Baked Potato Soup-Gluten Free

Ingredients:

10 or so medium sized red potatoes

Canola Oil

Salt

Pepper

Dried Thyme

1 package bacon 

1 yellow onion

4 garlic cloves

1 stick butter

4 cups each of GF chicken stock and whole milk

2 cups shredded cheddar cheese (plus extra for toppings)

2 Tablespoons corn starch

Toppings (optional): chives, sour cream, shredded cheese

Directions:

Preheat oven to 375

Wash potatoes. Take about 1/2 the potatoes and boil them till tender.  The skin will peel off and you'll mash the inside.  The other 1/2 of the potatoes chop into bite size pieces.  Toss in canola oil, salt, pepper and dried thyme. Roast on sprayed cookie sheet till tender.

Meanwhile, in soup pot cook bacon till crispy, place on paper towel lined plate.  When cool, crumble.

Add one chopped onion and four minced cloves of garlic to the bacon grease. Cook until softened. 

Add one stick of butter.  Stir until melted.

Add four cups of chicken broth and four cups of whole milk to the sauteed onions/garlic. Add the diced and mashed potatoes.

Heat soup, but don't boil.

Add two cups of cheddar cheese and heat until melted.

Combine two tablespoons of cornstarch and two tablespoons of broth or water in a small bowl and stir to combine. Add this slurry to the soup and stir until soup thickens.

Optional: partially blend this soup if you like it extra thick.

Top with a dollop of sour cream, chives, shredded cheese and bacon crumbles. 

Spinach Artichoke Dip Pasta (make as side to steak, fish or chicken)

Spinach Artichoke Dip Pasta

By HeatOvenTo350Published 05/11/2011

Ingredients

• 1 (13oz) box shell pasta
• 1 teaspoon butter
• 2 teaspoons minced fresh garlic
• 1 8 oz package reduced fat (not fat free) cream cheese
• 1/2 cup milk
• 1/2 cup reduced fat sour cream
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 14 oz can artichoke hearts (packed in water), drained and chopped
• 1 9 oz package frozen spinach, thawed and squeezed dry in a clean towel
• 1/2 cup shredded parmesan cheese
• 1 cup chopped cooked chicken (optional)
• Additional Parmesan for serving

Instructions

1. Cook pasta according to package directions.
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

(We cut this in 1/2 for just the 3 of us)

Read more: http://www.heatovento350.com/2011/05/spin-art-pasta.html#ixzz2tLUoDUqB

Crock Pot Chicken Taco Chili- GF

Ingredients: 

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions: 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream