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Tag Archives: Gluten Free

Semi-Healthy Pork Chop Dinner

Creamy Parmesan Garlic Pork Chops

Ingredients

1.5 lb center cut boneless pork chops

1/2 medium onion sliced

2 garlic cloves minced

2 Tbsp. of olive oil

1 C. heavy whipping cream

1 oz. cream cheese

1/3 C. Progresso chicken broth

1/3 C. parmesan cheese

1/2 C. cheddar cheese

1 Tbsp. Italian seasoning

1/2 tsp. pepper and salt

Directions

1. Cook the pork chops, onion, and garlic cloves in two tablespoons of olive oil in a large skillet on medium/high heat (approx three-five minutes each side). Remove the pork chops from skillet.

2. Add the remaining of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously. Add pork chops back to sauce mixture and simmer on low for five minutes or until done.

3. Yum!

Source Kasey Trenum

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Three ingredients. Toss. Cook. Eat.

My apologies for my lack of blogging last week. My family and I had a birthday celebration for my grandfather last weekend. At the party we ate barbecue, fried chicken, potato salad, macaroni and cheese. The food was delicious! There was plenty of leftovers, we took some of that food back home with us. It was really nice to not have to cook for a few days.

I am back once again to what I love and do best. To start things off I want to share with you an incredibly easy recipe called Crockpot Ranch Pork chops. It only calls for three ingredients. Yes! You read that right! Just three ingredients.

These ranch flavored pork chops are practically like heaven! The recipe is so delicious and easy to make that it will become one of your favorites!

Crockpot Ranch Pork Chops

Ingredients

4-6 boneless pork chops

1 can cream of chicken soup

1 packet dry ranch dressing mix

Directions

In a crockpot layer pork chops, pour the cream of chicken soup, then pour dry Ranch dressing all over.

Cover and cook on high for four hours or low for six hours.

Source Key Ingredient

Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce

INGREDIENTS

For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,

Directions

1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Homemade Condensed Cheddar Cheese Soup

Are you allergic to gluten or just simply trying to eat healthier by cutting out gluten entirely? But you still would like to enjoy the same delicious foods without feeling uncomfortable or ruining your diet. Well then don’t I have the perfect solution to your dilemma.

I recommend that you add this condensed cheddar cheese soup to any recipe that calls for the soup rather than using the ones that you find at your local grocery store. I recommend you adding this soup to Slow Cooker Beefy Nacho Soup.

Condensed Cheddar Cheese Soup Substitute

Ingredients

3 Tbsp butter

3 Tbsp flour

1 C milk

1 1/2 C cheese, freshly shredded

Directions

1. Melt the butter over medium-low heat in a medium saucepan. Combine the flour and whisk together until smooth. Slowly add the milk and continue whisking while bringing mixture to a gentle boil.

3. Once it thickens slightly, add cheese and stir until melted. Let the mixture cool down thoroughly. Pour it into an airtight container and it in the fridge.

Source Beths Favorite Recipes

Mustard Balsamic Pork Chops

I intended on making Bacon Swiss Pork Chops, but I soon discovered that I didn’t have everything that I needed, so I decided to cook Mustard Balsamic Pork Chops with Rosemary recipe. Get this: the prep time is just five minutes.

These pork chops couldn’t get any simpler; they’re so delicious and juicy, they simply melt in your mouth! Yum!

Mustard Balsamic Pork Chops with Rosemary

Ingredients

4-6 pork chops

1/4 C olive oil

2 Tbsp Dijon Mustard

1/4 C balsamic vinegar

1 Tbsp dry or fresh rosemary coarsely chopped

salt and pepper to taste

Directions

1. Combine all of the ingredients (minus pork chops) into a medium bowl and whisk until the mixture begins to emulsify. Season pork chops with salt and pepper and place them into an airtight plastic container. Pour the marinade over the chops.

2. Make sure they are entirely covered in the sauce. Cover with a lid. Be sure that it’s closed tightly. Place the container in the fridge with the chops inside. You can keep them in the refrigerator for eight hours to overnight.

3. Preheat oven to 425 F degrees. Grease a 9×13 baking with cooking spray. Set aside. Grab your pork chops from the fridge and place them into the previously prepared baking dish. Then bake them for about 45-60 minutes or until done.

Court’s Cooking Notes: The cooking time depends on the thickness of your pork chops. You could prepare these the night before and bake them when you come home from work or school.

Source Jo Cooks

No stovetop required green beans

Give yourself and your stovetop a day off by making these easy and delicious green beans on the counter top in your slow cooker! This is an excellent dish to prepare for the upcoming holidays.

Crockpot Green Beans

Ingredients

1 medium yellow onion diced

2 cloves garlic minced

1 Tbsp olive oil

2 lbs fresh green beans or frozen, washed and trimmed if using fresh

1 (14.5 oz) chicken broth canned

Salt & Pepper, to taste

Directions

1. In a medium saucepan over medium-high heat saute the onions and garlic in the butter. Saute onions and garlic in butter until the onions turn translucent. About seven to ten minutes.

2. In the bottom of a 4-quart or larger slow cooker, add the green beans, sauteed onions and garlic and the chicken broth. Cover and cook on LOW for four to five hours. Season with salt and pepper to taste and enjoy!

Source Crockpot Ladies

Clean Eating Taco Soup

This is a simple, healthy, & gluten free stovetop or a slow cooker meal that uses ground turkey (bison, beef, or venison) along with tons of clean eating vegetables and other wholesome ingredients like canned beans. The option to use homemade ranch and taco seasonings take this dinner to a whole new level. This fast, skinny, and low carb recipe is easy to prepare and will quickly become a family favorite!

Clean Eating Taco Soup

Ingredients

1 lb ground meat (turkey, beef, venison)

1 onion, diced

1 bell pepper, diced

1 small zucchini, diced

1 (14.5 oz) can corn

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can of Goya black beans

2 C water

1/8 tsp cayenne pepper, optional

3 Tbsp homemade taco seasoning or 1 packet

3 Tbsp of homemade ranch seasoning or 1 packet

Optional Toppings:

Sour Cream or Greek yogurt

shredded cheese

tortilla chips or crackers

avocado

lime wedges

Directions

1. In a large pot, brown the meat. Discard the fat. Add in the remaining ingredients and simmer for thirty minutes. Taste. Add more seasoning such as chili or cayanne powder, salt, or pepper if needed.

Court’s Cooking Notes

This soup is quite thick, feel free to add in more water or beef stock to “stretch” the meal further!

Crock-pot variation: Toss all ingredients including browned meat in crock-pot and cook on LOW for six hours.

Source Grounded and Surrounded

Crispy Onion Chicken Dinner

This delicious crispy onion chicken recipe called for two and a half cups of French’s fried onions but I discovered that I didn’t have enough. So I decided to use breadcrumbs to make up the difference. It wasn’t as crispy, but the breadcrumbs did not take the yummy flavors away from the chicken. I also didn’t have enough honey mustard, so I made another change by combining regular mustard and honey. It surprisingly worked out great!

I am very proud of myself. I am getting more and more confident with substituting ingredients and working through the difficulties of cooking. This is one of the several reasons why I enjoy cooking so much. It involves a lot of learning and discovering new things. I hope that cooking is just as beneficial for you as it is for me.

This chicken dish is 100% crispy on the outside and juicy on the inside onion chicken. The flavor is amazing!

Crispy Onion Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

1/2 C honey mustard

1 1/2 C French’s fried onions, crushed

Directions

Preheat oven 375° F. Grease a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.

1. Place honey mustard in a medium shallow bowl. Place crushed fried onions in a separate medium bowl.

2. Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with a little more of the crushed fried onions.

4. Bake for thirty-fifty minutes or until chicken is thoroughly cooked.

Source Life in the lofthouse

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