Tag Archives: Gluten Free

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Stuffed Bell Peppers

When it comes to healthy eating, stuffed bell peppers are my latest favorite thing to make and consume. One of the reasons why I enjoy them so much is because you can stuff them with a variety of different foods such as ground meat and veggies. Then you can season them with your favorite seasonings. This recipe is no different as it has a few ingredients that give you inspiration for your creation of stuffed peppers.

This stuffed peppers dish would also be great to make ahead of time! You can prepare it in the morning or even a day before and when you are ready to cook just place them in the oven for forty minutes before dinner rolls around.

**Court’s Cooking Notes: If you plan on making this dish in the morning or a day before be sure to place your peppers in the fridge immediately after you fix the peppers.**

Stuffed Bell Peppers

Ingredients

4 Red Bell Peppers, stems removed and halved

1 lb ground beef or turkey

1 small onion, finely diced

1 tsp minced garlic

1/2 tsp salt + 1 Tbsp (divided)

1/4 tsp black pepper

1 tsp Tony Chachere’s creole seasoning

1 egg

1/3 C quick cooking oats

1 Tbsp Worcestershire

15 oz can Goya tomato sauce (divided)

shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)

Directions

Preheat your oven to 350 degrees. Prepare a large baking dish by lining it with foil and greasing it with cooking spray. Set aside.

1. Fill a large pot with water. Place it on the stove and add a tablespoon of salt. Turn your stove on medium/high heat. While waiting for the water to get to a full boil, slice bell peppers in half from stem to end.

2. Then once the water is boiling, place the peppers into the large pot. Let them sit in the boiling salted water for five minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, combine the ground meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. In a separate bowl mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly.

3. Place the bell pepper halves side by side in a casserole dish. Spoon the meat mixture inside. Top with the remaining tomato sauce and bake for thirty minutes. Top with cheese and bake for five minutes more.

Source Aunt Bees Recipes

Skinny Vegetarian Chili

Outsmart the picky eaters in your family by serving them this healthy and full of flavor Vegetarian Chili. This recipe is so tasty that I practically forgot it was meatless. I am certain that your family will enjoy this dish without even realizing that it’s meatless. As beans is the substitute for meat in this chili which adds fiber, and at under 300 calories per serving, you can give yourself some leeway by adding your favorite toppings.

Slow Cooker Vegetarian Mexican Chili

Ingredients

2 15-ounce cans Ro-Tel® Original Diced Tomatoes & Green Chilies

1 15-ounce can diced tomatoes

1 16-ounce cans Bush’s® Chili Beans,

1 15-ounce can Goya black beans

12-ounces frozen yellow corn

1 small onion, diced

1 green bell pepper, diced

1 4.5-ounce can diced green chilies

1 Tbsp chili powder

1 tsp cumin

½ tsp onion powder

½ -1/4 tsp crushed red pepper flakes

1 Tbsp cilantro, fresh or dried

⅛ tsp black pepper

Optional toppings

Onions

Sour Cream

Cheese

Tortilla chips

Directions

1. Add all of the ingredients to a 6-quart insert crock pot and stir until well combined.

2. Cook on LOW for eight hours or on HIGH for four hours. Serve hot with your favorite toppings.

Source Skinny Mom

Long Time No Writing

My apologies for not blogging last week. I was visiting with my Grandma. While I was there I cooked for her Slow Cooker Creamy Tortellini Soup. We both loved it! I will be sharing the recipe with you shortly. We had a great time talking and laughing about so many things. But, I am thrilled to be back at home with my family and sharing my love for cooking with you.

Wow! I can’t believe it’s already the season of fall. It seems like yesterday that it was the first day of summer. It’s amazing and crazy how time flies by so quickly. I can’t tell you how excited I am to try out new recipes this fall and share them with you. Do you have any of your favorite dishes you would like to share?

Now back to the recipe.

To kick off the beginning of fall I want to share with you today this incredibly simple Sheet Pan Pork Chops with Sweet Potatoes and Apples. It only takes five minutes to prep and is perfect for a healthy fall dinner.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

INGREDIENTS

2 C chopped sweet potatoes

2 C chopped apples

1 red pepper, chopped

1.5 pounds pork chops

Salt and pepper

1 Tbsp fresh ginger

1 Tbsp oil

1 tsp paprika

1 tsp cinnamon

2 cloves garlic, minced

1 Tbsp brown sugar

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil and grease it with cooking spray.

1. Put pork chops on a large, foil-lined baking dish and season with salt and pepper. Place chopped vegetables and apples in a large mixing bowl.

3. In a small bowl, combine ginger, oil, paprika, cinnamon, garlic and brown sugar and mix well. Spoon mixture over sweet potato mixture and stir to coat.

4. Arrange mixture on baking sheet around the pork chops. Bake for twenty-fifty minutes or until pork chops reaches the desired temperature.

Source the lean green bean

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

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