Tag Archives: gluten free

Concoction of Champions

Concotion of Champions

Scraping the depths of the Fridge

A concoction of champions is what I have going on, right now.  I have been cooking up all that I have stashed in my pantry, fridge, and freezer lately. I do this quite often because I am trying so hard to save money and get out of debt.

The grocery money I save goes straight to making an extra payment on the loan we are working toward getting rid of. So, there has been no stockpiling of canned goods around here.

In fact, I have cut out buying ‘cream of whatever’ type soups and making my own. I know, I know, I am awesome and frugal. *Pats self on back.*

I do have to go and pick up staples like milk, cheese, butter, breakfast foods and such. All in all, my grocery bill has been slashed. Oh, I made the BEST peanut butter granola bars…recipe will be put up (if I remember).

Working with What I Have

So, I dug around in the fridge and found some kielbasa, 3 peppers that were starting to look sad, a head of cauliflower, and I had a bag of frozen broccoli. I also have an onion and rice.

That being said, I sauteed up my onion and peppers in extra virgin olive oil and a tab of REAL butter (these are healthy fats). Once that was sauteed down, I chopped up my kielbasa and added my seasoning concoction I use for everything. I also sprinkled some chicken bouillon powder on top and a few shakes of Worcestershire Sauce. Let this simmer. A cup of uncooked rice was mixed in. I was using my Instant Pot.

When that was done, I put it all in a greased 13×9 dish. That dish was covered and I baked it at 350 for about 20 minutes.  I ended up adding an additional cup and a half of water and stirred it really well.   My rice was not cooking.  Next time, I will cook the rice first instead of putting it in there uncooked.

Roasting Vegetables

On a baking sheet, I cut up my cauliflower and broccoli in bite-sized pieces. Then, I added my seasoning, some of the chicken bouillon granules, and Worcestershire Sauce. I roasted those in the oven at 425 for 20-25 minutes.

Once all of that was done, I tossed served it all together. It was really good. There was no need for another vegetable or side dish. We ate it all and we’re all pretty full.

For pizazz, you could mix it all together and put some cheddar over it and put it back in the oven long enough to melt the cheddar down.

Related Posts:

Loaded Baked Potato and Chicken Casserole

Stuffed Green Pepper Soup

Stuffed Bell Peppers

Loaded Chicken & Potato Casserole (Gluten Free)

Gluten Free: Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole (Gluten Free)

Loaded Chicken & Potato Casserole (Gluten Free) is quickly becoming one of my family’s favorite recipe.  So, here’s the thing…firstly, it was as good as it looks in the picture.  Secondly, I am not a food picture taker, so excuse the poor quality of the picture.  Third, I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts.  All of the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions.  There was a total of about 6 c. water that was used.  The instant pot was set on manual for 20 minutes.  For the love…save the broth.  Let it cool in a bowl, overnight, and then skim the fat off the top.  You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon.  I also chopped up and onion and I fried that in the bacon grease.  Once my chicken was done, I kept out 3 large chicken breasts.  The rest, I put in a baggie and froze.  You can use a large bowl and shred it up.  I added more seasoning and then I put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled or unpeeled), 1/2 c. sour cream, my chopped up bacon, 2 T. of bacon grease, a ladle of the chicken broth and I smooshed it all together with my hands cause the spoon was just not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese).  I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken and topped it with cheese.

Cover and bake at 350 for 30 minutes.  Uncover and bake for 5 minutes.

It was good.  Happy cooking.

Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

2 pounds ground beef cooked with a chopped up onion and some seasoning.

Once that is cooked up, drain.  Add in 1 c. beef broth or vegetable broth.  Sprinkle over 2 Tablespoons gluten-free flour.  Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle over top of beef.

Next, cut up some kale (can use spinach) and sprinkle over mushrooms.  Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium sized potatoes.  Peel and Wash.  Use a mandolin to slice them up very thin.  In instant pot, put potatoes and add enough water to cover the top of potatoes.  I also added 3 tsp. gluten-free chicken bouillon cubes.  Manual for 2 minutes.  Quick pressure release and drain.

Layer on top of kale.  Add some seasoning and thyme.  In a pot, place 1 c. milk, 1/2 stick of butter and the rest of your gouda cheese.  Allow to melt and then pour over your potatoes.

Bake at 350 for 30 minutes and then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

**I will say that I have made this several times.  I have substituted the ground beef for chicken, as well as, ham.  This has been extremely good, no matter the meat used.  You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me.  I try to stay away from processed food, as much as possible.  You could also sneak in shred up zucchini or squash for even more nutrients.  These items take on the taste of whatever you are cooking.**

Gluten Free Larabar Bites

Gluten Free Larabar Bites

Gluten Free Larabar Bites.  My sister introduced us to Larabar’s when we were in GA visiting her.  Hunter LOVED them, but dang…those suckers are expensive.  Considering they are only 4 ingredients, I figured I would tackle those little suckers.  Also, the bars were too hard for him to hold, so I opted to make mine smaller and in ball form.

Gluten Free Larabar Bites

Chocolate chips (melted in the microwave with a couple of tablespoons of water) *can buy dairy free*

2 c. plain cashews (can use almonds)

1 c. chopped dates

1 tsp. vanilla

pinch of kosher salt

Put your dates in your food processor and pulse them until they are small.  Take them out and put them in a bowl.  Next, put your cashews and salt in and pulse that up.  Add to the bowl of dates.  Add vanilla.

Roll into balls and put on wax paper.  Flash freeze for 5 minutes.  Roll in melted chocolate and flash freeze again.  Then, you can put them in a baggie and freeze them up.


Gluten Free Peanut Butter Bites

Gluten Free Peanut Butter Bites

Gluten Free Peanut Butter Bites

1 c. GF peanut butter

1 c. oats

1/2 c. flax

2 T. honey

**I drizzled mine with melted dark chocolate chips.  Put chocolate chips in a bowl, add 2 T. water and microwave.  Do small intervals, stirring after each time to keep it from burning.**

I put the oats in a food processor just to make them finer in consistency.  Add all ingredients to the bowl.  Mix well.  Form into balls.  Place on waxed paper and flash freeze for 5 minutes.

Once you flash freeze them, drizzle or dredge them with chocolate.  Flash freeze again and then put in baggies and freeze.

You can also not drizzle them and add chocolate chips to the ball, but I didn’t want too much sugar and frozen chocolate chips hurt teeth too badly.


Gluten Free Chicken and Noodle Soup

Gluten Free Chicken and Noodle Soup

Screaming Moment

Have you ever had one of those days where you simply want to run down the road naked screaming at the top of your lungs?

Yep…I had one.

As an illustration, my day started with a butt through a wall.

As well as some nosy Nellies.

Add a splash of liars.



Manual labor.

Saturday in a Nutshell

We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.

Cause what would a Saturday be without all that fun?

Oh, I forgot to mention that we start school (on the 24th) and I lost ALL my notes, schedules, and curriculum.

So, there’s that.

At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) Hunter said he was hungry.  I forgot to cook :/

I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep.   It just slipped my mind.

So, here is what I threw together because I, quite literally, had nothing else in the house to fix and we did not want to eat out.

GF:  Chicken and Noodle Soup

1 bag Tyson precooked diced chicken (again, all I had..it was frozen)

Minced onions


Cream cheese

2 c. monterey jack cheese

Splash of milk

Rice spaghetti noodles

Broccoli (gotta get those veggies in)

Chicken stock (gf)

I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.

To save time, I started the water for the noodles and I cut up the large pieces of broccoli.  I also had Alyssa shred my cheese because pre-shredded cheese is processed and that is no bueno.

When the instant pot was done, I quick released the pressure.  I added in a splash of milk, the cheese, and the cut up broccoli.  I did turn it back on manual for 2 minutes to soften up the broccoli.

By the time that was done, my noodles were done.  I drained them and put them in the soup.


It is finished.

Thank.  Goodness.

Related Posts:

Broccoli Salad: Low Carb

Lasagna: Low Carb

Lasagna Soup

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot) is one of my newest creations.  Simple and easy clean-up!  This is an all-in-one soup that I cook, all year around.

Chicken and Rice Soup (Instant Pot)

1 carton gluten-free chicken broth

Minced onions

2 cans of chicken, drained



Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

In instant pot, place all ingredients except the sour cream, milk, and cheddar cheese.  Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it in before, it can lead to explosions (experience) and curdling (again, experience).

Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese.  This includes cream, 1/2 and 1/2, sour cream, cream cheese, any type of cheese, etc.

Turn on soup mode and let run until done.  This is usually 15 minutes.  My rice was not quite done enough, so I stirred it up, well and put on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar.  Stir until it is all melded well.

Related Posts:

Bon Bons

Cauliflower Fried Rice

Yummy Chicken

GF: Chicken Enchilada Lasagna

Gluten Free Chicken Enchilada Lasagna

Gluten-Free Tortillas

  • 2. c. gluten-free all purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on floured surface.

Roll out thinly.

Cook on griddle, be sure to flip halfway through.

**These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.**

Gluten Free Enchilada Sauce Recipe

  • 1 can tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

**You may want to tweak the seasoning as needed.**

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.


I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

Chili: Healthy and Otherwise (Instant Pot)



2# ground beef

1 onion, chopped

1 T minced garlic


1/3 block Velveeta

2 cans chili hot beans

Chili seasoning

Spinach, a good handful chopped finely

1 jar tomato juice

Cook ground beef, onion, garlic, and seasoning.

Once cooked, drain, if needed.

Add in the Velveeta and stir till mixed (may need a bit of water to help it out).

Pour in beans and spinach.

Add seasoning.

Last, put in the tomato juice.

Instant pot, manual for 12 minutes (just to meld everything because the food was already cooked).

Chili:  Gluten, Garlic, and Cheese Free

1# of ground turkey

Seasoning (this is 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder)

1 dried bag of pinto beans (I do these in the instant pot)

1 onion

Cayenne Pepper



Spinach, handful chopped finely

2 cans plain diced tomatoes

1 jar tomato juice

In the instant pot (because that is what I used), place WASHED pinto beans in the bottom with a cut up onion, some seasoning, and 4 c. water.  I put it on manual for 45 minutes.

Once that was done, release the pressure and stir.

Add in ground turkey, seasoning, the diced tomatoes, and tomato juice.

Instant pot, manual, 12 minutes.

Release pressure.

Add in cayenne, paprika, and spinach.

Keep warm till ready to eat.

Relearning How to Cook After 30 Yrs of Butter


Eat Bark, call it chocolate

No More Bark for You

I always joked my sister has nothing but bark, twigs, and grass blades in her house.  There was no bark at my house.  Her kids loved to come here and eat things that were not healthy.

I’m a good aunt like that.

Relearning how to cook is like trying to crochet a blanket, underwater, for a seagull.  It is not fun.  I do not enjoy it.  Change is not cool.


I love my son.

During our time in Florida, we learned that Hunter has *several* food allergies.  Things I have cooked with since the beginning of time, I can no longer use.

Off Limits







I just put a 500 lb cow in my freezer.

The one thing I season my food with (my lovely seasoning mix), I can’t.  I love garlic.

Dairy.  Goodbye love of cheese and adding cheese to every single dish.  Every.  Single.  Dish.  Butter.  BUTTER.

B.  U.  T.  T.  E.  R.

When I make soup, 98% of them have heavy cream, sour cream, cream cheese, cheese, milk.  How will I make soup????!!!

Chicken bouillon?  Gone.  Beef bouillon?  No Bueno.

No.  Chicken broth with cream of chicken soup, butter, heavy cream, garlic, and cheese.

No broth people of internet land…..that hurts.

Bread, pasta, my heart, and soul in eatable form.

Nuts, I can take them or leave them.

I am still going to cook.  Relearning healthy ways to cook will create good habits in my children.  Hopefully, we will lose some weight (well, Big Daddy and me).

This change will be good for Hunter.  It will calm the inflammation down, in his brain.  By calming that inflammation down, I hope that his progression will continue.  His health is number one, right now.

There are still some things I will cook, normally, but adjust for him.  Be on the lookout for lots of hits and lots of misses in my new recipes.

It’s all about the journey, right?

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