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Category: gluten free

Southwest Chicken Chili

I got a new recipe from Elaine, the mom mentor in my MOPS small group. I tried it last night. Very good!! It makes a huge pot…filled my 6qt. crockpot. So there is plenty for lunches, another dinner and some in the freezer. I pretty much followed the recipe exactly. Except I didn’t add the cheese at the end. We just put cheese in our individual bowls. I figured it would freeze better without the cheese. It was a little spicier than what we normally eat. I couldn’t find any mild corn and black bean salsa, so I had to get a spicy one. I think next time I’ll just add some corn, black beans and regular mild salsa. And I might skip the green chilis. I served it with some black bean and salsa bread that I had in the freezer. That’s pretty spicy too. Definitely needed a mint after that meal 🙂 I had it in the crockpot for about 12 hours. I say the longer it cooks the better. This recipe is definitely a keeper. Some diced avocado would be really good sprinkled on top.

 

 

Southwest Chicken Chili

 

1 cup chopped onion
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. pepper
48 oz. jar Randle deluxe mixed beans (include juice)
1 jar (24 oz.) corn and black bean salsa
2 (4 oz.) cans diced green chilis
4 cups chicken broth
4 cups chicken, cooked and cubed
2 cups shredded mexican blend cheese

 

In 6 qt. slowcooker: Place all ingredients except cheese. Stir to combine. Cook on low 7-10 hours or high 3 1/2 – 4 hours. 15 minutes before serving stir in cheese until melted.

 

 
Garnish: sour cream and tortilla chips

7 Layer Dinner

I made a casserole in the crockpot last night. It’s a recipe from my mom. Very easy. And the crockpot makes it even easier. 

7 Layer Dinner

4 cups sliced potatoes (I used 2 medium red potatoes)
1 large onion, chopped (adjust to your taste…we don’t use this much)
3 cups carrots, sliced
1/3 cup rice (I skipped the rice this time…rice and potatoes is too much starch for me)
1 can peas and juice (I just put in some frozen peas)
1 lb. hamburger (could use 1 1/2 lbs.)
1 can tomato soup (I use homemade)
1 can water

Place all ingredients in greased casserole in order listed. Season with salt and pepper as you layer. Cover. Bake at 350 for about 1 1/2 hours.

*You may need to remove the cover 1/2 way through to get rid of some of the liquid. You can also cut down on the water…I find it’s a little liquidy with that much. And you should reduce the water if you skip the rice.

*I put it all in the crockpot. I added some peppers and frozen corn after the carrots. I cooked it on low for about 9 hours. It could have been done after 6 hours. Or it could have gone longer. I think I’ll skip the water all together the next time I make it in the crockpot. I only did a half can, but it still had plenty of liquid from the veggies and meat as they cooked.

Canned Applesauce

I canned my first batch of applesauce of the season last night. I finally got to try out my apple peeler. All I can say is WOW! What a time saver. If you want to do any significant amount of canning and/or baking with apples I highly recommend getting one. It only takes a few minutes to peel, core and slice enough apples for a whole batch of sauce (15-17 LARGE apples) instead of like a half hour doing it by hand. I wish I had gotten one years ago.

Since I didn’t have a ton of time last night I did a batch of chunky applesauce. I added sugar to this batch…it will be for Justin and me (or Rebecca when she’s older). I cooked another batch this morning before breakfast (that’s how fast it goes with the peeler:). I’ll run that through the food mill and can it later today. I didn’t add sugar to this batch. Hopefully it’s sweet enough. Some of the apples are kind of tart this year.

I’ve still got lots of apples, so I’m hoping to do several more batches of sauce…especially since it’s so fast now. I want to freeze some sliced apples. And I’m hoping to try apple butter tomorrow. I got Justin’s mom’s recipe. Looks like it takes a while, but it’s soooo good (I’ve had hers). So we’ll see how it goes. I’ll post that recipe after I make it. Here is the basic applesauce recipe…also from Justin’s mom

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Canned Applesauce
4 1/2 qts. apples, peeled, cored and roughly chopped into big chunks
1 qt. water
1 cups sugar (optional)
 
Boil water with sugar.
Add apples. Bring to a boil.
Boil 5 min.
Can in boiling water for 20 min. Makes 7 pts. (Can in boiling water for 25 min. if using quarts).
 
*This is the original recipe. From experience here is what I’ve come up with that works for me:
30 med – large apples
3 cups water
 
*After cooking the apples for a few minutes I mash them with a potato masher to break them up a bit more.

** I puree the apples in my Vitamix for smooth applesauce. When using this method you don’t have to peel the apples. The peels blend right in.

Apple Crisp

Last night I made our first apple dessert of the season 🙂 I LOVE apple crisp. This recipe came from my mom. I think she got it from one of my grandmothers. It’s simple and so so good. I added a few sliced pears since I had a few to use up. We had it warm with ice cream last night. YUM!!!!!! I’m excited for more tonight 🙂

Apple Crisp

 
 
6 – 7 medium sized apples
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. cinnamon
 
 

 

1/2 cup butter
1 cup organic brown cane sugar, sucanat or coconut sugar
1 cup flour (whole wheat, all purpose or 1/2 tapioca, 1/2 white rice) (you can also use oats in place of half the flour)
 
 
Heat oven to 350 degrees F. Grease a 7×11 pan.

Pare, core and slice apples. Put the apples in the prepared pan. Sprinkle with sugar and cinnamon. Mix to coat.

Combine butter, sugar and flour (with hands or pastry blender) until well mixed and crumbly. Spread over the apples. Bake 30 min., or until brown on top.

Pesto Pork and Hot Taco Rice

Yesterday we had sun-dried tomato pesto stuffed pork. It was something I had in the freezer, so I didn’t make it from scratch yesterday. But I figured I’d still post the recipe. It’s a Robin Miller recipe. Tonight we’re having hot taco rice. I got the recipe from my mom. Can’t remember where she got it, maybe a minute rice box. Very easy and yummy.

Sun-dried Tomato Pesto Stuffed Pork

2 1/2 lb. pork tenderloin
1 cup sun-dried tomato pesto
salt and pepper
1/4 cup balsamic vinegar
2 Tbsp. honey mustard
2 Tbsp. chopped, fresh thyme

Heat oven to 400. Spray shallow roasting pan with cooking spray. Cut pork lengthwise (open like a book) 3/4 through. Place in pan and spread pesto in middle. Fold pork back. Close seam with a metal or wooden skewer. Season with salt and pepper. Combine vinegar, honey mustard and thyme. Spoon over pork. Roast 1 – 2 hours (until internal temp is 155). Let rest 10 min.

Hot Taco Rice

1 lb. ground beef
1 1/2 cups salsa (however hot or mild you like)
1/2 cup chicken broth
1 can (8 oz.) tomato sauce
1 1/2 cups rice

Garnishes: chopped tomatoes, sour cream, shredded cheese, avocado, salsa, olives, peppers, onions, tortilla chips (anything you would put on nachos or tacos)

Brown beef in skillet (sometimes I cook peppers and onions with it to add in some extra veggies). Drain. Add salsa, tomato sauce and broth. Bring to a boil, reduce heat and simmer about 10 min. Prepare rice (be sure to soak the rice in advance if using brown rice). Serve the beef mixture on top of rice. Top with garnishes. Scoop and eat with tortilla chips.

Granola

Homemade granola is such an easy breakfast or snack to have on hand in the cupboard or in the freezer. You can adjust it to your own taste.
 
Mary’s Granola
12 cups rolled oats
1 1/2 cups dried fruit (any mix or just raisins)
2 tsp. cinnamon
optional mix ins:
-1 1/2 cups wheat bran or wheat germ
-1 cup chopped crispy nuts (almonds, pecans and walnuts work well)
-1 cup crispy seeds (pumpkin, sesame, sunflower, etc.)
-1 cup shredded coconut
-1 tsp. vanilla
1/2 cup honey and/or maple syrup
1/2 cup melted butter or coconut oil or combo of each
 
Heat oven to 325. Mix all dry ingredients, except fruit in one or two large bowls (however it is easiest to stir). (Mix a small amount of safe (oats, coconut, wheat bran, coconut, rasisins), dry ingredients in a smaller bowl for a toddler to mix and eat:) Heat honey and butter/oil in small pan until all melted/mixed. Pour over dry ingredients. Mix well. Spread granola onto baking sheets (you can do all of it on 2 sheets…they’ll be very full. Or you can do it on 4 sheets (2 batches) so that it bakes a little more evenly. You may have to cut the baking time down a bit if you do it on 4 pans). Bake 20 – 30 min., stirring 2 or 3 times throughout. Add fruit during the last 5 min. or after granola is done baking. Let cool. Store in sealed container or bag. Freezes well. I generally freeze it in gallon freezer bags then just take out a little at a time as we need it. It can even be eaten directly from the freezer. You can scale the recipe down if you don’t want to make a large batch. I make a ton and freeze it so that I don’t have to make it all the time.

 
Here is the recipe we have from Justin’s mom:
 
Granola
 
4 cups rolled oats
1 cup wheat germ
1 cup chopped nuts
1 cup coconut
1 (1 oz.) can sesame seeds
1 cup raisins
1/3 cup oil
1/3 cup honey
1 cup chopped dates (optional)
 
Heat oven to 300. Combine dry ingredients. Heat oil and honey to combine. Pour over dry ingredients. Mix well. Spread on baking sheet. Bake 12 min., stirring after 6 min. Add dates. Let cool.

Crockpot Pea Soup

I grew up eating pea soup, and it is one of my all time favorite foods. I make it a lot in the winter for an easy, healthy meal. And then I get most of the leftovers (since my family likes it…but not quite as much as I do). It is so easy to put in the crockpot first thing in the morning. Then at dinner time you’re all set.

Pair it with some muffins, bread or crackers. It is easy and very nutritious. Perfect!


Crockpot Pea Soup

1 lb. dried split peas (green, yellow or a combo of both, you can also replace some of the peas with lentils)
8 cups liquid (water and/or chicken broth)
nitrite/nitrate free ham or sausage (optional)
1 1/2 cups carrots, sliced (optional)
1/2 cup onion, diced (optional)
garlic powder, salt and pepper to taste
ham bone (optional)

Rinse the peas. Combine all of the ingredients in the crockpot. Cook on high 7-12 hours (the longer it cooks the thicker it will get). Stir the soup once or twice while it is cooking. Add more water/broth if the soup gets too thick. Remove the ham bone before serving.