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
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.
Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!
Garlic Onion Crockpot Chicken
3 Tablespoons minced Garlic
1 Large Onion Chopped
2 Pounds additive free Chicken Breasts
1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)
1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)
2 Tablespoons Gluten Free Soy Sauce
Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice. Garnish: Chopped Fresh Green onions and your favorite Cheese.
Pork and Kale Crockpot
1 Pound ground Pork
2 Large Cloves garlic minced (about ½ Tablespoon each)
1 Onion chopped (about 2 Cups, I used garden onions)
1/2 Tablespoon dried Fennel Seed
1 Tablespoon chopped Fresh Oregano (1/2 Tablespoon if using dry)
1/2 Cup chopped fresh Parsley
8 oz. Gluten Free Chopped Ham
2 cups chopped Kale (packed)
1 Cup Water
1 Teaspoon Salt
1 Cup freshly Grated GF Parmesan Cheese ( more if you want)
In large skillet, on medium heat brown pork, adding garlic, fennel, oregano, and parsley. Stir and cook pork until there is no pink left. Then stir in ham and cook until both meats are brown. Turn off heat to skillet and let set. To crockpot add Kale, water and salt. Turn on heat to 4-6 hours on high or 6- 8 hours on low. Pour meat mixture on top of kale, cover with lid and let mixture cook. When ready to serve top with cheese. Enjoy!
Variations: You can make this a complete meal by adding more veggies such as potatoes or carrots. Just double the amount of herbs, potatoes will absorb the herb flavors very fast.
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.
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!!
Chicken Peppers and Mushrooms
2 to 3 Boneless skinless Chicken Breasts (use 3 if they are small)
2 Large Cloves of Garlic ( minced)
1 Large Onion (sliced)
1 Red and 1 Green Bell Pepper (seeded and sliced into strips)
1 – 14.5oz. Can 100% Chicken Broth ( I used Swanson’s)
1 – 6 oz. jar of Sliced Mushrooms ( I use Green Giant, the only additive they have is citric acid)
1 Teaspoon Salt
1/4 Teaspoon additive free Paprika
Optional – 1 Cup additive free Mozzarella or Parmesan Cheese ( shredded)
Wash and cut up chicken into 1- 2 inch chunks. Then add chicken, garlic, onion and peppers to crockpot. Pour broth and mushrooms (with the liquid) over chicken and vegetables. Season with salt and set crock pot on high for 4 hours or on low to cook for 6- 8 hours. If you choose to use the cheese, then the last 5- 10 minutes of cooking time add the cheese and let it melt over chicken and vegetables, and serve with rice or quinoa. I like a little fresh sliced avocado on the side!
Gluten Free (Crock Pot) Pork Chicken Quinoa
2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)
1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.
1 small 12 oz. package of baby carrots (washed and drained)
1 medium Onion chopped fine
3 Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)
1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)
3 ½ Cups water
½ Cup Red Quinoa ( Ancient Grains)
1 Teaspoon Salt ( you can adjust the salt to your taste)
½ Teaspoon Additive Free Paprika
Optional- 1 chopped jalapeno
Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!