COMMENTS:
I found this recipe in the book Always Hungry? and adapted it only slightly.
INGREDIENTS:
olive oil
4 chicken breasts/thighs, cut in bite-size pieces
salt and pepper, to taste
chopped onion
1 T minced garlic
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
1/2 pound green beans (fresh or frozen)
feta cheese
DIRECTIONS:
Heat the oil in a skillet. Add chicken and salt and pepper, cooking for about 5 minutes.
Add the onion and garlic, sautéing about 5 more minutes.
Add the tomatoes and garbanzo beans, bringing to a boil. Then reduce heat and simmer for 10-15 minutes until chicken is fully cooked.
Finally add green beans and cover for five minutes.
Garnish with feta cheese.
Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts
Veggie Chickpea Stirfry
COMMENTS:
I found this recipe on mywholefoodlife.com and we really enjoyed it! My family was not too happy looking at the chickpeas in with the stir fry but they found out they liked them!
INGREDIENTS:
1 T oil
2 bell peppers, sliced
1/2 T ginger
1 T minced garlic
1 small head cabbage
2 carrots, shredded
1 can chick peas, drained and rinsed
2 T liquid aminos
1 head broccoli
sesame seeds
DIRECTIONS:
Saute oil, ginger, garlic and peppers on medium heat.
Add cabbage and carrots. Stir well and cover for a few minutes.
Add chickpeas and liquid aminos. Stir and cover for a few minutes.
Add broccoli. Stir and cover for a couple more minutes.
Garnish with sesame seeds and serve.
I found this recipe on mywholefoodlife.com and we really enjoyed it! My family was not too happy looking at the chickpeas in with the stir fry but they found out they liked them!
INGREDIENTS:
1 T oil
2 bell peppers, sliced
1/2 T ginger
1 T minced garlic
1 small head cabbage
2 carrots, shredded
1 can chick peas, drained and rinsed
2 T liquid aminos
1 head broccoli
sesame seeds
DIRECTIONS:
Saute oil, ginger, garlic and peppers on medium heat.
Add cabbage and carrots. Stir well and cover for a few minutes.
Add chickpeas and liquid aminos. Stir and cover for a few minutes.
Add broccoli. Stir and cover for a couple more minutes.
Garnish with sesame seeds and serve.
Loaded Chicken Salad
COMMENTS:
I found this recipe on Pinterest and cut down on the mayo and sour cream. (I don't like my chicken salad runny.) Delicious! Here is my adaptation.
INGREDIENTS:
2 large cans of chicken
1/3 cup sour cream
2/3 cup mayo
6 pieces of bacon, cooked & crumbled
1 cup celery, diced
1/4 cup diced onion
1 cup cheddar cheese, shredded
salt & pepper, to taste
DIRECTIONS:
Blend together sour cream and mayonnaise. Then add chicken and remaining ingredients. Serve immediately or chilled.
I found this recipe on Pinterest and cut down on the mayo and sour cream. (I don't like my chicken salad runny.) Delicious! Here is my adaptation.
INGREDIENTS:
2 large cans of chicken
1/3 cup sour cream
2/3 cup mayo
6 pieces of bacon, cooked & crumbled
1 cup celery, diced
1/4 cup diced onion
1 cup cheddar cheese, shredded
salt & pepper, to taste
DIRECTIONS:
Blend together sour cream and mayonnaise. Then add chicken and remaining ingredients. Serve immediately or chilled.
Slow Cooker Teriyaki Chicken
COMMENTS:
I found this recipe (via Pinterest) from #Gimmesomeoven
INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup honey
1/2 cup soy sauce (I use Bragg's)
1/4 cup rice wine vinegar
1 teaspoon ginger
1/8 teaspoon black pepper
DIRECTIONS:
Combine all ingredients in your slow cooker, cooking 4-6 hours (depending on your appliance) until chicken shreds easily.
If you would like to add to or thicken the remaining sauce, whisk together 1/4 cup cold water with 3 tablespoons of cornstarch. Add this to the remaining sauce in a small saucepan. Allow it to boil 1-2 minutes and pour over the chicken.
We served this with rice and sprinkled the top with sesame seeds. Yum!
To freeze, just combine all ingredients in a freezer bag before cooking. When ready to serve, dump contents of bag in your slow cooker and you are good to go!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe (via Pinterest) from #Gimmesomeoven
INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup honey
1/2 cup soy sauce (I use Bragg's)
1/4 cup rice wine vinegar
1 teaspoon ginger
1/8 teaspoon black pepper
DIRECTIONS:
Combine all ingredients in your slow cooker, cooking 4-6 hours (depending on your appliance) until chicken shreds easily.
If you would like to add to or thicken the remaining sauce, whisk together 1/4 cup cold water with 3 tablespoons of cornstarch. Add this to the remaining sauce in a small saucepan. Allow it to boil 1-2 minutes and pour over the chicken.
We served this with rice and sprinkled the top with sesame seeds. Yum!
To freeze, just combine all ingredients in a freezer bag before cooking. When ready to serve, dump contents of bag in your slow cooker and you are good to go!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Enchilada Tacos
COMMENTS:
Super easy freezer/crockpot meal that is great with chips, taco shells, or tortillas.
INGREDIENTS:
2 lbs. boneless, skinless chicken breast
1 (10oz) can enchilada sauce
1 can diced chilies
DIRECTIONS:
Combine above ingredients in freezer bag. On serving day, dump in crockpot. Allow to cook for 4-6 hours (depending on crockpot) and shred meat. Serve with chips, taco shells, or tortillas. Also, enchilada sour cream is great with this too:
8oz. sour cream
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Super easy freezer/crockpot meal that is great with chips, taco shells, or tortillas.
INGREDIENTS:
2 lbs. boneless, skinless chicken breast
1 (10oz) can enchilada sauce
1 can diced chilies
DIRECTIONS:
Combine above ingredients in freezer bag. On serving day, dump in crockpot. Allow to cook for 4-6 hours (depending on crockpot) and shred meat. Serve with chips, taco shells, or tortillas. Also, enchilada sour cream is great with this too:
8oz. sour cream
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Broccoli Salad
COMMENTS:
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.
SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon
DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.
DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.
SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon
DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.
DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Simple Chicken
COMMENTS:
Another super simple, yet fabulous, chicken dish. This one from momdot.
INGREDIENTS:
chicken breasts
Mayonnaise (she cautioned to only use the real stuff - like Hellman's)
1/2 cup Parmesan cheese
salt and pepper to taste
1 teaspoon minced garlic
DIRECTIONS:
Coat chicken breasts in the mayo mixed with the remaining ingredients.
Bake for 45 minutes at 375*.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Another super simple, yet fabulous, chicken dish. This one from momdot.
INGREDIENTS:
chicken breasts
Mayonnaise (she cautioned to only use the real stuff - like Hellman's)
1/2 cup Parmesan cheese
salt and pepper to taste
1 teaspoon minced garlic
DIRECTIONS:
Coat chicken breasts in the mayo mixed with the remaining ingredients.
Bake for 45 minutes at 375*.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Spaghetti Casserole
COMMENTS:
From LoveFoodies, we enjoyed something a little different and more filling than plain spaghetti and meat sauce. Not very healthy but delicious! ;)
From LoveFoodies, we enjoyed something a little different and more filling than plain spaghetti and meat sauce. Not very healthy but delicious! ;)
Ingredients
1 lb ground beef
1 jar spaghetti sauce
1 onion diced
8 ounces cream cheese
16 ounces cottage cheese
1/4 cup sour cream
3/4 stick butter
8 ounces spaghetti noodles (my favorite: GF Barilla brand)
1 bag shredded cheese
1 jar spaghetti sauce
1 onion diced
8 ounces cream cheese
16 ounces cottage cheese
1/4 cup sour cream
3/4 stick butter
8 ounces spaghetti noodles (my favorite: GF Barilla brand)
1 bag shredded cheese
Instructions
1. Combine cottage cheese, sour cream and cream cheese.
2. Brown hamburger meat with diced onion and house seasoning. While browning the meat boil the spaghetti noodles. Once the meat is browned (drain if needed) add the spaghetti sauce and warm.
3. Put some slices of the butter along the bottom of a 13×9 pan. Put half the spaghetti noodles (once drained) on top of the pieces of butter. Put cream cheese mixture on top of the noodles and spread evenly. Top with remainder of the noodles and put some butter slices on top. Spread meat mixture over the top.
4. Bake at 350 for about 20 minutes and then top with the bag of shredded cheese and put back in the oven for 10-15 minutes until cheese is melted.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
2. Brown hamburger meat with diced onion and house seasoning. While browning the meat boil the spaghetti noodles. Once the meat is browned (drain if needed) add the spaghetti sauce and warm.
3. Put some slices of the butter along the bottom of a 13×9 pan. Put half the spaghetti noodles (once drained) on top of the pieces of butter. Put cream cheese mixture on top of the noodles and spread evenly. Top with remainder of the noodles and put some butter slices on top. Spread meat mixture over the top.
4. Bake at 350 for about 20 minutes and then top with the bag of shredded cheese and put back in the oven for 10-15 minutes until cheese is melted.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Potato Soup
COMMENTS:
Copycat Panera Bread Potato Soup is what this was titled. Even Gluten-Free, they weren't kidding! I think the secret is the cream cheese!
INGREDIENTS:
4 cups chicken broth
3-4 cups potatoes, cubed and diced (make sure they are covered by the broth)
8 oz. cream cheese
2 teaspoons minced garlic
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
DIRECTIONS:
Combine broth, potatoes, and spice, boiling until potatoes are tender.
Smash some of the potatoes (this releases starch for thickening, she said).
Reduce heat, add cream cheese.
Stirring occasionally, simmer until cheese melts.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Copycat Panera Bread Potato Soup is what this was titled. Even Gluten-Free, they weren't kidding! I think the secret is the cream cheese!
INGREDIENTS:
4 cups chicken broth
3-4 cups potatoes, cubed and diced (make sure they are covered by the broth)
8 oz. cream cheese
2 teaspoons minced garlic
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
DIRECTIONS:
Combine broth, potatoes, and spice, boiling until potatoes are tender.
Smash some of the potatoes (this releases starch for thickening, she said).
Reduce heat, add cream cheese.
Stirring occasionally, simmer until cheese melts.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Caesar Chicken
COMMENTS:
From the Frugal Girls, this was super easy and my family raved about it!
INGREDIENTS:
Chicken breasts (boneless, skinless)
Caesar dressing (they suggested, and I used Girard's)
Freshly shredded Parmesan Cheese
DIRECTIONS:
Pour dressing over chicken in crockpot. Sprinkle with cheese. Cook 4-6 hours, or until done. Yep, it's that simple!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
From the Frugal Girls, this was super easy and my family raved about it!
INGREDIENTS:
Chicken breasts (boneless, skinless)
Caesar dressing (they suggested, and I used Girard's)
Freshly shredded Parmesan Cheese
DIRECTIONS:
Pour dressing over chicken in crockpot. Sprinkle with cheese. Cook 4-6 hours, or until done. Yep, it's that simple!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chicken Parmesan Casserole
COMMENTS: Another Pinterest find. Use canned chicken to make it even quicker/easier!
Ingredients
- 3 chicken breasts, cooked and cubed OR 1 package of Costco's Grilled Chicken Breast Strips cut into cubes (this is what I used)
- 1 pound pasta, cooked al dente
- 1 jar of your favorite spaghetti sauce, 24 oz.
- 2 cups mozzarella, shredded
- ½ cup parmesan, shredded
- 2 cups panko
- 2 tablespoons olive oil
- Salt & pepper
Instructions
- Preheat oven to 350 degrees.
- Place your cooked pasta into a 9x13 baking dish. Drizzle olive oil over pasta.
- Lay your cubed chicken on top of the pasta.
- Sprinkle ¼ cup of panko crumbs over chicken.
- Pour spaghetti sauce over pasta.
- Top with mozzarella, panko, and parmesan.
- Cover with aluminum foil and bake for 25 minutes
- Uncover for the last five minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Buttermilk Ranch Chicken and Potatoes
COMMENTS:
From South Your Mouth on Pinterest, I found this gorgeous and delicious dinner.
INGREDIENTS:
10 pieces bone-in, skin-on chicken thighs and/or legs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 pounds small red potatoes
1 1/2 cups buttermilk ranch dressing (like Newman's Own)
DIRECTIONS:
Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat.
Arrange chicken pieces evenly in greased pan and bake at 325 degrees for 45 minutes.
Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter. After the 45 minutes, place potatoes in pan with chicken. Bake for 30 minutes.
Then baste chicken and potatoes with buttermilk ranch dressing and sprinkle potatoes with a little coarse grain salt. Bake 30 more minutes.
Baste chicken and potatoes again and bake for 20-30 more minutes, this time at 375*.
~2 hours and 15 minutes total cook time~
From South Your Mouth on Pinterest, I found this gorgeous and delicious dinner.
INGREDIENTS:
10 pieces bone-in, skin-on chicken thighs and/or legs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 pounds small red potatoes
1 1/2 cups buttermilk ranch dressing (like Newman's Own)
DIRECTIONS:
Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat.
Arrange chicken pieces evenly in greased pan and bake at 325 degrees for 45 minutes.
Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter. After the 45 minutes, place potatoes in pan with chicken. Bake for 30 minutes.
Then baste chicken and potatoes with buttermilk ranch dressing and sprinkle potatoes with a little coarse grain salt. Bake 30 more minutes.
Baste chicken and potatoes again and bake for 20-30 more minutes, this time at 375*.
~2 hours and 15 minutes total cook time~
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Shredded Salsa Beef
COMMENTS:
I found this recipe in a freezer-meal cookbook. I barely changed the recipe and it was super yummy! We put it on tortilla chips with sour cream, shredded cheese, lettuce, and guacamole. It is supposed to freeze well but we enjoyed it as leftovers the next day instead of freezing. Maybe next time I'll make a bigger batch!
INGREDIENTS:
1 1/2 - 2 lbs. beef roast (chuck or round)
1 cup chopped onion
1 small can chopped green chilies
1 cup salsa
2 Tablespoons brown sugar
1 Tablespoon soy sauce
2 teaspoons minced garlic
DIRECTIONS:
Combine all ingredients in crockpot and cook on low for 6 hours.
To freeze, just combine all ingredients in a freezer bag before cooking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe in a freezer-meal cookbook. I barely changed the recipe and it was super yummy! We put it on tortilla chips with sour cream, shredded cheese, lettuce, and guacamole. It is supposed to freeze well but we enjoyed it as leftovers the next day instead of freezing. Maybe next time I'll make a bigger batch!
INGREDIENTS:
1 1/2 - 2 lbs. beef roast (chuck or round)
1 cup chopped onion
1 small can chopped green chilies
1 cup salsa
2 Tablespoons brown sugar
1 Tablespoon soy sauce
2 teaspoons minced garlic
DIRECTIONS:
Combine all ingredients in crockpot and cook on low for 6 hours.
To freeze, just combine all ingredients in a freezer bag before cooking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Peanut Butter Oatmeal Bars
INGREDIENTS:
1 cup honey
1 cup peanut butter
3 cups oats
DIRECTIONS:
Melt peanut butter and honey over the stove. Stir in oats.
Press into 9x9" pan and allow to harden overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
1 cup honey
1 cup peanut butter
3 cups oats
DIRECTIONS:
Melt peanut butter and honey over the stove. Stir in oats.
Press into 9x9" pan and allow to harden overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Garlic Parmesan Chicken
COMMENTS:
Super easy, super delicious! I halved the sauce ingredients from the original recipe without a problem. (I did not use fresh Parmesan cheese - it would probably be even better using the fresh.) So the way I made the recipe is as follows:
INGREDIENTS:
4 boneless skinless chicken breasts
1 stick of butter, softened
1/2 cup Mayonnaise
1/2 cup Parmesan cheese
6 minced garlic cloves
1/4 teaspoon oregano
1/4 teaspoon basil
DIRECTIONS:
Cook chicken in crockpot for 3 hours; drain.
Mix together remaining ingredients and pour over the chicken 30 minutes before serving.
Allow to cook for those additional 30 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Super easy, super delicious! I halved the sauce ingredients from the original recipe without a problem. (I did not use fresh Parmesan cheese - it would probably be even better using the fresh.) So the way I made the recipe is as follows:
INGREDIENTS:
4 boneless skinless chicken breasts
1 stick of butter, softened
1/2 cup Mayonnaise
1/2 cup Parmesan cheese
6 minced garlic cloves
1/4 teaspoon oregano
1/4 teaspoon basil
DIRECTIONS:
Cook chicken in crockpot for 3 hours; drain.
Mix together remaining ingredients and pour over the chicken 30 minutes before serving.
Allow to cook for those additional 30 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Candy Cane White Hot Chocolate
COMMENTS:
I decided to add something warm to our Christmas Party beverages. This was delicious! Thanks again to Pinterest for the recipe.
INGREDIENTS:
1/2 gallon whole milk
8 oz. Ghirardelli white chocolate baking bars
1/2 cup crushed candy canes
1/2 teaspoon vanilla
DIRECTIONS:
In a large crockpot, break the chocolate into small pieces and add remaining ingredients.
Cover, and cook on HIGH of 1.5 hours, stirring every 15 minutes or so.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I decided to add something warm to our Christmas Party beverages. This was delicious! Thanks again to Pinterest for the recipe.
INGREDIENTS:
1/2 gallon whole milk
8 oz. Ghirardelli white chocolate baking bars
1/2 cup crushed candy canes
1/2 teaspoon vanilla
DIRECTIONS:
In a large crockpot, break the chocolate into small pieces and add remaining ingredients.
Cover, and cook on HIGH of 1.5 hours, stirring every 15 minutes or so.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Candy Cane Punch
COMMENTS:
I have made this punch several years in a row for my husband's staff Christmas party. I originally found it in a Taste of Home Magazine. I love it!
INGREDIENTS:
20 oz. strawberry jelly/jam
2 liters lemon-lime soda
2 quarts peppermint stick ice cream
miniature candy canes for garnish, if desired
DIRECTIONS:
In a large saucepan, melt jelly with 2 cups of soda.
Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl and gently stir in jelly mixture and remaining soda. Add remaining ice cream by scoopfuls.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I have made this punch several years in a row for my husband's staff Christmas party. I originally found it in a Taste of Home Magazine. I love it!
INGREDIENTS:
20 oz. strawberry jelly/jam
2 liters lemon-lime soda
2 quarts peppermint stick ice cream
miniature candy canes for garnish, if desired
DIRECTIONS:
In a large saucepan, melt jelly with 2 cups of soda.
Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl and gently stir in jelly mixture and remaining soda. Add remaining ice cream by scoopfuls.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Apple Cranberry Fruit Salad
COMMENTS:
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Hashbrown Breakfast Pizza
COMMENTS:
I made this for dinner one night and it was delicious! It will become a new regular at our house, I believe. I found the original recipe at The Gunny Sack but here is what I did (not much different):
INGREDIENTS:
frozen hash browns (I honestly don't know how much - I just filled the bottom of a stoneware jellyroll pan. The original recipe said one bag, but didn't specify the bag size.)
3 tablespoons melted butter
salt and pepper to taste
3 eggs
1/3 cup chopped onion
chopped bell peppers (I used six mini sweet peppers)
sausage, cooked and chopped (I used one box of frozen sausage)
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees. Spread hash browns on the bottom of a pan (I used a stoneware jellyroll pan). Drizzle with melted butter and sprinkle with salt and pepper to taste. Bake for 20-25 minutes.
Meanwhile, scramble eggs.
Top hash browns with onion, scrambled eggs, sausage, and peppers. Top all with shredded cheese. Bake for an additional 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I made this for dinner one night and it was delicious! It will become a new regular at our house, I believe. I found the original recipe at The Gunny Sack but here is what I did (not much different):
INGREDIENTS:
frozen hash browns (I honestly don't know how much - I just filled the bottom of a stoneware jellyroll pan. The original recipe said one bag, but didn't specify the bag size.)
3 tablespoons melted butter
salt and pepper to taste
3 eggs
1/3 cup chopped onion
chopped bell peppers (I used six mini sweet peppers)
sausage, cooked and chopped (I used one box of frozen sausage)
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees. Spread hash browns on the bottom of a pan (I used a stoneware jellyroll pan). Drizzle with melted butter and sprinkle with salt and pepper to taste. Bake for 20-25 minutes.
Meanwhile, scramble eggs.
Top hash browns with onion, scrambled eggs, sausage, and peppers. Top all with shredded cheese. Bake for an additional 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
GF White Bread
COMMENTS:
My daughter found a recipe for GF bread at Cooking Classy that works so well! It is delicious, fluffy, and perfect for sandwiches!
INGREDIENTS:
2 1/2 teaspoons yeast
3 1/2 Tablespoons sugar, divided
1/4 cup warm water, 110 degrees
1 1/4 cups milk, 110 degrees
2 Tablespoons canola oil
2 Tablespoons butter, softened
3 large eggs
1 Tablespoon lemon juice
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/3 cup cornstarch
1 Tablespoon xanthan gum
1 3/4 teaspoon salt
1 teaspoon baking powder
DIRECTIONS:
Combine yeast, 1/2 teaspoon sugar, and warm water in bowl of electric mixer. Whisk to dissolve yeast, then let rest 5-10 minutes.
Add remaining sugar (1 Tablespoon plus 1 teaspoon), milk, oil, butter, eggs and lemon juice. Whip on low speed, using paddle attachment, to combine.
Add all remaining ingredients and mix on low to combine. Then increase to medium speed for five minutes.
Pour bread dough into buttered 9x5" dish and spread to both ends. (It's consistency will be similar to a quick bread.)
Smooth the top with wet hands, while slightly doming loaf.
Let rise in a warm place for one hour to an hour and 15 minutes.
Bake bread in preheated 375 degree oven for 20 minutes.
Reduce oven temperature to 350 degrees and tent loaf with foil. Bake an additional 20 minutes.
However, my daughter tried this on time bake - without the foil and without the temperature change and it was just as successful.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
My daughter found a recipe for GF bread at Cooking Classy that works so well! It is delicious, fluffy, and perfect for sandwiches!
INGREDIENTS:
2 1/2 teaspoons yeast
3 1/2 Tablespoons sugar, divided
1/4 cup warm water, 110 degrees
1 1/4 cups milk, 110 degrees
2 Tablespoons canola oil
2 Tablespoons butter, softened
3 large eggs
1 Tablespoon lemon juice
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/3 cup cornstarch
1 Tablespoon xanthan gum
1 3/4 teaspoon salt
1 teaspoon baking powder
DIRECTIONS:
Combine yeast, 1/2 teaspoon sugar, and warm water in bowl of electric mixer. Whisk to dissolve yeast, then let rest 5-10 minutes.
Add remaining sugar (1 Tablespoon plus 1 teaspoon), milk, oil, butter, eggs and lemon juice. Whip on low speed, using paddle attachment, to combine.
Add all remaining ingredients and mix on low to combine. Then increase to medium speed for five minutes.
Pour bread dough into buttered 9x5" dish and spread to both ends. (It's consistency will be similar to a quick bread.)
Smooth the top with wet hands, while slightly doming loaf.
Let rise in a warm place for one hour to an hour and 15 minutes.
Bake bread in preheated 375 degree oven for 20 minutes.
Reduce oven temperature to 350 degrees and tent loaf with foil. Bake an additional 20 minutes.
However, my daughter tried this on time bake - without the foil and without the temperature change and it was just as successful.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
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