Food Processor Quick Gluten Free Banana Bread

Food Processor Quick Gluten Free Banana Bread

2 ripe Bananas 

½ c butter 

Cut Bananas and Butter in 1” slices 

Place in a Food Processor and mix 20 seconds (scrape bowl) 

Add: 1 ½ c. Gluten Free flour or All Purpase Flour

¾ c. Sugar 

1 tsp. Baking Soda 

½ tsp. Salt 

½ tsp. Cinnamon 

2 Eggs 

¼ c. Milk 

2 tsp. Vinegar 

1 tsp. Vanilla 

Blend in the Food Processor for 10 seconds 

Scrap Blend 2-3 seconds more 

If desired add ½ Cup chopped Walnuts or Raisins 

Grease or Spray a 9X5 Pan 

Preheated Oven 350* 

Bake 55-60 Minutes 

Test with a cake tester Or use a Digital Thermometer inserted in the center, 

when it reached a Temp of 200-210* it is done Cool on wire wrack. 

Slice and serve 

This Bread freezer wonderfully. 

I wrap each piece in Plastic Wrap then store in a Zip-Lock bag in a container. ENJOY!

No fuss Pork Chops and Applesauce

 

This recipe has been around for ages. My Mom use to make it and I

make it for my Family. Super easy to make and very delicious 

No Fuss Pork Chops - Pork Chops and Applesauce

Preheat oven to 350*

4 Porkchops - I used thick boneless Chops, use any type of Porkchops

Season to taste with:

Salt

Pepper

Onion Powder

Garlic Powder

Heat up a Skillet on medium heat

add a little Oil 

Brown the Chops on both sides

Place the Porkchops in a Baking Pan

In a bowl mix:

1 Cup Applesauce, I used Unsweetened

1/4 Cup Soy Sauce

Minced Garlic to taste

Pour the Applesauce mixure over the Porkchops

Cover the Baking Pan with Aluminum Foil

Bake for 30-45 Minutes depending on the thickness of the Porkchops

I use a Digital Thermometer to check the internal temperature

When it reaches 160* - 165* the Porkchops are done.

I do not like my Porkchops pink

Many people like them cooked to 145*. Bake to your preference.

I served the Porkchops with:

Trader Joe's Chickenless Riced Cauliflower Stir Fry

and Sauteed Kale 

ENJOY! 

Turkey Meatballs in Cream of Mushroom Sauce - Gluten Free

 

Turkey Meatballs in Cream of Mushroom Sauce - Gluten Free 

Combine in a Kitchen Aid Mixer (Any Stand Mixer) or by hand:

1# Ground Turkey

1/2 Cup Bread Crumbs - I used Gluten Free Bread Crumbs 

1 Egg

1 TBL EVOO

1/2 Cup Shredded Carrots

1/2 Cup Grated Onion

1/4 Cup Grated Parmesan Cheese

1/2 Cup Fresh Parsley Chopped or 2 TBL Dried Parsley

1 tsp Oregano

Salt and Pepper to taste

Garlic Powder or minced to taste 

Using cookie scoop shape into ball

Place in a  Sprayed 9X13 Pan

Bake 375*

30 minutes or until done.

In a Dutch Oven add:

EVOO:

1/2 Cup Chopped Onion

12 Ounces Baby Bella Mushroom Sliced - or any Mushrooms of your choice

Salt and Pepper to taste

Cook until Done.

Add:

1 Garlic Clove Minced

Cook 1 Minute

Deglaze with little White Wine, Cook off.

Add:

1 Cup Vegetable or Chicken Broth

1/2 Cup Heavy Cream

1/2 Cup White Cooking Wine 

Gravy Master for color

Bring to a simmer. 

Cook 5 minutes

Add:

Meatballs

Fresh or dried Parsley.

Optional: 1/2 Package of Frozen or Fresh Green Beans 

Cook until heated

Serve over Cauliflower Rice, Rice, Caulimash, Mashed Potato's, Quinoa, Pasta or Sprouts

Frozen Banana Snicker Bites Gluten Free

Frozen Banana Snicker Bites

2 Bananas: Peeled and Sliced into 1/4" rounds

Peanut Butter (enough to spread on the Bananas)

1/2 Cup Dark or Milk Chocolate Chips

1 tsp Coconut Oil

Chopped Peanuts (enough to top each Banana Bites)

Line a Cookie Sheet or Plate with Parchment Paper.

Place Banana Slices on the Parchment Paper

Spread Peanut Butter on each Banana slice

Melt the Chocolate Chips with your preferred method

add Coconut Oil and stir to melt

Using 2 Spoons drizzle on as much melted Chocolate as you would like

Sprinkle on the Peanuts

Place in the Freezer for 2 hours or until Frozen

Tranfer to a Freezer Bag or Container

My Husband likes them Solid Frozen

I let mine sit out for a few minutes to just slightly soften

ENJOY!! 

Eggplant Rollatini - Gluten Free

Eggplant Rollatini Recipe 

3 Medium or 2  Large Eggplants; remove ends and slice 1/4" thick lengthwise (25-30 depending on the size of the Eggplants) I used a Mandolin to slice the Eggplants. 

Place the Eggplant into a Colander and salt each piece/both sides; let sit 30 Minutes

Rinse the Eggplant and place on Kitchen Towels and pat dry

Line 2 Large Baking Sheets with Parchment Paper and spray with Cooking Spray

Place Eggplants on Baking Pan and season with Black Pepper

Bake in a preheated 400* oven 10-15 minutes.

Remove from pan and completely cool on a wire rack 

Defrost 9 ounce Package of Chopped Spinach

Sauté in a Skillet with EVOO and Garlic, cook for a few minutes, remove from the heat and cool off

After it is cool squeeze the Spinach in Kitchen Towel to remove moisture

In a medium bowl combine:

1-1/2 Cup Ricotta Cheese

1 Cup Shredded Mozzarella Cheese

1/2-3/4 Cup Shredded Parmesan Cheese

1 Egg

1 Garlic Clove, minced

Black Pepper (I skip salt as the Cheese is salty enough for us)

Spinach

Fresh Basil chopped, to taste

Using a cookie Scoop measure out evenly on each piece of Eggplant (about 2 TBl) Roll up the Eggplant

1- 1# 8 Ounce Jar of Spagetti Sauce  or homemade sauce 

Spread half the sauce into a 9X13 Glass Baking Dish sprayed with Cooking Spray

Arrange the rolled Eggplant seam side down on top of the Sauce

Top with remaining Sauce

Sprinkle on Grated Parmesan Cheese to taste

Top with 1 Cup Mozzarella Cheese

Cover with Foil, lightly spray with cooking spray so the cheese doesn't stick.

Bake 350* 45 Minutes, remove foil increase heat to 375* bake 15 minutes or until the Cheese is golden brown

If needed place under the Broiler to brown the Cheese

Cool 10-15 minutes before serving 

Optional:

Garnish with Fresh Basil 

Pineapple Cherry Frozen Dessert

 

My Mom use to make Frozen Dessert, it was a family favorite.

Its great for a Holiday Dessert or any time of the year.

This recipe is naturally Gluten Free. You can make the Dessert Dairy Free by using

Non-Dairy Milk and Non-Dairy Whipped Cream. 

This recipe was from the 1960's and has many names and many variations.

Frozen Dessert

Frozen Cherry Dessert

Frozen Pineapple Dessert

Pineapple Cherry Frozen Dessert 

Old Fashion Frozen Dessert

Grandmas Frozen Dessert 

Grandmas Frozen Fruit Salad

Old Fashion Fruit Salad

No Bake Cherry Dessert

No Bake Pineapple Dessert

Whipped Cream Dessert

Frozen Dessert with Marshmallows 

Pineapple Cherry Frozen Dessert

In a large Dutch Oven/Sauce Pan Add:

40-45 Large Marshmallows 

(Original recipe called to cut the Marshmallows, it isn't necessary)

1/2 Cup Milk of your choice, I used Unsweetened Almond Milk

Melt over low heat, stirring until Melted

Remove from the heat and cool.

1- 10 Ounce Jar Maraschino Cherries, Drained, Rinsed, Cut in Half and Dry on a Paper Towel

1- 20 Ounces Can of Unsweetened Crushed Pineapples, Drained 

1-1/2 Cups of Frozen Whipped Cream (You can use defrosted as well)

When the Marshmallow mixture has cooled add:

Maraschino Cherries

Crushed Pineapples

and Whipped Cream

Fold in and pour into any size pan of your choice.

I used Pyrex Glass 9X11

Cover and refrigerate over night 

You can decorate the Frozen Dessert with more Cut Cherries (Before refrigerating) on the top or leave as is.

To Serve:

Cut into squares and top with some Whip Cream and Cherries 

ENJOY!! 

Baked Swiss Chicken Jazzed Up

Baked Swiss Chicken Jazzed Up - Gluten Free 

Preheat oven 350*

Spray a 13X9 Baking Dish with cooking spray add:

4 Boneless, Skinless Chicken Breast - Pound down evenly

Season to taste:

Black Pepper, Onion Power and Garlic Powder (I skipped salt as the Cheese is salty enough for us)

In a small Bowl combine and pour over the Chicken:

1 can 10-3/4 ounces Condensed Cream of Chicken Soup, undiluted (I found Gluten Free Cream of Chicken Soup at Walmart)

Or you can use Cream of Mushroom Soup

to taste Add:

Minced Garlic (1 Tablespoon)

Spicy Brown Mustard ( 1-2 Tablespoons

Onion Powder

Worcestershire Sauce (1-2 Tablespoons)

1- 4 ounce Can Sliced Mushrooms , give them a rough chop (Optional can leave out)

1/2 Cup White Wine (Or Chicken Stock)

Top the Chicken with:

6 Ounces Sliced or Shredded Swiss Cheese

In a small bowl slightly Crush

1 Cup Gluten Free or Regular Seasoned Bread Croutons - I used Gillian's Gluten Free Garlic Croutons

1/4-1/2 Cup Grated Parmesan Cheese

Parsley (1-2 Tablespoons)

Sprinkle the Crouton mixture over the Chicken

Melt 1/2 Cup Butter

Drizzle the melted Butter over the Croutons

Bake, Uncovered 30-40 Minutes or until

the chicken reaches an internal temperature of 165*

Rest the Chicken for 5 Minutes 

Serve with any sides of your choice 

I found the original recipe from Taste of Home: 

https://www.tasteofhome.com/recipes/baked-swiss-chicken/

Round Chia Seed Crackers

 

Round Chia Seed Crackers 

In a small bowl combine:

1/2 Cup Chia Seeds

1/2 Cup Pumpkin Seeds

1/2 Cup Sunflower Seeds

1/4 Cup Sesame Seeds

1/4 Cup of Hemp Heart (or use all Sesame Seeds if you don't have Hemp Hearts)

I do not add salt because the Pumpkin and Sunflower Seeds that I use are salty enough. 

Optional: You can add 1 tsp Salt and Herbs or Seasonings of your choice

1 Cup Water

give it a good mix and let sit for 5-10 Minutes or until all the Water is absorbed. 

Preheat oven to 300*

Line a Cookie Sheet with Silpat Liner or Parchment Paper

use a #50 Cookie Scoop to measure out the Crackers

Cut Wax paper into Squares

Using the Wax Paper flatten each Cracker with your hand

Then take a Small Plastic Container or Cup and evenly flatten each Cracker

If the Wax Paper gets sticky replace with a new piece.

If the Crackers are connected use a small spatula or knife to separate.

Optional: I top my Chia Crackers with:

Trader Joes Everything but the Bagel Sesame Seasoning Blend

Use another piece of Wax Paper to pat the Seeds into the Crackers 

Bake 15 Minutes

Rotate the Pans

Bake 10 more Minutes

Take pans out of the oven

use a small Spatula to turn the Crackers over

Bake 5 More minutes or until the Crackers are dried.

Depending on how hot or cool your oven is

and how thick or thin you make the crackers

they can take a few minutes more or less to bake.

Mine baked a total of 30 Minutes

Remove the Crackers from the Pans and Cool on a Wire Rack

Cool the Crackers completely before storing in a container.

We usually eat then in a week but they stay fresh for a few weeks.

This has only happened to me once,

it was very humid and I didn't close the container completely and they got a tad soggy.

I placed them back on a Silpat/Parchment lined cookie sheet

and dried them in a 200*F Oven. (Depends how soggy they are can take 10-15 minutes Plus keep an eye of them)

You can serve the Crackers Plain or with:

Cheese

Hummus

Sprouts

Avocado Mash

Side of a Salad

Peanut butter (I skip the seasonings if I'm topping with Peanut butter)

or anything of your choice

My version of the Trader Joes Everything but the Bagel Sesame Seasoning Blend 

1 TBL Sesame Seeds

1 TBL Dried Minced Garlic

1 TBL Dried Minced Onions 

1 TBL Black Sesame Seeds 

1 TBL Poppy Seeds 

I opt out of adding Salt. Add Salt to taste if you prefer.

I will make this recipe times 5 or 6 to fill the jar

adjust to your liking.

I use Manitoba Hemp Hearts - Shelled Hemp Seeds

If you do not have Hemp Hearts add Sesame Seeds in place of the Hemp Hearts.

You can use Hemp Hearts in 

Smoothies

Sprinkled on Salads or Yogurt

Chia and Flax Puddings

There are many suggestions on line on how to use Hemp Hearts

Link to my Video for

Hemp Seed Heart Crusted Baked Chicken Tenders 

https://www.youtube.com/watch?v=xlc5kD2XA6Y

To print the recipe:

http://sharingglutenfreerecipes.blogspot.com/2016/05/hemp-seed-crusted-baked-chicken-tenders.html

San-J Orange Sauce Chicken and Vegetable Stir-Fry

 

San-J Orange Sauce Chicken and Vegetable Stir-Fry

Cut about Boneless Skinless Chicken Thighs in bite size cubes (Use the amount of Chicken that you need for how many servings)

You can use Boneless Skinless Chicken Breast, I find thighs stay moist. 

Heat up a Wok - Medium/High

Add EVOO

Add a Large Bag of Frozen Vegetable or Fresh Vegetables cut up of your choice

Sauté to desired tenderness. Add Minced Garlic to taste

I sautéed the Vegetables for 11 Minutes (Could take more or less time depending on which veggies your using)

Remove the Vegetable's from the Wok and set aside

Using the same Wok 

Add EVOO - Heat Medium/High

Add the Chicken, let it cook for a couple of minutes before you flip/toss it

Season the Chicken with Garlic Powder to taste

Sauté until the Chicken is done (time depends on how much and how big the chicken pieces are)

Add back the Vegetables

I'm using San-J Orange Sauce - Asian Glaze and Stir-Fry it is Gluten Free in a 10 Ounce Jar. 

Store leftover in Refrigerator. 

Add as much or as little of the Orange Sauce. Use Spatula to mix together.

I start off with a little and add more if needed.

Cook for 2 Minutes

I served The Orange Chicken and Vegetables in a Bowl as is.

You can serve on top of Cauliflower Rice or Rice or anything of your choice. 

My Husband likes to add any type of Hot Sauce to his Bowl. 

San-J Orange Sauce - Asian Glaze & Stir-fry is Gluten Free

I'm making a Chicken and Vegetable Stir-Fry. Its a quick meal.

San-J Orange Sauce is a great Dipping Sauce for Spring Rolls and Dim Sun.

San-J Orange Sauce is a great Tangy alternative to Ketchup, Mustard or Mayonaise.

San-J Orange Sauce is great Drizzled of Salads or Vegetables

San-J Orange Sauce is a great Glaze for Tofu, Ribs, Shrimp or toss with

any Protein or Vegetables of your choice.

ENJOY!! 

DIY Homemade Hot Chocolate

 

DIY Hot Chocolate Recipe - January 31 is National Hot Chocolate Day 

I love Hot Chocolate. All the Pre-packaged Hot Chocolate Mixes are way to sweet for my liking. 

Its very easy and quick to make your own Hot Chocolate. 

If you like it more Chocolaty or Sweet, You can adjust the recipe to your liking. 

I use Whole Milk but you can use any Milk or Non-Dairy Milk of your choice. 

As well as use any Sugar or Sugar Substitute of your choice. 

Add flavors of your choice.

DIY Homemade Hot Chocolate

One Cup Serving: 

In a small Sauce Pan combine with a small Whisk:

2 Tablespoons of Cacao Powder or Cocoa Powder

1 Tablespoon of any Sugar or Non-Sugar Substitute your choice; I used Brown Sugar

Pinch of Salt

Measure out 1 Cup of Milk (Up to 1-1/4 Cups) of your choice: 

Only adding 2 Tablespoons of the Milk at first

Whisk together over a Medium-Low Heat until Cacao and Sugar are dissolved. 

Take a couple of minutes to dissolve.

Whisk in the remaining Milk of your choice

Heat over Medium Heat; Whisking occasionally until Hot. 

Making sure not to Scold or Rapidly Boil the milk. 

Splash of Vanilla Extract (Variations below)

I like the taste of Cacao Powder. If you like it more Chocolaty add more Cacao Powder or less depending on your taste.

Feel free to use Cocoa Powder.

Use any sweetener of your choice. I use either White or Brown Sugar. 

You can substitute:

Stevia

Agave Syrup

Honey

Maple Syrup

Swerve

Splenda

Truvia

Monk Fruit 

Etc... 

I use only 1 Tablespoon, if you like it less sweet or more sweet adjust to your liking

Use any Milk or Non-Dairy Substitute of your choice such as Almond Milk etc.. 

I also will add Peppermint Extract occasionally.

I recently found Monin Salted Caramel Gourmet Syrup that I will add 1 tsp. its very sweet so you sparingly.

If its to sweet for your liking cut back on the Sugar. If you like it really sweet add as

much as you like. 

Pour the Hot Chocolate into a Mug

Serve as is or top with:

Marshmallows

Whipped Cream - Dairy or Dairy Free 

Cacao Nips and a drizzle of Salted Caramel 

or Torani Dark Chocolate Sauce

Candy Cane

Cinnamon 

Or any other flavor of your choice

This recipe can be multiplied easily.

Modify any of the Ingredients to your liking. 

ENJOY!! 

Creamy Tuscan Shrimp ~ Gluten Free and Low Carb

Hi, 

This is a super easy meal to make and so delicious!  ENJOY!! 

Creamy Tuscan Shrimp - Gluten Free and Low Carb 

In a large Skillet

Melt 2 TBL Butter

add 1 TBL EVOO

Add:

1# Cleaned and Peeled Shrimp

Salt and Pepper to taste

Cook until turns pink 3-4 minutes.

Add 2 Garlic Cloves Minced

Red Pepper Flakes to taste

Cook one minute

Add:

¼ Cup White Wine reduced by half, about 3 minutes.

Stir in 

1/4 Cup Sun Dried Tomatoes

2 Cups Chopped Kale or Spinach fresh or frozen (5 ounces)

Cook until Kale/Spinach is wilted about 2 minutes.

Stir in

1/2 Cup Light or Heavy Cream or more if you like it thinner.

1/4-1/2 Cup Grated Parmesan Cheese

Heat thoroughly

Serve over Cauliflower Rice or Zoodles