Tuna Cakes

1 can tuna
1 cup cooked brown rice
diced carrots and peas
diced onion
1 egg
1 tsp lemon juice
3 tbs unrefined oil or real butter
1 cup sliced almonds
1/2 tsp galic salt and onion powder
cook rice and peas carrots and onions together according to rice box directions
Beat all ingredients together and form balls, smash into patties
Grease baking sheet
Bake 350 about 15 mins
Makes about 6-8
Salt and pepper to taste

Breakfast Caserole

12 eggs beaten
1/2 cup raw milk or almond milk
1 1/2 cup diced potatoes or more with peppers and onions
1 can diced tomatoes or 2 diced roma tomatoes also optional
1/2 package cubed or diced ham
(optional 2 pieces of ripped up Sammy's GF millet bread)
mix together and sprinkle with garlic salt, onion powder and paprika
handful of chives (optional)
Bake about 40 min at 450 degrees or until center is completely cooked

Basil Tomato Soup

 

 

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
source: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html?fb_action_ids=10151113945661324&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=246965925417366

Pasta e Fagioli Soup

This is a delicious version of Olive Garden's Pasta Fagioli.
To make gluten free you can use rice noodles(make sure you cook them seperate so they do not fall apart) or eliminate them all together. Or go meatless! Either way this is a hardly delious soup!


Ingredients:
1lb ground beef (I used 90/10 grass fed)
1 small onion, chopped (1 cup)
1 large carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
15oz can great northern beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2×2″ parmesan rind (optional)
8oz dry ditalini pasta
Directions:
1. Brown ground beef in a large soup pot over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then return to the pot. Add onions, carrots, celery, and garlic, lightly season with salt & pepper, then saute for 10 minutes, stirring occasionally. Add the remaining ingredients, except for the pasta, then simmer for 1 hour stirring occasionally.
2. When the soup has 10 minutes left to simmer, cook pasta in salted boiling water until just under al dente. Drain then add to the soup and simmer for 5-10 more minutes. Remove parmesan cheese rind, then serve.

http://iowagirleats.com/2012/09/13/copycat-olive-garden-pasta-e-fagioli-soup/

Butternut Squash/natural sugars

2 granny smith apples cored and sliced
1 cups of nutternut squash
3 tbs butter
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp pepper
1/2 tsp sea salt
cover with tinfoil
Cook 350 degrees for 50 mins
mash with a tbs butter and salt ans pepper to taste

Peaches and Oatmeal with Pecans

1 bag of no sugar added peaches
6 table spoons real butter cut into pieces and placed over top of peaches
cover with quick oats generously covering peaches
add 1/3 cup rice flour or whole wheat flour
and about 1/2 inch of water into the bottom of the pan
stir together
spinkle with cinnamon, all spice, nutmeg and ginger over the top of the peaches
crush pecans and place on top
(sprinkle with 1 stevia packet, optional, I think peaches are sweet enough on their own)
Bake at 375 for about 45 mins
I like to stir it a few times and add a little water if need, sprinkle with cinnamon before serving
Yummy with a glass of almond milk

Mexican Rice

This is a great from scratch recipe I found

 

http://allrecipes.com/Recipe/Mexican-Rice-II/

Hamburger Soup

1 pound hamburger cooked and drained
6 oz Tomato paste (Meijer Naturals)
2-3 roma tomato sliced or 1 16 oz can tomatoes
2 medium carrots sliced
2 medium onions chopped
1/3 cup barley or rice
1/2 cup beef stock (Meijer Naturals)
2 tsp salt
a bay leaf
about 5 cups of water or may add more beef stock, may need to add more as it simmers

Cook on high in pot bring to boi,l then reduce heat to simmer until veggies and barley are cooked
Makes about 6 large bowls, we freeze extras for a quick easy meal to reheat or for lunches

Santa Fe Chicken

http://www.chef-in-training.com/2011/10/crock-pot-santa-fe-chicken/