Mini Chicken “Meatloaf” Cups (Gluten-Free)

This recipe has quickly become a family favorite in our home! It can be made with any ground meat of your choice, or a combination of ground meats. I love the simplicity and versatility of this recipe and the fact that it only requires a few ingredients. You can also sneak in some finely chopped vegetables of your choice for those picky eaters. Also makes a wonderful afternoon snack! I hope you and your family enjoy it as much as we do 🙂

A huge “Thank You” to “The Pioneer Woman” (aka: “Ree Drummond”) for sharing the original version of this recipe. I have made some changes in order to make this dish GF and allergy-friendly for our family.

Mini Chicken “Meatloaf” Cups (Gluten-Free)

  • 1 1/2 Cups Gluten-Free Whole Oats (I use Bob’s Red Mill GF Whole Oats)
  • 1 Cup Whole Milk (or Unflavored Oat Milk for a dairy-free version)
  • 2 1/2 lbs Ground Chicken (or ground Turkey, Pork, Beef or combination of ground meats of your choice)
  • 2 tsp Dried Minced Parsley (or 3 Tablespoons Freshly Minced Parsley)
  • 1/2 tsp Seasoned Salt (such as “Season All” or “Lawry’s”)
  • 1/2 tsp Ground Black Pepper ( )
  • 1/2 tsp Red Pepper Flakes (optional, if you would like a bit of heat)
  • 1/4 + 3/4 Cup Ketchup (more, if needed)
  • Shredded Parmesan Cheese (optional)
  1. Preheat oven to 350 degrees.
  2. Generously spray 18-20 standard muffin cups (2 – 12-cup muffin pans) with cooking spray; set aside.
  3. In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
  4. In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
  5. Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
  6. Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each “meatloaf” and smooth the Ketchup evenly to thoroughly coat the tops.
  7. Bake for 25 minutes, then carefully remove the muffin pans from the oven and squirt another 1/2 teaspoon onto the tops of the “meatloaves,” spreading evenly with the back of the spoon to thoroughly coat each “meatloaf.”
  8. Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
  9. Remove from the oven and add any additional Ketchup to the tops; you may also lightly sprinkle the tops with shredded Parmesan Cheese, if desired; let sit in the pan for about 5 minutes before serving.
  10. Excellent served with a fresh Salad and fruit! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Snacks
American



Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Wow! Full of flavor and SO quick & easy to prepare makes this dish an instant winner in our house!!! Serve over rice and with your favorite veggies 🙂
*Thank You to dinnerthendessert.com for sharing the original version of this recipe ~ I have made several adjustments to the ingredients in order to make it Gluten-Free and Allergy-friendly for my family 😉

The Chicken:

  • 3 lbs Ground Chicken
  • 1 Tbsp Canola Oil
  • 1 1/2 tsp Ground Ginger (or 2-3 Tbsp Fresh Ginger Root, minced)
  • 1 1/2 Tbsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 1/2 – 3/4 tsp Red Pepper Flakes

The Orange Sauce:

  • 1/2 Cup Water
  • 2 tsp Canola Oil
  • 1/4 Cup Braggs Liquid Aminos (or GF Soy Sauce (low sodium or regular))
  • 1/2 – 3/4 Cup Granulated Sugar
  • 3-5 Tbsp White Vinegar (I use 3 Tbsp since my family does not like a strong vinegar taste)
  • 2 Medium Oranges, Zest (Squeeze some of the fresh orange juice over the dish before serving, if you want that extra orange punch)

The Slurry (Thickener):

  • 3 Tbsp Warm Water
  • 3 Tbsp Gluten Free Cornstarch

The Chicken:

  1. In a large non-stick saucepan, cook the Ground Chicken over Medium-Low heat (cook on Medium, if you want a crust to form) until done.
  2. When the Chicken is almost finished cooking, add the Ginger, Garlic and Red Pepper Flakes; cook for about 1 minute.

The Sauce:

  1. While the Chicken is cooking, mix the Sauce ingredients together in a medium-sized bowl until thoroughly blended.

Putting it Together:

  1. Once the Chicken is finished cooking, reduce the temperature to Low and pour the Orange Sauce over the Chicken; bring to a low boil.

The Slurry:

  1. While the Chicken and Sauce are simmering, stir the Cornstarch into the warm Water in a small bowl until completely dissolved.
  2. Pour this Cornstarch Slurry into the Orange-Chicken mixture and stir until combined and sauce begins to thicken.
    *If you prefer a thinner sauce, add more warm water or the fresh-squeezed orange juice at this point.
  3. If you want to add any veggies (Broccoli, Asparagus, Snow Peas, etc.), do so now and cover the pot with a lid to lightly cook the veggies for about 3-5 minutes.
  4. Serve over rice and enjoy 🙂
Dinner, Lunch, Main Dish
American, Asian



Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Oh my goodness! These savory and slightly sweet meatballs paired with the spicy Avocado dipping sauce is out of this world!!! I always make a triple batch when I’m making any type of meatball, so I can freeze some for another busy night. However, after making a triple batch of these yummy meatballs, I didn’t have enough to freeze…my family LOVED them and not only went back for seconds, but thirds 🙂 I served this with a fresh salad, topped with cucumbers, strawberries and a store-bought Honey Poppy Seed dressing…delicious! I hope you enjoy 🙂

The Meatballs:

  • 3 lbs Ground Turkey
  • 2 Large Eggs
  • 1 Cup Gluten Free Seasoned Bread Crumbs
  • 1/8 Cup + 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons (heaping) Ranch Dressing Powder Mix (I use Hidden Valley Ranch)
  • 1/4 Cup Light Brown Sugar (I do not pack this)
  • 2-3 Pinches Ground Black Pepper

The Spicy Avocado Sauce:

  • 1 Large Ripe Avocado (seed removed and sliced into smaller pieces)
  • 2/3 Cup Mayonnaise (I use Hellmann’s Mayonnaise)
  • 2/3 Cup Buttermilk or Buttermilk Substitute (Since Buttermilk is difficult to find right now, you can make your own: pour 1 Tablespoon White Vinegar (or Lemon Juice) in a 1 Cup measuring cup, then add milk of your choice to fill remaining cup (I used Plain Rice Milk))
  • 3-4 tsp Onion Powder
  • 3 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Black Pepper
  • Dried Parsley (for sprinkling on top)

Making the Meatballs:

  1. Gather the meatball ingredients.
  2. Preheat oven to 375 degrees.
  3. Line 2-3 baking sheets with parchment paper. Set aside.
  4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
  5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
  6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

  1. Gather the Avocado ingredients.
  2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
  3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
  4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!

*Thank you to californiaavocado.com for sharing the Spicy Avocado Ranch Dressing recipe…I made a few minor adjustments 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish
American



Gluten Free Lasagna in Creamy Turkey-Vodka Sauce

Gluten Free Lasagna in Creamy Turkey-Vodka Sauce

Sweet and Savory is what this Gluten Free Lasagna in Turkey-Vodka Sauce is all about!!! I have been tweaking my Vodka Sauce recipe and I think I finally got it just right 🙂 Adding 93% Lean Ground Turkey makes it thick and hearty! So, I decided to try it in my Gluten Free Lasagna dish and it passed the family’s taste test with flying colors!!! 🙂

The Turkey-Vodka Sauce Ingredients

  • 3 lbs Lean Ground Turkey (I used Butterball 93% lean)
  • 2 Tbsp olive oil
  • 1 Medium Onion, finely chopped (I used a Vidalia)
  • 3 tsp minced garlic ((or 2 cloves, minced) I used the already minced Garlic in a jar)
  • 1/4 tsp Red Pepper Flakes
  • 3 15 oz. Cans Tomato Sauce (45 oz. total)
  • 1/3 + 1/4 Cup Vodka (Any unflavored Vodka will do)
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1/4 Cup Chopped Fresh Basil
  • 1 Cup Half & Half

The Lasagna Ingredients

  • 8-10 Sheets Gluten Free Oven Ready Lasagna Noodles (I used Barilla brand)
  • 30 oz. Ricotta Cheese (I used the Low-Fat version)
  • 1 1/2 Cups Shredded Parmesan Cheese
  • 2 Cups Shredded Mozzarella Cheese (Or you can use 12 Mozzarella Cheese Slices)
  • Salt & Pepper (to taste)
  • Non-Stick Cooking Spray

Making the Turkey-Vodka Sauce

  1. Gather the ingredients.
  2. In a Large Lidded Cooking Pot, brown the Ground Turkey until thoroughly cooked. Drain any leftover liquids and set cooked Turkey aside in large bowl.
  3. In the same large pot, heat the 2T of Olive Oil over medium-low heat. Add the chopped Onion and Garlic. Cook for about 3 minutes, or until onion is translucent.
  4. Add the Red Pepper Flakes and cook for 1 minute.
  5. Next, add the Tomato Sauce, Vodka and cooked Turkey. Continue cooking for about 5 minutes.
  6. Throughly mix in the Tomato Paste, Balsamic Vinegar, Sugar, Salt & Pepper. Simmer on Low for 15-20 minutes, partially covered.
  7. Stir in the Basil and Half & Half and continue cooking for another 5 minutes on low.

Building the Lasagna

  1. Preheat oven to 425 degrees.
  2. Spray a 9″ x 13″ or 10″ x 14″ baking dish with non-stick cooking spray. Set aside.
  3. In a medium or large mixing bowl, stir salt & pepper into the Ricotta Cheese until thoroughly mixed. *I used about 1/2 tsp Salt and 1/8 tsp Pepper.
  4. To assemble the Lasagna layers, evenly spread a layer of the Turkey-Vodka sauce in the bottom of the prepared baking pan – it takes about 2 cups.
  5. The next layer is the sheets of Lasagna Noodles – since I used a 10″ x 14″ pan, I used 4 whole sheets placed side-by-side and 1 broken sheet to fill in any large empty gaps/spaces. If you’re using a 9″x13″ pan, 4 sheets should suffice.
  6. Top the Lasagna Sheets with another layer of Vodka Sauce, making sure that the sheets are completely covered with sauce.
  7. Sprinkle about 1/3 each of the shredded Mozzarella and Parmesan Cheeses evenly over the sauce layer. *If you’re using Mozzarella slices, sprinkle with Parmesan Cheese first, then place Mozzarella slices on top of the Parmesan.
  8. Next, add a thick layer of the Ricotta Cheese and spread with a fork. *The Ricotta Cheese is easier to spread on Mozzarella Slices 😉
  9. Repeat steps: Add another layer of Sauce, Lasagna Sheets, Parmesan & Mozzarella, another thick layer of Ricotta Cheese, another layer of Sauce, and sprinkle top with Mozzarella and Parmesan cheeses. *Note: I had a little bit of Ricotta Cheese leftover.
  10. Spray the underside of a sheet of Aluminum Foil with non-stick cooking spray and cover the Lasagna.
  11. Bake covered in preheated oven for 40-45 minutes. Uncover and bake for another 15-20 minutes.
  12. Let rest about 15 minutes before slicing.
  13. Enjoy!

I used a 10″ x 14″ baking pan and cut the Lasagna into 15 pieces – each serving contains approximately:

388 Calories

17.5 g Total Fat

552 mg Sodium

32.15 g Protein