Category: Gluten Free

Greek-Style Meatloaf

Turn your ground beef into a tantalizing Greek-Style Meatloaf and your family will ask you to make it over and over again

Watch Chef Debee making Greek-Style Meatloaf on YouTube

Bake:  350 degrees   Time:  60 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 pounds ground beef (I have used half ground Turkey)
2 eggs
1/2 cup ketchup
1 large red onion chopped finely
1/2 cup panko breadcrumbs (to make it Gluten Free, use Rice Bread Crumbs)
1/3 cup sundried tomatoes chopped
1/3 cup kalamata olives chopped
2 cloves roasted garlic chopped
1 teaspoon salt
1 teaspoon pepper
1 cup goat cheese crumbled

Directions

1.  In a large bowl add the ground beef with all of the ingredients and mix well
2.  Shape into one large oblong shape and place in a 9×13 baking dish, lightly oiled
3.  If desired you can shape it into two and place into 8×4 loaf pans
4.  Bake in a pre-heated 350 degree oven for 60 minutes or until 160 degree inside temperature
5.  Let stand for 5-10 minutes before cutting

*  Visit my Food Facts page for information on Goat Milk/Cheese

Italian Spaghetti Squash

Using Spaghetti squash as pasta makes this an Italian dish that is Gluten free and Diabetic friendly

Watch Chef Debee making Spaghetti Squash on YouTube

A TOTALLY GLUTEN FREE DISH

Bake:   400 degrees   Time:  60 minutes

Ingredients

1 spaghetti squash
1 pound turkey ground
1 1/2 teaspoon basil crushed
3/4 teaspoon oregano crushed
1/2 teaspoon salt
1/2 pepper
3/4 teaspoon onion powder
1 can (28 oz.) tomatoes crushed
4 slices lite swiss cheese (prevalone or mozzarella)
pecorino/romano cheese grated

Directions

1.  Cut squash in half lengthwise, remove seeds and place cut side down in baking dish of water & bake in pre-heated 400 degree oven for 60 minutes
2.  Brown ground turkey in a little oil in a hot skillet till all pink color is gone
3.  Add all the dried ingredients and then the crushed tomatoes
4.  Cover pan and simmer 20 minutes
5.  Fork out the squash from each half and put in a large bowl, adding about two-thirds of meat sauce and stir together
6.  Return squash/meat mixture to each half of squash skins
7.  Sprinkle top with pecorino/romano grated cheese and add two slices of cheese to each half of squash
8.  Microwave until cheese is melted

* To learn more about Spaghetti Squash go to my Food Fact page

Sit down to an easy and delicious Mac’n Cheese dish using 4 of your favorite cheeses with a crunchy topping to sink your teeth into

Watch Chef Debee making Mac’n Cheese on Youtube

Bake:  350 degrees     Time:  30 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

1/2 pound pasta (8 oz.) or us Rice Pasta for a Gluten Free dish
4 ounces cream cheese
4 ounces Cheddar cheese shredded
4 ounces Swiss or Colby cheese shredded
1/2 cup Pecorino/Romano cheese grated
1/2 stick butter
1 cup half and half

Topping
1 cup Panko bread crumbs
1/2 stick butter melted

Directions

1.  Cook pasta about 5-7 minutes in boiling water
2.  Drain all water from pasta and return to pan and add the next 6 ingredients blending on very low heat until all blended
3.  Put into a 2 quart buttered casserole
4.  Mix bread crumbs with melted butter together and place on top of pasta
5.  Bake in pre-heated 350 degree oven for 30 minutes

*  Add 1 cup cottage cheese and make it a 5 cheese dish along with a 1/2 cup half & half
*  Go to my Food Facts page and learn more about Cottage Cheese and its benefits

For a fast and simple, yet comforting dish, here is a twist on my Chicken Cacciatore.  Use only three staple ingredients for this tasty, mouth watering flavor in my Chicken Cacciatore

Watch Chef Debee making Chicken Cacciatore on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 very large chicken breasts each cut in two
1 very large red onion chopped
28 ounce can crushed tomatoes
3/4 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
1 3/4 cups Cream Sherry
Pasta of your choice–whole what or RICE pasta for gluten-free

Directions

1.  In a large hot skillet, pour oil and then add chicken and brown until very golden brown, about 4 minutes on each side
2.  Add chopped onion and 3/4 cup of the Cream Sherry and cover pan, simmering about 30-45 minutes
3.  Add crushed tomatoes and another 3/4 cup Sherry and cover pan and simmer another 15-20 minutes
4.  Turn off and and remove from heat and add remaining 1/4 cup Sherry to chicken and tomatoes
5.  Cook your favorite egg noodles or a whole wheat pasta and place Chicken Cacciatore on top of the pasta

* we would use Kluski noodles (pretty close to homemade) when we didn’t get to make our own homemade egg noodles

Make this big pot of beans and watch them become a complete protein vegetarian dish that can be used in more ways than one

Watch Chef Debee making Beans over Chips on YouTube

Ingredients

1 1/2 cups pinto beans dried
4 1/2 cups water
4 tablespoons oil
1 large onion chopped
1 28 ounce can tomatoes crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons potato starch
4 tablespoons cold water
16 ounce bag of tortilla chips (or baked scoops)
8 ounce sour cream (add your own variety of herbs)

Directions

1.  Bring beans and water to a boil for one minute; then turn off heat and keep covered and soak for two hours
2.  Bring to a boil again and simmer covered for 30 minutes
3.  Heat oil in a large skillet  and saute chopped onion until golden brown and transparent, about 5 minutes
4.  Turn up heat and add the crushed tomatoes and let bubble up for about 1 minute
5.  Then add the beans with water, salt and cayenne pepper and simmer 10-15 minutes covered
6.  Mix together potato starch and water until smooth and slowly add to the bean mixture, simmering 2 minutes
7.  Break up tortilla chips on a plate and spoon bean mixture on top to cover chips and top it with spoonfuls of sour cream

* If desired:  add some shredded cheddar cheese on top
* If desired:  omit tortilla chips and add 1/2 cup rice to beans and top with grated pecorino/romano cheese and serve with green beans