Pulled Pork BB-Q Sandwich

I got this recipe idea from www.glutenfreeville.com. It is so good. Everyone in my family loved it:

Ingredients:
2 lbs. pork tenderloin
1/2 of 1 bottle gluten-free BBQ sauce(I used Sweet Baby Ray's)
salt
pepper
2 tbsp Vegetable oil
1 tsp onion powder
garlic powder
2 tablespoons balsamic vinegar
1/2 box vegetable stock


Directions:
Season the pork tenderloin on both sides with garlic powder, salt, and pepper
Place in slow cooker
Coat the meat with oil
Sprinkle onion powder over tenderloin
Pour vegetable stock over the tenderloin
Cook on low for 6 hours
Drain vegetable stock
Pull apart the tenderloin with forks, it should fall apart
Pour in balsamic vinegar and 1/2 bottle of BBQ sauce, You can add more to your acquired taste
Serve on gluten-free bread

Cabbage Rolls

Ingredients:
* 12 leaves cabbage
* 1 cup cooked white rice
* 1 egg, beaten
* 1/4 cup Almond milk
* 1/4 cup minced onion
* 1 pound ground beef
* 1 1/4 teaspoons sea salt
* 1 1/4 teaspoons pepper
* 2 (8 ounce) can tomato sauce
* 1 1/2 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon gluten-free Worcestershire sauce

Directions:
Bring a large pot of water to a boil. Cut base off of cabbage and boil entire cabbage for 2-4 minutes to be able to pull apart the leaves; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up tighly, tucking in ends.
Place rolls in slow cooker.
In a separate bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.

Beef and Broccoli Stir-fry

1 pound beef steak, cut into 3-inch strips(I used eye round)
1/4 cup gluten free soy sauce
1 small can water chestnuts
3 Tablespoons brown sugar
1 teaspoon ground ginger
2 Tablespoons cornstarch
1 cup water
4 cups frozen broccoli florets, or you can use the "Steamers" bag and microwave it
2 Tablespoons vegetable oil
2 cloves minced garlic
2 teaspoons sesame oil
hot cooked rice for side

Combine soy sauce, sugar, corn starch, and water in a small bowl until smooth and set aside.
Heat vegetable oil in a large skillet to medium high heat.
Add steak in the skillet and stir-fry until brown.
Steam broccoli.
When the steak is brown, add the water chestnuts, garlic and ginger, cook for 1 more minute. Pour the soy sauce mixture over the meat and cook until sauce thickens.
Stir in sesame oil.
Remove from heat, stir in the steamed broccoli and serve over rice.

Stuffed Peppers

I used green peppers and they turned out really good. If you prefer it to taste a little sweeter I would use yellow peppers...which I am going to try next. I copied this recipe from www.allrecipes.com and wanted to share it with you. I also added a little gluten free cheese in the last 10 minutes of the cooking time:


Ingredients

* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon gluten-free Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Taco Soup

I saw this recipe by Paula Deen on The Food Network and wanted to try it. I altered it a little to make it gluten free and dairy free so the little one can enjoy it. We all liked it so much that my husband requests I make it once week.

Ingredients:
1 lb ground beef
1 cups diced onions
1 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (4.6-ounce) can black olives, drained
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) gluten-fee package taco seasoning mix

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat,
Transfer the browned beef and onions to a large slow cooker.
Add the remaining ingredients and cook on low for 6 to 8 hours.

Breaded Chicken Parmesan

Ingredients:
1/3 cup fine dry bread crumbs(I toasted Udi's gluten-free bread and then put it in a food processor)
1/4 teaspoon dry Italian seasoning
1/4 cup freshly grated dairy-free Parmesan cheese
4 boneless, skinless chicken breast halves
2 large eggs, beaten
2 teaspoons olive oil
1/2 cup shredded dairy-free mozzarella cheese
1 package gluten-free noodles, any kind
1 (23.5-ounce) jar of gluten-free, dairy-free Marinara Sauce, heated according to package directions. (We used the Safeway brand and it is excellent).

Directions:
Preheat oven to 375°F. Lightly grease baking dish.
Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken in baking dish.
Drizzle with oil.
Bake for 25 to 30 minutes or until chicken is no longer pink in center.
Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.
Prepare pasta according to package directions; drain. Toss pasta with sauce.
Top with chicken.

Mexi-corn Casserole

Mexi-corn Casserole

Ingredients:
2 chicken breast, cut into cubes
1/2 pack of gluten-free taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 (8.75 ounce)can of mexi-corn
1/4 cup salsa
2 tablespoon water
1 cup of dairy-free cheddar cheese
1 to 1 1/2 cup gluten-free plain crushed tortilla chips

Directions:
Preheat oven to 350 degrees
In a large skillet over medium high heat, saute chicken in vegetable oil until cooked through. Add taco seasoning, beans, mexi-corn, salsa and water. Cover skillet and simmer over medium low heat for 10 minutes.
Transfer chicken mixture to a square baking dish. Top with 1/2 cup of the cheese and tortilla chips.
Bake for 10 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted.