Make sure you don’t fill all the way to open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. Place filled tortilla in hot oil, seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa and Cheese. Enjoy!

Cheesy Chicken Enchilada Bake

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Cheesy Chicken Enchilada Bake

6 Cooked Chicken Strips ( You can shred them or leave whole)

1- 18.5oz. Can Progresso Gluten Free Chicken Cheese Enchilada Flavor Soup

(Optional) 1/4 to 1 Teaspoon Ground Cayenne Pepper (depending on how much heat your family likes)

1 Cup Freshly Shredded Cheddar Cheese

Heat oven to 400* F.

Grease a 9 -10 inch baking pan. Spread cooked chicken strips in bottom of pan, sprinkle with pepper and pour soup over chicken and bake for 18-20 minutes. Or until soup is hot and bubbling. Remove from oven and top with grated cheese. Serve with your favorite rice and beans or chips. Enjoy!

Variations: Add Hot peppers and onions for a kick, or cooked quinoa, to make it a casserole.