Sandwich Bake

Serves: 6

Cooking Time: 40 min

Served with veggies and dip, chips, and fruit...great, easy dinner.

What You'll Need:

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices cheese (about 1/2 pound) (swiss or provolone or I used shredded mozzarella) 
• 1 (12-ounce) jar roasted peppers, drained (patted as dry as you can)
• 4 eggs, beaten
• Italian seasoning to taste
• jar of pasta sauce (optional)

What To Do:

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
    
2. Place 1 square of dough into an 8-inch square baking dish (sprayed w/ cooking spray); using your fingertips, press dough to fit bottom of dish.
    
3. Layer with half the turkey, ham, salami, cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers.
    
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough, sprinkle with Italian seasoning. and cover lightly with foil.
    
5. Bake 20 minutes, remove foil, turn oven to 375 and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve (may be a little liquid at bottom from peppers and greased pan but if eggs are solid throughout you're good.  Serve with warmed pasta sauce to dip or pour over serving. 
   

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 

Roasted Tomato Soup with fresh mozzarella-GF

OVEN ROASTED TOMATO SOUP WITH MOZZARELLA

Ingredients (serves 4, makes roughly one liter of soup):
2.5 lbs ripe tomatoes
1 big white onion
3 cloves of garlic
2.5 cups vegetable broth
3 sprigs fresh thyme
1 bay leaf
1 ball fresh mozzarella
Salt, pepper
Some olive oil

(I would add some cream and/or extra broth to not make it as thick)

Preparation:
1) Line baking sheet with parchment paper. Preheat oven to 400` F.
2) Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven and roast the vegetables at 400 ºF for 35-40 minutes.
3) Transfer roasted vegetables together with the roasting juices into a pot and add vegetable broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
4) While the soup simmers, cut the mozzarella into thin pieces.
5) Remove bay leave and thyme twigs from the soup. Puree soup. Add seasoning if necessary.

(I did let it sit on low heat till we were ready to eat).
6) Immediately serve the soup and add mozzarella pieces. Alternatively heat the soup once again, add mozzarella and stir until mozzarella is melted.
7) Serve & enjoy.

Bacon and Potato Breakfast Bake-GF

Bacon and Potato Breakfast Bake

Ingredients*This is assembled the night before you plan on serving it. It sits in the refrigerator 8 hours or overnight. For a shortcut, you can use thawed country-style frozen potatoes and skip the browning step.

• 1 (12oz) package bacon (I prefer nitrate-free)
• 4c diced potatoes (about 4 medium-small potatoes)--
• 3 green onions
• 1c pepper jack cheese (can replace with cheddar if not wanting spice)
• 1c cheddar cheese (I prefer sharp)
• ½ tsp dry mustard powder
• ½ tsp salt (used seasoning salt)
• ¼ tsp black pepper
• 3 eggs
• 1c milk
• olive oil
• salt and pepper

Instructions

1. Cook bacon and crumble it. (I cooked mine in the a saute pan on stove, drained most of the grease and then used the left over grease to cook potatoes in) 
2. While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes.
3. Spray an 8×8″ baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions.
4. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all.
5. Cover and refrigerate 8 hours or overnight.
6. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.
7. Makes one 8×8″ baking dish.

Potato Au Gratin Casserole -GF

Ingredients

Butter, at room temperature (or PAM spray)
2 shallots, minced
2 cups heavy cream
2 cloves garlic, minced
Kosher salt (I used seasoning salt) and freshly ground pepper
3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick(I used golden yukon and did not peel)
2 cups grated sharp white Cheddar cheese (I used sharp cheddar and Monterey jack)
1/4 cup grated Parmesan

1 or 2 bay leafs
1 or two twigs thyme


DirectionsHeat oven to 375 degrees F. Butter (or spray) a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.

Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper, bay leafs and thyme). Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.  Take out bay leafs and thyme with tongs.  

Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.

Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. 

Let rest for 10 minutes before slicing so it can settle.