Fried Sweet Potatoes

Fried Sweet Potatoes

Fried Sweet Potatoes

4-5 Large Sweet Potatoes

2 Tablespoons Light Olive Oil

2 Tablespoons Butter or Butter Substitute

3 Tablespoons Brown Sugar

Wash peel and slice sweet potatoes into 1/8- 1/4 inch thick slices ( thin slices cook faster). In medium size skillet ( 8-10 inch), heat oil on high until hot, add butter and potato slices. Spreading out evenly over skillet. Cover and cook for 3-4 minutes. Stir, flipping over potatoes so they will cook on both sides. Cover and let fry another 3-4 minutes. Take lid off and check potatoes with a fork, they should be fork tender. If you can insert the fork without resistance, then add brown sugar sprinkling evenly over potatoes and stir. Turn heat to medium and cook uncovered for another 2-3 minutes to brown potatoes. Stir flipping potatoes again to brown evenly. When done remove from heat and serve.

Quick Beef Stew

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Quick Beef Stew

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)

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

In large stock pot crumble ground beef and chopped onion. Cook on medium high heat stirring and continuing to break apart meat until it is browned. Add all seasoning and continue to stir so that meat doesn’t stick. When all the pink is gone and meat is cooked through, start adding all of the vegetables with the liquid. Turn heat up and cover with lid until stew starts to boil and continue to stir occasionally. Then turn down to medium and let simmer for another 5 minutes. Turn heat off and serve warm. This goes great with the corn bread muffins or corn dodgers you made earlier this week.

Note: Remember to keep leftovers for Shepherd’s Pie. 

 

Fried Corn Bread Onion Rings

Onion Rings

Fried Corn Bread Onion Rings

1 Large Onion ( Yellow or White Sweet Onion)

1 Box Corn Bread Mix

1 Cup Oil for Frying

Take off the outside layer of onion skin, be sure to cut off root end and top. Slice onion into rings about 1/4  inch thick. Pour Box of Corn bread mix into medium size mixing bowl.  Add all of the onion slices to dry mix. Coat rings with dry mix and remove each ring to a dry plate. Then make corn bread batter according to box directions. Stir well until all lumps are removed. ( If batter is too stiff add a couple of Tablespoons of water) Dredge each onion ring in batter until coated, Shaking off excess back into bowl.

Heat oil on high heat in a small (6-8 inch skillet).

 When oil is hot start frying rings. Rings should only take 1 ½ – 2 minutes per side, or until golden brown. Remove to platter lined with paper towels. Salt to taste and serve. Enjoy!

Note: Using remaining batter, either make fried corn dodgers by dropping a Tablespoon of batter into hot oil. Or you can make corn muffins, using package directions.   

Mashed Potatoes

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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!

Meal Planning and Prep

Meal Planning and Prep

Lately I’ve seen so many posts saying that y’all have problems with meal planning. So thought I would share a few of my recipes and planning tips.

The key to sticking with a Gluten Free/Allergy Free diet is planning. As adults we are ultimately responsible for our own health and the health of our children. I know its not easy, but the benefits are well worth it! So lets get started!

I’m beginning with some very simple main meals. We will tackle the sides in a later post.  Here’s my menu. I have even been known to post a menu on the fridge,  just to get some input from my family. It’s really nice to get them involved and let them choose what they want to eat.   

MENU:

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PicsArt_10-19-09.50.09PicsArt_10-19-03.09.31 Shepherd’s Pie

Tip #1: Make sure to clean out you fridge before you go shopping.

Tip #2 Always check your pantry, Fridge and Spice cabinet before you go shopping.  You may already have items on your list.

For Grocery List and recipes, more tips and updates follow along on the Meal Planning page.

https://jansglutenfree.com/gluten-free-meal-planning-and-prep/

 

 

 

 

 

 

 

Melting Witches

melting-witches

I’m reposting this recipe because it is so fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.