Category Archives: Dinner

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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