Ingredients:
2 packages little smokies (12-14 ounces each)
1 1/2 cups sweet baby rays bbq sauce
1/2 cup brown sugar
1/2 cup ketchup
1/4 tsp onion powder
1/4 tsp garlic powder
Instructions:
Add everything to a slow cooker. Stir it all together. Heat it for 2-3 hours on low.
Ingredients:
Box of pasta (I used gluten free spaghetti)
One can pasta sauce (I used prego roasted garlic)
Shredded Parmesan
Pork loin
Italian seasoning
Garlic powder
Salt & pepper
Celery
Onion
Instructions:
Get out a slow cooker. Line the bottom of the slow cooker with celery. Season pork loin with Italian seasoning, garlic powder, salt, & pepper. Set pork loin on top of celery. Rough chop half an onion and toss on top of slow cooker. If available use probe to cook pork to 160F
Once the pork is cooked set a pan to boil your pasta (according to package instructions). Heat pasta sauce ( yeah if would probably be better if you made sauce from scratch but this is an easy meal). Once pasta is done and drained combine with sauce. Slice 1/4” pieces of pork. Plate spaghetti and pork. Sprinkle Parmesan over food. (If you are doing dairy free skip the cheese).
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
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
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, 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
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.
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.
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
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