Pumpkin Cream Cheese Bars

pumpkin Cream Cheese bars

This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy  I’ll be making these more often!

Pumpkin Cream Cheese Bars

1  1/2 Cups Almond Flour

1 Teaspoon Xanthan Gum

1  1/2 Cups Sugar or ( I used  Stevia Pyur)

1 1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon (always make sure your spices are GF)

1 Teaspoon Ground Nutmeg

2 Large Eggs ( I use Duck Eggs)

1- 15oz. Can Pumpkin Purée

Cream Cheese Filling

1 – 8oz. package Additive Free Cream Cheese (Softened)

1/2  Cup Sugar (or Stevia)

1 Egg White

1 Teaspoon Pure Vanilla

Preheat oven to 350*

In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended.  Pour batter into a buttered or oiled 9×11 inch, spreading evenly.                                                In separate bowl mix all cream cheese filling ingredients until smooth.  Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!

Chicken Cheese and Bean Casserole

Chicken Bean and Cheese Casserole

Chicken Cheese and Bean Casserole

2 Cups Refried Beans ( I used left over white beans drained and mashed)

2/3 Cup Pure Sour Cream

2 Tablespoons GF Taco Seasoning

1 Pound of cooked Ground or chopped Chicken or Turkey ( I used Chicken)

1 Teaspoon Season Salt

2 Cups freshly grated Sharp Cheddar Cheese ( reserve 1 cup for topping)

Preheat oven to 350*

In small skillet brown ground chicken or turkey and season with season salt. When done set aside and let cool. ( you can even use left over chicken breasts for this, just chop it up very fine, and omit the season salt if already seasoned.)

In medium size mixing bowl add mashed beans, sour cream, taco seasoning, cooked meat after cooling, and 1 cup grated cheddar cheese.  Mix well then pour mixture into a greased 10 inch deep dish pie plate. Bake for 15 minutes then top with remaining cheese. Bake another 10 – 15 minutes or until browned around the edges and cooked through. Remove from oven and serve with Gluten Free tortilla chips. Enjoy! ( I like to add a little GF Salsa to mine also. )

 

Grilled Sweet Potatoes

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!

Southwest Ranch Salad

Jan's Gluten Free

Gluten Free Southwest Ranch Salad

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Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups Fresh or frozen cut Corn

1 Avocado peeled, seeded and cubed

1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)

10 -12 Small Red Cherry Tomatoes cut in half

Optional 1 Diced Jalapeno

1 Cup crushed Gluten Free Corn Chips

Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.

Dressing:

1/3 Cup Gluten Free Mild Salsa

1 Cup Gluten Free Ranch Dressing (see recipe below using the yogurt to make it thicker)

Add salsa and ranch dressing to small mixing bowl whisk together, and pour over salad just before serving.

Gluten Free Ranch Seasoning Mix

2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)

2 Tablespoons Additive Free Dried…

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Low Carb Cheesy Kale Biscuits

Cheesey Kale Biscuits

These make the best Bacon and Tomato sandwiches!

Low Carb Cheesy Kale Biscuits

1 cup Almond flour

1 Teaspoon Xanthan Gum

2 teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon dry Oregano Leaves

2 Teaspoon dry Basil Leaves

2 Tablespoon minced Garlic

1/4 Cup butter, melted (1/2 Stick)

5  Large Eggs, beaten

1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)

2 Cup Cheddar Cheese, freshly grated

1 Cup freshly grated Parmesan Cheese

Preheat Oven at 350*

In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!

(  I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)

 

Bacon Tomatoes and Okra

Bacon Tomatoes and Okra

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Our Tomatoes and Okra are ready!

YUM!

Don’t worry,this is not slimy. When you add in the tomatoes, the acid breaks down the slime of the okra.

1/2  Pound of GF Bacon

4 Cups Sliced fresh Okra

2 medium Cloves of Garlic (chopped)

1 Small Jalapeno chopped (Optional)

2 Cups cored, peeled and chunked tomatoes ( About 3 medium tomatoes chunked into 1 to 1  ½ inch cubes)

1/2 Teaspoon Salt ( or less if you are watching your salt intake)

I medium skillet fry bacon just until crisp. Remove bacon from grease, to crumble into chunks and reserve for later. Add garlic, jalapeno and sliced okra to grease and fry on medium high heat just until okra is soft and starts to turn brown, stirring so that it cooks evenly. Reduce heat and add tomatoes and salt. Raise heat and let vegetables just come to a simmer. Remove from heat, stir in bacon and serve. Enjoy!

Note: You don’t have to peel the tomatoes. I just like mine peeled.

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!

Crispy Slow Cooker Ham and Potatoes

Slowcooker Ham and Potatoes

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

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.

 

Peanut Butter Banana Chia Smoothie

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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!

Green Onion Potato Cakes

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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

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)

4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)

1/4 Cup melted butter

1 Cup plain Greek Yogurt (I used fat free)

1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made

2 Cups Freshly Shredded Mozzarella Cheese

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Freshly Grated Parmesan Cheese

Preheat oven to 375*

In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.

National Strawberry Day!

Ella’s Strawberry Cake

Betty Crocker Gluten Free Yellow Cake Mix

Replace the 2/3 Cup of water called for in the mix with 2/3 Cup Puréed Strawberries

Use only 1/2 Stick of melted Butter(or 1/4 Cup oil)

1/4 Cup Plain Greek Yogurt ( I use Fage)

Instead of 3 Eggs Use 4 Eggs (Beaten)

Omit the Vanilla called for on the box

Add all ingredients to a large mixing bowl and fold liquids into cake mix. Then mix on high for 30- 40 seconds or until all dry ingredients are mixed. Then let batter rest for about 20 minutes before baking to let the rice flour absorb the liquids.

Preheat oven to 325*

When ready to bake pour batter into a greased and floured square 9 inch or 9inch round. Bake for 35- 40 minutes or until cake is set in the center and a tooth pick inserted in center of cake comes back clean. Let cool and Ice with Butter Cream Frosting below. This makes a very rich dark red cake. Enjoy!

To make a 2 layer cake or 9×13 inch cake, you will need 2 Cake mixes and double the recipe above.

You may want to add fresh strawberries to decorate or add the pureed strawberries to the frosting. Whatever you prefer. ( Or drizzle the strawberry juice over the frosting then add fresh strawberries)

Basic Butter Cream Frosting

8 oz. Plain Philadelphia Cream Cheese

2 Sticks unsalted Butter Softened (or 1 Cup)

1 Teaspoon Pure Vanilla

4- 5 Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth. Refrigerate in sealed container until ready to use.

To make a Fruit Flavored Butter Cream Frosting.

Instead of 2 Sticks of butter, replace 1 Stick with 1/2 Cup pureed Fruit and omit the vanilla. Mix until frosting forms peeks. If it needs to be thicker just add a little more Powdered sugar, until the frosting is the consistency you prefer.

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

2 1/2 Cups Gluten Free Hazelnut Flour or Meal

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar ( If you want to make this Sugar Free just use the Pyure Stevia in the same amounts as both sugars)

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2 Large Eggs (Beaten)

8oz. Cream Cheese softened

1/2 Cup Salted Butter softened (1 Stick)

1 Tablespoon Pure Vanilla

1- 11.5 oz. package Hershey’s Gluten Free Milk Chocolate Chips ( if you want this sugar free then use 2 packages of the Sugar Free Chips)

Preheat oven to 350*F.

In large bowl whisk together all dry ingredients. Using electric mixer or food processor beat together eggs, cheese, butter and vanilla.  Add dry ingredients to wet and mix together until well blended, then fold in chocolate chips. You may want to cover bowl and let set in fridge for about 15 minutes, or you can go ahead and spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Be aware these are a little rich, but that’s ok for Valentine’s Day! Enjoy!

Gluten Free Sugar Free Cherry Chocolates

Gluten Free Sugar Free Cherry Chocolates

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Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.

Sausage Cheese Balls

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Gluten Free Sausage Cheese Balls!

1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)

Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!

Cheesy Chicken Fajita Soup

Cheesey Chicken Fajita Soup

Cheesy Chicken Fajita Soup

1 Tablespoon Olive Oil

1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)

1 medium Onion peeled and chopped

1 Large Bell Pepper (deseeded and chopped)

Optional: 1-2 Jalapeños, Deseeded and chopped

2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)

1 – 10 oz. Can Rotel ( tomatoes and green chilies)

2 Cans additive free Chicken Broth

1- 15oz. Can GF Whole Corn ( do not drain corn)

1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)

2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)

In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!

Slow Cooker Maple Glazed Duck

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.

Black-eyed Pea Salsa Salad

Black-Eyed Pea Salsa Salad

Black-eyed Pea Salsa Salad

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This is a great way to use those left over Black-eyed Peas!

Black-eyed Pea Salsa Salad

1/3 Cup juice from cooked Black-eyed peas

3 large Cloves crushed garlic

1 ½ Cups Diced Red Onion ( about half of a medium size onion)

1 ½ Cups Frozen cut Corn

3 ½ Cups Cooked and Drained Black-eyed Peas

1 Large Chopped Bell Pepper

1 Cubed Medium Tomato

1 ½ Cups gluten free Salsa ( mild or hot, your preference )

1 Cup freshly Grated additive free sharp cheddar Cheese

In medium skillet sauté onion and garlic in juice of black-eyed peas on medium high heat, for about 3- 4 minutes or until onions start to turn translucent. Add corn and cook another 3- 4 minutes, stirring being careful not to burn, juice will evaporate. Turn off heat from under skillet and prepare other vegetables. In large bowl add drained black-eyed peas, chopped bell pepper, tomato, and salsa. When onions, garlic and corn are cool add to black-eyed pea mixture. Top with grated cheese and refrigerate or serve.

Lasagna Soup!

Lasagna Soup

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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!!