The Real Deal Stroganoff

Who doesn't love creamy Stroganoff? Here's a g-free and lower calorie version of the original. Hope you enjoy!

Stay Fab!

Real Deal Stroganoff

Ingredients

1 pound of ground turkey

1 pound of gluten free pasta

¾ cup of light sour cream

½ a minced onion

1 can of Progresso Gluten Free Cream of Mushroom Soup

1 stalk of chopped celery (optional)

3 tablespoons of fresh dill

1 tablespoon  olive oil

½ tsp of salt

Pinch of pepper

Directions

1.       Prepare gluten free pasta as instructed on package.

2.      Heat olive oil in a deep skillet and brown onions and meat and optional celery.

3.     Stir in can of cream of mushroom soup and allow to simmer for 5- 10 mins.

4.     Combine cooked pasta and meat mixture and allow to simmer for 5 more minutes.

5.      Stir in dill and sour cream.

6.     Allow to stand 2 – 3 mins prior to serving to thicken.

Dining out G-free.....

According to Celiac-Disease.com:

People with CD dine out 80% less than they used to before diagnosis and believe less than 10% of eating establishments have a ‘very good’ or ‘good’ understanding of GF diets.

I love going out to eat! Having some culinary knowledge, I am usually able to pick which items are unsafe on the menu. However, I too end up "glutening myself" from time to time! I have been "glutened" off of a G-free menu, and after speaking with the server who assured me all was safe. So what is a G-free foodie to do? Throw caution to the wind and regret it for days/weeks? No way! Assume no one understands what gluten is when you go out to eat. Give them the list of ingredients that are not safe for you, tell them you have a "severe!" allergy, ask to read labels, and most importantly speak to the chef. Most chefs understand that you can not eat bread but may not make the connection between gluten and the flour they used to thicken their sauce. The chef wants you to come back to the restaurant so they will help you! You are your own best advocate! You are not being annoying, you are educating.

Got a G- Free Kid? Not a problem! Try these simple and delicious g -free Parmesan Chicken Nuggets

My heart goes out to the parents of gluten free kids! There are so many convenient "kids foods" out there and so few few that are gluten free. Here's a super simple recipe for today's g-free parent. And yes, they freeze well! Just pop them in the oven or toaster over at 425 degrees for 5 - 10 minutes.

Parmesan Nuggets

Ingredients

1 egg beaten

4-5 thawed chicken tenders

1 ¾ rice chex cereal

1 tablespoon of parmesan cheese

¼ tsp garlic powder

¼ tsp onion powder

1/8 tsp of Italian seasoning

Directions

1.       Use a food processor to make the cereal into a fine crumb. If you would like to make this with your children, place the cereal in a Ziploc bag and allow them to crush the cereal up with a rolling pin.

2.       Mix all seasoning into the bread crumbs.

3.       Cut chicken tender into 1 inch pieces .

4.       Coat the chicken pieces in the beaten egg.

5.       Press the chicken pieces into the rice crumb mixture. Be sure all sides of the chicken are coated.

6.       Spray a baking tray with oil and spread chicken pieces in a single layer.

7.       Spray the tops of the nuggets.

8.       Bake on 500 degrees for  12- 15 mins. Flip nuggets half way through cooking time.

9.       Allow nuggets to get a golden crust on the outside (spraying them with cooking spray or oil will allow them to turn golden.

**If you want to make this recipe egg-free; replace the egg with a tablespoon of olive oil. Simply pour the oil into the crumb mixture and mix until the crumbs look like wet sand. Then press the chicken pieces into the crumb mixture.****

For a super easy dipping sauce, mix 1 part mustard to 2 parts honey.

Here's a super easy G-Free Tip

Use cornstarch as your thickener for gravy, and sauces. When a recipe calls for you to make a roux to thicken using flour, replace it with the same amount of cornstarch. Viola! Easily g-free!

Stuffed Eggplant

This recipe is yummy and easy to alter for different tastes. For starters, if you are watching your waistline, either use less of or ditch the cheese (or you could also use a low fat cheese). It's also a good meal to make for vegetarians. It's so filling you will not miss the meat! Eggplant is definitely a faux meat as far as I am concerned, anyway.. Manga Manga!

Stuffed Eggplant

Ingredients

2 Eggplants

3 Cloves of garlic

1 Medium yellow or white onion, chopped

2 Tomatoes, chopped

2 TBSP of olive oil

½ Cup mushrooms, chopped

1 Green pepper, chopped

1 tsp. of garlic powder

1 tsp. of onion powder

1 tsp. of salt

1 tsp. Italian seasoning

4 Fresh basil leaves, coarsely chopped

¼ Cup of grated parmesan cheese

½ Cup of mozzarella cheese

Directions

1.      Preheat oven to 425 degrees, Cut eggplant in half. Scoop insides of eggplant out and set aside. Put hollowed out eggplant in oven for 20 minutes or until soften.

2.      Heat olive oil in a large skillet; add onions, garlic, tomatoes, mushrooms, basil leaves. Coarsely chop eggplant and add to skillet. Add garlic and onion powder, salt, Italian seasoning, and parmesan cheese. Cook until soft.

3.      Take hollowed eggplant out of oven and fill with the vegetable mixture. Sprinkle shredded mozzarella over each eggplant half. Return to oven and cook until cheese melts.

Food for Thought

·         Eggplant is an excellent source of fiber, vitamins, and is very reasonably priced.

·         Get creative by experimenting with rice, polenta, quinoa, and ground meats. Which are all delicious in this recipe.

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.  ~Sally Edwards

New Orleans Red Rice

I am a busy person, just like everyone else.. I like my food delicious, healthy, ready in under 30 mins, Gluten Free, and preferably requiring few dishes and tools ( i loathe washing dishes!) I also feed a fiance who is not G-free and I don't want him to miss the gluten in his meals. This recipe pleases everyone! Its quick, easy, inexpensive and delicious!
Stay Fab! G-free J

New Orleans Red Rice
Serves 4


Ingredients
1 whole kielbasa (there are many varieties that are G-free, I use Parkview, found at Aldi's Supermarket)
1 medium yellow onion  diced
1 diced bell pepper ( whatever color you like)
1 celery stalk chopped
1 cup of cooked and cleaned shrimp (you can buy precooked/cleaned shrimp in the freezer section of most stores and they are pretty inexpensive)
2 minced garlic cloves
14oz can of diced tomatoes ( I use Happy Harvest brand,its G-free just be sure to read the label of whatever brand you choose!)
1/4 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 cup of water
1 3/4 cup brown Minute Rice
Spray Olive Oil

Directions

1. Spray Olive Oil onto the bottom of a deep skillet. Once the skillet is hot at the Kielbasa and cook until it is brown (about 5-10 minutes)
2. Add onions,peppers, garlic, and celery and cook until vegetables soften (about 5 - 10 minutes)
3. Add canned diced tomatoes (juice and all), shrimp, chili powder, paprika, water and brown rice.
4. Simmer covered until rice has completly cooked ( about 10 minutes).
5. Enjoy!