hashbrown breakfast casserole

Another hearty favorite from Cooking in the Midwest on Instagram. 

 INGREDIENTS

• 30oz bag of frozen shredded hashbrowns
• 1 lb cooked and drained sausage
• 12 oz cooked chopped bacon
• salt, pepper, garlic powder
• 2 cups shredded cheddar cheese
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 6 eggs
• 2 chopped green onions

INSTRUCTIONS

1. Place your bacon on a baking sheet and bake at 400 degrees F for about 25 minutes. While that cooks brown the sausage in a skillet over medium heat and remove any excess grease.
2. Remove the sausage from the pan and make your gravy. Add the butter and flour stirring constantly until well combined. Let cook for a minute or two still stirring. Add the milk, stir, and let cook until it thickens.
3. Once the bacon is cooked to your liking remove any excess grease and chop it into small pieces.
4. Grease a 9x13 baking dish and add the hash browns, cooked sausage, chopped bacon (save a little bit of the bacon to top the casserole), and a cup of cheddar cheese. Season with salt, pepper, and garlic.
5. Add the gravy, stir everything together well, and spread it out evenly in the baking dish.
6. Scramble 6 eggs and pour them over the top of the casserole sprinkling another cup of cheddar cheese over the top.
7. Bake at 375 degrees F for about 45 minutes or until the eggs and hash browns are cooked through!
8. Top the breakfast casserole with a handful of the chopped bacon and green onions. Serve and enjoy!

cheeseburger potato skillet

From Cooking in the Midwest on Instagram, this one was a favorite, but I need to increase the recipe next time. Everything below is 1.5x the original recipe. 

Ingredients

• Burger sauce - 1/2 cup ketchup, 1/4 cup mayo, 1/8 cup mustard, 2 TBSP sweet relish (I just use Trader Joe's)
• 8 small/medium potatoes
• olive oil + salt, pepper, garlic powder, and paprika (for potatoes)
• 1.5 lb ground beef
• 1 onion, chopped
• 3/4 tsp each of salt, pepper, ground mustard
• 1.5 tsp each of onion powder, garlic powder, smoked paprika
• 1.5 tbsp minced garlic
• Shredded Colby Jack cheese
• 8 pieces bacon, cooked & crumbled
• 2 green onions, chopped

INSTRUCTIONS

1. Make the burger sauce by mixing all ingredients together and set aside.
2. Peel, wash potatoes, and cut up into cubes. I use yellow potatoes and don't bother peeling them
3. Toss with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part).
4. Cook potatoes on a baking sheet at 400 degrees for about 20-25 minutes until they are browning and crispy. 
5. Heat a skillet over medium high heat. Add the ground beef to the skillet with a chopped onion. Season with salt, pepper, ground mustard, onion powder, garlic powder, and smoked paprika. Once the beef is fully cooked, drain any extra grease. Add the minced garlic and stir well.
6. Once the potatoes and ground beef are cooked combine them together in the skillet and top with shredded Colby Jack cheese and cooked crumbled bacon. Put the skillet in the oven at 400 degrees F to melt the cheese.
7. Top with the burger sauce and chopped green onions. Serve with any of your favorite burger toppings. Enjoy!

Arroz con pollo

 From Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 1 tbsp avocado oil
• 1/2 tsp each salt and pepper
• 1 tsp each cumin and dried cilantro
• 2 tsp chili powder
• 1/4 cayenne
• 3 packs Ben’s Original Ready Rice Cilantro Lime
• 1/2 cup water
• Queso
• Pico de gallo
• Tortillas
• Cilantro

Instructions

1. Cut the chicken into small strips or cubes. Heat a griddle over medium heat. Add 1 tbsp oil and the cut up chicken. Season the chicken with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Stir everything together well.
2. 
   
3. Add the packs of rice to the griddle and pour a little bit of water over the rice. Cover with a griddle dome and let cook until the rice is hot.
4. 
   
5. Once the chicken is fully cooked combine the chicken and rice. Remove it from the griddle. Heat up some white queso and pour the queso over the chicken and rice. Top with fresh cilantro.
6. 
   
7. Heat up tortillas and serve with pico de gallo. 

chicken parm grilled cheese

 I used a whole loaf of Schar white bread and made these in the oven on a sheet pan for ease. It was an easy dinner with no complaints thanks to What's Gaby Cooking!

Ingredients

• GF Schar white bread
• red sauce (I used Rao's)
• 10 slices sliced mozzarella
• 1 lb deli sliced chicken
• salt and pepper
• olive oil and/or butter

Instructions

1. Preheat oven to 400ºF.
2. Generously butter or oil one side of each slice of bread.
3. Place half the bread, butter side down, on a sheet pan.
4. Spread red sauce on each slice of bread
5. Layer slices of cheese on each piece of bread, followed by sliced turkey and an additional slice of cheese. Add top slice of bread, buttered side up.
6. Bake in the preheated oven for 5-8 minutes, or until the cheese is bubbly and the bread is toasted. Flip sandwiches and bake another 3-5 minutes until both sides are toasty
7. Remove from the oven and carefully and serve.

cheesy pizza tortellini

 We didn't make this Cooking in the Midwest recipe on the griddle, but boiled the tortellini as normal assembled in a large skillet. Everyone was happy with this one!

Ingredients

• 1 lb ground beef
• 1/2 tsp each of salt and pepper
• 1 tsp each of onion powder and Italian seasoning
• 1 TBSP minced garlic
• 1 24 oz jar of marinara sauce
• 19 oz frozen tortellini (Taste Republic)
• Pepperoni
• Shredded mozzarella cheese
• Parmesan cheese

Instructions

1. Brown 1 lb of ground beef on a griddle over medium heat and season with salt, pepper, onion powder, and Italian seasoning.
2. Add some pepperoni (I used half of a pack - 2.5 oz). Let that cook until pepperoni are getting browned. Drain any grease from the ground beef or pepperoni. Add the minced garlic and stir everything together well.
3. Lower the heat on the griddle to low and add one bag of frozen tortellini to the griddle and pour some water over the tortellini. Cover with a griddle dome and let cook for about 5 minutes or until the tortellini is tender.
4. Stir together the tortellini and ground beef. Top with one jar of marinara sauce and stir well. Top with shredded mozzarella cheese. Cover with a griddle dome for just a minute to melt the cheese. Top with Parmesan cheese. Enjoy!

saucy chicken tikka meatballs

 Our first Defined Dish recipe and it's a keeper!

Ingredients

For the Meatballs:

• 2 pounds ground chicken preferably dark meat
• 1 egg
• ½ cup almond flour 
• 1 ½ teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ¼ cup minced cilantro leaves and tender stems
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 tablespoon extra virgin olive oil

For the Tikka Sauce:

• 2 tablespoons extra virgin olive oil
• ½ cup finely diced yellow onion ½ onion
• 3 garlic cloves minced
• 1 teaspoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper or to taste
• 2 tablespoons tomato paste
• 1 cup unsweetened coconut milk
• ½ cup chicken broth
• 1 teaspoon kosher salt plus more to taste
• 2 tablespoons freshly squeezed lemon juice or 1 lemon
• ¼ cup freshly chopped cilantro
• Prepared Rice or Cauliflower Rice for serving
  

Instructions

Make the Meatballs:

1. Preheat the oven to 375°Fand line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, egg, almond flour, salt, pepper, cilantro, garlic powder, and cumin. Using your hands, mix until well combined.
3. Roll the meatballs into 1-inch rounds and place on the prepared baking sheet. Drizzle with the olive oil, and transfer to the oven and let bake until just about cooked through and lightly browned, about 15 minutes.

Make the Tikka Sauce:

1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger. Cook, stirring, until tender, about 4 minutes.
2. Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper and toss, toasting the spices until fragrant, 1 to 2 minutes.
3. Stir in the tomato paste until well combined with the spices. While whisking, slowly stir in the coconut milk until it is well combined and there are no lumps. Add the broth and salt and bring to a simmer. Simmer, uncovered and stirring occasionally, until the sauce has reduced slightly. Taste and add more salt and/or cayenne, if desired.
4. When the meatballs are cooked through, transfer them to the sauce and carefully toss to coat fully. Reduce to medium-low heat, cover, and let the flavors meld for about 5 minutes.
5. To finish, stir in the lemon juice and top with fresh cilantro. Serve over rice or cauliflower rice, and enjoy!

tortellini with sausage and marscapone

 A simple yet delicious recipe from What's Gaby Cooking that the entire family enjoyed-- no leftovers! The only requested change is that I dice the shallot versus slicing. 

Ingredients

• 12 ounces spicy Italian sausage, crumbled
• 4 cloves garlic, minced
• 1 shallot, sliced
• 1 teaspoon red pepper flakes
• 2 cups of your favorite red sauce (I used Rao's)
• ¼ cup heavy cream
• ¼ cup mascarpone cheese
• 1 9-ounce package refrigerated tortellini (I used Taste Republic GF)
• Kosher salt and freshly cracked black pepper to taste
• Freshly grated parmesan cheese to taste

Instructions

1. Take the sausage meat out of the casings and crumble it into a skillet. Cook it over medium-high heat, stirring occasionally, until it's browned. Drain most of the fat and leave the sausage in the pan.
2. Add the garlic, shallot, and red pepper flakes to the same pan and saute for 60 seconds. Add the red sauce, cream, and mascarpone. Cook for 5-7 minutes until saucy.
3. Cook the tortellini according to the package directions. Save ¼ cup of the pasta water and add it to the sauce along with the drained pasta. Season with salt & pepper as needed and serve with fresh parmesan sprinkled over top.

Chicken alfredo tortellini

 An Instagram find from Cooking in the Midwest, this was an easy weeknight dinner that made everyone happy. Cooking in the Midwest

Ingredients

• 1 lb chicken breast
• 2 tbsp butter
• 1/2 tsp salt and pepper
• 1 tsp onion powder, paprika, and Italian seasoning
• 1 tbsp minced garlic
• 19 oz bag frozen tortellini (We used two packs of Taste Republic GF)
• 15 oz jar Alfredo sauce (We used Rao's)
• 1 1/2 cups shredded mozzarella cheese
• 6 pieces of bacon
• dried parsley

Instructions

1. Cook bacon in a skillet or in the oven and chop into small pieces and set aside. Start a pot of water boiling on the stove.
2. Cut chicken into small cubes. In a large skillet melt butter over medium high heat. Add chicken to the skillet and season with salt, pepper, onion powder, paprika, and Italian seasoning.
3. Once water is boiling cook tortellini according to the directions on the package.
4. Cook until chicken is cooked through and is golden brown. Stir in 1 tbsp of minced garlic and remove the skillet from the heat.
5. Add drained/cooked tortellini to the skillet and a 15 oz jar of Alfredo sauce. Stir well. Top with shredded mozzarella cheese and the chopped bacon.
6. Let sit covered until the cheese melts or pop in the oven under broil for just a couple of minutes to melt the cheese.
7. Top with some dried parsley and enjoy!

chocolate-glazed strawberry baked doughnuts

 From "Baked to Perfection" by Katarina Cermelj, all the kids were happy with these GF cake donuts and made them fully on her own!

Ingredients

Doughnuts

• 100g gluten free flour blend
• 20g almond flour
• 50g light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 egg, room temp
• 50g unsalted butter, melted and cooled, plus extra for greasing
• 40g whole milk, room temp
• 40g full fat plain yogurt, room temp
• 1/2 teaspoon vanilla bean paste
• 6 teaspoons strawberry jam
• freeze-dried strawberries, gently crushed, to decorate

Chocolate Glaze

• 45g dark chocolate (about 60% cocoa solids), melted
• 15g Dutch processed cocoa powder
• 75g powdered sugar
• 3-3 1/2 tablespoons whole milk, at room temp

Instructions

Doughnuts

1. Adjust the oven shelf to the middle position, preheat the oven to 355 degrees F and lightly butter a 6 hole doughnut pan.
2. In a bowl, whisk together GF flour, almond flour, sugar, baking powder, xanthan gum, and salt. 
3. In a separate bowl, whisk together the egg, melted butter, milk, yogurt, and vanilla paste. Add the wet to the dry ingredients and combine to a smooth batter with no flour clumps
4. Transfer the batter to a piping bag fitted with a very large round nozzle. Stir the strawberry jam to loosen it and spoon it into a separate piping bag fitted with a small round nozzle. 
5. Pipe a layer of doughnut batter into the tin cavities, filling each about 1/3 full. Use a spoon or offset spatula to make a groove in the center of the batter. Pipe about 1 teaspoon of the jam into the groove, then pipe more batter on top, so that each cavity is about 2/3 - 3/4 full. Use the spoon or spatula to gently spread the top layer of batter so that no jam is visible.
6. Bake for about 12-14 minutes or until the doughnuts have risen, are golden brown on top, and an inserted toothpick comes out clean. Turn the doughnuts out onto a wire rack to cool completely. 

Glaze

1. In a microwave-safe bowl or in a small pan, whisk the melted chocolate, cocoa powder, powdered sugar, and 2 tablespoons of milk to a thick paste. Heat in a microwave or over medium high heat until warm, then add the remaining milk, 1/2 tablespoon at a time, to a thick, runny consistency that coats the back of a spoon.
2. Dip the cooled doughnuts into the icing, place them on a wire rack so any excess icing can drip away.
3. Sprinkle with the freeze-dried strawberries and allow the icing to set for at least 20-30 minutes before serving. 

french silk pie

 This French silk pie from Handle the Heat was an overall hit at Thanksgiving. It was a little dark for Kory, but the rest of us loved it. 

Ingredients

For the crust

• 20 gluten free Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream, cold
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Instructions 

Make the crust:

1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
2. Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
3. In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

sheetpan lasagna

Using Jovial lasagna noodles, this sheetpan lasagna recipe from Abby Thome was easily adapted to gluten free, made a TON of food, and was an overall hit. 

Ingredients

-Ricotta Dollops -

• 5 ounces organic spinach, sautéed
• 2 cup ricotta cheese
• 3 Tbsp parsley, chopped
• zest of 1 lemon
• good pinch of salt + pepper

- Meat Sauce -

• 1 onion, finely chopped
• 1 lb sweet or mild italian ground sausage
• 1 lb ground beef
• 1/2 Tbsp onion powder, garlic powder + italian seasoning
• Good pinch salt + pepper
• 2 (28 ounce) jars Rao's marinara

• 1 box Lasagna noodles, par boiled (5 minutes of boiling in salted water) + cut into 3rds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan

-Extra Toppings-

• 1 1/2 cup shredded mozzarella
• few tablespoons grated parmesan
• Chopped Parsley

Instructions

1. Preheat oven to 425°
2. Drizzle 10x17 baking sheet with olive oil
3. Par boil your lasagna noodles, then cut into thirds - set aside
4. In a large add the spinach, with a drizzle of olive oil + pinch of salt + pepper. Allow it to wilt completely and then remove from the pan + set aside
5. To the same pan, add the chopped onion with a drizzle Olive Oil, pinch of Salt + pepper and sauce until tender
6. Add in the ground sausage, beef, garlic powder, onion powder, italian seasoning + good pinch of salt and pepper and cook all the way through 
Stir in the two jars of marinara, lasagna noodles, 1 cup shredded mozzarella + parmesan cheese and stir to combine everything
7. Pour lasagna noodle/meat sauce onto the prepared baking sheet and spread into an even layer
8. Add more mozzarella cheese + parmesan
9. In a separate bowl mix all ingredients for the ricotta mixture
10. Top lasagna with dollops of the ricotta cheese
11. Bake at 425° for 25-30 minutes until bubbly

huevos rotos

 A delicious dinner from Milk Street Tuesday Nights by Christopher Kimball. 

Ingredients

• 1 1/2 pounds small potatoes
• 2 TBSP extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 TBSP sherry vinegar
• Kosher salt and ground black pepper
• 4 medium garlic cloves, minced
• 8 ounces spanish chorizo, quartered lengthwise and sliced 1/4 inch thick (or ground chorizo if that is what you can find
• 1 large poblano or cubano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips
• 6 -8 large eggs
• 1 scallion, thinly sliced on the diagnol
• hot sauce, to serve

Instructions

1.  Place the potatoes in a large microwave-safe bowl. Cover and microwave on high until tender, about 10 minutes, stirring halfway through. Let cool slightly and, using a potato masher, gently crush them until slightly flattened but still in large chunks. If the potatoes are too firm to flatten, cover and microwave on high until tender, then crush. 
2. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the potatoes in an even layer and cook without stirring until crisp on the bottom, about 5 minutes. Stir, redistribute in an even layer and cook until crisp on the bottom, another 5 minutes. 
3. Stir in the onion, vinegar and ½ teaspoon salt. If using ground, raw chorizo, add it here as well. Cook, stirring, until the onion has softened, about 5 minutes. 
4. Add the garlic, chorizo (if using cooked links) and chili, then cook, stirring constantly, until fragrant, about 30 seconds. 
5. Distribute the mixture in an even layer and reduce to medium-low. Using the back of a large spoon, make 6 evenly spaced indentations in the potatoes, each about 2 inches in diameter. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 6 minutes. 
6. Sprinkle the scallion over the top. Using a paring knife, cut a small X in the top of each egg and allow the yolk to flow out. Serve with hot sauce.

Chicago style deep dish pizza

This No Gluten, No Problem recipe has been our absolute favorite gluten free homemade pizza since Cael's celiac diagnosis. I think there is no telling that it's GF and, while it requires a lot of ingredients and some time, it's been worth it. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

As written below, this makes two 9" pizzas. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

Crust

• 310 grams warm water
• 1 TBS sugar
• 2 tsp active dry yeast 
• 100 g brown rice flour
• 100 g cornstarch
• 100 g potato starch 
• 24 g cornmeal
• 24 g millet flour
• 2 tsp ground psyllium husk
• 2 tsp salt
• 2 tsp xanthan gum
• 6 TBS melted butter

1. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
2. In a medium bowl, whisk together the rice flour, cornstarch, potato starch, cornmeal, millet flour, psyllium husk, salt, and xanthan gum.
3. Pour 1 tablespoon of the butter into each of two 9-inch (23 cm) round nonstick cake pan. Use your fingers or a pastry brush to spread the butter over the bottom of the pan.
4. When the yeast mixture is foamy on top, add the remaining 4 tablespoons butter and stir to combine.
5. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a wet dough.
6. Use a spatula to scrape the dough into the prepared pans. Using a piece of plastic wrap, press the dough into a uniform layer on the bottom and 1½ inches up the sides of the pan. Set aside and allow to rise for 30 minutes.

Sauce

• 2 TBS olive oil
• 6 garlic cloves, minced
• 1/2 medium yellow onion, diced
• 2 cups canned San Marzano tomatoes, pureed
• 1 TBS tomato pasted
• 1 tsp dried oregano
• 1 TBS sugar
• 1/4 tsp salt
• 1/8 tsp red pepper flakes

1. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until fragrant, about 2 min. Add the garlic and saute 1 additional minute. 
2. Add remaining ingredients and saute over medium-low heat for about 10 minutees, stirring occasionally until sauce is no longer watery.

Pizza

• 8 slices mozzerella
• 16 ounces shredded mozzerella
• 1/2 pound cooked italian sausage crumbles
• pepperoni

1. Preheat oven to 425 degrees
2. After the dough has risen, layer sliced mozzerella (4 slices per pizza) over the dough, tearing slices to be sure dough is fully covered.
3. Cover sliced cheese with shredded mozzerella.
4. Add toppings of choice to each pizza.
5. Divide sauce on top of each pizza's toppings and spread to fully cover. 
6. Bake pizzas side by side on the center rack for 30-35 minutes.
7. Use a spatula to lift pizzas out of their pans onto a wooden cutting board. Let rest 5 minutes before slicing with a large chef's knife. 

sorta pasta alla norma

 Another Caro Chambers hit recipe--Sorta Pasta alla Norma. My eggplant-hating children didn't complain much and didn't even realize the hidden veggie was eggplant until I told them, so I think this is a keeper! We used Rao's marinara and Jovial GF fusilli. Below are the instructions of how I adapted from Caro's original recipe. 

Ingredients:

• 1 (1 1/2 to 2 pound) globe eggplant
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt 
• 1 pound mild Italian sausage
• 4 garlic cloves
• 12 ounces gluten free pasta
• 1 (24 ounce) jar marinara sauce 
• 1/2 cup grated Parmesan cheese
• 1 packed cup fresh basil leaves (slice thinly right before adding to pasta)
• Optional: red pepper flakes 

Instructions:

1. Peel 1 eggplant like a zebra then cut it into 1/2-inch cubes. Warm 1/4 cup extra-virgin olive oil in a wide skillet or saucepan over medium-high heat, then add the eggplant and 1 teaspoon kosher salt and toss to coat. Cook, stirring every minute or so, until very tender and browned, 8 to 10 minutes. Transfer the eggplant to a bowl. 
2. While eggplant is cooking, prepare your pasta in a separate pan according to package instructions.
3. Return the eggplant skillet to medium-high heat and warm 1 tablespoon oil. Add 1 pound mild Italian sausage and cook, using a wooden spoon to break it into small crumbles, until almost cooked through. Meanwhile, mince 4 garlic cloves. Add the garlic to the sausage, then continue cooking until the sausage is cooked through. 
4. Add the cooked eggplant back to the pan with the sausage. Stir in 1 (24 ounce) jar marinara sauce, cooked pasta, and 1/4 teaspoon kosher salt. 
5. Stir in 1/4 cup grated Parmesan cheese (make sure it has no anti-caking ingredients) and most of the basil (leave some out for garnish).
6. Serve the pasta with a sprinkle of Parm, basil, and red pepper flakes i. 

taco hamburger helper

 This recipe was an instant favorite with the entire family. Kory and Elle want to try it with ground beef next time to make it even more taco-y, but everyone was happy with the original chicken version too!

Ingredients: 

• 1 onion, diced
• 1 red bell pepper, diced
• 1lb organic ground turkey (or ground beef)
• 1.5 tsp paprika, garlic powder, onion powder + chili powder
• 1 tsp cumin
• 1 box elbow macaroni (1lb pasta-- I uesed a 12oz box of Jovial GF elbows and didn't adjust anything else)
• 2 1/2 cup organic beef broth
• 1 3/4 cup whole milk
• 3/4 cup greek yogurt
• 2 Tbsp mild taco sauce (I used TJ's restaurante salsa)
• 8oz bag @micelidairy shredded sharp cheddar
• 6 green onion stalks, diced

Instructions

1. Sauté the onions + peppers with a drizzle of olive oil, pinch of salt + pepper until softened
2. Add the ground turkey and break it up with a spoon to crumble
3. Pour in the spices, stir to combine
4. Add the pasta, beef broth + milk
5. Stir to get everything incorprated and then simmer on medium-high heat stirring frequently until pasta is cooked through (10 min)
6. Once pasta is cooked, stir in the greek yogurt + taco sauce + shredded cheese - stirring to melt
7. Add the chopped onion to the mix too!

Chicken chili verde burgers

 These burgers are so incredibly moist and flavorful for being ground chicken. We topped with guacamole and used Schar hamburger buns for Cael. I love that Caro's recipes are all a full meal with a side included so I don't have to think about what to serve with the main course. I made the burgers on my cast iron griddle and baked the corn in the husks at 350 degrees and then husked them after they came out of the oven.

Ingredients:

• 12-ounce jar salsa verde
• 1/3 cup mayonnaise, plus more to toast the buns with
• 1 lime, halved, divided
• 1 pound ground chicken
• 8 ounces shredded cheddar cheese, divided (I give you permission to buy pre-shredded)
• 1 large egg
• 1/3 cup panko or plain breadcrumbs (you can literally blend up a slice of bread and use that)
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 ears of corn, shucked
• 5 buns (GF or regular)
• 1 tablespoon butter
• 1 avocado, thinly sliced
• Optional: cilantro for garnish, lettuce, tomato, thinly sliced onion, pickled red onions

Instructions: 

1. Drain the 12-ounce jar of salsa verde over the sink — we want to get as much liquid out as possible while reserving the chunky part! If you don’t own a strainer, you can pour the salsa into a colander lined with paper towels or a very thin towel, then squeeze the liquid out.
2. To make your salsa verde mayo: Add 3 tablespoons of the drained salsa verde to a small mixing bowl. Stir in 1/3 cup mayonnaise, the juice of 1/2 a lime, and a pinch of salt. Add 2 tablespoons minced cilantro if you bought it (it was optional!). Throw in the fridge (covered) until you’re ready to eat.
3. Add the rest of the salsa verde to a large bowl along with 1 pound ground chicken, 1 cup shredded cheddar cheese, 1 large egg, 1/3 cup breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder. Mix until combined.
4. Divide the burger meat into 5 chunks (I did two larger and 3 smaller) and form each into a 1-inch-thick patty. Refrigerate the patties for at least 10 minutes before cooking. (This isn’t totally necessary if you’re tight on time, but will help them stay together and be easier to flip.)
5. Spray 4 ears of corn with cooking spray.
6. To grill burgers + corn: Preheat the grill to 450°F. Clean the grill grates very well. Spray the tops of the burgers with cooking spray and place them on the grill, sprayed side down. Add the 4 ears of corn as well. Close the lid and cook for 4 minutes. Spray the tops of the burgers carefully (don’t spray the flames with oil — bad plan!) and flip them over. Once flipped, sprinkle each patty with some of the remaining shredded cheddar (as much as desired!). Turn the corn. Cover and cook for an additional 4 minutes. Meanwhile, smear a light layer of mayo on the cut sides of 4 English muffins. Remove the burgers and corn and quickly toast your English muffins on the grate for about 1 minute with the grill lid open. Watch them CLOSELY! They like to burn.
7. To bake: Preheat the oven to 425°F. Place the patties and 4 ears of corn on a parchment-lined baking sheet and bake for 15 to 20 minutes, until cooked through. About halfway through cooking, flip the burgers and sprinkle each patty with as much of the remaining shredded cheddar as desired. FYI, the burgers will look FUNKY — lots of liquid will ooze out. Don’t worry, that’s normal! Remove from the oven. On a separate baking sheet, place 4 English muffins — each smeared with a light layer of mayo on the cut side — cut sides up, and broil on high for 1 to 2 minutes. Sit on your butt and watch them closely. Again, bread BURNS QUICKLY!
8. To pan-fry: Heat your largest nonstick skillet over medium-high heat for several minutes. Add 1 tablespoon cooking oil and swirl to coat the pan. Cook the burgers for 3 minutes per side (you can probably only cook 1 or 2 at a time… hence why baking is an easier option!). After you’ve flipped them, sprinkle each patty with as much of the remaining shredded cheddar as desired. Meanwhile, broil 4 ears of corn, sprayed with cooking spray, on each side for 2 to 3 minutes. Then broil the English muffins following the “to bake” instructions above.
9. Once cooked, rub the corn with 1 tablespoon butter and the cut side of the remaining lime half, squeezing it as you rub it all over the corn. Sprinkle with salt. Garnish with chopped cilantro if you feel like it.
10. Smear the salsa verde mayo on both sides of the toasted buns. Add a burger patty, avocado slices, and whatever other toppings you’re into.

Al pastor enchiladas

 Another hit from Caro Chambers (one of her free recipes).

Ingredients:

• 1 tablespoon neutral cooking oil
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 cup crushed pineapple (from a can of crushed pineapple — save the rest for smoothies)
• 1 (16-ounce) jar of salsa verde
• 1 (8-ounce) bag of spinach
• 1/4 cup sour cream
• 5 to 6 (10-inch) GF flour tortillas 
• 8 ounces shredded cheddar, Mexican, or pepper jack cheese
• Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc.

Instructions

1. Preheat oven to 375°F.
2. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
3. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Stir until the meat has absorbed the liquid. Stir in 8 ounces spinach until totally wilted. Turn off the heat and stir in 1/4 cup sour cream.
4. Roll the enchiladas up by spooning 1/4 to 1/3 cup (depending on how large your tortilla is) of the pork mixture down the center of each tortilla. Top with several tablespoons of shredded cheese. Roll tightly and line the tortillas up, seam-side down, on a cutting board.
5. Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet. Add the enchiladas into the skillet, again seam-side down. I can usually fit 5 across, then wedge 1 more in along the top.
6. Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese (about 1 cup).
7. Bake for 15 minutes, or until the cheese is totally melted.
8. Garnish with picked onion, avocado, cilantro, scallions, etc., if desired. Dig in!

PF Chang lettuce bowls

 A delicious and super easy bowl from Abby Thome! The yum-yum sauce completely makes the meal. 

Ingredients

• 2lb ground chicken or turkey
• 1 yellow onion, diced
• 3 garlic cloves, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 8oz can diced Water Chestnuts
• 1 cup of green onion, chopped
• ▪️For the sauce ▪️
• 1/2 cup Hoisin Sauce
• 2 tsp honey
• 3 Tbsp Soy Sauce *I use coconut aminos*
• 3 Tbsp Rice Vinegar (or white)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the BOWLS...

• romaine, finely shredded
• white rice
• Yum Yum sauce 
• 1/2 cup mayo
• 1 T Ketchup
• 1/2 T sugar
• 1/4 t paprika
• 1 t rice vinegar
• 1 t garlic powder
• water to thin
• Sriracha
• sesame seeds

Instructions

1. Sauté onion + garlic in a little olive oil until onions are translucent
2. Add ground chicken, water chestnuts, green onion, 1 tsp garlic powder + onion powder + paprika. Add another drizzle of olive oil + cook meat all the way through
3. Make the sauce by stirring together ingredients, pour into pan with chicken and let simmer with an additional 1/4 cup water mixed in
4. Let bubble away for a few minutes, and then it’s ready!
5. Fill a bowl with lettuce, top with white rice and then the delicious chicken. Drizzle with YumYum sauce + sriracha + sesame seeds💥

bacon cheeseburger sliders

 Another hit from A life from scratch-- these bacon cheeseburger sliders were delicious and somehow super nostalgic. 

Ingredients

• 1 package Hawaiian rolls, split in half horizontally (save the tray!) + 1 pack GF slider size rolls for Cael
• 1.5 lbs organic ground beef
• Onion powder
• Salt & pepper
• 12 slices American cheese (I used cheddar)
• 1 package bacon, diced up and cooked
• Sliced pickles
• Ketchup
• Few TBS melted butter, for topping (I threw in some garlic salt as well)
• Sesame seeds, for topping

Instructions

1. Cook your bacon in a pot and drain on a paper towel. Remove most of the grease.
2. Brown up your ground beef in the same pot, removing, excess grease. Season with salt, pepper and onion powder.
3. Spray the roll tray with a little olive oil to grease. Lay bottom of buns in. Top with 6 slices cheddar, the ground beef, 6 more slices of cheese, bacon and pickles. Drizzle on ketchup.
4. Bake, covered, for 15 min at 350. Remove foil and brush with melted butter and sesame seeds. Bake another 5 minutes. Enjoy!

greek meatballs with yogurt dill sauce

 I've been wanting to try some of Caro Chambers recipes after following her on Instagram for a while now and this was a great first one to try-- everyone enjoyed! I did double the meat for three hungry teens without doubling all the seasonings seeing they aren't always up for full flavor and left out the couscous steps to keep it celiac safe. Below documents the recipe as I made it. 

greek turkey meatballs with couscous and dill yogurt sauce

Serves 4 to 6

Ingredients

Meatballs, Zucchini, and Couscous:

• 2 medium zucchini, quartered lengthwise, 1/4-inch sliced
• 1 tablespoon neutral oil
• 2 teaspoons dried oregano, divided
• Kosher salt 
• Freshly ground black pepper
• 2 egg
• 2 pounds ground turkey or chicken
• 1 cup grated Parmesan cheese
• 1 cup GF panko breadcrumbs
• 1 small shallot, finely minced
• 3 garlic cloves, grated or minced
• Zest and juice of 1 lemon, divided
• 4 tablespoons chopped fresh dill
• prepared rice

Dill Yogurt Sauce:

• 1 cup plain Greek yogurt
• Juice of 1 lemon
• 1 garlic clove, grated or minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• Kosher salt

Extra Toppings:

• 4 ounces (1/2 cup) feta, crumbled
• 2 tablespoons of whatever nut! (I like toasted pistachios or chopped almonds)
• 1 to 2 cups of greens! (I used baby arugula)

Instructions

1. Preheat oven to 450°F. Place one oven rack on the center rung (for baking and roasting), and one on the top rung (for broiling). 
2. In a 9x13-inch baking dish, toss the 2 chopped zucchinis with 1 tablespoon neutral oil, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper until evenly coated. 
3. Roast zucchini for 7 minutes on the middle oven rack. 
4. While it roasts, make the meatballs.
5. Crack 2 eggs into a large bowl and whisk. Stir in 2 pounds ground turkey (or chicken), 1 cup grated Parmesan cheese, 1 cup GF panko breadcrumbs, 1 finely minced shallot, 3 grated garlic cloves, the zest of 1 lemon (about 1 teaspoon), 4 tablespoons chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir it all to mix well, then use your hands to form 15 to 20 meatballs. No need to dirty up another plate here — just shove the meat to one half of the bowl and start forming and piling the meatballs on the other side.
6. Remove the zucchini from the oven and raise the oven temperature to broil (on high).
7. Stir the zucchini. (It will not be finished cooking yet and might be watery looking, etc. Don’t worry! It’ll get there). Place the meatballs on top. Drizzle some neutral oil over the meatballs, or spray them with cooking spray.
8. Slide the dish onto the top oven rack and broil the meatballs for 3 to 4 minutes, until slightly golden-brown on top. Reduce heat to 425°F and continue cooking for an additional 12 minutes.
9. Meanwhile, make the dill yogurt sauce. Combine 1 cup plain Greek yogurt, the juice of 1 lemon, 1 garlic clove (grated or minced), 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon kosher salt in a small bowl. Stir and adjust seasoning to taste. 
10. Serve meatballs over top of the rice with lots of dill yogurt sauce and toppings.