Curry Chicken Breast

                     
Serving Size  : 4    
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               4 oz          chicken breast, no skin, no bone
  1                cup          low sodium chicken broth
     1/2           cup         plain yogourt
  1         tablespoon     lemon juice
  2             cloves        garlic -- minced or 1/2 ground ginger
  2          teaspoons     ginger root -- grated
  1           teaspoon     ground turmeric
     1/2      teaspoon    salt
  1           teaspoon     paprika
  1           teaspoon     curry powder
     1/4      teaspoon    pepper
  2          teaspoons    coconut oil
  2          teaspoons    cornstarch
  2          teaspoons    cold water


Place chicken in a single layer in a non metallic dish.

Combine water, yogourt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.

Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade).

Heat oil in a 4- or 6-quart saucepan with cover. Brown chicken,

Pour marinade over chicken. bring to a boil, Cover reduce heat to simmer for 30 minutes.

Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.

Cuisine:  "Indian"
Source:  adapted from "National Presto Industries"
S(Internet address):  "http://www.presto-net.com/index.html"
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Per Serving : 199 Calories; 6g Fat (29.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fibre; 73mg Cholesterol; 472mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.

Beef Mince Cottage Pie

"Cottage Pie is a delicious, very traditional in the United Kingdom; mince pie  topped with mashed potato."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound          lean ground beef
  1                                  onion -- diced
  3                                  carrots -- shredded
  2        tablespoons       cornstarch
     1/2      teaspoon       ground allspice
  1         tablespoon       Italian seasoning
  2        tablespoons       chopped fresh parsley
  1 1/2           cups         beef broth
  1         tablespoon       tomato paste
                                     salt and pepper to taste
  4                                 potatoes -- peeled and diced
  2        tablespoons      butter -- softened
  1                cup           mixed vegetables, frozen -- thawed
     1/2           cup          2% low-fat milk
   1           teaspoon       paprika

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, mix in cornstarch, allspice, mixed herbs, and parsley. set aside.

To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion , then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Sprinkle with cornstarch mixture and stir.

In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Stir in carrots Spoon mixture into a 9 x 9 inch casserole dish.

Spread Vegetables over meat mixture,

To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

Mash potatoes until smooth, then add butter, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with Paprika

Bake in preheated oven for 45 minutes, or until top is browned.


Source:  "Pooka's What's for Dinner"

Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca"
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Per Serving : 380 Calories; 20g Fat (47.9% calories from fat); 20g Protein; 30g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 476mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Serving Ideas : Serve with garden peas. and vegetable salad

Poached Salmon

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons       olive oil
     1/4           cup           white grape juice
  2        tablespoons       lemon juice
  1         tablespoon       dried dill weed
  1           teaspoon        sugar
  1              pinch          salt
     1/4      teaspoon      black pepper
  4                                salmon fillets

Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.

Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.


  "A quick way to make perfect salmon fillets. They stay firm and the house doesn't smell like you cooked fish at all."

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 13g Fat (42.2% calories from fat); 34g Protein; 5g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 150mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Chicken Thighs with Leeks & Mushrooms

"Give chicken thighs a quick saute and finish them with a Basil -scented sauce. "

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                                  boneless skinless chicken thighs -- trimmed of fat
  3        tablespoons       cornstarch
  3        teaspoons          olive oil -- divided
  1        large                  leek -- white and light green parts only, diced
  6        ounces               mushrooms -- stemmed and sliced
     2/3  cup                    low sodium chicken broth -- (see Tips for Two)
     1/4  cup                    Lime juice
     1/8  teaspoon           salt
  1\2     cup                   fresh basil -- minced or 1 teaspoon dried

Place chicken on a plate and sprinkle all over with 2 tablespoons cornstarch Reserve the excess cornstarch.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover to keep warm.

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved cornstarch over the vegetables and stir to coat. Add broth, lime juice and salt and bring to a simmer. Mix in half of the basil and return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Sprinkle with remaining basil.
 
S(Internet Address): Adapted from   "http://www.eatingwell.com/recipes/chicken_thighs_with_leeks_shiitakes.html"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 259 Calories; 9g Fat (33.0% calories from fat); 30g Protein; 11g Carbohydrate; 1g Dietary Fibre; 115mg Cholesterol; 279mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

Beef and Broccoli Stir Fry

Recipe By     : Ellen M Ennis Davis
Serving Size  : 6   
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound         beef -- thinly sliced
  1                                 onion -- sliced
  2                                 green onions -- sliced diagonally
  2                                stalks  celery -- sliced diagonally
  1           teaspoon       garlic -- minced
  8             ounces        mushrooms -- quartered
  2            bunches       broccoli -- cut up
  3        tablespoons     sodium reduced soy sauce
  2               cups          rice noodles -- steamed
  2        tablespoons     oyster sauce
  2        tablespoons     olive oil
  1                                green bell pepper -- sliced
  2                                carrots -- sliced diagonally
                        water

Cut beef into thin slices. Fry slightly in a wok. Remove and set aside.

Using the same oil, put in onions, green onion and garlic. Saute for a few minutes, then add in celery, green pepper and carrots. Saute until carrots are almost done. Add water (if needed).

Add in oyster sauce, soy sauce, mushrooms and previously fried beef. Put in noodles and cover wok and let cook 5 min.

Put in broccoli and cover wok. Cook only until broccoli turns dark green. Then mix up broccoli with the rest of ingredients.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 685 Calories; 33g Fat (42.4% calories from fat); 29g Protein; 72g Carbohydrate; 10g Dietary Fibre; 51mg Cholesterol; 2230mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 5 Fat.

Curried Microwaved Chicken

"If you haven't tried making a curry in the microwave then this is the recipe for you! A spicy and delicious curry in minutes."

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                                  Granny Smith apple -- peeled cored, and chopped
    1/2                             green pepper -- chopped
  1                                  onion -- chopped
  1         tablespoon        coconut oil
  3          teaspoons         curry powder
 12          oz                    coconut milk
 1          tablespoon        cornstarch
    1/2           cup            yogurt, skim milk
  3        tablespoons        salsa
  3                                   skinless boneless chicken breast -- cut into bite size pieces
     3/4           cup            fresh mushrooms -- sliced or quartered
  1           teaspoon          paprika
                                       salt and pepper to taste

In a microwave safe dish cook the apple and onion in the curry powder and coconut oil on high power for 3 minutes. Mix corn starch into coconut milk; stir in the yogurt, salsa and salt and pepper.

Place the chicken, green pepper and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.

Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.

S(Internet Address):  "http://allrecipes.com/recipe/curried-microwaved-chicken/"
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Per Serving (excluding unknown items): 281 Calories; 6g Fat (20.0% calories from fat); 44g Protein; 11g Carbohydrate; 2g Dietary Fibre; 103mg Cholesterol; 194mg Sodium.  Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.

Serving Ideas : Serve over steamed Brown Rice and steamed California Blend Vegetables

Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Baby Bok Choy and Chicken Stir Fry

Baby Bok Choy and Chicken Stir Fry

A quick stir fry with light Thai flavours.

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Cuisine          : Protein Entrees
Categories     : Dairy Free, Gluten Free, Stir Fry


  2        Tablespoons  Coconut Oil
  6        Ounces  Skinless Boneless Chicken Breast -- sliced 1/4-inch thick across the grain
  1        Small  Onion -- sliced
  1        Large  Carrot -- sliced diagonally
  2        Stalks  Celery -- sliced diagonally
  1/2      Cup  Coconut Milk
  1        Tablespoon  Oyster Sauce
  1        Tablespoon  Fish Sauce
  1        Teaspoon  Chinese Chili Garlic Sauce
  1        Tablespoon  Lime Juice
  2        Tablespoons  Cornstarch

In a small bowl combine Coconut milk, oyster sauce, fish sauce, Chili Garlic Sauce, lime juice and Cornstarch

Heat coconut oil in a deep skillet on medium-high, sauté chicken and stir chicken until slightly pink on the inside, about 2 minutes per side, remove from pan and set aside

Add vegetable to skillet and sauté and stir until the carrots are tender crisp about 5 minutes. Return chicken to the pan.

Reduce heat to medium and stir in the cornstarch mixture and bring to a boil.

Turn off heat and serve.

Serving Ideas : Serve with hot long grain rice.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 221 Calories; 15g Fat (59.9% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Sunday Dinner

Tonight I made a wonderful Family Turkey Dinner
We had Roast Turkey from Frozen and gravy with steamed carrots and broccoli, cranberry jelly and mashed potatoes with watercress and green onions. Here's to turkey sandwiches and wonderful leftovers for tomorrow and maybe the next day. I love Leftovers.

Black Bean Chili

Black Bean Chili

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 12

  2        pounds  black beans
  2        pounds  ground beef
  2        large  yellow onion -- chopped
  4        cloves  garlic -- chopped
  3        stalks  celery -- chopped
  2        whole  bell pepper -- any colour, chopped
  3        tablespoons  chili powder
  2        tablespoons  paprika
  2        teaspoons  dried oregano
  3        whole  bay leaf
  1        teaspoon  red pepper flakes
  2        28 oz cans  diced tomatoes
  2        28 oz cans  tomato sauce
  1        6 oz can  tomato paste
            salt and pepper to taste

In a large skillet over medium heat, brown ground beef, breaking it up
with the back of a spoon as it browns.

In a large Dutch oven or stockpot over medium heat. Add the chili powder,
chili flakes, onion, and garlic, celery, and pepper (if using). Sautée for
a few minutes, until the ingredients have softened slightly. Add oregano
bay leaves. Add tomatoes, tomato paste and tomato sauce stir until
combined then add the beans and the browned beef.

Stir gently not to crush the beans, then let simmer over medium to
medium-low heat for 1 hour, stirring gently occasionally. Add salt and
black pepper to taste.

When ready to serve, ladle the chili into bowls and pass the garnishes at
the table.

- - - - - - - - - - - - - - - - - - -

Per Serving : 597 Calories; 22g Fat (32.7%
calories from fat); 33g Protein; 71g Carbohydrate; 17g Dietary Fiber; 64mg
Cholesterol; 1009mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat;
4 Vegetable; 3 Fat.

Serving Ideas : Garnish with chopped green onions, cilantro, sour cream, or yogurt or grated Cheddar or Monterey Jack cheese

NOTES : The steps below simply cook everything together (so long
        as you're using presoaked beans) in one pot. If you want
        to use canned or precooked beans, reduce the amount of
        stock and simmer the entire mixture just long enough to
        warm everything through and thicken the stew.

Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

Atakilt wat: Ethiopian Braised Cabbage, Carrot and Potato

 "Atakilt wat" is an Ethiopian dishes, made of hearty winter vegetables: cabbage, potatoes, carrots and onions. I have adapted this traditional dish to suit the average western kitchen; although not authentic in it's preparation I think you will find it satisfying in flavour.

3 tablespoons canola oil
3 teaspoons fresh ginger, grated
1/4 teaspoon ground allspice
2 teaspoon curry powder
1 tablespoon chili powder
1/4 teaspoon dried oregano
1 cloves garlic, minced
2 large onions, chopped
2 cups kale, chopped
1/4 medium cabbage, chopped
5 small potatoes, roughly chopped
3 medium carrots, chopped
1 can fava beans (19 oz) drained
3 tablespoons apple cider vinegar
1/4 teaspoon black pepper
1/2 cup water  warm
Injera - Ethiopian Flatbread click on this link for recipe

Preheat oven to 350°F  
Heat in a ovenproof dutch oven over medium heat,add ginger, allspice, curry powder, oregano, garlic and onions, and heat on low until spices become fragrant and add onions, cook until they are soft.

Add the kale, cabbage, potatoes, carrots, beans, vinegar and 1/2 cup water to the pan and stir. Bring to a simmer,

Remove from heat, cover, and put into the oven. Bake until the vegetables are tender about 40 minutes. Check the mixture occasionally stir and make sure it doesn't dry out completely; add water as needed. The final dish should be soft and moist, but not soupy.

Salt and pepper to taste and serve with warm injera or other flatbread. I served this with yogurt on the side.

Per Serving : 437 Calories; 10g Fat (19.0% calories from fat); 15g Protein; 76g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 699mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Creamy Chicken Rotini in a Skillet

"A quick and easy one pan entrée"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    

  2        tablespoons  olive oil
  4        medium  boneless skinless chicken breast -- cut into 1-inch pieces
  1        medium  onion -- chopped
  2        tablespoons  Italian seasoning
  2        teaspoons  dried basil
  2        teaspoons  garlic powder
  1/4     teaspoon  freshly ground pepper
  2        tablespoons  dry skim milk
  2        tablespoons  cornstarch
  4        cups gluten free rotini
  4        cups  low sodium chicken broth
  1/2     cup  yogurt
  3        medium  green onions -- chopped

In 12-inch deep skillet with lid or dutch oven, heat oil over medium-high
heat. Add chicken pieces and onion; sprinkle with the garlic, Italian
seasoning, basil and pepper. Cook until chicken is cooked. about 5
minutes, stirring occasionally.

Sprinkle milk powder and cornstarch over the mixture and stir in.

Add Rotini and Chicken broth stir and bring to a boil. Reduce heat to low.
Cook covered for 30 minutes , stirring occasionally.

Remove from heat and stir in the yogurt and green onions.  

Let stand off heat for 10 minutes before serving

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving : 503 Calories; 8g Fat (14.9%
calories from fat); 53g Protein; 52g Carbohydrate; 2g Dietary Fiber; 94mg
Cholesterol; 477mg Sodium.  Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Sweet Potato and Pulled Pork Moussaka

                  
"A rich twist on the Traditional Moussaka"
serves 8-10

  1         tablespoon  olive oil
  1         whole  sweet potato -- cut in 1/2" slices
  1         large  onion -- sliced thin
  1         clove garlic -- minced
  4         cups  "Long and Slow Pulled Pork" or any recipe of pulled pork
  1/2      teaspoon  cinnamon
  4         cups Béchamel sauce  see   Gluten Free White Sauce (Béchamel sauce)
  1/4      teaspoon  ground nutmeg
  1         teaspoon  paprika
  2         whole  eggs -- lightly beaten
  1/4      cup  grated parmesan cheese

Preheat oven to 350°F

Heat oil in a large heavy skillet, add the sliced sweet potatoes. Cover
and lower heat. After about 3 minutes, uncover and turn the sweet potatoes
with a spatula. Cover and continue to cook until tender, another 3
minutes. Remove from pan and set aside, add the onion and sauté until
onions are soft; add garlic and let cook  for another minute.

Arrange the potato slices into a greased large oven proof dish.
Spread pulled pork and over meat, spread the onions over the meat.

Stir eggs, cheese and nutmeg, cinnamon, into cooled béchamel sauce until
smooth.
Pour béchamel sauce over entire casserole, sprinkle with paprika and put
into oven without uncovered for 45 minutes or until top is nicely browned.


Remove from oven and let rest for 15 minutes.

Description:
  "A rich twist on the Traditional Moussaka"
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Per Serving (excluding unknown items): 405 Calories; 29g Fat (63.8%
calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 422mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

Chili Macaroni Casserole

Chili Macaroni Casserole

Servings: 6

Ingredients

4 -5 cups chili ( home-made or canned*) 
1 cup frozen corn (unthawed)
2 cups gf elbow macaroni 
2 cups cheddar cheese, shredded

Campbell's® Chunky® Homestyle Chili is Gluten Free see http://www.campbellsoup.ca/en-ca/eating-well/gluten-free  for more gluten free products from Campbell’s

Directions

1. Preheat oven to 350 degrees.
2. Mix corn into the chili
3. In medium saucepan, simmer chili until heated through.
4. Cook macaroni according to package directions; drain well and set aside.
5. Grease a deep 8-quart or similar casserole dish.
6. Spoon in 1/3 the chili, cover with half the cheese.
7. Spoon in the remaining chilli and top with 1/3 of the cheese.
8. Cover and bake 30 minutes. Remove cover sprinkle on remaining cheese and bake an additional 10 minutes or until cheese is bubbly.

One Skillet Spaghetti

 

This is a recipe is my interpretation of a recipe from Taste of Home. com  see original recipe @ One Skillet Spaghetti; offered by Joan Shew Chuk from St. Benedict, Saskatchewan

Joan says, "I call this medley my 'homemade Hamburger Helper”. Even the pasta cooks in the same pan."

4-6 Servings

Ingredients

3 tablespoons olive oil

1 pound lean ground beef

2 medium onions, chopped

1 green pepper chopped

1 teaspoon chili powder

1 teaspoon dried oregano

2 cloves garlic crushed and minced

1 package (7 ounces) brown rice spaghetti

1 can (28 ounces) diced tomatoes, undrained

1/2 tomato can of  water

1 cup mushrooms, sliced

Salt to taste

1 cup (4 ounces) shredded mozzarella cheese

1/3 (1 ounce) cup parmesan cheese, grated

Directions

In a large skillet with a lid (a dutch oven with lid would work well), heat the olive oil, cook beef, green peppers, onions, garlic and seasoning over medium heat until meat is no longer pink. Break Spaghetti in half and layer it over meat mixture. Sprinkle mushrooms over spaghetti then the can of tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Gently stir to disperse all the ingredients evenly, the pasta gives off some starch that will help tighten up the sauce when stirred. Sprinkle with cheese; cover and heat until melted. Uncover and let stand 10 minutes to avoid burns from the cheese and to tighten up sauce.