Tag Archives: Gluten & Dairy Free

Chip & Dip Patties

 

These patties have salsa mixed into them before they are coated in tortilla chips.  They are great with or without a bun.  I found a tasty fresh tomatillo salsa at a local store to make these with.

 

Ingredients:
1 lb Ground Beef
1/4 Cup & 2 Tablespoons Tomatillo Salsa
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Cups Tortilla Chips, crushed
2 Tomatoes, chopped
1 Avocado, chopped
1 Tablespoon Olive Oil

 

 

Combine the beef, 1/4 Cup salsa, salt and pepper together in a large bowl.  Form into 4 patties and coat in the crushed tortilla chips.

Cook the patties in a large skillet over medium-low heat.  Cook to desired doneness, flipping once during cooking.

While the patties are cooking, prepare the topping by combining the tomatoes, avocado, olive oil and remaining salsa.  Season with salt and pepper to taste.

Serve the patties with the avocado salsa on top.

 

Yield: 4 Servings

 

-Recipe from Rachael Ray Magazine-

Paleo Beef Stew

 

Here is a basic beef stew recipe.  This could even be made in the slow cooker to make it even easier.

 

Ingredients:
1 Tablespoon Olive Oil
1 Large Onion, thinly sliced
1 Clove Garlic, minced
1 lb Beef Stew Meat
2 Carrots, chopped
1 Cup Beef Stock
2 (14 oz) Cans Diced Tomatoes
2 teaspoons Italian Seasoning

 

Heat the olive oil in a soup pot over medium-high heat.  Add the onion and garlic.  Saute until soft.

Add the beef and cook until browned.  Add the carrots, stock, tomatoes and Italian seasoning.  Bring to a bubble, reduce heat and cover pot.  Simmer on low for 1 hour.

 

Yield: 4 Servings

 

-Recipe adapted from Paleo Plan-

 

Chicken and Avocado Tostadas


I have recently moved to New Mexico, so I thought this meal was fitting.  This recipe came from a Paleo blog, although I un-paleoed it by using corn tortillas.  Oh well.  There is a local store that I got these fresh corn tortillas and Pico de Gallo from – so delicious!

 

Ingredients:
8 Corn Tortillas
Canola Oil
3 Avocados
2 Limes
1/4 Cup Cilantro, chopped
Salt & Pepper
2 Cups Shredded Chicken
1/4 teaspoon Paprika
Pico de Gallo – Homemade or store bought (about 1 cup)

 

Preheat oven to 400°F.  Place the tortillas on a baking sheet and lightly oil with canola oil.  Place in oven and bake until crispy, turning once or twice, about 10-15 minutes.

Mash together the avocados, juice of 1 lime and cilantro in a bowl.  Season to taste with salt and pepper.  Set aside.

Toss the chicken with the paprika and the juice of half a lime.  The chicken can be warmed in the microwave for 1 minute if desired.

Serve the tortillas with a spoonful of avocado, some chicken and Pico de Gallo on top.

Serves: 4

-Recipe from Paleo Table -

Applesauce Granola

 

 

This is a delicious low-calorie granola that is great alone or on top of yogurt!

 

Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins

Preheat oven to 300°F.

Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.

Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.

Stir the applesauce mixture into the oat mixture until fully combined.

Spread it out onto a baking sheet.  Stir every 10 minutes of baking until the granola is golden brown.  This will take a total of about 45-50 minutes.  Stir in the raisins after baking.

Store in an air tight container.

 

 

-Recipe found at Fake Ginger-

Curry Chicken Quinoa

 

This is a quick and easy one pot meal that is perfect for a weeknight dinner!

 

Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste

 

Heat the oil in a large pot over medium-high heat.  Add the chicken and onion, sauteing until the chicken is browned.

Stir in the tomatoes, curry powder, chili powder and nutmeg.  Simmer for a couple minutes.

Add the chicken broth and bring to a bubble.  Stir in the quiona and reduce heat to medium-low.  Cover the pot and cook for 20 minutes.  Stir in the peas in the last couple minutes of cooking.

 

Serves: 4

 

-Recipe by: One Dish Dinners-

 

Butternut Squash Quinotto

Quinotto is the quinoa equivalent of risotto.  Since risotto is one of my favorite foods, I thought I would give this a try.  It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!

 

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock

 

Preheat oven to 350°F.  Place the butternut squash on a baking sheet.   Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro.  Toss to combine.  Roast in oven for 30 minutes, or until tender and lightly browned.

Cook the quinoa.  A rice cooker works well or you can cook it on the stovetop.  Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed.  For a rice cooker, add the quinoa along with 1 cup water and turn on.

Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat.  Add the garlic and onion, cooking for a couple minutes to soften the onion.  Add the mushrooms, remaining cilantro and 1/2 cup stock.  Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.

Mix the grated carrot into the cooked quinoa.  Stir the quinoa and remaining stock into the veggies in the sauté pan.  Fold in the squash.  Cover and simmer a few more minutes to let the remaining liquid absorb.

 

Serves: 4 as main dish

-Recipe adapted from FitSugar -