Tag Archives: gluten free

Turkey Wrap

Being Gluten free, I don’t usually get a lot of options when it comes to wraps… and when I say not a lot of options.. I actually mean NO option. I usually get to sit back and listen to everyone going “eat wraps, they are simple, easy and quite tasty” and then I continue on my way thinking to myself that lettuce is so boring and I can’t believe i have to eat a lettuce wrap 😦 *sigh* ….but today was not that day!!!

I found Gluten free wraps!

IMG_20150909_154256

Super Yummy too!! They were a little on the pricey side, but totally worth it.

So I decided today for lunch would finally be a wrap-worthy lunch!!!

Turkey Wraps!!

Ingredients:

Wraps (I used the above)

Turkey lunchmeat or any other kind of healthy meats…

spinach

Left over 7 layer salad  (or you could just spread some ranch dressing, or mayo or avocado on it!)   I just happened to have 7 layer salad at my house that I didn’t make but needed to be eaten!

Directions:

Pretty simple on this one…. heat the tortilla up for 20 seconds.

Put a TINY bit of the left over 7 layer salad in. (and when I say tiny… I think it was close to maybe 2-3 Tablespoons full)

pile with spinach

put 4 slices on turkey on top…

ROLL! 🙂

Sorry if it’s blurry… I was in the middle of eating it going.. HEY! I should take a picture!  (And YES, that IS a fitbit… if anyone wants to add me… you may do so HERE.)

turkey wrap

NOTES: Lunch Special… only 350 calories. 🙂

Chicken Bacon Wrap

I wish I could show you this .. but my husband wolfed it down so fast that I didn’t even get a chance to get a picture!!!

It is so good though. Mouth watering.. (That is if you like jalapenos… which my husband and I love)

It’s simple too which I love.. one pan, easy peasy.

Ingredients:

Chicken breasts sliced like butterflys

1/3 of the box cream cheese

1/3 cup cheese

LOTS of jalapenos

a squirt of Ranch dressing

a package of bacon – not cooked!

2 oz block cheese

Directions:

Mix Cheese, cream cheese jalapenos and ranch dressing together in a bowl.

Once your chicken breasts are cut, lay out your bacon on a plate so that you have 3 strips going left to right and then 3 more strips over the top but going up and down… (So you have a double layer of bacon in the center but if you turn the bacon it looks like an X )

Put one breast on that double layer of bacon. Open the chicken, put a slice of block cheese on the chicken and cover that with the jalapeno mixture. put the chicken back together and then wrap the chicken with the bacon!

Do for all chicken breasts you have…. (I had 3)

bake at 350 degrees for about 30 minutes and whalla! done! 🙂

For easy clean up, I put it in a pan with aluminum foil. 🙂 I didn’t have any sides with this, but potatoes, vegetables…etc. could have worked!!!

Kabobs for All

I know I don’t even have to tell you about kabobs… but for me they are the most forgetful recipe ever!  But you can seriously do ANYTHING with kabobs. Fruit, simple, Easy, Fast, no slicing… it all depends on what you want to spend (money-wise or time-wise)

Pictures that I found for kabobs:

 fruit kabob fruit kabob1

As you can see, you can do fruit kabobs…any fruit.. just slice and put on the stick!! It’s nice if you can take off the tops of the strawberries, but as you can see with the oranges,… just slice and serve!

Normal fruits to use:  Oranges, strawberries, grapes, pineapple, kiwi, raspberries, blueberries…. etc. etc. (ANY FRUIT YOU WANT)

kabobs (2) kabobs

Here is the grilling kabobs… once again… ANYTHING you want! I think the best part of kabobs is to slice everything and then let you and your guests make their own! It personalizes it to each person, plus it’s less work for the host.

Vegetables you can use: Corn, potatoes, peppers, mushrooms, onions, zucchini, squash, tomatoes, etc. etc (anything that you think will fit on the stick)

Meats you can use: chicken, pork, steak, shrimp,

Once again… kabobs are EASY. use what you have in the freezer and cut things up, go buy already cut up items, or go buy the items and cut them up yourself! THe best part of kabobs is they are totally customizable.  You can have a huge party and have everything bring an item. (Tell them you have the meats, they have to bring vegetables!) It’ll amazing what people will do if you are willing to have the party at your house!! If you want to marinate your meats, I suggest doing it for a few hours. If you want spices.. all you have to do is shake them on!! (I usually use garlic)

So when you have your kabobs ready… and the grill is ready to go… grill until the meat is cooked. The vegetables will probably be done a little before the meat, so make sure if you are cutting your meat up to make them similar sizes or just a little bit smaller than the sizes of your vegetables. (1 inch by 1 inch is my suggestion for size)

Side dishes you could use: salad, noodle salads, jello.. not much more since you have vegetables AND meat on the stick!!

Something to remember:

Soak your kabob sticks overnight or for at least 8 hours before you grill them.

They they have a smaller chance of starting on fire. 

I grill my kabobs, but sometimes it rains!! I use this information to help me when doing kabobs in the oven:

http://www.livestrong.com/article/432793-how-to-cook-kabobs-in-a-conventional-oven/

Shrimp & Broccoli

I’ve been really digging Broccoli lately.. maybe because it’s because it’s super low in calories and I love the quote:

broccoli

(Thank you @taylorskinner13 for the picture!!)

ANYWAY!   Shrimp and Broccoli.. super easy, super good. super healthy!!!

Ingredients:

Shrimp (I use roughly 3 cups of small shrimp)

Broccoli (I use frozen and a whole bag)

1/2 chopped onion (or use any type of onion you have on hand!)

Teriyaki sauce & Soy Sauce. (as much or as little as you want!!!)

a little coconut oil to fry in!

White rice (instant…not the 20 minute to make kind)

Directions:

Boil your water for your white rice… follow the directions for your rice!

put the coconut oil in your frying pan… then throw in the shrimp and SOME of your sauces.. Get those shrimp basically almost done… and then put them on a plate and throw the broccoli and onion in the same pan and fry those up! When those are 90% done… put the shrimp in with them with the rest of your sauces!

It’ll take about 20 minutes total.. SO I’d Start the “Boil” on your water for your white rice, and then when your shrimp is almost done, put the rice in the water so that it has about 7-9 minutes to stay in the pan. The broccoli and shrimp to TOTALLY FINISH will be that 10 minutes. 🙂

Shrimp and Broccoli… with White rice on the side! YUMMY!

Tuna Sandwich?!

I’ll probably make this soon so picture will be coming!! But this is my “I’m too Lazy to make anything” meal.

Ingredients:

Bread or Tortillas (corn or flour work)

Tuna

Mayo

Any other “toppings” (pickles, cheese, chips mustard, lettuce, avocado..etc)

Directions:

Drain Tuna, mix Mayo in it. (how every much mayo you want! I prefer a more creamier tuna, some people like to taste more tuna!)

Then make your “Sandwich!!”

I usually layer:  from bottom to top:   Tortilla, lettuce, tuna, cheese, chips, pickle

I use corn tortillas so there isn’t usually alot on there. but it’s fun and quick and easy. Plus tasty! The best part is that you don’t have to have all the ingredients.. you just use what you have in your kitchen. If you have bread, use bread! If not, use tortillas. Fry them for a different taste!  put the tuna in the oven if you want!

This is the best meal cause you can do whatever to it basically and it can’t go wrong! Kids love it too. 🙂

Hot Dogs for a Party

hot dogs in crock pot

I have not done this yet, but I CERTAINLY Will be trying it as soon as we have a bonfire in our back yard. It’s so simple, yet brilliant!

Cook hot dogs in the crock pot – don’t add water as they will release moisture on their own.
Cook on low for 4 hours.

NOTES:

* I have been told they taste like they were cooked on a roller!

* What a great idea for a kid’s party or for a bonfire… stick them in the crock pot and then you have 4 hours to decorate, clean and get other last minute things done!!!

 

Oven baked Meatball Subs

oven baked meatball subs

 

 

Ingredients:

 
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Cheese
 

Directions:

Spray a baking sheet with cooking spray.
Preheat oven to 400 degrees F.
Place your frozen cooked meatballs or homemade cooked meatballs in a large pot
Cover with your pasta sauce
Put meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs,
Top with more pasta sauce from your pot.
Place filled sandwich rolls closely on baking sheet.
Top each sandwich with shredded mozzarella cheese.
Bake until cheese is melted, hot, and bubbly.

Note: I have made these with my own gluten free meatballs… and they are really good! (but just take twice as long to make!)

Chicken Fiesta Pasta Salad

Image

Ingredients:

1 pkg. of pasta (any kind)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken.. MUCH easier)
1 packet taco seasoning mix
1 can black beans, drained
1 can kidney beans, drained
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped

Dressing:

2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Directions:

Cook pasta, drain and cool.

Add all of the other ingredients and then mix up the dressing.

Add dressing to the salad and keep refrigerated until ready to serve.

Right before serving, add in Frito corn chips or tortilla chips to taste.

Enjoy!

 

Sweet Chocolate Cherry Bombs

sweet cherry bombs

Ingredients:
1 Chocolate Cake Mix – plus all ingredients needed to make that cake USE AN EXTRA EGG!
1 can white Frosting
50 Maraschino Cherries with stems
16 oz. semi-sweet chocolate

Directions:

Preheat oven to 350 degrees. Prepare cake mix per package (but remember to add that extra egg in.) Cool cake completely.

Crumble cooled cake into a large mixing bowl.  Add frosting and mix until well combined.  Scoop mixture out by the tablespoonful.  I use a larger spoon.

Roll each scoop into a ball.

Drain maraschino cherries and put one cherry into the center of each cake ball.

Bring the cake mixture up and around the cherry.  Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate. (either do it in microwave or over the stove.. your choice!)

Dip cake covered cherries in chocolate.  Set on a parchment paper lined baking sheet.

Refrigerate or freeze until set, (10 min should do it)

Bring to room temperature before serving.

Pork Stew

pork stew

 
Ingredients

1 T olive oil
2 pounds pork – cubed
4 T cornstarch (give or take)
8 red potatoes or 3 large white
2 green bell pepper – chopped (or 1 green & 1 red, or 2 red)
1 onion – diced
1 can corn
1 can stewed tomatoes
1 can cream of mushroom soup ( I use Health Valley Organic Cream of Mushroom soup)
½  cup milk  ****  SEE BELOW for Notes
1 can beef broth
Spices:
Salt
Pepper
Garlic powder
Italian seasoning

Directions:

Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned. (NOT DONE THO)
Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker with it.
In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.

Cover, and cook 1 hour on High.

Reduce heat to Low, and continue cooking at least 1 hour.
NOTES:
I use Health Valley Organic Cream of Mushroom soup and it is very runny compared to Campbells and doesn’t need hardly ANY milk.  If you use Campbells condensed cream of mushroom soup, use 1 ¼ cups Milk