Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients:

2 lbs Ground Beef

6 Bell Peppers

3 Spoonfuls of Garlic

2 Cans of diced tomatoes

3 Cans of tomato Sauce

2 C Beef Broth

2 C Cooked Rice

4 T Italian Herb Seasoning

Sprinkle of Cumin

Sprinkle of Salt and Pepper

Directions:

In a skillet or Dutch oven, add your ground beef and garlic. Cook till the ground beef is done. Now add the ground beef to your slow cooker, or keep it in the Dutch oven. Add your diced tomatoes, tomato sauce, bell peppers, beef broth, Italian herb seasoning, cumin, salt, and pepper.  Stir to combine. Cook in a slow cooker for 6 hours on high or 8 hours on low. If you are doing it in a saucepan pan then cook till peppers are soft.  When it's all done, cook your rice according to the package. You will need about 2 cups of cooked rice. Now keep this in mind. If you want to freeze some of the soup, do not add the rice to the pot. Take out what you need for dinner, and add the rice to that. That way, you can freeze this soup easily and with no rice in it. 

Eat and enjoy!

Tot Waffles with Sausage and Gravy

 

Tot Waffles with Sausage and Gravy

Ingredients:

Tater Tots

Cheddar Cheese

Sausage

Peppered Gravy Packet

Directions:

In a waffle iron, spray it with non-stick spray. Now take your tater tots and line them all inside the waffle iron. I start putting them around, then I fill in the middle. Once it's filled in, I top it with a good amount of cheddar cheese. I cook till the cheese is golden. I take them out. While you are cooking them, work on browning your sausage. Make your gravy according to the packet, and add in your sausage. Set aside. Once you have your tater tot waffles done, you can top the waffles with the sausage and gravy. 

Bowtie Pasta Bake

 

Bowtie Pasta Bake

Ingredients:

Jovial GF Bowtie Pasta or any non GF Bowtie Pasta

1 packet of Italian Seasoning

Jar of Pasta sauce

Mozzarella

Italian Herbs

Directions:

In a pot, boil the pasta according to instructions, and then strain it. Add it to a bowl and then add your pasta sauce and your Italian dressing mix. You can use two packets if you want. I just used one.  Stir to combine. Pour it into a baking dish and top with mozzarella cheese. Then add Italian herbs on top, and you can also add red pepper flakes if you would like. Bake it till the cheese is melted and bubbly. Serve it with garlic bread.

Ham Potato Leek Soup

 Ham Potato Leek Soup

Ingredients:

7 Potatoes Diced into a small dice

1 lb. of Ham, diced

 (You can find it already diced in your store)

1 Leek cut

1 1/2 boxes of Chicken broth

Cream of Chicken Soup

1/2 C Flour

3 T Garlic Powder

2 Tsp Pepper

3 Tsp Salt

1 Handful of shredded cheese

2 Heavy Cream

Directions:

Dice your potatoes into small chunks. You can leave a peel or not; it's up to you. We do not care if there is a peel or not. Add it to a saucepan pan Add your ham, and then slice your leeks thinly and add them to the pot. Add in your chicken broth and cook it till the potatoes are fork-tender. Now add in your cream of chicken soup, heavy cream, flour, seasonings, and cheese. Whisk till combined. I used King Arthur Measure by Measure GF flour for this soup and highly recommend it for all uses in thickeners. Cook until the soup has thickened. 

Roasted Broccoli, Peppers with Feta and Shrimp

 

Roasted Broccoli, Peppers with Shrimp and Feta

Ingredients:

Broccoli

2 Peppers

Feta Cheese

Olive Oil

1/2 C Soy Sauce

1/2 C Teriyaki Sauce

3 Spoonfuls of Chili Crisp

3 Spoonfuls of Garlic

2 T Gochujang 

Shrimp

Directions:

In a bowl, mix your teriyaki, soy, chili crisp, garlic, and gochujang and whisk till combined. Add your shrimp to a bag and pour in the marinade. Take out all the air and close it. Let it chill overnight. 

The next day, cut up your broccoli and peppers. Put them in a bowl and add garlic and olive oil to coat. Dump onto a cookie sheet and bake at 400 degrees for about 45 minutes or until broccoli is soft and roasted. While the broccoli is cooking, you can cook your shrimp. Remember, shrimp cook fast, so they only need to cook for a few minutes. When they are done, add them to a bowl. When the broccoli is done, add it to the bowl and add your feta. If your bowl has a lid, then add the lid and shake till combined. If there is no lid, then just stir till combined.

Roasted Broccoli and Peppers with Feta

 

Roasted Broccoli and Peppers with Feta

Ingredients:

Broccoli

2 Peppers chopped

Minced Garlic

Sprinkle of Garlic Powder

Sprinkle of Onion Powder

Olive Oil

Feta

Directions:

Chop your broccoli into small pieces and add it to a bowl. Chop your peppers and add them to the broccoli. Mix it all up. Now, take the mixture and spread it on a cookie sheet, making sure it's all flat. Take your minced garlic and add it to the broccoli, putting Spoonfuls everywhere and then mixing it gently.  Drizzle olive oil over the broccoli mixture, and add your garlic and onion powder. Mix gently. The oven needs to be on 400, and add your cookie sheet. Bake till the broccoli and peppers are roasted and soft. Add course salt to a bowl. Sprinkle in feta and mix it up. Eat and enjoy!

Asian Bacon and Cabbage Tacos

 

Asian Bacon Cabbage Tacos

Ingredients:
1 head of purple cabbage

peppered bacon or whatever bacon you choose, thick-cut

Matchstick-cut carrots

2 spoons of Chili crisp

1 T Gochujang Sauce

2 T Soy Sauce

1 Lime

Directions:

Chop your bacon into pieces and put it in a deep skillet. Cook till almost crispy. While the bacon is cooking, cut the cabbage into pieces. Put it in a bowl and add half a bag of carrots. Mix it up. Add it to the bacon and cook till the cabbage is cooked down. Add chili crisp, Gochujang sauce, 2 T soy sauce, and one lime squeezed. Stir till combined. Cook until all ingredients are cooked through and serve on corn tortillas, flour tortillas, or lettuce. Add cheese and sour cream.

Roasted Garlic Tomato Soup

 

Roasted Garlic Tomato Soup

Ingredients:

8 Tomatoes

8 Garlic Cloves

Olive Oil

1 C Heavy Cream

1'4 C Grated Parm

Shaved Parm

1 C Chicken Broth

2 T Italian Seasoning

Directions:

Cut tomatoes in half and then cut each half the quarters. Place them in a baking dish and add the garlic cloves. Drizzle olive oil over them and sprinkle with salt and pepper. Preheat the oven to 450°F and put them in the oven. Roast the tomatoes till they are soft, which takes about 20 minutes. Take it out and put it all in a bowl and use a mixer or immersion blender and combine the garlic and tomato. Pour it into a pan and add your heavy cream, grated Parmesan, and 1 C chicken broth. Add Italian herbs and combine. Cook till it is hot and serve it with warm bread.

Gluten Free Chili Mac

 

Chili Mac

Ingredients:

2 lbs. Ground Beef

2-3 Spoonfuls of Garlic

1 large can of tomato sauce

1 C Beef Broth

1 T Chili Powder

2 Tsp Cumin

1 Box of GF Pasta or Regular pasta

Directions:

Start by adding your garlic to a pan and then add your ground beef. Begin browning it. While it's cooking, start your water for pasta. When it is boiling, add your pasta. Once the ground beef has been cooked, drain any grease and add it back to the pan. Add in your cup of beef broth, chili powder, and cumin. Drain your pasta and add it to the ground beef mixture. Stir to combine. 

Gluten Free Mexican Fry Bread

 

 

This recipe idea was given to me by a good friend Jen whom I met online, and we haven't stopped talking since. She often gives me ideas and supports not only me but my blog. So, this post is for her <3

Mexican Fry Bread

Fry Bread:

2 C Gluten Free Flour

1 1/2 T Baking Powder

1 Tsp Salt

1 1/4 C Warm Milk

Chicken:

Chicken Tenderloins cut into chunks

Sprinkle of chili powder

sprinkle of cumin powder 

Spoonful of Chili Crisp

Toppings:

Pico De Gallo

Sour Cream

Cilantro

Lime

Directions:

Cut your chicken into chunks and add them to a bowl. Give a good sprinkle of chili powder and cumin. Get a spoonful of Chili crisp and add it to the chicken. Mix well. In a skillet, add a splash of oil and heat it up. Add your chicken and cook till the chicken is done. Put it in a bowl and set it aside.

In a stand mixer bowl, add your flour, baking powder, and salt. Add your warm milk to it. Turn on the mixture and let it mix till it turns into a ball. Take it out and knead it on a floured surface. Make medium-sized balls and flatten them out. Make a hole in the middle.  Fill a pan with oil and heat it up. Once the oil is heated, you can add the bread. Once the oil is hot, you will need to watch them closely as they will cook fast. Take them out and lay them on a paper towel. 

Now, in a bowl, add your sour cream, cilantro, and lime juice. Mix till combined. 

Now you will layer the dish. Take your fry bread and top with some of the chicken. Add Pico de Gallo to it and top with sour cream.  Sprinkle with salt. 

Gluten Free Chicken Pasta Salad

 

Chicken Pasta Salad

Ingredients:

Dressing:

1/2 C Mayo

4 Tsp Dijon Mustard

2 Tsp minced garlic

2 T Lemon Juice

1 T White Wine Vinegar

2 Tsp Worcestershire Sauce

1/2 Tsp Salt

1 Tsp Cracked Black Pepper

1/2 C Olive oil

1/2 C Grated Parmesan

Chicken:

Raw chicken tenders diced

Heavy amount of grated Parmesan

Pasta:

GF Bowtie Pasta

Cherry Tomatoes cut in half

Bacon Crumbles

Directions:

In a skillet, drizzle a little bit of avocado or canola oil. Cut your chicken into small chunks. Add it to a bowl. Add in a decent amount of grated Parmesan. Heat the oil until it's hot, then add your chicken. Let it cook till it's cooked and golden. Set it aside to cool. In a bowl, combine your mayo, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, pepper, grated Parmesan, and sugar, whisking until well combined. Slowly drizzle in your olive oil, whisking as you drizzle. When it's completely mixed, set it aside. Boil your pasta according to the directions, while it's boiling, cut up your cherry tomatoes, and add your bacon. When the Pasta is done, run it under cold water to cool it down. Add it to a bowl and add your tomatoes and bacon. Mix till combined. Add your cooled chicken and then add in your dressing. Combine till it is all coated. Eat and enjoy!