15 Minute Magic Chicken

2 T cooking oil

2 large or 3-4 small chicken breasts (total weight 0.75 to 1lb) Thighs are also great in this recipe.

½ tsp. garlic powder

½ tsp. garlic salt

½ tsp. onion powder

 Slice chicken into strips. Pour oil into large skillet with high sides and turn stove on medium heat. Sprinkle spices on chicken, flipping chicken every few minutes. Cook 5-7 minutes and turn stove down to low heat.

1 10 oz. can Mild Rotel, drained

1  12 oz. can of tomato paste

½ cup of chicken broth, stock or bone broth

2 8.5 oz. bags of Seeds of Change Quinoa and Brown Rice

½ tsp garlic powder

½ tsp. onion powder

1 T basil

 Microwave the bags of rice according to their instructions. Pour the Rotel on top of the chicken and gently stir. Pour in 1 bag of rice,½ of the tomato paste and half of the broth. Again, gently stir with a spatula. Pour in the remaining bag of rice, tomato paste and broth. Stir until mixed well. Add in the spices and stir a few more times.  Enjoy!

Super Simple Tex-Mex Tacos

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1 lb ground turkey (or beef, chicken)

1 can tomato paste

1 can pinto beans, drained

3T taco seasoning

¼ cup water

Brown meat. Drain or dab grease off meat and sprinkle on seasoning. Stir. Add in pinto beans. Stir again. Mix in the tomato paste and use the water to get the mix to the desired thickness. Last good stir. Put on shells or on a bowl/salad with choice of toppings.

*GF/DF brands: Hunts tomato paste, Ortega taco seasoning, all soft corn taco shells and most hard shells

BBQ Bacon Meatloaf

I tend not to write commentary about my recipe because I know all you really want to do is cook and eat. But in this case, I will provide the caveat that this post isn’t diet food; this is comfort food. If you like a delicious dish of meat with more meat, this is for you!  

The loaf:

1.5 lb meatloaf blend of beef, pork and veal (some places sell this pre-packaged but any combo of a couple ground meats will do)

1 egg or 1/4 cup unsweetened applesauce + 1/2 tsp. baking powder

¾-1 cup finely crushed GF BBQ chips

2 T Worchestershire sauce

1 T mustard

1 T ketchup

2 T BBQ sauce 

*All condiments used are gluten & dairy free or homemade

¼ cup chopped onion

1-2 tsp, any combination, of these seasonings:  salt, pepper, garlic salt, onion powder, McCormick Worchestershire pub burger seasoning

The top: Do a zig zag line of ketchup on top of the meatloaf. Top with a zig zag line of BBQ sauce and finish it by placing 2-3 strips of bacon on top.

Mix with a spoon until it forms a ball on its own. Mold into a loaf and put in a loaf pan. Bake at 350 degrees for 45-50 minutes until it has an internal temperature of 165 degrees.

White Chicken Chili

2 med chix breast

1 32 oz stock

2 bay leaves

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon concentrated bone broth

Cook the above in crockpot on high 3 hours or low 5 hours. Remove lid and take out bay leaves. Shred chicken with 2 forks. 

Add to the Crock-Pot and cook for 2 hours:

1 4 oz can mild green chillies

1 15.5 oz can white corn, drained

1 15.5 oz can white kidney beans, drained and rinsed

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon chili powder

1/4 cup plain, unsweetened almond milk

I like to serve this with some Fritos in the bottom of a bowl, topped with chili and then avocado and Valentina's hot sauce. My family tops it with shredded cheese. 

 

 

Crockpot GF Broccoli Beef

1.5 lbs flank steak cut into 2 inch pieces  1 cup beef bone broth  2/3 cup gluten free soy sauce  1/3 cup brown sugar  1 tbsp sesame oil  1 tbsp minced garlic  4 cups cut broccoli  2 tbsp GF corn starch + 4 tbsp cold water  Grease the crockpot with olive oil spray or a little grapeseed oil. Add the steak, broth, soy sauce, brown sugar, sesame oil and garlic to the crockpot. Cook on low for 4-5 hours or high 2-3 hours. 30 minutes prior to eating, add in the broccoli and the mixture of corn starch and water. Cook on high for those 30 min. Serve with rice.

1.5 lbs flank steak cut into 2 inch pieces

1 cup beef bone broth

2/3 cup gluten free soy sauce

1/3 cup brown sugar

1 tbsp sesame oil

1 tbsp minced garlic

4 cups cut broccoli

2 tbsp GF corn starch + 4 tbsp cold water

Grease the crockpot with olive oil spray or a little grapeseed oil. Add the steak, broth, soy sauce, brown sugar, sesame oil and garlic to the crockpot. Cook on low for 4-5 hours or high 2-3 hours. 30 minutes prior to eating, add in the broccoli and the mixture of corn starch and water. Cook on high for those 30 min. Serve with rice.

Quick and Easy Meatballs

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1 lb sausage

1 lb ground beef

1 egg or 1/4 cup unsweetened applesauce + 1/2 tsp baking powder

2 tbsp Italian seasoning

1 tbsp minced garlic

1 tbsp parsley

2 tsp salt

1 tsp ground pepper

Pre-heat your oven to 400 degrees. Mix all the ingredients in a bowl and shape the meat into balls the size of ping pong ball. Bake for 20 minutes. Add into a pan of homemade or jarred sauce and serve with pasta.

Dairy Free Gluten Free Cheesecake

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Filling

4 8 oz. containers of soy cream cheese (Tofutti)

1 12 oz. container of non-dairy sour cream (Tofutti)

2 eggs, beaten

1 Tbs. lemon juice

1 tsp. vanilla bean paste or vanilla extract

3/4 c. granulated sugar

Crust:

1 ½ gluten free vanilla wafers or graham crackers

1/4 c. granulated sugar

5 T smart balance spread

Directions:

For the crust: Preheat the oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate or spring form pan and press the crumbs onto the bottom and evenly up the sides if using a pie plate. Bake the crust for 8-10 minutes and set aside.

For the filling:
Combine all ingredients in a saucepan and cook over low heat for 5-10 minutes, stirring constantly with a whisk. Mixture will thicken. When it no longer has lumps, carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator for at least 6 hours, overnight preferably, and serve cold.