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Tag Archives: Gluten Free

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

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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

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

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

1 2 6