Spanish Chicken

1 teaspoon oil
1 tablespoon chopped onion

1 clove garlic

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

1/4 teaspoon basil

1/2 can stewed tomatoes

1/2  cup water

1/4 cup instant brown rice  

3 ounces green beans

2 chicken tenders

In an oven proof skillet, heat oil, saute onions and garlic. Stir in spices. Add tomatoes and water, bring to boil. Stir in rice and green beans. Add chicken. Bake 350 for 30 minuets. 

 

Tuna Bake

1/4 lb gluten-free pasta
1 teaspoon butter
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth
1 pkg tuna
1 teaspoon parsley
3 ounces peas & carrots

Preheat oven 350° F. In baking dish melt butter, add onion and flour. Cook pasta according to package directions.

To baking dish add broth. Drain pasta. Add pasta, tuna, parsley, peas & carrots. Bake, uncovered 25 minutes.

Chicken Stew

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots. Stir in chicken and veggies into sauce.

Mediterranean Green Beans

1 teaspoon oil 

1/4 pound ground turkey

3 tablespoon chopped onion

1 clove garlic

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

1/4 teaspoon parsley

1/8 teaspoon basil

1 teaspoon salsa 

1/3 can stewed tomatoes

6 ounces frozen green beans, thawed

1/4 cup water

1/2 teaspoon chicken bouillon
1/4 teaspoon cumin

 

Dirty Rice

1 teaspoon oil

2 tablespoon chopped onion

1 clove garlic

1/4 teaspoon cumin

1/2  cup water

1/2 teaspoon chicken bouillon

1/4 cup instant brown rice 

 

Heat oil, brown turkey with onions and garlic. Stir in spices. When all liquid has absorbed add tomatoes, green beans, water, bouillon and spices. Bake 350 for 30 minuets. Serve with Dirty Rice.

In saucepan, add oil, onion, garlic, bouillon and cumin. Stir until tender. Add water and bring to boil. Add instant rice and cook 5 minuets. Let stand while the green beans are in the oven and until all water is absorbed.

 

 

Turkey Carbonara

1 tsp oil

1/4 pound ground turkey

1 tablespoon chopped onion

1 clove garlic

1 handful chopped spinach

1 egg. beaten

1/3 cup chicken stock

2 ozs gluten-free pasta

Cook pasta. Brown turkey with onion and garlic. Remove from heat. Add cooked pasta and spinach. Beat egg with stock. Stir mixture into pasta until evenly coated.

 

Chicken Pot Pie

1/2 cup gluten-free flour
1/4 teaspoon salt
3 tablespoons coconut oil
1 tablespoon and 1-1/2 teaspoons cold water

2 chicken tenders
1/4 cup diced potatoes
1/4 cup sliced mushrooms
3 ounces peas & carrots

1 teaspoons butter
1/4 teaspoon salt
1 tablespoon chopped onion
1 tablespoon gluten-free flour
1 cup chicken broth

Preheat oven to 400 degrees F

In a large bowl, combine flour and salt. Cut in oil until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate. Roll one ball out. Place bottom crust in dish. Add filling. Roll out top.

In a saucepan, melt butter. Add salt and onion. Blend in flour. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened.

Broil chicken tenders until brown. Set aside. Brown potatoes. Set aside. Brown mushrooms, then add peas & carrots.

Stir in chicken and veggies into sauce. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Shepherd's Pie

1 large potatoes, peeled and cubed
1/4 teaspoon onion powder
salt and pepper to taste
1 egg, beaten
1 teaspoon oil
2 ounces ground turkey
1 clove garlic
1 Tbl frozen onion, chopped
3 ounces frozen peas & carrots
2 teaspoons corn starch
1 teaspoon ketchup
1/4 cup chicken broth
 

1. Cover potatoes with water and salt. Microwave until tender but still firm, about 4-6 minutes. Season with onion powder, and pepper to taste, Mash and set aside.
2. In an over proof skillet, heat oil. Add ground turkey and cook until well browned. Add onion and garlic, cook until clear. Add peas & carrots, then stir in cornstarch and cook 1 minute. Add ketchup and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Remove from skillet from heat. Add beaten egg to mashed potatoes and spread over meat mixture.
4. Bake at 350 degrees for 20 minutes, or until golden brown.

Moussaka

• 2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
• 1 tablespoon plus 2 teaspoons kosher salt
• ¼ cup extra virgin olive oil
• 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• ⅓ cup whole milk
• 1 large egg yolk
• ¾ cup grated kefalotiri or Parmesan cheese
• 4 tablespoons unsalted butter, at room temperature
• ¼ teaspoon grated nutmeg
• 1 pound ground lamb (or beef)
• 1 very large onion, finely chopped
• 2 cinnamon sticks
• 2 garlic cloves, finely chopped
• ¼ teaspoon ground clove
• 2 medium tomatoes, cored and chopped
• ½ teaspoon pepper
• 3 tablespoons bread crumbs

1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
3. Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
4. In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
5. Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Burrito Pie

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3/4 pound lean ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3/4 cup water
• 1 (15 1/2-ounce) can black beans, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 4 (10-inch) flour tortillas
• 1/2 cup sour cream
• 1 cup salsa
• 8 ounces Cheddar or Monterey Jack, grated

1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
   
2. Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
   
3. Heat the oven to 350º. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
   
4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
   
5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
   
6. Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.

Tomato Goulash

 8 ounces elbow macaroni
1 lb ground beef
1/2 cup onion, chopped
2  garlic cloves, minced
1 (14 1/2 ounce) can stewed tomatoes
1 t parsley
1 T butter
salt and pepper

Prepare elbow macaroni according to directions on package. Brown meat in a large skillet, drain the fat and add the onion and garlic half way through cooking. Drain any remaining fat. Add the meat mixture to the cooked macaroni, add the stewed tomatoes, parsley, butter and seasoning. Mix all this together and simmer 30 minutes.

Carrot and Potato Goulash

1 T oil
1/2 cup onion, chopped
1  clove garlic, minced
1 lb ground beef or turkey
1 cube Maggi chicken boulin
2 cups potatoes, chopped
1 cup carrots, chopped
1 T butter
1 t parsley
salt and pepper

In big pot, saute onions and garlic. Add meat and saute until lightly brown. Season meat with salt and pepper. Add potatoes, carrots and boulin. Add enough water to barely cover vegetables and simmer for 45 minutes until potatoes and carrots are tender. Add butter and season to taste.

*Potatoes and carrots can be microwaved before adding to the meat for a quicker meal.

Pizza Dough (Yeast-Free)

1 1/2 c flour
1 1/2 c whole wheat flour
1/4 c cornmeal
2 tsp baking powder
1 tsp salt
1 1/2 c water (sometimes a little more)

Combine the dry ingredients first, add the water, then mix together with your hands.  When it's the right consistency, the dough will easily come away from the side of the bowl and form a ball. Press onto a non-stick cookie sheet or pizza pan.  Bake the crust for 10 - 15 minutes at 400 degrees.  Add the toppings of your choice and bake another 15 minutes.

Meat Balls

1 bag of frozen meatballs
1 can sauerkraut
1 bottle bbq sauce
1 can cranberry sauce
1 c brown sugar

Mix all ingredients except meat balls in crock Pot then add meat balls.  Simmer until meatballs are warmed.

From: Judy (McFadden) Nolan

Ground Turkey Stroganoff

2 T oil
1 onion, chopped
1 lb ground turkey
1 package mushrooms
1 red pepper, chopped
1 can (14oz) chicken broth
3 T flour
1 t salt
1/2 t paprika
1/2 t thyme
1/4 t black pepper
1 cup sour cream
1 T spicy mustard
1 lb noodles
1/4 cup parsley, chopped

In large skillet, saute onions add turkey and brown. Add mushrooms and red peppers, cook 10 minutes. In bowl whisk broth, flour, and spices. Add to skillet, stir to combine until thickens. Reduce heat to low. Stir in sour cream and mustard, heat through, do not boil. Add parsley. Serve over cooked noodles.

Stuffed Peppers

1/2 cup onion, chopped

2 garlic cloves, minced
1 lb ground turkey
salt to taste
1/2 t cumin
1/2 t oregano
1/2 cup salsa
1/2 cup cheese
1 egg, beaten
1/2 cup Parmesan cheese
1/4 cup Mozzarella cheese
peppers or zucchini

Saute onions and garlic in oil. Add turkey and spices, cook until all juices are absorbed. Turn off heat, add egg and parmesan cheese. Stuff peppers, sprinkle with mozzarella cheese. Wrap in foil and bake at 350º for 30-45 minutes.

Chicken Fajitas

1 T oil
3 T lime juice
1 garlic clove
1 t cumin
1 1/2 lbs boneless chicken, sliced into strips
1 cup onion, thinly sliced
1 cup green pepper, thinly sliced
8 flour tortillas (8")

Marinate chicken in oil, lime juice, garlic and cumin for a least 1 hour. Cook chicken, onions and green peppers on hot grill. Server with warm tortillas.

Italian Zucchini Pie

2 T butter
4 cups zucchini, thinly sliced
1 cup onions, chopped
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t dried basil
1/4 t dried oregano
2 eggs, well beaten
8 oz shredded cheese
1 pie crust

Preheat oven to 375º. Melt butter in 12" skillet over medium-high heat. Add zucchini and onions, cook until tender. Stir in spices. In a large bowl, combine eggs and cheese, mix well. Add cooked vegetables to bowl. Pour mixed into a 10" pie pan with crust. Bake for 18-22 minutes, until toothpick comes out clean. Let stand 10 minutes before serving.

Shepherd's Pie

2 T olive oil
3 small carrots, chopped
1 cup frozen pearl onions
1 lb lean ground turkey
1 T all-purpose flour
1 cup frozen peas
2 1/2 t chopped fresh parsley
Salt and ground pepper
3/4 cup chicken broth
3 cups leftover mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in flour and cook 3 more minutes. Stir in peas and parsley. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a deep-dish pie pan. Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.

Turkey Pot Pie

2 pie crusts - unbaked
2-4 cups left-over turkey, shredded
2 cups chicken broth
1 1/2 Tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and diced (1/4 inch thick)
2 stalks celery, diced 
1 potato, peeled and diced
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)

Heat oven to 400 degrees F.  Place oil in a stock pot, turn heat to medium high. Add the potatoes, carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper. Place the vegetables into a large bowl with the shredded turkey and set aside.

Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute. Whisk in the chicken broth, milk and garlic. Bring to a simmer, continuing to simmer until sauce thickens. Season with salt and pepper.

Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley. Line a 9x13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan. Pour the chicken mixture into the pan and top with second crust. 

Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.

Chicken Casserole

2-4 c. chicken; cooked, shredded
1 can mushroom soup
1 can celery soup
2 eggs, beaten
1 sleeve saltine cracker, crushed
Black pepper
1 can chicken broth (14-15 oz.)

Mix together all ingredients and pat into a greased 9 x 13 baking dish. Bake at 350º for 45-60 minutes, until casserole is firm and brown on top.