Ingredient: butter
-
Crockpot Turkey Smith
Servings Ingredients- 2 6oz stuffing mix Use Gluten Free if needed
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 2 apples, peeled, cored, chopped
- 1/4 cup parsley, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon pepper
- 1/4 cup butter
Servings Ingredients- 2 6oz stuffing mix Use Gluten Free if needed
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 2 apples, peeled, cored, chopped
- 1/4 cup parsley, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon pepper
- 1/4 cup butter
Instructions- Butter inside of crock-pot. Combine stuffing mix, apples, celery, onion, and parsley with apple juice and broth. Place on bottom of crock-pot.
- Place turkey breast over stuffing; pour butter and seasoning on top of breast. Cover. Cook on low 5-6 hours.
- Remove turkey. Let set for a few minutes before slicing.
-
Alsace Chicken (A favorite!)
Servings IngredientsMarinade:- 1/2 cup butter
- 1 clove garlic, crushed
- 5 teaspoons Dijon mustard
Breading mix:- 5 tablespoons dried parsley flakes
- 5 tablespoons Parmesan cheese
- 1 1/2 cups almond flour
- 4 boneless, skinless chicken breast halves, or chicken tenders
Sauce:- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
Servings IngredientsMarinade:- 1/2 cup butter
- 1 clove garlic, crushed
- 5 teaspoons Dijon mustard
Breading mix:- 5 tablespoons dried parsley flakes
- 5 tablespoons Parmesan cheese
- 1 1/2 cups almond flour
- 4 boneless, skinless chicken breast halves, or chicken tenders
Sauce:- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
Instructions- Melt butter and saute garlic for 5 minutes.
- Blend in mustard, stirring well.
- Cool enough to touch but not solidify.
- Whip vigorously until thickened.
- Dip chicken in marinade, then in breading mix, packing crumbs to coat well.
- Place in low pan.
- Cover and refrigerate up to several hours.
- Preheat oven to 350-400 degrees.
- Bake for 30 minutes or until done.
- Serve with sauce or without the sauce. (It is delicious even without the sauce!)
-
Rhubarb Torte
Servings IngredientsCrust:- 1.5 c. rolled oats
- 1 c. brown sugar
- 1 c. softened butter
- 1/5 c. almond flour
- 1/2 c. chopped walnuts
- 1/2 tsp. soda
Filling:- 5 Eggs
- 2 c. turbinado sugar
- 1/3 c. almond flour
- 4 c. fresh rhubarb cut into small pieces
- cinnamon
- Dash of sea salt
- 1 Tbsp. butter
Servings IngredientsCrust:- 1.5 c. rolled oats
- 1 c. brown sugar
- 1 c. softened butter
- 1/5 c. almond flour
- 1/2 c. chopped walnuts
- 1/2 tsp. soda
Filling:- 5 Eggs
- 2 c. turbinado sugar
- 1/3 c. almond flour
- 4 c. fresh rhubarb cut into small pieces
- cinnamon
- Dash of sea salt
- 1 Tbsp. butter
Instructions- Mix until crumbly. Pat 3/4 of the mixture into a 9x13 pan. Reserve rest of the mix for topping.
- Beat eggs, add sugar, flour and salt.
- Add rhubarb to filling mixture.
- Slowly pour filling into crust.
- Sprinkle with remaining crust mixture.
- Lightly sprinkle top of the torte with cinnamon.
- Dot with dabs of butter if desired.
- Bake in a 350 F. oven for 50-60 minutes.
-
Oatmeal Cranberry Cookies
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Servings Ingredients- 10 tablespoons butter
- 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
- 1 teaspoon vanilla extract
- 2 Eggs
- 1 1/2 teaspoons Baking soda
- 1 pinch salt
- 1 2/3 cups cups Pamela's Gluten-free Baking Mix
- 1 cup Gluten-free rolled oats (Bob's Red Mill)
- 2 cups chopped dried cranberries
- 3/4 cup chopped walnuts
Instructions- Preheat oven to 350 degrees F.
- Blend butter and sugar until fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl sift flour, baking soda, and salt together.
- Stir in to butter mixture.
- Stir in the oats.
- Fold in nuts and cranberries.
- Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
- These cookies spread.
- Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
- Cool on wire racks and enjoy.
-
Pumpkin Stuffing
Servings IngredientsServings IngredientsInstructions- Melt butter in skillet; add onions, celery, and apples
- Cook until slightly tender.
- Add bay leaf and crumbled pumpkin muffins. Mix up.
- Add 3/4 cup of broth. Stir well.
- Season with pepper and thyme.
- Stir in pecans and dried fruit.
- Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
- Bake at 375 degrees until lightly browned on top. Serve with turkey.
-
Breakfast Casserole
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Instructions- Brown sausage 5 minutes in a skillet over medium heat.
- Add mushrooms and saute about 4 minutes; season with black pepper.
- Remove from heat.
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Toast the bread; spread with butter and sprinkle with seasoning salt.
- Cut into strips and line bottom of pan.
- In a large mixing bowl, combine milk and Ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs one at a time and whisk until mixed well.
- Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
- Pour into prepared pan, cover and refrigerate overnight.
- Preheat oven to 350.
- Bake uncovered for about 60 minutes until set and center only slightly jiggles.
- Cool 5-10 minutes before serving.