Mains

Mexican Hot Dish

Just layer your favorite ingredients for this Mexican hot dish.

• Corn Tortillas
• Salsa, green and/or red
• Shredded Cheese, I used Pepperjack in this one.
• Hamburger or Chicken
• Ricotta and/or Cottage Cheese
• Refried Beans
• Onions
• Olives

I top the last layer with salsa, cover with foil and bake in a 350 degree oven for about an hour. Let stand a bit and cut into wedges.

Beef Bourguignon In The Instant Pot

• 5 slices bacon, finely chopped
• 3 lbs. boneless beef chuck, cut to 1 inch cubes
• 1 cup red cooking wine
• 2 cups chicken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 garlic cloves, finely chopped
• 2 Tablespoons thyme, finely chopped
• 5 Medium Carrots, sliced
• 1 pound baby potatoes
• 8 ounce fresh sliced mushrooms
  
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in Instant Pot. Salt and pepper the beef and add to the skillet and sear on each side for
  1-2 minutes. Transfer beef to the Instant Pot.
  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Pour the sauce to the Instant Pot.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the Instant Pot. Give it a good stir and set the Instant Pot to Meat/Stew (which is 35minutes). Garnish with fresh parsley to serve.

Fried Faux Rice Recipe

• 1 medium head of cauliflower
• 4 tablespoons ghee or coconut oil
• 1/2 teaspoon garlic powder ( or one clove garlic)
• 1/2 teaspoon of each: sea salt and pepper
• 1 large carrot, shredded
• 1 medium onion, diced
• 4 eggs
• 1/4 cup coconut aminos

1. Chop cauliflower into small florets. In food processor blend until consistency of rice pieces is achieved.
2. In a large skillet over medium heat, add 2 T coconut oil and cauliflower. Add garlic, salt, and pepper and cook for 5 minutes.
3. Add carrot and onion and cook until softened.
4. Add remaining ghee or coconut oil and eggs. Stir to scramble them.
5. Stir in coconut aminos, garnish with green onion and serve.

Coconut Flour Crust Pizza

• 1/3 cup coconut flour
• 1/4 cup parmesan cheese
• 2 tablespoons ground flax or almond flour
• 4 large eggs
• 1-2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 teaspoon Italian Seasoning Blend
• 1 teaspoon parsley
• 3/4 cup mozzarella cheese

1. Place all ingredients except mozzarella cheese into a food processor.
2. Process until there are no more lumps.
3. Fold in mozzarella cheese.
4. Spread onto greased baking sheet or line sheet with non-stick silicon mat. Bake at 375 F for about 20-25 minutes or until top is browned.
5. Slice into strips for bread sticks. For pizza, top with sauce and toppings then bake at 350 F for about 12 minutes.

Chicken Spinach Meatballs

Sauce:

• 1 (25 oz.) jar marinara sauce
• 1/4 cup heavy cream

Meatballs:                                                                   

• 1 1/2 pounds ground chicken                         
• 1/2 cup fresh spinach                                     
• 1/2 cup wheat free flour or cracker crumbs
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/4 cup white onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
.
• fresh basil, garnish

1. Preheat oven to 400º F.
2. Heat tomato sauce in a large skillet over medium-high heat.
3. Stir in heavy cream, then taste and adjust seasoning, if necessary. Remove from heat and set aside.
4. In a large bowl, combine ground chicken, spinach, cracker crumbs, parmesan, onion, garlic and dried basil, and season with salt and pepper.
5. Using your hands or two forks, mix everything together until fully incorporated, then roll into 1 1/2-inch balls.
6. Place meatballs on 1-2 large baking sheets and bake for 15-20 minutes, or until cooked through.
7. Once baked, transfer meatballs to the skillet with the tomato sauce, and top with extra parmesan, if desired.
8. Cook for another 5-10 minutes, or until sauce has absorbed meatball flavor and cheese is melted.
9. Remove skillet from stove and top with chopped basil. Serve hot and enjoy!
   
   You can serve over Buckwheat Pasta Noodles.  Buckwheat noodles are gluten and wheat free. Be sure to check the ingredients to be sure they are made with Buckwheat.

 

Texas Lasagna

1½ pounds ground beef                    1 tsp. seasoned salt
1 package taco seasoning                  14½ oz diced tomatoes
1 can (15 oz) tomato sauce                4 oz chopped green chilis
2 cups (16 oz) cottage cheese           2 eggs lightly beaten
12 corn tortillas (6 inch) torn          4 c. monterey jack cheese

** Optional - crushed tortillas - salsa - cubed avocados

1. In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes (with liquid), tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-­20 minutes.
 2. In a small bowl combine the cottage cheese and eggs. Grease a 9x13 inch pan.
3. Layer half of the meat sauce in the bottom of the 9x13 pan. Next, layer half of the torillas, then cottage cheese, and half of the cheese. Repeat layers ending with cheese. 4. Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.
 5. Serve immediately or before baking, cover and freeze up to 3 months. 

** For a real pop of tomato flavor substitute 3 oz chopped sun dried tomatoes for the diced tomatoes.

Sun dried tomatoes are low in Saturated Fat, and very low in Cholesterol. They are  also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Vitamin C, Vitamin K, Potassium, Copper and Manganese.

Maple Marinated Pork

• 2 # pork, I used boneless pork chops but a pork roast would work well
• 1/4 cup Amino Acid or Soy Sauce
• 1 tablespoon yellow mustard
• 2-3 tablespoons maple syrup
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1-2 cloves garlic, minced

Lightly sauté pork and onions and garlic in a bit of olive oil.
Mix all ingredients and pour over pork in a marinating dish. Marinate several hours or overnight. Place everything in your crock pot and cook on low 6 to 8 hours.

 

Pepper Steak

• 3 pounds beef stew cubes                                               
• 1 1/2 cups chopped onion
• 1 1/3 cups chopped green pepper
• 1 pound button mushrooms, sliced
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 3 14.5 ounce cans diced tomatoes
• 1/4 cup cornstarch
• 2 tablespoons coconut palm sugar
• 1 cup amino acids

Sauté beef cubes in olive oil. Place in crock pot.
Sauté vegetables in olive oil. Place in crock.
Add remaining ingredients to crock pot and stir well
Cook on high until ingredients heat to bubbly.
Reduce heat and continue to cook for 6 to 8 hours.


 

Skillet Wheat Free Pizza

• 1 1/3 cups Pizza Crust Mix from Wheat Free Market
• 1 egg
• 1 T. olive oil
• 1/2 to 1 cup shredded Mozzarella cheese 

1. Blend ingredients together well. Spread dough onto a large cast iron skillet lined with parchment paper.
 2. Bake for 18 - 20 minutes till cheese bubbles and begin to brown.
3. Allow to coo, brush with olive oil then toppings of your choice.
4. Return to oven for 10 - 12 minutes. 

Zucchini Lasagna

• zucchini, sliced thinly, lengthwise (2-3 medium zucchini)
• 8 ounces ground chicken
• 1/4 cup onion, chopped
• 1 14 ounce can diced tomatoes, drained
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• 1/8 teaspoon pepper
• 2 eggs
• 1-1/2 cups cottage, ricotta or 2 cups nut cheese
• 1 cup mozzarella cheese, shredded  (omit for dairy free) 

Directions:

1. Steam zucchini until tender,  set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.

2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

3. In small bowl slightly beat egg. Add cottage cheese and half of shredded cheese.

4. In 9"x13" baking pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

5. Bake uncovered at 375 degrees F for 30 minutes.

6. Sprinkle with remaining cheese. Bake 10 minutes longer.

7. Let stand 10 minutes before serving.

12 serving          89 calories per serving

Fried Cabbage and Sausage

• 2-3 tablespoons coconut oil
• 1 small head of cabbage, chopped                                   SCD Recipe
• 1/2 cup chopped onion
• 1 pound smoked sausage, sliced
• 1 14.5 oz. can fire roasted garlic diced tomatoes
• Salt & Pepper to taste

Sauté cabbage and onion in coconut oil on medium high for 5 minutes. Add sausage, tomatoes and spices. Cover and simmer 25 minutes.

Crab Stuffed Chicken
With Alfredo Sauce
4 chicken breast
1 cup stuffing (SCD stuffing in Bread Stuff)
1/2 cup lump crab
1 cup Low Fat Alfredo Sauce
   Extra Virgin Olive Oil
   Sea salt & white pepper      SCD Recipe

1. Pound each chicken breast until flat.
2. Combine stuffing, crab and 1/2 of the low fat Alfredo sauce.
3. Spread 1/4 stuffing onto each chicken breast. Roll and secure with toothpicks.
4. Rub with extra virgin olive oil. Sprinkle with salt & pepper.
5. Bake in a 350 degree oven for about an hour. Loosely cover with foil.
6. Serve with remaining Alfredo sauce.

Reuben Pizza

Crust                                                                           Toppings                               
4 oz. cream cheese, softened                                      Thousand Island Dressing  
2 eggs                                                                           Corn Beef, chopped
1/4 cup fresh grated parmesan cheese                         Sauerkraut, very well drained
1/2 teaspoon caraway seeds, crushed                          Baby Swiss Cheese, shredded
8 oz. (2 cups) baby Swiss cheese, shredded

1. Preheat oven to 375 degrees. Grease 9 x 13" glass baking dish (metal does not work as well) and line with parchment paper.
2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended. Add the parmesan cheese and seasonings. Stir in Swiss cheese until completely moistened. Spread mixture evenly over parchment paper.
3. Bake at 375 degrees for about 20 minute, until evenly browned but not too dark. Cool on a wire rack.
4. Once cooled, remover parchment paper and place crust back in the same pan.
(I wipe out most of the oil.)
5. Spread crust with dressing, toppings and cheese.
6. Bake at 375 degrees for about 15 to 20 minutes or until toppings are bubbly hot. Let stand a few minutes before cutting.

* Thousand Island Dressing recipe in Dips  Dressing  Sauces.  Wheat Free Recipe

Wheat Free Pizza

Crust
4 oz. cream cheese
2 eggs
1/4 cup fresh grated parmesan cheese
1/2 teaspoon oregano
1 teaspoons parsley
1 teaspoons basil
2 cups cheddar cheese, shredded

Toppings
pizza or spaghetti sauce
Your choice of precooked toppings: pepperoni, peppers, onions, mushrooms, sausage, bacon, olives, ham, etc.
mozzarella cheese, shredded

1. Preheat oven to 375 degrees. Grease 9 x 13" glass baking dish (metal does not work as well) and line with parchment paper.
2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended. Add the parmesan cheese and seasonings. Stir in Cheddar cheese until completely moistened. Spread mixture evenly over parchment paper.
3. Bake at 375 degrees for about 20 minute, until evenly browned but not too dark.
Cool on a wire rack.
4. Once cooled, remover parchment paper and place crust back in the same pan.
(I wipe out most of the oil.)
5. Spread crust with sauce, toppings and cheese.
6. Bake at 375 degrees for about 15 to 20 minutes or until toppings are bubbly hot.
Let stand a few minutes before cutting.

Best Ever Cauliflower Pizza

• 2 heads organic cauliflower
• 3 pastured eggs
• 2 cups shredded raw parmesan 
• 1 Tbsp Italian seasoning
•   1 Tbsp sea salt
•  Your favorite pizza toppings.

1. Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice.
2. Spread it evenly on a baking sheet and bake at 425 until it about 10 minutes.
3. Lay a flour sack towel inside of a large bowl and dump the cauliflower into the towel.
4. Let the cauliflower cool completely.
5. Squeeze the cauliflower inside the towel to get the liquid out. You will be amazed at how much actually wrings out!
6. Now add in the rest of the ingredients and mix well with your hands.
7. Spread onto a silicone baking sheet or parchment paper lined baking sheet.
8. Make sure you spread evenly so it cooks evenly.
9. Bake at 425* until it starts to brown on the top, then take it out and flip it.
10. Bake an additional 10 minutes.
11. Now, add your favorite pizza toppings and sauce.
12. Top with cheese and bake again until the cheese is melted.