Saturday, January 29, 2011

It's a G-Free life...

It's amazing how many people I have come to know, that are going G-free. Not because of "allergies" but mostly because they want to know if it will help make them feel better.

I (and a dear auntie of mine) is G-free. I have reaped the amazing reward of losing over 125 lbs just by altering my diet and my lifestyle. I've included below some of my favorite "G-Free" helpful hints. I also have to remind myself that Gluten free does not necessarily mean "low-calorie".. just no Wheat or gluten.

I do miss Wheat-type Breads & pastas... (i.e. Spaghetti, Macaroni N Cheese, Pizza crust) But as I experiment more, I'm getting pretty good at Gluten free pizza Crusts, Breads & pancakes/waffles. A lot more restaurants & grocery stores are carrying more products too. (Smoky Mountain & Chicago Connection, FlatBread Bakery all carry a gluten-free product)

I LOVE JAKE'S GLUTEN FREE STORE in Boise. The entire store carries only Gluten Free, so you never have to "read labels"... That is so awesome..

Anyway.... below is a bunch of my fav G-Free recipes... Enjoy!

Crockpot - Corn Chowder
·
3 cups frozen corn

· 14 oz. can creamed corn

· 1 onion, chopped

· 2 (14 oz.) cans ready to serve chicken broth

· 1/8 tsp. pepper

· 1/2 tsp. dried thyme leaves

· 2 Tbsp. cornstarch

· 3 Tbsp. water

Preparation:

Combine all ingredients except cornstarch and water in 3-4 quart crockpot and stir gently to mix. Cover and cook on low for 5-6 hours or until corn is tender. In small bowl, combine cornstarch and water and mix well; stir into crockpot. Cover and cook on high for 10-15 minutes until thickened. Top with popcorn or oyster crackers and serve. 4 servings

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Bacon Potato Cheese Chowder

Ingredients:

3 cups fat-free milk

1 can (10-3/4 oz.) condensed cream of potato soup

2 cups frozen Southern-style hash browns

1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

2 green onions, thinly sliced

Make It

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.

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Bacon-Potato Chowder

Makes: 6 servings Total Time: 1 hr

Ingredients:

  • 4 small potatoes, diced bite sized
  • 1 lb. Velveeta Cheese
  • 4 or more strips bacon (I like peppered)
  • 3 Cups Chicken broth
  • 3 scallions, chopped with the greens

Preparation

Peel and quarter potatoes, boil until tender, drain and dice-set aside. Chop bacon into small pieces, fry until almost done, place on paper towel, set aside.

Take the cheese, broth, and bacon, melt it down (using enough broth to make as soupy as you like).

When hot enough add the scallions and potatoes, season to taste.

Notes


This can be made and put into a slow cooker on warm. Experimenting is part of the fun of cooking. Enjoy.

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Steph's Crock-Pot Corn

Makes: 12 servings Total Time: 4 hr 5 min

Ingredients:

  • 2 lb. frozen corn
  • 1 stick butter/margarine
  • 8 oz. cream cheese
  • 1 small bunch green onions
  • 1 stalk celery, chopped
  • 1/2 green pepper (or to taste), chopped
  • 1 small jar pimentos (optional)

Preparation

Combine all ingredients in crock-pot or slow cooker.

Cook on low for 4 hours.

Makes: 12 servings Total Time: 4 hr 5 min

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Mexi Shredded Beef

Makes: 8 or more Total Time: 8 hr

Ingredients:

  • 2 flank steaks
  • 2 packets taco or fajita seasoning (check mix for added gluten – if none you’re good to go)
  • Chili powder (optional)
  • Ground cumin (optional)
  • 1 can green chilies
  • 1 large onion
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp dried garlic or 1 tsp fresh garlic

Preparation

1. Spray the slow cooker with cooking spray.
2. Cut flank steaks in half.
3. Rub with the taco seasoning and extra chili powder and cumin to taste (check for gluten in the pkg seasoning)
4. Place in the cooker and add the can of green chilies, the chopped onion and the vinegar.
5. Cook on low for 8 hours.
6. Use two forks to shred meat in the cooker.

Serve with Corn Tortillas, Taco Chips, Fritos, or Mexi-Rice.

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Slow Cooker Turkey over Rice

Makes: 10 servings Total Time: 4 hr 30 min

Ingredients:

  • 3 cups cubed cooked turkey
  • 1 cups Velveeta Cheese, cubed
  • 1 cans (10 3/4 oz. each) condensed cream soup (i.e. mushroom, chicken or celery)
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped celery
  • “Minute Rice” or Regular rice for 10 servings

Preparation

In a 3 qt. slow cooker add everything but the rice. Mix well.
Cover and cook on low for 3-4 hours.
Prepare “minute” rice or cook pot of white rice. (if you want more flavor substitute veggie or chicken broth for the water)

Notes It is a great way to us up leftover turkey. – I usually serve with a side salad

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Slow Cooked Yummy Sweet Yams (not just for holidays!)

Makes: 8 (1 1/2 cup) servings Total Time: 6 hr 30 min

Ingredients:

  • 8-10 whole yams
  • 2 sticks real butter (cut in tsp.)
  • 1 1/2 cups maple syrup
  • 2 cups brown sugar
  • 3 tablespoons cinnamon

Preparation

Cut yams into bite size cubes. Place 1/2 of the yams in a slow cooker.

Layer butter (cut in tsp. pieces), syrup, brown sugar and cinnamon on top of the yams. Continue step 2 until all ingredients are used.

Cook on low for 5-6 hours.

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Sour cream potatoes & Tukey/Chicken in the crock pot

Prep Time: 15 minutes Cook Time: 4-6 hours,

Ingredients:

· 10 oz. can condensed cream of mushroom soup with roasted garlic

· 8 oz. container sour cream

· 1-1/2 cups shredded Cojack cheese

· 32 oz. pkg. frozen cubed hash brown potatoes

· 1 Pkg Ranch Dressing (gluten free)

· 1-2 cups Left-over turkey or chicken Breast (see note below)

Preparation:
Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crock pot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture. Spread evenly. Cover and cook on low for 4-6 hrs.

Note: I have made these without the meat included, and served as a side dish with a salad & Chicken Breast/or Steak

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Crock Pot Cheezy hash brown potatoes/Tater Tots
Prep Time: 10 minutes Cook Time: 4 hours,

Ingredients:

· 10 oz. can condensed cream of mushroom soup

· 8 oz. container sour cream

· 1-1/2 cups shredded Co-jack cheese

· 32 oz. pkg. frozen hash brown potatoes or Tater Tots

· 1 large sweet onion diced finely

Preparation:

Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes & onion into prepared crock pot. Top with half of sour cream mixture. Top with rest of potatoes & onion, then remaining sour cream mixture, spreading evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours.

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Dump It And Run Crockpot Recipe

Serves/Makes: 4

Ingredients:

§ 6 carrots; finely chopped

§ 1 med-large onion finely chopped

§ 4 boneless chicken breasts (or 4 6 oz steaks)

§ 2 cans cream of mushroom soup
2 cans mushroom pieces; drained

§ salt and pepper, to taste

Directions:

Layer ingredients, in order, in crockpot.
Salt and pepper to taste on each layer.

Cover and cook on Low 8-10 hours. Serve over rice.

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Crock pot Hamburger Vegetable Soup Recipe

3 cans Tomato soup
2 cans Stewed Tomatoes (itialian style)
1 can vegetable broth or chicken broth
1 lb Hamburger (browned)
16 oz Corn (fresh, frozen or canned)
2-3 Carrots chopped
16 oz Green Beans ( fresh frozen or canned)
1 bunch of green onion chopped (optional)
Parmesan Cheese

Brown meat, I usually do it ahead of time and freeze it. Add everything into Crock Pot and and leave it on low for about 3-4 hours(stir ocasionally). Top each bowl with parmesan cheese,

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Favorite Old Fashioned Beef Stew (Crock-Pot)

Makes: 5 servings, 1-1/2 cups Total Time: 10 hr 20 min

Ingredients:

  • 1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
  • 4 medium carrots, cut into 1/2-inch slices
  • 3 medium red potatoes, unpeeled, cut into 1/2 inch cubes
  • 1 large onion, cut into 1-inch pieces
  • 3 cups vegetable juice cocktail (such as V-8) or Tomato Juice
  • 3 tablespoons Instant Potato flakes
  • 3 teaspoons beef flavor instant bouillon
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon black pepper

Preparation

In 3-1/2 or 4 quart slow cooker, combine all ingredients; mix well.

Cover; cook on low setting for 9-10 hours.

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15-Minute Lil’ Smokies Link Chili

Prep Time: 5 min Total Time: 15 min

Makes: 4 servings

1 pks (aprox 1 lb) Lil’ Smokies, sliced ( or your favorite “cooked bratwurst or sausage)

1 can (14-16 oz.) chili-style tomatoes, (i.e. Rol –Tel or Chunky Salsa)

1 can (15 oz.) white beans, drained, rinsed

1/8 tsp. ground red pepper (cayenne)

On the stove top:

MIX all ingredients in large saucepan.
BRING to boil on medium-high heat.
REDUCE heat to medium; simmer 5 min.; stirring occasionally.

In the crock-pot: Add all ingredients to crock pot on low – let simmer 4-6 hrs

Serve with Side Salad

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5 Layer Mexi Dip…

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black or Pinto beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup chopped cilantro leaves
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup thinly sliced scallion (onion)
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp Cheddar

Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

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7 Layer Krab (or shrimp) Salad –

Ingredients

  • 1 pound Bacon – cooked & crumbled
  • 1 pound Krab or Tiny Shrimp
  • 1 large head iceberg lettuce - rinsed, dried, and chopped
  • 1 red onion, chopped
  • 1 (10 ounce) package frozen green peas, thawed
  • 10 ounces shredded Cheddar cheese
  • ½ Cup Chopped Carrotts
  • ½ Cup Chopped Black olives
  • 1 1/4 cups mayonnaise
  • 2 tablespoons white sugar
  • 2/3 cup grated Parmesan cheese
  • 6 hard-cooked eggs, sliced

Cooking Instructions

In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. – or make Fresh RANCH STYLE type dressing (or bottled ranch dressing)

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7-Layer Mexi Salad

Prep Time: 20 min

Makes: 4 servings

Ingredients:

3 cups torn spinach leaves

2 small tomatos, seeded, chopped

1 bunch (aprox 6) green onions, chopped

1 small can sliced pitted ripe black or green olives (which ever you prefer)

1 can kidney beans, drained, rinsed

1 cut Shredded Cheddar Cheese

4 Tbsp. Ranch Dressing

¼-1/2 cup Chunky Salsa

LAYER spinach, tomato, onions, olives, beans and cheese in serving bowl. Drizzle with dressing and salsa. Cover.
REFRIGERATE several hours or until chilled.

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“Baked Potato” Potato Salad (Serves aprox 20)

Ingredients:

  • 7 pounds baking potatoes
  • Extra-virgin olive oil, for brushing
  • 2 pounds bacon, cut crosswise into 1-inch pieces
  • 2 sticks (1/2 pound) butter, softened
  • 2 pints sour cream
  • Salt and pepper
  • 1 bunch scallions, thinly sliced
  • 1 pound cheddar cheese, shredded

Directions:

1. Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.

2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.

3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

** Note: If preferred, bake the potatoes & fry the bacon the day before, then put all ingredients together

Prior to serving.

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Zucchini Squash Lasagne

Slice four to five medium-size zukes/summer squash lengthwise into three-quarter-inch-thick strips

Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 400 degrees F for 15-20 minutes. You want them firm, not crisp.

Make the lasagna as you normally would, replacing the lasagna noodles with the baked zucchini/squash"

Un Pasta Veggie Lasgana

1/4 pound Yellow Squash sliced vertically 1/4 inch thick (about 4-5 slices)

1/4 pound Zucchini sliced vertically 1/4 inch thick (about 4-5 slices)

1 cup chopped Onions

1 14.5 oz can of crushed Tomatoes (I used oregano and basil kind)

2 tablespoons of Tomato paste

Supplies:

Paper towels

Aluminum foil

Nonstick skillet

Spoons

Spatulas

Small bowl

Measuring cups

Measuring spoons

2 cloves Garlic, minced

1/2 cup Ricotta Cheese

1/2 cup shredded Mozzarella cheese

3 tablespoons of Parmesan cheese

1 tablespoon of dried Basil

2 teaspoons of dried Oregano

1/2 teaspoon Salt

1 tablespoon of Honey

1/2 cup of red cooking wine

Olive Oil cooking spray (or any other cooking spray)

Salt and Pepper to taste

1. Preheat oven 400 degrees

2. Slice the zucchini and the yellow squash vertically into slices 1/4 inch thick.

3. Lay zucchini and yellow squash on a double thickness of paper towels, sprinkle with salt, cover with more paper towels, and let stand for 15 minutes

4. Line a cookie sheet with aluminum foil and spray with cooking spray. Lay zucchini and yellow squash in 1 layer and bake for 15 minutes, then remove from oven and let cool. Keep oven at 400 degrees

5. Coat bottom of large non stick skillet with cooking spray and, over medium-high heat. Brown onion and garlic for 3 minutes

6. Add tomato paste to onion and garlic and cook, stirring, until tomato paste begins to darken, about 1 minute

7. Add crushed tomatoes, cooking wine, honey, basil and oregano and bring to a boil; then reduce heat and simmer for 5 minutes

8. In a small bowl, combine mozzarella and ricotta cheeses with 2 tablespoons for parmesan cheese. Salt and pepper to taste

9. Spoon 1/3 tomato sauce in the bottom of an 8 inch square baking pan or casserole dish. Lay 3-4 slices of zucchini and yellow squash on top of the sauce, then layer on half of cheese mixture. Repeat layers, ending with the sauce layer. Sprinkle with remaining 1 tablespoon parmesan cheese and bake for 40 minutes

10. Serve, add salt and pepper to taste.

Makes 4 servings (about 1 cup each)

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HASH BROWN POTATO PIE

Ingredients: Serves 4

5 Large Eggs OR 1 ¼ cup egg substitute

½ cup milk

3 cups hash browns, thawed (or tater tots)

1/3 cup green onions thinly sliced

½ teaspoon salt

¼ teaspoon hot pepper sauce

1 ½ cups shredded cheddar cheese

4 slices bacon crumbled OR 1/3 cup bacon bits

GREASED 9-inch pie plate or quiche dish

Directions:

  1. Heat oven to 350 degrees

  2. Beat together eggs and milk in medium bowl

  3. Stir in hashbrowns, green onion, salt, and hot pepper sauce

  1. Stir in 1 cup of the cheese and half of the bacon

  1. Pour into a greased 9-inch pie plate or quiche dish

  1. Bake 25-30 minutes or until center is set

  1. Sprinkle remaining bacon and ½ cut cheese over top of pie

  1. set back in oven for an additional 3-4 minutes or until cheese is melted

  1. ENJOY!!!
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Gluten Free Holiday Rice Stuffing

Ingredients

  • 4 cups cooked long grain white rice (can be minute rice or regular grain cooked rice)
  • 3 stalks celery,chopped
  • 1 onion chopped
  • 1 can water chestnuts,minced
  • 1 can mushrooms chopped
  • 4 eggs beaten

Cooking Instructions

Prepare the minute rice as per package directions (or prepare on stove top if making regular rice)

Mix all ingredients together and add salt pepper sage and seasoned salt to taste.

Stuff into turkey.

If you prefer as a side dish: – Place ingredients into casserole dish and cook @ 375 for 20-30 min till cooked.

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No Bake Gluten Free Oatmeal Cookies

Ingredients

  • 3 C. one-minute oats (be sure the oats are G-free)
  • Pinch of salt
  • 1 tsp. vanilla
  • 2 C. sugar
  • 1/2 C. milk
  • 1/2 C. butter or 1 stick
  • 3 big spoons cocoa
  • 2 Tbs. peanut butter

Directions

Cook sugar, milk, butter, cocoa and peanut butter for 3 minutes in saucepan at medium heat. Take off stove and add vanilla and a pinch of salt. Stir in oats. Drop by spoonful onto greased pan or waxed paper. Let cool

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Southwest White Chicken Chili ** my very favorite*** YUMMERS!!

Prep: 10 Min

Cook time: 20 Min

1 tbsl vegetable oil

3 Boneless – Skinless Chicken cooked breasts – cut up (or use canned chicken breast)

4 tsps Chili powder

2 tsp ground cumin

OR 1 Tablespoon Menudo spices

1 large onion chopped OR 3-4 green onions chopped

1 med green pepper chopped

1 ½ cups frozen whole kernel corn

1 can Cream of chicken soup

¾ cup water

2 cans White Kidney or Navy beans (rinsed & drained)

Shredded cheese

Combine Oil chicken, spices, onion, corn, and peppers in saucepan. Cook on med heat until veggies are tender (stirring often) add soup and water to saucepan.. heat to a boil. Reduce heat to low and cover cook an additional 10 min stirring occasionally.

Ladle into bowls – sprinkle with cheese and serve.

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Potato Pancakes

Ingredients




4 cups mashed potatoes

2 eggs, beaten

2 teaspoons salt

1/2 cup shredded Cheddar cheese

2 tablespoons butter





Directions



1

In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

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Cheesy Ham & Potato Frittata
Ingredients:

3

cups refrigerated shredded hash brown potatoes

5

ounces ham, chopped (3/4 cup)

3/4

cup chopped red bell pepper

3/4

cup sliced green onions with tops

12

eggs

3/4

cup milk

3/4

teaspoon salt

1/4

teaspoon ground black pepper

3

ounces cheddar cheese, shredded (3/4cup)







Directions:

1.

Preheat oven to 350°F. In Large mixing Bowl, combine potatoes, ham, bell pepper and onions; mix well. Spoon into 9x13 cake pan .




2.

In small mixing Bowl, mix together eggs, milk, salt and black pepper whip briskly till slightly foamy. Pour egg mixture over potato mixture in Pan.




3.

Bake 30-32 minutes or until eggs are just set in center. Remove from oven. Sprinkle shred cheese evenly over frittata. Let stand 5 minutes. Cut into and serve.




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Mexi-Snak mix...

Ingredients:

16 cups total of corn chex, rice chex (or any mix combination of of Gluten Free cereal)
2 cups nuts (peanuts, almonds, cashews or mixed nuts), lower salt versions if preferred
½ cup beef broth
2 tablespoons butter
½ teaspoon each of garlic and onion powders
1 teaspoon mild chili powder, or to taste
2 tablespoons Worcestershire sauce
Option – for hotter mix add a few drops (to taste) of Tabasco


Instructions:

1. Mix cereal, and nuts in a large roasting pan (or divide between two 9” by 13” baking dishes). Set aside.
2. In a small saucepan, heat broth, butter and seasonings until butter is melted. Stir frequently and adjust seasonings to taste (recipe as written is mild, add more chili powder or Tabasco Sauce if desired).
3. Drizzle seasoning sauce one tablespoon at a time over cereal mixture, stirring sauce to keep seasonings mixed between drizzles. After every two tablespoons of seasoning sauce drizzled onto cereal mix, stir mixture. Since this sauce has a high water content, be careful not to soak the cereal.
4. Bake in 250 degree F oven for 30-45 minutes, stirring every 5 minutes to prevent scorching. Mix is done when moisture is gone and cereal is crisp again. Cool and package in air tight containers.




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