I live gluten free and I’m always looking for new ideas. The whole family loved this. I hope you love it too.
Yields: 4 – 6 servings
4 zucchini, halved
1 tbsp. extra-virgin
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
Salt to taste
Freshly ground black pepper
1 (15-oz.) can black
1 c. chopped cherry
1/2 c. corn
1 c. gluten free shredded cheddar
1 c. gluten free shredded monterey
2 tbsp. chopped
Directions: Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro and serve warm.
It is the time of the year to pull out the crock-pot to make some great autumn food. I’ve made this recipe for over forty years and it’s delicious. I now use gluten-free all-purpose flour and no one has noticed the difference.
3 lbs of chicken breasts
½ gluten-free all-purpose flour
2 tbsp cooking oil
1 small can of lemonade (not pink lemonade)
3 tbsp brown sugar
3 tbsp catsup
1 tbsp vinegar
2 tbsp cold water
2 tbsp cornstarch.
Coat chicken with flour and brown (all sides) in hot oil. Place in crock-pot.
Mix together lemonade, brown sugar, catsup and vinegar. Pour over chicken. Cover and cook on low for 6 hours.
Remove chicken, pour liquid into a saucepan then place chicken back in crock-pot.
Heat the sauce. Mix cold water and cornstarch together and add to hot sauce. Stir while it thickens.
My daughter gave me this recipe, and I love it. I serve it as lettuce wraps, but I also serve it with rice as a main meal.
8 oz lean ground turkey or chicken
3 cups bagged coleslaw mix
5 green onions, sliced
1teaspoon minced ginger (fresh or jar)
2 Tablespoons soy sauce (I used sodium reduced)
½ cups chopped water chestnuts.
1 Tablespoon hoisin sauce
Pepper to taste
10 – 14 iceberg or butter lettuce leaves
Spray large skillet with cooking spray. Crumble meat and cook for 10 minutes at medium heat until cooked thoroughly. Place the coleslaw and green onions in a microwave-safe bowl, cover and cook on high for 3 minutes.
In a small bowl, combine ginger and soy sauce and add to meat mixture. Cook for 3 minutes and remove from heat. Stir in slaw mix, water chestnuts, hoisin sauce and pepper.
Fill each lettuce leaf with 3 tablespoons of mixture and fold up the bottom then the sides.
August 13 – Chicken Fingers With Honey Mustard Sauce
I love this recipe because it’s gluten-free. But you don’t have to be allergic to wheat to enjoy it. The corn flakes give the chicken a pleasant taste. I usually serve them with fries and a salad.
2 cups corn flakes
½ tsp poultry seasoning
¼ tsp ground black pepper
3 tbsp egg substitute
3 tbsp skim milk
3 lbs boneless skinless chicken breasts
Non-stick cooking spray.
Honey Mustard Sauce
¼ cup plus 2 tbsp nonfat mayo
3 tbsp spicy mustard
3 tbsp honey
2 tbsp lemon juice.
Place the corn flakes into a food processor and crumble. Combine crumbs, poultry seasoning, and proper in a shallow pan. Mix well.
Combine the egg substitute and mile in another shallow pan.
Cut each chicken breast into 5 long strips. Dip each strip in the egg mixture then the crumb mixture turning to coat each side with the crumbs.Bake at 400 F for 20 minutes turning once. Mix the sauce ingredients together and sever on the side.