Mashed Potato Casserole

http://www.seriouseats.com/recipes/2014/11/mashed-potato-casserole-crispy-baked-potato-topping.html
Mashed Potato Casserole

I made this (sans bacon and 3/4 of the recipe) last night for easter. I put it in my 2.5 quart oval casserole dish. It was great!

mini zucchini cheese bites

mini zucchini cheese bites p59 Sugar Free mom cookbook

These are great. Make sure to squeeze out the zucchini liquid.

Grapenut Pudding

http://www.yankeemagazine.com/recipe/grapenut-pudding
Grapenut Pudding

I had some old stale grapenuts and we didn't want to eat them in a cereal, but they were great in this recipe. I love custard so this worked.

Steph's Corn Bread

This is awesome.

1 can creamed corn (15 oz)
one jiffy mix (or one betty crocker recipe dry ingredients--which is what I used)
1 egg
1/4 cup oil/butter
1 cup greek yogurt or sour cream
Bake at 350 or 375 in greased 9x13 pan.

Optional: add shredded cheese or green onions or olives or cinnamon, depending on mood.

Courtesy of Stephanie Lassen.

baked parmesan fish sticks

baked parmesan-crusted fish sticks

From sugar-free mom cookbook, p 82. 

My family really liked this. I used 1 lb trader joes cod pieces which I probably won't do again for this recipe. The pieces were too small and I ran out of cheese. Next time I will get 2 lb of full size cod/haddock and cut up like she says. The parmesan is really important and made it taste fantastic. I also made her Mayo-Free Tartar sauce which was great. You really need the full recipe of tartar sauce--I made 1/3 and wanted to eat it all myself.

Also, instead of drizzling oil over before baking I just sprayed with spray oil instead. 

This is David's favorite recipe for fish so far.

Cornbread Sausage Casserole

http://allrecipes.com/recipe/31984/cornbread-sausage-casserole/
I made this for a potluck. I probably would not serve this for dinner as it is too much bread. But a nice side dish for a party, it was great. I made a regular cornbread recipe instead of the jiffy stuff, and added a can of regular corn (drained) to the batter. I also did only half the cheese.

Ultimate Taco Salad

This recipe uses "Ultimate Taco Meat" from p23 of the Frugal Paleo Cookbook. Preview page here.

Prepare the taco meat as instructed in the recipe, along with the extra veggies. Chop the kale extra tiny (also, do NOT use 200g. Just get a couple big handfuls. I have an enormous bag of chopped kale that is 285 g, so I can't imagine 2 cups of raw kale equaling 200 g, unless you measured 2 cups cooked.) Instead of the scratch seasoning the cookbook has in the back, I used 4 T of store bought taco seasoning. Or you could use a taco seasoning packet if you don't have bulk seasoning.

I didn't have zucchini, so I just left that out and used an entire green bell pepper and onion, which i think made up for the missing cup. But it doesn't need to be that precise anyway.

I serve this over ribboned romaine lettuce for me, and the rest of my family makes burritos with it.

My favorite salad is this:
ultimate taco meat
lettuce
avocado (OR olives)
tomatoes
refried beans (a little)
yogurt ranch dressing.
chopped cilantro!!!

I don't care about sour cream or cheese when I have the other things. But I still serve them so others can have them.

Clam Chowder

http://www.dummies.com/how-to/content/new-england-clam-chowder.html

Clam chowder

I haven't made clam chowder before (i think), and I felt like trying it. I used salmon broth I made last summer instead of clam juice, so it had that flavor in it too. I used canned whole clams instead of chopped, which meant I had to chop them myself. It worked out ok. And I used 1/2 cup cream and then added some frozen corn for fun. I liked the corn in it.

I added some cornstarch/water mix at the end because it wasn't thickened at all. I used canned potatoes and a couple red ones I had lying around, so there wasn't the expected potato starch you'd have from russets that the recipe calls for.

This recipe worked fine.

Sausage and Peppers

Jessica's Sausage and Peppers (as emailed to me)

(this is a picture of leftovers, solely in here so i can pin it.)

1 med onion, diced
2 bell peppers, diced
1.5 tbsp garlic (or 3 minced garlic cloves)
1 tbsp butter
1 can mushrooms, undrained
1 can diced tomatoes, undrained
1 can tomato paste
Kielbasa Sausage, sliced in half circles
1 tsp salt
1/4-1/2 tsp pepper
1 tb Italian seasoning
8 oz pasta cooked

Boil water for pasta. Then start on sausage part.

Saute onions and garlic with butter
Add peppers
Add cans (with all juices)
Add seasonings (salt pepper Italian seasoning)
Sometimes I add 1/2 cup or more water if it looks to thick
Cover and simmer 10-15 minutes till whenever your veggies are as soft or hard as you want.

Enjoy.
Jessica's notes: sometimes we add corn, sometimes I use fresh tomatoes if we have them from the garden or our CSA
Sometimes I put a little chili powder if we want more of a kick. And sometimes I add a little sugar to off set the acidity


Serves 5, 368 cal/serving

Tater Tot Casserole

http://allrecipes.com/recipe/178993/tater-tot-casserole/

Tater Tot Casserole

This casserole was very loved. David especially, and both kids liked it a lot. Definitely one to make frequently. I used gluten free Pacific brand cream of mushroom and it worked perfectly.

Best Gluten Free Chocolate Chip Cookies

http://www.makeit-loveit.com/2011/03/gluten-free-cookiesshared.html

I made these and they really are fantastic. Make sure to use the correct flours. This is the best I've had and I like that it uses white rice flour.

I tried making these with part nuts, part mint chips, and part chocolate chips. I think all chocolate chips would be better, mint chips are kindof strange.

Blueberry Syrup, unsweetened

http://empoweredsustenance.com/blueberry-sauce-recipe/
Blueberry Syrup Sauce

This was great. I used a 10 oz package of organic frozen blueberries to make this. It was amazing watching the arrowroot starch thicken the mixture up so quickly. I still used a little maple syrup, but far less than I would normally have for french toast.

Egg Drop Soup

http://allrecipes.com/recipe/45515/restaurant-style-egg-drop-soup
Egg Drop Soup

This was my first attempt at egg drop. I put eggs in last, as some commenters suggested. I had to turn the heat back on and boil  it though as the eggs weren't cooking enough off heat. I put in 4 whole eggs instead of the amount in the recipes, and I whisked them in quickly. I'm not sure if that was a mistake, but the texture was kinda weird and fluffy like.  Also I used half beef/chicken broth since that's what I had. I wouldn't make this again with this technique, I'm guessing it must work better somehow. The taste was fine, but I would have preferred all chicken broth.

Maple Cranberry Brussels Sprouts

http://autoimmune-paleo.com/maple-cranberry-brussels/
Maple Cranberry Brussels Sprouts

David really liked this.

Healthy Stuffed Pepper Soup

Healthy Stuffed Pepper Soup

Source: www.organizeyourselfskinny.com

Course: Soup

Cuisine: American

Prep Time: 20 min
Cook Time: 50 min
Total Time: 1 hr 10 min

Serves: 6

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon ground black pepper
• 1 ¹⁄₂ cups chopped bell pepper (any color)
• 1 quart beef stock
• 1 (15-ounce) tomato sauce
• 1 (15-ounce) diced tomatoes
• ¹⁄₄ cup minute brown rice

Directions

1. Heat olive oil in a dutch oven, or large soup pot, and cook turkey until it is no longer pink.
2. Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worchestire sauce.
3. Add in the bell peppers and cook for about 2-3 minutes.
4. Pour in the beef stock, tomato sauce, and diced tomatoes. Bring to a boil and then simmer for 25-30 minutes.
5. Stir in rice and cook until rice is cooked and peppers are tender, about 10 minutes.

Amount Per Serving
Calories: 190
Fat: 7
Sugar: 5
Carbohydrate: 16
Fiber: 3
Protein: 16

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This was really good. I used green pepper and regular white rice. I left it too long on the stove and the rice sort of turned to starch, but it was a great way to make it more stew like which was appealing. 1.5 cups per serving.