Fried Cabbage with Sausage

We love fried cabbage so much that it is part of our regular menu.  I hope you love it too!

Ingredients:

• 1 Head Purple Cabbage
• 1/2 Yellow Onion
• 1 to 2 Tablespoons chopped garlic
• 1 pkg Smoked Sausage (we prefer Simple Truth)
• Chicken stock
• A few  Tablespoons of Extra Virgin Olive Oil
• Salt and Pepper to Taste
• 2 slices of bacon (optional)

Instructions:

1. Core and chop the cabbage.  Separate the sections.
2. Dice the onion
3. Heat olive oil in a large pan. Saute the onion, garlic, and the bacon for a few minutes.
4. Add the cabbage and toss with the onion, garlic, and bacon.
5. Cook until cabbage starts to soften.
6. Slice sausage and add to the skillet, tossing it with the cabbage mixture.  Cook for a 10 or 15 minutes.
7. Add chicken stock (just enough to cover the bottom of the pan) and cover.  
8. Stir occasionally and cook until desired softness.  (we like ours very soft). Add more chicken stock as needed.

Our favorite roast

I have been fighting with Blogger all night, so this post may get redone, but here it is for now - in screenshot instead of actual text

Our Family's Favorite Pork Roast - Gluten Free

Gluten Free Pork Roast

• Pork Tenderloin or your favorite cut
• 1lb carrots - cut in 1in pieces 
• 8 to 10 medium red potatoes - cut in 2in pieces
• 1 large pkg of mushrooms
• 3 Tablespoons chopped garlic
• 1/2 an onion chopped 
• 2 celery stalks chopped
• 4 Peperoncini peppers
• 2 Tablespoons gluten free flour
• Orrington Farms Brown Gravy Mix - 2 1/2 teaspoons
• 1/4 cup chicken stock
• 2 slices of bacon
• 2 Teaspoons dried basil
• 1/2 a stick of butter (cold)
• Salt and pepper to taste

Prepare gravy mix as instructed with chicken stock (instead of water) and add flour.  Put vegetables in bottom of crockpot and top with raw meat.  Add gravy mixture, seasonings, peppers, and butter.  Top with bacon.  

Cook for 6 to 8 hours on high in large crockpot.

A Gluten Free Dinner - Tilapia and Zucchini

Tilapia, Sushi Rice, and Zucchini with Sun Dried Tomatoes
Serves 2 (plus extra rice)
389 Calories per service

Sushi Rice (Village Harvest Koshihikari sushi rice) - Serving size is 1 Cup cooked rice

Rinse 1 cup dry rice and soak in 1 1/4 cup of cold water for 30 minutes.
Add 1/4 cup of chicken broth and some Mrs. Dash seasoning
Simmer for 20 minutes (adding liquid as needed)

Tilapia and Zucchini with Sun Dried Tomatoes - Serving size is half of the contents of the skillet

Heat 1 teaspoon of EVOO in a nonstick skillet.
Add 2 tilapia frozen filets (I use the Sams Club ones).
Cut 1 small zucchini in half lengthwise and then cut into 1" pieces and add to the skillet.
Add 2 tablespoons chopped garlic.
Toss in  1/4 cup of sun dried tomatoes.
Flip tilapia over after a minutes or two and season with Mrs. Dash.
Add 1/4 cup chicken broth and cover.
Cook 5 to 10 minutes based on thickness of fish (check for doneness).
Season with salt and pepper.

Recipe: Buffalo Chicken Pasta

Buffalo Chicken Pasta

Ingredients: 

2lbs chicken - cut in small chunks

2 jars Alfredo sauce (I used Bertolli)

1lb penne (use corn penne for gluten free)

1/4 cup hidden valley ranch dressing

1 large bell pepper

1/2 large onion

3 Tbs chopped garlic

2 cups chopped tomatoes

1/2 jar of Buffalo sauce (I used Frank's)

1/4 cup olive oil

1/2 parmesan cheese

1/2 pkg of cream cheese

Pepper and salt to taste

Directions:

1.) Saute onion, bell pepper, garlic, and chicken in the olive oil.

2.) When chicken is cooked through boil pasta in separate pot.  

3.) While pasta is cooking, add alfredo sauce, cream cheese, and ranch dressing to chicken mixture and simmer.  Add pepper and salt to taste.

4.) When pasta is finished, drain and add to sauce mixture.

5.) Add buffalo sauce (I use 1/2 a jar, but you can use as little or as much as you like) and cook for 5 minutes.  

6.) Add the parmesan cheese before serving.

*Note: Our family loves this recipe for dinner!  The guys fight over the leftovers.  If needed you can cut this recipe in half, but it all gets eaten at our house!

Tonight's Dinner Menu

Pesto Chicken (serve over rice)

9x13 baking dish
4 to 6 chicken breasts
1 jar or 1 cup of pesto
1 Cup of shredded jack or smoked gouda cheese

1.) Cut chicken into strips
2.) Spray dish with non-stick spray
3.) Spread 1/2 of pesto on bottom of dish
4.) layer chicken in dish
5.) Season chicken and spread remaining pesto on top of chicken
6.) Cover dish with foil and bake at 375 degrees for 30 min.
7.) Remove foil, add cheese, and bake until melted.


Green Bean Casserole (contains gluten)

9 x 13 baking dish
4 cans french style green beans
2 cans cream of mushroom soup
1 1/2 T black pepper
1 1/2 T minced dried onion (can substitute onion powder)
1 t Worcestershire sauce
1T minced garlic
6 oz pkg of French's fried onions
2 Cups shredded cheese (try with smoked gouda for an extra special treat)
2 oz softened cream cheese

1.) Spray non-stick spray in dish
2.) Mix green beans, cream of mushroom soup, softened cream cheese, black pepper, Worcestershire sauce, dried onion, and garlic together.
3.) Add 1 cup shredded cheese and 1/2 French's onions to mixture
4.) Spread into baking dish and bake for 15 minutes at 350 degrees
5.) Remove dish and top with the rest of the cheese and French's onions
6.) Bake until cheese is melted

Pesto Chicken with Gouda Slices

Green Bean Casserole