Sometimes breakfast for dinner can be fun. Other times, you just want breakfast for breakfast, am I right? Well this recipe works either way. You can toss it in the slow cooker in the morning for dinner or at night and it will be ready when you wake up. And who doesn’t love waking up to a nice, hot breakfast? It’s great for long weekends or holidays. The recipe geniuses at Better Homes & Gardens really know how to get me! Try it–I promise you won’t regret it! I added a layer of frozen shredded hash browns and it was awesome–but it’s delicious without those too!
8 uncooked eggs
1/2 pound GF breakfast sausage
1 small can green chilies
1 medium onion, chopped
1 green pepper, chopped
1 cup grated Pepper Jack cheese
1 teaspoon butter
frozen GF hash browns
IN THE BAG: Store eggs (scrambled with whisk and seasoned with salt and pepper), veggies, cheese, and meat in separate quart bags.
TO COOK: Grease or spray the crockpot with the butter. Layer meat, veggies and cheese, repeating until you’ve used all the ingredients—your last layer should be cheese. Beat the eggs and pour over the mixture. Cook on low for 7-8 hours. Serve over hash browns.
This quick and easy recipe comes from Penny at Lake Lure Cottage Kitchen. The sauce is a little sweet for me, so I cut down the sugar. You could also sub a GF pre-made Teriyaki sauce for the sugar, soy sauce, vinegar, ginger, garlic, pepper.
This recipe is perfect paired with rice and stir-fried veggies for a quick Asian-inspired meal. I stir-fryed up some broccoli, cauliflower, and onions and served mine with rice! It was really good! (And yes, I was eating this in my living room in front of the TV–just keeping it classy!)
I’ve seen variations of this recipe on the web and in a few cookbooks–probably because it’s kind of a no-brainer. Maybe I lived in NYC for too long, but nothing says comfort food to me like a cheesy Italian dish. Perfect for a chilly fall day.
This one was a big hit with my husband–I only ate one serving and he finished the rest off over the course of a couple of nights. He requested expressly that I make this one again!
Italian Crock-pot Chicken
4 Boneless Skinless Chicken Breasts
16 Ounce Bottle of GF Italian Dressing (I used Kraft Tuscan Italian, but I think I may swap for a less sweet Italian dressing next time–it was a little sweet for my taste, although my husband loved it)
1/2 Cup of Parmesan or Mozzarella Cheese (I will often add a dollop of cream cheese to this)
GF Italian Seasoning
6 Potatoes cut in wedges
2 cups of baby carrots
Fresh basil to taste, chopped
IN THE BAG: All Ingredients.
TO COOK: Place chicken in pot first. Top with carrots. Top with potatoes. Cook on low for 6-8 hours. Serve over rice pasta or with a salad.
I haven’t been quite as Gluten-Fail recently, but I also don’t have any exciting recipes or reviews . . . well, I guess you can sort of call this a review.
Recently, my life has been a combination of work, travel, company, repeat. Jumble up, reverse, repeat. The next month and a half is more of the same. And actually, that’s fine with me. The three aforementioned items are three of my favorite things. I’m just a little more tired and unorganized than normal.
All that to say, on one of my trips, I discovered a satisfying on-the-go GF meal. It’s perfect for fall and winter. And you can find it in almost any moderate-sized town in America.
Wendy’s sour cream and chive baked potato with a small chili. It’s really good, it’s filling, and it’s $3.27. Ask for an extra sour cream, pour half the chili on the potato and eat half plain. Cover both in sour cream and enjoy! My disclaimer here is that though this is gluten-free, it is not the world’s healthiest meal. And if you have corn allergies, I’m very sad to say that both the chili and the sour cream have corn in them.
I was lucky enough to grab lunch recently with my friends LSS of Frugal Nashville and CBR in their Bellevue neighborhood. I say lucky because I NEVER have enough time to take an actual lunch break–can I get an Amen for eating like a grown-up with conversation and courses instead of shoving a GF sandwich in my face while typing with the other hand?!
We chose the Cottage Cafe, which I’d been wanting to try for a long time. It’s run by Crumb de la Crumb, the same company that made my amazing gluten-free key lime infused wedding cake. YUM. The cafe is in an adorable antique shop and has a definite “Southern Ladies Who Lunch” vibe to it with floral table clothes, fruit tea, and homemade lemonade. We were so busy catching up that I didn’t take any pictures–bad blogger, I know!–but the food was pretty darn tasty. There were tons of gluten-free options and I actually struggled with what to order because there were so many choices! Imagine me squealing in delight about that!
The appetizer was crackers with cheddar jelly–basically GF crackers with a dip of sweet jelly, bacon, green onions, and fresh cheddar cheese. It was the perfect salty/sweet combo and we cleaned both plates. Then we each opted for the Grilled Cheese. In true Southern style, it was made with Pimento Cheese, Benton’s Bacon, and fried to golden brown perfection in butter. LSS had her’s with salad and CBR opted for GF tomato basil soup. I added avocado to my grilled cheese and had some chips, but I was really saving room for dessert. And I’m so glad I did…
I got a slice of their GF pumpkin cheesecake, which was light, fluffy, and heavenly. And then I got a GF chocolate Nutella cupcake and a GF lemon meringue cupcake to go to share with the rest of the GF Gluttons back at the office. The chocolate was good, but the lemon was the clear winner. The texture was perfect and it was light, fluffy, and tart and sweet at the same time.
Here’s their menu if you want to check it out for yourself. I will definitely be going back!
It’s not Christmas or snowing, but the temperature here in Nashville has plummeted over the last few days. And that means that any of our Northern readers are really feeling the chill. This recipe is perfect for chilly fall days. It’s not a slow cooker recipe, but I’m sure it could be adapted….and it comes to me from my husband’s grandmother Patsy. It’s everything chicken and rice soup should be–tasty, warm, and filling. Hope y’all enjoy it as much as we do. Stay warm!
I adapted a slow cooker version of this recipe and it rocks my socks off. Seriously, hands-down one of my favorite slow cooker recipes of all time. I was so hungry and it was so delish, that I forgot to take pictures. Hunger can make any of us do wacky things.
1 pound boneless chicken breasts
1 teaspoon Taco seasoning (I use a blend of cumin, cilantro leaves, salt, pepper, a dash of paprika, and chili powder)
That’s pretty much all I’ve done lately. I’m not even sure the last time I went an entire day without gluten. It’s total fail.
When I get busy, there are a few things that go first. They’re actually really terrible things to be dropped, but it’s usually exercise, Bible and devotional reading, and healthy meal planning. Yes, I realize dropping my physical and spiritual health is a horrible idea. I wake up, hurry to get ready, and dart out the door. Add traveling and company to an already busy schedule, stir in a total lack of willpower, and you will see a picture of my face.
With the holidays coming, I really need to get back on track. I actually like being gluten free. I feel better when I’m gluten free. And I definitely feel better when I’m eating well, exercising, and taking quiet time to read and pray.
Hopefully, I’ll soon be eating better and blogging about delicious gluten-free recipes. Let’s hope. 🙂
I adapted this recipe from domestic genius/superwoman Martha Stewart mixed with how I’d always done pot roast in the slow cooker. It’s not a revelation or anything, but it is a nice, pretty yummy pot roast recipe perfect for fall or winter evenings. I do think that next time I’ll add 1 C. of beef broth and a couple of tablespoons of onion powder just to kick the flavor up a notch.
Slow Cooker Pot Roast
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce
1 tablespoon chopped rosemary
2 tablespoons prepared horseradish
IN THE BAG: Add carrots and onions; season with salt and pepper, and toss. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire, horseradish, and rosemary.
TO COOK: Cook on low 10 hours (or on high for 6 hours). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish. Serve roast with vegetables and pan juices.