Gluten Free Breakfast Casserole

Gluten Free Breakfast Casserole

 

Ingredients:

 

1 (16 oz) package Jimmy Dean Sausage (regular flavor)

10 eggs

3 cups milk

2 tsp dry mustard

1 tsp salt

6 cups of gluten free bread, cubed (I used The Essential Baking Company Gluten Free Bread Super Seeded Multi-Grain)

1/2 tsp black pepper

1 cup of mushrooms (or more depending on how much you like them)

1/2 cup onion (or green onion)

1 tomato, seeded and chopped (optional)

 

Directions:

-Preheat oven to 350 degrees.

-In a large skillet, brown the sausage with onion until cooked.

-While that's cooking, in a mixing bowl, stir together eggs, milk, mustard, pepper, and salt.

-Put half the cubed bread on the bottom of a 9 x 13 greased baking pan. Put half the cheese, half the sausage, and half of the mushrooms and tomatoes on top.

-Repeat the layer, starting with the bread.

-Pour the egg mixture over everything.

-Bake for around 50-60 minutes. If it starts to brown too much on top, cover with foil.

 

Enjoy!

Easter Cookies (Peanut Butter White Chocolate Marshmallow M&M Cookies)

These cookies turned out so soft and delicious! Peanut buttery, marshmallow, white chocolate, M&M goodness! Trust me when I say, no one will know these are gluten free. No one. And I shall call them "Easter Cookies" instead of saying they are "Peanut Butter White Chocolate Marshmallow M&M Cookies" because that is just wayyyyy too long. Have a Happy Easter everyone!

Easter Cookies

Ingredients:

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

1 tsp. vanilla

2 tbsp. milk

1 3/4 cup Domata's Gluten Free Living Flour

1/2 tsp. salt

1 tsp. baking soda

3/4 c. Easter colored mini M&M's

1/2 cup marshmallows bits

1/2 cup white chocolate chips

 
Directions:

In a mixing bowl, stir together the butter, peanut butter, sugar, brown sugar, vanilla, and egg.

In a large bowl, mix together the flour, baking soda, and salt.

Add into the butter-sugar mixture a little at a time.

Add in the milk.

Last, add in the M&M's, marshmallow bits, and white chocolate chips.

Bake at 350 degrees for about 10 minutes.

Let cool completely so that these babies will be nice and soft!

Enjoy!

Chicken Chili and Yankee Cornbread

I was hungry for chili yesterday and planned on making my usual chili but realized when I got home, I was out of ground beef! In comes the chicken. I've never put chicken into chili before, so this was a first for me but I did actually like it! Still tasted like chili to me! I also finally got a chance to try Gluten Free Pantry's Yankee Cornbread mix (see below photos). It turned out "good" but I still like making it from scratch better. It was handy for being able to just throw everything in a bowl and mixing it up but it just doesn't taste the same as homemade to me! So here's the recipe for chicken chili I threw together last night!

 

 

Chicken Chili

 

Ingredients:

1 onion, diced

1/2 stick butter

1 clove minced garlic

1-2 cans diced tomatoes

1 can Bush's Best Chili Beans

1 lb shredded chicken, cooked

1 red or yellow bell pepper, cored, seeded, and large diced

1 tsp chili powder

2 tsp ground cumin

2 tsp salt

1 tsp pepper

 

Directions:

Cook the onions in a skillet with butter until translucent. Add in the minced garlic, red bell pepper, shredded chicken, and all seasonings. Cook 2-3 minutes. Add in the tomatoes and chili beans and bring to a slight boil. Reduce heat and simmer 20-30 minutes.

 

If you don't have already shredded and cooked chicken, throw some chicken breasts in the oven at 350 degrees for 35-40 minutes, let cool, and shred. I always have some already cooked and shredded in my freezer so I can add it to recipes.

 

CELIACS:

Some chili beans will contain wheat! Make sure you are reading labels and checking for:
Wheat, Tye, Barley, Oatmeal, Malt, Wheat Starch, Natural Flavoring, Modified Food Starch (wheat)!!!! Also avoid hydrolyzed vegetable protein and TVP. If you are ever unsure, look it up on the company website or call them!  Always check labels, they do CHANGE!

 

From Bush's Beans website:

Q. Are your products gluten-free?

A. As of this date, all of our BUSH'S BEST products are gluten-free. We do use corn starch in some of our products, but it does not contain gliadin gluten from wheat, barley, oats or rye grains which may cause adverse responses in persons suffering from Celiac Sprue. In addition, any vinegar used in our products is corn-based and distilled. 

Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

This was a quick, easy, delicious, week night meal that seems like you spent hours in the kitchen. Even the kids liked this and we are not the biggest seafood eaters. They both had seconds of this! If you don't have grape tomatoes in the house (I happened to just get lucky and have them), you could always use a can of diced tomatoes as well. If you don't have fresh spinach, frozen spinach (thawed in microwave) would work just fine too. No seasoning mix? Use 1/2 stick butter, 1 tsp. garlic powder, 1/2 tsp parsley, 1/4 tsp black pepper, 2 tbsp dry white wine or 2 tbsp lemon juice.

 

Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

Ingredients:

8 oz. gluten free spaghetti noodles (I like Barilla)

1 pound shrimp, peeled, deveined (I cut the tails off)

1 bag of fresh baby spinach

6 oz. cherry tomatoes, halved

1/4 cup (1/2 stick) butter

1/4 cup olive oil

1 packet McCormick Garlic Butter Shrimp Scampi seasoning

1-2 tbsp. lemon juice

1/2 cup Parmesan cheese

Directions:

-Cook pasta according to directions. Drain.

-Melt butter and olive oil in a large skillet.

-Add in shrimp and seasoning mix and cook until the shrimp turn pink.

-Stir in 1-2 tablespoons of lemon juice, depending on how you like the flavor.

-Add in 1 bag of fresh baby spinach and cook until wilted.

-Add in cherry tomatoes and cook until just softened.

-Toss with pasta to coat.

-Top with Parmesan cheese!

Enjoy!

White Chocolate Cranberry Breakfast Cookies

 I made these for my best friend's bachelorette party on Saturday. I needed something small that would be somewhat nutritious and filling! I put this recipe together completely last minute, hoping It would work!  It was an easy snack to bring along for the trip and they turned out delicious! Enjoy!

White Chocolate Cranberry Breakfast Cookies

Ingredients:

1 stick butter, softened

2/3 cup brown sugar

1/4 cup white sugar

2 large eggs

1 1/2 cups Trader Joes Gluten Free Oats

1 1/2 cups Domata Living Flour (or other gluten free flour with xantham gum)

1 tsp baking soda

1/2 tsp salt

1-2 cups Craisins

3/4 cup white chocolate chips

Directions:

Preheat over to 375 degrees.

In a mixing bowl, beat together butter and sugar until fluffy. Add in both eggs. In a separate bowl, mix flour, oats, baking soda, and salt. Slowly add to the butter/sugar mixture. Last, add in the cranberries and white chocolate chips.

Drop by spoonfuls onto cookie sheet and bake around 11 minutes or until golden brown.

 

Meatloaf, Mashed Potatoes, and Brussel Sprouts

I don't know about you but I happen to be a fan of meatloaf. It is a simple dish to make and you can really switch up the flavors with it each time. You could even add slices of bacon to the top of this! But, I really have to quit with the bacon...for a few days. This meal just reminded me of a good, down-home cooking meal. I love pretty much anything that includes meat and potatoes. I did not know how BIG of a fan I was of Brussel sprouts though until last night. Seriously. It was like having dessert it was so good. My mouth is watering just at the thought of this. If you make these and you don't like them....well, now I just feel sorry for you because there must be something seriously wrong with your tastebuds. Here's my recipes for meatloaf, Brussel sprouts, and mashed red potatoes!

 

Meatloaf

Ingredients:

1 lb. ground beef

1/2 c. Trader Joe's Gluten Free Rolled Oats

1/4 c. ketchup

1 small onion, chopped

1 tbsp. Worcestershire sauce

1 egg

2 tsp. salt

1 tsp. pepper
 

Directions:

-Preheat oven to 375 degrees

-Mix together all the ingredients in a large bowl with hands.

-Shape into loaf on a baking sheet or place the mix in a loaf pan.

-Top the loaf with a couple tablespoons more of ketchup.

-Bake for about 40 minutes. Let rest before slicing.
 

Brussel Sprouts 

Ingredients:

1 bag of frozen Brussel sprouts

2 tbsp. olive oil

2 tsp. roasted garlic and herbs seasoning

1 tsp. salt

1/2 tsp. pepper

Directions:

-Preheat over to 425 degrees.

-Put all of the ingredients in a bowl and mix until Brussel sprouts are covered.

-Place Brussel sprouts on a cookie sheets and bake about 20-30 minutes until nicely browned. These will change your life. YUM.

 

Mashed Red Potatoes
 

Ingredients:

6-8 red potatoes, diced, skins on (make sure they are around the same size to cook evenly)

1 clove garlic, minced

1 tsp. salt

Directions:

-Place diced up potatoes and garlic in a pot with cold water.

-Add about 1 tsp. salt to the pot.

-Boil on high heat with a lid on top (don't let it boil over).

-Boil until the potatoes are soft, about 15 minutes.

-Mash in a large bowl with a potato masher and mix in whatever ingredients you like.

I usually add butter, a splash of milk, and some more salt & pepper. I like to use my roasted garlic and herb seasoning in these as well! And of course, I added in some cheese to this to make it extra special...and the kids will eat almost anything that has cheese on it!
 

Bacon, Potato, & Buffalo Chicken

This casserole type dish ended up turning out delicious. I love hot sauce, my kids however; not so much. So this still gives you the delicious flavors without it being too hot for the kiddies to enjoy. You can really switch this recipe around with whatever you have. I love buying rotisserie chicken from Sam's Club (gluten free) and shredding it to keep in the freezer until I need it. You could use rotisserie, canned, chicken breasts from another night that are leftover. Whatever! This time I used canned chicken since I have A LOT of it and it is just simple. Simple is good. So is bacon. Hope you enjoy this recipe as much as we did!   
 

Bacon, Potato, & Buffalo Chicken

Ingredients:

2 cans of chicken breasts or 2 lbs cooked chicken breasts, shredded or cubed
8-10 medium red potatoes, cut into cubes (skins on)
1/3 cup olive oil
2 tsp. salt
1 tbs. freshly ground pepper
1 tbs. paprika
2 tbs. garlic powder
6 tbs. Red Hot or other hot sauce

Topping:

2 c. Cheddar & Monterey Jack cheese, shredded
12 slices of cooked bacon, diced or 1 c. bacon bits
1 c. diced green onion

Directions:

-Preheat oven to 480 degrees.

-In a large bowl, mix together hot sauce, olive oil, paprika, garlic powder, salt, and pepper.

-Add in cubed potatoes and stir until coated.

-Put the potatoes in a 9x13 greased baking pan and bake for around 45 minutes until roasted. Leave behind the excess sauce.

-If you are using bacon that has not been cooked, put that in the oven now and cook until done. That's what I did and it was done in perfect time before the potatoes were done.

-Put the cooked chicken in the bowl with excess sauce, mix around.

-In another bowl, mix together the topping of shredded cheese, green onion and cooked bacon.

-When the potatoes are roasted, add the chicken on top, then add the topping mix.

-Cook for another 20 minutes at 400 degrees or until bubbly.

-Serve with ranch dressing and enjoy!