I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.
GF Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
3 Tbsp dried parsley
2 cups diced mushrooms
12 cups gluten free bread, cubed
1 1/2 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)
Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.
Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.
The recipe was inspired by a from a recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer
GF Chicken Nachos
3 lb. boneless, skin less chicken breast, cut into bite sized pieces
24 oz GF salsa
1 can black beans, rinsed and drained
An easy pot roast crockpot recipe. Tonight, I made GF Yorkshire Pudding using the liquid remaining after cooking all day. Yorkshire pudding is the best side dish to ever accompany a roast!
GF Pot Roast
3 lb. beef roast
1 onion, quartered
5 brussels sprouts, ends chopped off
2 carrots, sliced in half then chopped into 1 inch pieces
2 celery sticks, sliced into 1 inch pieces
2 potatoes, peeled and diced into 1 inch pieces
2 garlic cloves, minced
5-6 sprigs of thyme
1 Tbsp savory
1 Tbsp olive oil
1 Tbsp red wine vinegar
Place all the veggies in the crockpot. Place the roast on top then salt and pepper each side. Then season the top of the roast by spreading garlic, thyme, and savory on it. Then, drizzle olive oil and vinegar on top of the roast. Cook on low for 8 hours.
Slice roast 1/4 inch or thinner to serve. With veggies alongside. Make gravy and Yorkshire Pudding out of pan drippings and liquid if desired.
GF Beef Gravy
All remaining liquid and pan drippings
1 tsp salt
1/2 tsp pepper
1/2 cup cold water
2 Tbsp corn starch
Strain liquid into a pot and heat over medium high heat and add salt and pepper. When heated through and very near to meal time, shake corn starch and cold water together in a tight tupperware until fully dissolved. Slowly pour in corn starch water into pan drippings while constantly whisking. add only a tablespoon or so of cornstarch mixture in at a time. Over time, gravy will thicken. Remove from heat when at desired consistency.
Split Pea Soup has been a family favorite for years- and it is also naturally gluten free. I make it in the crockpot which also makes it a very easy meal. I served it with Chebe Parmesan cheese rolls. They are a crunchy, chewy ball roll and are delicious. I followed the directions listed on the box.
Split Pea Soup
16 oz dried split peas
1 onion, diced
1 carrot, chopped
1 celery stock, chopped
1 tsp salt
1/4 tsp pepper
2 quarts of water
1 ham shank or hock
Place all ingredients in the crockpot. Cook on low for 8 hours. In the last hour or so of cooking remove the bone and tear off eat. Place the ham meat back in the crockpot and heat for a while longer. Serve with gluten free cornbread ( we use Pamela’s or Bob’s Red Mill mixes).
Mmm, we are having crockpot spaghetti tonight. It’s another easy, easy meal! In the morning place either Italian sausage links or bulk sausage crumbled, but uncooked, in a crockpot with one jar of pasta sauce. I always use Ragu but you can use your favorite sauce. Let it cook on low all day, about 8 hours. When it is is cooked, boil water and cook pasta noodles. Our favorite brand is DeBoles – but I know opinions on gluten free pasta vary widely. The most important detail of this meal is adding fresh grated Parmesan cheese on top right before serving.
With snow falling outside, I don’t have a choice but to make chili for dinner. This is not very spicy, so our kiddos enjoy it too. I always serve chili with cheddar cheese on top and Fritos Scoops on the side. Tonight I made Irish Soda Bread (see separate post) to go with it.
I received this recipe from a co-worker years ago- I needed to make some modifications to make it gluten-free but we think it tastes the same. She always cooked it in the crockpot, just browning the beef before combining all the ingredients. Cook on low for 8 hours.
Kid Friendly Chili
1 lb ground beef, browned with 1 Tbsp dried, minced onion
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes
1 can Rotel
1 packet taco seasoning or 3 Tbsp Kirkland Taco Seasoning
1 tsp season salt
1 tsp dried parsley
1/2 tsp pepper
1/2 tsp garlic powder
1/8 tsp thyme
Brown the beef with onions. Add all remaining ingredients and stir. Bring to boil then turn to low and cook for about an hour with a lid on. Stir occasionally. Serve with grated cheddar cheese on top and Fritos Scoops on the side.