1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle
OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).
Set the oven to 350F
Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
Set the meatballs on a baking sheet and cook for 20-25 minutes.
After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.
New staple.Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.
2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.
3. Preheat oven to 350.
4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.
5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.
This is the first meal I can remember making as a kid….7-8 years old? I found it in one of my mom’s cookbooks and I’ve been making it ever since. There are some great things you can.not.ever change.
2-2 1/2c shredded colby jack or cheddar & jack cheese
2c milk (2% or whole)
1t yellow mustard
2c dry elbow noodles
salt/pepper to taste
1. Preheat oven to 350 degrees and start your noodles per the boxes directions.
2. Melt butter over med-low heat. stir in flour and continue to stir till there aren’t anymore lumps. Turn up stove to medium heat and add milk a little at a time, again, stirring out the lumps. It will gradually thicken. Add mustard and 1-3/4c cheese. Allow to melt till it’s super smooth…DO NOT LET YOUR CHEESE SAUCE BOIL. Taste for adding salt/pepper.
3. Mix noodles and cheese sauce and pour into a oil sprayed/oven friendly dish.
4. Cover and bake for 15 minutes.
5. Top with remaining cheese, and bake for another 10 minutes uncovered.
TIP… When the fun2 were little, before Tyler caught onto me, I would take one to one and a half cups of frozen broccoli flowerettes and grind them down to green dust with my food processor and add to the cheese sauce before adding the mustard. The only challenge this caused was when Ty told another mom she didn’t make her mac-n-cheese correctly during a playdate and refused her meal. Ooops!!!
1T unsalted butter
1/2c chopped onion
1c chopped carrot
1T minced garlic
32oz chicken stock (you can also use veggie stock here)
4-6 medium redskin potatoes, skinned (if you choose) & chopped
1T flour (substitute rice flour for GF)
2c chopped broccoli
1c chopped cauliflower
2-3c shredded cheddar and monterrey jack OR colby jack cheese
Melt the butter in a dutch oven. Add onions and carrots and saute over medium heat until tender. Add garlic and cook for a couple more minutes. Add chicken stock and redskin potatoes (stock should just barely cover everything), bring to a boil, and cook until potatoes are tender. Mix together your water and flour. Add to the broth and simmer till slightly thickened. Add milk, broccoli, and cauliflower. Cook til broccoli and cauliflower is just tender and soup is heated through. Add cheese, and simmer till cheese is completely melted. Enjoy!
2T minced garlic
1 (10z) package of frozen chopped spinach, thawed and drained
1 (14oz) can of quartered artichoke hearts
10oz alfredo sauce
1c mozzarella cheese, shredded
1/3c parmesan cheese, grated
1/2 (8oz) package of cream cheese (you can also use veggie cream cheese!!!)
OPTION 1. Mix all ingredients together and bake in a covered 8×8 baking dish at 350 degrees for 30 minutes. OPTION 2. Mix all ingredients together and toss into a crockpot on med/low for 30-40 minutes…till all the cheese melts. OPTION 3. Add all ingredients together in a sauce pan and heat on med/low till cheeses melt. Serve right away or pour into a “keep warm” crockpot.
Melt butter and cream cheese over medium heat. Add garlic and milk. Whisk till smooth over low/medium heat (do not let this boil). Add Parmesan cheese. Heat and stir till melted. Salt/pepper to taste (optional).
Add baked chicken, steamed veggies (broccoli, spinach, carrots, squash, zucc, onion, etc). The fun2 will sometimes ask for creamy marinara sauce, so I’ll do a 50/50 mix with my homemade marinara sauce. This can also be made with gluten-free noodles!