Tuesday, March 11, 2008

Corn Chowder

1. 2 cans (16 oz) whole kernel corn, drained (low sodium preferred)
2. 3 to 4 medium potatoes, chopped
3. 1 onion, chopped
4. 1/2 teaspoon salt
5. pepper to taste
6. 2 cups gfdf chicken broth (organic, low sodium preferred)
7. 2 cups soy milk or non dairy milk alternative (plain)
8. 1/4 cup dairy free margarine
9. 6-8 slices of bacon cooked and drained (I cheated and used the precooked kind)

Combine first 6 ingredients in slow cooker.
Cover and cook on low for 7 to 9 hours.
Puree in a blender or food processor, if desired, then return to pot.
Stir in soy milk and margarine; cover and cook on HIGH about 30 to 60 minutes longer.
Garnish with crumbled bacon before serving. (optional)
Makes 6-8 servings.

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Tuesday, March 4, 2008

Sloppy Joes


1. 1 pound of ground beef, turkey, chicken or buffalo
2. 1/3 cup of chopped onion
3. 1/3 cup of chopped green pepper
4. 1/2 tsp. garlic powder
5. 1 tbs. prepared yellow mustard
6. 1-2 tbs. safe BBQ sauce
7. 3/4 cup ketchup
8. 3 tsp. brown sugar
Salt and pepper to taste

1. In a skillet over medium heat, brown meat along with green pepper and onion. Drain liquid.
2. Add garlic powder, mustard, BBQ sauce, ketchup, brown sugar and salt and pepper. Mix thoroughly. Reduce heat and simmer 20-30 minutes.
3. Serve on Gluten free rolls or over brown rice.

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Monday, March 3, 2008

Mediterranean Brisket (slow cooker)

*adapted from All*You magazine

1. 1 can diced no salt added tomatoes
2. 1/2 cup vegan red wine
3. 5 garlic cloves chopped
4. 1/3 cup kalamata olives chopped
5. 1/2 tsp. dried rosemary
6. 1 (2.5 lb.) piece flat-cut brisket, fat trimmed off
7. salt and pepper
8. 1 tbsp. finely chopped fresh parsley


1. Place tomato, wine, garlic, olives and rosemary in slow cooker and stir to combine.
Sprinkle meat with 1 1/2 tsp. salt and pepper to taste.
2. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork tender, 5 to 6 hours.
3. Transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket wit remaining sauce on side.

Per serving: 424 cal.
15g fat
180 mg chol.
1g fiber
60g protein
5 g carb.

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