Spaghetti

Spaghetti

Ingredients:
Gluten free spaghetti noodles
Prego sauce
Hamburger

Directions:
Cook spaghetti, cook hamburger in separate pot. Drain spaghetti add all three ingredients back into the pot. Eat.

Mexican Haystacks dairy and gluten free

MEXICAN HAYSTACKS

INGREDIENTS

•  1 pound ground beef or ground turkey
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1/2 teaspoon paprika or smoked paprika (gluten free, I use McCormick)
•  1 tablespoon chili powder (gluten free, I use McCormick)
•  1 1/2 teaspoons cumin (gluten free, I use McCormick)
•  1/2 teaspoon onion powder (gluten free, I use McCormick)
•  1/2 teaspoon dried oregano (gluten free, I use McCormick)
•  1/4 teaspoon garlic powder (gluten free, I use McCormick)
• 2 Tablespoons
•  2 cups low-sodium gluten free beef broth (if using regular broth, cut down the salt in the recipe) 
•  8-ounce can tomato sauce
•  15-ounce can gluten free black beans, rinsed and drained
•  1 cup frozen corn kernels (no need to thaw)
•  Lime wedges, for serving (optional)
•  Hot, cooked rice or quinoa for serving
•  Taco toppings: lettuce, avacado, olives, etc if using dairy- cheese, sour cream etc

INSTRUCTIONS

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and cornstarch. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

Source: Mel's Kitchen Cafe

Notes: The original recipe calls for 1/4 cup flour instead of cornstarch. You can cut the flour amount in half and substitute cornstarch instead in a lot of recipes. I did that in this recipe because I didn't have any gluten free flour on hand. If you do, you could just use the 1/4 cup flour

Slow Cooker Cilantro Lime Chicken dairy and gluten free

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts

Juice from 2 limes

1 bunch fresh cilantro, chopped

1 (16 oz) bag frozen corn 

2 minced garlic cloves

1/2 red onion, chopped

1 can black beans, drained and rinsed (gluten free)

1 tsp cumin (gluten free, I use McCormick)

salt and pepper to taste

Directions:

Place all ingredients in a slow cooker and cook on Low for 6 hours or on High for 3 hours. Shred chicken and eat over tortilla chips or in a (gluten free) tortilla with toppings like guacamole, salsa or with dairy with cheese and sour cream. 

Source: Six Sisters Stuff

Slow Cooker Chili dairy and gluten free

CLASSIC SLOW COOKER CHILI

INGREDIENTS

•  1 tablespoon vegetable or coconut oil
•  1 medium yellow onion, diced small
•  1 medium red bell pepper, diced small
•  4 medium garlic cloves, finely chopped
•  2 tablespoons chili powder (gluten free, I use McCormick)
•  1 tablespoon ground cumin (gluten free, I use McCormick)
•  1 pound lean ground beef or ground turkey (see note)
•  1 teaspoon salt
•  1/2 teaspoon black pepper
•  1 tablespoon brown sugar
•  1 (28-ounce) can diced tomatoes (gluten free)
•  1 (14-ounce) can tomato sauce (gluten free)
•  2 (15-ounce) cans light or dark kidney beans, rinsed and drained (gluten free)

INSTRUCTIONS

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder and cumin and stir to combine. Cook for another minute or so.
2. Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
3. Scoop the mixture into a round 5-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
4. Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.

Source: Mel's Kitchen Cafe

Note: Check all cans and spices to make sure they are gluten free. If you don't need it dairy free you can serve it with cheese and sour cream

Slow Cooker Red Beans and Rice with Chicken Sausage dairy and gluten free

SLOW COOKER RED BEANS AND RICE WITH CHICKEN SAUSAGE

INGREDIENTS

•  1 cup diced yellow or white onion
•  1 medium green bell pepper, diced
•  4 (15-ounces each) cans kidney beans, undrained (gluten free)
•  1 teaspoon coarse kosher salt
•  2 teaspoons coarse or freshly cracked black pepper (see note)
•  2 bay leaves
•  1/2 teaspoon dried thyme (gluten free, I use McCormick)
•  2-3 cloves garlic, finely minced
•  1 1/2 pounds kielbasa or chicken sausage, sliced (gluten free)
•  Hot, cooked brown rice, white rice or quinoa for serving

• INSTRUCTIONS

1. Combine all the ingredients except the kielbasa/sausage in a medium slow cooker and give it a good stir. Cook on high for 4-5 hours or on low for 7-8 hours. Add the sausage and cook until warmed through (anywhere from 20 minutes to another hour).
2. Add additional salt to taste before serving. Serve over hot, cooked rice (white or brown) or quinoa.
• Source: Mel's Kitchen Cafe

Slow Cooker Southwest Chicken Stacks dairy and gluten free

SLOW COOKER SOUTHWEST CHICKEN STACKS

INGREDIENTS

•  2 cups frozen corn (gluten free)
•  1 can black beans, rinsed and drained (gluten free)
•  2 large frozen boneless, skinless chicken breasts (about 1 pound)
•  1 1/2 cups salsa (gluten free, I think most are)

• INSTRUCTIONS

1. Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
2. Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, cilantro, lime wedges, etc. If not dairy free you can also add sour cream and cheese
• Source: Mel's Kitchen Cafe

Monterey chicken with pico de gallo dairy and gluten free

MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

CHICKEN:

•  3 tablespoons Dijon mustard
•  3 tablespoons Worcestershire sauce (Gluten Free)
•  2 tablespoons brown sugar
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/2 teaspoon pepper
•  6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)

TOPPINGS:

•  6 strips thick-sliced bacon or turkey bacon, sliced or chopped
•  1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas
•  1/4 cup small diced red onion
•  2-3 tablespoons chopped cilantro
•  2 garlic cloves, finely minced or pressed through a garlic press
•  1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)
•  1-2 tablespoons fresh lime juice
•  Drizzle of extra virgin olive oil

INSTRUCTIONS

1. For the chicken, in a small bowl, whisk together the Dijon mustard, Gluten Free Worcestershire, brown sugar, salt and pepper.
2. Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).
3. While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Set aside.
4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.
5. Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.
6. Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.
7. Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon warm another minute or so.
8. Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!

Source: Mel's Kitchen Cafe

Note: the original recipe called for 1 1/2 cups of shedded pepper jack or Monterey jack cheese to be mixed with the bacon and put on at the end to melt on.