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!
Cheesy Garlic Herb Bread Sticks
1 Cup Almond Flour
1/2 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder
1/2 Teaspoon Baking soda
1 Teaspoon dry Oregano
2 Teaspoon dry Basil
1 Teaspoon dry Thyme
2 Teaspoons Garlic Powder
1/2 stick Butter, melted (1/4 Cup)
1/4 cup Greek Yogurt
4 Duck Eggs ( 5 regular chicken eggs)
1 Cup freshly grated Cheddar Cheese
1 Cup freshly grated Mozzarella Cheese
1 Cup freshly grated Parmesan Cheese
Preheat oven to 350*
In a medium size mixing bowl whisk together all dry ingredients including herbs and garlic powder. In another bowl whisk melted butter, yogurt and eggs until well blended. Pour all liquid ingredients into dry ingredients and blend until smooth. Then fold in all of the cheese and incorporate thoroughly. This should make a stiff ball of dough. Grease large pizza pan or sheet pan with butter and roll out dough onto pan. If you are using a pizza pan with no sides only roll out to within 2 inches of the edge. As the cheese melts the dough will spread and run over the side of pan if it is too close to the edge. Bake for 20-25 min. or until bread sticks are set and turning brown. Then remove from oven slice bread sticks into 1- 2 inch widths and place under broiler for 1-2 minutes or until well browned on top. Serve warm. Enjoy!
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!
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!
This has become my new favorite smoothie!
Peanut Butter Banana Chia Smoothie
1 Banana (peeled and sliced)
1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)
1/4 Cup plain Greek Yogurt
6-8 small Ice Cubes ( add more if you want your smoothie thinner)
1 Tablespoon Ground Chia Seeds
Optional, 2 Tablespoons Stevia or your favorite sweetener
Add all ingredients to food processor or smoothie maker. Blend until smooth, Pour into glass and enjoy!