This Broccoli Beef Chinese Stir-Fry is a tasty version of the take-out variety.  In addition, it is made gluten and sugar free.  Just be sure to buy a gluten-free soy sauce! This would also be good made with chicken if you prefer!

Directions:

1. Mix marinade ingredients. Then stir in steak. Cover and refrigerate for 1-2 hours.

2. Chop broccoli. (optional)

 

3. Mix sauce ingredients.

 

4. Saute broccoli in 1 tablespoon of oil.

 

5. Remove broccoli from pan. Add 1 tablespoon oil and cook meat until no longer pink. Then add 1/2 the sauce.

 

6. Add the rest of the sauce and the broccoli. Then cook until heated.

Finally enjoy over rice!

Broccoli Beef Chinese Stir-Fry

Serves 3

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Prep Time

15 min

For the marinade

1. 1/2 teaspoon baking soda
2. 1 teaspoon cornstarch
3. 1 few drop of liquid stevia
4. 1 tablespoon low-sodium soy sauce
5. 1 tablespoon oil
6. 1 tablespoon water
7. 1-1 1/2 pounds thin cut steak, cut into strips

For the sauce

1. 1/2 cup low-sodium soy sauce
2. a few drops of liquid stevia
3. 4 teaspoons minced garlic
4. 1 tablespoon cornstarch
5. 2 teaspoons rice vinegar
6. 2 tablespoons oil
7. 1-14 ounce bag broccoli florets, defrosted

For the marinade

1. Mix together all the ingredients except the steak until well blended.
2. Add steak and stir to coat the meat.
3. Cover and let marinate for 1-2 hours in the refrigerator.

For the stir-fry

1. Combine the soy sauce, stevia, garlic, cornstarch and rice vinegar and set aside.
2. Heat 1 tablespoon oil over medium-high heat.
3. Add broccoli and saute until heated, about 3-4 minutes.
4. Remove broccoli from pan.
5. Add the other tablespoon of oil to the pan.
6. Add the meat and cook until no longer pink.
7. Stir the sauce and then add 1/2 to the meat.
8. Stir until sauce thickens, about 1-2 minutes.
9. Add the rest of the sauce and the broccoli.
10. Heat for another 1-2 minutes.

Notes

1. I like to cut the broccoli florets into smaller pieces.
2. Great served over white or brown rice!

By Roseann Hampton

Adapted from Rainy Day Gal

When I had to stop eating gluten, dairy and sugar because of my food sensitivities, seven layer (or magic) cookies bars were definitely something I missed eating.  I was so thankful to find this recipe for grain free Seven Layer Cookie Bars from Meaningful Eats. These are really gooey as well as a somewhat healthier version of the original recipe.  I also found this recipe for dairy and sugar free chocolate chips! I love to put these Allergy Friendly Seven Layer Cookie Bars in the refrigerator and eat them cold but they are just as delicious at room temperature!

Directions:

Allergy Friendly Seven Layer Cookie Bars

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Cook Time

40 min

"Sweetened Condensed Milk"

1. 1 can full fat coconut milk
2. 1/4 teaspoon liquid stevia
3. pinch of salt

Crust

1. 1 cup almond flour
2. 1/4 teaspoon salt
3. 1/4 teaspoon baking soda
4. 1/4 teaspoon liquid stevia
5. 1/3 cup melted coconut oil
6. 1 egg
7. 1 teaspoon vanilla

Topping

1. 1- 8oz package sugar free chocolate chips
2. 1 1/2 cups unsweetened coconut

"Sweetened Condensed Milk"

1. Add canned coconut milk as well as stevia and salt to small pan.
2. Cook over medium heat until it just begins to boil.
3. Lower heat and then continue to simmer for about 25 minutes or until reduced to about 1 cup.

Crust

1. Prepare while milk is reducing.
2. Preheat oven to 350 degrees and lightly grease 9 x 9 pan.
3. Add almond flour as well as salt and baking soda to food processor and pulse to combine ingredients.
4. Then add stevia, coconut oil, egg and vanilla.
5. Process until a smooth dough is formed.
6. Finally, spread dough evenly onto bottom of prepared pan.
7. Bake for 15 minutes or until light brown.

Bars

1. Sprinkle 1/2 of the chocolate chips as well as 1/2 the coconut onto cooked crust.
2. Then spread "sweetened condensed milk" evenly over pan.
3. Add the rest of the chocolate chips and coconut on top. Then press lightly on the top.
4. Bake for 25 minutes or until coconut is lightly browned.
5. Let cool before cutting.
6. Finally, enjoy!

By Roseann Hampton

Adapted from Meaningful Eats

I buy bananas regularly at the grocery store.  I started to notice a frequent occurrence –   3 or 4 of them never get eaten.  They sit on the counter and begin to turn brown. Since I hate to see anything go to waste I usually use them to make banana bread.  It just so happens that this recipe for banana bread calls for 3-4 medium sized bananas.   Hmmm . . . I have a sneaking suspicion that my husband is leaving them there on purpose so he can have this treat on a regular basis!

Recipe:

Secret Ingredient Banana Bread

Yields 1

A really moist quick bread.

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. ½ cup butter (1 stick)
2. 1 cup sugar
3. 2 eggs
4. 3-4 medium size ripe bananas
5. 2 ¼ cups all-purpose flour
6. 1 teaspoon baking soda
7. ¼ teaspoon salt
8. Secret Ingredient - light brown sugar

Instructions

1. Preheat oven to 375°. Then grease a 9" x 5" loaf pan and set aside.
2. In a large bowl cream butter.
3. Gradually add sugar, beating well.
4. Add eggs, 1 at a time beating well after each one.
5. Mash bananas and add to the mixture, stirring until smooth.
6. In a separate bowl mix flour, baking soda and salt. Add to creamed mixture stirring just until dry ingredients are wet.
7. Pour into prepared loaf pan.
8. Use the brown sugar to sprinkle on top of the batter until batter is covered.
9. Bake at 375° for 20 minutes.
10. Reduce heat to 350° and continue baking for 40 minutes or until cake tester/wooden pick inserted into center comes out clean.
11. Remove from oven and cool 10 minutes in the pan.
12. Remove from pan and let cool on a wire rack.

By Roseann Hampton

Adapted from Southern Heritage Breads Cookbook

This Crock Pot Chicken Tortilla Soup is a must fix recipe for the cooler weather.  It has great flavor without being overly spicy. In addition, it is a great weeknight meal. You just dump all the ingredients into the crock pot then let it cook all day. When you get home in the evening this satisfying meal is ready to eat!

Crock Pot Chicken Tortilla Soup

Serves 6

A must fix recipe for cooler weather!

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Prep Time

10 min

Ingredients

1. 3 boneless chicken breasts
2. 1 can mild Ro-Tel
3. ½ can petite diced tomatoes
4. 1 can black beans, rinsed and drained
5. ½ can corn
6. ½ large onion, chopped
7. 2 cups chicken broth
8. 2 cups of water
9. 1 Tbsp garlic powder
10. 1 Tbsp chile powder
11. 1 Tbsp ground cumin
12. 1 Tbsp dried cilantro
13. tortilla chips
14. shredded cheese

Instructions

1. Add Ro-Tel, tomatoes, beans, corn, onion, chicken broth and water to crock pot.
2. Combine garlic powder, chile powder, cumin and cilantro in a small bowl. Add to crock pot and mix well.
3. Place chicken breasts in crock and make sure they are covered with liquid.
4. Cook on low for 8-10 hours.
5. Remove chicken from crock pot and use forks to shred it. Then put shredded chicken back in crock pot.
6. Serve soup with tortilla chips and shredded cheese.

By Roseann Hampton

This recipe for Gluten Free Peanut Butter Cookies is one of the easiest recipes to make!  No special ingredients required. Thanks goes to my sister-in-law for sharing this recipe. It only requires 1 of each ingredient  – 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of vanilla!  Really easy to remember! Also, most people have all these ingredients already on hand.  So get your ingredients ready and start baking! 

If you would like to make these sugar free as well, substitute the sugar for Splenda cup for cup.  Or you can reduce the sugar by substituting ½ cup Splenda Sugar Blend for the sugar although this may reduce the number of cookies the recipe makes.

sit

Gluten Free Peanut Butter Cookies

Yields 30

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Prep Time

10 min

Cook Time

10 min

Ingredients

1. 1 cup peanut butter
2. 1 cup sugar
3. 1 egg
4. 1 teaspoon vanilla

Instructions

1. Heat oven to 350 degrees.
2. Mix all ingredients in a large bowl.
3. Line baking pan with parchment paper.
4. Drop cookie mixture by heaping teaspoons onto parchment paper.
5. Use a fork dipped in sugar to make crisscross pattern on top of cookie dough, pressing down slightly.
6. Bake 10-12 minutes or until set.
7. Let sit for about 10 minutes before removing from the pan.

By Roseann Hampton

Tortilla Chip Chicken is one of my husbands favorite recipes for dinner.  There is an ongoing disagreement at our house as to whether to call the evening meal dinner or supper.  I have always called it dinner.  His argument is that Jesus had a last “supper” not a last “dinner”.  What do you call it at your house? Whatever you call it, this chicken makes a great addition to that meal!

 

RECIPE:

Tortilla Chip Chicken

Serves 6

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 4 boneless chicken breasts
2. 3 cups crushed tortilla chips
3. 1 cup shredded mozzarella cheese
4. 1 cup mayonnaise
5. 1 tablespoon garlic powder
6. 1 tablespoon chili powder
7. 1 tablespoon cumin
8. 2 teaspoons lime juice
9. salt to taste

Instructions

1. 1. Preheat oven to 350.
2. 2. Line baking pan with parchment paper.
3. 3. Mix crushed tortilla chips and mozzarella cheese together in a large bowl then set aside.
4. 4. In another bowl mix mayonnaise, garlic powder, chili powder and cumin. Then add the lime juice and stir until blended.
5. 5. Slice each of the chicken breast to create 8 thin sliced breasts.
6. 6. Coat each side of the chicken breasts with the mayonnaise mixture. Then dip each breast into the chip mixture. Make sure the breast is well coated with chips. Place each breast on the baking pan and sprinkle with a little salt.
7. 7. Bake for about 20-25 minutes or until lightly browned.

Notes

1. I use plain tortilla chips but flavored Dorito chips would work as well. I also use mozzarella cheese due to food sensitivities but any other type of shredded cheese would also be good.

By Roseann Hampton

Adapted from Bacon, Butter, Cheese & Garlic