Category Archives: Dinner

Artichoke Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 ArtichokesArtichoke Soup

1 Onion, Diced

28 ounces Organic, Chicken (or Vegetable) Broth

Olive Oil

Nutmeg (to taste)

Salt & Pepper (to taste)

Steam artichokes for 45-60 minutes.  Allow to cool, then remove leaves and choke, leaving only the heart and stem.  Cube the artichoke hearts and stems, set aside until soup base is prepared.

Video: Steaming Artichokes

In a large saucepan, cook onion in olive oil until translucent.  Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes.  Remove from heat, and allow to cool.  Pour mixture into blender, purée until creamy.  Place soup back in saucepan, and re-warm.

Optional:  Add a handful of spinach while re-warming soup.

Serve Hot.  Accompany with Pan Fried Eggplant and Lentil Chips.

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Pasta Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

12 oz. Package Rice Vegetable TwistsPasta Salad

4 Chicken Breasts, Cubed

2 Large Zucchini, Cubed

2 Large Summer Squash, Cubed

1 Onion, Diced

1 Red Bell Pepper, Diced

2 Celery Stalks, Diced

1 Lemon, Juice

1/2 Cup Cherry Tomatoes, Halved

1/4 Cup Olives, Sliced

1 Handful Capers

Olive Oil

Garlic Salt

Pepper

Lightly coat a large baking pan with olive oil, evenly distribute zucchini and summer squash cubes across pan.  Cook on 375° for 25 minutes.

Lightly coat large frying pan with olive oil, turn heat to medium, and cook diced onion, bell pepper, and celery for 10 minutes, stirring occasionally.

In a separate pan, cook cubed chicken with lemon juice and drizzled olive oil on medium-high heat for approximately 15 minutes.  Season to taste with garlic salt and pepper.

Add chicken and other vegetable ingredients to the onion mixture.  Cook on medium heat for 10 minutes, stirring occasionally.  Season to taste.

Prepare Rice Twists according to package instructions.  Allow pasta to cool before combining with vegetable and chicken mixture.  Toss ingredients thuroughly in a large serving bowl.

Serve warm or room temperature.

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German Gumbo – Eintopf

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

10 Carrots, Thickly SlicedGerman Gumbo

2 Onions, Diced

1 Bell Pepper, Diced

2 Celery Stalks, Diced

2 Cups Mushrooms, Sliced

1 Cup Okra, Sliced (optional)

2 Cups Small Broccoli Florets

4 Cups Water

3 Cups Chicken Broth

2 Pounds Organic, Ground PorkGerman Gumbo

4 Cloves Garlic, Crushed

Olive Oil

1.5 Tablespoons Garlic Salt

1 Tablespoon Pepper

2 Teaspoons Paprika

Cayenne Pepper (to taste)

1 Tablespoon McCormick Perfect Pinch Original Seasoning

Brown Rice, Pre-Cooked (optional)

Vegetable Base

In a large pot, combine water and broth with carrots, onions, bell pepper, celery, mushrooms, okra (optional), broccoli, and 1 clove of crushed garlic on high heat.  Bring to boil, then reduce heat and simmer, stirring occasionally, until vegetables are soft.  Season with 1 tablespoon garlic salt, 1/2 tablespoon pepper, 1 teaspoon paprika, 1/2 tablespoon Perfect Pinch Original seasoning.

Pork

Generously coat a large pan with olive oil.  Turn heat to medium, add 3 cloves of crushed garlic.  Stir frequently for approximately 5 minutes.  Add ground pork to pan, increase heat to medium-high, and cook until lightly browned.  Generously season with remaining seasonings.

Alternate:  Replace pork mixture with Organic Andouille Sausage or Bratwurst.

Eintopf

Add pork mixture to vegetable base, simmer on low heat for approximately 15 minutes.

Season as Desired.

Serve Hot over Rice (optional).

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Frittata

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

7 Eggs, BeatenFrittata

1 Onion, Diced

1 Red/Orange Bell Pepper, Diced

5 Asparagus Stalks, Chopped

1 Tomato, Diced

2 Small Potatoes,
Halved & Thinly Sliced

Olive Oil

Garlic Salt

Pepper

Optional Vegetables:

Celery
Spinach
Broccoli
Mushrooms
Olives
Zucchini
Shallots

Coat large skillet with olive oil.  Cook onion, bell pepper, asparagus, and potatoes on medium-high heat until lightly browned.  Season vegetables with garlic salt and pepper to taste.  Reduce heat to medium-low, pour eggs over vegetable mixture, add tomatoes, cover and cook for approximately 15 minutes, or until eggs are fully cooked and fluffy.

Serve Warm.

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Thai Stir Fry

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Pound Fresh ShrimpThai Stir Fry

1 Cup Mushrooms, Sliced

1 Cup Snap Peas

1 Cup Carrotts, Shredded

1 Cup Cabbage, Shredded

2 Cups Broccoli Florets

1 Box Thin Rice Noodles

2 Cups Organic Chicken Broth

1 Lemon, juice

4-5 Cloves (Toes) Garlic, Minced

Salt & Pepper / Soy Sauce (optional)

Generously coat large pan with olive oil, add garlic and lemon juice, saute on medium heat for approximately 5 minutes.  Add vegetables and chicken broth, cook until vegetables are nearly soft, stirring occasionally.  Add shrimp to vegetable mixture and cook until shrimp are pink and firm.  Season with salt and pepper as desired, substitute soy sauce (optional).

Bring large pot of water to boil, add rice noodles, remove from heat, salt, and allow to soak for 8-10 minutes.  Drain noodles, place in large serving bowl, and stir in vegetables and shrimp.

Serve hot.

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Fiesta Spinach Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

4 Skinless Chicken Breast, Thinly SlicedFiest Spinach Salad

2 Onions, Sliced

1 Red Bell Pepper, Sliced

1 Yellow Bell Pepper, Sliced

1 Zucchini, Cubed

1/2 Cup Olives

Fresh Spinach

Non-GMO Blue Corn Chips

1 Cup Salsa

4 Shallots, Diced

Olive Oil

1 Lemon, Juice

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Coat large skillet with olive oil, turn heat to medium-high, and cook thinly-sliced chicken strips for approximately 10 minutes, occasionally stirring.  Add garlic salt, spicy seasoning (to taste), and lemon juice while cooking.

In a separate skillet, turn heat to medium-high, coat with olive oil, and add sliced onions and bell peppers.  Season with garlic salt, spicy seasoning (to taste).  Cook for approximately 15 minutes, stir occasionally.  Turn heat to medium-low, and cook until onions are caramelized.

Steam or oven-grill cubed zucchini with spicy seasoning and olive oil.

In an individual serving dish, layer spinach, chicken strips, onions & peppers, diced shallots, zucchini, olives, and add salsa for dressing.  Garnish with corn chips.

Optional Dairy Toppings: Sour Cream & Cheese (featured  below).


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PIZZA

**Dairy, Soy, Wheat, Gluten, Nut FREE

GF Pizza Crust Mix (makes 2 pizzas)Salami Pizza

2 Eggs

1 (15oz) Can Organic Tomato Sauce

Mozzarella Cheese (optional)

4 Tablespoons Olive Oil

Salt & Pepper

Topping Options:Veggie Pizza

  • Olives
  • Artichoke Hearts
  • Capers
  • Cherry Tomatoes
  • SunDried Tomatoes
  • Spinach
  • Roasted Garlic
  • Shallots
  • Pineapple
  • Basil Leaves
  • Oregano
  • Chicken Sausage (pre-cooked)
  • Ground Turkey (pre-cooked)
  • Salami
  • Anchovies

Broccoli
Yellow Squash
Eggplant
Zucchini
Cauliflower
Onions
Bell Pepper
Mushrooms

Pre-Heat oven to 425°.  Prepare GF Pizza Crust Mix as instructed on package.  Coat two baking dishes with olive oil.  Wet hands and flatten dough into baking dishes (small dish for thick crust, large dish for thin crust).  Bake crust for 7-10 minutes, then remove from oven.

Steam/Saute toppings if necessary.  Layer tomato sauce, cheese (optional), and desired toppings.  Season with Garlic Salt, Oregano, Salt & Pepper to taste, drizzle with Olive Oil.  Bake for 15-18 minutes.

Serve Hot.

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Red Beans & Rice

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Bean Ingredients

1 Green Bell Pepper, dicedBeans & Rice, Butternut Squash, and Andouille

1 Red Bell Pepper, diced

2 Medium Onions, diced

2 Celery Stalks, diced

2 (15 oz) Cans Kidney Beans, drained

Olive Oil

Garlic Salt

Rice Ingredients

1 Teaspoon Salt

1 Cup Brown Basmati Rice

1 Cup Chicken Broth

1 Cup Water

Rice – Combine rice, water, chicken broth, and salt in medium pot on high heat.  Bring to a boil, stir, and reduce heat to medium-low.  Simmer for approximately 30 minutes.

Beans – Coat medium pot with olive oil on medium-high heat. Add onions, bell peppers, and celery to warm pot. Saute with occasional stirring to brown vegetable mixture.  Reduce heat to medium-low, add kidney beans and garlic salt, cover and simmer for 15 minutes.

Serve Beans over Rice with Tabasco Sauce.  Accompany with Andouille Sausage (optional).

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Cinnamon Squash

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Medium Butternut Squash, peeled and cubedButternut Squash

1 Teaspoon Cinnamon

Ziploc Zip&Steam Bag

Peel, deseed, and cube butternut squash.  Place in medium Zip&Steam bag.  Cook in microwave for 8 minutes.  Pour into serving dish and stir in cinnamon.

Serve Warm.


Baked Broccoli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Corn Tortillas

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

3/4 Cup Cornmeal

2 Eggs

1 Cup Gluten Free Baking Flour

1 Teaspoon Salt

1/4 Cup Olive Oil

1.5 Cups Water

In a medium-size mixing bowl combine cornmeal, GF baking flour, and salt.  Add liquid ingredients, and stir thoroughly.  Pour a small amount of mixture into frying pan, coated in olive oil, on medium heat.  Cornmeal mixture in pan should be the thickness of a quarter.  Let cook for approximately 3 minutes, then flip until lightly browned on both sides.  Stir the mixture in the mixing bowl before pouring the second tortilla to avoid separation, and repeat process.

Makes approximately 10, 7″ tortillas.

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Picadillo & Corn Tortillas

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

2 Medium Onions, diced

1 Green Bell Pepper, diced

1 Yellow Bell Pepper, diced

3 Celery Stalks, diced

1/2 Cup of Black Olives

1 lb. Ground Turkey

1 (15 oz) Can of Black Beans (optional)

Olive Oil

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Coat large skillet with olive oil on medium-high heat. Add onion, bell peppers, and celery to warm skillet. Saute with occasional stirring to brown vegetable mixture.  Reduce heat to medium, add ground turkey and olives to the vegetable mixture. Season with garlic salt and Mrs. Dash Extra Spicy (to preference). Allow to cook about 10 minutes, stirring occasionally.  Add black beans and simmer for 5 minutes (optional).

Serve Hot over Corn Tortilla.

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Pasta with Meat Sauce

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Onion, DicedPasta Meat Sauce
1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced
2 Celery Stalks, Diced
2 Fresh Basil Leaves
2 (15 oz) Cans Tomato Sauce
1 lb. Ground Turkey
1 (15 oz) Can Black Beans (optional)

Olive Oil
Garlic Salt
Mrs. Dash, Extra Spicy

Gluten Free, Rice Pasta

Coat large skillet with olive oil on medium-high heat. Add onion, bell peppers, and celery to warm skillet. Saute with occasional stirring to brown vegetable mixture.
Reduce heat to medium, add ground turkey to the vegetable mixture. Season with garlic salt and Mrs. Dash Extra Spicy (to preference). Allow to cook about 10 minutes, stirring occasionally.
Add tomato sauce, basil leaves, and drained black beans (optional). Simmer on medium-low for another 5-10 minutes while boiling rice pasta in separate pot.

Serve Meat Sauce over Rice Pasta.

(Dairy – Grated, Parmesan cheese may be added to top of dish for flavor.)

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Creamy Potato Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Onions, Finely ChoppedCreamy Potato Soup

1 Cauliflower, Cubed

1 Red Bell Pepper, Chopped (optional)

5 Small Potatoes, Sliced into thin medallions

4 Scallion Bunches, Chopped

2 Cups Chicken Broth

2 (15oz) Cans Cannellini Beans, Puree

Garlic Salt & Pepper to Taste

Light Olive Oil

Coat large pot with olive oil on medium heat.  Chop onions, bell pepper, and cauliflower, and place in pot.  Cook onions and cauliflower until soft, stirring occasionally, and adjusting heat for desired outcome (I cook on a higher heat to brown onions).

Steam sliced potatoes in microwave and add to pot once onion mixture is soft.

Immediately add chicken broth and pureed beans.  Stir.  Cover Pot, reduce heat to medium-low.  Simmer for approximately 10 minutes. (Adjust chicken broth measurement for preferred soup thickness.)

Add scallions and season to taste.  Stir.  Reduce heat and let sit for about 3 minutes.

Serve Hot.

(Dairy-Grated cheese may be added to top of soup for color and creamier texture.)

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