Breakfast..FAST!

Ever notice that grab and go breakfasts are NEVER gluten free!? You can have a muffin, a bagel, a waffle, a granola bar or a whole bunch of other stuff we can't eat. It's enough to spark gluten envy. Well, with a little preparation and creativity you can make your breakfast on the go and have others envy you for a change! One of my favorite things to make for breakfast is what I call a breakfast bake. I take eggs, whatever veggies, meats and cheeses I have laying in the fridge combine them and bake them. Then when it cools down i portion out peices and wrap them up. In the morning, I pop them in the microwave for about 1 minute and chow down. What could be easier? So don't envy quick carbs on the go, make a bake! It's healthier, will keep you fuller longer and is down right delicious! Stay full and Stay fab!

Breakfast Bake

Yield 12 Servings

Ingredients

2 Medium Red Potatoes, Grated

3 Cloves of Garlic, Minced

1 Medium onion , Chopped

3 Green Peppers, Chopped

1/2 Cup of Sun Dried Tomatoes, Coarsely Chopped

1 ½ Mozzarella Cheese, shredded

3/4 Cup of Gluten Free Bisquick

1 Cup of Fat free Milk

32 oz of egg Whites

2 TBSP of Olive Oil

½ tsp of Paprika

1/2 tsp of Chili powder

1/2 tsp of garlic powder

Salt and pepper to taste

Directions:

1.      Preheat oven to 400 degrees. In a large skillet heat:  olive oil, and add peppers, onions, garlic and potatoes. Till cooked (about 8 minutes stirring frequently. Add in the sundried tomatoes, paprika, chili powder, garlic powder and salt and pepper.

2.      In a large greased baking dish, add the mixture from the skillet and half the shredded cheese< spread evenly over mixture. Poor egg whites over mixture.

3.      In a separate bowl, combine Bisquick gluten free mix and milk. Mix till combined.

4.      Poor Bisquick mix evenly over Egg White Mix and sprinkle the remaining cheese on top.

5.      Bake approximately 25-30 minutes. Egg whites should be firm and top golden brown.

Food for Thought

·        I use red potatoes in this recipe and most of my recipes. They are lowering in Carbohydrates than other potatoes. Also, the fiber and vitamins are in the skin of the potato and red potatoes have a thin skin, so it grates easily and isn’t noticeable in the dish. However, any kind of potato will taste good in this bake!

·         I use a lot of green peppers in my cooking. They are usually cheap and always available. The green pepper is mild but any color pepper can be used. Try red peppers for a sweeter bake.

·        This recipe makes 12 servings. They can be cut up into individual serving sizes and put in sandwich bags in the freezer. Heat for 1 – 2 minutes and enjoy!

Passover... a Gluten Free girls favorite holiday!

It doesn't matter what religion you are..if you are g-free, Passover should be on your calendar! There are so many g-free products that come out around passover time that are affordable and delicious. I encourage you to stock up! One of my favorite products is Potato Starch Flour. It sells for less then $3.00 in most supermarkets. It can be used just like flour to thicken soups and gravies and is high in fiber (so many benefits to eating fiber!) My personal favorite Potato Starch Flour is by EngerG. It also comes with five gluten free recipes on the back of each box.

Porcupine Meatballs that won't make you porky!

This recipe is kid friendly and fun for them to help you make! Not only are they delicious, they have whole grains and are low fat! Make them even healthier by adding chopped, peppers, tomatoes, mushrooms and sprinkle with a little cheese because cheese just makes everything better!

Porcupine Meatballs

Ingredients

1 lb of ground chicken or turkey

¼ cup of uncooked brown rice

1 Tbsp of chopped parsley

2 Tbsp’s of finely chopped onions

½ tsp of salt

10 – 12 oz can of tomato sauce

½ cup water

1 tsp of Worcestershire sauce

Pepper to taste

Directions

1.) Combine meat, rice, parsley, onions, salt, pepper and Worcestershire sauce and mix well. Roll out meatballs (same size so they cook evenly).

2.)Brown the meatballs on all sides in a skillet.

3.)Pour the tomato sauce and water over the meatballs and allow to simmer covered for about 30 minutes.

4.)You will be able to tell they are cooked when the rice is soft and pokes out of the meatballs.

Taquitos, Corn Dogs, and Potato Pizzas ..OH MY!

Here's three easy and delicious ways to cheer on your favorite team for the Super Bowl. Believe me.. no one will miss their gluten with these!

Taquitos

Ingredients

1 (12 oz.)  can of cooked chopped chicken

12 corn tortillas

½ cup of salsa

½ tsp of paprika

¼ tsp of sazon or adobo seasoning

¼ tsp garlic powder

¼ tsp onion powder

¾ cup of shredded cheese ( I used cheddar but pepper jack or Monterey Jack would be great too!)

Directions

1.     Put 3 tortillas at a time in the microwave on a paper towel for approximately 30 seconds. The goal is to get them soft so they can be rolled easily.

2.    Mix together all the other ingredients and spoon about 1 tablespoon of filling onto the edge of a corn tortilla and roll is up tightly.

3.    Place tacquitos in a greased  baking dish and spray  the top of each with cooking spray.

4.    Cook on 350 degrees for about 20 minutes or until the tortilla is hard to the touch.

Corn Dogs

Ingredients

2 eggs
1 ¾ cup Corn Flour ( I used Maseca brand but most brands are gluten free. Find it in the Hispanic food section of the super market)

1/2 tsp. dry mustard
1/2 tsp. paprika
¾ cup milk
Hot dogs cut into bite size pieces

Salt and pepper to taste

Directions

1.    Mix eggs and milk together with a fork.

2.     Add remaining ingredients.

3.    Dip hot dog in batter, you may have to form the batter around the hot dog pieces with your hands.

4.    Deep fry in oil and until golden brown.

5.    Sprinkle with salt and pepper to taste.

6.    You may have to slightly adjust milk or corn flour to find a consistency you like for batter depending on the brand of flour you use.

 

Potato Pizzas

Directions

1.    Cut potatoes into ¼ thick rounds.

2.    Spray a non stick pan and spray each potato round.

3.    Sprinkle each potato with a small amount of garlic powder, onion powder, and salt.

4.   Cook on 400 degrees until potatoes are soft and tops begin to brown.

5.    Spoon a enough tomato sauce on each potato to cover the top with a thin layer.

6.   Sprinkle shredded mozzarella on each piece.

7.   Place chopped pepperoni on each piece of potato.

8.    Cook for another few minutes until cheese is melted and pepperoni cooks.

Football Schmootball!

I will be the first to admit that I am not a fan of football. I know this confession may not win me any popularity points but I feel the need to be honest with you! I am going to a superbowl party (against my better judgement) so how can I make this fun for me? By cooking g-free football fare of course! I will be spending my Sunday whipping up a variety of g-free treats for football fans and ..well..un-fans to enjoy and of course I will be writing it all up for you!So, Yay whatever team you like and get whatever it is that you people get when you win the SuperBowl! Stay tuned and stay fab!