Posts Tagged ‘Gluten Free Cooking’

I made this Skillet Ground Beef and Rice tonight and it was fantastic and much loved by my family. A ton of flavor, Gluten Free and healthy. The best part, made entirely from things I keep on hand in the pantry and the freezer. Give it a whirl!!


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Pictured below is a picture of one of my favorite go to dishes for dinner or brunch: Farmers Quiche. Essentially, it is a giant omelette fully loaded with whatever toppings make you happy. I adapted it from the plaid standard, Better Homes & Gardens. I start with some frozen shredded potatoes, shredded my own potatoes, and used tatertots , which I think are my favorite, and put them into a 9×13 baking dish. Cook up some toppings, bacon, Swiss chard, ham, sausage, onions, mushrooms, peppers, diced tomatoes, etc. Put the cooked toppings over the potatoes. Sprinkle about a cup of shredded cheese (whatever kind you like) then take a dozen eggs, beat them with some milk, salt and pepper. Pour it over the top of the casserole and bake uncovered in a 350 degree oven for 55 minutes or until firm and bubbly. Makes about 12 servings and at about 6 WW Points per serving it is a great dinner served with a salad and can become a great way to start the day in the morning. As clearly shown in my photo ( apparently the directions wait I have to take a picture fell in deaf ears) my family couldn’t wait to dig in. I haven’t tried it with egg whites replacing some of the whole eggs, but I imagine that would also be delicious!! Enjoy!!


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This was our dinner tonight. Tomato sauce with spinach poured into a pan followed by some indentations for eggs and some microplaned cheddar. Baked at three fifty for 20 minutes and served over pasta or in a bowl with some lettuce. 5 WW points made with our local eggs and gluten free!! I meant to take a picture right out of the oven but was so hungry I forgot!! Happy Cooking!!


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Tonight I made a delicious GFree pizza loaded with shredded potatoes, apple chicken sausage, cheddar cheese, tomato sauce and fresh eggs!! I created little topping pockets and cracked the eggs right in. Bake at 500 for 15 minutes and Voila, a little European style pizza magic. In this case I did not par bake the crust so I ended up needing to bake it a scootch to long and thus over cooked the eggs. None the less, it was still delicious and I am still proud.

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Cannot wait to try this!!! Looks so fancy, delicious and culinary classicish, yet easy to make.

Pot Roast Osso Buco Style With Polenta.

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