1 1/2lbs chuck roast
Monday, April 30, 2007
1 1/2lbs chuck roast
Saturday, April 28, 2007
Friday, April 27, 2007
1 1/2 cups pecan pieces
1/2 cup powdered sugar
1/4 cup rice flour
2 Tbsp melted butter or margerine
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lime juice
Blend pecan pieces in a food processor or blender until crumbly. Mix with powdered sugar, rice flour and melted butter. Pat into the bottom of a 9x9 in pan. Bake at 350 for 10 minutes.
Beat cream cheese until fluffy. Gradually add sweetened condensed milk, mixing until smooth. Add lime juice. Pour over crust. Bake at 350 for 30-35 minutes or until just set. Cool 30 minutes, and then chill.
Thursday, April 26, 2007
Also, you can find it in most stores, either in the cereal aisle or the health foods section.
And lastly, if you crush it, you can use it to make an awesome recipe I'm sure you're all familiar with, 7-Layer Bars. The crushed cereal can be used instead of the crushed graham crackers, and peanut butter chips instead of butterscotch. While I don't have a picture of this, yet, I will post the recipe, as it is delicious.
7 Layer Bars
1 1/2 cups crushed PB Panda Puffs cereal
1/2 cup butter or margerine, melted
1 (14 oz) can sweetened condensed milk
1 cup peanut butter flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
Heat oven to 350. In bowl, combine cereal and butter. Press into the bottom of a 9 x 13 pan. Pour milk evenly over crust. Layer chips, coconut and nuts over top. Press down with fork. Bake 25 minutes or until lightly browned. Cool before cutting.
Wednesday, April 25, 2007
4 chicken breasts (thinly chopped and cooked)
1 T ginger root (I think optional, we never add this)
2 T oil
2 T rice vinegar
2 T terriyaki sauce*
1 T honey
1 & 1/2 C shredded carrot
1/2 C green onion
1/3 C sliced almonds
Directions:Add all ingredients except chicken and lettuce into a bowl and stir until combined. Then put mixture into pan with cooked chicken and simmer for 8 minutes. Serve hot with prepared lettuce leaves. Fill leaves with mix and enjoy.
*To make GF terriyaki sauce out of the GF soy sauce: stir in sugar, honey, and ginger to taste.
Tuesday, April 24, 2007
Monday, April 23, 2007
1/4 cup milk
2 large eggs
1/3 cup cornstarch
1 cup rice flour
1/4 teaspoon xanthan gum
1 teaspoon salt
2 cups mozzarella cheese
pizza toppings (pepperoni, green pepper, and mushrooms are usuals for us)
Wisk eggs and milk together. Stir in the corn starch, flour, gum, and salt. Dough should be like cookie dough. Add more rice flour if it's too sticky, I normally add a tablespoon extra.
Spead onto greased 9x13 pan (use a greased spatula or greased roller). Spead sauce evenly over unbaked crust and top with cheese and favorite toppings (be light in the middle so it doesn't get soggy). Bake preheated in 400 degree oven for about 25 minutes.
The Xanthan Gum required is worth the trip to the health food store, this package of powder is about $9, but has lasted me well over a year!
Sunday, April 22, 2007
1 Easiest Pie Crust
1 (8 oz) block cream cheese, room temperature
1/3 cup sugar
1 (8 oz) tub whipped topping*
1 (6 oz) container strawberry yogurt*
Mix cream cheese and sugar with electric mixer until well blended. Gently stir in whipped topping and yogurt. Pour into pie crust. Cover and chill until firm, about 1 hour.
*I used the strawberry flavored Coolwhip for this picture. While it tastes good, I might prefer the taste of regular Coolwhip. If you go with regular Coolwhip, can also use any yogurt flavor you so desire.
Friday, April 20, 2007
Sweet and Sour Meatballs
1 ¼ lbs ground beef or ground turkey
1 envelope onion soup mix
¼ cup barbeque sauce
½ cup oats*
1 (15 oz) can pineapple chunks, drained and juice reserved
¼ cup vinegar
1 Tablespoon ketchup
1/3 cup brown sugar
2 Tablespoons corn starch
½ cup water
1 red bell pepper, cut into large chunks
Heat oven to 350. Line a cookie sheet with foil. Combine meatball ingredients in medium bowl, mixing well. Form into about 20 meatballs. Bake uncovered for 20-25 minutes, or until browned throughout.
Meanwhile, whisk together reserved pineapple juice, vinegar, ketchup, and brown sugar in saucepan. In separate container, combine cornstarch and water, and pour into sauce pan. Heat until thickened. Add pineapple chunks and bell peppers and remove from heat.
Serve meatballs over rice, and ladle sauce on top.
*Oats do not contain gluten, but some people cannot tolerate them due to cross-contamination or otherwise. Out of the 3 celiacs in our family, 2 can eat oats. If you cannot, use potato flakes or grated parmesan cheese instead. It will have a slightly different flavor.
Thursday, April 19, 2007
4 boneless skinless chicken breasts
1/4 cup butter or margerine
1/2 cup grated parmesan cheese
2 Tbsp rice flour
1 tsp garlic salt
1 jar marinara sauce
Heat oven to 350. Line a cookie sheet with aluminum foil, and spray foil with nonstick spray.
In a shallow dish, mix parmesan cheese, flour, and garlic salt. In a different shallow dish, melt butter.
Rinse and pat dry chicken. Dip one piece of chicken in butter, and then coat in cheese mixture. Place on foil and repeat with remaining chicken.
Bake in oven for 20-30 minutes, or until chicken juices are clear.
While chicken is baking, cook spaghetti according to directions and heat the marinara sauce.
Serve chicken with spaghetti and a salad.
Tuesday, April 17, 2007
Monday, April 16, 2007
Ham Steak, cooked and cubed
2 Eggs, beaten
¾ Cup milk
Mashed potatoes (5 potatoes worth)
¼ cup Parmesan cheese
1 cup Cheddar Cheese
Combine all listed ingredients and put into a greased 9x13 pan. Bake at 350 degrees for 1 hour. Sprinkle extra cheddar cheese during last 5 minutes.
This is a fluffy, filling meal with easy ingredients we usually have on hand. Works well with a salad on the side or a fresh vegetable.
Sunday, April 15, 2007
1 Tbsp olive oil
1 red or green pepper, chopped
1 package ground turkey, about 1 1/4 lbs
2 tsp ground cumin
1 can (10 oz) Rotel diced tomatoes
1 can (20 oz) red enchilada sauce, divided in half
1 can (4 oz) green chiles
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
12 corn tortillas
1 bag shredded cheddar jack cheese
Toppings: sour cream, guacamole, and salsa (optional)
Friday, April 13, 2007
Thursday, April 12, 2007
3-4 lbs pork roast (can substitute chicken)
1 cup brown sugar
3 cups salsa
Mix above ingredients in a crock pot and let cook for 10 hours on low.
1 packet of buttermilk ranch dressing
1 cup sour cream
1 cup mayonnaise
1/2 cup buttermilk
Cilantro (1-2 bunches to taste)
1/2 cup salsa verde
Jalepeno pepper (use a little at first and determine level of spice you want)
2 medium cloves of garlic
Put all dressing ingredients in a blender and blend for a few minutes, stirring occasionally.
** I halfed this recipe and it was still plenty for 4 people.
Trimmings for the Salad:- Tortillas- Black/Pinto beans- Guacamole- salsa- Rice (I use spanish rice with pinto beans)- Cheese- Sour cream- Tortilla strips (or crumbled chips).
To assemble- I heat a tortilla with cheese in a skillet on the stove (I just layed chips). Then move to a bowl or plate. Add rice, pork, lettuce, tortilla strips, sour cream, guacamole, and any other above trimmings listed.