Zucchini Raviolis

 

Zucchini Raviolis ~ No Pasta ~ Naturally Gluten Free and Low Carb

In a Dutch Oven add: 1-2 TBL. EVOO 1# Ground Turkey (Or Ground Chicken or Ground Beef) 1 Small Onion Chopped 

Minced Garlic to Taste 

Season to taste with Basil and Italian Seasonings. Cook until done. 

Drain fat if needed. 

Add: 28 Ounce can Crushed Tomatoes 

1-14 oz can Diced Tomatoes 

1-8oz can Tomato Sauce Simmer 30 minutes, Adjust Seasonings if needed and add Parsley Flakes. Simmer an additional 30 Minutes.

Wash and cut off ends of 5-6 Medium Zucchinis or 3 Large Zucchinis sliced thin with a large Vegetable Peeler, Mandolin or Knife. 

Place in a Colander and sprinkle with Salt. This removes moisture. After 15 Minutes remove the Zucchini Slices and wipe dry with Towel. A total of 108 Zucchini Slices. 

In a Skillet add: 1-2 TBL.EVOO 

1 box Frozen Spinach thawed and saute 5 minutes. 

Add Minced Garlic to taste and saute 1 minute. 

Remove from the pan, place into a bowl or container and cool in refrigerate covered. 

In a large bowl add and combine well: 2-1/2 cups Ricotta Cheese 3 TBL Fresh Basil, finely sliced Dried or Fresh Parsley chopped to taste ½ Cup Parmesan Cheese add Cooled Spinach Salt and Pepper to taste.

Working on a cutting board place 2 Zucchini Strips vertically and 2 Strips horizontally to make a cross. Use a small cookie scoop (I used #50) or about 1 TBL of Cheese filling, place in the middle of the Zucchini Cross. Fold in each side to seal the mixture in. Flip over the 'Ravioli' seam side down. Repeat with remaining Zucchinis. To Fold: Top down to Middle, Right Side to Middle, Bottom up to Middle and Left Side to Middle.

Pans: I used 2- Glass 9X13 and 8X11 

Pour 2 Cups of Sauce into each of the pans and spread across bottoms Place the “Raviolis” into the 2 Glass Pans seam side down. 

Then add 2 Cups of Sauce on top of each pan of  the“Raviolis” 

Mix together in a bowl: 2 Cups of Mozzarella Cheese ¾ Cup Parmesan Cheese spread between both pans. 

Bake in a Preheated 425* Oven If baking right away cook for 20 Minutes or until done. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. 

If baking later cover each pan with Plastic Wrap and place in Refrigerator. Take out of Refrigerate 30 minutes ahead and bake 425* for 30 minutes. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. Turn Broiler on high: Broil to get Cheese golden brown. About 1-2 minutes Sprinkle on fresh Basil sliced Rest for 15-20 minutes before serving. 

We get several meals from this recipe. You can cut the ingredients in half and make one pan if you prefer. I like to make two pans since I'm already doing the work. These taste even better the second day. TO Reheat: I take out what I need and place on a dish and microwave for 2 minutes or until warm. If you don't like to use a Microwave place what you need in an oven proof dish and heat up in the 400* oven until hot. Do not over cook/heat it could get mushy. ENJOY!

Broccoli Cheddar Soup and Red Lobster Cheddar Bay Biscuits Gluten Free

 

Broccoli Cheddar Soup - Gluten Free or Regular 

In Silver Dutch Oven:

Melt 1/2 Cup Butter

Add:

1 Diced Onion - See note

Sauté over Medium Heat until Translucent

Add to Taste:

Salt and Pepper

Cayenne Pepper

Paprika

Add: Minced Garlic to Taste: cook 1 Minute

Add: 2-3 Large Carrots Shredded: Sauté 5 Minutes

Add: Broccoli Cheddar Soup 1/2 Cup Flour: Cook 1-2 Minutes

Add: 4 Cups Chicken Stock: Stir in and bring to a Boil

Add: 16 Ounces Broccoli Florets chopped into Small Pieces: Fresh or Frozen (Defrost if Frozen)

Simmer for 10-15 Minutes or until Broccoli is Tender

Stir evert 1-2 minutes so it doesn't stick

Add: 2 Cups Milk or Heavy/Light Cream : Bring to a Simmer and Cook a 2-3 Minutes 

If the soup is to thick add a little more Chicken Stock. 

Take off Heat and Add: 12 Ounces Shredded Cheddar Cheese, Stir gently until Cheese is Melted

Note:

I had over cooked the Onion but found they tasted a lot better when caramelized. 

I served with

Red Lobster Cheddar Bay Biscuit Mix - Gluten Free

Followed directions on the package . 

Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free

 

Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free 

In a Large Mixing bowl combine:

1-1/2# Ground Turkey or Beef

1/2 Cup Parmesan Cheese

Spices to Taste:

6 Garlic Cloves; minced

Onion Powder

Oregano

Italian Seasoning

Salt and Pepper

4 TBL. Fresh Chopped Parsley or 1 TBL Dried Parsley

1/2 Cup Shredded Carrots

1/3 Cup Ground Flax or Bread Crumbs

1 Egg

1 TBL Extra Virgin Olive Oil 

Form into Small Meatballs

Bake in a sprayed 9X13 Pan

400* ~ 30 Minutes or until Done

In a Crockpot Add:

Meatballs

2-32 ounce boxes Beef or Chicken Stock

1-2 Cans Mushroom

4 Ribs Chopped Celery

1 Medium Onion Chopped

1 Bag Baby Carrots or 5 Whole Carrots chopped

2 Medium Tomatoes Chopped 

1/2 Cup Sun Dried Tomatoes

Seasonings to taste:

Garlic Powder

Italian Seasoning

Parsley

Salt and Pepper

Add the Meatballs

Cook on High 4 Hours

Add:

2 Medium Spiralized Zucchinis or cut half moons

Add 1 Cup Fresh (Cut in half) or 8 Ounces Frozen Green Beans or any leftover vegetables 

Cook on low 1-2 hours or until done

Adjust Seasonings and if needed add more Chicken/Beef Stock

Serve with Parmesan Cheese

Tortellini Sausage Kale Soup

 

Tortellini Sausage Kale Soup 

8 Sweet or Hot Italian Sausage sliced into bite size pieces

Heat a Stock pan add a little oil

Add the Sausage, brown the Sausage, it will not be fully cooked

Add: 

1 Medium/Large Chopped Onion

Minced Garlic to taste

1 Cup Chopped Carrots

1 Cup Chopped Celery

Sauté 10 Minutes

Deglaze with Red Wine (Or Chicken Stock)

This helps get up all the tasty bits; cook of the wine

Add: 

Crushed Red Pepper Flakes to taste if using Sweet Sausage (Can add to the Hot Sausage if you like)

Add:

40 Ounces Chicken Stock (See footnote)

Bring to a Boil - turn down to a simmer

Cover with Lid partially tilted

Simmer for 20 Minutes

I'm using Gluten Free Tortellini

You can use regular Tortellini as well 

Follow cooking directions on Package (See footnote) cooking in separate pan of boiling water

Add:

1- 16 ounce Package of Chopped Kale: Wash, Rinse and Drain

Remove hard stems

The Kale will shrink down fast

Add:

1 Cup more Chicken Stock: Bring to a Boil; cook until Kale is tender

Add 2-3 More Cups or Chicken Stock (see footnote)

Add:

1 - 29 Ounce can of any beans of your choice; Drain and Rinse

Add:

Tortellini and Beans only have to heat for couple of minutes. You don't want to over cook the Tortellini

Footnotes:

Chicken Stock

Add as much to your desired consistency. I always start out with less then add more as needed.

I used a total of 64 Ounces if you want it thinner add some water

Tortellini

I used

Taste Republic Gluten Free Four Cheese Tortelloni - 9 Ounce Package

Use any Gluten Free Tortellini of your choice

If you use Wheat Tortellini I believe they are in a 13 Ounce Container, you may have to add a little extra Chicken Stock if Soup is to thick 

You can also use Gluten Free or Regular Pasta if you don't have Tortellini

Gluten Free Bread:

GreenLite Classic Gluten Free Artisan Bread

I didn't care for this bread. You may enjoy it.

I purchased it at Whole Foods in the frozen section 

This is the type of Recipe that you can make adjustments. 

Adding more of less of any of the ingredients.

ENJOY!! 

Mexican Chicken Corn Chowder - Gluten Free

Mexican Chicken Corn Chowder

3-4 Boneless Skinless Chicken Breast, cut into 1" pieces

Salt and Pepper to taste

In a Dutch oven add:

3 TBL Butter, melt

Add:

1 Medium Onion Chopped 

Chicken Breast - cook until Browned and no longer pink (don't over cook)

Add:

Minced Garlic to taste, cook for 1 Minute.

Add:

2-1/2 Cups Chicken Stock

2 tsp Ground Cumin

Bring to a Boil and reduce heat, cover the pan and simmer for 5 Minutes

Add:

2-1/2 Cups Half and Half or Light Cream

1 Can (14-3/4 Ounces) Cream Corn

2-1/2 Cups Frozen or Fresh Corn

1 Can (7 Ounces) Chopped Green Chili's, undrained

2 TBL Hot Sauce, I used Sriracha Sauce (Add to your taste)

2 Cups Shredded Monterey Jack Cheese

3 Large Potatoes, washed, peeled or unpeeled your choice and cut into bite size pieces 

I precooked/boiled the Potatoes in a separate pan for 10 minutes- not fully soft 

You can cook the potatoes in with the Chowder, I didn't want to dry out the Chicken.

Stir together, Cover the Pan and cook over low heat for 20-30 minutes, stirring occasionally making sure the

cheese is melted.

Adjust Seasonings if needed

Garnish with Parsley or Cilantro

Serve with Tortilla Chips/bread/rolls/crackers 

ENJOY!!!

Recipe adapted from Taste of Home