tag:blogger.com,1999:blog-20660001668607121302024-03-05T05:42:34.323-08:00Easy Gluten Free Meals & Slow Cooker DinnersQuick and easy gluten-free meals that will tantalize your taste buds. Don't like to spend hours in the kitchen? Busy parent? Then you will enjoy these recipes!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-2066000166860712130.post-32080205346753455982013-08-15T19:54:00.003-07:002013-08-15T19:54:47.120-07:00Disappearing Gluten Free Banana Bread Recipe - Family Favorite! <h2 style="text-align: center;">
<u><b><span style="color: #351c75;">Disappearing Gluten-Free Banana Bread Recipe</span></b></u></h2>
<div style="text-align: center;">
<br /></div>
This is a recipe that we have had around a long while, one of my kids' favorites. When we discovered our need to go gluten-free, I had to convert this into a tasty gluten-free version for my kids. I've always enjoyed playing around with creating recipes and making things from scratch. This gluten-free banana bread disappears within a day at our house! =D I hope your family enjoys it as much as mine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkF0Sj7VN9rs00UitBlP8ljknjRnSRFyxo9bp28CzZDvnmptM9sDnCa_i-nIFTKdkvL0uhlGnW1IJCG8HhQecFtL9S0uzWUWEvvOKT_oIa4SOynhRuMmr3ukHTHDv4NKks-QTzim6DFo/s1600/DSC01860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkF0Sj7VN9rs00UitBlP8ljknjRnSRFyxo9bp28CzZDvnmptM9sDnCa_i-nIFTKdkvL0uhlGnW1IJCG8HhQecFtL9S0uzWUWEvvOKT_oIa4SOynhRuMmr3ukHTHDv4NKks-QTzim6DFo/s320/DSC01860.JPG" width="320" /></a></div>
<br />
<br />
<u>Wet Ingredients:</u><br />
1/2 cup butter, softened<br />
1 cup sugar (or 3/4 cup natural honey)<br />
4-6 very ripe bananas, smashed up<br />
3 tablespoons almond milk<br />
2 teaspoons vanilla (gluten free)<br />
2 large eggs (we use omega eggs from our own chickens - YUM!)<br />
<br />
<u>Dry Ingredients:</u><br />
2 cups gluten-free flour mix<br />
2/3 cup flax seed meal<br />
1/2 tablespoon baking soda<br />
1 tablespoon guar gum<br />
1/4 teaspoon salt (I use iodized sea salt)<br />
1 1/2 teaspoons cinnamon<br />
1 teaspoon nutmeg<br />
<br />
In the bowl of a stand mixer, cream the butter and sugar (or honey) together. Add the almond milk and vanilla, then add in the eggs (careful not to over beat the eggs).<br />
<br />
In a separate bowl, combine all the dry ingredients together. Mix well.<br />
<br />
Slowly combine the flour mixture with the mixture in the stand mixer. Mix well, and then slowly add in the smashed bananas. Mix well, but careful not to over mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WhZk1aV__-aqEzgdRSWSjRKykITs3YQNc4LA-w0YtKTW-DoeqsBuzRcajqbWp5GywQd5J78hObYN3-M2mVn3AeKTx7gUJGZdFJHi8hnkq9NBiGiGzTy-QdCKo39zhAWqBk3Z147b1dM/s1600/DSC01858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WhZk1aV__-aqEzgdRSWSjRKykITs3YQNc4LA-w0YtKTW-DoeqsBuzRcajqbWp5GywQd5J78hObYN3-M2mVn3AeKTx7gUJGZdFJHi8hnkq9NBiGiGzTy-QdCKo39zhAWqBk3Z147b1dM/s320/DSC01858.JPG" width="320" /></a></div>
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<br />
Pour batter into a loaf pan and bake at 350 degrees Fahrenheit for 40-60 minutes, or until center is cooked through (test with a toothpick).<br />
<br />
<br />
ENJOY!<br />
<br />
Gluten-Free Flour Mixture that I make up and keep in a container for baking:<br />
<br />
6 cups white rice flour<br />
2 cups Potato Starch (NOT potato flour)<br />
1 cup Tapioca Starch<br />
<br />
Mix well and store in an air tight container.<br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-89818879746577858692013-06-11T20:31:00.000-07:002013-06-11T20:55:22.160-07:00Amazing Gluten-Free Cookies (and pretty healthy for a cookie!)<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 16.0pt; line-height: 115%;">Gluten-Free AMAZING Cookies<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">I enjoy
playing around with baking and creating new and flavorful snacks that are also
healthy. Cookies are a family favorite
here at our house, and so I’m always trying to figure out ways to make cookies
healthier than the average cookie. Here’s
one that was a hit in my house, even friends who were over said they really
liked them. So here’s the recipe:<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7moz-dKEPiLySlg-u3XKno3vAHR_uNgY1GU8rak2qeUx5SWx_RSF_UHsdlCuWfiBut3uFMWaJ0Am7N2I-ZUrIIYwZxEqXmAXNO_vXiRC3-Gjk8fsPQqA2MQTLlw_pjC5J3tgPEcjAQks/s1600/DSC01563.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7moz-dKEPiLySlg-u3XKno3vAHR_uNgY1GU8rak2qeUx5SWx_RSF_UHsdlCuWfiBut3uFMWaJ0Am7N2I-ZUrIIYwZxEqXmAXNO_vXiRC3-Gjk8fsPQqA2MQTLlw_pjC5J3tgPEcjAQks/s320/DSC01563.JPG" width="320" /></a></div>
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<br />
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<b><u><span style="font-size: 12.0pt; line-height: 115%;">Ingredients:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">3 sticks butter, softened (or room temperature)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 cup creamy peanut butter (I use the natural kind)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 cup brown sugar, packed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">4 eggs (I use large, farm fresh, free range, omega 3
eggs)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">2 ½ tablespoons raw honey <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaSqRhXQb0X413B6C0JV3AdawN2VMTgrMlCRns8_l5-mdj4tIs4Y47xlKTdveM4uT-guvSTdu97187qtsTO4eEGlLFLbcvhfFkaf_N4m-S2irXg3P2k1YvDy9oKmV8jZbT-BxzZxzD_I/s1600/DSC01564.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcaSqRhXQb0X413B6C0JV3AdawN2VMTgrMlCRns8_l5-mdj4tIs4Y47xlKTdveM4uT-guvSTdu97187qtsTO4eEGlLFLbcvhfFkaf_N4m-S2irXg3P2k1YvDy9oKmV8jZbT-BxzZxzD_I/s320/DSC01564.JPG" width="320" /></a><span style="font-size: 12.0pt;">1 tablespoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">4 ½ cups featherlight flour mix<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 cup flax seed meal (or ground flax seed)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 tablespoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 tablespoon gaur gum<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">2 - 5 ounce boxes of instant vanilla pudding<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 ½ cups chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">1 cup peanut butter pieces (I used Reeses pieces)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0i2EJO4QfenGol_c9yIZoZZkKM__S26Ggg9s7yznSon3CxNo2o8WGuXQSmbwC8kZgOwFuzE7H35fnIvjL8Cf8_4Gwmp4xFaFoLKVGeCl8T1wgIgSldrwyKmoCksO6IDrbI2tGq-JwNKA/s1600/DSC01567.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0i2EJO4QfenGol_c9yIZoZZkKM__S26Ggg9s7yznSon3CxNo2o8WGuXQSmbwC8kZgOwFuzE7H35fnIvjL8Cf8_4Gwmp4xFaFoLKVGeCl8T1wgIgSldrwyKmoCksO6IDrbI2tGq-JwNKA/s320/DSC01567.JPG" width="320" /></a><span style="font-size: 12.0pt;">2 cups crushed dried banana pieces (I used the dehydrated
banana slices and put them into a closable plastic bag and had the kids smack
them with a wooden spoon to break them up.)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<b><u><span style="font-size: 12.0pt; line-height: 115%;">Instructions:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">Preheat oven to 350 degrees Fahrenheit.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">In a large bowl combine the featherlight flour, flax
seed meal, baking soda, gaur gum, salt and pudding mix, stir well and set
aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">In the bowl of a stand mixer cream the butter, peanut
butter and sugars. With the mixer on a
low speed, add in the vanilla extract and honey, mix well. Then add in the four eggs, one at a time, and
mix well but do not over mix. Then slowly
add the dry ingredients to the butter mixture a little at a time until all is
mixed thoroughly. Using a wooden spoon,
slowly fold in the banana chips, chocolate chips and peanut butter pieces. </span><span style="font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">Drop by spoonful onto greased baking sheets about an
inch apart.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">Bake at 350 degrees Fahrenheit for 13-15 minutes. Remove from cookie sheets to cooling
racks. Cool and enjoy!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 6pt;">
<span style="font-size: 12.0pt;">To store left over cookies, place them in an air tight
container. If you plan to store them
longer than a few days, place the air tight container in the refrigerator. <o:p></o:p></span><br />
<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;">Featherlight Flour Mix that I use:</span><br />
<span style="font-size: 12.0pt;">6 cup white rice flour</span><br />
<span style="font-size: 12.0pt;">6 cups corn starch</span><br />
<span style="font-size: 12.0pt;">6 cups tapioca starch</span><br />
<span style="font-size: 12.0pt;">2/3 cup Potato Flour (NOT Potato Starch)</span><br />
<span style="font-size: 12.0pt;"><br /></span>
<span style="font-size: 12.0pt;">Store in an air tight container. </span></div>
Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-74644676321200111952013-02-12T15:42:00.002-08:002013-02-12T15:42:32.365-08:00Sweet Potato Soup - Gluten Free<h2 style="text-align: center;">
Sweet Potato Soup!</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vDhhn9PLaglSpNQ3-wKWQoYiO9QRQagwVfXCFrTTR3eHeCuuf7k7qfc4fRcj4JcFJm3nnYZ_QXNKjTM7pHfZBkIq6Hq8sNF313-HhDbQ0h1wZrlEfKtFWig2lFzpVl1EUiCQZY7k8ng/s1600/DSC00988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vDhhn9PLaglSpNQ3-wKWQoYiO9QRQagwVfXCFrTTR3eHeCuuf7k7qfc4fRcj4JcFJm3nnYZ_QXNKjTM7pHfZBkIq6Hq8sNF313-HhDbQ0h1wZrlEfKtFWig2lFzpVl1EUiCQZY7k8ng/s320/DSC00988.JPG" width="320" /></a></div>
<br />
<br />
Serves 12-15<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
5 large sweet potatoes<br />
2 yellow onions, minced<br />
1/2 cup maple syrup<br />
6 gloves garlic, minced<br />
1 teaspoon dried sage<br />
1 teaspoon iodized sea salt<br />
2 teaspoons parsley<br />
32 ounces chicken stock, or broth<br />
4 cups water<br />
1 cup half-and-half<br />
Crisp cooked bacon crumbled (optional - for topping)<br />
Sour Cream (optional for topping)<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
<br />
Place top 9 ingredients (everything except the half-and-half, bacon and sour cream) into a 6 quart slow cooker. Pour broth and water over all ingredients last, give it a little stir and then cover and cook on low for 8 hours.<br />
<br />
Using a potato masher (or hand blender) to mash up the soup until desired consistency. If you want more chunks or more smooth - your choice! ;) Then whisk in the half-and-half. Top with sour cream and crumbled bacon if desired.<br />
<br />
Enjoy!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-35468659168892416992013-01-15T07:30:00.000-08:002013-01-15T07:30:00.816-08:00BBQ Chicken w/a tangy twist<h2>
BBQ Chicken with a tangy twist</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSMLzbFrRsrQoOE7AVEuEW2X6XGeDxdovepxySSZPApqweFAp5i0qmjMZr-It7H-IrE8bLQzHJ4P8QiYY84ykZf5Jm70HFfEHzGJLx0ApK4tz5pxdlLrDYV-fhISurV9tOI_I6IHFSz4/s1600/DSC00910.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSMLzbFrRsrQoOE7AVEuEW2X6XGeDxdovepxySSZPApqweFAp5i0qmjMZr-It7H-IrE8bLQzHJ4P8QiYY84ykZf5Jm70HFfEHzGJLx0ApK4tz5pxdlLrDYV-fhISurV9tOI_I6IHFSz4/s320/DSC00910.JPG" width="320" /></a></div>
<br />
<b><u>Ingerdients:</u></b><br />
<br />
3 boneless skinless chicken breasts<br />
4 bonless skinless chicken thighs<br />
3/4 cup ketchup<br />
1/2 cup orange juice<br />
1/3 cup packed brown sugar<br />
1/4 cup red wine vinegar<br />
1/4 cup olive oil<br />
1 tablespoon dried parsley<br />
2 teaspoons Worcestershire sauce (make sure it's GF)<br />
2 teaspoons granulated garlic<br />
<br />
Prepared rice (I put 4 cups of rice in the rice cooker with 7 cups of water)<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
Place chicken pieces in 6 quart slow cooker. In a bowl combine all other ingredients, whisk together and pour over chicken. Cover and set to high for 5-6 hours, or low for 8-10 hours.<br />
<br />
Serve chicken over rice.<br />
<br />
Enjoy! Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-82462694608121126172013-01-14T07:30:00.000-08:002013-01-14T07:30:00.307-08:00Sloppy Joes for dinner! My kids really like sloppy joes, and it seems that by the time 3:00pm rolls around, I just usually don't have much energy left for dinner. So here is a tasty slow cooker recipe that you can toss in and it will be ready by dinner time! <br />
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</div>
<br />
<h2>
Gluten-Free Sloppy Joes</h2>
<b><u>Ingredients:</u></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLA-BmP-RmJzRafG3smBvqLdHoh0TFrT79xRN9sbLBJytEb3kFCI3VL547iZHZ_gDoOwnGHj0dyN4ackZsuIU8Hb2QlGeaOS4OHk8Kz-s_UPrthENoP6MxLW4c7o0S6BpV12clkOuWOk/s1600/IMG_2434%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLA-BmP-RmJzRafG3smBvqLdHoh0TFrT79xRN9sbLBJytEb3kFCI3VL547iZHZ_gDoOwnGHj0dyN4ackZsuIU8Hb2QlGeaOS4OHk8Kz-s_UPrthENoP6MxLW4c7o0S6BpV12clkOuWOk/s320/IMG_2434%5B1%5D.JPG" width="240" /></a>30 ounces tomato sauce<br />
15 ounces diced tomatoes<br />
6 ounces tomato paste<br />
2 pounds ground meat (turkey, beef, pork - it doesn't matter)<br />
1 green bell pepper, diced<br />
2 medium onions, diced<br />
3 ribs of celery, chopped<br />
1 tablespoon dried oregano<br />
1 tablespoon granulated garlic<br />
1 teaspoon turmeric<br />
Burger Bun (about 1 per person, 2 for the bigger eaters, we usually use 9 buns)<br />
Sliced Cheese (optional, we like many different cheeses, and the type of cheese will vary each time we serve this meal)<br />
<br />
The meat mixture will serve about 16 sloppy joes, depending on how much meat you like in your bread.<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
In a large skillet over medium heat brown ground meat, add in onions, celery and bell pepper. Continue to cook about 10 minutes, or until veggies are soft. Add into slow cooker. <br />
<br />
Add all ingredients into 6 quart slow cooker, stir everything together, cover and cook on low for 6-8 hours. Serve between split bun (like a hamburger bun, open the bun and put meat inside) and top with cheese if desired.<br />
<br />
Enjoy!<br />
<br />
Do you need a good bun recipe that is Gluten-Free? Try this one:<br />
<br />
<b><u>Ingredients:</u></b><br />
<br />
3 cups gluten-free flour mix (I use a mix of White rice flour, potato starch and tapioca flour)<br />
1/2 cup flax seed meal<br />
1/4 cup sugar<br />
1 rounded tablespoon xanthan gum (or guar gum)<br />
1 1/2 teaspoon salt<br />
1 rounded tablespoon active dry yeast<br />
2 cups warm water<br />
1/4 cup olive oil<br />
1 teaspoon rice vinegar<br />
3 large eggs<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
In the bowl of a stand mixer (using dough hooks) mix first 5 ingredients together. Pour yeast on top of flour mixture - DO NOT MIX IN. In a separate bowl combine water, oil, and vinegar, mix well. Pour water mixture on top of yeast, DO NOT MIX IN, let stand for 5 minutes. Start the mixer on low speed and mix the liquid w/the flour mixture. When you have most of the flour mixed in, start adding the eggs, one at a time, and mix on high speed for 5 minutes, scraping sides as needed.<br />
<br />
Allow dough to rise in mixing bowl for 25 minutes. <br />
<br />
While dough is rising, grease two large cookie sheets. After dough has risen, using water to keep hands moist so dough will not stick, for dough into bun shapes (you should get 10-12 hamburger size buns) and place them on the greased cookie sheets. Allow to rise for another 20-25 minutes.<br />
<br />
While dough is rising again, preheat oven to 350 degrees Fahrenheit.<br />
<br />
Bake buns for 35 minutes, or until done (golden brown all around, no longer doughy).<br />
<br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-57973492541911093132013-01-10T07:30:00.000-08:002013-01-10T07:30:00.409-08:00Cheesy Ham and Broccoli RiceCheesy Ham and Broccoli Rice for your slow cooker<br />
<br />
You will need a Gluten-free cream of ... sauce<br />
<br />
A basic cream of soup recipe:<br />
<br />
Melt 2 tablespoons of butter over medium heat, whisk in 2 tablespoons of Featherlight Gluten-free flour mix, and 1/4 teaspoon salt. Whisk continually over medium heat until slightly brown. Add 1 cup of warm milk. This will substitute for 1 can of condensed cream of ... soup. <br />
<br />
If you want cream of chicken soup, you will need about 1/2 cup cooked cubed or 1/3 cup shredded chicken breast. You will also want to dissolve one chicken bullion cube into the warm milk before whisking it into the butter/flour mixture. Add the chicken last.<br />
<br />
If you want cream of mushroom soup, you will need 1/4 cup chopped mushrooms and 1 beef bullion cube dissolved into the milk. Add mushrooms last.<br />
<br />
If you want cream of celery soup, you will need 1/3 cup diced celery and 1 chicken bullion cube. <br />
<br />
You will also need a cheese sauce recipe. I buy the cheese sauce powder mix in the bulk section of my grocery store. I melt 2 tablespoons of butter over medium heat, add 2 cups of milk, whisk until milk is warm (not hot, you don't want to scald your milk) and then add in 1 1/2 cups of powdered cheese sauce mix. <br />
<br />
Now for the recipe!<br />
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<br />
<b><u>Ingredients:</u></b><br />
<br />
3 cups cooked cubed ham<br />
20 ounces frozen broccoli<br />
1 recipe of cream of soup base (see above) or one can of cream of mushroom soup<br />
1 recipe of cheese sauce (see above)<br />
1 cup almond milk or cows milk<br />
2 celery stalks, chopped<br />
1 onion, minced<br />
salt and pepper to taste.<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
Place all ingredients into 6 quart slow cooker, stir, cover and set to low for 4 hours.<br />
<br />
1 1/2 cups uncooked rice, put into rice cooker with 2 1/2 cups. Set to cook. When rice is done cooking, add into slow cooker, stir well, and set to keep warm until ready to serve. <br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-18612231043819119782013-01-09T07:30:00.000-08:002013-01-09T07:30:03.402-08:00Beans with Turkey Sausage ChiliThis is a quick and easy bean soup recipe. I like to shop the bulk bins at the grocery store, and so my recipes usually contain dried beans. If you prefer to purchase canned beans, that's perfectly fine! You don't have to go through the work of soaking and/or boiling dry beans if you do not want to, or don't have time to. :) Canned beans will work just as well.<br />
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<br /></div>
<h2>
3 Bean Turkey Chili</h2>
<div>
<br /></div>
<div>
<b><u>Ingredients:</u></b></div>
<div>
<br /></div>
<div>
1 pound turkey sausage (your favorite flavor, smoked, spicy, whatever you want to use), cut into thin slices</div>
<div>
1 cup dried kidney beans, prepared (soaked/boiled)</div>
<div>
1 cup dried black beans, prepared (soaked/boiled)</div>
<div>
1 cup great northern beans, prepared (soaked/boiled)</div>
<div>
1 - 20 ounce package frozen corn</div>
<div>
3 cups salsa</div>
<div>
1 green bell pepper, diced</div>
<div>
1 chili pepper, diced</div>
<div>
1 onion, diced</div>
<div>
5 cloves garlic, diced</div>
<div>
1/2 tablespoon ground cumin</div>
<div>
<br /></div>
<div>
<b><u>Instructions:</u></b></div>
<div>
<br /></div>
<div>
Prepare dried beans, use over night soak method or boil method. Drain and rinse well.</div>
<div>
<br /></div>
<div>
Cook sausage if you purchased uncooked. If you purchased the pre-cooked kind, just slice it up and toss it into the slow cooker. Another option is to fry up the sausage like a ground meat, and then add into slow cooker. It just depends on how you prefer your meat. ;) </div>
<div>
<br /></div>
<div>
Put all ingredients into a 6 quart slow cooker, give it a stir, cover and set to low for 6 hours.</div>
<div>
<br /></div>
<div>
Yep - it's that easy! Enjoy! :) </div>
<div>
<br /></div>
Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-53571908991099699102013-01-07T07:30:00.000-08:002013-01-07T07:30:00.551-08:00Tomato Basil Oregano SoupThis recipe is pretty simple yet very tasty. I am not usually one for tomato soups, but that must be because I've never had a tomato soup so flavorful before.<br />
<br />
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<b><u> Ingredients:</u></b><br />
<br />
30 oz diced tomatoes, with juice<br />
2 celery stalks, diced into small pieces<br />
3 tablespoons dried diced onions<br />
1 tablespoon dried oregano<br />
1 tablespoon dried sweet basil<br />
32 oz (4 cups) chicken stalk (or broth)<br />
<br />
1/2 cup gluten-free featherlight flour mix<br />
1/2 cup butter<br />
1/2 teaspoon garlic powder<br />
<br />
1 cup grated Italian cheese blend<br />
2 cups warmed half and half<br />
<br />
salt, pepper to taste<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
Add top 6 ingredients into 6 quart slow cooker, cover and cook on low for 5 hours.<br />
<br />
About 45 minutes before serving prepare a roux (melt butter over low heat in a skillet, add flour and garlic mixture to melted butter. Whisk constantly for about 5 minutes. Slowly add in 1 cup of the soup. Whisk to prevent lumps. Slowly add in another 3 cups of the soup, stirring until smooth. Pour back into slow cooker. Stir in the grated cheese and warmed half and half. Cover and cook on low for another 30 minutes. <br />
<br />
Yield about 10 servings.Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-43367296000839063422013-01-05T07:30:00.000-08:002013-01-05T07:30:00.487-08:00Turkey Tortilla Soup - slow cooker - gluten-freeI had some left over turkey from Christmas dinner that we put into the freezer, what a better use than to make a turkey tortilla soup?! Yum!<br />
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<br />
<h2>
Turkey Tortilla Soup</h2>
<br />
<u><b>Ingredients:</b></u><br />
<br />
1 1/2 pounds shredded, cooked turkey<br />
2 (15 oz) cans/jars crushed tomatoes<br />
1 (28 oz) can enchilada sauce<br />
2 medium onions, diced<br />
6 cloves garlic, diced<br />
1 (4 oz) can chopped green chiles<br />
4 cups chicken broth (or turkey stock)<br />
1 tablespoon cumin<br />
1 tablespoon chili powder<br />
1 teaspoon turmeric<br />
1 (about 12 oz, you can use more or less) package frozen corn<br />
<br />
Tortilla chips (you can use tortilla strips from the store, or you can take corn tortillas and cut them into one inch strips and fry them in oil until crispy. My family prefers the home-made from corn tortillas best.)<br />
<br />
<b><u>Instructions:</u></b><br />
<b><u><br /></u></b>
Place all ingredients, except the tortilla chips, into a 6 quart slow cooker. Cover and set to low for 6 hours. <br />
<br />
If you are making the home-made tortilla strips, then start making those about 30 minutes before serving.<br />
<br />
You may also like to add shredded cheese, sour cream, and/or guacamole.<br />
<br />
Yield about 12 servings (or so, depending on the size of your servings)<br />
<br />
Enjoy!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-51196595247721162082013-01-04T07:30:00.000-08:002013-01-04T07:30:02.713-08:00Black Bean, Turkey, & Pumpkin ChiliThis is a hearty winter day chili, sure to be a crowd pleaser! <br />
<br />
<h2>
Black Bean, Turkey and Pumpkin chili</h2>
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<br />
<u><b>Ingredients:</b></u><br />
<br />
2 pounds ground turkey (or left over turkey, shredded or cubed)<br />
1 medium onion, diced<br />
1 yellow bell pepper<br />
3 cups chicken broth (or turkey stock)<br />
2 cups dried black beans<br />
1 (15 oz) can/jar of pumpkin puree<br />
1 (14 1/2 oz) can/jar diced tomatoes, undrained<br />
3 teaspoons dried parsley<br />
1 tablespoon granulated garlic<br />
2 rounded teaspoons chili powder<br />
2 teaspoons oregano<br />
1 1/2 teaspoons ground cumin<br />
1 teaspoon turmeric<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
Soak black beans over night. If not softened, do a quick stove top soaking (bring to boil and simmer) until beans are tender. Drain and rinse beans, set aside. (You can be frying turkey meat while you wait for the beans if you want to.)<br />
<br />
In a frying pan brown the ground turkey, add onion and bell pepper and cook another 5-10 minutes (until veggies are soft). Place in 6 quart slow cooker, add the rest of the ingredients (including the black beans that have been drained and rinsed), cover and set slow cooker to low for 6 hours. <br />
<br />
Yield about 10 servings<br />
<br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-5285268738646977622013-01-03T07:30:00.000-08:002013-01-03T07:30:01.902-08:00Chicken Noodle Soup - Gluten-freeThis soup turned out so yummy, and will be a wonderful soup to have on had during cold and flu season. <br />
<br />
<h2>
<u>Gluten-Free Chicken Noodle Soup</u></h2>
<br />
<b><u>Ingredients:</u></b><br />
<br />
3 large chicken breasts, cubed<br />
64 oz chicken broth (or stock)<br />
1 can/jar (about 15 oz) diced tomatoes, undrained<br />
4 large carrots, chopped<br />
4 celery stalks, chopped<br />
3 bay leaves<br />
1/2 tablespoon dried thyme<br />
1/2 teaspoon turmeric<br />
1 tablespoon dried oregano<br />
<br />
Place all items in the slow cooker, cover and cook on high for 6-8 hours. <br />
<br />
2 cups cooked gluten free pasta (I use elbow noodles - because that is my kiddos favorite. You could use fettachini noodles broken in half, penne pasta, or any other pasta you have on hand. About 30 minutes before serving, put cooked pasta into slow cooker and turn slow cooker down to keep warm (or your lowest setting). <br />
<br />
Super simple - just the way I like it! Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-32341244071520792442013-01-02T07:30:00.000-08:002013-01-02T07:30:01.183-08:00Tasty Soup for a Winter dayThis is a tasty soup that contains ingredients that can easily be obtained in winter. It's quick and easy to throw together and cooks all day long in the slow cooker.<br />
<br />
<h2>
<u>Warm Up Soup</u></h2>
<br />
<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
1 pound ground meat (I use turkey, pork, or beef, whatever is on sale)<br />
3 medium onions, minced<br />
3 cloves garlic, minced<br />
64 oz beef broth<br />
30 oz diced tomatoes, undrained<br />
4 large carrots, chopped<br />
4 large celery stalks, chopped<br />
2 cups frozen cut green beans<br />
4 small potatoes, chopped (i leave the peeling on, but you could peel it if you have pickier eaters)<br />
1 1/2 tablespoons dried parsley flakes<br />
1/2 tablespoon dried sweet basil<br />
1/2 tablespoon dried thyme<br />
Salt/Pepper to taste: optional<br />
<br />
Another option is to cook about 2 cups of pasta and add that into the slow cooker about 30 minutes before serving. My kids really like some gluten-free pasta added in, I usually use elbow noodles or penne pasta.<br />
<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
In a large skilled, brown ground meat over medium heat. Add in onions and garlic, cook about 3-5 minutes longer, until onions and garlic are tender and meat is no longer pink and well cooked. Drain off fat. Add meat mixture to 6 quart slow cooker. Add all remaining ingredients and give it a good stirring, cover, set to high and cook for 8-9 hours.<br />
<br />
Stir slow cooker contents before serving. Enjoy!<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-13797851776147452892013-01-01T07:30:00.000-08:002013-01-01T07:30:01.270-08:00White Bean & Chicken Chili - Gluten-freeThis is a tasty chili that will warm you up on a cold day with out a lot of work, after all, it is a slow cooker meal - right?! :) <br />
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<br />
<h2>
<u>White Bean and Chicken Chili</u></h2>
<br />
<b><u>Ingredients:</u></b><br />
<br />
3 large chicken breasts (or 5-6 small ones)<br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
2 medium onions, minced<br />
1 jalapeno pepper, seeded and diced<br />
5 teaspoons dried oregano<br />
2 teaspoons ground cumin<br />
9-10 cloves garlic, minced<br />
3 cups dried white beans (I used great northern beans), overnight soak in 10-12 cups water, stove top cook until beans are tender if needed.<br />
6 cups chicken broth<br />
<br />
<i>Toppings:</i> shredded cheddar cheese, shredded mozzarella cheese, (or my favorite) shredded Dubliner cheese, and/or sour cream.<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
In a large skillet over medium heat, add a little olive oil (about a tablespoon), and saute chicken until no longer pink. Add in minced onion, garlic and diced jalapeno. Cook until veggies are tender. Pour into 6 quart slow cooker.<br />
<br />
Put 2 1/2 cups of the prepared beans into a medium bowl. Add about 1 cup of the broth and mash beans. Add to slow cooker. Add all remaining ingredients (except toppings, of course) to the slow cooker, give it a stir and cover, set on low for 4 hours (or longer, after 4 hours you can set to keep warm and leave it the rest of the day if you want to). <br />
<br />
Stir slow cooker contents before serving, add toppings of choice to each bowl of chili, and Enjoy! <br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-11683802604138189522012-12-31T07:30:00.000-08:002012-12-31T07:30:00.084-08:00Mexican Chicken Soup - Gluten-freeThis soup was so tasty! It was warm and cozy on a cold chilly day.<br />
<br />
<h2>
<b>Mexican Chicken Soup</b></h2>
<div>
Yield about 10-14 servings</div>
<br />
<u><b>Ingredients:</b></u><br />
<br />
3 large chicken breasts, cubed (or 5-6 small ones)<br />
splash of olive oil for frying<br />
3/4 cup water<br />
1/4 cup GF Taco seasoning<br />
1 (64 oz) V8 Juice<br />
4 cups salsa<br />
3 cups dry black beans (soak over night in about 10-12 cups water, then stove top cook if needed, until beans are tender)<br />
1 (32 oz) package frozen corn<br />
<br />
4-6 tablespoons fresh cilantro, minced<br />
<br />
<i>Toppings</i> - shredded cheddar cheese, or pre-shredded Mexican blend cheese and/or sour cream.<br />
<br />
<b><u>Instructions:</u></b><br />
<br />
In a large skillet (I like to use cast iron) over medium heat, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated and some of the water has evaporated. Pour into slow cooker.<br />
<br />
Add the V8 juice, salsa, black beans, and frozen corn into the slow cooker. Cook on low for 4 hours. Add in cilantro about 30 minutes before ready to serve. Top with items of your choice and Enjoy! :) <br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-54128667319179326392012-12-29T09:29:00.002-08:002012-12-29T09:29:28.326-08:00Broccoli Cheese Chicken soup - Gluten-freeI know it's been awhile since I've posted recipes... well.... I've planned out about two weeks of soups for our family. All slow cooker, and hopefully I'll get them all posted for you to try as well!<br />
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<br />
<br />
<h2>
<b><u>Broccoli Cheese Chicken Soup</u></b></h2>
<br />
First I started with a home made gluten-free cream of chicken soup. To make this you will need:<br />
<br />
1 large chicken breast (or 2 smaller ones)<br />
4 chicken bullion cubes (make sure they are GF)<br />
2 cups almond milk<br />
1/4 cup butter<br />
4 tablespoons Featherlight flour mix<br />
2 teaspoons granulated garlic<br />
1/2 teaspoon salt (or a little less)<br />
1/4 teaspoon pepper (or omit if you do not use pepper)<br />
<br />
Cube chicken breast and cook over medium heat until done (no longer pink and fully cooked). Set aside.<br />
<br />
Warm milk in microwave, do not scorch. I usually put it in for one minute then take out and stir, then another minute, then take out and stir, then add in the chicken bullion cubes, back into the microwave for another minute and then stir. Probably a total of five minutes stirring after each minute. You want to make sure the bullion is dissolved. <br />
<br />
In a medium pot, melt butter over medium heat. While butter is melting, in a small bowl combine featherlight flour mix, garlic, salt and pepper. After butter is completely melted, whisk in the flour mixture. Whisk continually over medium heat until slightly browned. Slowly add in milk mixture while continuing to whisk. Keep whisking to eliminate any lumps until sauce is thickened and boiling. Add in the chicken and remove from heat.<br />
<br />
Pour the cream of chicken soup into the slow cooker.<br />
<br />
Next saute 1 chopped green bell pepper and 1 medium onion, chopped in about 3 tablespoons of butter until tender. Add into slow cooker.<br />
<br />
Next add in:<br />
<br />
3 cups almond milk<br />
1 1/2 pounds Velveeta cheese, cubed<br />
1 (32 oz) package of frozen chopped broccoli<br />
<br />
Stir all ingredients, set slow cooker to low and cook for about 3-4 hours.<br />
<br />
Enjoy!<br />
<br />
Featherlight flour mix:<br />
<br />
6 cups white rice flour<br />
6 cups corn starch<br />
6 cups tapioca starch<br />
1/2 cup potato flour (NOT potato starch)<br />
<br />
<br />
<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-29136834913061359622012-10-22T18:39:00.000-07:002012-10-22T18:39:01.400-07:00Bread that's Gluten-free, Sugar-free, Oil-free and Dairy-freeI was being creative in the kitchen today and came up with this super tasty bread recipe. If you consider eggs as a dairy, then it's not dairy free. But in our house eggs are okay, so I've considered it dairy free also. :) I hope you enjoy this as much as we do.<br />
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<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Jen’s
gluten-free, oil-free, sugar-free, dairy-free bread<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">3 cups GF
flour mix <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">1 cup
flaxseedmill (ground flax seed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">4 teaspoons
xanthan gum<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">1 1/2
teaspoons salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">1 1/2
tablespoon active dry yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">2 cups warm
water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">1/2 cup
peach applesauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">1 1/2
teaspoon rice vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">3 large eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">In a stand
mixer with dough hooks mix first 4 ingredients well, place yeast in center of
flour mixture. In a separate bowl mix
water, applesauce and rice vinegar together - pour over yeast but do not mix. Let stand for 5 minutes. Turn mixer on low speed, start mixing
ingredients together. When about 1/2 way
mixed, start adding eggs 1 at a time.
Continue to mix on high for about 5 minutes making sure to get
everything mixed in well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Remove bowl
from stand mixer, let bread dough rise for 20 minutes in a warm, draft-free
place.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Pour dough
into large loaf pan, pat down and smooth top (using wet hands helps the dough
not stick to you). Let rise 20 minutes
more.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Heat oven to
350. Bake bread for 60 minutes or until
browned on top and thoroughly cooked.
This will be a more dense bread, but it’s super tasty! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">My gluten-free flour mix consists of the following:</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">12 cups white or brown rice flour</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">5 cups potato starch (NOT potato flour)</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">3 cup tapioca starch (tapioca flour is the same as tapioca starch)</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Mix all ingredients together well and store in an air tight container. </span></div>
Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-44487208504706290832012-08-13T08:37:00.004-07:002012-08-13T08:37:58.169-07:00Super Easy Breakfast CupsMornings for our family usually consist of cold cereal, yogurt w/fruit and nuts, or waffles from the freezer (when we have them, I make them homemade gluten-free in triple batches and freeze whatever they do not eat the day I make them). But today, today is different! I wanted to try something new, something that would be more in the area of a hot breakfast. :) <br />
<br />
You know those silicone baking cups for cupcakes? Well, we have butterfly shaped ones, flower shaped ones and the regular round cupcake cups. Today I made scrambled eggs w/ham and cheese inside those single serve cups! <br />
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<br />
My recipe uses 9 silicone cupcake cups (you can adjust ingredients to make more or less).<br />
<br />
6 large eggs<br />
2/3 cup almond milk<br />
about 1 cup diced ham chunks (small pieces)<br />
about 1 cup shredded mozzarella cheese<br />
salt and pepper to taste<br />
<br />
Preheat oven to 350 degrees<br />
<br />
Crack eggs into a large measuring cup (I used a 6 cup measuring cup with spout for easy pouring), add the almond milk and mix well. Continue to beat eggs and milk mixture until it resembles a scrambled egg mixture look to it. If you've never made scrambled eggs, then all you are aiming for is that all the yokes are broken and thoroughly mixed together.<br />
<br />
Next I sprayed the 9 baking cups with non-stick cooking spray (all the instructions I've ever read say that you do not need to spray silicone baking cups, but I do. You don't have to if you normally don't. It's just something I've always done) and place them onto a cookie sheet. Place about 1/8 of a cup diced ham and an 1/8 of a cup (or less) shredded cheese into the bottom of each baking cup, you are aiming for about 1/4 cup total ham and cheese. You may want a little more or a little less of the ham and cheese, depends on how meaty or cheesy you like your eggs. :) After you have the amount of ham and cheese in the baking cups, pour the egg mixture over the top, just enough to almost fill the cup. You don't want it to over flow while baking and make a mess to have to clean up later. ;-) <br />
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After you have filled each of the 9 baking cups, place the cookie sheet w/baking cups into the oven. Bake at 350 degrees for about 15 - 20 minutes (until there is no more liquid in the baking cups). Remove from oven when fully cooked and let sit for about 2 minutes before serving.<br />
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ENJOY! =D <br />
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<br />Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-37327237365136219962012-08-10T21:16:00.002-07:002012-08-10T21:18:44.958-07:00Gluten-Free Zucchini noodless LasagnaOne of my familys favorite summer time dishes is our noodless zucchini lasagna! We pick large zucchinis (or several smaller ones) from our backyard garden, and go from there.<br />
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First thing you will want to do is peel your zucchini, then slice into generous sized flat slices the long way (the zucchini will act as your noodles). Make sure you cut all the seeds out of the slices that have seeds in them, no one wants to bite into your yummy lasagna and find a zucchini seed. ;-) Next I brown 2 pounds of turkey burger, hamburger or sausage (your choice, we like them all), I add about 3 tablespoons of granulated garlic, 2 tablespoons dried oregano, and about 3 tablespoons of dried diced onions (you can use fresh if you like). Once the meat is cooked through and spices are well blended, I add 1 large jar gluten-free spaghetti sauce (you can add more or less, depending on how much your family likes tomato products). While the meat, spices and sauce are blending together over low heat, I grate some cheese (I like to use colby-jack or a cheddar/mozzarella mixture). Now, pull out your lasagna pan (I use the 13ish by 10ish tinfoil pans, makes for EASY clean up) and ladle some of the meat sauce mixture into the bottom of the pan, just enough to lightly coat the bottom of the pan. Then add a layer of zucchini noodles, a layer of meat sauce, and a layer of cheese. Repeat layering until pan is almost full. If using a tinfoil pan, you may want to play it on a cookie sheet for added support. Cover with tinfoil and bake at 350 degrees for about 45 to 60 minutes (until everything is heated completely, cheese is melted and zucchini is softened). Take out of oven and let stand for about 15 minutes, then serve and ENJOY! <br />
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Okay - so this one isn't so quick and easy, but it surely isn't difficult either! =D <br />
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You will need:<br />
<br />
2 pounds ground meat (hamburger, turkey burger, sausage, or other)<br />
2 large zucchini or several smaller zucchini<br />
3 tablespoons granulated garlic<br />
2 tablespoons dried oregano<br />
3 tablespoons dried diced onions<br />
1 large jar gluten-free spaghetti sauce of your choice<br />
about 1 pound cheese (more or less depending on your family's tastes)Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-41936570104668044162012-08-08T12:01:00.006-07:002012-08-08T12:01:47.731-07:00Quick & Easy Homemade HummusMy family really enjoys snacking on hummus. Sometimes my girls have even eaten hummus and tortilla chips for lunch! Since garbanzo beans (or chickpeas) are like tiny little SUPER beans, I can say that I don't mind them munching on hummus all day long if they wanted to. :) Here's a great link if you are interested in learning more about garbanzo beans: <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58</a> (I am in NO way affiliated with this website, make no claim to it at all, I just have enjoyed using it as a research point and thought I'd share it with you.) <br />
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So here is our super easy, super yummy hummus recipe:<br />
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about 1 1/2 cups dry garbanzo beans (soak and prepare as recommended)<br />
3 cloves garlic, minced<br />
1/2 cup roasted red bell pepper (we just toss a red bell pepper onto the grill for a bit, rotating, and then chop it up)<br />
1/2 cup creamy peanut butter (I like natural peanut butters, but you can use whatever you like best)<br />
1/4 - 1/3 cup real lemon juice<br />
2 teaspoons salt<br />
1/2 teaspoon cumin<br />
1/2 teaspoon red pepper flakes<br />
2 tablespoons olive oil<br />
2 drops doTerra cilantro essential oil (or if you prefer you can use about 1 1/2 tablespoons chopped fresh cilantro)<br />
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I toss everything except the olive oil into a food processor (you could use a heavy duty blender if you have that instead) and mix on high until it looks fairly creamy. Then I drizzly the olive oil in as it mixes and then keep mixing until it looks like hummus to you! :) We like our hummus super creamy, so I usually mix until everything is smooth and creamy. If you like more of a chunky hummus, don't mix as long. <br />
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ENJOY!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-68382839782783798802012-07-21T17:39:00.001-07:002012-07-21T17:51:25.489-07:00Quinoa Veggie SoupYou may or may not have noticed, I changed the name of the blog to Easy Gluten Free Meals & Slow Cooker Dinners. I have been wanting to post some of the quick and easy ways I feed my family, but some of them are not slow cooker recipes. So now I am going to be posting more recipes, all of them are quick and easy, but not all of them are for your slow cooker.<br />
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Tonight we are having Quinoa and veggie soup. <br />
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1 tablespoon olive oil<br />
2/3 cup quinoa, rinsed<br />
2 carrots, peeled and thin sliced<br />
3 stalks of celery, chopped<br />
1 small zucchini, chopped<br />
1/2 onion, finely chopped (the food processor makes quick work of this)<br />
4 cloves garlic, minced (food processor makes quick work of this one too)<br />
5 cups gluten-free free-range chicken stock<br />
3 1/2 cups hot water<br />
2 large tomatoes, seeded and finely chopped<br />
salt/pepper to taste<br />
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<br />
<br />
In a large pot (stock pot), heat the olive oil on medium-high heat until hot but not smoking. Stir in carrots, zucchini, celery, onion, and garlic. Saute for one minute, then reduce heat to low - cover and cook about 20 minutes.<br />
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Add the quinoa, chicken stock, water, and tomatoes. Bring to boil, then lower heat and simmer for about 10 minutes, until the quinoa is tender. <br />
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Serve in bowls w/spoons. ;-) Salt and pepper to taste.Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-37806081040329496992012-07-15T13:17:00.003-07:002012-12-29T10:50:30.237-08:00Pink Chicken DipWe had a major pipe brake in our kitchen awhile back... so I have not had much of a kitchen the last two months. I am planning to try and get some more recipes up here, and by the time September gets here, I am hopeful to have a weekly shopping list with the price of the weekly menu posted up here as well. Prices will vary by area, for sure, but it should give you a rough estimate of what you will need to purchase and how much you might be spending. :) <br />
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One of my family's favorites is today's post. We call it Pink Chicken Dip, you might call it chicken nachos, or maybe a chicken and bean dip - but no matter what you call it, it is QUICK, EASY, and YUMMY! <br />
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2 pounds boneless skinless chicken breasts (about 4 large breasts)<br />
1 pound boneless skinless chicken thighs (about 4 thighs)<br />
about 32 oz of salsa (4 cups), we use mild salsa<br />
2 cups dried black beans (use over night soak method, or you can use 4 cans of black beans)<br />
1 small onion diced<br />
1 tablespoon granulated garlic<br />
1 package cream cheese<br />
6 cups cooked white rice<br />
Tortilla chips<br />
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Place the chicken in a 6 qt slow cooker. In a medium bowl combine the salsa, pre-soaked black beans, garlic and onion, pour over chicken. Cover and cook on low for 6-7 hours (or until chicken is cooked thoroughly and tender). <br />
<br />
Remove chicken, cool slightly (just so you don't burn yourself). Shred with two forks and return to slow cooker, mixing it into the sauces. Add hot cooked rice to slow cooker and stir in well. Stir in cream cheese and heat through. Serve with tortilla chips. If you like you can add some mexican blend shredded cheese (make sure to read the package and make sure they have not coated your cheese w/any gluten containing products). <br />
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ENJOY!!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-7400497706008721292012-05-12T18:45:00.000-07:002012-05-12T19:00:33.042-07:00Garlic & Oregano ChickenThis dish is probably one of my family's favorites! And don't tell them, but this is so quick and super easy that I don't mind making it. ;) It tastes FANTASTIC, so don't let the simplicity of it fool you. <br />
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<br />
3 boneless skinless chicken breasts, frozen<br />
4 chicken legs, frozen (if they are not skinless, you will have to remove the skin before serving)<br />
6 boneless skinless chicken thighs, frozen<br />
about 6 medium russet potatoes, quartered<br />
2 whole garlic bulbs, separated and peeled<br />
1 medium yellow onion, sliced (I like to slice mine like orange slices, not circles)<br />
3 tablespoons dried oregano<br />
1 tablespoon iodized sea salt<br />
1 teaspoon table pepper<br />
1 1/2 cups chicken broth<br />
<br />
Wash and cut potatoes and place in bottom of slow cooker. Add the sliced onions and peeled garlic, then place chicken on top of veggies. In a small bowl, mix together the chicken broth, oregano, salt and pepper. Pour over chicken (make sure to use a scraper to get all the spices into the slow cooker), cover and cook on high for 5 hours, or cook on low for 7-8 hours.<br />
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DELISH!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-46585823026887022272012-05-09T18:16:00.002-07:002012-05-09T18:16:34.080-07:00Lemon ChickenTonight we are dining on a yummy flavorful dish that is refreshing and super easy! Lemon Chicken over rice.<br />
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<br />
7 boneless skinless chicken breasts, frozen<br />
1 can frozen lemonade concentrate, defrosted<br />
1/4 cup ketchup<br />
5 tablespoons packed brown sugar<br />
2 tablespoons cider vinegar<br />
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<br />
Put frozen chicken breasts into slow cooker. In a medium bowl, combine the other ingredients, mixing well. Pour over chicken. Cover and cook on low 4-5 hours or until chicken is cooked through. <br />
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If you like, you can thicken the sauce by heating 1/4 cup cornstarch and 1/4 cup water in a sauce pan, add the sauce and heat, stirring constantly until thickened.<br />
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Serve over hot white or brown rice - Enjoy!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com2tag:blogger.com,1999:blog-2066000166860712130.post-90549364525127138852012-05-08T18:16:00.001-07:002012-05-08T18:16:19.062-07:00Sweet & Sour RoastI do enjoy a cook-all-day slow cooker meal when we are out of the house the whole day. So here's a nice long cooking dish that you can start in the morning and then not have to worry about until dinner time!<br />
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<br />
4 pound beef chuck roast<br />
16 oz jar tomato sauce<br />
3 cups carrots, peeled and chopped<br />
1 medium yellow onion, sliced<br />
1 large green bell pepper, diced<br />
1 cup molasses<br />
2/3 cup cider vinegar<br />
1/4 cup Agave nectar<br />
2 tablespoons chili powder<br />
2 tablespoons granulated garlic<br />
2 tablespoons smoked paprika<br />
2 teaspoons salt<br />
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Cut beef chuck roast into 1 inch cubes, place in slow cooker. In a medium bowl combine; molasses, vinegar, agave, and spices. Chop veggies. Pour liquid mixture over beef then add the chopped veggies. Allowing the mixture to sit while you chop the veggies helps all the flavors to blend well together. Cover and cook on high 7-8 hours. Serve over hot cooked rice. YUM!Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0tag:blogger.com,1999:blog-2066000166860712130.post-52917641332496179212012-05-06T15:44:00.002-07:002012-05-06T15:45:06.559-07:00Pot Roast with Potatoes & Carrots in the slow cookerI have had my fill of chicken for the moment... so we are having Beef tonight! In our house beef is a special meal as #1 it isn't cheap and #2 we try VERY hard never to buy it in the grocery store. We purchase our beef from an uncle who raises them on grass with out any hormones and other harmful to human things. So we try to stretch our beef out over a full year, otherwise when it's gone... (shudder) it's gone! ;) But that is just us, and to each his own (right?!). I'll try to get more of a variety up on here so that you can eat more than just chicken too!<br />
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So, dinner tonight... Pot Roast with potatoes and carrots. YUM!! This is one of my favorite dishes. Plus it's soooo easy, yet the end result is so good that I will usually eat myself into a stomach ache - lol!<br />
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4-6 pound bottom round rump roast, chuck roast, or other TOUGH cut of beef. (tough meats do best for all day slow cookers, tender meats tend to get more tough the longer they cook)<br />
10 medium size potatoes, cut into approximate 1 1/2 - 2 inch cubes (russet, Yukon gold, red, yellow, it doesn't matter, what ever you like best!)<br />
12 (or so) carrots, cut into larger chunks (I usually buy the larger ones, just add as many as you think you will enjoy)<br />
3 tablespoons Italian seasoning (GF)<br />
2 tablespoons dried diced onion<br />
4 tablespoons granulated garlic<br />
2 tablespoons Oregano<br />
1 tablespoon celery salt<br />
2 cups hot water<br />
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Put the frozen beef into slow cooker. In a medium bowl combing water, seasonings and spices; pour over beef. Cover and cook on High for 3-4 hours. Wash and cut up the potatoes (I leave the skins on) and add them into the slow cooker. Peel carrots and cut up, add into slow cooker. Cover and continue to cook on high for another 2-4 hours, until meet is cooked through and tender (falling apart when you try to pick it up) and veggies are tender. You can opt to put the veggies in at the very beginning if you are not going to be home. I have done that before, but the veggies tend to get mushy (they are still tasty, but my kiddos really don't like them mushy, so I try to put the veggies in later so they are soft and tender).Jenhttp://www.blogger.com/profile/06917243799903295177noreply@blogger.com0