Impossibly Easy Taco Pie (Gluten Free)

A modified Betty Crocker recipe.

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® taco seasoning mix (Please read and confirm that it is nut free and milk free)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 eggs
1 cup Goat Milk or Rice Milk
1/2 cup Bisquick® Gluten Free mix
3/4 cup shredded Goat Cheddar cheese (3 oz)
3/4 cup chopped tomato
1 1/2 cups shredded lettuce, if desired
Salsa, if desired

1. Heat oven to 400°F. Spray (olive spray oil from Trader Joe’s) 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into pie plate. Top with chiles.
2. In small bowl, stir eggs, milk and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes. Top with cheese and tomato; bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with lettuce, salsa and sour cream.

Southwest Roasted Chicken (Gluten Free)

A modified Betty Crocker Recipe.

1 whole broiler-fryer chicken, 3 pounds
1/4 cup Spectrum Brand Shortening
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

1. Heat oven to 375ºF.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with shortening mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Roasted Pork Chops and Vegetables (Gluten Free)

 

2     teaspoons parsley flakes
1/2     teaspoon dried marjoram leaves
1/2     teaspoon dried thyme leaves
1/2     teaspoon garlic salt
1/4     teaspoon coarse ground pepper
4     pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray (from Trader Joe’s is safe, the Raley’s brand is safe too)
6     new potatoes, cut into fourths (3 cups)
4     ounces mushrooms, cut in half (1 1/2 cups)
1     medium green bell pepper, cut into 1-inch pieces
1     medium onion, cut into thin wedges
1     medium tomato, cut into 8 wedges

1. Heat oven to 425ºF. Spray jelly roll pan (Spray from Trader Joe’s is safe), 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

Impossibly Easy Breakfast Bake (Gluten Free) from Bisquick site

1 package (16 oz) bulk pork sausage (read ingredients to confirm it is gluten and milk free)
1 medium red bell pepper, chopped
1 medium onion, chopped
3 cups frozen hash brown potatoes (Ore Ida Brand are gluten-free)
2 cups shredded GOAT Cheddar cheese (8 oz)
3/4 cup Bisquick® Gluten Free mix
2 cups rice or goat's milk
1/4 teaspoon pepper
6 eggs

1. Heat oven to 400°F. Spray (olive oil spray from Trader Joe’s)13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Chicken and Dumplings (Gluten Free)

This recipe is a modified version from the Bisquick Gluten Free site.

Chicken

2 1/2 cups chicken broth (low sodium and gluten-free)
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon seasoned salt (confirm that the seasoned salt is gluten free – omit if it isn’t)
1/4 teaspoon pepper
1 cup Goat or Rice milk
3 tablespoons cornstarch

Dumplings

3/4 cup Bisquick® Gluten Free mix
1/ 3 cup Goat or Rice milk
2 tablespoons Spectrum Brand Shortening
1 egg
1 tablespoon chopped fresh parsley

1. In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
2. In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
3. Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

Impossibly Easy Cheeseburger Pie (Gluten Free)

This recipe is from the Bisquick Gluten Free site.

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup shredded GOAT Cheddar cheese (4 oz)
1/2 cup Bisquick® Gluten Free mix (this is sold in most grocery stores now by the regular Bisquick, I have seen it at the Folsom Target, Raley’s, Bel Air, Winco and more)
1 cup rice or goat milk
3 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray (olive oil spray from Trader Joe’s). In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Tater Tot Casserole

 

Ingredients

• 1 pound seasoned ground turkey (Jennie O Brand is gluten free, please confirm that it is milk and nut free, always read the label)
• 2 cups shredded GOAT Cheddar cheese (from Trader Joe’s)
• 2 cups Goat or Rice Milk
• 3 eggs
• 2 pounds tater tots (Ore Ida Brand is gluten free)

Directions

1. Preheat oven to 375 degrees F (175 degrees C).
2. Place turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13 inch pan. Spread cheese over sausage.
3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).Top with tater tots.
4. Bake in preheated oven for 45 to 60 minutes. Check at 45 minutes, give it more time if it isn’t thoroughly heated and browned.  Cool for 5 to 10 minutes before serving.

KC’s Chicken and Rice Soup

1 medium onion, chopped
2 large carrots, chopped
1 large celery rib + all the inside ribs, including leaves, chopped
2 gloves garlic
10 cups chicken broth (low sodium and gluten free)
6 oz skinless, boneless chicken breasts (I used chicken breast tenders)
5 oz sliced mushrooms
2 tablespoons olive oil
1/2 tsp.  sage
1 bay leaf
1/4 cup long grain white rice

In a large soup pot heat olive oil over med-high heat.
Add onion, celery, and carrot and cook until onion is translucent.
Add broth and bring to a boil. Add chicken (I added whole pieces and then removed to cut up later), poultry seasoning, bay leaf, mushrooms and garlic. Bring back to a boil and then simmer for an hour or two. Add rice and cover - simmer for 30-45 minutes or until rice is cooked.

A great pot of soup - easy to make (and the steps could have been shorter - I just started it during breakfast and let it simmer while we were doing other stuff) and good for a cold day when we are all feeling under the weather.

White Bean and Spinach Soup

 

1 medium onion chopped
3 large carrots chopped
4 cups chopped, peeled baking potatoes
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth (low-sodium and gluten-free)
1 16oz can white beans (S&W lightly seasoned)

4 cups shredded fresh spinach
3 tablespoons fresh parsley, chopped (or less, to taste)

Using a small amount of cooking spray and water to keep from sticking - cooking onions and carrots until onion is soft. Add chicken broth, garlic and potatoes. Bring to a boil. Add beans (including liquid). Simmer until potato is soft. Using a potato masher - mash some of the solids. Add parsley and spinach, cook until wilted. Cracked pepper and kosher salt to taste.

KC’s Moroccan-ish Chicken

 

~1.3 lbs of boneless skinless chicken breasts cut in to bite size pieces
3 T sweet rice flour
1.5 t ground cumin .5 t ground red pepper
couple of turns of fresh cracked sea salt
2 t ground cinnamon
~2 T olive oil
1.5 cups chicken broth .5 cups raisins
4 zucchini - sliced thin

mix rice flour, cumin, red pepper, sea salt and cinnamon in a large plastic bag - toss chicken to coat heat olive oil in a large saucepan - add chicken and cook until browned add chicken broth and raisins and cook until broth is thickened (about 8-10 minutes) add zucchini the last 5 or so minutes of cooking

KC’s Dairy Free Vegetable and Tuna Casserole

2 carrots, peeled and diced
1/2 large onion, diced
~2 T olive oil
2 cloves garlic, minced
~ 4 T SOY FREE Earth Balance
~ 4-5 T sweet rice flour
3+ cups low-sodium gluten-free chicken broth (Pacific Foods is a safe brand)
3 cans water packed white albacore tuna, drain but do not discard water (read ingredients and make sure it is free of soy as well, some brands do have soy in the water)
1 pkg brown rice penne pasta

3/4 large package fresh spinach, chopped
1/2 cup frozen peas
crushed potato chips (Lay’s Original flavor is safe)

Cook onions, carrots and garlic in olive oil and SOY FREE Earth Balance until softened
add sweet rice flour, cook until golden add chicken broth and water from tuna cans
cook until bubbly and thickened, adding more chicken stock as necessary
season w/ salt and pepper crumble tuna in to sauce, add peas cook brown rice pasta according to package (make sure to rinse it well after it is boiled), last 2 minutes add spinach, drain mix together sauce and pasta in 3qt baking dish, top with crushed chips

Bake at 400 for 25-30 minutes

KC’s Split Pea Soup

 

1+lb ham steak w/ bone, diced and bone reserved (read the ingredients of the ham to confirm it is gluten-free)
2 pounds dried green split peas

6-8 quarts of water or broth
1 large onion, chopped
3 large carrots, diced
3 stalks of celery, diced
2 medium potatoes, diced
bay leaf
fresh ground pepper
olive oil

Heat 2 tablespoons olive oil in a large stock pot. Add diced ham and cook until hot through and getting a little brown. Add onions, stir and cook while chopping carrots and celery. Add all vegetables and stir. After veggies have cooked for a few minutes add broth/water and peas. Add bay leaf and pepper. If using water add a little salt too. Cook on med-high until bubbly, reduce to simmer, cover but vent the lid. Cook 30-45 minutes or until the peas fall apart, stirring occasionally. Season with salt & pepper.