Stuffed Red Peppers

These stuffed peppers are so yummy without the use of gluten, wheat, eggs or soy.

STUFFING:

1 pound of ground beef
1 pound of ground veal
1 cup of gluten free bread crumbs *
1 tablespoon of Trader Joe's 21 Seasoning Salute
1 teaspoon of parsley
1/2 cup of ground reggiano parmigiano cheese
1/2 cup of cooked parboiled brown rice
salt and pepper to meet your desired taste


* I used Gillian's Foods Bread Crumbs (wheat, gluten and dairy free) www.gilliansfoods.com



Wash, cut in half and towel dry 4 or 5 red peppers. Stuff and top with your favorite red sauce. Bake at 350 degrees for one hour. Serve with a salad.

Enjoy!!!

Shepherds Pie

My husband is from Ireland and he made sure the twins ate this early-on so they would always like it and so far its still a hit at dinner time. He always makes it for friends when we deliver dinners and they are always happy when they take off the tinfoil to see his Shepherd's Pie.

Ingredients:
1.25 lb ground beef (93%)
3 carrots, chopped
2 celery stalks, chopped
1 small container of button mushrooms, pre-sliced is easiest
1 cup frozen peas
1 small onion, chopped
6 medium potatoes (idahos)
1 tablespoon of olive oil
1 package of Knorr shepherds pie mix ( dry packet)
salt &pepper
2 tablespoons butter, cut up in little pieces
3-4 tablespoons ketchup

Directions:

1. Peel, cut potatoes in half and boil in water until tender, about 30-40 minutes. Drain, mash and set aside.

2. In a medium saucepan on med-high heat, pour olive oil and cook onions, carrots, mushroom & celery for 5 minutes or until onions are translucent.

3. Salt and pepper ground beef and then add to the veggies until browned.

4. Add the knorr mix ( follow directions on packet) and bring to boil and then simmer for 15 minutes.

5. Turn on oven to 350

6. Add 3-4 tablespoons of ketchup and frozen peas and stir to combine.

7. Transfer meat mixture into an proof dish, cover with mashed potatoes and add 2 tablespoons off butter, cut up. Salt and pepper.

8. Bake in oven at 350 for 20 minutes.

Enjoy!

Cornbread Taco Bake

Ingredients
1lb browned ground beef
2oz taco seasoning mix
15oz canned vegetarian chili with beans
2 C shredded mexican cheese
2 pkg (8.5oz each) corn muffin mix
11oz Mexi-Corn (sometimes called Fiesta Corn), drained

Directions
Pre-heat oven to 375*
Mix beef and taco seasoning according to package directions
Stir in chili and 1 cup of cheese
In separate bowl, prepare corn muffin mix according to package directions
Stir in mexi-corn and remaining 1 cup of cheese.
Spoon ground beef mix onto bottom of 9x13 dish
Top with cornbread mix
Bake for 15-20min

Crock Pot Burger Soup

Ingredients:

• 1 lb ground beef
• 1/4 tsp. pepper
• 1/4 tsp. garlic
• 1/4 tsp. basil
• 1 envelope dry onion soup
• 3 Cups beef broth + water – boiling. (I use 1 can and then fill the rest with water, then pop into the microwave for 3 minutes)
• 1 8 oz. can tomato sauce
• 2 Tbsp. Worcestershire sauce
• 1 C. sliced carrots
• 1 C. cooked rice OR pasta (cooked and drained if in crock pot, dry if in frying pan – I use the curly, hollow pasta, Cellentani)
• 1/4 C. grated Parmesan cheese

Crock Pot Instructions:

1. Crumble beef into crock pot.
2. Add spices.
3. Mix in water, tomato sauce, and Worcestershire sauce.
4. Add carrots.
5. Cover and cook on low 6 – 8 hours.
6. Turn to high heat and add rice or pasta and Parmesan cheese.
7. Cover and cook 10 – 15 minutes.

Frying Pan Instructions:

1. Brown and drain the beef.
2. Add everything else.
3. Cover and cook for 20 minutes.

Crock Pot Beef Stew

Ingredients:

• 10 small New Potatoes, halved
• 12 small white onions, peeled
• 30 baby carrots (1/2 lb)
• 1 1/2 lbs beef stew meat
• 2 C. beef broth plus 1/2 C. water
• 2 tsp garlic salt
• 1/4 tsp onion salt
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp parsley
• 1 Tbsp Worcestershire sauce
• 3 Tbsp cornstarch
• 3 Tbsp cold water

Directions:

1. Place potatoes, onions, and carrots into crock pot.
2. Add Beef.
3. In a small bowl, combine broth with water, 3 salts, parsley, pepper, and Worcestershire sauce.
4. Pour over meat and veggies.
5. Cover and cook on low 6 hours.
6. In small bowl, combine cornstarch and water.
7. Stir into mixture.
8. Cover and cook on high 15 -20 minutes, stirring occasionally.

Crock Pot Corned Beef and Cabbage

Ingredients:

• 4 1/2 lbs corned beef brisket
• 1/2 tsp pepper
• 2 medium onions, quartered
• 3 Tbsp vinegar
• 1 head cabbage, wedged
• 3 Tbsp sugar
• 2 Cups water

Directions:

1. Combine ingredients in crock pot with cabbage on top.
2. Cook on low 10-12 hours or on high 6 -7 hours.

(You can put potatoes and/or carrots on the bottom as well.)

Crock Pot Pot Roast

Ingredients

• 1 beef roast – any kind (3-5 pounds)
• A handful of baby red potatoes, quartered
• A handful (or two) of baby carrots
• 1/2 a bag of frozen white pearl onions
• 1 package dried brown gravy mix
• 1 package dried Italian salad dressing mix
• 1 package dried ranch dressing mix
• 1 cup water

Directions

1. Place beef roast in slow cooker.
2. Place the veggies around the sides of the beef.
3. Mix the dried mixes together in a bowl and sprinkle over the roast.
4. Pour the water around the roast.
5. Cook on low for seven to nine hours.

Slightly adapted from “To Die For Pot Roast Sandwiches”.