Posts Tagged ‘dinner’

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.

Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)

Ingredients:

• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese

Directions:

Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

It’s a Spicy Meat-a-balla!

Despite the title of this blog, the recipe I’m sharing today is not spicy! My stomach does not like spicy things, however it does have a nice herb flavor! I was able to give up pasta and bread when I went gluten free… but then I realized I didn’t have to! Walmart carries a wonderful gluten free pasta, its made from corn and rice. The quinoa pasta isn’t bad either. So that’s where I started….I’ve been making some amazing Italian pasta dishes lately. We have a local Italian heritage weekend coming up and as my husbands family is Italian and we go every year, I’ve been getting all geared up for some delicious favorites. So…now that we’ve got the pasta… lets start with the meatballs! Yes….gluten free meatballs, and they only take 30 minutes! Amazing right?!? So here we go….

30-Minute Baked Gluten Free Italian Meatballs (Printable Version)

1 lb extra-lean ground beef (or meat mixture if you prefer)

1 egg

2 2/3 Tbsp milk

2/3 c gluten free bread crumbs (enerG GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

While the meatballs are baking, cook your pasta according to directions on package, add tomato or Alfredo sauce (or if you can’t have either of those like me!, you can add a little butter and some grated Parmesan cheese) and then add your meatballs and Parmesan cheese and Viola! You’ve got one amazing gluten free dinner! The meatballs freeze well too.

Another Italian favorite of mine is spaghetti pie. Easy to make and absolutely delicious! Leftovers are yummy too! I make this without the tomato products because I can’t have them…..and its just as good. So its up to you which way you want to make it!

Spaghetti Pie (Printable Version)

Ingredients

1 pound extra lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained (opt)
1 can (6 ounces) tomato paste (optional)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces GF spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) low-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the (tomatoes, and tomato paste,) oregano, salt, garlic powder, sugar and pepper; set aside.

In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.

** You can omit the tomatoes and tomato paste and its still amazing!

So now you can enjoy some fabulous Italian meals gluten free and no one will even know they are gluten free! There are many other pasta dishes and casseroles that I will be sharing soon! Its that time of year……as its getting colder, I want to heat up the oven and eat a nice “comfort” food dish! Now I can’t wait for dinner tonight! Leftover spaghetti & meatballs! YUM! Enjoy! 🙂

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