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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