I’m reposting this Mushroom Soup Recipe upon request. Hope yall enjoy it!
Quick Gluten Free Cream of Mushroom Soup
1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)
3 Tablespoons Salted butter ( or butter substitute)
1 Cup of Water or Milk ( I use water)
2 Tablespoons Corn Starch
1 Teaspoon Salt
Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.
Variations: Add ¼ teaspoon black pepper or garlic for a little kick.
To make a larger batch to freeze for later, just double or triple the recipe.
This is my version of Zuppa Toscana soup. Since my Kale and garden Onions are ready to start harvesting, I love using them in so many dishes.
3 Cups Peeled and cubed Potatoes ( about 4 small potatoes)
3 Slices of Gluten Free Bacon
2 Tablespoons Oil
1 Pound Gluten Free Pork Sausage ( You can use Gluten free Turkey Sausage or Italian Sausage)
5-6 Garden Onions
2 Cups washed and chopped Kale Leaves ( don’t use the stems they can be a little woody)
1/2 Teaspoon Salt
1 – 14.5 oz. can of Gluten Free Chicken Broth
4 oz. Block of Parmesan Cheese
3 large Cloves of minced Garlic
Wash potatoes and bake in microwave until soft. In medium size skillet fry bacon in oil until crisp, remove and set aside. Then using the same oil crumble up sausage and brown until no longer pink. Chop garden onions along with kale and add to meat and sprinkle with salt. Sauté, stirring on medium heat until onions and kale are limp. In medium stock pot add Chicken Broth and slice or cube parmesan cheese and heat on medium heat until cheese is softened and melting. Turn heat down and add meat, kale, and onions. Chop Bacon and add to soup mixture. Then peel and cube baked potatoes and add along with minced garlic, to soup. Simmer on medium heat for about 20 minutes, stirring occasionally. Serve warm with Gluten Free Cheese Biscuits. Enjoy!
1 8oz. Can crushed Pineapple with juice ( in water not syrup)
3 Tablespoons GF Coconut Amino Acids. (or you can use Gluten Free soy sauce)
In medium size skillet brown ground pork or Turkey until no longer pink. Stir in remaining ingredients, cover and let simmer on medium heat for 5 to 7 minutes. Turn off heat, and serve over rice or quinoa. Enjoy!
Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!
Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes. Remember to drain all of the liquids for the Shepherd’s Pie.
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) Or you can use canned diced potatoes
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. )
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.
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!
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.
It’s been a rough week at our house! We have been dealing with a water leak, so this is one of our go to comfort foods.
1 pound Lean Ground Beef
1 ½ Teaspoons Season Salt ( or season to your taste)
1/2 Teaspoon Ground Black Pepper (optional)
2 Tablespoons Meat drippings ( or Oil)
2 Tablespoons All-purpose Gluten Free Flour
1/2 Teaspoon GF Baking Powder
2/3 Cup Warm Water
1/2 Teaspoon Salt ( or more, depending on your taste)
(optional) ½ Teaspoon Ground Black Pepper
2 Cups Milk
In small mixing bowl whisk together flour, salt, pepper, baking powder and water. Let stand while browning meat.
In a 10 inch cast-iron skillet, on medium to high heat, break apart and crumble hamburger as it browns. When meat is cooked through, remove crumbled beef, but leaving the drippings in the skillet. Turn heat off and let skillet cool before pouring in flour water mixture. If you don’t have enough drippings then add 2 Tablespoons oil and slowly whisk in water, flour mixture. Turn heat back on, to high. Slowly whisk in milk, continuing to stir until gravy starts to bubble and thicken. Turn heat to low, and stir crumbled beef back into gravy. When gravy is almost done, turn off heat. As it cools it will thicken more. Serve with Gluten Free biscuits while still warm. You may want to add more seasoning according to taste.
( Remember if you use dried herbs then cut the amount in half)
4 Large Chicken Breasts
1/2 Teaspoon Salt
4 Teaspoons Chopped Fresh Oregano
4 Teaspoons Chopped Fresh Basil
2 Large Cloves Minced Garlic
2 Teaspoons Chopped Fresh Thyme
1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)
3 Cups Freshly Grated Parmesan Cheese
Preheat oven to 400*
Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut. Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!
1- 24oz. Jar of your Favorite Gluten Free Pizza Sauce ( I used Rinaldi)
1- 6oz. wedge of Parmesan Cheese Freshly grated (reserve ¼ Cup for Crust)
2/3 Cup Gluten Free Bisquick Baking Mix
2 Teaspoons White Granulated Sugar
1/3 Cup Buttermilk
1 Large Egg Beaten
1/4 Cup grated Parmesan Cheese
In medium bowl add all ingredients for crust,( except cheese) and whisk together until smooth. Fold in Cheese and let set until you are ready to spread over beef mixture.
Preheat oven to 400*
In 10 inch cast iron skillet, brown ground beef adding spices just before beef is fully cooked. ( it should only take about 10 minutes to brown beef on medium high heat). Remove from heat and add pizza sauce, spreading over meat. Do not stir into beef. Then sprinkle grated cheese over sauce, then top all of this with crust batter, spreading to outer edges. Place skillet in oven and bake for 20 -25 minutes or until crust is baked through and browned on top. Remove from oven and serve warm! Enjoy!
14 oz. Frozen Ore Ida Steak Fries ( half of a 28oz. bag)
1 1/2 Teaspoon MSG Free Season Salt
4 – 6 Tablespoons Gluten Free Apple Jelly (I used Homemade)
4 – 6 Bone in Pork Chops
Preheat oven to 375*
Wash and Slice apple, peppers, and onions fairly thin, about ¼ inch thick. Spread them evenly over the bottom of a greased deep dish large baking pan (at least 9×13, bigger is better). Add frozen squash and fries, sprinkle evenly with season salt then place pork chops on top of vegies and fruit. Spread 1 tablespoon of jelly over each pork chop. Place in oven and bake for 40 – 50 minutes or until pork chops are cooked through and vegetables are fork tender.
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!!
(Optional) 1/4 to 1 Teaspoon Ground Cayenne Pepper (depending on how much heat your family likes)
1 Cup Freshly Shredded Cheddar Cheese
Heat oven to 400* F.
Grease a 9 -10 inch baking pan. Spread cooked chicken strips in bottom of pan, sprinkle with pepper and pour soup over chicken and bake for 18-20 minutes. Or until soup is hot and bubbling. Remove from oven and top with grated cheese. Serve with your favorite rice and beans or chips. Enjoy!
Variations: Add Hot peppers and onions for a kick, or cooked quinoa, to make it a casserole.
1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)
3/4 Cup Gluten Free Bread Crumbs
1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)
2 Eggs beaten
1/2 Cup Chopped Onion (optional)
Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!
I make the dough for my crust several hours ahead of time and refrigerate it, because the dough must be very cold to get a thin crust. You can even cook the meat ahead of time and refrigerate it also until you are ready to assemble the calzone.
Brown meat, bell pepper and all spices. Remove from heat and let cool. Roll out your refrigerated dough onto a large baking sheet lined with parchment paper. My finished calzone was 13 x12 inches. So double this amount into an oblong shape. Make sure your dough stays cold. You need to pop it into the fridge or freezer to cool it off again. ( note don’t work it with your hands, it will warm up the dough and make it difficult to work with)
Preheat oven to 400*F.
When dough is rolled out to the size you want. Only on one end of the dough, gently spoon cooked and cooled meat mixture out evenly, leaving at least one inch space from the outer edge. Do not press meat into the dough. Then pour pizza sauce over meat. Sprinkle both cheeses over meat and sauce. Now you are ready to gently loosen dough from the opposite end and lift parchment paper up and fold over calzone filling. Even out any uneven edges by cutting them off and laying aside. Then press edges of dough together. I then go back and fold over the outer ½ inch edge of the crust and press that together, just to make a better seal. Your calzone should resemble a half circle or half-moon shape. If you have had any holes come into the top crust, just patch it with the extra dough that you cut off earlier.
When calzone is completely sealed place baking sheet into hot oven and bake for 20 – 25 minutes or until top crust is golden brown.
Remove let cool for about 10 minutes then cut and serve. Enjoy!
In medium size bowl mix ground beef, 1 tablespoon of the sage, Worchester sauce, and season salt. Blend all seasonings well with beef and pat out patties to desired size. I can usually get 5 burgers from one pound of ground beef.
Preheat Grill to 350* to 375*F.
Place each patty on grill, cover with lid and cook for 5-8 minutes. Raise lid and turn patties, then sprinkle each burger with remaining sage. Cook burgers for another 8-10 minutes, depending on how thick you make your burgers. Check the center of burgers to make sure there is no pink left in meat. When done serve with Gluten Free buns and any toppings you desire.
2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Hellmans Real mayo)
In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
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.
Spring is a very busy time of year for us. Planting, working cattle, preparing for hay season, etc. So if I have used up all of my freezer meals, that I grab in a pinch, this is my go to quick meal. Cowboy Beans! I think my sister is the one that came up with this one years ago. We love it, hope you do too!
1 Pound Lean Ground Beef
1/2 Teaspoon (MSG free Season Salt)
1- 28oz. Can of Bush’s Best Original Baked Beans
In medium sized skillet, on medium high heat, brown ground beef and season with salt. When meat is well cooked with no red remaining, add beans and stir. When mixture is bubbling and cooked through, remove from heat and serve. Enjoy!
Variations: Instead of all ground beef add 1/2 pound of sausage. You may want to add chopped hot peppers and minced garlic. Use your imagination!
I know in many parts of the country Morels are coming up and ready to pick. Here in Oklahoma, these mushrooms are a delicacy we enjoy for a little while then they are gone!
Pork Steak and Wild Mushrooms
2 Large Pork Steaks
5-6 Cups Chopped Green Onions
3 Cups Sliced Morel Mushrooms ( about a dozen medium mushrooms)
1/2 Teaspoon MSG free Season Salt
1/2 Teaspoon Regular Salt
1/4 Cup Water
In large cast iron skillet brown pork steaks for about 5- 6 minutes on medium high heat with the lid on. Bring heat up on high, remove lid and turn steaks and sprinkle seasoning salt over steaks, add 1 ½ cups of onions. Brown steaks for another couple of minutes then turn steaks again letting onions fall beneath steaks to brown in the meat drippings. Reduce heat to medium high again and put lid back on, letting onions and steaks cook another couple of minutes or until steaks and onions are browned, tender and completely cooked through. (Cooking time will vary, depending on how thick your steaks are.) Turn off heat, remove steaks leaving most of the onions and drippings in skillet. Add 1/4 cup water to drippings and pour in remaining chopped onions (about 4 ½ cups). Turn heat back on to medium high, cover with lid and let onions sweat for about 5 minutes or until the whites are fork tender. Remove lid raise heat to high, add sliced mushrooms, sprinkle with salt and sauté for another 5-6 minutes. Gently turning with spatula 2 -3 times making sure all mushrooms are heated through. To Serve pour onions and mushrooms on platter and top with pork steaks. Enjoy!!
Note: Weather you pick your own mushrooms or buy them, always soak wild mushrooms in cold salt water for 2-3 hours to kill any bugs. I always rinse mine twice, after soaking just to make sure, before cooking.
Mix all ingredients and serve on lettuce wrap or GF bun.
This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!
3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)
1 Large Egg
1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.
Pre heat Oven to 350*
Whisk together dry ingredients in medium size mixing bowl. In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.
2 Cups peeled and shredded Potatoes ( Or additive free unseasoned frozen Hash brown potatoes)
3 Tablespoons melted butter or butter substitute
1/4 Teaspoon Salt
2 Eggs Scrambled and chopped
1 Cup cooked Ham Chopped ( or sausage, depending on what you prefer)
1 Cup freshly grated Cheese ( I use sharp Cheddar)
Gluten Free Picante Sauce
Preheat oven to 450*
Grease 8 inch skillet on bottom and sides. Spread shredded hash browns to completely cover bottom and up the sides about an inch. Drizzle with melted butter over the potatoes in the bottom of skillet. Sprinkle with salt and bake for 20 minutes or until potatoes are crisp. While potatoes are baking, prepare eggs and meat. Remove skillet and top with eggs, meat, then cheese, spreading evenly. Return to oven for 1 minute or just until cheese is melted. Remove from oven and serve by slicing through topping and potatoes underneath, cutting desired portion, then dip out with heat proof spatula. Top with picante sauce and Enjoy!
For large family, just use a larger skillet and double recipe.
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.
1 Cup cleaned and sliced Mushrooms (or 1 large Can)
1 – 14.5 oz. Can of GF Chicken Broth
1 1/2 Tablespoons of Cornstarch to thicken (or GF Flour)
Cooked Gluten Free Pasta (any kind and as much as you want)
In large skillet, add ham, mushrooms (if you use canned go ahead and add the juice too) and 1/2 the can of chicken broth. Turn heat to medium high for about 2 minutes or until juices and ham start to bubble. Add corn starch to the other half of the chicken broth and whisk until dissolved. Then pour into skillet and stir until thickened, about 4-5 minutes. Pour all ingredients over cooked GF pasta, garnish with a bit of chopped basil or parsley. Enjoy!
Variations: You can use Shitake mushrooms, or add a bit of chopped hot peppers or black pepper. To make more gravy just add another can of chicken broth and double the amount of cornstarch, or you may also add butter if you want.
Note: I do not add any more salt, as the ham is very salty anyway. You may want to season more to your taste.
1/2 of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce
1/2 Tablespoon pure Garlic Powder
2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)
1 Medium Onion
1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)
Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!
Variations: You may want to use chicken or pork.
You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!
6 oz. of cooked Gluten Free Pasta ( I used ½ of a 12oz. package GF Fusilli rice and corn pasta)
5 oz. Block of Parmesan Cheese
In a 10-12 inch size skillet crumble ground beef. Add garlic and herbs. Brown meat on medium high heat, stirring as you let it brown. While meat is cooking grate the whole block of cheese. When meat is nolonger pink add chopped tomatoes and salt. Stir and let tomatoes heat up about 5-6 minutes. Reduce heat to low and add cooked pasta and half of the cheese. Stir in cheese and pasta, turn heat off and top with remaining cheese and serve. Enjoy
How to cook Gluten Free Pasta:
Before I start cooking my meat, I start the water for the pasta and add 1 Tablespoon of butter or oil. When it comes to a boil I pour in my pasta and stir, so that it doesn’t stick together. Cook accourding to package directions, less one minute or the shorter of the2 times it gives. The Heartland pasta I used calls for 12- 14 minutes, I cooked it 12 minutes. I start the timer when I add the pasta to the boiling water. When time is up remove pan from heat and drain water from pasta. I then Rinse the pasta in cold water and drain again. Let it set until ready to add to meat.
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.
2 tablespoons Chili Seasoning ( I used Williams original )
1- 15oz. can Dark Red additive free Kidney Beans (I do not drain)
2 Cups freshly grated Cheddar Cheese
Wash peel and thinly slice zucchini length wise. (I cut the zucchini in half, it makes it easier to work with) If you have a mandolin slicer, that works great. Heat oil in large skillet, salting and lightly browning zucchini slices on both sides about 1- 2 minutes per side. In another skillet add chopped onions, ground beef, taco seasoning and chili seasoning. On medium high heat stir and separate meat into smaller pieces until meat is cooked through and no longer pink. Preheat oven to 375*F.
Starting with meat mixture in a 9×13 inch baking pan, layer meat, squash, and beans, ending with meat on top. Bake for 15- 20 minutes or until cooked through and bubbling. Top with cheese and serve.
Add a can or small bag of corn. You may also use other types of squash.
Also you can use black beans, or brown beans instead of kidney beans.
1 Cup additive free freshly grated Parmesan Cheese ( for topping)
Preheat oven to 375* F.
In medium skillet cook sausage into small crumbled pieces, until lightly browned, just until the pink is gone. Remove cooked meat and drain on paper towels. Wash tomatoes and slice off just the very top. After you remove the core of the tomatoes, cut up the tops into small chunks and add to medium size mixing bowl. Gently slice around the inside of the tomatoes and scoop out the ribs and seeds of the tomato, cutting this into small chunks and add to mixing bowl. Being careful not to cut all the way through to the outside of the tomatoes. (setting aside the outside of the tomato until you are ready to add stuffing.) Add herbs, salt, bread crumbs, and mozzarella to tomato chunks in the mixing bowl. Then add crumbled sausage to tomato mixture and mix thoroughly. Grease a 9×13 baking dish, scoop tomato mixture into hollowed out tomatoes and place each stuffed tomato into baking dish. Add any remaining filling around tomatoes. Bake for 20- 25 minutes or until stuffing is starting to brown and tomatoes are getting soft. Remove from oven and top with parmesan cheese. Serve while still warm. Enjoy!