Jamie VanEaton's Oopsie Rolls (Gluten Free bread substitute)

3 ozs. cream cheese (do not soften)
3 large eggs, separated
1/8 tsp. cream of tartar

1. Preheat oven to 300 degrees.
2. Separate the eggs and add the cream cheese to the yolks. Use a mixer to combine the ingredients together.
3. In a separate bowl, whip the egg whites and cream of tartar until stiff. If you are using the same mixer, mix the whites first and then the yolks.
4. Using a spatula, gradually fold the egg yolk mixture into the whites, being careful not to break down the whites.
5. Grease a cookie sheet and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
6. Bake about 30 minutes and take out while still soft, not crumbly.
7. Let cool on the sheet for a few minutes and then remove to a rack and allow them to cool.
8. Store in a loosely closed sack and allow to rest on the counter before use, otherwise they might be too moist.
9. Can be frozen.

*Varation: You can add herbs to the yolk mixture to spice it up or add stevia to the yolk mixture to make a sweet roll.

Cinnamon Coffee Mug Bread (Sugar Free, Gluten Free)

1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp powdered stevia (1 packet)
2 tsp cinnamon
1 egg
1 tbs butter, melted

1. Mix all dry ingredients in a bowl.
2. Add the egg and butter and beat until smooth.
3. Pour batter into a coffee mug.
4. Microwave for 1 1/2 minutes or until done.
5. Dump it out of the mug and then slice.

Coconut Muffins (Sugar Free, Gluten Free)

9 eggs
6 tbs butter, melted
2/3 cup coconut milk
1 tsp liquid stevia (90 drops)
3/4 tsp sea salt
3/4 tsp vanilla
3/4 cup sifted coconut flour
3/4 tsp baking powder

1. Preheat oven to 375 degrees.
   
2. Blend together eggs, butter, coconut milk, stevia, salt and vanilla.
   
3. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps remaining.
   
4. Pour batter into 12 greased muffin cups.
   
5. Bake for 23 minutes or until golden brown, or until toothpick comes out clean.

161 calories, 13 grams fat, 4.9 carbs, 6 grams protein, per muffin.

Rub With Love

Have you tried this? Got a huge tub of it at Costco, having never tried it before (risky, I know), and I'm happy to report that we love it! So far, we've had it on grilled salmon and tonight we're trying it on grilled chicken breasts.

Moist Bran Muffins

INGREDIENTS:

1/2 cup butter or margarine,softened
1 cup packed brown sugar
1 tablespoon molasses
1-1/3 cups and 1 tablespoon whole wheat pastry flour
3/4 cup wheat bran
1 teaspoon baking powder 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 eggs
1 cup buttermilk
1 cup semisweet mini chocolate chips or raisins

DIRECTIONS:

1. In a mixing bowl, cream butter and brown sugar. Add molasses; mix well. Combine the dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients. Stir in chocolate chips.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Yields 12 muffins.

Printed from Allrecipes.com 3/26/2008

Chicken Ham Casserole (this is the one Katie loved)

1 package (6 ozs.) long grain and wild rice mix
2 cups cubed, cooked chicken
1 cup cubed, cooked ham
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
1 can (12 ozs.) evaporated milk
1 cup (4 ozs.) shredded Colby cheese
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered at 350 for 25-30 minutes or until bubbly.

Spinach Casserole

3 eggs
2 tbsp flour
10 ounces chopped spinach (fresh or frozen)
Butter or margarine
4 oz. cottage cheese
6 oz. shredded swiss cheese
1 small onion chopped (about 1/4 - 1/2 cup)
4 large mushrooms chopped (about 3/4 cup)
garlic salt to taste (just a couple of shakes)
ground black pepper to taste

Preheat oven to 350. Beat eggs and flour until smooth. If using fresh spinach, saute in olive oil with the onion and mushrooms for 3-5 minutes. If using frozen spinach, cook in water and drain, while you saute the onions and mushrooms in olive oil. Add all ingredients to egg mixture and stir. Coat the inside surface of a 10x10 pan with butter. Pour mixture in and bake 30 minutes. Let set after baking for about 10 minutes. Serves 4.

Note: May be made a day ahead and cooked at serving time. Broccoli may be substituted for spinach.

Meatballs in Spaghetti Sauce

1 egg, beaten
3/8 cup soft bread crumbs
1/4 cup tomato juice or spaghetti sauce
2 tbsp parsley
1/8 tsp ground black pepper
1/4 tsp salt or garlic salt
1 clove garlic, minced
1 lb ground beef
olive oil for the frying pan

Combine all ingredients except the meat. Add ground beef. Divide meat mixture into about 32 balls and fry in a little bit of oil until cooked through, turning periodically.

Simmer meatballs in your favorite spaghetti sauce for at least a couple of hours prior to serving.

Mexican Bean Salad

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon (1 1/2 teaspoons) ground cumin
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder
1 dash hot pepper sauce

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables and mix well. Chill thoroughly and serve cold.

Broccoli Salad

1 bunch uncooked broccoli florets
1/2 red onion thinly sliced
7 strips bacon cooked and crumbled
1/2 cup peanuts
3/4 cup Helman's mayonaise
1/4 cup sugar
2 tb white vinegar

To make the dressing, mix the bacon, peanuts, mayonaise, sugar and vinegar together. Add dressing to the broccoli and onions and stir until the vegetables are coated.

Banana Blueberry Muffins

2 ripe, medium bananas
6 tb margarine or butter
6 tb brown sugar
1 egg
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp grated lemon peel
1 cup frozen blueberries, rinsed and drained

1. Puree bananas in blender (1 cup)
2. Beat margarine and sugar in large bowl until light and fluffy. Mix in bananas and egg.
3. Combine flour, baking powder, baking soda, salt and lemon peel in medium bowl. Blend into margarine mixture just until moistened. Fold in blueberries.
4. Line 8 large muffin cups with paper liners. Spoon batter evenlying into cups.
5. Bake at 375 for 20-25 minutes. (22 minutes works best for me)

Most of the time I omit the grated lemon peel and sometimes I leave out the blueberries. I've also made them with mini chocolate chips instead of blueberries - Katie definitely approved of that variation.

Chicken Lasagna

9 oven-ready lasagna noodles
2 cans cream of chicken soup
1 cup sour cream
1 cup parmesan cheese
1 cup chopped onions
1/2 tsp chopped garlic
3 cups cooked, chopped chicken
2 cups cheddar cheese, shredded

Mix together soup, sour cream, parmesan cheese, onion and garlic. Spread small amount of mixture on bottom of 13x9x2 pan. Add chopped chicken to soup mixture. Place three noodles down. Add layer of chicken mixture. Top with cheddar cheese. Repeat layers until finished. Cover with aluminum foil.

Back in 350 degree oven for 45-55 minutes. Remove foil last 10 minutes. Let stand 5 minutes for easier cutting. This can be made ahead of time. May take 10 minutes longer to cook though.