Thursday, July 21, 2011

Taco Meatloaf

Taco Meatloaf (4-6 servings)
(Adapted from Food.com)
gluten-free/soy-free


2 lbs GROUND BEEF
1 cup SALSA
3/4 cup GLUTEN-FREE OATS
1/2 cup ONION, chopped
1 EGG
2 tablespoons HOMEMADE TACO SEASONING
1/2 cup CHEESE, grated

1. Preheat oven to 350F.
2. In a bowl, mix all ingredients well.
3. Pat meat into a loaf pan and bake for 50 minutes.
4. Remove meatloaf from the oven and pour off the fat. Add the cheese to the top and bake for another 10 minutes or until cheese is melted and meat is cooked thoroughly.

Friday, July 1, 2011

Nutella Brownie Bites

These were delicious and gone in about a day. Next time I will double the recipe.

Nutella Brownie Bites (24 mini muffins)
(Adapted from Gluten Free Canteen)
gluten-free

1 cup NUTELLA
2 EGGS
6 tablespoons GLUTEN-FREE FLOUR
2 tablespoons UNSWEETENED COCOA POWDER
1 teaspoon VANILLA

1. Heat oven to 350F and grease a mini muffin tin (or line with baking cups).
2. In a medium bowl, mix the nutella and the eggs. Blend in the flour. Add the cocoa and vanilla.
3. Fill muffin tin about 3/4 full and bake for about 11-12 minutes. Let cool in the pan.

Honey Lime Chicken

This chicken is delicious, but I found the cayenne to be too strong; I will try 1/4 teaspoon next time.


Honey Lime Chicken (4-6 servings)
(Adapted from The Enchanted Cook)
dairy-free/egg-free/gluten-free/soy-free

1/4 cup EXTRA VIRGIN OLIVE OIL
1/4 cup FRESH LIME JUICE
ZEST OF 2 LIMES
2 tablespoons HONEY
1/4 teaspoon CAYENNE
1 teaspoon SALT
1 teaspoon PEPPER
2 lbs CHICKEN BREASTS

1. Add all the ingredients to a large ziploc bag and make to mix it well. Refrigerate overnight.
2. Grill chicken for about 6-7 minutes per side or until juices run clear and the meat is no longer pink.