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!

 

Cheesy Garlic Herb Bread Sticks

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!

 

Fried Radishes

Fried Radishes

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!