Saturday, August 31, 2013

Low Carb, Low Sugar Meatloaf

Meatloaf is one of our comfort foods and when Honey had to go sugar free I was bummed because all of my meatloaf recipes have brown sugar in them!

I craved a good meatloaf for awhile before attempting to make one. I pulled up low carb meatloaf and used several ideas to come up with my own. Some stuff theirs with different cheeses and prosciutto but that's just not us. When I make a meatloaf I want peas and cornbread or mashed potatoes (another thing I'm not able to cook).

So here goes my new meatloaf recipe.

I forgot to take a photos, sorry I'll add one at a later date!

Low Carb, Low Sugar Meatloaf

Tomato Topping:

1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Add Too:

2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/4 cup cornflakes, just to help hold the shape

Preheat oven to 350 degrees. Bake for 1 hr and 15 min.
Mix the topping first and set to the side. Combine the meatloaf, eggs and cornflakes well then add on half of the tomato topping. Shape and place on grill pan and place in oven.
When your meatloaf begins to brown add the remaining tomato topping. Enjoy
Thanks for stopping by y'all and please come again soon!

Monday, August 26, 2013

Detroit Celiac Awareness Tour

Advertising for my gluten free friends!

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Thursday, August 22, 2013

Gluten Free Chicken Chili Frito Pie

I grew up eating Frito Pie and love it. Not long ago I got on a kick and made some up and ate the whole thing. It was so good that I bought the ingredients to make more. I use Frito Pie as an easy lunch when there's nothing else in the house to eat. I use Hormel Chunky Chili, most Hormel Chili's are gluten free and how easy is that open a can and dump it! And you say you can't cook?

Recently while looking up my Hormel Chunky Chili with Beans I noticed that Hormel now has a series called Cook-Off, I read some of the ingredients and it appeared to be gluten free but I shied away from it. After I returned home I couldn't quit thinking about the White Chicken Chili with Beans so the next time I was at the store I bought some. Upon researching it I have found that it contains no gluten ingredients here's Hormel's statement. The following list of products may contain vinegar. This vinegar would normally be white distilled vinegar. Other types of vinegar are listed on the ingredient statement. While our sources indicate that these types of vinegar are gluten free, you will need to make your own determination on whether you want to use these products: 

I am so glad I bought it! I made a Frito pie using it and it was wonderful!! I will be buying more of this chili and I will be making more dishes using it!

Here's what I did:

Gluten Free Chicken Chili Frito Pie

1 can Hormel Chicken Chili with Beans
1 cup of Cheddar Cheese more or less if desired
1 cup Regular Fritos

Layer 1/2 the Fritos, 1/2 the Chili and cover this with cheese. I made two layers finishing off with cheese. Microwave for two minutes and you have yourself a meal!

To see the list of Hormel's Gluten Free Products click HERE!

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Thursday, August 1, 2013

New Improved Gluten Free Chicken Tortilla Pie

I have made this many time but tonight I had to change a few ingredients and I think it is better than ever! If you like or love Mexican food you need to try this!!!!

New Improved Gluten Free Chicken Tortilla Pie

Serve with a green salad and your favorite creamy dressing!

    •    1 teaspoon vegetable oil (I used Extra Virgin Olive Oil)
    •    1 chopped red or yellow bell pepper
    •    1 package taco seasoning mix (I used GF Pantry's taco seasoning mix)
    •    1 15-ounce can tomato sauce
    •    2 cups cooked, shredded chicken
    •    1 16-ounce can refried beans
    •    2 cups grated cheddar cheese
    •    12 corn tortillas

Heat oil in a large skillet over medium-high heat. Add peppers and onions and saute until soft. Add taco seasoning mix and tomato sauce. Remove one half cup of the sauce from the skillet and set aside. Add shredded chicken and simmer 10 minutes.

Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan. Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.

Bake in a 350-degree oven for 30 to 40 minutes, until completely heated. 

Makes 6 to 8 servings.

Note: You can add less beans, more cheese or whatever you like. It would also be good with a small onion sliced and cooked with the pepper

It was sooo YUMMY

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