Every time we go to Chipotle, my husband squeezes lemons over his burrito, and I used to think he was really weird. Until I actually tried it. Lemon compliments the spice and aromatic flavors of Tex Mex perfectly. Although the lemon, green onions and cilantro are optional in this dish, they really bring out the flavors of the beef and peppers, and give it a nice tangy zing.
4-6 large bell peppers (it doesn’t matter the color)
1 lb ground beef or turkey
1 yellow onion, chopped
1½ cups cooked white rice, prepared in chicken stock
12 oz tomato sauce
1 tsp cumin
½ tsp cayenne pepper
½ tsp crushed red pepper
2 cloves minced garlic
salt and pepper to taste
a few squeezes of a fresh lemon (1-2 tsp)
chopped green onions
Cut the tops off of washed bell peppers. Remove seeds and membranes (I also cut off the edible parts of the pepper tops and add those to my hamburger – waste not, want not, right?). Blanch peppers in boiling water for 1-2 minutes, then immerse in an ice bath and let drain on paper towels.
Brown the beef with the onions and spices. Drain grease and add rice, 1 cup tomato sauce, diced bell pepper from the tops and heat until hot. Stuff peppers.
Place stuffed peppers upright in a baking dish (I put mine in ramekins in the baking dish if they don’t stay upright). Pour the remaining tomato sauce over the stuffed peppers. Cover and bake in a 350° oven for 45 minutes. Uncover and bake another 10 to 15 minutes, until peppers are soft.
Squeeze lemon juice over the tops and garnish with green onions and fresh cilantro. Serve with fresh lemon wedges.
This is a healthier, cheaper and allergy friendly twist on the much-loved tater-tot casserole. It is a recipe I adapted when I realized that tater tots and cream of mushroom soup are chocked full of soy and dairy. My husband loves this, and prefers it to the old version.
3-4 large potatoes, well scrubbed chopped
1 lb hamburger or ground turkey
1 medium onion, diced
½ Tbsp powdered garlic
1 bag allergy-safe frozen veggies of choice (mixed veggies works well, but any are fine).
Preheat oven to 375 F. and grease a casserole dish with Canola oil. Chop potatoes into large cubes (about the size of tater tots) and place in casserole dish. Drizzle Canola oil over the potatoes and add spices. Mix well. Cover and bake for 20-30 minutes while you chop onions and brown your hamburger.
Brown your hamburger and onion with salt and pepper. When fully cooked, or almost fully cooked, drain well and distribute over the top of the potatoes.
Layer frozen veggies over the top, recover and bake for 15 to 30 minutes (or until potatoes are tender and vegetables are cooked).
Please note that this is a recipe I have been making for awhile, so the measurements on the seasonings are estimates only. Use your own judgment and personal tastes to season as you see fit!
Variation: if you don’t have an allergy to dairy, during the last 15 minutes, you can uncover and top with shredded cheddar and bake 10 minutes, or until until golden.
This is a meal that I made up when I was nursing and looking for interesting foods that were cheap and didn’t contain ingredients that triggered Z’s reflux. I used to hate meatloaf, because I find it really gross the way the fat has no place to drain. Regular meat loaf is essentially a big ball of meat – sitting in it’s own fat… ick. However, this recipe eliminates that disgusting problems – because you aren’t making it in a loaf pan, the fat drains away from the mini-meat loaves.
This recipe doesn’t use eggs, so you must make your meatloaf into little balls for it to stick together. I love this meal, and will NEVER go back to making regular meatloaf again. It is moist and delicious, and is the ultimate comfort food.
1 lb hamburger (ground turkey works well, too)
1 small diced onion
¾ to 1 cup certified GF oatmeal
1 tsp salt
tablespoon of powdered garlic or 1 clove fresh garlic
tablespoon Italian seasoning
½ teaspoon red pepper (optional)
¼ red pepper flakes (optional)
Mix all ingredients together in a large bowl. After it is thoroughly mixed, divide up the meat so that it makes 4- 6 balls (about the size of tennis balls). Cover with aluminum foil and bake at 375 degrees for an hour to an hour and a half (check the center of one to be sure they are done). Remove the aluminum foil in the last 15 minutes to let the mini loafs brown on top.
Make loaves smaller for a shorter baking time. Also, I never really measure when I cook, so these are just an approximation. Adjust spices and ingredients to suit your own tastes!
Variations: pour tomato sauce on the top in the last 15 minutes.
If you don’t like oatmeal, or if you have an allergy to oatmeal, I hear that instant mashed potato flakes work well (although I have never tried it!).