Glazed Pork Chops with fruit and Vegetables
1 Large Apple
2 Bell Peppers
1 Medium Onion
2 Cups Frozen Sliced Squash
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.
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!!
Cheesy Chicken Enchilada Bake
6 Cooked Chicken Strips ( You can shred them or leave whole)
1- 18.5oz. Can Progresso Gluten Free Chicken Cheese Enchilada Flavor Soup
(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.
Thin Crust Sausage Pepper Calzone
1 Pound Gluten Free Pork Sausage
1 Large Bell Pepper cut into cubes ( or you can add Hot peppers if you prefer )
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1 Teaspoon additive free Garlic Powder
1 Cup (8 oz.) Gluten Free Pizza Sauce
1 Cup Freshly Grated Mozzarella
1 Cup Freshly Grated Parmesan
I use my pie crust recipe for this only double. Here is the link – Jan’s Gluten Free Pie Crust https://www.facebook.com/jansglutenfreerecipes/photos/a.1671137049774256.1073741828.1671129923108302/1677945315760096/?type=3&theater
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!
1 pound of lean Ground Beef
1 Tablespoon Rubbed or Ground Dry Sage Leaves (plus 2 teaspoons reserved)
1 Tablespoon Gluten Free Lea & Perrins Worchester sauce
1 Teaspoon MSG Free Season Salt
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.