Crock Pot Fahitas/ Simple Mom's Recipies

I just have to share this delious recipe we tried the other night. Simple Mom's is a great site with lots of fun tips and yummy healthy recipes. Here is the one we tried last night.
http://www.thesimplemoms.com/2013/03/a-simple-real-food-recipe-crockpot-beer-beef-fajitas-allergen-and-beer-free-options.html
We also tried our own spin on this recipe using Simply Organic fahita seasoning and added refried beans all on some gluten free Amaranth wraps (La Tortilla) and whole wheat wraps. With the left overs I put shredded cheese, refried beans and the fahita mix and rolled them up and froze them from quick easy lunches! I recommend trying both versions...YUM!

Whole White Wheat Blueberry Applesauce Pancakes with Flax

1 Large Egg (organic is best)
1 Cup Meijer Naturals white whole wheat flour
3/4 cup raw buttermilk (Mooville is a great alt, the raw milk makes the fluffiest pancakes)
1 TSP of plain or maple Agave or 1 packet Stevia or Brown Sugar
2 TBS flaxseed (we use Bob's Red Mill)
2 TBS Coconut oil or Butter or Healthy Oil
3 TSP baking powder
1/4 TSP salt
2 TBS of unsweetend applesauce
1 pint organic blueberries( or less depending how much you like, any fruit can be used)

Beat egg in bwl with fork or hand beater until fluffy. Beat in remaining ingredients until smooth. I added a little more milk until I got the consistancy, I like them a little runny. Heat griddle to medium heat. I used a combination of coconut oil and real butter to grease the skillet. Pour about a 1/4 cup per pancake and flip when each side turns golden brown. Be sure to enjoy with REAL maple syrup!

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