Helpful links:
www.suppersolutionsinc.com
www.relishrelish.com
www.eMeals.com
www.PlanToEat.com
From Sheryl Griebel:
Oatmeal Banana Breakfast Muffins
“I make these ahead of time for a healthy on-the-go breakfast.”
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar (or less!)
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}
3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.
Vegetable Casserole
Makes 8 servings
“This slow-cooker recipe is a family favorite! It's a quick and easy option for Meatless Mondays. I added a couple of modifications to the ingredients list to save you even more time!”
Two 19-oz can cannellini beans
One 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto (or more!)
One medium onion, chopped (or the equivalent amount of frozen onions)
Four cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
16 ounce package refrigerated cooked plain polenta cut in 1/2-inch-thick slices (I find mine on the shelf in the natural foods section)
One large tomato, thinly sliced (or 1 can diced tomatoes)
One 8-oz package finely shredded Italian cheese blend (2 cups)
Two cups fresh spinach
1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes.
Calories (kcal) 360, Fat total (g) 12, Cholesterol (mg) 26, Saturated Fat (g) 6, Carbohydrates (g) 46, Monosaturated fat (g) 1, Fiber (g) 10, Sugar (g) 8, Protein (g) 21
From Debbie Odom:
Almond Butter Dark Chocolate Chip Cookies
1 cup almond butter
1/3 cup honey (or 1/2 cup if you like it a bit sweeter)
1 egg
1 Tbsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup dark chocolate chips (look for gluten-free and dairy-free if you are trying to avoid those)
2/3 cup unsweetened coconut (or if you prefer, replace with chopped nuts)
1. Preheat oven to 350 degrees.
2. Oil baking sheets or line with parchment paper.
3. Stir together first 8 ingredients. Mix well. Make sure honey is fully incorporated.
4. Add chips and coconut.
5. Scoop with a cookie scoop onto cookie sheets. Bake 10-13 minutes or until lightly browned.
Yield: about 20 cookies with a level 2 Tbsp. cookie scoop
Maple Salmon
Makes 4 servings
1/4 cup maple syrup
2 T soy sauce
1 clove garlic, minced
1/4 t garlic salt
1/8 t ground black pepper
1 lb salmon
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
From Courtney Greedy:
Cinnamon Sweet Potato Fries
4 medium sweet potatoes
½ tsp salt
½ tsp pepper
2 Tbsp coconut oil (melted)
1 tsp cinnamon
Preheat oven to 375. Cut sweet potatoes into steak fry size. Combine all ingredients in large bowl. Stir well to coat evenly. Bake for 30 minutes or until lightly brown and soft.
Barley, Beef and Kale Stew
1 lb. ground beef
1 medium onion, chopped
3 carrots, chopped
3 celery stalks, chopped
5 ½ cups veggie stock
28 oz. can diced tomatoes (BPA free, please!)
½ cup pearled barley
2 bay leaves
1 tsp dried thyme
½ tsp dried parsley
1 tsp salt
¼ tsp pepper
¼ tsp cinnamon
2 cups curly kale, chopped
In a medium skillet over medium heat, add beef, onion, carrots and celery. Cook until beef is browned, about 10 minutes. While the beef and veggies are cooking, place stock, tomatoes, barley, bay leaves, thyme, parsley, salt, pepper and cinnamon in a crock pot and turn on low. Add beef mixture and stir well. Cover and cook for 6-8 hours. Add kale and cook 15 minutes more.
From Stephanie Sullivan:
Pork Tenderloin
1 Pork Tenderloin
1/2 cup olive oil
1/2 cup soy sauce
3-4 Tbs chopped garlic
Mix olive oil, soy and garlic in a large zip lock. Add pork and marinate in refrigerator 4-8 hours. Either grill or bake at 350 for 40-45 min. Save extra marinate - boil over med/high heat for 4-5 min (to cook raw meat). Serve over pork. I usually serve with green beans and rice pilaf.
Emeril's Wine Marinated Beef or Chicken Kababs
1.5 lbs beef or chicken cubed
4 tsp Emeril's essence
1/2 cup red wine
2 Tbs red wine vinegar
2 Tbs soy sauce
1 Tbs minced garlic
1 Tbs Worcestershire sauce
1 Tbs rosemary
1 Tbs thyme
8 oz button mushrooms, stems trimmed
1 onion (yellow or red) cut in half then quartered
1 red pepper, cut into 1 inch pieces
12 cherry tomatoes
Place the meat in a large zip lock bag and toss with Essence. Add the red wine, red wine vinegar, soy sauce, garlic, Worcestershire, rosemary, and thyme and toss to coat. Seal the bag and marinate in the fridge overnight.
Thread the skewers with meat and veggies. Grill on preheated grill. Serve with couscous.
From Kacey Olsen:
Smoky Beef Tacos
Serves 8
2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted
1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Tip: To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).
From Lucy Shirk:
Chili & Cheese Egg Casserole
10 eggs ~ Beat until fluffy
Blend the following:
1/2 cup flour (I have left out when feeding gluten free folks)
1 tsp. baking powder
1/2 tsp of salt (or to taste)
1 pt. cottage cheese (small curd)
1 lb. shredded Monteray Jack Cheese
1/2 cup melted butter
4-7oz green chilis
~ POUR into 9 x 13 buttered pan at 350 for 35-45 minutes (until slightly golden brown and not jiggly)
~ SERVE with salsa and sour cream if you like
From Angie Osborne:
Brown Sugar Glazed Salmon
1 T brown sugar
2 t. butter
1 t. honey
1 T olive oil
1 T Dijon mustard
1 T soy sauce
1/2 to 3/4 t. salt
1/4 t. pepper
1 salmon fillet (recipe calls for 2 1/2 lbs., but I usually only make 1 3/4 - 2 lbs. for our family of 6. Although we never have leftovers!)
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from heat: whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon. Bake, uncovered, at 350ยบ for 20-25 minutes or until fish flakes easily with a fork.
Bacon-Wrapped Pork Tenderloin
1 pork tenderloin
1 teaspoon, more or less, steak seasoning such as McCormick's Montreal Steak Seasoning
(Note: I don't actually measure; I just sprinkle it all over.)
Bacon slices
Preheat oven to 425 degrees. Sprinkle seasoning over pork. Wrap in bacon and secure with toothpicks. Place pork on lightly greased wire rack in an aluminum foil-lined roasting pan. Bake at 425 for 25 minutes. Then broil about 5 minutes or until bacon is crisp. (Pork is ready when meat thermometer registers 155 degrees. Do not overcook!)
Baked Apricots
"This one is great with the bacon-wrapped pork"
2 cans apricot halves, drained
1 1/2 cups crushed Ritz crackers
1 stick butter, melted
3/4 cup brown sugar
Spray a baking dish with non-stick spray. Place apricots, cut side up, in bottom of pan.
Mix crushed Ritz crackers, butter, and brown sugar together. Sprinkle mixture on top of apricots.
Bake at 300 degrees 35-40 minutes.
From Kelly Nishi:
Slow-Cooker Tuscan Pot Roast
Serves 6-8
1/3 cup olive oil
One 2 1/2- to 3-pound bottom-round pot roast
Two large onions, quartered
Two celery stalks, thinly sliced (2 cups)
Two large carrots, thinly sliced (2 cups)
Three garlic cloves, minced
One 6-ounce can tomato paste
One cup dry red wine
One 1/2-ounce package dried mushrooms (such as portobello)
One tablespoon kosher salt
One teaspoon dried oregano
One 28-ounce can whole plum tomatoes, chopped, liquid reserved
Extra wide egg noodles
1. Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
2. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
3. Cook 8 hours on low heat, or 4 hours on high heat.
4. Serve with extra wide egg noodles.
Taco Soup
1lb ground beef (cooked and drained)
1 onion (chopped)
1 can whole tomatoes
1 can whole kernel corn (w/juice)
1 can pinto beans (w/juice)
1 8oz can tomato sauce
1 c. water
1 pkg. taco seasoning
Boil. Season w/ salt and pepper. Simmer 1hr. Serve w/ chips or tortillas.
From Heather Milburn:
Gluten-Free Crusted Chicken Nuggets
“This is my recipe combined with another favorite recipe to make my kids' ultimate favorite chicken nuggets. It calls for a LOT of chicken because I make a ton at one time and freeze them for quick and easy lunches or dinners. Feel free to cut the recipe in half if needed.”
1/4 cup powdered sugar
2 1/2 cups gluten free flour
4 teaspoons salt
2 teaspoons pepper
1/2 cup butter melted
4 pounds chicken breasts cut into 1" cubes
1 container gluten free cornflake crumbs or crushed cornflakes
2 teaspoons peanut oil
1. Heat oven to 400. In large plastic bag, combine flour, salt, pepper & powdered sugar; toss to mix.
2. Place cornflake crumbs in a different large plastic bag.
3. Dip chicken pieces into flour mixture.
4. Dip floured chicken in melted butter.
5. Coat with cornflake crumbs.
6. Place on cookie sheet.
7. Drizzle pieces with peanut oil.
8. Bake at 400 degrees for 15-20 minutes until chicken is no longer pink.
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