Flavourful soup which takes a bit of time to make. Next time, I think I’ll cook the chicken the day before, or use meat from one of those roasted chickens from the store. Spice can be adjusted to personal taste.
One container chicken stock
1 can light or regular coconut milk
4 – 5 cups chopped vegetables
1 T. green curry paste
6 chicken thighs (pre-cooked)
Preheat oven to 400 F. Place chicken thighs in a casserole dish and cook in oven about 30 minutes. Meanwhile, chop vegetables. Combine stock, coconut milk and vegetables and curry paste in a large pot. (For the vegetables, I used green onions, pepper, zucchini, carrots and frozen corn). Cook until vegetables are tender about 15 minutes. If using zucchini and corn, add later on in the cooking process so they don’t get mushy. Once chicken thighs are cooked, remove from baking dish, cut up into chunks and add to soup. Cook another 10 minutes or so or until zucchini is soft. Serve over rice noodles.
Roasting the potatoes separately, rather than cooking them with the rest of the stew ingredients, ensures the potatoes do not get mushy. My husband hates mushy.
Place in large slow cooker
2 lbs. beef stew meat
2 c. beef broth (if eating gluten free, ensure broth is gluten free)
1/4 c. mixed spice blend such as Kirkland Organic No Salt Seasoning Mix
1 large carrot, peeled and cut into chunks
2 peppers, seeded and cut into chunks
(If you can tolerate onion – I can’t – one chopped onion can also be added)
Cook on low approximately 6 hours, then add:
2 cups frozen mixed vegetables
(Thicken broth if necessary)
Cook for another hour on low
In the meantime, make the roasted potatoes:
4 medium potatoes, peeled and cut into pieces
1/4 c. dried chives
1 – 2 T. Italian seasoning blend
1 T. oil
Small amount of water
Cook at 350 until tender, about 40 minutes
Makes 4 servings. Can either serve the stew over the potatoes or mix the potatoes in.
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This was “planned overs” for supper last night.
2 peppers, thinly sliced
2 medium size steaks (I used steaks we’d had left over from a BBQ the night before), thinly sliced and trimmed of fat. You could also use uncooked steak, thinly sliced, and cook at the same time as the peppers until done).
1/4 c. Organicville Teriyaki Sauce
1/8 c. orange juice
Saute peppers over medium heat. I used a large frying pan sprayed with cooking spray, added 1/4 c. of water, and covered it so the peppers softened. Add steak, teriyaki sauce and juice. Cook, covered, about 10 minutes. Serve with cooked rice, in a wrap, or even in a lettuce wrap. Makes about 4 servings.
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Fast and delicious
2 c. cooked ham, chopped
2 c. cooked pasta
2 c. fresh spinach
1 large (28 oz) can diced tomatoes, drained
1/2 c. water
1 T. dried dill
1 T. Italian herb blend
Parmesan cheese, sprinkle
Combine all ingredients except Parmesan cheese in a large pot. Heat and stir over medium-low heat until heated through and spinach is wilted. To make this #glutenfree and/or #lowfodmap, ensure ham and pasta are gluten free. Makes about 3 cups. Sprinkle individual servings with Parmesan cheese.
1 c. spinach, roughly torn
1/2 cooked chicken burger, ground (equal amount of a cooked chicken breast could also be used)
1/2 small zucchini and 1/2 medium carrot, shredded
1 tsp. oil
1 T. non-fat plain yogurt
1 T. Sesame Teriyaki sauce, such as Organicville.
Put the spinach on a plate. Combine remainder of ingredients in small bowl, place on top of spinach. The chicken salad blend would also work well in a wrap or as a sandwich. Serves one, easily doubles or triples. Enjoy!
4 chicken breasts
1.5 cups tomato sauce
2 – 3T. grated ginger
1 T. garlic powder
1/4 c. dried parsley
1 T. brown sugar
salt and pepper to taste
Place chicken in bottom of a medium sized slow cooker. Add remainder of ingredients. Cook on low 8 – 10 hours or on high 4 -5 hours. Serve with noodles, rice, and a salad or vegetables.
1 lb. ground beef
1 large egg
1/2 small carrot, peeled and grated
1/2 small zucchini, grated
1/2 tsp. salt
1 tsp. pepper
1 – 2 teaspoons Mrs. Dash salt-free seasoning (I used Table Blend)
1 T. dried parsley
1/2 tsp. celery salt
1/3 – 1/2 c. tomato or pasta sauce
Preheat oven to 375. Spray the muffin cups of a muffin pan with non-stick spray. Combine beef through celery salt in a bowl. Using an ice cream scoop, fill muffin cups. Bake at 375 for 20 minutes. Half-way through the cooking time, remove pan from oven and brush each mini meat loaf with the tomato sauce, then return pan to oven to continue cooking. Makes 8 mini meat loaves.
Adapted from a recipe in Company’s Coming “Beef”
1.5 lb. lean ground beef
2 1/2 c. medium salsa (I used Pace brand)
1 c. GF flour
3/4 c. cornmeal
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. grated Parmesan cheese
1 large egg
1 c. buttermilk or soured milk (sour by adding 1 T. vinegar or lemon juice and stir)
1/4 c. oil
Brown ground beef in skillet. Add salsa, reduce heat to low and simmer for about 10-15 minutes. In the meantime, make the topping. Combine all dry ingredients in a large bowl. In a small bowl whisk together egg, milk and oil. Add liquid ingredients to dry and stir together until moist. Spread ground beef/salsa mixture into a 10″ pie plate. Top with cornmeal mixture. Bake at 375 for 30 minutes until topping is golden and a toothpick inserted in the center comes out clean. Serves about 6.
Notes: For GF Flour, I used oat flour. Also, you could probably make this using all cornmeal.
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3/4 lb. pasta, cooked with a little salt and oil in boiling water (I used spaghettini which cooks to al dente in 5 minutes)
1 c. zucchini cut into thin strips
1 c. carrots, peeled and cut into thin strips
2 c. frozen mixed vegetables
1/2 c. water (stock can also be used)
1 c. half and half or light cream
1/4 c. Parmesan cheese
2 T. dried dillweed
Saute zucchini and carrots in a large pan or skillet. Add stock and cook until vegetables are done. Add frozen vegetables, cheese, spices and cream (heat cream a little in the microwave before adding). Reduce heat to medium. Add pasta, mix well and heat thoroughly. Serves 6 – 8.
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2 cups broccoli florets, lightly steamed
2 -3 green onions
1/4 c. milk
salt, pepper, dried dillweed, spice blends (all to taste)
1 c. shredded cheddar cheese
Preheat oven to 400. Spray a 9 x 9 glass pan with cooking spray. Scatter broccoli florets and green onions on the bottom of the pan. Beat eggs, milk, salt, pepper together in a small bowl. Pour over vegetables. Sprinkle cheese over mixture. Bake at 400 for about 30 minutes or until set. Serve with fruit salad, toast and hash browns (for breakfast) or a green salad and bread for lunch or supper. Very versatile, any combination of vegetables can be used. About 4 servings.