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Tag Archives: Gluten Free

Sweet, tangy and messy Barbecue Ribs

You seriously can’t go wrong with this crockpot fall off the bone ribs. These barbecue ribs are slowly cooked in the crockpot all day long and are great for when friends come over for game day, potluck or an easy family dinner.

Crockpot Barbecue Ribs

Ingredients

• 3 Tbsp. paprika

• 2 Tbsp. brown sugar

• 1/4 tsp. Cayenne pepper

• 1 tsp. salt

• 1 tsp. pepper

• 4 lbs pork baby back ribs

• 3 cups BBQ sauce

Directions

1. In a small bowl combine the dry ingredients together, then rub the mixture onto both sides of the ribs. Arrange the ribs in your crock pot – stand them up against the walls with the thicker side down and the meaty side against the wall. Pour BBQ Sauce all over the ribs, cover and cook for seven hours on low. Once the seven hours is up, brown the ribs in the oven. Line a baking sheet with foil, carefully remove the ribs from the crock pot and place them bone side up on the baking sheet.

2. Remove the fat from the crock pot then pour the remaining juices from the crock pot into a small saucepan using a strainer. Bring the sauce to a boil and allow to simmer for approximately fifteen minutes. Turn on your oven’s broiler and allow it to heat up. Once the broiler is preheated, brush the sauce on the ribs and broil for five minutes, take the ribs out, turn them over and brush them with sauce, then broil them again for about five minutes. Top with remaining sauce on the side and serve with a salad.

Source Mommy”s Fabulous Finds

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Deliciously Sweet Pork Roast

Easy Brown Sugar Pork Roast

Ingredients

1 (3 to 5 pound) pork shoulder

1/3 C. Worcestershire sauce

3/4 C. light brown sugar

1/2 tsp. dried thyme

1/2 tsp. pepper

1/2 C. water or apple juice

1 tsp. salt

Directions

1. Preheat the oven to 325F. Grease a 9×13 baking dish with cooking spray. Place the pork shoulder into the previously prepared baking pan. Pour Worcestershire over the pork. Combine sugar, thyme and pepper. Pat sugar mixture over meat to form a sort of crust. Pour water or juice into bottom of pan.

2. Place pork immediately in the oven and cook for two – four hours, uncovered, or until meat thermometer registers 160F. Remove meat from pan. Add salt to juices and serve with sliced or pulled pork.

Adapted from Relish

Fancy up your taco Tuesday

SLOW COOKER PORK TACOS

Ingredients

Pork

3 – 3.5 pound pork shoulder

2 ½ tsp. salt

¾ tsp. black pepper

¾ tsp.onion powder

¾ tsp. garlic powder

1 tsp. dried oregano leaves

1 ½ tsp. chili powder

¼ tsp. cumin

¼ tsp. smoked paprika

⅛ tsp. cayenne pepper (add more if you like spice!)

Sour Cream Avocado Sauce

• ¼ C. sour cream

• ½ avocado

• juice from half of a lime

• 1/8 tsp. of salt

Other Ingredients

• Salsa

• Cilantro

• Cotija cheese

• Corn tortillas

• 1 Tbsp. olive oil

Directions

1. In a bowl, combine all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for eight hours. Pork will fall apart and be easy to shred.

2. To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth. Assemble tacos as desired and drizzle the sour cream avocado sauce on top.

Source Stuck on sweet

Poultry soup

Turkey or Chicken soup

Ingredients

4-6 C. Shredded turkey or chicken, cooked

4 C. Low-sodium Chicken broth (more if you like the soup more liquidity) 

1 tsp. Garlic

1 Tbsp. Olive oil

1/2 C. onion

1 C. Carrots

1 C. Celery

1/2 C. Turnips

1 tsp. Garlic

1 (14.5 oz) diced Tomatoes

1 tsp. Parsley

1/2 tsp. salt

1/2 tsp. Pepper

1/4 tsp. Paprika

Optional: Potatoes, Rice, Egg noodles, gravy or crackers

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the garlic and onion and saute for two to three minutes or until they start to soften. Next add the remaining ingredients. Stir and cook for thirty minutes or until the veggies are tender.

Court’s Cooking Notes: Add more seasoning if needed and or adjust the soup according to your liking.

Recipe adapted from: The Joy of Cooking: Wartime Edition

Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

Buttery Herb Pork Chops

I know these aren’t the most beautiful looking pork chops, but they are incredibly tasty. Not to mention they are baked in herbs and butter. That’s two of my favorite highlights about the dish! I recently made it for the first time and I doubt that it will be my last. Let me tell you that it’s crazy easy and delicious, you might find yourself making it a lot too!

Butter Herb Baked Pork Chops

Ingredients

4 – 4 oz. boneless pork chops

¼ tsp. salt

¼ tsp. pepper

2 tsp. dried chives

1 tsp. dried parsley

½ tsp. dried sage

1 tsp. Garlic-Infused Oil

1 Tbsp. unsalted butter, cut into 4 pieces

½ C. Low sodium chicken stock/broth or water

Directions

Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.

1. Season both sides of pork chops with salt and pepper and place them into the prepared baking dish. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.

2. Cover pan tightly with foil and bake for one hour. Uncover pan and bake for fifteen to thirty minutes or until the internal temperature of the chops has reached 145 degrees F (63 degrees C). Serve with a salad or a green vegetable. Enjoy!

Source Delicious As It Looks

Pineapple on Pork Chops

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)

Ingredients

4 boneless pork chops (approx 4 ounces each)

4 pineapple slices

Sauce

1/3 C. low-sodium soy sauce or Bragg’s

2 garlic cloves, minced

3 Tbsp. rice vinegar

3 Tbsp. water

3 Tbsp. honey

1 Tbsp. ginger, minced

1 Tsp. arrowroot starch or Cornstarch

Directions

Preheat oven to 375.

1. Lightly grease a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.

2. In a small bowl combine together sauce ingredients and pour on top of pork chops.

3. Bake for thirty-five minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Source Fit Slow Cooker Queen

Insanely Delicious Green Beans

ROASTED GREEN BEANS WITH PARMESAN AND BASIL

INGREDIENTS:

3/4 to 1 pound of fresh green beans, (stem end snipped off), trimmed

2 Tbsp extra virgin olive oil

3/4 tsp dried basil

1/4 tsp salt

1/4 tsp freshly cracked pepper (more or less to taste)

2 Tbsp grated parmesan

DIRECTIONS:

Preheat oven to 425 degrees Fahrenheit.

1. Rinse the green beans in cold water and dry them thoroughly.

3. Next spread the beans on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated.  Sprinkle with salt, pepper, basil. Toss again to coat.

3. Bake for ten minutes, toss, and continue to roast for five more minutes. Immediately sprinkle with parmesan and serve.

Source Rachel Cooks

Two Ingredient Pork Chop Dinner

This slow cooker lemon pepper pork chops recipe is so easy to prepare and is so delicious! Oh, and get this it only calls for two ingredients.

You will need:

1-2 lbs bone-in or boneless pork chops

lemon pepper seasoning

Directions

1. Place your pork chops onto a large cutting board and sprinkle lemon pepper seasoning on both sides of each pork chop. Then place them into your slow cooker. Cover and cook on low for seven-eight hours or high for three-four hours.

Court’s Cooking Notes: You can use chicken as a substitute.

Source Recipes That Crock

Healthy and delicious

Do you hesitate to eat any type of vegetable because of zero taste? Well, that’s about to change cause this saucy zucchini lasagna is your low carb solution for times when you’re hungry for some savory Italian comfort food. It’s also incredibly easy and is an excellent healthy alternative to your typical lasagna. Gluten-free and keto friendly.

I can certainly say that this is my latest favorite recipe. I love it so much that I helped myself to two servings. It’s so flavorful that your family will want more than one portion — more like two or three. This dish will quickly become a new family favorite.

Zucchini Lasagna

Ingredients

20 oz zucchini (about two large) ends sliced off and discarded

1 lb extra lean ground beef

1 tsp. garlic

2 15 oz cans tomato sauce or puree

1 C. finely chopped onion (about 1 small)

1 1/2 C. shredded mozzarella cheese

1/2 C. finely grated parmesan cheese

2 Tbsp. olive oil

3 Tbsp. dried oregano

2 tsp. salt

1/4 tsp. ground cayenne

Directions

Preparing the meat sauce:

1. Heat a large skillet over medium-high heat until hot. Add olive oil to coat the bottom of the pan. Add onion and garlic cook until softened, about five minutes, stirring occasionally. Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about five-ten minutes.

2. Add the tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about five minutes to thicken the sauce, stirring occasionally.

3. Add the oregano, salt, and cayenne. Stir until well-mixed. Remove from the heat and set aside.

Assembling and baking the lasagna:

4. Preheat the oven to 375 F. Lightly grease an 8×8 inch baking dish with cooking spray. Set aside.

5. Slice each zucchini along its length into 1/8 inch thick strips. Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.

6. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.

7. Bake in the preheated oven until the lasagna is golden brown on top and bubbling, about forty-five minutes. Let cool about ten minutes to allow the lasagna to set and cease bubbling before slicing.

Source Savory Tooth

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