Sweet-n-Sour Meatballs

Meatballs:
1 lb. ground turkey
1/2 cup dry GF breadcrumbs
1/4 c. milk (I use almond milk)
2 Tbs. chipped onion
1 tsp. salt
1/2 tsp. worcestershire sauce
1 egg (I used egg replacer)

Mix ingredients; shape into twenty 1 1/2 inch balls.  Cook over medium heat, turning occasionally until brown (about 20 minutes)

Sauce:

1/2 c. brown sugar
1Tbs. cornstarch
1 can Pineapple chunks (I'd use tidbits next time)
1/3 cup vinegar
1 Tbs. soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet.  Stir in pineapple (with Syrup - or half syrup half water if too sweet), ginger, and soy sauce.  Heat to boiling, stirring constantly; reduce heat.  Add meatballs.  Cover; simmer, stirring occasionally, 10 minutes.  Stir in green pepper.  Cover; simmer until crisp-tender, 5 minutes.  Serve with rice and veggies.

By Karen Huff, Westminster 1st Ward Cookbook

Healthy German Pancakes

1/2 oats blended into a flour
1/2 almond milk 
2 whole eggs
Dash of Cinnamon

Mix all together ingredients.  Spray a 9x13 pan with non stick cooking spray. Bake at 425 for 12-15 mins. I topped mine with raspberry jam but could use fresh fruit too.  

*From Furiously Fit

Shepherd's Pie

1 lb. potatoes (russet)
Salt and Pepper
1/2 cup (or so) of Almond Milk
1 TBS Earth Balance Butter

1 TBS. Extra virgin olive oil
1 lb. ground turkey
2 carrots, peeled and chopped
1 onion, chopped
1 can corn
2 TBS. Earth Balance Butter
2 TBS. Gluten-Free flour (I used almond but it didn't thicken well)
1 cup gluten/dairy free beef stock or brother (I actually didn't have any and used chicken stock)
2 tsp. worcestershire sauce
1 cup frozen petite peas
2 TBS chopped fresh parsley leaves (I used parsley flakes)

Directions:

Boil potatoes in salted waters until tender, about 12 minutes.  Drain potatoes and add almond milk, butter and salt/pepper to taste and till creamy.  Add parsley

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with ground turkey.  Season meat with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add chopped carrot, can of corn, and onion to the meat.  Cook veggies with meat for 5 minutes, stirring frequently.  In a second small skillet over medium heat cook butter and flour together 2 minutes.  Whisk in broth and worcestershire sauce.  Thicken gravy 1 minute.  Add gravy to meat and vegetables.  Stir in peas

Preheat broiler to high.  Fill a 9x11 casserole dish with the meat mixture.  Spoon potatoes per meat evenly. Broil 6-8 inches from heat until potatoes are evenly browned.  Serve hot.

Chicken Fajita's

This is a Pinterest recipe that I tried tonight and it was a hit!  Served with chipotle guacamole recipe, refried beans, diced tomatoes and warm tortillas.  Super easy!

Ingredients

• 1 pound chicken breast, sliced into strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 Tablespoon oil
• 2-3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon coriander
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• corn tortillas
• cheddar cheese, grated (if wanted)
• sour cream (if wanted)
• salsa

Instructions

1. Preheat oven to 375 degrees.
2. Place chicken, peppers, onion, garlic, and oil in a large mixing bowl.
3. Mix spices together in a small bowl.
4. Pour over the chicken mixture and stir to coat well.
5. Spread the chicken mixture evenly into a 11×9 baking dish.
6. Bake for 20 minutes, or until the chicken is cooked completely through.
7. Serve with warm tortillas and all the fixings.

Crash Hot Potatoes by The Pioneer Woman

I saw this recipe by The Pioneer Woman and decided it would be the perfect side for some tri tip that I wanted to grill on Saturday for dinner.  They were so yummy, and easy!!  They did take a little longer than I was hoping to cook/bake but that's because we were all starving and ready to eat.  

Crash Hot Potatoes

Prep Time:   30 Minutes

Cook Time:  25 Minutes

Difficulty:  Easy

Servings: 6

 

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste  *I used dried Parsley

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.


**Note:  We decided next time we would sprinkle some crispy bacon on the top as well. Yum!

Chicken Tortilla Soup

 1 TBS Olive Oil
2-4 cloves garlic
1 Onion
2 large diced carrots
4 Small chicken breasts
2 cans Chicken Broth (gluten and dairy free)
1 Cup Water
2 tsp Cumin
2 tsp Chili Powder
1 can black beans (drained and rinsed)
1 can corn
1 can diced tomatoes
1 can diced green chilis
Salt and pepper to tast

Garnish with Fresh lime, cilantro, tortilla chips and Chipotle Guacamole

Cook Chicken on high heat in oil and garlic.  Add onion and carrots and saute until onion is translucent.  Add remaining ingredients and simmer for 30 minutes. 

Recipe by Keri Stolworthy

Chipotle Guacamole

2 small Hass Avacado
2 tsp. fresh lime juice
1/4 cup diced onion
1/2 cup chopped fresh cilantro
1/4 tsp. salt

Add lime juice to diced avocado and smash with fork till desired consistency (I like it a little chunky).  Add diced onion, fresh cilantro and salt.  Great with taco's, burgers, Chicken tortilla soup or by itself with chips!