This dinner feels so fancy!
Skewered shrimp brushed with butter and seasoned salt…
Twice Baked potato…
And the best part is that it was my Mothers’ Day meal that I had no part in cooking….just enjoying. 🙂
Isn’t this pretty?
It’s easy too!
Just core a red pepper and steam it in the microwave for 5 minutes. Fill it with a mixture of wild or brown rice, cooked ground beef or turkey, italian spices (I used lots of oregano and basil), garlic powder, salt, pepper, and enough Spicy V-8 juice to hold it together. Pour more V-8 on top, sprinkle with Parmesan cheese, and bake at 450 until the filling is heated through and the cheese is slightly browned.
The recipe is from allrecipes.
My kids raved about these! They were crispy and flaky with great flavor. Hope you enjoy!
Gluten-free Fish Sticks:
2 pounds fresh or frozen fish filets (1/2 to 1 inch think) (I used frozen cod)
2 eggs, beaten
1/3 C. milk
3/4 C. corn meal
1/3 C. potato starch
1 1/4 t. Lawry’s seasoned salt
1/4-1/2 t. pepper
dash of cayenne pepper (optional)
oil for the frying pan
Thaw fish and pat dry.
Combine eggs and milk in a shallow dish.
In another shallow dish, mix dry ingredients.
Heat oil to 375 or medium high.
Dip fish into egg mixture, then into dry coating mixture.
Fry 4-5 minutes on each side until golden brown and fish flakes easily with a fork.
chopped green onion
1 can of red kidney beans
optional: carrots and avocado
Kraft Catalina Dressing (I use Fat Free or Light)
Lay’s Frito Chips
Just chop and mix together according to taste. I hope you make this often this summer!
Until I had Tina’s Spaghetti, I had no idea how much difference a homemade sauce could make. Canned sauce is like the TV dinner version of spaghetti. Homemade sauce tastes like Grandma (or Cousin Tina) sat pouring love into the pot all day.
The beauty of homemade sauce though, is that it only takes a few minutes to put together, and then it works its magic as it simmers all by itself. You can spend your day pouring love into other things, then sit down to the deliciousness at dinner.
Here’s how Tina taught me to make Spaghetti.
2 pounds Italian Sausage (can use ground beef too, but the sausage it what gives it that special flavor)
1/2 onion, chopped
1 T. minced garlic
1T. each of tarragon, basil, oregano, and crushed rosemary
2 t. salt or more to taste
2 bay leaves
2 cans Italian stewed tomatoes (14 oz. each) (you can also just use crushed tomatoes or fire roasted diced tomatoes)
4 cans tomato sauce (14 oz. each)
1 can tomato paste (8 oz.)
Brown meat with onion and garlic. Add to rest of ingredients. Simmer for at least 30 minutes-1 hour, or put it in a crock pot on low all day. Remove bay leaves. Serve over gluten-free pasta. Tinkyada is my favorite brand.
This makes a lot of sauce, so I put it in a Ziploc and freeze for another dinner or use it to make another dish like Chicken Parmesan (which you can find here) or pizza.
Thanks, Tina! Our whole family now loves spaghetti, even the one who has avoided it since childhood. 🙂
Pollo Verde will now be my meal of choice for my easiest and most delicious dinner. I even plan to serve it next time we have guests over. With 2 ingredients, it couldn’t be simpler, but the taste is amazing!
To prepare, place chicken breasts in the crock pot and cover with 1/2 – 1 jar of a gluten-free Salsa Verde. Cook for 6-8 hours on low. When chicken is done and tender, take it out, and shred it with a fork. Then, put the shredded chicken back into the crock pot and mix in with the juices and salsa.
Serve in warmed corn tortillas (heated on a hot skillet until browned) and top with chopped onion, cilantro, avocado, and a squeeze of fresh lime.
That’s it! My family loves this meal. It’s healthy, fresh, and reminds me of street tacos from Mexico. Enjoy!