Archive for Meat

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
• 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
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.


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
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika

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
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

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.

Oven Baked Country-Style Pork Ribs w/ Roasted Veggies

If you’re a meat lover and enjoy  finger-licking, fall-off-the-bone, tender, melt-in-your-mouth, flavor-filled ribs, then this is the recipe for you! It’s super easy to make and oh man, is it more then super delicious! I’m a picky meat eater, but now that I’m preggers I need the protein so I’m trying more new protein-filled and healthy recipes. Being allergic to tomatoes makes it harder to find  a good rib recipe but I finally found one! YAY! This recipe is sooo tasty and is actually bbq-ish flavored. The spice rub is easily adaptable to make it as spicy as you want. It’s also nice to just stick these in the oven and forget about it while you enjoy your weekend. Then before you know it dinner is ready! And after about an hour your whole house will smell amazing! Which is hard to handle when you’re hungry all the time already, but smelling this for hours before you get to eat it will drive you crazy! LOL The veggies make a yummy  side dish and look at that…….a nice, well-rounded, healthy meal! We even had enough for leftovers and they were just as good the next day! Next time I’ll make sure to double this! I’ve also been trying to add new things to my diet, and get hubby to eat them too, which for kinda picky eaters like us, its an adventure! I just keep telling myself its for the baby….but like most things, i guess certain foods are an acquired taste and I’m sure we’ll be loving them soon! LOL Give this one a try…. it’s not one you wanna miss out on! If you’re not a rib eater, you can use this rub on any meat and I’m sure its just as tasty!  Enjoy 🙂

Oven Baked Country-Style Pork Ribs w/ Roasted Veggies (Printable Version)Ribs

2 lbs boneless country style pork ribs
2 Tbsp Paprika
1 Tbsp Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Chili Powder
2 Tbsp Coarse Salt
1/4 cup Brown Sugar

Place foil on the baking sheet and spray it with Pam.  Combine rub spices and cover ribs on each side. Place on pan. Cover tightly with foil and bake at 250F for 2 hours. Turn the ribs over, re-cover with foil and bake another 2 hours. Place ribs on a new foil-lined pan and bake uncovered at 400 for 20 minutes.

Vegetables: Steam potatoes, carrots and corn for 10 minutes in a steam basket. Drain and return to pan without the steam basket. Add the green beans, asparagus and sweet onions to the pan. Drizzle with oil and sprinkle with lawry’s garlic spice mix. Place on foil-lined baking sheet sprayed with Pam and bake at 400 for 15 minutes.

Crockpot Chicken Fajitas (Gluten & Dairy Free)

Its a beautiful sunny morning and how can you not be in a great mood!? I am so ready for spring! I also have an exciting adventure ahead of me that I’ve been working towards the past month or so, which is why i haven’t posted much lately. I’ve been studying to get my Real Estate Brokers License and working 80+ hour weeks every week is exhausting! LOL So between working 2 jobs and doing classes every-nite…. the new recipes are few and far between these days. Only a few more short weeks though and I’ll be done and hopefully have time for some much needed baking/cooking and recipe sharing! Thank goodness for a helpful hubby and a crockpot! I’ve been resorting to the crockpot lately as it’s such a huge time-saver, and you really can’t mess it up! LOL Slow cooking produces such amazingly delicious food! And this is a great place to start! I  basically took my usual chicken fajita recipe and threw it in the crockpot instead! I have a freezer full of chicken so this worked perfectly! The flavor is wonderful and the best part? There’s plenty of leftovers! YES! Hope you all will give this one a try….wish me luck on my new adventure! Enjoy 🙂

Crockpot Chicken Fajitas (Printable Version)crockpot chicken fajitas


  • 1-2 lbs chicken breasts or tenders
  • 3 large sweet peppers:

(red, yellow & green), sliced

  • 1 large sweet onion, sliced
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp liquid smoke
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • Corn tortillas
  • Toppings: cheese, salsa, sour cream, guacamole, etc.


  • Slice onions and peppers, set aside.
  • Mix the lemon juice – garlic powder.
  • Place chicken in crockpot and pour lemon juice mixture over the top.
  • Cover and cook on low 5 hours.
  • After 5 hours, shred up the chicken and add the sliced peppers and onions and cook another 1+ hour.
  • Serve on warm corn tortillas and top with cheese, etc.

Oven Baked Tacos (Gluten Free)

Ok so you made my last post (Crockpot Cranberry Pork Tenderloin) and now you’re wondering what to do with the leftovers (granted there actually ARE leftovers, cause it really is that good! LOL) This is a quick and easy way to use up the leftovers and have a delicious meal in minutes! Your meat is already cooked and practically shredding itself. If you don’t have any left you can use whatever ground meat you want and cook it accordingly. Simply mix in with the rest of the ingredients and bake. Very simple and quick to make….but VERY yummy and filling. Everyone has their own go-to fillings and toppings for tacos, and I’m pretty restricted so i don’t add a lot to mine, but feel free to add whatever you want to spice it up a little. To go dairy free you can sub out the cheese for soy cheese or just omit it. I splurged on it even tho i probably shouldn’t have! LOL. But, I’m sure any way you make these, they’re gonna be pretty darn tasty so have at it and enjoy! 🙂

Oven Baked Tacos (Printable Version)

Ingredients:Oven Baked Tacos

Shredded pork/chicken

(OR ground beef/turkey/chicken)

Taco seasoning
Diced onion & green pepper, opt

Frozen corn, cooked and drained

Sliced black olives
Refried beans
Shredded Mexican-blend cheese
Hard taco shells

Preheat the oven to 400 degrees. Prepare meat as needed. Add taco seasoning if desired. Combine with the rest of the ingredients in a bowl and mix well. Spoon the taco meat mixture into the taco shells and place into a glass baking dish, standing up. Sprinkle cheese over the top of each taco. Bake for 15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with additional taco condiments as desired.

Crockpot Cranberry Pork Tenderloin (Gluten & Dairy Free!)

For most people, or at least me! LOL, busy days mean scrambling for meals at the last minute…..but they don’t have to! That’s where the beauty of a Crockpot comes in. You stick your roast in before you leave for work or at lunch, and when you get home, your meal is hot and ready for you! The other great thing about slow cooking, is the recipes are usually pretty darn simple and quick! This one is super easy…. and super tasty! I couldn’t believe how awesome this turned out! The meat was literally falling apart. Its perfect for pulled pork…. I’ll be sharing some ways to use up the leftovers next! I used the Farmland brand pork tenderloin, there were 2 in a package. I think if you use a pork loin rather than a tenderloin, its more like a solid roast then the shredded meat. It depends on what you want to use the meat for after its cooked. Either way, the flavor is amazing! I was a little unsure at first, the Worcestershire sauce was a little strong, but it turned out awesome! So give this one a try…. and make dinner a little easier tonight! Enjoy 🙂

Crockpot Cranberry Pork Tenderloin Recipe 

(Printable Version)Crockpot Cranberry Pork Loin

3 lb. boneless pork tenderloin (or loin)
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
2 Tablespoon brown sugar
1 teaspoon yellow mustard


Place roast in a large Crockpot coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.

Honey Sesame Chicken w/ Garlic Ginger Noodles (Gluten, Dairy & Soy Free)

OMG! Seriously…..that about sums this meal up! I couldn’t believe how good it was, especially for not having soy sauce in it! This has got to be one of the quickest, easiest meals ever! It takes like 15 minutes, maybe! The chicken was so tender and had a nice sweet flavor, and it mixed really well with the garlic ginger noodles! I keep seeing all these recipes for yaki-soba noodles and I was like…I WANT THAT!! So I just kinda made up my own by throwing stuff in, which is why there are no measurements for the pasta. Its totally made to suit your taste. Mine was perfect (for me!) as it had a slightly sweet, yummy garlic-ginger taste and the Sraracha added just enough kick in the aftertaste! You can also use fresh chives or green onions, but I was lazy and just used the dried ones. I think next time I’ll also add some shredded carrots to the pasta as well! Give it a little something more. I’m so glad that I finally got around to tryin this…..Ive been meaning to for awhile, and there’s been this little birdie who keeps reminding me to do it (haha you know who you are!!) so thank you for the push! This one is definitely a keeper!! Give it a try and enjoy! 🙂

Honey Sesame Chicken (Printable Version)


  • 1 lb chicken, cut into strips
  • 2 Tbsp sesame seeds
  • 1/4 cup honey
  • 1 cup chicken broth


Put chicken into a frying pan with the chicken broth and cook until the chicken is nearly cooked through.

Pour in the honey and cook until browned. Add sesame seeds and stir well.


Garlic Ginger Noodles


  • GF Spaghetti Noodles
  • Ground ginger
  • Garlic powder
  • Sesame oil
  • Honey
  • Salt
  • Sriracha
  • Chicken broth
  • Dried chives


Cook pasta according to package directions. Add the rest of the ingredients and cook, stirring until thickened. Top with sesame chicken and sprinkle with chives.


Thai Pineapple Fried Rice (Gluten, Dairy & Soy Free)

So 2 weeks ago I posted about the amazing food I had at Mai Thai! I finally got around to making my own version because it was just so darn tasty, I just had to have more! LOL We got some of the cabinets in and the plywood down for the counters this weekend, which meant that i actually had some counter space to work on!! It felt so great being back in the kitchen again! I’ve got the fridge stocked and some new recipes to try for this week! This amazing stir fry is full of flavor! Its unique because its got fruit and nuts in it as well as  vegetables. The zing depends on how  much Sriracha you put in. I don’t like too much spice, but a teaspoon or two is just right for me. Feel free to add more tho! Not only is this gluten and dairy free, its also soy free, which you cant seem to find at a restaurant! It makes alot too! It filled up both shells plus another 2 cup container. I attempted to eat this with chopsticks cause its more fun that way but I’m not very good at it, plus its so good a fork makes for faster eating! LOL Anyhow, hope you give this one a try! Enjoy! 🙂

Oh yeah… my kitchen update! We made some progress this weekend!! Like i said we got the cabinets in….I got all the trim work painted. Then a long trip to Home Depot and we got our cabinet hardware, backsplash and blinds picked out! Its sure nice having blinds up again! Especially since it was 105 degrees today! LOL Its looking SO good! Once we get a little more done I’ll post some pix but for now Im just happy I can cook again! As you can see……I went all out! 🙂

Thai Pineapple Fried Rice (Printable Version)


1 whole fresh pineapple

¼ c oil

1 tsp minced garlic

1 lb chicken, chopped

3 cups cooked, cold jasmine rice

2 Tbsp brown sugar

1 -2 tsp sriracha

½ tsp salt

½ cup each of: frozen peas & carrots, cashews, raisins, shredded coconut, chopped sweet peppers

1 tsp sesame oil

2-3 green onions, sliced

2 eggs


Cut the pineapple in half and hollow out each side. Chop up the fruit and set both the shells and fruit aside. Heat the oil in a large skillet or wok over med-high heat. Cook the chicken and garlic until chicken is cooked through. Stir in the rice, seasonings and extras, including the pineapple chunks, and stir fry for 10 minutes. Meanwhile, cook the eggs, scrambling and add to fried rice. Drizzle the sesame oil and stir in the green onions. Spoon into the pineapple shells and top with green onions.

Baked Taco Cups

Wow where has the time gone?! I didn’t realize it had been so long since I posted! This has been a weird crazy week with the 4th in the middle, and I guess its also cause the last week I haven’t even had an oven! Issues with the flooring…. but the kitchen is looking great! Its all textured and painted, all the trimwork is up, we even brought in some of the new cabinets to see and it looks amaaazing! I can’t WAIT to get it all done! That said, this is gonna be a short post… so on to the recipe. Since Ive gotten hooked to breakfast burritos and wraps and have a bazillion tortillas around….I thought I’d try these little guys out! They’re super quick and easy to make! The fillings all melt together and you blend the yummy melted cheese with the crunch of the taco shell….you really can’t go wrong with these! Enjoy! 🙂

Baked Taco Cups (Printable Version)


Small corn tortillas

Non-stick baking spray

Fillings: meat, rice, beans, cheese, olives, corn, peppers, tomatoes, etc



Heat tortillas in microwave. Spray each side of the tortillas and press them into greased muffins tins, overlapping edges as needed to fit. Bake at 375 F for 5 minutes. Take out of oven, fill with fillings, and bake for another 5-8 or until golden brown.

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