Slow-Cooker Cajun Red Beans and Rice

Ingredients:

1 lb Dried Small red beans (or pinto beans)

13-16 oz Smoked sausage

5 C Water

8 oz Tomato sauce

1 T Worcestershire sauce

1 t Salt

1/2 t Black pepper

1 1/2 T Cajun Spice Mix

2 1/2 T Dried minced onion

Directions:

Combine all ingredients in crockpot and cook on low for 8 hours. 

Serve over rice. 

* Adapted from http://www.plainchicken.com/2012/02/slow-cooker-red-beans-rice.html

Ginger Beef with Kale and Mushrooms

Ingredients:

1/3 C Soy sauce

1/2 C Beef broth 

3 T Rice vinegar 

2 T Corn starch

2 T Shredded ginger (or 2 t ground ginger)

2 Garlic cloves, minced

1/4 t Black pepper

1 lb Sirloin tip steak, thinly sliced into strips

1 lb Mushrooms, quartered

3 C Kale, chopped

2 green onions, thinly sliced 

Directions:

In a medium bowl, whisk together soy sauce, beef broth, rice vinegar, corn starch, ginger, garlic and pepper. 

Toss in steak, cover and allow to marinate overnight. 

Heat 2 T olive oil in a large skillet on medium heat. Add steak to pan, reserving liquid. 

Once steak is cooked, remove steak and set aside. 

Add mushrooms, kale and reserved marinade to pan. Cook and stir occassionally until mushrooms are done and sauce has thickened. 

Add in the steak, and toss to combine. Serve immediately over rice or rice noodles, garnished with chopped green onions. 

 Yield: 3 Servings

* Adapted from http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/

Bean and Bacon Soup

Ingredients:

12 oz Bacon, cooked and diced (reserve bacon grease)

1 C Diced Yellow onion

1 C Diced Celery

1 C Diced Carrots

2 Garlic cloves, minced

4 C Chicken broth

6 C Great Northern beans, cooked

Salt and pepper, to taste

Optional: 8 oz Tomato sauce (this will not be nightshade-free)

Directions:

In a large pot, cook onions, celery and carrots in bacon grease until they begin to soften. Add garlic and cook for an additional minute. 

Stir in broth and beans. Season with salt and pepper. 

Bring to a boil then reduce heat and simmer one hour. 

Using an immersion blender, purée about half of the soup. (You can also transfer soup to a blender)

If desired, add tomato sauce. 

Add 2/3 of the bacon and stir to combine. 

Simmer until heated though. 

Serve topped with remaining bacon. 

* Adapted from http://www.tasteandtellblog.com/homemade-bean-bacon-soup/

Gluten Free Pineapple Cake

Ingredients:

Cake:

2 C Gluten-Free All Purpose Flour

1 C Sugar

1 t Baking soda

1/2 t Salt

2 Eggs

1/2 C Unsweetened applesauce

1/3 C Mashed banana

20 oz Can Crushed Pineapple (with juice)

Syrup:

3/4 C Butter

1/2 C Sugar

1/2 C Evaporated milk

1 t Vanilla extract

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13 pan.

Cake:

In a large bowl, mix together flour, sugar, baking soda and salt. Stir in beaten eggs, banana, pineapple with juice and applesauce. 

Pour batter into prepared pan. 

Bake for 30 minutes or until done. 

Syrup:

In a medium saucepan, combine butter, evaporated milk, sugar and vanilla. 

Bring mixture to boil over medium heat and cook for about 5 minutes. 

Pour over cake while still syrup and cake are both still warm. 

Serve room temperature. Refrigerate leftovers. 

* Adapted from http://allrecipes.com/Recipe/Pineapple-Cake-II/Detail.aspx

Strawberry Banana "Ice Cream"

Ingredients:

4 Bananas, sliced and frozen

1 C Frozen sliced strawberries

1/4 C Whipping cream

1 t Vanilla

Directions:

Puree bananas and strawberries in food processor until well-mixed.

Add whipping cream and vanilla and continue to process until desired consistency is reached. 

Freeze until solid or soft-serve.

* Adapted from http://www.skinnymom.com/2014/07/20/recipe-4-ingredient-strawberry-banana-ice-cream/

Chicken Noodle Casserole

Ingredients:

2 C Egg noodles, uncooked

2 C Cubed Chicken, cooked

16 oz Frozen Mixed vegetables (peas, carrots, green beans, corn)

1 C Milk

1 10 oz Can Cream of Chicken soup

1 10 oz Can Cream of Mushroom soup

3/4 t Salt 

1/2 t Black pepper

2 1/2 T Dried minced onion (or 1/2 C Chopped fresh onion)

2 T Butter, melted

1/2 t Italian seasoning

Directions:

Preheat oven to 350 degrees. Grease an 8x8-inch casserole dish. 

Cook egg noodles according to package directions. 

In a large bowl, thoroughly combine all other ingredients. 

When noodles are done and drained, fold into chicken mixture. 

Scoop mixture into casserole dish and bake, covered, for 30 minutes. 

Remove cover and bake an additional 10-15 minutes or until heated through. 

* Adapted from http://www.thetaylor-house.com/chicken-noodle-casserole-perfect-comfort-food/

Gluten Free Chocolate Sheet Cake

Ingredients:

Cake:

1 C Unsalted butter

1 C Water

4 T Unsweetened Cocoa powder

2 C Sugar

1/2 t Salt

2 C Gluten-Free All-Purpose Flour

1 t Baking soda

2 Eggs

1 C Sour cream

1 t Vanilla extract

Frosting:

1/2 C Unsalted butter

6 T Milk

4 T Unsweetened Cocoa Powder

1 lb Powdered sugar

1 t Vanilla extract

1 C Semi-sweet Chocolate chips (optional)

Directions:

Cake:

Preheat oven to 350 degrees. 

Grease and flour an 11x17-inch rimmed cookie sheet. 

In a medium saucepan, combine butter and water and bring to a boil. Remove from heat.

In a large mixing bowl, combine cocoa powder, sugar, salt, flour, baking soda, eggs, sour cream and vanilla. 

Add butter and water mixture to flour mixture. Mix well. 

Pour/spread into cookie sheet. 

Bake 15-20 minutes. 

Remove from oven. 

Optional: Sprinkle chocolate chips over hot cake. 

Frosting:

In a large mixing bowl, gently stir together cocoa powder and powdered sugar. 

In a medium saucepan, bring butter and milk to a boil. Pour over powdered sugar mixture. 

Add vanilla and stir until combined. 

Pour over hot cake and spread, with a spatula, from the middle toward the edges. 

Yield: 24 Servings

* Adapted from http://www.helloglutenfree.com/2012/03/06/gluten-free-texas-sheet-cake/