Category Archives: Dinner

Crispy Kale

Clearly being “guilt free” I get very excited when I find a healthy substitute for something I should not be eating. I love munching on anything that is crispy and salty but its not easy to do with out all the fat and calories. When I learned you can do the same with a vegetable I was excited. I have been making these forever and they never get old.

Ingredients:

1 Bunch Kale

Cooking Spray

Lots of Sea Salt

The first step is the most important and is better done a head of time. Rinse the kale well and dry. You can dry by patting with paper towel or laying out for a bit on some towels to air dry. Then tare the leaves of the thick center stem. Place each piece on a well sprayed and foiled cookie sheet. Then spray the kale on top well and sprinkle with salt. Bake for about 12 minutes on 350 degrees turning half way. You will know when they are done as soon as they are all crisp. Some of the tray may finish first so just remove and continue cooking the rest.

They are best eaten as soon as they are done or store in a air tight container if needed.

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Fish Sticks

Fish sticks are the only thing I ever ordered as a kid. Something about the crunchy out side and the flaky middle. Dipping it into anything and being able to eat with your hands. I have yet to find a fish stick gluten free that I like until I made my own. This recipe got a boyfriend stamp if approval so we know its good.

Ingredients:

4 Tbs Corn Meal
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Paprika
1 tsp Salt
1 Egg
1 Pounder Cod
2 Tbs Milk

Mix corn meal, garlic, onion, salt and paprika in a bowl and pour onto a flat plate. In the bowl whisk egg and milk. Now cut fish into strips or large chunks. Dip each piece into egg and then roll in corn meal to coat. Place each piece on a sprayer foil baking sheet. Cook at 400 degrease for 10-15 minutes and turn half way until golden brown. Enjoy!

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60 Second Fancy Red Sauce

Pasta and sauce is a staple in my house at least once a week. I must admit that I often buy a jar a week but I really am not a fan of any of the store bought stuff. A good red sauce does not need to take hours to make. My version is quick and super tasty.

Ingredients:
2 Cup Crushed Tomatoes or Puréed Tomatoes
1 Tbs Capers
1 Cup Canned Pitted Olives
1 Tbs Tomato Paste
1/4 Cup Red Wine or 1 Tbs Balsamic
1 Tbs Raisins
2 tbs Parsley
2 tbs Oregano

Start by placing tomatoes and paste in pan with wine heating and sautéing together over medium heat. While cooking chop olives and capers a pour into sauce. Add herbs and continue to cook until it comes together. If it becomes to think just add a little water and it will smooth out no problem.

When your ready to serve throw in some squash or pasta and top with Parm cheese.

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Pumpkin Hummus

As always I continue to look for fun new ways to use pumpkin. I was trying to come up with something fun for a brunch and I figured a pumpkin spread would work great. With an idea of hummus in my mind this is what I created.

Ingredients:

1 1/2 Cups Pumpkin
1 Can Chickpeas
2 Tbs Peanut Butter
2 Tbs Almond Milk
1/2 Vanilla Extract
Pinch of Salt
2 tsp Pumpkin Spice
2 Tbs Brown Sugar
1 Tbs Splenda

Start by blending chickpeas, almond milk and peanut butter in a food processor until smooth. Nest add all remaining ingredients. Once its well blended place in a clean bowl and store in fridge until you read to serve but for at least 30 min.

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Spicy and Sweet Corn Bread

Another simple gluten free bread that easy to make with no gluten free flour in the house. Spice it how ever you want. It cooks super fast so keep an eye on it.

Ingredients:

2 Cups Corn Meal
2 eggs
1/3 Cup Parm Cheese
2 Cups Any Kind of Milk
3 Tbs Honey or Maple Syrup ( or a little of both )
2 Tbs Sugar
2 tsp Salt
2 Tbs Melted Butter
1/2 tsp Chile Pepper
1 tsp smoky Paprika
2 tsp Baking Soda

Place everything except for milk in a bowl and mix well. Feel free to change spice up how ever you want. Then add milk. It will look very wet but mix well and let stand for five minutes before placing in square baking dish. Spray backing dish well and pour in batter. Bake at 450 for 20 minutes and watch that it does not burn.

Enjoy warm with butter or honey.

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Creamy Mashed Squash

The other day I was really in the mood for mashed potatoes but I did not want to eat something so starchy and high in carb. This worked out great and would go well with anything.

Ingredients:

1 Large Squash peeled
2 Tbs Light Cream Cheese
1 Tbs Salt
1 Tbs Grated Cheese

Start by cutting the large squash in chunks. Place squash into pot with boiling water and salt. Once the squash is soft, drain and return to pot. Mash with a potato masher and add both the cream cheese and grated cheese. Mash and mix well.
Serve hot and enjoy.

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Skinny Holiday Hot Chocolate

I love every type of hot chocolate imaginable. I am lucky to live in a city with tons of special little hot chocolate places. Since I like to lighten things up this is my recipe that will make you next mug of steamy hot chocolate completely guiltless.

Ingredients:
2 Tbs Coco Powder ( Hershey makes a great one)
1 – 2 Tbs Any Sugar
2 Cups Water
1/4 Cup Skim or Almond Milk
1/2 tsp Salt
1 tsp Vanilla
* Cinnamon or Spice Optional
** marshmallow, whip, peep or candy cain for garnish

Place everything in a small pot and whisk well. Bring mixture to a boil and lower to a simmer. Simmer uncovered for about 15 minutes whisking frequently. Cook until thickness you desire is reached. Serve with any topping you want. I love using festive peep for the holidays.

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Prince Charming Tortilla Soup

Once upon a time I met a boy who first told me a story about his love of cooking. After a long day of work and hanging out he offered to bring food over and make some famous soup. Being the foodie I am, I welcomed the idea. After a short trip to the store he was off banging away in the kitchen and cooking up a storm. Not allowing me to taste anything until it was done. Hours later after talking well into the early hours of the morning I was served a wonderful bowl of tortilla soup. It was savory with a little spice. With the warm broth, colorful veggies, fresh herbs and crunchy topping I knew this was something special. This was a soup made with love and the game was over. I found my prince because of a bowl of soup.

Ingredients:
3 Cups Chopped Cooked Chicken or Turkey ( Great use of left overs 🙂
1 Big Can Crushed Tomatoes
5 Cups Broth
2 Celery Stalks Chopped
1 Can Corn
1 Can Black Beans
1 Onion Chopped
2 Cloves Garlic
1 Lime
1 Tbs Salt
1 Tbs Chili Powder
1 Tbs Cumin
2 Bell Peppers
1 Cup Cilantro Chopped
* optional tortilla chips to top

Start by browning all onions, garlic, celery and bell peppers in a well sprayed large pot, cook till translucent and soft. Add broth, tomatoes and juice of the lime and bring to a boil. Add spices and lower heat to maintain a low simmer. Finally add turkey, corn, beans and cilantro. Cook at a low simmer for about 2 hours. Serve hot with tortilla chips on top.

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Stuffed Mushrooms

For the holidays, I have been looking for fun new gluten free appetizers. Since I try to incorporate veggies as much as possible , I figured stuffing mushrooms would be great. This recipe was a hit with my family for dinner and the few leftovers became part of my egg dish in the morning.

Ingredients:
2 Packs Baby Bella Mushrooms
2 Cup Ricotta Cheese
2 tsp Salt
2 tsp Pepper
2 Cloves Garlic Chopped
1 Medium Size Onion Chopped
1 Pack Frozen Spinach ( thawed )

Topping:
One Cup Gluten Free Bread Crumbs or Crushed Nuts
1/4 Parm Cheese Grated
Small amount for Onion and Garlic Powder
Salt and Pepper to Taste

Start by cleaning the stem out of the mushroom ( save the stem).
Oil Mushrooms and lay on cookie sheet. Place cheese, salt, pepper, mushroom stems in big bowl or food processor. Then stuff filling into mushrooms.

Next, take all the indigents for the topping and mix together. Pour topping all over mushrooms and broil on low for 5-10 minutes until the topping starts to brown and mushrooms are cooked.

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Disappearing Pumpkin Soup

Everyone knows I love pumpkin. Well I have to admit both my boyfriend and Dad are not big fans. I was determined to make something pumpkin for dinner but I knew I had a hard group to please. Well this soup has the title for a reason, it was gone in less then 15 minutes. It truly is out of this world. I promise it won’t disappoint.

Ingredients:

2 Cups Pumpkin ( I prefer my fresh or frozen from my Pumpkin Breakdown recipe but can pumpkin would work)

1 Peeled and Chopped Apple

3 Cups Vegetarian Broth

1/2 Tbsp Pumpkin Spice

1 tsp Tyme

1 tsp Rosemary

2 tsp Salt

2 tsp Sugar

1 Tbsp Oil

1/4 Cup Heavy Cream

1/2 Cup Skim Milk

Start by placing the onion and oil in the slow cooker on high for 20 minutes. Then add all remaining ingredients and cook on low for at least 8 hours. Taste and adjust seasoning as you would like. Pour the whole mixture into a pot and pure with an immersion blender. Then heat soup and serve hot. This soup is great to make the day before and leave in the fridge until the next day. Just heat and serve.

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