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

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 

Taco Zucchini Boats with Ground Turkey and Black Beans

All of a sudden we are getting lots of Zucchinis from our Garden. The Zucchinis can get very large over night. I like to use the large ones to make Zucchini Boats. You can use smaller ones as well. This is a very simple dinner that is naturally Gluten Free and Low Carb.

Taco Zucchini Boats with Ground Turkey and Black Beans. 

2 Large Zucchinis or 4 smaller size
Washed, cut ends off and slice in half
Scoop out the seeds (I used a Grapefruit Spoon) making sure you don't scrape thru the skin.
Place the Zucchinis cut side up on a parchment lined cookie sheet

Preheat oven 375*

In a Skillet
Add:
2 Tbl EVOO
1 small Onion chopped
Saute until transparent
Add:
1# Ground Turkey (Or Ground Beef)
Mix with the Onions and cook until done
Add:
1- 10.5 oz Canned Black Beans that have been drained and rinsed
1 Packages of Taco Seasoning Mix (My recipe below on how to make your own. Use 1/3 cup seasoning mix 
¾ Cup Water
Mix and simmer for 5 minutes or until water has been reduced and thick

Stuff the mixture into the Zucchini Boats

Sprinkle on Mexican Cheese Blend or any cheese of your choice (As much as you like)

Bake for 25-35 minutes. It depends on how big your zucchinis are. Cook until a steak knife goes in easily. Do not over cook otherwise they will get mushy.

Served with: Sliced Tomatoes, Banana Peppers Rings, Guacamole, Sour Cream and Salsa Sauce

Make your Own Taco Seasoning Mix ~ I do not add salt ~ Adjust any seasonings to your taste

In a Mason jar mix together and give it a good shake:
1 Tbl. Chili Powder
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Ground Cumin
1 tsp. Smoked Paprika
½ tsp. Oregano
½ tsp. Black Pepper
½ tsp. Cayenne Pepper
1 tsp. Minced Dried Onion

I multiple this recipe 5 times. Use 1/3-1/2 cup per 1# of meat adding ¾ – 1 Cup Water

ENJOY! 

Simple Gluten Free & Low Carb Dinner ~ Chicken Thighs ~ Roasted Broccoli & Garlic and Zoodles

Simple Gluten Free and Low Carb Dinner
Boneless Skinless Chicken Thighs, Oven Roasted Broccoli & Garlic and Zoodles

1 Package of Boneless Skinless Chicken Thighs (or as mush as you need)
if there is any skin left on remove it

Place the Chicken in a bowl and Season to taste with:
Salt and Pepper
Fresh Minced Garlic
Seasoning Spice blend of your choice, I used Trader Joe's 21 Seasoning Salute
Drizzle with
2-3 TBL. Extra Virgin Olive Oil
2 TBL. Balsamic Vinegar
You don't want it drowning in the Oil/Vinegar,, use just enough to coat the Chicken

Toss the chicken around with tongs to make sure it is coated

Cover the bowl with plastic wrap

Place in the refrigerator to marinate for at least 1 hour

Spray a glass pan with cooking spray

Remove the Chicken from the bowl,  place in the pan and sprinkle with Parsley

Bake 425* for 20-25* or until the chicken reaches an internal temperature of 165*



Oven Roasted Broccoli and Garlic

Cut the Florets off the Broccoli
Place on a cookie sheet

Season with Salt and Pepper

1 whole clove of Garlic, remove skin and cut large pieces in half and place around the Broccoli

Drizzle with Extra Virgin Olive Oil

Roast in a 425* oven for 20-25 Minutes. Turning them over half way through.



Zoodles:
https://youtu.be/liuoS-WdBGQ


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https://www.facebook.com/SharingGlutenFreeRecipes

Slow Cooker Pot Roast ~ Crock Pot Pot Roast ~ Portuguese Pot roast with Chourico

Slow Cooker Pot Roast ~ Crock Pot Pot Roast ~ Portuguese Pot roast with Chourico

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Heat a large skillet to medium high and add about 2 TBL. Oil
3-4# Chuck Roast
Dry with a paper towel
Salt and pepper both sides
Brown all sides in the skillet  about 4-5 minutes per side

In a large bowl mix:
1 Bag Baby Carrots
1 Onion Sliced
2 Cans (4 oz) Sliced Mushroom
4 Stalks Celery diced
Minced Garlic, Salt and Pepper to Taste
3 Tbl. Gluten Free Flour (use regular flour if not Gluten Free)
Place in the bottom of the crock pot

Top with the Meat
Sprinkle with Garlic and Onion Powder to taste
a Dash or two of Crushed Red Pepper Flakes and 3-4 Bay Leaves

This is Optional:
We like adding Chourico which is a Portuguese Sausage.
Wedge two pieces around the sides of the Chuck Roast

Mix together:
1 14-1/2 oz Can of Diced Tomatoes
½ Cup Red Wine
1-2 TBL Parsley Flakes
Pour over the Meat

Cover and cook
Low 8-10 Hours
High 5 Hours
The times can vary depending on how thick your Chuck Roast is. Check your Meat with a fork to see if it is tender.

I remove the Fat with a turkey baster

Remove the Meat, place on a cutting board and cover with foil. Let it rest for 15-20 minutes.

I do not thicken the broth,, if you would like it thickened use a corn starch slurry

Serve the Pot Roast and vegetables with Mash Potatoes.

ENJOY!




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