Turkey Chili

Ingredients: 

1 lb. ground turkey

2 cans kidney beans

2 cans diced tomatoes

2 cans black beans

2 small cans tomato sauce

1 onion, diced

1 green pepper, diced (or any color you choose)

1 tsp. minced garlic

1 tsp. salt

1/2 tsp. pepper

1 tsp. cumin

1/2 tsp. chili powder

10 big dashes Worcestershire sauce

Directions: Brown the turkey and throw everything in the crock pot on low for 3-4 hours or on the stove for 30-45 minutes.

Notes:

Can use tomato juice instead of tomato sauce. Can use any type of bell pepper. Can mix up the type of beans used. Recipe can be easily halved.

Angi's Tortilla Soup

(Not your typical tortilla soup, more like a tomato chicken soup)

Ingredients:
2 cups cooked diced chicken
2 (16 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
1 T. cumin
2 tsp. salt
2 T. sugar
2 tsp. chili powder
1/2 tsp. oregano
1/2 cup salsa
2 cloves garlic
4 cups water

Directions:
Place all ingredients in large sauce pan and cook on medium heat for 30 minutes. Use an immersible blender to blend up if desired.
(I have made this with raw chicken I just make sure the chicken gets fully cooked and cut it up afterwards.

Serve with: tortilla chips, avocado, cheese, and sour cream. 

Pasta Pomodoro

Pasta Pomodoro
I found this recipe in a magazine when I was at a doctor appointment a couple years ago. We love it, it's super easy but Marc thinks it tastes a lot better than bottled spaghetti sauce. He sprinkles sunflower seeds or pine nuts on the top.

2 T. olive oil

2 cloves garlic, minced

1 (15 oz.) can crushed tomatoes

1 tsp. salt

1/2 tsp. (or less) of pepper

oregano 

Heat oil in saucepan over medium heat. Add garlic and sauté until golden brown, 2 minutes. Add tomatoes and Simmer over low heat for 30 minutes. I will mash some of the tomatoes with a potato masher because I use the canned diced tomatoes from Costco. Add salt, pepper, and sprinkle dried oregano. Serve over pasta. 

Dairy Free Mashed Potatoes!

GARLIC MASHED POTATOES

3 lbs. potatoes, peeled and cubed

1 cup chicken broth or vegetable broth

2-4 cloves garlic, minced

3 T. olive oil

pepper to taste

1/2 tsp -1 tsp. salt

In a large pot, boil potatoes until they can easily be pierced by a fork. Drain and rinse the potatoes. Mash the potatoes and add everything. I usually use a little bit less than a cup of broth to get the desired consistency. 

Honey Chicken

Honey Chicken

Another one of our favorite recipes that I adapted to be allergy free. I've served it over rice or with baked potatoes.

Preheat oven to 350

Coat 2 or 3 chicken breasts (or several chicken tenders) in:

2 T. almond flour

2 T. rice flour

salt

garlic powder

Put 1 T. olive oil in an 8x8 baking dish. Add chicken and bake for 20-30 minutes (less for tenders). Turn and then pour this mixture on the chicken and bake for 20-30 minutes until done

4 T. olive oil

2 T. honey

1 T. soy sauce

1 1/2 T. lemon juice

dash of ginger

Allergy free Meatloaf

Meatloaf
This is Marc's mom's recipe that I adapted so that we could eat it. She uses ground beef but Marc and I really like ground turkey. 

1 flax egg

1/2 c. almond or rice milk

1 cup gluten free bread crumbs

1 lb. ground turkey

2 T. chopped onion

1/2 tsp. salt

1/8 tsp. pepper

1/4 tsp. dry mustard

1/4 tsp. garlic salt (sometimes I just thrown in minced garlic)

1 T. worcestershire sauce

Mix together. Bake at 350 for 30 to 35 minutes in a square pan or 45 minutes in a loaf pan

Mexican Rice

Mexican Rice

I got this recipe off of Becoming Betty blog

--This makes a lot so I half the recipe usually. We serve this in tacos or burritos.

1 1/2 c. white rice

1/4 c. oil

1/4 c. chopped onions

1 clove garlc, minced

Brown rice in oil. Add onion and garlic. sauté on medium heat for about 5 minutes

Then add:

2 cups chicken broth

1 cup water

1/2 T. cumin

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. garlic powder

1 (8 oz.) can tomato sauce

Bring all ingredients to a boil. Lower heat and simmer for 20 to 30 minutes covered. Cook until rice is soft and liquid is absorbed.