Turkey Meatloaf (they'll never know it's NOT ground beef!)

1 Egg, lightly beaten
1 Tablespoon A1 Steak Sauce
1 Tablespoon Worcestershire Sauce
1/4 cup Brown Sugar
1 medium Onion, finely chopped
2 cloves Garlic
1 teaspoon Mrs. Dash Chicken Grilling blend
1 teaspoon dried Parsley
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup whole Flax seed, grind in a coffee grinder
1/3 cup shredded Cheddar Cheese
1 pound ground Turkey (approx.)
3/4 cup Gluten-free Rice Krispies

Preheat oven to 350 degrees.  In a large bowl mix egg, A1, Worcestershire sauce, brown sugar, onion, garlic, Mrs. Dash, parsley, salt, pepper and ground flax seed.  Stir in cheddar cheese, Rice Krispies, Turkey and mix well.  Spread into loaf pan and bake for 55 minutes or until a thermometer inserted in the middle reads 160 degrees.  If desired, spread sauce listed below over the turkey loaf for the last 5-10 minutes and/or serve the sauce separately.

For those who are following Weight Watchers this recipe is 4 points per serving not counting the sauce.

Dad Don's Special Steak Sauce
(great for this turkey loaf or over hamburgers, steak, etc.)

2 parts ketchup
1 part A1 steak sauce
2-3 cloves garlic, minced
minced onion to taste

Ham and Black Bean Soup

1 pound (bag) dry Black Beans
1 pound cooked lean Ham, diced (include bone if you have it)
1 cup diced Onion
1 cup diced Celery
1 cup diced Carrots
5 cloves Garlic, minced
1 Tablespoon dried Parsley
1 cup White Wine
2 teaspoons Salt
2 Tablespoons Worcestershire sauce
1 bay leaves
1/2 teaspoon Black pepper
1/2 teaspoon dried Mustard
1/4 teaspoon Cayenne pepper
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 Tablespoon Chicken Grilling Mrs. Dash
8 cups Chicken Stock (MSG and Gluten free)

Rinse, drain and pick through beans.  Add to large pot and cover with 3 inches of water.  Bring to a boil for 5 minutes then let soak for 1 hour.  Drain and rinse beans and pot then re-add to pot.  Add remaining ingredients and simmer for 6-8 hours adding additional chicken stock if needed.

Makes 12 servings that are 5 Weight Watchers Points each.

Ham and Seven Bean Soup

Love this soup!  I always double this recipe and freeze the leftovers so I can take them to work for a quick lunch.  (See my page on "My Trick To Freezing" for more info.)  Please don't be intimidated by all the ingredients - it's worth the prep time!

3 cups cooked Lean ham, cubed
***If you have the bone, add that too!
3 cups diced Onion
3 cups diced Celery
3 cups diced Carrots
8 cups Chicken Broth (MSG and Gluten free)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon Mustard
3 bay leaves
1 teaspoon Black Pepper
1 Tablespoon dried Parsley
3 Tablespoons fresh Lemon juice
1 teaspoon Salt
1 Tablespoon Chili powder
1 teaspoon dry Mustard
1 teaspoon dry Rosemary
1 Tablespoon Chicken Grilling Mrs. Dash
1 cup White wine
1/4 cup dry Black-eyed peas
1/4 cup dry Great Northern beans
1/4 cup dry Black beans
1/4 cup dry Pinto beans
1/4 cup dry Lima beans
1/4 cup dry Navy beans
1/4 cup dry Lentils

Rinse, drain and pick through all of the beans.  Add beans to a large pot and cover with 3 inches of water.  (Do NOT add salt to the water or the beans will NOT soften.)  Bring to a boil for 5 minutes then turn off heat and let the beans soak for 1 hour. Drain, rinse beans and pot then re-add beans to pot.  Add remaining ingredients and simmer for 6-8 hours adding extra chicken stock if needed.

Makes 12 servings that are 5 Weight Watchers Points each.

One Bowl Gluten-Free Brownies

1 cup Gluten Free All Purpose Flour Mix
4 Squares unsweetened Chocolate
3/4 cup Butter
2 cups Sugar
3 Eggs
1 tsp Vanilla

Optional addition: 2 Tbsp. whole flax seeds ground in a coffee grinder (1/4 cup when ground)

Preheat oven to 350 degrees, or if using a glass pan bake at 325 degrees.  Microwave butter and chocolate in a large bowl on high for 2 minutes or until butter is melted.  Stir butter and chocolate until the chocolate is fully melted.  Stir in sugar and mix until it is well blended.  
Stir in eggs and vanilla.  Mix in gluten-free flour (I like Pamela's Products Baking Mix).  
Spread into greased 13x9 inch pan and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out crumbly.

Makes 20 servings that are 6 Weight Watchers Points each including the Flax Seed.

Gluten Free Stuffing

This recipe started as an old family recipe which I altered when I found out I was gluten intolerant.

2 cups diced Celery

2 cups diced Onion

1 cup broth (Chicken, or Vegetable) or white wine

2 eggs, beaten
4 Tablespoons butter

1 teaspoon Thyme
1 teaspoon Sage
3/4 teaspoon Salt
1/2 teaspoon black Pepper
1/2 cup fresh Parsley
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
1 loaf gluten-free bread

Slice gluten-free bread into small squares then toast on a cookie sheet at 250 degrees for 5-10 minutes.  Watch these very closely because if the bread cubes burn your stuffing will taste burned as well.  Melt butter and saute onion and celery until soft and transparent then remove from heat.  Add seasonings, mix well, then add bread cubes.  Stir in eggs and broth (or wine) and mix well.  Place in large baking dish and bake at 350 degrees for about 30 minutes.

Best Taco Seasoning Ever!

This is a recipe I created as a quick and easy alternative to the typical packaged taco seasoning which is full of MSG and other off limit ingredients.  

1/2 teaspoon dried Onion
1/2 teaspoon dried Garlic
2 teaspoons Cumin
1 Tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon Salt
1 teaspoon Black Pepper
1/4 teaspoon Red Pepper

Mix all ingredients together in a small bowl.  Pour over 1.5 pound of browned and drained ground beef.  Add 1/2 cup of water and simmer while stirring frequently until it thickens.  This recipe works great for ground beef, ground turkey and shredded chicken.  We have this once a week in my house.

Buffalo Ranch Dip

This is the BEST dip and people always scrape the bowl clean!  (Especially my husband!)

1 block (8 oz.) Neufchatel Cheese
1 bag (8 oz.) shredded Cheddar Cheese
1 cup Ranch Salad Dressing (Gluten and MSG free)
1 large can of Chicken  or 1 large chicken breast filet cooked
2/3 cup Frank's Hot Sauce

Drain and rinse chicken then shred.  Place chicken and all other ingredients in a crock pot on high to heat.  Stir frequently until bubbly then reduce heat and serve.  This is a super fast and really yummy dip for any occasion. 

Makes 24  (2 Tbsp) servings which equals 3 Weight Watchers Points each.

My Hummus

This is the best recipe and it is super easy to make.  Everything goes into the food processor, let it chill, then your done!

1 can (15 oz) Chickpeas (reserve the liquid)
2 Tablespoons fresh Lemon Juice
1/2 cup Tahini (this can be left out but its not as rich or smooth)
1/4 cup yellow Onion, diced
3 cloves Garlic, minced
2 teaspoons Extra-Virgin Olive oil
2 teaspoons ground Cumin
1/8 teaspoon Red Pepper
1/2 teaspoon Salt
Chopped fresh Parsley

Drain the chickpeas, reserving the liquid.  Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a food processor.  Puree until smooth adding the chickpea liquid to thin if needed to thin the puree.  Refrigerate for 3-4 hours before serving to blend the flavors.  Garnish with parsley.

Makes 6 servings that are 3 Weight Watchers Points each.

Worcestershire Marinade for Beef or Chicken

This is great for both chicken or steak!

1/2 c. Worcestershire Sauce
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
1/4 tsp Salt

Put this together in the morning and marinate all day or overnight.  The meat becomes really tender with this marinade.

The whole recipe is 14 Weight Watchers Points that can then be divided by how much meat you marinate.  However, since all of the marinade is not absorbed I'm not sure if you have to count all of the points.

Gluten-Free, Low Carb Sugar-Free Truffles

1 c. fat-free half and half (or skim milk)

8 oz.unsweetened chocolate
1 3/4 c. granular Stevia
2 T. unsalted butter
1 T. vanilla extract
1/4 c. unsweetened cocoa powder

In a large saucepan, bring cream to a boil.
Add chocolate and stir until melted.
Remove from heat; add Stevia, butter and vanilla extract.
Mix until smooth.
Transfer to a large bowl.
Refrigerate 2 hrs. until cold and stiff.
Sift cocoa onto a piece of waxed paper.
Use a small scoop to form balls.
Roll in cocoa powder.
Place truffles in foil candy holders if desired.