Pumpkin pie cheesecake

Quack

Gluten free, vegetarian

Ingredients:

Graham crackers crust (I used MI-DEL gluten free)

12 ounces softened cream cheese

1/2 cup sugar

1 1/2 tsp pumpkin pie spice

1 cup pure pumpkin

2 eggs

Instructions:

Soften cream cheese (either set on counter to warm up or put cream cheese in microwave on 10 second bursts until soft).

Mix cream cheese, pumpkin pie spice, & sugar. Mix on medium until incorporated and fluffy. Stir in pumpkin and eggs. Pour into crust and bake in over at 350F for 40 min.

Cool and put in fridge for min 3 hrs.

Nutrition:

Serves 8

Calories: 346

Fat: 22g

Carbs: 35.5g

Protein: 5.5g

Dump and bake chicken casserole

Quack

Gluten free, veggie with changes

Ingredients:

1 can cream of chicken soup (gf if you want it to be)

2 cups chicken broth, water, or milk

1 cup rice

1lb uncooked chicken diced

12.6oz frozen broccoli florets or cuts

1 cup grated cheddar cheese

Salt and pepper to taste

Optional herbs- garlic, onion powder, paprika, thyme, rosemary, oregano, basil, chives, parsley, seasoned salt. (Recommend tasting your cream soup and deciding for yourself what the dish might need.

Instructions:

Preheat oven to 375F.

Spray 9”x13” pan with gluten free non stick spray.

Whisk together your liquids.

Stir in rice, chicken, & broccoli.

Cover tight with foil and bake for 1hr or until rice is tender. (Do not over cook rice and get mush).

Add spices (recommended from original site 1/2tsp salt, 1/4 tsp pepper, 1/4 tsp garlic, & 1/4 tsp onion powder.

Add cheese to top and put in oven until cheese melts.

Nutrition: servings 8

cal: 221

Carbs: 16g

Fat: 7.3g

Protein: 21.1g

Original recipe – https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/#wprm-recipe-container-40855

Spiced walnuts

Quack

Gluten free, dairy free, vegetarian, vegan

Ingredients:

1 Tbsp oil (I used vegetable oil)

2 cups walnuts chopped

3 Tbsp granulated sugar

1/2 salt

1/2 cinnamon

1/4 cayenne

Instructions:

Put oil in pan.

add walnuts and toss/stir them to coat.

Add sugar, salt, cinnamon, & cayenne.

Heat until sugar caramelizes (melts).

Nutrition:

serving size 1 Tbsp

57 calories

5.2g fat

2.2g carbs

1.1g protein

Gluten Free Red Lasagna

Quack

Gluten free, veg with modifications

Ingredients:

– package barilla gf Lasagna noodles

– 95/5 ground beef 16oz (change to veggies or fake meat for vegetarian)

– 2 jars Prego sauce

– 15oz whole milk ricotta

– 10oz mozzarella shredded

– 1.25 cups shredded parm

– 1 egg

– Italian seasoning to taste

Instructions:

Preheat over to 425F

– cook ground beef with Italian seasoning and let cool (change to fake meat or veggies for vegetarian).

– mix 15oz ricotta, 8oz mozzarella, 1 cup parm, egg, & Italian seasoning.

– spray lasagna pan/lightly oil.

– thin layer of sauce on bottom.

– put 4 uncooked noodles on bottom.

– layer cheese mix, meat, sauce, noodles until you put the last 4 noodles on.

– add the rest of the sauce on top, then the rest of the cheese mix, and finally the remaining mozzarella and parm on top.

– cover lasagna with foil.

– cook covered for 40 min. Remove foil and cook for 20min.

– cool for 15 min.

Divide into 8 pieces for nutritional info.

Rough nutrition counts:

Cal 570

Fat 23g

Carbs 56g

Protein 37g

Split pea with ham soup

Quack

Gluten free, alter for vegetarian, dairy free

Ingredients:

1lb green dried split peas

1 meaty ham bone roughly 2lbs (leave out for vegetarian)

3 cups peeled diced potatoes

3 cups diced celery (if you are out of celery but have celery seed that’s fine but 1 cup = 1tsp seed)

2 cups diced carrot

1/2 cup chopped onion

1 1/2 tsp salt

1/2 tsp thyme

1/4 tsp pepper

8 cups water or ham stock

Instructions:

You may want to clean the peas. If you want to speed up the cook time soak the peas overnight in water.

Chop veggies. Add ham bone with water into slow cooker and set for 4 hrs on high or 8 hrs on low. Add veggies to slow cooker. Add seasoning to slow cooker and stir. Occasionally stir soup. Ready when the peas no longer hold their structure. Pull bone from soup and make sure meat from bone is in bite sized pieces.

Nutrition estimated

1 bowl has roughly 234 calories, 50g carbs, 1g fat, 18.4 protein

This estimate does not include ham content as I was having a hard time finding ham bone w meat info.

Ambrosia salad

Quack

Gluten free, vegetarian

Ingredients:

8oz container cool whip thawed

1/2 cup sour cream

10 oz can mandarin oranges drained

15 oz can pineapple tidbits drained

16 oz jar maraschino cherries drained and patted dry.

1 cup mini marshmallows multi colored

1 cup sweetened shredded coconut

Instructions:

In large bowl fold together the cool whip and sour cream.

Fold in everything but the marshmallows.

Add marshmallows same day as serving.

Nutrition Estimates:

8 servings: 315 calories, 14g fat, 53 carbs, 1g protein.

Strawberry salad

Quack

Ingredients:

2 cups baby spinach

4 or 5 strawberries

30 grams Feta (optional)

Sliced almonds (roughly 10 for nutritional values)

2 Tbsp poppyseed dressing

Rinse spinach if needed and add to plate. Rinse and slice strawberries. Add to plate, add sliced almonds to plate. Add feta to plate. Add poppyseed dressed to plate. Eat

Rough Nutritional Values:

Serves 1

360 calories, 21 grams carbs, 27.2 grams fat, 14 grams protein

Low ish net carbs, vegetarian, low ish fat, gluten free

Teriyaki Sauce (gluten free)

Quack

Gluten free, dairy free, vegetarian (vegan if you are ok with honey)

Ingredients:

1.5 tsp white vinegar or white balsamic vinegar

1/4 Cup water

1/4 Cup Tamari sauce (gf soy sauce)

3 Tbsp honey (if you are vegan sub white sugar)

1/2 tsp Sesame seed oil

1” knob of fresh ginger or 1/2 tsp dried ginger

2.5 tsp corn starch

3 cloves minced garlic

Instructions:

Over medium low heat add all ingredients except garlic to a sauce pan. Heat to desired temp. Remember to be careful adding cornstarch so it doesn’t clump. When it clumps use a mesh strainer to remove clumps. If you don’t stir often honey may burn to bottom of saucepan.

Put over whatever tasty food you like. Chicken, fish, veggies all are good options.

Nutrition:

3 servings- 102 calories, 1g fat, 21 carbs, 2.8g protein

Peanut sauce *this recipe needs work

Quack

Gluten free, dairy free

Ingredients:

1/2 tsp powdered ginger or 1” peeled fresh ginger

1 clove garlic or 1 tsp minced garlic

1 Tbsp honey

1/2 cup smooth peanut butter

1/4th cup gf tamari

1 Tbsp rice vinegar

1 Tbsp sesame oil

1/4 red pepper flakes

Salt and pepper to taste

Directions:

Mix together. Add or remove rep pepper flakes to taste

Pulled Pork Chili

Quack
Chili is never very pretty

Gluten-free, low carb w modifications, dairy free w modifications

Ingredients:

1lbs left over pulled pork

1 1/2 cups of chopped onion

2tsp salt

2 tsp ground coriander

4 tsp ground cumin

6 Tbsp chili powder

4 cloves minced garlic

1 1/2 ounce chocolate (leave out for dairy free)

2 cans (28 ounces each) Tomato Sauce

1 can (15.5 ounces) kidney beans rinsed

4 cups beef broth

2 tsp black pepper

2 tsp red pepper

4 bay leaves

Instructions:

Thaw leftover pulled pork. I know many of you are screaming left over pulled pork? Just cook so much you can’t finish it and freeze some.

Chop onion, mince garlic, & chop up chocolate.

Rinse kidney beans.

Put everything in a largish slow cooker

Cook on low for 4 hrs.

Take out bat leaves before serving.

For low carb leave out kidney beans and use a very dark chocolate. Tomato is a bit high in carbs so it may still be to high carb for some diets. Decide for yourself.

Nutrition: (I put all the ingredients to a nutrition app so your mileage may very)

Makes 10 bowls

Calories- 338, fat- 12.8g, carbs- 35.4g, protein- 20.6g

Low carb version

Calories- 244, fat- 12.3g, carbs- 18.4g, protein- 14.6g