Main Dishes


White Chili
Recipe Type: Main Dishes
Author: Christine Andrew
  • • 2 tablespoon olive oil
  • • 1 small onion, chopped
  • • 3 cloves garlic, smashed
  • • 1 pound of ground turkey
  • • 2 teaspoons oregano, dried
  • • 3 tablespoons ground cumin
  • • 1 can white beans, or prepared dried white beans
  • • 1 cup fresh white corn, cut off the cob, or frozen
  • • 2 cups chicken broth or vegetable broth
  • • 3 tablespoons jalepeno slices
  • • Salt and pepper to taste
  • • Shredded jack or cheddar cheese
  • • Chopped avocado, cheese, and green onion for garnish
  • • Corn tortillas
  1. In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent. Add turkey, stirring until browned. Add oregano, cumin, beans, corn, broth, salt and pepper. Stir well.
  2. Cook over medium heat for 20 minutes until it reduces and thickens a bit. Taste to correct for salt and pepper. Serve topped with a bit of cheese and avocado, corn tortillas, or green onion.
Seared Scallops
Recipe Type: Main Dishes
Author: Trina Kaufman, Delicious Living
Published by Christine Andrew
  • • 2 small yellow onions
  • • 4 tablespoons extra-virgin olive oil, divided
  • • 2 tablespoons white or regular balsamic vinegar
  • • 3 cups (packed) baby arugula
  • • 1/2 pound large sea scallops, patted dry
  • • 1/2 ounce crumbled goat cheese
  1. Cut onions into quarters; then thinly slice or dice small. In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15-25 minutes. Reduce heat to medium-low if they start cooking too quickly. Deglaze pan with balsamic vinegar. Season to taste with sea salt and freshly ground black pepper. Remove from heat and fold in arugula.
  2. Sprinkle scallops with salt and pepper. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1-2 minutes per side.
  3. Mound arugula mixture onto plates. Top with scallops and goat cheese. Serve with roasted potatoes, quinoa, or brown rice.


Cool Veggie Pizza
Recipe Type: Main Dishes
Author: Pampered Chef
Published by Christine Andrew
  • • 1 package refrigerated crescent rolls (or Bob’s Red Mill Pizza Dough)
  • • 2 packages cream cheese (8oz. each)
  • • 2 tablespoons Veggennaise
  • • 1 tablespoon Dill weed
  • • Salt and pepper to taste
  • Vegetables, sliced or diced:
  • • Zucchini
  • • Cucumbers
  • • Mushrooms
  • • Tomatoes, seeded
  • • Red peppers
  • • Green onions
  1. Preheat oven to pizza dough instructions. Prepare dough and bake until lightly browned. Remove from oven. Cool completely. Blend cream cheese, veggennaise, dill weed, salt and pepper in a bowl. Spread cream cheese mixture on top of cooled crust. Top with finely chopped vegetables. Refrigerate before serving.
Meatball Stew
Recipe Type: Main Dishes
Author: Christine Andrew
  • • 1 package of Aidell’s chicken and Turkey Meatballs
  • • 1 jar of low sodium V8 juice
  • • 3 stalks of celery, sliced 1/2 inch width
  • • 3-4 carrots chopped
  • • 1 large can of tomatoes, chopped
  • • 1 package of spinach, or 1 bunch of chopped mustard greens, or kale
  • • 1 package of spinach pasta
  • • 3 zucchinis sliced 1/2 inch width
  • • 2 cloves of fresh minced garlic
  • • Fresh grated Parmesan cheese
  1. In a large pot, simmer meatballs with V8 juice covering the meatballs until heated through. Add celery and carrots and simmer until almost tender. Add tomatoes, spinach, and pasta and continue simmering until pasta is cooked. Add more water or V8 juice as needed. Add zucchini and garlic and cook until just barely tender. Serve topped with Parmesan cheese.


Lentil Soup
Recipe Type: Main Dishes
Author: Christine Andrew
  • • 1 cup lentils
  • • 4 cups vegetable stock
  • • 1 chopped onion
  • • 2 large garlic cloves, chopped
  • • 2 teaspoons ground cumin
  • • 1 cup coconut milk
  • • 3 tablespoons soy sauce or Worcestershire Sauce
  • • Salt and pepper to taste
  • • 3 cups baby spinach
  • • chopped tomatoes
  • • 1 chopped red bell pepper
  1. Rinse lentils, put in a large saucepan and add enough cold water just to cover. Boil for about 10 minutes, then add the remaining ingredients except for the spinach. Reduce heat and simmer for 30 minutes until lentils are tender. Put a small handful of spinach in the bottom of each serving bowl and ladle the hot soup on top. Serve with a green salad.


Lemon Ginger Halibut
Recipe Type: Main Dishes
Author: Linda Clark, CNC
Fellow nutritionist Linda Clark offers a delicious halibut recipe. Published by Christine Andrew
  • • 3-4 ounces halibut
  • • 1 lemon, juiced
  • • 1 teaspoon fresh ginger, grated
  • • 1 teaspoon honey
  • • 2 teaspoons coconut oil
  • • salt and pepper
  1. Preheat oven to 325. Grease the bottom of a heavy baking pan with coconut oil. Sprinkle fish with salt and pepper. In a small bowl, mix together the lemon juice and grated ginger. Heat the honey slightly under hot running water and whisk into the juice mixture. Bake the fish for 15-20 minutes or until moist and flakey, basting with the lemon juice mixture. Serve with green salad and veggies such as asparagus.


Gluten-Free Pizza
Recipe Type: Main Dishes
Author: Christine Andrew
  • • 1 bag Pamela’s Gluten-Free Bread Mix
  • • 1 yeast packet
  • • 1/4 cup olive oil or grapeseed oil
  • • 1-1/2 cups warm water
  • • 1-2 tablespoons Italian herb mix
  • • 1 can Cento Pizza sauce, or other organic pizza sauce
  • • 1 tablespoons corn meal
  • Toppings:
  • • Mozzarella cheese, shredded
  • • Baby spinach
  • • Red onion, sliced thin
  • • Green onions, chopped fine
  • • Red bell pepper, chopped
  • • Olives, sliced
  • • Nitrate free sausage-optional
  • • Broccoli with diced yellow bell pepper and red chili flakes
  1. Combine dry mix, yeast packet, herbs, oil and water. Mix with a mixer on medium speed for 2 minutes. Grease two pizza pans or cookie sheets; then sprinkle a tablespoon of corn meal on top. Divide mix in half and pour one of the halves onto each pan. Using oil or water on dough and fingers, spread dough into pizza shape. Let rise for about an hour. Bake on lower rack in a preheated 375 degree oven for 8-10 minutes. Let cool. Add pizza sauce, cheese and toppings. Bake an additional 15-20 minutes, or until cheese has melted and toppings are cooked.


Crispy Coconut Chicken Salad
Recipe Type: Main Dishes
Author: From the Coconut Diet Book by Cherie Colborn
Published by Christine Andrew
  • • 2 boneless, skinless chicken breasts
  • • 1/4 cup unsweetened, finely shredded coconut
  • • 1/4 cup ground flax seeds
  • • 1 egg, beaten
  • • 2 tablespoons virgin coconut oil
  • • 4 cups mixed greens
  1. Rinse the chicken and pat dry; cut into strips, and set aside. Mix shredded coconut and ground flax seeds together on a dinner plate. In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture. Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Saute over medium heat until crispy on the outside. Turn after about 2 minutes, or until completely opaque in the center. When done, remove chicken strips from pan and cool on paper towels. Serve over a bed of mixed greens with lemon vinaigrette.


Chicken Salad with Avocado
Recipe Type: Main Dishes
Author: Christine Andrew
  • • 3 ounces cream cheese, softened
  • • 1/3 cup plain yogurt
  • • 1 stalk of celery, chopped fine
  • • 1 tablespoon Dijon mustard
  • • 1 1/2 tablespoons finely chopped chives, green onion, dill or basil
  • • 1/2 teaspoon salt
  • • 1/2 teaspoon grated lemon peel
  • • 1 teaspoon lemon juice
  • • 1 cup diced cooked chicken
  • • 3 avocados
  1. In a medium bowl, beat cream cheese. Add yogurt and mix until smooth. Stir in celery, mustard, chives, salt, and grated lemon peel and juice; mix until blended. Stir in chicken. Cover and chill until ready to serve. Rinse avocados. Cut in half. Gently lift out the pit with a spoon. Spoon out the avocado, then add about 1/3 cup of the chicken salad into each avocado half. Garnish with chives.


Chicken and Lots of Veggies Curry
Recipe Type: Main Dishes
Author: Gregory Anne Cox
Published by Christine Andrew
  • • 1 pound chicken, cut into cubes
  • • 1/2 cup olive oil, split into two batches
  • • 1 large white onion, diced
  • • 1 ounce fresh ginger root, about 1 1/2 inch piece
  • • 2 cloves garlic, minced
  • • 2 tablespoons Madras curry powder–split one and one
  • • 1/4 cup flour
  • • 2 cups vegetable or chicken stock
  • • 15 ounces coconut milk
  • • 2 cups of cauliflower florets
  • • 2 cups broccoli florets
  • • 2 cups yellow squash, cut into 1/4 inch thick slices
  • • 2 cups zucchini, cut into 1/4 inch thick slices
  • • 2 cups fresh tomato, chopped
  • • 2 bay leaves
  • • 1 cinnamon stick
  • • Salt and pepper
  1. Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil. When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder. Stir well. Add the chicken.
  2. Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate. Wipe the pan with a rag or paper towel to remove bits that might burn. Put the pan back on the heat and add the remaining oil. When it is hot add the vegetables and saute so veggies get coated with oil. Sprinkle with the remaining curry powder and the flour. Stir well and add in cold stock.
  3. Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil. Add the chicken back in, season with salt and pepper and pour in the coconut milk. Simmer for 20 minutes. Serve over Basmati rice or a bed of greens.


Crock Pot Carne Asada
This makes the perfect filling for Burrito’s, Taco’s, Tostada’s, Nacho’s, Chimichanga’s etc..
  • 1 (10.5 ounce) can beef broth
  • 3 diced tomatoes
  • 2 jalapeno peppers chopped
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 2 pounds Steak
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons freshly cracked black pepper
  1. In small bowl, combine the cumin, chili powder, salt and black pepper.
  2. Sprinkle the spice mixture over the beef so that it is evenly coated and place in the crock pot. Prepare all veggies by cleaning and chopping them. Place them in the crock pot.
  3. Add Beef Broth and cook on low for 8 hours or high for 4 hours.
  4. Shred the meat with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover until ready to serve


Easy Spicy Salmon Frittata
Author: CAITLIN WEEKS Grass Fed Girl
Safe for Gaps, SCD
  • 1 Tbsp coconut oil
  • 1 green pepper
  • 1 onion
  • 2 garlic cloves
  • 1.5 cups cherry tomatoes
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Sea salt and pepper to taste
  • 6 soy free eggs beaten
  • 1/2 cup wild canned salmon
  • 2 Tbsp chopped cilantro
  1. Preheat the oven to 350.
  2. Chopped the peppers and onions, then mince the garlic.
  3. Melt the coconut oil in an oven safe skillet over medium heat.
  4. Cook the green pepper and onion for a few minutes then add garlic.
  5. Add the cumin, paprika, salt and pepper.
  6. Add in the halved tomatoes once the other veggies have cooked down a little.
  7. Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.
  8. Pour in the eggs, making sure the contents are covered and assimilated.
  9. Add a little more salt and pepper.
  10. Transfer the pan to the oven and cook for 15 minutes or until the eggs are set.
  11. Remove from the oven and top with fresh cilantro.
  12. Slice and enjoy!


Ginger Orange Chicken Tenders
Author: Christine Andrew, CNC
Serves: 3
  • 1 lb organic chicken tenders
  • 3 Tb Olive oil
  • Juice of 2 oranges
  • 1 Tb Ginger powder
  • 1/8 c Parsley flakes
  • 1 Tb Butter-organic
  • 3/4 c Heavy Whipping Cream-organic
  • Rehoboth Sunshine Spice Blend Salt (Rehoboth Beach, DE-www
  •  Black pepper
  •  Select veggies of choice– 1 each– zucchini, squash, onions, Brussels Sprouts, thinly sliced
  1. Since this is an original recipe and like all my creations, I never measure. I measure per taste so the measurements above are approximations only.
  2. Place chicken tenders in a shallow bowl. Drizzle olive oil and orange juice over the chicken. Sprinkle the ginger, parsley, Sunshine spice blend over the chicken enough to coat the pieces on both sides. Turn several times to coat chicken in the marinade. Refrigerate for at least 1 hour or more to marinate.
  3. Heat butter in a large sauce pan on medium low heat. Saute veggies until slightly tender. Take veggies out of the pan and set aside on a serving platter. Place chicken along with the marinade in the pan and cook until well done, turning occasionally to brown on both sides. When chicken is done take chicken out and put with the veggies. Keep warm. Meanwhile, pour the heavy cream in the sauce pan and stir until bubbly. Pour sauce over chicken. Garnish with black pepper and a thin slice of orange. Serve with brown rice.


Gluten Free Pizza
Author: Christine Andrew, CNC
  • 1 bag Pamela’s Wheat-Free Bread Mix
  • 1 yeast packet
  • ¼ cup Olive Oil or Grapeseed Oil
  • 1-1/2 cups warm water
  • 1-2 tablespoons Italian Herb mix
  • 1 can Cento Pizza Sauce
  • 2 tablespoons organic corn meal
  • Toppings:
  • Mozzarella cheese, shredded
  • Baby spinach
  • Red onion, sliced thin
  • Green onions, chopped
  • Red bell pepper, chopped
  • Olives, chopped
  • Nitrate free sausage- optional
  1. Combine dry mix, yeast packet, herbs, oil and water. Mix with a mixer on medium speed
  2. for 2 minutes. Grease two pizza pans or cookie sheet; then sprinkle a tablespoon of corn
  3. meal on top. Divide mix in half and pour one of the halves onto each pan. Using oil or
  4. water on dough and fingers spread dough into pizza shape. Let rise for about an hour.
  5. Bake on lower rack in a preheated 375 degree oven for 10 minutes. Let cool. Add pizza
  6. sauce, cheese and toppings. Bake an additional 20 minutes or until cheese has melted
  7. and toppings are cooked.


Greek Yogurt Chicken
Author: Recipe from Greek of the Gods Yogurt
Serves: 4
  •  1 cup Greek Gods Greek yogurt-Plain
  •  2 tablespoons lemon zest, finely grated peel of a lemon
  • 1 1/2 tablespoons lemon juice (preferably fresh squeeze)
  • 2 tablespoons oregano, finely chopped, fresh
  • 2 tablespoons freshly chopped parsley
  • 2 wholes clove garlic, peel and dice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper, freshly ground or to taste
  • 4 whole chicken breasts without skins
  1. Directions:
  2. Combine our Greek Gods Greek Yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
  3. Put the chicken into a dish and spread about 1/4 cup of our Greek Gods Greek Yogurt over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining Greek Gods Greek Yogurt.
  4. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
  5. Spoon the Greek Gods Greek Yogurt over the chicken and serve.
  6. Ready to eat!


Mediterranean Grilled Salmon with Roasted Garlic Mayonnaise
Author: Greek of the Gods Yogurt
Prep time:
Cook time:
Total time:
  • Four 1/2 thick salmon steaks
  • 8 large cloves garlic, unpeeled
  • 1 tsp olive oil
  • ¾ c. Greek God’s plain yogurt
  • 2 TBSP mayonnaise
  • 1 TBSP Dijon Mustard
  • 1 TBSP. fresh lemon juice
  • Salt
  • Freshly ground pepper
  • Cooking oil
  • 3 TBSP olive oil
  • 1/2 tsp crushed dried rosemary leaves
  • Lemon wedges, for garnish
  1. Place garlic, unpeeled, in a microwave dish with 1 tsp olive oil. Microwave on high power 1 to 1 1/2 minutes until very soft; cool slightly. Squeeze garlic from skins into a small bowl. Using a fork mash the garlic until smooth. Add yogurt, mayonnaise, Dijon mustard, lemon juice, salt and freshly ground pepper, to taste. Stir together and blend well. Refrigerate. (Garlic Mayonnaise can be prepared in advance and stored in refrigerator for up 3 days for optimum flavor).
  2. Directions: Brush grill rack with cooking oil. In a small bowl stir 3 TBSP olive oil and 1/2 tsp crushed dried rosemary leaves. Brush over both sides of salmon steaks. Place fish on grill racks. Grill, uncovered, directly on medium-hot grill for 4 to 6 minutes, or, until fish flakes easily, turning once. Serve with roasted garlic sauce and additional lemon wedges, for garnish.


Orange Sesame Chicken Wings
Cuisine: Gluten-free, dairy-free, egg-free, nut-free, rice-free, corn-free
Serves: 6
  • 1 lb chicken wings
  • 1 ½ cups freshly squeezed orange juice
  • 2 Tbsps. tamari gluten-free soy sauce
  • 1 teas. Sesame oil
  • 2 garlic cloves, minced
  • 2 Tbsps. ginger, minced
  • 2 Tbsps. scallions sliced
  • ¼ teas. Red pepper flakes
  • 2 Tbsps. Brown sugar
  • 1 Tbsp. sesame seeds
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees F.
  2. In a plastic zip-loc bag, place chicken, 1 cup of orange juice, 1 Tbsp. Tamari, sesame oil, 1 garlic clove, ½ Tbsp. ginger, 1 Tbsp. scallions and ¼ teas. Red pepper flakes. Remove air and seal tight. Shake bag around until chicken is well coated. Place in refrigerator to marinade for a minimum of 4 hours, and up to 24 hours.
  3. In a small pot, combine remaining ½ cup of orange juice, 1 tablespoon Tamari, 1 garlic clove, ½ tablespoon of ginger and 2 tablespoons of brown sugar. Cook over medium-high heat until mixture is boiling. Lower heat to medium and cook for an additional 10 – 15 minutes or until mixture reduces by half and becomes thick and syrupy.
  4. Spray a nonstick baking sheet with nonstick cooking spray. Remove the chicken from the marinade and place evenly on baking sheet. Sprinkle with remaining tablespoon of scallions and 1 tablespoon of sesame seeds. Serve hot or room temperature.


Quinoa and Kale Crustless Quiche
Author: By Hilarybee – finalist in the “Your Best Greens” contest,
Serves: 8 slices
  • 1/2 cup quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 bunch kale, stems removed and cut into ribbons
  • 1 Vidalia onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1/2 cup white cheddar cheese
  • 3 ounces cream cheese, cubed
  • 4 eggs
  • Salt and pepper to taste
  1. Preheat the oven to 350 and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray). Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.
  2. Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned.
  3. Remove the onions from the pan, and place them in a large mixing bowl. Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes.
  4. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dishtowel.
  5. Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.
  6. In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper. Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.


Salmon with Leeks and Rice
Author: Chef Cindy
  • 2 medium leeks, cut lengthwise
  • 4 medium cloves garlic, chopped fine
  • 3/4 cup chicken stock
  • 2 T. fresh lemon juice
  • 2 T. fresh chopped tarragon
  • 1-1/2 lbs “Wild” salmon fillet, cut into 8 pieces, skin and bones removed
  • salt and white pepper to taste
  1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water.
  2. Cut leeks into very thin strips ( chiffonade cut)
  3. Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
  4. Rub salmon with fresh lemon juice, salt and white pepper.
  5. Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
  6. Serve leeks topped with salmon and drizzle with juice.
  7. [b] Side Dish:[/b]
  8. Brown Rice
  9. Chicken stock
  10. Chopped Carrots: chopped
  11. Chopped Celery: chopped
  12. Onions: chopped
  13. Mushrooms: sliced
  14. Saute carrots, celery and mushrooms in medium saucepan. Add chicken stock and brown rice. Cook until tender.


Sloppy Joes That Don’t Come from a Can or a Package
Author: Shirley Braden
If using ground turkey, you might want to add more seasoning or a bit more salt as turkey is fairly bland. If you use regular diced tomatoes in this recipe versus petite diced tomatoes, you can use your kitchen shears to make the chunks smaller so they’ll cook down better. I drain the liquid into the skillet and then just cut “wildly” into the can of tomatoes. (Be careful of the sharp can rim.) If you want to be more exact in your cutting, you can empty them into a bowl to cut more uniformly-sized pieces. Using ketchup in this recipe gives the Sloppy Joes a richer taste and better texture, but it can be omitted and they’ll still be quite good. The small amount of vinegar does add a tad of tanginess, but it may be left out if you prefer. If you don’t have any onion and/or garlic on hand (or family members who shy away when they see the real stuff), you may substitute about ½ tsp to one tsp each of onion powder and garlic powder (depending upon your personal tastes), respectively. Some folks may abhor the idea of eating Sloppy Joe without bread, but doing so will really let you know the quality of the meat you are using (buns can cover a lot of flaws!), plus you’ll tend to eat less meat with that serving method.
  • 1 pound ground beef (we use ground venison; see notes for using ground turkey)
  • 14 ounces of diced tomatoes, undrained (petite cut works best; see notes)
  • Half on onion (about ½ cup), chopped
  • ¼ cup brown sugar (or same amount of coconut/palm sugar or slightly less of honey, molasses, or agave)
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp cloves
  • 2 tsp garlic cloves, minced
  • ½ tsp chili powder
  • 1 ¼ tsp hot sauce
  • ¼ tsp dry mustard
  • ½ tsp honey (omit if already using one of the liquid sweeteners vs brown sugar)
  • ½ cup gluten-free, HFCS-free ketchup
  • ½ tsp vinegar (optional, see notes)
  1. Brown ground beef in large, deep skillet. Drain and then return to skillet.
  2. Stir in other ingredients, mixing well. Bring to a boil and reduce heat to a simmer, using medium-low to medium heat. The mixture will reduce to proper Sloppy Joe consistency after about 15 minutes on medium heat, but you must stir frequently. If simmering at medium-low, stir occasionally for about 20 to 30 minutes. You can probably guess that I use the quicker method. I do use a skillet screen over my skillet to keep that beautiful, naturally red sauce from flying everywhere. Stirring can be a great task for a child (if you have one around) or even a partner (it can be an easy way to spend some time together), but I stir now and again while doing other chores in my kitchen.
  3. Serve in a bowl with tortilla chips or on a gluten-free hamburger bun. ( Rudi’s hamburger bun)


Turkey Squash Bake Holiday Casserole
Cuisine: Gluten free, squash and turkey casserole is a great recipe to consider during Thanksgiving
Author: Gluten Free Society 20 Holiday Recipes
  • 3 Turkey Breasts (about 1.5 lbs)
  • 2 Onions, quartered
  • 6 Cloves Garlic, minced
  • 2 Acorn Squash
  • 2 Cups of Diced Tomatoes
  • 4 T. Parsley
  • 2 Tsp. Oregano plus an additional Tsp.
  • Salt and Pepper as needed
  • Duck Fat or favorite fat as needed
  • 1/2 Cup Vegetable Broth
  1. Season Turkey with 2 Tsp. Oregano, Salt, Pepper, Parsley, and 3 Cloves of Garlic and put the seasoned Turkey in ziploc bag with the vegetable broth and refrigerate over night.
  2. Saute Onions, remaining cloves of Garlic, oregano until tender and remove from the skillet.
  3. Cut Squash in half, lengthwise and scoop out the seeds. Peel off the skin and cube. Saute over high heat and remove from skillet.
  4. Cube Turkey and saute with tomatoes.
  5. Combine all in casserole dish top with chopped hazelnuts or walnuts