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Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!

Enjoy!

Starters/Appetizers

Garlic Hummus
Rosemary and Thyme Cheese Ball

Soup/Base

Cream of Mushroom Soup from Scratch (Gluten Free)

Dressing

Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)

Desserts

Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

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Baked Cheesy Broccoli Patties (Medifast and GF)

I will never again make a broccoli, rice, and cheese casserole. This recipe is THAT good! I can eat the whole batch in one sitting and still crave more.

The entire recipe counts as 1 Lean and Green Meal + 1 Medifast snack.

These are great served with grilled chicken or Parmesan Chicken Strips and Roasted Garlic Mashed Cauliflower.

Ingredients

  • 1 tbsp onion, finely chopped
  • 8 oz frozen broccoli
  • 1 pack Medifast Multigrain Crackers or 1/2 c gluten free breadcrumbs if you’re not on Medifast
  • 1/2 cup cheddar cheese, reduced fat, shredded
  • 1/4 cup Egg Beaters or 2 eggs
  • 1/2 cup water (optional)
Baked Cheesy Broccoli Patties

1. Preheat oven to 400. Line a cookie sheet with parchment paper

2. I like to cook my broccoli in a skillet over the stove, but if you prefer the microwave, feel free to do so and skip this step. If you want to use the stove: add the frozen broccoli and water into a large skillet. Cook over medium-high heat until cooked but still firm, about 10 minutes. Remove from heat. .

3. Chop the broccoli into small pieces. Place into a medium mixing bowl.

4. Crush the multigrain crackers until they’re the consistency of breadcrumbs.

Baked Cheesy Broccoli Patties

5. Add the onion, cheddar cheese, and breadcrumbs to the mixing bowl with the broccoli. Stir until the breadcrumbs are mixed throughout. Stir in the Egg Beaters.

6. Bake for 20 minutes, or until firm. Flip the patties over – they should be a nice golden brown – and bake for an additional 7 minutes to brown the other side.

Remove from oven, cool for a few minutes, then enjoy!

Baked Cheesy Broccoli Patties

Based off of the recipe found on Po’ Man Meals

 
 

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Cream of Mushroom Soup from Scratch (Gluten Free)

I’ve wanted to find a recipe for cream of mushroom soup for a while now. I’ve always hated using canned cream of mushroom soup, it’s just so unhealthy. I’m proud to say I now have a viable alternative and it’s oh so simple to make!

Let me warn you though, while this soup is great for baking, I wouldn’t suggest eating it like a soup. I’m working on another recipe for that.

Also, if you plan on using this for a baked dish that involves watery vegetables like spaghetti squash, cauliflower, or even shiritaki noodles, I’d suggest making the soup thicker. The soup will thin out while baking, since the vegetables will release water. If you’d like to do so, combine 1/4 cup cold water with 1 tbsp corn starch, stir well, then add to the soup. Cook over medium-high heat until thick. This should only take a minute or two. If the soup is hot enough, you should see a change almost immediately.

If you’re a huge fan of mushrooms like I am, feel free to double the amount of mushrooms while cooking or toss in more mushrooms once you’ve added the soup to your dish.

Makes 1 2/3 cup of soup.

Ingredients

  • 2 tbsp butter
  • 3 tbsp flour or corn starch if you’re going Gluten Free
  • 1 1/2 cups milk
  • 1/2 cup fresh baby bella mushrooms, diced small
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp celery flakes (optional)
  • 1 tsp salt

1. In a medium sauce pan, melt the butter. Add the flour and stir until a paste is formed. Add the mushrooms and stir to coat the mushrooms in butter/flour mixture. Stir in the seasonings.

2. Starting with 1 tbsp, slowly whisk in the milk. Once the tbsp of milk has been incorporated, add a little bit more. You’re adding the milk in slowly so that clumps are not formed.

3. Once all the milk has been added, cook over medium-low heat for 10 minutes, stirring occasionally. Raise the heat to medium-high and cook until bubbling and thick, about 10 minutes, stirring frequently.

Cream of Mushroom Soup from Scratch

Based off of the recipe found on A Proverbs 31 Wife

 
 

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Super Bowl Snack Favorites

Appetizers

Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks

Dips

Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich

Sides

7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries

 

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Hearty Chicken Stew (GF)

Makes 10-12 bowls.

The best chicken stew you will ever taste! Simply add noodles or dumplings and you have the perfect chicken noodle soup or chicken and dumpling stew! This stew goes really well with buttered biscuits.

Hearty Chicken Stew

Hearty Chicken Stew

Hearty Chicken Stew

Ingredients

  • 4 large carrots
  • 5 large stalks of celery
  • 1/2 large onion
  • 8 oz baby bella mushrooms
  • 5 cups chicken stock
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 2 tsp poultry seasoning
  • 5 chicken breasts
  • Ground thyme
  • Garlic powder
  • Salt

1. Trim the chicken breasts of excess fat. Season the chicken with salt, garlic powder, and ground thyme then rub the seasoning into the chicken. Repeat with the other side.

Cook the chicken over medium-high heat until both sides are golden brown and white in the center, about 7-10 minutes per side. Don’t overcrowd the pan, it takes longer to cook if you do, and they won’t brown. Remove to a cutting board and cut into thin strips then into small pieces.

2. Peel the carrots, cut in half length-wise, then cut into thin slices. Cut the ends off the celery, cut in half length-wise, then cut into thin slices. Dice the onion into small pieces. Wash and remove the stems from the mushrooms, discard the stems. Cut the mushrooms into 1/4 inch thick slices.

3. In a large stockpot, add the carrots, celery, onion, and lightly salt. Add the mushrooms, thyme, and rosemary. Stir in the chicken stock and bring to a boil.

4. Once boiling, reduce heat and simmer until vegetables are tender, about 10-15 minutes.

5. Stir in the chicken and cook for 5 minutes.

Enjoy!

Hearty Chicken Stew

Based off of the recipe found on Can You Stay for Dinner?

 

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Bacon and Herb Stuffed Mushrooms

Bacon and Herb Stuffed Mushrooms

Ingredients

  • 16 oz baby bella mushrooms
  • 8 slices of bacon or turkey bacon
  • 1 cup part-skim ricotta
  • 1/2 cup shredded parmesan
  • 1 tsp garlic paste, or minced garlic
  • 1+ tsp ground thyme
  • 1 tsp sweet basil
  • 1 tsp sage
  • 1+ tsp salt

1. Preheat oven to 400. Wash the mushrooms then remove and discard the stems. Line a cookie sheet with parchment paper. Place the mushrooms on the cookie sheet and sprinkle with salt and ground thyme.

2. Cut the bacon in half and cook in a medium-large skillet over medium heat until crispy, about 8 minutes. Turn half way through. Remove to a plate line with paper towels to remove excess grease. Cut or tear the bacon into small pieces.

3. Combine the bacon and the remaining ingredients in a medium mixing bowl. Stir until well integrated. Spoon 1 tsp of the stuffing into each mushroom cap. If you have left over stuffing – which you most likely will – continue to add more to the mushrooms. Some mushrooms will be bigger than others, so make sure the large caps have enough filling.

4. Bake for 20 minutes or until the tops are crispy and lightly browned.

Bacon and Herb Stuffed Mushrooms

Note: Since the mushrooms have a habit of rolling around on the pan, I tried cooking them in mini cupcake tins, but the result wasn’t as tasty. They were a bit soggy since their juices were captured in the cups. To stop them from rolling, try cutting off a small amount of the top of the cap, leveling it off a little so that it sits evenly on the cookie sheet.

Created by Me! : D

 
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Posted by on September 23, 2013 in Appetizer, Gluten Free, Pork, Side Dish

 

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Herb Stuffed Brussels Sprouts (Gluten Free)

This is a great recipe for those who do not like Brussels sprouts. The stuffing tastes exactly like Thanksgiving stuffing. Exactly like it. You can barely taste the Brussels sprouts, so this would be a great way to introduce them to someone. This would be a great appetizer for a party.

Makes about 40 stuffed Brussels sprouts.

Herb Stuffed Brussels Sprouts

Ingredients

  • 8 – 10 oz Brussels sprouts, fresh or frozen (I used frozen)
  • 1 cup part-skim ricotta
  • 1/2 cup shredded Parmesan
  • 1 tsp garlic paste, or minced garlic
  • 1 tsp ground thyme
  • 1 tsp sweet basil
  • 1 tsp sage
  • 1 tsp salt

1. Preheat oven to 400. Place the Brussels sprouts into a medium sauce pan, cover with water, and bring to a boil. Once the water is boiling, cook for 3 minutes, then remove from heat. Remove the Brussels sprouts from the water and allow to cool for 10 – 15 minutes. In a medium bowl, combine the remaining ingredients.

2. Once the Brussels sprouts have cooled, cut them in half lengthwise. Using a paring knife, carefully remove the center of the Brussels sprouts. It sounds more intimidating than it is. If you look closely at the Brussels sprouts, you can see the layer of leaves. Insert your knife behind one of the layers, gently push the knife in – not all the way through – and then gently tug up. The layers should let go, and you should have a nice little hole. Save the core of the Brussels sprouts.

Herb Stuffed Brussels Sprouts

3. If you have a food processor, combine the cheese mixture and the Brussels sprouts cores. Pulse until the mixture is the consistency of a paste. If you do not have a food processor, chop the Brussels sprouts cores into very small pieces and add them to the cheese mixture. Stir until well integrated.

Herb Stuffed Brussels Sprouts

4. Place the cored Brussels sprouts halves on a cookie sheet lined with parchment paper. Spoon 1 tsp of the stuffing into the center of the Brussels sprouts. If you have left over stuffing – which you most likely will – continue to add more to the sprouts until all of the stuffing is gone. The stuffing is so tasty you want to be sure to use it all!

Herb Stuffed Brussels Sprouts

5. Bake for 20 minutes or until the tops are crispy and lightly browned.

Herb Stuffed Brussels Sprouts

Based off of the recipe found on Cooking Stoned

 
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Posted by on September 17, 2013 in Appetizer, Gluten Free, Side Dish

 

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