Archive for the ‘casseroles’ Category

postheadericon Jambalaya

This is a classic in our house. It’s adapted from an actual Cajun cookbook, even!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, and corn free recipe

  • 1 pound Chicken breasts, boneless – cut in 1″ cubes

  • 1 pound Smoked (anduille is best) sausage, sliced
  • 1 pound Shrimp, cooked
  • 28 ounces Crushed tomatoes
  • 1 medium Onion, chopped
  • 1 Green pepper, chopped
  • 1 cup Chicken broth
  • 1/2 cup White wine
  • 2 teaspoons Oregano
  • 2 teaspoons Parsley
  • 2 teaspoons Cajun seasoning – we like Tony Chacheres Cajun seasoning
  • 1 teaspoon Cayenne pepper
  • 2 cups Rice, cooked

Method:

Cut chicken and slice sausage. Chop onion and green pepper. Put all in crockpot. Add remaining ingredients, except shrimp and rice. Cook in crockpot on low for 6-8 hours. 30 minutes before eating, add cooked shrimp and cooked rice; allow to heat.

Can be cooked on high for 3-4 hours instead.

postheadericon Thanksgiving Pot Pie

This is a great non-leftover-looking way of using up leftovers from Thanksgiving or other big holiday meals. This idea was inspi Chicken Pot Pie and Shepherd’s Pie.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe.

Thanksgiving Pot Pie

Ingredients:

  • 1 lb (approximately) cooked turkey or chicken, chopped

  • 1/2 cup leftover gravy
  • 1-2 cups mashed potatoes
  • frozen or leftover vegetables totaling about 2 cups: bell peppers, mushrooms, spinach, peas, broccoli, asparagus, etc.

Method:
Preheat oven to 425 degrees.

In a 9×9 pan, mix cut up turkey/chicken, gravy, and vegetables. Spoon mashed potatoes over the turkey and vegetable mixture, so that it forms a topping.

Bake for about 25-30 minutes. Served with leftover Cranberry sauce and leftover Ginger Butternut Squash Soup, this makes a wonderful dinner. As a bonus, it’s unlikely you’ll have leftovers!

postheadericon Chicken Enchiladas

I finally made enchiladas. I had been too sad about the idea of cheese-less enchiladas before. These were quite easy and yummy, and everyone liked it! Any meal that is loved by the whole house is automatically special!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.

Chicken:

  • 2-3lbs chicken pieces. I used bone-in thighs with the skin off

  • dash kosher salt
  • dash chili powder

Method:

Sprinkle top and bottom of chicken with salt & chili powder. Put in a baking dish and cover with foil.

Bake chicken at 350 degrees until done (about 45 min). While cooking, assemble other ingredients and make enchilada sauce.

Enchiladas

  • 12 (or so) corn tortillas

  • 2 cans (double check ingredients!) or 3 cups home-made enchilada sauce
  • chicken, chopped up (to make this faster, approximately 1 lb of canned chicken could be used – Valley Fresh brand is allergy friendly)
  • 4 scallions, white parts, chopped up
  • black olives (optional)
  • avacado (optional)

Method:

Cut up chicken and scallions into a bowl, mix together.

Heat tortillas in microwave between damp paper towels so they are softened and pliable.

Pour a little enchilada sauce in the bottom of a 9×13 baking dish, spread evenly.

Place a softened tortilla in your hand, and put some chicken mixture in the tortilla. Roll into an enchilada, and place seam-side-down in the baking dish. Repeat until you have used up all the chicken.

Pour enchilada sauce over the enchiladas, and toss some sliced black olives on top. Cover with foil, and bake 15-20 min, until heated through.

We served with avocado & extra enchilada sauce on the side, with a salad and some black beans cooked in enchilada sauce. A hard cider is a good substitute for beer, too.

postheadericon Faux Frittadas

I grew up with a fairly large Italian extended family. We ate lasagna with every holiday meal, my grandmother and I would make ravioli together from scratch, and we would have big family meals with all the aunts and uncles. One of the dishes that was served at the big family meals is inherently gluten-free, a frittada. A frittada is almost like a crustless quiche, or a large omelet that you bake.

Frittadas usually have a lot of cheese, as well as a lot more egg than I typically use. But then, I don’t like eggs! In my recipe the eggs are just there to hold everything together so you can serve it in slices. This is easily made with all veggies for a vegetarian (but not vegan!) option at a brunch. My girls love this for brunch on weekends – and since you can vary the ingredients so much, it’s rarely the same thing twice! It also makes a wonderful light & fast dinner – it cooks so fast you don’t really heat up the kitchen.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, South Beach phase 1 and 2 safe recipe, and one that can easily be made vegetarian.

Ingredients:

  • olive oil
  • 2-3 eggs (sadly, this can’t really be substituted)
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 lb meat (if using) – sliced sausage, ham, leftover chicken or turkey, Spam …
  • 2+ of something chunky – chopped potato, tomato, mushrooms …
  • 1-2 diced veggie(s) – zucchini, summer squash, frozen or baby spinach, bell peppers …
  • 1-2 pinches kosher salt
  • a couple grinds black pepper
  • a few shakes of a seasoning blend – Italian, Cajun …

Method
There is an oven method and a top-of-stove method. If you want to use the oven, it should preheat to 350. If it’s hot, and you don’t want to turn on the oven, then don’t. If using the oven, you need a large-ish skillet that can transfer between the stovetop and oven (like a good cast iron pan or an all-metal metal skillet). If you are using the stovetop only, make sure you have a large skillet that has a well-fitting cover.

For all methods:
Pre-cook the potatoes (if using) – stab them a few times with a fork, then microwave for 5-10 minutes, until barely tender.

Warm some olive oil in a large skillet over medium heat. Add the garlic and onions, and cook until they start to become tender. Add the meat (if uncooked) and any non-frozen veggies (including tomatoes/mushrooms/other chunkies other than potatoes). Let cook for several minutes, then add the potatoes (if using), any cooked meat, and any frozen veggies. Continue cooking for a few more minutes, making sure to mix thoroughly.

Once everything is cooked & heated through and well-integrated, whisk the eggs in a bowl, then pour over the pan so that there is a little egg in the nooks and crannies. Gently tilt the pan so that the egg is well distributed.

For oven:
Place pan in oven, let cook for about 15-20 minutes, until egg is set (like a quiche). You can set the table and make a salad while this happens.

For stovetop:

Turn heat down to low, cover, and let cook for about 10 minutes (checking occasionally before that), until egg is set firm.

Set out on the table – slice and serve with a spatula. Yum! This goes equally well with a lunch/dinner salad as it does with a breakfast/brunch fruit salad!

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