Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!
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!
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.
2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)
1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)
1 Teaspoon Salt
Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!
Green Onion Potato Cakes
1 peeled and mashed Avocado
3 small baked Potatoes (About 3 cups chopped with peeling on)
2 Eggs beaten
2-3 chopped Green Onions ( about 1 cup)
2 Tablespoons Gluten Free All-Purpose Flour
1/2 Teaspoon Additive Free Garlic Powder
1 Teaspoon MSG Free Seasoning Salt
Optional 1/2 Cup freshly Grated Cheddar Cheese
Preheat oven to 375*F.
In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.
You can also fry these if you prefer
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!
No Crust Garden Quiche
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.