Gluten Free Homemade Chicken Noodle Soup

With cold and flu season upon us, you definitely need a good chicken noodle soup recipe. This recipe doesn't call for too many ingredients and it's easy enough to throw together in no time!

Homemade Gluten Free Chicken Noodle Soup

Ingredients

-1 large onion, diced
-4 celery stalks, diced
-5 medium carrots, diced
-1 carton of chicken broth (equal part water)
-4 large chicken breasts, cooked and shredded
-3 cloves of garlic, minced
-2 tsp of Thyme, dried
-1 package gluten free noodles
-salt and pepper to taste

Directions

1. Roast vegetables (onion, celery, and carrots) in oven with olive oil until cooked.
2. In a large stock pot, add carton of chicken broth and equal parts of water, bring to boil.
3. Add vegetables and cooked/shredded chicken to stock pot.
4. Return to a boil and add in gluten free noodles.
5. Cook until noodles are done.
6. Salt and pepper to taste.

Enjoy!

Stuffed Cabbage Casserole

I made a huge pan of this that lasted us a couple of days. The Tomato & Roasted Red Pepper Soup is great in this recipe, it really gives it a great flavor. This would also be a great freezer to as well. This is really just like having a healthy version of lasagna with the delicious layers and topped with cheese. I am a huge fan of cabbage so this is one of my favorites! The cabbage I bought from the Farmer's Market was HUGE! So this really made a lot! 

Stuffed Cabbage Casserole 
 
Ingredients:

1-2 lbs ground beef or pork
1 large head of cabbage 
1 qt Trader Joe's Organic Tomato & Roasted Red Pepper Soup
1 large onion, chopped
1 tsp garlic powder
2 tsp paprika
salt and pepper to taste
olive oil
2 cups cooked rice
Shredded cheese


Directions:

Preheat oven to 350 degrees.
Cook ground beef in a large skillet with onion and seasonings until brown.
Add in tomato soup and simmer about 20 minutes.
While simmering, chop cabbage head and start cooking rice.
After tomato soup is done simmering, add in rice and mix well, keep on low heat.
In another large skillet, add 1-2 tbsp of olive oil.
Add in chopped cabbage, season with salt and pepper.
Cook cabbage until just beginning to get soft.
Grease a 13 x 9 inch pan.
Layer the cabbage first, then the meat mix, then another layer of cabbage, topped with meat.
Cover with aluminum foil.
Bake about 45 minutes.
When almost finished, top with cheese, if desired. 

Gluten Free Pumpkin Bread

I found a great bread recipe from
http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/. This turned out deliciously, I really enjoyed the flavors. Mine turned out a little flatter than expected, I'm hoping to try this again tonight and see if I can get it to rise a little more. Either way this recipe is very good and moist! 


Pumpkin Bread 

●3 large eggs
●¾ cup sunbutter (you may also use almond butter) (I used white
chocolate peanut butter)
●½ cup grade B maple syrup
●½ cup pumpkin puree (homemade or canned)
●3 tablespoons softened palm shortening, ghee, or unsalted butter
●2 teaspoons fresh lemon juice
●1 teaspoon vanilla extract
●¼ cup coconut flour
●1½ tablespoons cinnamon
●2 teaspoons nutmeg
●2 teaspoons grain-free baking powder 
●½ teaspoon lemon zest
●½ teaspoon ginger
●¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons
and add ½ teaspoon baking soda

Instructions:

1.Preheat oven to 350 degrees F.
2.Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece
of parchment paper on the bottom of the pan.
3.In a high-speed blender or food processor, combine the eggs,
sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4.Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest,
ginger, and sea salt. Blend again for 30 seconds until well combined.
5.Pour the batter into the prepared loaf pan. Bake for 40-45 minutes,
until a toothpick comes out clean.
6.Remove the loaf from the oven and allow to cool in the pan for 15
minutes. Remove from the pan and cool completely before eating, about 2
hours. Store tightly wrapped in the refrigerator.

Gluten Free Macaroni and Cheese

Gluten Free Macaroni and Cheese

Ingredients:

16 oz gluten free macaroni pasta
3 tbsp butter, softened
1/2 tsp ground mustard
1/4 cup milk
1/4 cup sour cream
4 oz cream cheese, at room temperature, cubed
2-4 cups shredded cheese
1/2 cup gluten free bread crumbs
1 tbsp butter
1 tsp paprika
salt and pepper to taste

Directions:
Preheat oven to 425 degrees.
Grease a 13x9 inch pan.
Cook pasta according to directions.
When pasta is cooked and drained, put back into stock pot.
Add in butter, ground mustard, and salt & pepper.
Once butter is melted, add in the sour cream, cream cheese, milk, and shredded cheese.
In a small bowl, mix together 1 tbsp of butter with the bread crumbs.
Crumble the bread crumbs over the top of the macaroni.
Sprinkle with paprika.
Bake about 10-15 minutes until it starts to brown on top.

Enjoy!

Cheesy Beef and Vegetable Macaroni

This is a meal that you can throw together pretty quickly and everyone will enjoy it! You can mix up whatever vegetables your family likes in it and switch around amounts and this will still turn out great! 

Cheesy Beef and Vegetable Macaroni

Ingredients:
2 lbs ground hamburger
1 onion, diced
1 1/2 boxes of gluten free macaroni noodles (I used Barilla Gluten Free Pasta)
2 cans mixed vegetables
1 can green beans (or other favorite veggie)
2 1/2 cups shredded cheese 
salt and pepper

Directions:
-Preheat oven to 350 degrees.
-Brown 2 lbs of ground hamburger with onion.
-Meanwhile, cook noodles according to directions.
-In a large mixing bowl, stir together beef, noodles, cans of vegetables, and cheese.
-Add salt and pepper to taste.
-Spray a 13x9 inch baking pan and spread the mix into the pan.
-Cover with aluminum foil so noodles stay soft.
-Bake 30 minutes until heated through.

Enjoy!

Sausage Hashbrown Casserole

This recipe is inspired from http://www.thecountrycook.net/2011/10/sausage-hashbrown-breakfast-casserole.html?m=1. This is definitely one of my favorite pinterest finds! It turned out awesome! I mean really, with these ingredients, how could it be wrong? So good! Enjoy!

Sausage Hashbrown Casserole

Ingredients:

2 lb bag of frozen hashbrowns, thawed
2 lbs ground Sausage 
1 onion, chopped
1-2 cups diced red/yellow/green peppers
8-10 eggs
1/2 cup milk
2 cups shredded cheddar cheese
salt and pepper to taste

Directions:

-Preheat oven to 375 degrees
-Spray 13x9 inch baking dish with cooking spray
-Cook sausage and onion in a large skillet until done, adding in peppers the last 5 minutes
-Meanwhile mix together your eggs and milk
-On the bottom of your baking dish, spread out the thawed hashbrowns (making sure they are as dry as possible)
-Add sausage on top 
-Then pour on the egg mixture
-Sprinkle the cheese on top
-Cover with foil and cook 30 minutes, then 10 additional minutes with the foil off.

Crock Pot Balsamic Roast Beef

Another great Pinterest find from
http://addapinch.com/cooking/balsamic-roast-beef-recipe/. I love
recipes that can be easily thrown together and into the crock pot in
just minutes.....this is one of those recipes! 

Crock Pot Balsamic Roast Beef

Ingredients

●1 3-4 pound boneless roast beef (chuck or round roast)
●1 cup beef broth
●½ cup balsamic vinegar
●1 tablespoon Worcestershire sauce
●1 tablespoon soy sauce
●1 tablespoon honey
●½ teaspoon red pepper flakes
●4 cloves garlic, chopped

Instructions

-Place roast beef into the insert of your slow cooker.
-In a 2-cup measuring cup, mix together all remaining ingredients. Pour
over roast beef and set the timer for your slow cooker. (4 hours on High
or 6-8 hours on Low)
-Once roast beef has cooked, remove from slow cooker with tongs into a
serving dish. Break apart lightly with two forks and then ladle about ¼
- ½ cup of gravy over roast beef. (I just mixed some cold water and corn
starch and whisked it into the leftover juices).
-Store remaining gravy in an airtight container in the refrigerator for
another use.