Ideas for snacks/quick meals

I read an article on yahoo and they had some healthy snack ideas and quick dinners. Here is what I got from it that is gluten free!

• Greek yogurt with honey, 1 sliced banana, 1 Tbsp chopped walnuts
• ½ cup cucumber and tomato salad (sliced cucumbers and tomatoes drizzled with white vinegar and seasoned with salt and peppers
• Mexican rice bowl: Toss ½ cup cooked brown rice with ½ cup each drained canned black beans and corn. Top with ½ cup diced tomato, ¼ cup chopped onions, 2 Tbsp shredded Cheddar and ¼ cup chunky salsa
• Quick ideas:
• 1. Vegetable- and-bean-based soups and chilis
  2. Fresh fruits and vegetables
  3. Baked potatoes
  4. Main-dish salads with vinaigrette
  5. Lean broiled or baked meat, fish and skinless white-meat chicken
  6. Brown rice,

minestrone soup

2 cans of beans, drained (kidney, garbanzo, pinto, navy, whatever)

8 c chicken broth

1 16 oz can diced tomatoes

Baby carrots chopped in half length wise

2 stalks celery, chopped fine

2 medium or 1 large onion chopped fine

2 cloves of garlic

1 c macaroni, uncooked ( gluten free, or just skip it!)

2 Tb parsley

2 tsp salt

1 tsp dried basil leaves

¼ tsp pepper

1 bay leaf

1 ½ c or 1 can of cut green beans, drained

2 zucchini, cut small

Grated parmesan cheese

Add all ingredients except green beans and zuchinni. Simmer until tender, then add remaining two vegetables and cook until tender. Remove bay leaf, then serve with cheese on top.

Cafe Rio Cilantro Rice

Cafe Rio Cilantro Rice

4 c water

4 tsp chicken bullion

4 t garlic, minced

1/2 bunch cilantro

1 can green chilies

3/4 t salt

1 T butter 1/2 onion

2 c rice

Put all ingredients in rice cooker.

YUMMY!

Cafe Rio Pork

Cafe Rio Pork

3.5 -4 lb pork roast

2 Tbsp brown sugar

1 tsp red cayenne pepper

2 tsp cumin

1 tsp salt

1 can coke

1 c chicken broth

2 cloves garlic, minced

4 sm onions, chopped

1 c brown sugar

Night before: Rub br sugar, cayenne, cumin and salt on roast.  Put in crock pot low all night.

Next morning: add all other ingredients except brown sugar.

Add brown sugar when ready to serve.

Veggie burger... w/out the bun! unless you find really good gluten free ones

2 ounces olive oil 3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
1 egg

Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients by 'gushing and squishing' between your fingers. The beans help make it all stick together, form into 4 patties, cover and refrigerate for 30 minutes. (I doubled it and used each of the three cans of beans)

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Cheater Chili with Ground Turkey

3 cans of beans, drained and rinsed (I use black, pinto, and kidney beans)
1 lb of precooked ground turkey (you could use lean ground beef or chicken)
4 large spoonfuls of salsa
1 1/2 tsp of salt
2 T of chili powder (more or less depending on your family's tastes)
Sprinkle pepper generously
Sprinkle low sodium seasoning blend generously

Dump it all in a large pot and simmer about 30 minutes

Pour over baked sweet potato or regular potato and top with broccoli

Stir-fry

Marinade:

1 egg white

1 TB Chinese rice wine or dry sherry 

 1 TB cornstarch

Whisk together. Toss with chicken and refrigerated 1 hour

Sweet and Sour Sauce:

Mix together the following

3/4 chicken broth

2 tsp corn starch

1/4 cup ketchup

2 tsp soy sauce (Braggs liquid aminos)

3 Tb rice vinegar

1/4 cup sugar

1/2 tsp salt

1 tsp sesame oil

      Directions:

• Drain excess marinade from chicken. 
• Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add chicken; slowly stirring until opaque. Transfer to a plate. Discard oil and wipe out pan.
• Heat pan over high heat. Add 2 Tb oil, then 2 cloves minced garlic, 1-2 TB minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take longest to cook; stir fry until crisp-tender. 
• Add chicken and sauce and stir until the sauce is thick and the vegetables and protein are cooked through; about three minutes. Thin with chicken broth, if needed.
• Garnish with sliced scallions, peanuts, sesame seeds, cilantro, etc.

broccoli sunflower salad

3-4 heads of broccoli

1 bunch of cauliflower

3/4 C. green onions

1 C. salted sunflower seeds

1/2 lb. bacon fried crisp

3 C. red grapes

SAUCE:

3/4 C. mayo, 1/4 C. sugar, 1/4 C. seasoned rice vinegar (wondering if apple cider vinager will do? What do you think?!)

add sauce, bacon & sunflower seeds right before serving.

Spinach apple salad

dressing:
1/2 C sugar
1 t. dry mustard
1 t. salt
1/3-1/2 C apple cider vinegar
1 C Canola oil
1 T. poppy seed

salad:
1 pkg. baby spinach
1 1/2 sliced apples
chopped green apples
bacon bits
slivered almonds
craisins
parmesan cheese

Rustic tomato soup

ngredients:

3 lbs tomatoes

1 onion, diced

1 handful baby carrots, diced

2 stalks celery, diced

1 forkful garlic

salt, pepper, basil to taste

6 cups chicken stock

1/3 cup orange juice

splash balsamic vinegar

Preheat oven to 325. Slice up tomatoes, salt and pepper and roast for 25 min, then broil for 10 more. Meanwhile, chop and saute onion, carrot, celery and spices put in deep soup pot. When onions start to get translucent add orange juice and balsamic vinegar. Pulse in blender. Return to pot and add chicken stock and roasted tomatoes. Simmer 20 min. Blend again until just chunky. Serve with grilled cheese sandwich (gluten free bread of course :)

Mexican Lasagna

ingredients:
1 lb. ground beef1 large onion
2 cups chunky salsa
1 can black beans, drained
1/4 cup zesty italian dressing
2 T. taco seasoning mix
Corn tortillas (OR we could use gluten free lasagna noodles!)
1-2 cups sour cream
Cheese

directions:
brown meat with onions in large skillet; drain. add salsa, beans, dressing, taco seasoning; mix well. arrange 2 of the tortillas in a single layer on bottom of a 9x13 baking dish; cover with layers of half each of the meat mixture, sour cream, and cheese. (i just kept adding sour cream until it covered in a thin layer). repeat all layers: tortillas, meat mixture, sour cream, and cheese. cover with foil. preheat oven to 400 degrees and bake, covered, 30 min. remove foil and bake an additional 10 min. or until casserole is heated through and cheese is melted. let stand 5 minutes before cutting into.
top individually with tomatoes, lettuce, olives and cilantro

Swedish Creme

1 pint heavy whipping cream

1 Tbsp Knox gelatin

1 cup sugar

1 pint sour cream

Combine whipping cream, gelatin and sugar in to p of double broiler.  Cook over medium heat, stirring occasionally.  Heat until all is dissolved.  Remove from heat and let cool.  Add sour cream and pour into buttered mold.  Chill in refrigerator until firm.  

1 (10 oz) box Birds eye frozen raspberries

1 Tbsp cornstarch

1 tsp lemon juice

2 tsp sugar

Thaw and separate berries from juice, save berries.  Put juice in saucepan with sugar, cornstarch and lemon; heat until thickened.  Add berries back to sauce and cool.  Unmold Swedish creme and drizzle with raspberry sauce.

Chocolate Covered Bananas

6 ripe bananas

1 (11.5 oz) package semi sweet chocolate or milk chocolate chips

3 Tbsp shortening

Peel bananas.  Cut in half crosswise.  Insert wooden stick into the flat end of each half.  Place on cookie sheet and freeze for 2-3 hours.

Melt chocolate morsels and shortening over hot (not boiling) water in double broiler.  When chocolate is smooth, dip frozen bananas into chocolate.

Cover bananas with foil and put back into freezer until ready to serve.

Toffee Apple Dip

1 (8 oz) pkg cream cheese

1/2 cup brown sugar

1/4 cup sugar

1 tsp vanilla

1/2 (11 oz) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy.  Stir in toffee chips by hand.  Serve with sliced apples.

Scotcheroos

1 cup sugar

1 cup light karo syrup

mix in a large saucepan and bring to a boil, then take off heat immediately

add:

1 cup peanut butter

stir together and add:

7 cups rice krispies

Pour into a 9" x 13" pan

1 (6 oz) package milk chocolate chips

1 (6 oz) package butterscotch chips

Melt together chips in microwave for 2-3 minutes, stirring after every minute, or metl in a saucepan but watch carefully-if they melt too much they become hard and won't spread evenly.  

Spread melted chips on top of rice krispies

This site isn't all gluten free, but there are tons of recipes that are!

http://fortheloveofcooking-recipes.blogspot.com/

Caprese Skewers
by For the Love of Cooking

Mozzarella balls
cherry or grape tomatoes
fresh basil leaves
olive oil
sea salt and pepper, to taste

Just place the tomato, followed by a folded basil leaf, then finish it off with a mozzarella ball. Arrange it like Martha would on a platter.

Drizzle with olive oil and season with your sea salt and pepper

Poppyseed dressing

Poppy Seed Dressing

1/4 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds

Throw it all in the food processor or blender and mix it up!

Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.

Greek Yogart

I've been eating this for a while and can't believe I haven't shared with you guys!! Have you tried Greek Yogurt? If not, you must! I just get it at sunflower market or any health food store will have it. I've tried the natural one which is kind of yucky, but add berries and it becomes good again. There is a honey one that makes you feel like you are eating a dessert. Try it and tell me what you think!

Tuna Salad

1/2 cup albacore tuna
1 Tb miracle whip light
red grapes
1/2 of an apple
1/3 cucumber
1 stalk celery
1 Tb chopped walnuts
red onion to taste
1/4 of an avacado

300 calories

Corn Pie

3 large eggs beaten

1 can cream corn

1 (10 oz) bag frozen corn

3 green onions

1/2 cup yellow corn meal

1 cup sour cream

4 oz monterey jack cheese grated

4 oz cheddar cheese grated

1 (4 oz) can diced green chilis

1/4 tsp Worchestershire sauce

1/2 cup chopped red or green pepper

1/2 tsp salt

combine all ingredients and put in 10" greased glass pie plate.  Bake uncovered @ 325 for 1.5 hours.  Cut in wedges and serve with a bowl of salsa.

Mexican Green Rice with Chicken and Avocados

Courtesy of Hass Avocados from Mexico

Servings: 6
Prep Time: 15 Min.
Cook Time: n/a

What you need:

+ 3 c. cooked rice
+ 1 (19 oz.) can black beans, drained and rinsed
+ 1 c. chopped tomato
+ 1 c. shredded lettuce
+ 1/4 c. chopped cilantro
+ 1/2 c. oil and vinegar salad dressing, divided
+ 2 c. cooked chicken/turkey cubes
+ 2 ripe Mexican avocados

What to do:

1. Halve, pit, peel, and cut avocado into 1" cubes.
2. In a large bowl, combine rice, beans, tomato, lettuce, cilantro, and half of the salad dressing; toss. Arrange on a platter, lined with lettuce, if desired.
3. In the same bowl, combine chicken/turkey, avocados and remaining half of the dressing. Spoon over rice salad.

Nutritional information:

Calories: 485; Total Fat: 24g; Saturated Fat: 4g; Cholesterol: 35mg; Total Carbs: 45g; Fiber: 7g; Protein: 23g; Sodium: 321mg; Potassium: 673mg;

Caribbean Honey-Spiced Chicken

Courtesy of National Honey Board

Servings: 4
Prep Time: 15 min.
Cook Time: 30 min.

What you need:

+ 4 boneless, skinless chicken breast halves
+ 1/4 c. honey
+ 1/4 c. fresh lemon juice
+ 2 tsp. freshly grated lemon peel
+ 1 ripe mango, peeled and diced
+ 1 small onion, peeled and quartered
+ 2 fresh jalapeno peppers, halved and seeded
+ 2 tsp. paprika
+ 2 tsp. vegetable oil
+ 1-1/2 tsp. garlic salt
+ 1/2 tsp. ground cinnamon
+ 1/2 tsp. freshly ground black pepper
+ 1/2 tsp. ground allspice
+ 1 Tbsp. vegetable oil

***Cut a mango for garnish

What to do:

1. In a small bowl, combine honey, lemon juice and lemon; whisk until well blended. Remove 1/4 cup of mixture; set aside.

2. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture. Process until very fine.
4. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375°F for 25 to 30 min. or until cooked through. Remove chicken to serving platter; top with reserved mango.

Nutritional Information Per Serving : Calories: 317 Carbohydrates: 33 g Cholesterol: 73 mg Dietary Fiber: 2 g Fat Total: 9 g Protein: 28 g Sodium: 781 mg

For this and more great recipes, please visit www.honey.com/recipes

Strawberry and Rice Pudding

Courtesy of USA Rice Federation

Servings: 8
Prep Time: 5 Min.
Cook Time: 30 Min.

What you need:

+ 1 qt. fresh strawberries, washed and stemmed
+ 3/4 c. sugar, divided
+ 1 lime, juiced
+ 3/4 c. uncooked rice
+ 1 qt. milk
+ 1/2 tsp. salt
+ 1 tsp. vanilla extract
+ 2 c. whipping cream, whipped, divided

What to do:

1. Slice strawberries, reserving 8 for garnish. Sprinkle sliced strawberries with 1/4 c. sugar and juice from lime. Set aside.
2. Bring rice, milk, salt and remaining 1/2 c. sugar to a boil in heavy saucepan. Stir once or twice, reduce heat, cover, and simmer 25 Min., stirring, or until rice is tender and milk is almost absorbed. Add vanilla. Cool.
3. Fold in sliced strawberries and 1 1/2 c. whipped cream. Spoon pudding into serving dishes. Top each with reserved whipped cream and a strawberry.

For more rice recipes, check out www.usarice.com.

Courtesy of Gluten Intolerance Group

Servings: 8
Prep Time: 15 Min.
Cook Time: 1 Hr.

What you need:

32 oz. package frozen shredded hash browns
1 c. cold 2 % milk
1 Tbsp. cornstarch
1 tsp. chicken bouillon

1/2 tsp. salt
1/2 c. chopped onion

1 c. sour cream
2 c. grated cheddar cheese

What to do:

1. Spread hash browns in the bottom of a 9x13-inch baking pan.
2. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt, and onion.
Heat to a boil, stirring constantly.
3. Remove sauce from heat and stir in sour cream. Pour over hash browns.
4. Top with grated cheese. Cover with aluminum foil and bake at 375 F for 1 hr.
(Increase cooking time by about 15 min. if using diced hash browns.)
Provides 288mg calcium (29% DRI).
Recipe Courtesy of:
Gluten Intolerance Group
Visit www.gluten.net to learn more about gluten intolerance.

Beef Pot Roast with Maple Sweet Potatoes

Courtesy of The Beef Checkoff

Serve With:
Steamed asparagus spears

Servings: 8
Prep Time: 15 Min.
Cook Time: 3-4 Hr.

What you need:

3 1/2 lb. beef roast
2 tsp. olive oil
1 3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1 c. finely chopped onion
2 tsp. chopped fresh thyme
1 c. beef broth
3/4 c. apple cider
3 lb. sweet potatoes, peeled, cut into cubes
4 cloves garlic, peeled
2 Tbsp. maple syrup
1 tsp. fresh ginger, minced
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

What to do:

Add everything to a crockpot and cook on high for 4 hours