Judy’s GF Grain Free Peanut Free Granola

Ingredients

• 1/2 cup unsweetened coconut flake
• 2 cups slivered hazelnut pieces
• 1 1/4 cup raw pecan pieces
• 1 cup raw walnuts pieces
• 3 Tbsp chia seeds
• 2 Tbsp turbinado sugar
• 1-2 tsp Himalayan salt
• 3 Tbsp olive oil
• 1/3 scant cup honey
• 1/4 cup dried apricots
• 1/2 cup dried cranberries 
• 1/4 cup roasted unsalted pumpkin seeds

Instructions

• Preheat oven to 225 and position a rack in the center of the oven.
• In a large mixing bowl, combine the coconut, nuts, chia seeds, turbinado sugar, and salt.
• In a small saucepan over low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Stir at least once. 
• Then remove from the oven. Add dried fruits, pumpkin seeds and stir.
• Let the mix cool completely.
• Once cool add chocolate chips or candies for a trail mix feel. ** if you add the chocolate chips when it’s still a little warm, they will soften. Let it cool and then break it apart. YUM!!
• Store in a container with an air-tight seal, It stores great in a ziplock in the refrigerator. 
• Freezes well too. 

Judy’s GF Taco Casserole

 In a pan brown:

3lbs ground meat (beef, or 1/2 beef, 1/2 sausage)

Season with 3 T onion powder while browning 

In a large measuring cup mix the sauce:

2 cans Pacific GF Cream of Chicken Soup

1 16oz Jar Pace Medium Chunky Salsa

1/2 c’ish sour cream

In a 9x13 pan layer the following;

1/4 c Salsa - spread over the bottom of the pan to prevent sticking

6 Corn tortillas (torn in half) to cover bottom

1/2 of the meat spread over tortillas 

1/2 of the sauce poured over meat

1 1/2c cheese sprinkled over meat

Repeat

Place in 400 degree oven for 20-30 minutes to warm, brown cheese. 

Scoop and Enjoy! 

GF Mexican Mac and Cheese

 

Ingredients

For the Pasta

• 2 boxes Kraft 
  1 tablespoon olive oil
  6-8 ounces Mexican chorizo links, sliced, optional
  1/2 yellow onion
  1 red bell pepper, diced
  1/2 cup frozen corn kernels, thawed
  1/2 cup canned black beans, drained and rinsed
  1-2 jalapeños, seeded and finely chopped

• For the Sauce
• 2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon chili powder
  1/2 teaspoon cumin
  2 cups milk
  3/4 cup shredded Monterey Jack, divided
  1 1/4 cup shredded sharp cheddar, divided
  salt and pepper to taste
  chopped fresh cilantro for garnish

Instructions

• Cook the pasta to al dente, per the package instructions. Drain and set aside.
• While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are).
• Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside.
• Melt the butter in a medium saucepan over medium heat. Sprinkle the flour, chili powder, and cumin over the top, then whisk well until smooth.
• Very slowly pour the milk into the pan, whisking constantly until blended. Cook, stirring frequently, until thick, then turn off the heat.
• Add 1/2 cup Monterey Jack and 1 cup cheddar, 1/4 cup at a time, mixing well until smooth and melted. Taste and season with salt and pepper as needed.
• Add the cooked pasta and cheese sauce to the large skillet with the vegetables and mix until everything is well coated in the sauce.
• LServe with extra shredded cheese and chopped cilantro on top, and enjoy!

Notes

• For baked mac and cheese, undercook the pasta by 2 minutes. Make the dish as instructed, but then transfer to a 9x13-inch baking dish. Top with the extra cheese and breadcrumbs, and bake at 350°F for 20-30 minutes.
• Feel free to use ground chorizo instead of links. It’s cooked just like ground beef and needs about 10 minutes in the pan.

GF Homemade Zuppa Toscano Soup

 

Ingredients Recipe #1

1 pound of (chicken or pork) sausage, cooked

1 medium-sized onion, diced

3 garlic cloves, minced

4 cups of chicken stock

2 large potatoes, thinly sliced

1 cup of chopped kale

3 tablespoons of heavy cream

Salt and pepper, to taste

Optional Add-Ins:

• 1/4 teaspoon crushed red pepper flakes: For a touch of heat.
• 1/4 cup grated Parmesan cheese: Adds depth and richness to the soup.
• 2 slices of cooked bacon, crumbled: For a smoky garnish.

Ingredients Recipe #2

• 1 pound spicy Italian ground sausage - use mild for kid-friendly
• 4 tablespoons butter
• ½ white onion - diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes - cut into 1-inch pieces
• 3 teaspoons salt - or to taste
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• chopped bacon or bacon bits and grated parmesan cheese for topping - optional

Instructions

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. 
  
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. 
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. 
• Stir in kale, and heavy cream. 
• Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired. 
  

Notes

The sausage: if you have regular ground sausage, simply add 1 teaspoon dried Italian herb seasoning or Herbs de Provence + a pinch of crushed red pepper flakes.