Archives for category: Gluten Free

Mediterranean Salad (Keto/Low Carb/Vegan/Vegetarian/Gluten-Free)

June 14, 2021 //
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This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.

This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.

Mediterranean Salad

Ingredients:

1 pint cherry or grape tomatoes, halved

2-3 large cucumbers, peeled and diced

1/2 red onion, diced

1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives

1 6 ounce can green olives, pitted and sliced, such as Early California

12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine

1/2 cup olive oil

1/3 cup red or white wine vinegar

3 TBSP fresh oregano, chopped

3 TBPS fresh Italian Parsley

1 small lemon, juiced and zested

Salt and Ground Pepper to taste

Directions:

  1. Add all the diced and sliced veggies and olives to a large bowl.
  2. Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
  3. Add the liquid to the veggies and olives and mix well.
  4. Top the salad with the feta cubes and serve.

Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!

Enjoy! Jill XOXO

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Categories #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, #Vegan, Gluten Free, Greek Salad, Keto, Low Carbohydrate, Mediterranean Salad, Recipe for a Crowd, Salad, Vegan, Vegetables, Vegetarian

Chicken Saltimbocca (Low Carb/Keto/ Gluten-Free)

February 5, 2021 //
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One of our traditions is to let our kids pick their birthday menu. Chicken Saltimbocca was my step-daughter’s request for her celebration dinner. I’ve made this since 1999 and have shared it with many friends and family because it’s always a favorite. This time, I served it alongside Roasted Broccoli with Carrots and some Cauliflower Mash topped with toasted panko.

We learned from my son-in-law who is from Naples, Italy that “saltimbocca” means “to jump in (your) mouth.” I think that’s the perfect description for this delicious, versatile Italian chicken dish that was originally made with veal, sage and slices of ham.

Chicken Saltimbocca (Low Carb/Keto/Gluten-Free)

Ingredients for 6 servings:

3 large chicken breasts, cut lengthwise and flattened

Salt & ground pepper

3 TBSP olive oil

3 cloves of garlic, minced

3 sprigs of rosemary, remove the needle-like leaves and chop fine

3-4 ounces of goat cheese

3 ounces of cream cheese

6 slices of proscuitto

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Cut the 3 chicken breasts in half lengthwise. Between two pieces of wax paper flatten each chicken breast with a mallet. Season the 6 chicken breasts on both sides with salt and ground pepper. Set aside.
  3. In a bowl, add the olive oil, goat cheese, cream cheese and rosemary. Using a fork combine the mixture thoroughly.
  4. On a cutting board or work surface, lay a chicken breast down and spread a layer of the cheese mixture over the surface. Make sure to divide up the cheese evenly to have an equal amount for all 6 pieces.
  5. Roll-up the chicken breast and then wrap each one with a piece of prosciutto. If needed, use a toothpick to hold the chicken wrapped prosciutto breast closed. Lay the chicken seam side down in a baking dish. Repeat with each chicken breast.
  6. Bake for 35 to 40 minutes until the chicken is 165 degree F.
The chicken is done!

Notes: You can have a butcher prepare the chicken breasts outlined in number 2. Then, you’ll just need to season with salt and pepper before moving to numbers 3 through 6 in the directions.

Enjoy! XOXO Jill

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Categories #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, Elegant Main Course, Gluten Free, Keto, Recipe for a Crowd, Sunday Dinner

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

January 31, 2021 //
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We have a house of teen and young adult children, which means I try to be creative in our low carbohydrate meal options. My goal is delicious dishes that are not boring or repetitive for any of us. This Baked Cheesy Meatball recipe fits all requirements. It is a cheesy topped casserole with a tangy, sweet tomato sauce that couldn’t be easier to make or more delicious.

Baked Cheesy Meatballs (Low Carb/Keto/Gluten-Free)

Ingredients:

1 cup onion, chopped

4 garlic cloves, smashed or minced

4 TBSP olive oil

1 pound extra-lean ground beef

1 pound Italian Sausage

1/2 cup seasoned Keto breadcrumbs, almond flour or Gluten-Free Panko such as Aleias

1 cup grated parmesan cheese

1/2 cup and 1 TBSP parsley, finely chopped

2 large eggs

1 TBSP fresh chopped basil, rosemary, thyme and/or oregano

Salt and ground pepper to taste

2 cups tomato sauce such as Yo Mama’s Foods Keto brand, Cento Tomato Sauce or Barilla Vero Gusto Sauce

3 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees F with rack positioned in the middle. Butter or spray a casserole dish. Set aside.
  2. In a medium skillet, add olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté for one more minute. Set aside.
  3. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs or panko, parmesan, 1/2 cup parsley, eggs, fresh herbs, salt and ground pepper to taste. Then, add the sautéed onions and garlic. Combine all ingredients thoroughly. (I use my clean, washed hands to kneed the mixture and combine completely.)
  4. Use a spoon to scoop out enough meat to make 1 1/2″ round balls. You can also use a cookie scoop but I like to form them in my hands and roll into balls that are all the same size. Place the meatballs in the prepared casserole dish. This will make about 25 to 30 meatballs.
  5. Bake them for 15 to 20 minutes until fully-cooked and brown. Remove from the oven and drain the grease.
  6. Then, top the meatballs with the tomato sauce and shredded cheese.
  7. Place the casserole dish back in the oven and cook for 5 additional minutes until the cheese is fully melted.
  8. Garnish with the remaining parsley.
Meatballs Ready to Bake!

This serves 6. I added a side of steamed broccoli. The kids got to top these delicious Baked Cheesy Meatballs over a bed of pasta. You can also add a side salad for a complete meal.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Italian, #Main Dish, #One Pot Dinner, Gluten Free, Italian, Keto, Mozzarella, Sunday Dinner

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

January 28, 2021 //
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This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

Ingredients:

3 large chicken breasts, sliced in half lengthwise

Salt and ground pepper to taste

1/2 cup shallots, finely chopped (2 to 3 large bulbs)

3 garlic cloves, finely chopped or minced

1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta

1 TBSP fresh rosemary, chopped finely

1/2 cup white wine or chicken broth

1/2 cup heavy cream

3 TBSP parsley, chopped

Directions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
  3. Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
  4. Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
  5. Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
  6. Serve the chicken and garnish with parsley.

I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, Chicken Recipes, Gluten Free, Keto, Low Carbohydrate

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

January 10, 2021 //
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Zucchini is an incredibly versatile fruit that masquerades as a vegetable. It’s a popular side dish or ingredient in my favorite bread. This Stuffed Zucchini recipe was an easy Keto dinner that can also be turned into a Vegetarian or Vegan dish with a few adjustments (noted in the ingredient section below). There was a lot of flavor packed into this low carbohydrate meal. It was satisfying, healthy and kid approved!

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

Ingredients:

4 medium zucchini, halved lengthwise

1/4 tsp Italian Seasoning

Salt and ground pepper to taste

1 pound Italian sausage (casings removed) or lean ground beef or ground turkey (your preference — you can also leave this ingredient out for a Vegetarian or Vegan recipe)

1/2 onion, finely diced

2 celery stalks, finely diced

1 carrot, finely diced

1 14.5 ounce can diced tomatoes such as Muir Glen, S&W, Cento or Signature (these should be left out if you’re doing Keto because tomatoes are high in sugar content)

3 garlic cloves, minced

2 cups homemade marinara or store bought such as Barilla, Prego, Cento or Classico

1 cup shredded mozzarella cheese or Violife Vegan Mozzarella Shreds

1 TBSP chopped Italian or curly leaf parsley

Cooking spray such as Pam Original Canola or Olive Oil Spray

Directions:

  1. Preheat oven to 400 degrees F. Coat a large lasagna pan or baking dish with cooking spray.
  2. Cut the zucchini in half lengthwise and trim off the stem ends. Use a spoon (I use my grapefruit spoon with ridges) to carefully scoop out the flesh of the zucchinis. Save the flesh that you scooped out.
  3. Season the zucchini with Italian seasoning, salt and pepper to taste. Arrange the zucchini in the baking dish.
  4. Heat the olive oil in a large sauté pan over medium heat. Add the sausage or other meat choice to the pan and cook 5-6 minutes breaking up the meat with a wooden spoon. (This step will be eliminated if you are making Vegetarian or Vegan.)
  5. Chop the remaining zucchini flesh that you scooped into small pieces. Then, add the onion, celery, carrots and remaining zucchini to the pan. Cook until the onion is translucent and vegetables tender about 6 minutes. Add the garlic and cook another minute. Drain the grease from the pan.
  6. Add the marina sauce into the pan and bring to a simmer about 5 minutes. Season the mixture with a dash of salt and pepper to taste.
  7. Spoon the mixture evenly into the prepared zucchini shells.
  8. Top the zucchini with the shredded cheese.
  9. Bake 25 minutes or until the zucchini is tender and the cheese is melted and golden.
  10. Sprinkle with the chopped parsley and serve immediately.

I added Garlic Sautéed Spinach as a side dish to round out this healthy dinner!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Stuffed Zucchini, #Vegan, Casserole, Gluten Free, Keto, Vegetarian, Violife

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
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Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds