Gluten Free Sloppy Joes

This recipe is really easy, but you will have to purchase gluten free hamburger buns. We have found that the best we can find to buy is found at Macey's here in Utah. The brand is New Grains. Let me know if you can find any other ones.

Ingredients:
1 lb. Ground Beef
1 can GF Tomato Soup*
Ketchup
Mustard
Garlic Salt
Onion Powder

Directions:
Brown beef in a skillet. Once the meat is brown, drain the juices and add the other items. If you noticed several of them don't have a measurement. This is because some people may or may not like a lot of ketchup, mustard, onion powder, or garlic salt. I use about 1/2 C of Ketchup, 2 Tbsp. Mustard, 1 tsp. garlic salt, and 1 tsp. onion powder. My family and I enjoy this recipe, but the great thing is, you can do less of any of them or add more to get the flavor you want. Once it is cooked, you can place it onto the Gluten Free Hamburger Buns.

Gluten Free Baked Tacos

This recipe is a great one to make on a night that you don't want to cook for a long time.

Ingredients:
1 lb. Ground Beef
1/2 C chopped Onion
2 Cloves of Garlic, Minced
1 Tbs. Chili Powder
1 Can GF Tomato Soup*
10-12 Hard Shell Tacos
Cheese, Shredded Lettuce, Chopped Tomatoes

Directions:
Brown meat, onion, garlic, and chili powder until meat is cooked, drain. Stir in soup. Heat through. Fill taco shells with meat mixture. Bake 350 degrees F for 5 minutes. Top with Cheese, lettuce and tomatoes after the tacos are cooked.

*I have not found GF canned Tomato Soup. I use the Pacific brand Cream of Tomato Soup. It isn't condensed, so you have to put a little more and cooked it in the skillet a little longer to evaporate some of the liquid, but leave behind the tomato part.

Gluten Free Beef Stroganoff

This has been a family favorite for years. The hard part was when we found out that my wife couldn't eat gluten, it was a downer that we couldn't have it. After some experimenting, and several trials I finally found a way to make it well.

Ingredients:
1.5 lbs Boneless Top Round Steak
1/4 C Margarine
1 can of GF Cream of Mushroom Soup*
1 (8 Oz.) Can of Tomato Sauce
1/2 Cup Chopped Onions
1 tsp. GF Worcestershire Sauce
2 GF Beef Bouillon Cubes
1/2 tsp. Salt
Shake of Garlic Salt
1 C Sour Cream
Hot cooked GF Noodles (we use Penne)

Directions:
Remove fat from Round Steak. Cut into 1/4 inch strips. Melt margarine in skillet, add meat and brown. Add remaining ingredients EXCEPT Sour Cream. cover and simmer 40 minutes until meat is tender. Turn off heat and add sour cream. Serve over hot noodles.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

Directions:
Mix all the ingredients together. This creates the soup mixture.

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it doesn't burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace your can of soup.

Gluten Free French Toast Casserole

I made this for my wonderful wife for Mother's Day. It turned out really well and my wife enjoyed it.

Ingredients:
Main:
1- 12 ounce loaf Gluten-free Bread cut into 3/4 inch cubes
1- Apple, pealed and coarsely chopped
8 Eggs
3 Cups Milk (or milk substitute)
1/4 Cup Real Maple Syrup
1 teaspoon GF Vanilla Extract
3/4 teaspoon sea salt
1 teaspoon ground cinnamon

Topping:
3 Tbsp. Cold Butter, Diced
3 Tbsp. sugar
2 Teaspoons ground cinnamon
Maple Syrup

Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 x 2 in baking dish.
3. Spread bread cubes in bottom of baking dish.
4. Sprinkle the chopped apples evenly across the top.
5. In a mixing bowl, beat the eggs.
6. Add the main ingredients to the eggs.
7. Beat until well blended.
8. Pour the egg mixture over the bread cubes.
9. In a small bowl, mix together the sugar and ground cinnamon from the topping ingredients.
10. Sprinkle cinnamon and sugar mixture over the top of the casserole.
11. Dot the top of the casserole with butter pieces.
12. Bake for 45-50 minutes or until a knife inserted near the middle comes out clean.
13. Remove from oven and let stand for 5 minutes before serving.
14. Serve with syrup on top and a side of fresh fruit.

Quick Gluten Free Meals

Brittany and I enjoy a nice sit down dinner, but, let's be honest, not every night is that possible. I decided to compile a couple quick recipes that could be made quickly and fairly inexpensively.

The first is chicken tacos. This is a family favorite.
Ingredients:
Rotisserie Chicken (we get the one from Costco)
Corn Tortillas
Vegetable Oil
Salsa
Guacamole
Other Toppings of your choice

Directions:
Heat up the oil in a frying pan and cook the corn tortillas. I enjoy them a little fried, but if you would rather not fry them, just put a little PAM spray on the pan and cook the corn tortillas. Once the tortillas are cooked, just pull chicken right off the bone and put it into your tortillas and fold them up like a taco. The final step is to add whatever toppings you want. We usually do a restaurant style salsa and guacamole.

The second is a great recipe for left overs.
Chicken Quesadillas:
Ingredients:
Corn Tortillas
Leftover Chicken from the Rotisserie (cooked up chicken breast works also)
Tostitos Queso Dip

Directions:
Warm up the queso in a pan and add shredded chicken (1 Jar of dip to about 2 1/2 Cups of chicken). Place 2 Corn Tortillas in a frying pan and brown one side. Once those sides are browned flip them over and spoon on about 2 to 3 spoons of the queso chicken mixture onto one of the tortillas. Then flip the other tortilla on top so the unbrowned side is facing outward. Cook the one side and flip over to cook the other side of the quesadilla. You can serve it with Sour Cream, Salsa, and Guacamole.

The Third is nachos.

Ingredients:
Tortilla Chips
Queso Dip
Cooked Beef or Chicken (cooked with GF Taco Seasoning)
Salsa
Sour Cream
Corn
Beans
Peppers
(Usually we buy a can of corn that has the beans and peppers in it)
Directions:
Cook up the Beef or Chicken in Taco Seasoning. If cooking the chicken, shred it or cube it to be easier to eat with the nachos. Heat up the queso dip. Place the tortilla chips in the oven on broil to warm them up. Once the tortilla chips begin to brown a little, pull them out and dish up. We usually just place all the toppings on the table and everyone dishes up what they want.

White Bean Chicken Soup

Ingredients:

1 lb chicken

1 med. onion

1 1/2 tsp garlic powder

1 Tbs vegetable oil

2 cans great northern beans

1 can chicken broth

2 cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1 cup whipping cream 

Directions:

Saute chicken, onion, and garlic powder in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add sour cream and whipping cream just before serving.