Archive for Main Dishes

Nomato Sloppy Joes (Gluten, Dairy & Tomato Free!)

Now that I have a tomato free ketchup sauce, there are soooo many yummy foods to eat! One of my all time favorites is sloppy joes! Its been a loooong time since I’ve had one since I couldn’t have the tomatoes, but now, now I can have sloppy joes anytime! And after you taste these bad boys, you’ll want them all the time! LOL They are soooo good…nice and messy and flavorful with a nice soft bun and crispy, crunchy pickles! Yum, yum YUM! The leftovers are just as good too. I made a big batch of the ketchup and froze little containers of it, so that I can just take one out and use it for this or meatloaf or whatever i need it for. Plus then you don’t waste any. So give these a try and enjoy! 🙂

Nomato Sloppy Joes (Printable Version)sloppy-joes
Ingredients:
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 1/2 green bell pepper, diced
• 1 celery stalk, diced
• 1/2 teaspoon minced garlic
• 1 pound ground turkey
• 1 & ½ cups Nomato sauce (see recipe)
• 1/4 cup tomato free ketchup (see recipe)
• 1 tablespoon Worcestershire sauce
• Sea salt and ground black pepper, to taste
• 4-6 gluten-free hamburger buns
Instructions:
1. In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, celery and garlic. Cook for 5 minutes, or until soft.
2. Add the ground turkey and cook.
3. Add the nomato sauce, tomato free ketchup, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened.
4. Season with salt and pepper as desired.
5. Serve on gluten-free hamburger buns.

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

Tomato-Free Ketchup & BBQ Sauce

Finally! Some gluten, dairy, soy and most of all tomato free sauces! Earlier I posted the Nomato Sauce for tomato free red sauce, which you can use for spaghetti & pasta sauce, as well as pizza sauce. But… whats life without ketchup and bbq sauce!? That’s where these recipes come in! And they’re so good! You can use them in a bunch of other recipes as well, its like my long lost fave foods are back in my life which makes me super happy! Slopy joes, home made chili, bbq chicken, ribs, etc! YUM! I’m getting hungry just thinking about it! They’re really easy to make and made with natural ingredients, which means they’re not full of the yucky fake stuff like preservatives etc like the store-bought ones. Take a few minutes to give these a try and i promise I’ll be posting more recipes in which you can use these. You won’t regret it….enjoy! 🙂

Tomato-Free Ketchup (Printable Version)Tomato Free Ketchup

Ingredients:
1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can pear halves in natural juice, drained
1 (16 ounce) can sliced carrots, drained
1/2 cup white vinegar
1/4 cup granulated sugar
1/4 cup white corn syrup (Karo)
4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Directions:
Process all ingredients in a blender until smooth, about 30 seconds.
Store in refrigerator.

Tomato-Free BBQ Saucetomato free bbq sauce

Ingredients:
2 cups tomato-free ketchup
2 Tbsp red wine vinegar
2 Tbsp GF soy sauce or coconut aminos
1 Tbsp brown sugar
1/8 tsp black pepper

Preparation:
Combine all ingredients in a sauce pan. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally.

Yield: 2 cups

Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

Ingredients:
•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley

Directions:

Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.

“Nomato” Sauce: Tomato-Free Red Sauce

Having food allergies can make cooking a pain in the butt! If you have any at all, or multiple, then you definitely know what I’m talking about here! It has been years since I had anything with tomato in it. The other day I had a craving for pizza…..and not my typical no sauce, low dairy pizza, but a REAL pizza! And, as it gets closer to baby’s due date, I’m trying to get some things made and put in the freezer ahead of time. Looking at freezer meals I’m finding that most of them have tomato sauce. And let me tell you how good a classic Italian lasagna sounds! I had heard of this amazing product called “Nomato sauce” which sounds like a great idea, but who wants to pay that much money for a little jar of it, and then still have to wait for it to actually get here after you order it!? I wanted immediate satisfaction for this wonderful preggo craving, so I decided to just make my own. After searching online for awhile, and reading lots of reviews, I came up with this super tasty and easy tomato-free red sauce. Its hard to actually believe that it doesn’t have tomatoes in it…. even hubby was impressed at how similar it was to the “real” thing! It’s got to be much healthier for you too, since there are no preservatives or additives like the jarred stuff. You can adapt the spices as needed for whatever dish you want to use it in!

We used it for pizza, which was a nice change for me, as we usually just skip the sauce part. I even splurged on the new Pillsbury pizza dough in the refrigerator section, which I have to tell you was a waste of time and money! I figured it would be yummy and more like what i remember the wheat-based pizza dough tastes like. This was dense and heavy and doughy and just plain gross! I had read the reviews even and cooked it based on them to make it better, and we just ate the toppings off and threw it away! So…….don’t waste your money!

There was still plenty of sauce leftover so I froze a couple small jars AND made a double batch of baked spaghetti (which will be my next post, so stay tuned!) which turned out amazing!! It totally hit the spot, was even better then i remember, and the best part? NO TOMATOES!! I made a pan for the freezer as well, so feeling especially productive! LOL Only 6 more weeks or less to go, guess i better get going on stocking up that freezer! With so many food allergies it’s hard to let anyone else cook for you, so if you have any great freezer meal ideas please let me know! In the meantime I’ll hopefully be trying out some new recipes to share with you, cause once baby arrives who knows how much time I’ll have to cook! So, for those of you non-tomato eaters and even those who just want to try something new and different, this sauce is quick and simple to make,not to mention delicious and healthy, so give it a try and enjoy! 🙂

“Nomato” Sauce: Tomato-Free Red Sauce (Printable Version)
Nomato Sauce
Ingredients:

•    6 carrots, peeled and chopped into 1 inch pieces
•    1 (15 oz) can of sliced beets, drained
•    ½ of a  large onion, cut into large pieces
•    3 celery ribs, chopped into 1 inch pieces
•    1 & 1/2 cups water
•    Italian seasoning, garlic powder, salt, pepper & sugar to taste

Directions:

•    Put all the veggies and water into a covered pot and bring to a boil over med-high heat. Reduce heat to low and simmer until veggies are soft.
•    Pour into blender and blend until smooth. Blend in spices to taste, spicing appropriately for the dish you are using it in.

Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Ingredients:
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika
Applesauce
Water

Directions:
Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
Ingredients:
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

Directions:
1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Easy Baked Macaroni & Cheese Casserole (Gluten & Dairy Free)

If you’re like me, you’re always in a rush for dinner and not enough time or energy to make it, at least not a very healthy one! Luckily for us gluten and dairy free eaters, we pretty much have to make something from scratch, as there aren’t many ready to eat meals. Thank goodness I love to cook or these dietary restrictions would be a nightmare! But, when you’re dead on your feet,  have a baby kicking you non-stop in the ribs and haven’t slept in days, this recipe is a total lifesaver! LOL Seriously though, this casserole is super easy to make, and since it has so many variations, it never gets old! This is a great way to have a one-dish meal with plenty of leftovers for the rest of the week! I make this at least once a week for dinner,  (in fact I have the tuna noodle variation in the oven right now!) and then the extras are great for lunches for me. It is a huge time saver, plus its full of protein and other nutrients! YAY for eating healthy, especially important for me while I’m prego. This recipe puts alot of my other pasta dishes to shame in both taste, time and convenience, its my new ultimate go-to recipe! I’m sure there are many other variations you could make, these were just a few of the ones Ive tried and were really tasty! If you’ve got suggestions please feel free to share! You really cant go wrong with any combo of extra add-in ingredients, so add away! I hope you give this one a try next time you’re strapped for time or just want some delicious comfort food! Enjoy 🙂

Easy Baked Macaroni & Cheese Casserole (Printable Version)
Mac and cheese
Ingredients
6-ounces (gluten free) pasta:
*elbow macaroni, rotini, fusilini, or shells
1 cup (plain, unsweetened almond) milk
2 Tbsp (gluten free) flour
1/2 teaspoon onion salt
1 cup shredded sharp cheddar cheese
1/4 cup plain (gluten free) breadcrumbs, panko or regular
1-2 Tbsp (non-dairy) butter, melted

Directions:
COOK pasta according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 1 cup cheese, and macaroni. Add in any other items: meat, veggies, etc. (see below for variations)

POUR macaroni mixture into a lightly greased 1 & ½ qt baking dish.

SPRINKLE evenly with breadcrumbs and a little more cheese; drizzle evenly with melted butter.

BAKE at 380 degrees for 30 minutes or until golden brown.

* Variations:
Macaroni & Cheese with ham, corn & green bell peppers
Tuna Noodle with peas and carrots OR broccoli
Chicken, Bacon & Ranch (seasoning) with green onions
Chicken Cordon Bleu with chicken, ham and parmesan cheese
Taco Bake with bell peppers, corn, olives, ground turkey/beef/shredded chicken, beans and taco seasoning

Corn Dog Casserole

I know, I know…..its been WAY too long! And I HAVE been cooking…..it’s just that between a new career and a baby on the way, things have been a little busy lately! But… I’m making it a point to get back to blogging, as I have a huge stack of recipes to post sitting on my desk! And plenty more that Ive been wanting to try! That said…..this is one of my all-time favorite meals and Ive finally gotten around to converting it so I can actually eat it again! That’s right…….gluten free, dairy free (if you want it to be) and NO hot dogs. Hot dogs don’t like me for some reason, I think its all the fake stuff in them, that and the nitrates, so I just use cooked chopped ham, and viola, corndog casserole! YUM!  The cornbread is moist and delicious with melted cheese and chunks of ham in each bite! The corn and celery give it a nice crunch too! I miss having cornbread, this recipe used to call for a box of Jiffy cornbread mix, but obviously that’s not gluten free so i had to copy-cat it. It turned out really well too! Just as i remembered. Hope you give this one a try…. and i promise, more recipes to come! Enjoy 🙂

Corn Dog Casserole(Printable Version)corndog casserole

Ingredients

1/2 cup chopped celery

1 tablespoons non-dairy butter

1/4 cup sliced green onions

·         2/3 cup GF flour

·         1/2 tsp xanthan gum

·         1/2 cup yellow cornmeal

·         3 tablespoons granulated sugar

·         1 tablespoon baking powder

·         1/4 teaspoon salt

Dash rubbed sage

Dash pepper

1 egg

3/4 cup almond milk

2 tablespoons vegetable oil

1 cup diced cooked ham (or hotdogs)

1 cup shredded sharp cheddar cheese, divided

1 cup cooked, drained corn kernels

Directions

In a small skillet, sauté celery and onions until tender.

In a large bowl, combine the flour, gum, cornmeal, sugar, powder, salt, sage and pepper. Whisk the eggs, milk and oil together and add to the flour mixture. Stir until combined. Stir in the ham/hot dogs, corn and 3/4 cup of cheese. Spread into a greased shallow oblong 1 & 1/2-qt. baking dish. Top with reserved remaining cheese.

Bake uncovered at 400° for 30 minutes or until golden brown.

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