Category: Gluten Free


Tonight’s dinner got rave reviews!

I’ve been craving turkey, just not all the work, so I bought a frozen Butterball white and dark turkey roast.  I rubbed the frozen roast down with a chicken rub (from Stonewall Kitchens) and put it in the crock pot with some pieces of onion (about 1/2 C.) and about 1/2 C. white wine, and cooked on high for 3 hours and then low for about 2.  The cooking directions said 4 hours on high or 8 hours on low.  I was just looking for an internal temperature of 170F.  When it was done, I removed the string (they come wrapped in string to hold it together) and shredded it,  leaving it in all the juice to stay warm while I roasted some veggies in the oven.  It soaked up all the juices and was moist and delicious.  The boys said it was the best turkey they’ve had in a long time.

Fresh Market sells veggie skewers with red peppers, portobello mushrooms, zucchini, and yellow squash.  I pulled them off the skewers and laid them out in baking dishes.  I also had a bag of mini Yukon gold potatoes that I cut in half and a head of cauliflower I broke apart and placed in baking dishes.  I sprinkled everything with a new Saltopia salt blend I got  called Maui Wauwie, some garlic powder, a little of the chicken rub, and drizzled grapeseed oil over everything.  Bake at 400F for 45 minutes.

There were NO LEFTOVERS except a little turkey.  It was that good.  I will buy more turkey roasts in the future!

This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

I cooked this for the boys, but didn’t have any because of the nightshades.  They loved it.  Super easy weeknight meal.

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1 large onion chopped.

1 c. chopped bell peppers.

1 package Gardein crumbles

2 cans store bought sloppy Joe sauce

1 recipe gluten free biscuit or corn bread, loose and wet enough to spoon over Sloppy Joe.

Cook onion in a little oil till translucent.   I seasoned with some seasoned salt.  Optional.  Add in crumbles.

Meanwhile, make batter for topping.  I used gluten free Bisquick.

Add sauce into crumbles and heat through.

Pour into 13 x 9 baking dish sprayed with coconut oil.  Top with batter.  Bake 350F 40 – 45 minutes.

This is hands down the best yet!

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2 packages Modern Table noodles

16 oz.  Lactose Free cottage cheese

8 oz. Vegan cream cheese

8 oz.  Vegan cheese

Seasoned salt and garlic powder to taste.   I used about 1/2 to 1 tsp. each.

Cook noodles according to directions.

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Meanwhile heat cream cheese, cottage cheese and seasonings in small saucepan to melt cream cheese.

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Pour drained, hot noodles into 13 x 9 baking dish.  Pour sauce over and mix.

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Top with vegan cheese and bake 25 minutes at 400F.   Yummy.

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I cooked it alongside Garden turk’y cutlets.  Yumm.

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In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

0These were soooo good.  Creamy, stringy vegan cheese,  amazing gluten free rye bread, and tofutti sour cream.

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Canyon Bakehouse Gluten Free Rye Bread

Daiya Dairy Free Cheddar Style Slices

Vegan Butter for outside of sandwich

Russet Potatoes

Vegan Cheese Shredds

Vegan bacon (optional)

Grapeseed oil for brushing.

1.  Bake and cool potatoes.  Cut in half and scooped-out potato leaving just a little white and the skins. Reserve the stuff you scoop out for mashed potatoes another night!

2.  Brush skins with oil, top with shredds, and place on sheet pan.  Season as desired.

3.  Assemble grilled cheese sandwiches and prepare to bake on sheet pan or cook in large skillet.

4.  Bake 425 for 15 minutes.  Sandwiches need to be flipped halfway through.

Top the skins with chives mod sour cream if desired.  Yummmm.

The Canyon Bakehouse rye bread was the best! We used it when we had Beyond Burger patty melts. Recipe to be posted soon!

 

My niece is in town for a visit adding yet another set of food allergies to cook around!  We all loved these burritos!  I was glad to find a taco sauce with no black pepper that she could eat.

Burrito and Salad

We are lucky here in Florida to have so many great allergen free foods.

1 onion, chopped

3- 4 Tbsp. Grapeseed oil

2 tsp. The Spice Hunter coriander lime rub

1/2 cup Brazilian spinach, torn

1 tsp. minced garlic

1 tsp. salt

4 cups cooked brown rice

1 package Gardein crumbles

1 pouch Frontera Texas skillet taco sauce

1 can black beans, drained and rinsed

1 pouch vegan cheese shreds

Large tortillas.  Recipe makes approximately 12- 14 burritos.

Start by softening onion in a little oil, reserving some to brush the burritos prior to baking.  Season with salt and coriander lime seasoning.

Add in spinach, garlic, and crumbled, cooking till spinach is softened.

In a large bowl, combine rice, beans, taco sauce, shredded vegan cheese and crumbles.

I used a standard ice cream scoop and put 2 scoops on each tortilla, wrapping envelope style.

I placed them on a sheet pan and brush them with oil and bake at 350 F for 20 minutes or until golden.

Since my youngest son is lactose intolerant, I am always on the lookout for desserts he can eat.  Not only do these fit the bill, but the ingredients are  always in my pantry.

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1 can black beans, drained and rinsed

3 eggs

3 Tbsp. oil

4 Tbsp. cocoa powder

Pinch of salt

1 tsp. vanilla

3/4 C. sugar

Combine ingredients in food processor.  Pour into greased 8 x 8 pan.  Bake at 350 for 30 minutes.

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We have a new favorite condiment – Stonewall Kitchen Lemon Aioli.  They recommend using it with crab cakes or fish.  The Fresh Market had a Little Big Meal deal with crab cakes, so I decided to give it a try.  It was an instant hit!  We use it on our burgers, and tonight I cooked chicken breast cutlets coated in it.  Yummmmmmm!

Lemon Aioli

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2 lb ground  turkey

1 lb. Sweet Italian sausage

1 egg

2 heaping Tbsp. Sweet pickle relish

1 Tbsp. Minced garlic

1 Tablespoon Dijon mustard

1 Tbsp. Worcestershire sauce

1/4 C. Oatmeal

Combine all ingredients and form into meatballs.

Bake in baking dish sprayed coconut oil. At 375 for 40 minutes.

Refrigerate or freeze.

On the day you are having these, heat until warmed through.  Cover with sauce or gravy of choice and bake at 400 F for 20 minutes.

@myfoodswings

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