Kate's Pancakes

1 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
Mix well together.

Add:
1 beaten egg
1 cup milk
2 tablespoons veg oil

Mix until combined, stirring gently. There will be lumps, but be careful not to over-stir or you will lose the fluffyness!

Gluten free: sub gluten free flour, watch ingredients of baking powder.

Classic Beef Stroganoff

1lb beef sirloin steak or tenderloin (in a pinch, sub ground beef or ground turkey: consider getting a roast and cutting that up to be more budget friendly. I like to bake the roast before cutting up for this recipe.)
1/2lb fresh mushrooms
1/2c minced onion
2T butter or margarine
10-1/2oz beef consomme
2T catsup
1 small clove minced garlic
1t salt
3T flour
1c sour cream
3-4c hot, cooked noodles (or rice)

Cut meat diagonally in to very thin slices.
Cook and stir mushrooms and onions in butter until tender, then remove from skillet.
In same skillet, brown meat lightly.
Set aside 1/c consumme but combine rest of consumme, catsup, garlic and salt in to skillet.

Cover and simmer 15m.
Blend reserved consumme and flour, stir in to skillet.
Add mushrooms and onion, heat to boiling, boil for 1 minute.
Stir in sour cream, heat through.
Serve over hot noodles or rice.

~from an old church cookbook.

*Watch catsup and sour cream carefully for allergens, sub gluten free flour, and serve over rice for gluten free.

Sloppy Joe's

1lb ground beef (or ground turkey)
1T shortening (could probably omit)
2T flour
2T brown sugar
1T Worcesterchire sauce
1t salt
1/2t chili powder
1-1/2c. tomato juice
1/4c finely chopped onion, celery, or both (optional)

Brown meat in shortening along with celery/onion if desired.
Add flour and remaining ingredients and simmer, stirring occasionally.
Serve over hamburger buns, if desired spread with butter and brown slightly on warm pan or griddle.

~from an old church cookbook

*Sub gluten free flour and serve over gluten free bread, pasta, or rice for gluten free.

Pizza Burgers

2lb browned, drained hamburger (or ground turkey)
3/4lb shredded cheese (for lighter, use half light and half fat free cheese shreds.)
1-1/4tsp oregano
1/2tsp sage
1 can spaghetti sauce
1 pkg 8-10 hamburger buns

Mix all together and simmer for 30m.
Put on open buns and place under broiler until nice and hot. Fills up to 20 bun halves.

~from an old church cookbook

*Watch oregano for allergens, sub home-made spaghetti sauce for canned or watch ingredients carefully. Serve over rice bread for gluten free.

Chow Mein Hotdish

1c. celery and 1c. onion, sauteed in oil
2lb. hamburger, browned (or ground turkey)
1lg can bean sprouts, with liquid
1sm can mushrooms, drained
1sm can water chestnuts
1c. instant rice (sub brown rice for lighter)
garlic salt
salt and pepper
4tbs soy sauce
2 cans mushroom soup

Mix togeter and bake 30m uncovered at 350*.
Add 1pkt thawed pea pods on top and bake for another 30m.

~an old church cookbook

*Watch soup and soy sauce for allergens to be gluten free.
*Sub brown rice for lighter/diabetic

Grandma Mary Beth's Cheesy Chicken Hotdish

1 6-oz. Box of Uncle Bens Wild Rice – cooked 1 cup chopped celery
1 small onion – chopped
1 can Cream of Chicken Mushroom
1 can sliced water chestnuts – drained
1 cup sour cream
2 cups cooked chicken – diced
1 cup cheddar cheese

Mix all together
Bake one hour uncovered at 325

Grandma's notes: use more cheese! And, use a large Pyrex bowl. It just tastes better, though you can bake in a regular baking dish too. :o)

Diabetic friendly: sub brown rice. Serve with side salad and limit potion to 1c.
Gluten free: watch ingredients of sour cream and soup.

Spaghetti Sauce

1 lg can crushed tomatoes
1 lg can tomato puree
1 lg can diced tomatoes
1 small can tomato paste
1lb ground beef (or italian sausage)
Dash Worcestershire sauce
1lg green pepper, chopped
1lg onion, chopped
1 container mushrooms, chopped
Minced garlic
Italian seasoning

Brown hamburger, drain.
Sautee pepper, onion, and mushrooms in a pad of butter, add to a large pot with hamburger.
Add all other ingredients - garlic and italian seasioning to taste, about 1T  each for us. Fresh garlic can be sauted with the vegetables.
Simmer for 3h, stirring frequently.

We use for spaghetti, lazagna, goulash, etc. Freezes well.

Diabetic friendly: carb free! Serve over whole wheat noodles.
Gluten free: check seasonings for allergens. Serve over rice noodles, or make meatball sandwiches over rice bread.

Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

Sue's Bean Casserole

2 cans lima beans or butter beans, drained
2 cans kidney beans, undrained
2 cans pork & beans, undrained
1lb bacon, cooked and crumbled
1lb ground beef, cooked
1 onion, chopped and cooked with ground beef
1/2c. ketchup
1tsp vinegar
1tsp dry mustard
1tsp salt
1/2-3/4c. brown sugar

Heat oven to 350*
Mix everything together and bake 30 minutes covered and then 30 minutes more uncovered.

Crock pot: put on high 1h, stirring frequently.
Gluten free: check ingredients of beans for allergens, especially Pork & Beans. Buy HFCS free ketchup.

Rice Crispie Bars

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Gluten free: Rice Krispies now has a Gluten Free variety. Double check marshmallows, they will have a lot of corn syrup but should be gluten free.

Chex Mix

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Gluten free: use all rice chex, skip bagel chips and pretzels. Watch peanuts for allergens - dry roasted will have some corn, so you may want to buy those organic.

Santa Fe Rice and Beans

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Preheat oven to 350.

In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.

Transfer to a greased 2 quart baking dish and top with onions and olives.

Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Serves 8. Freezer friendly!

Diabetes friendly: use brown rice. Limit serving to 1c.
Gluten free: check sour cream for allergens. Skip corn if need be.

Loaded Baked Potato Soup

1 lb. baking potatoes, cubed *I use about 6-8 small to medium potatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth OR 2c water and 2 chicken bouillon cubes, microwaved for 1 minute.
1 cup milk *I use skim
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided *The Sam's Club real bacon pieces work well too!
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided *I omit.
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

MICROWAVE
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min.
Stir in broth and milk. Microwave 10 min., stirring after 5 min.
Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping.
Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

STOVE TOP
Boil potatoes, drain.
Mash about half the potatoes - add liquids, and replace remaining potatoes.
Mix in bacon, cheese, and onions; reserve some for toppings.
Serve with reserved toppings and sour cream.

Variation: peel potatoes before cooking (especially if serving to young children.)

Reheats well! I would not recommend freezing.

Gluten free: watch ingredients of sour cream.
Diabetic friendly: serve a side salad with this instead of bread, and this becomes a pretty good meal! Only carbs would be the potatoes, approximately 30g per cup.

Taco Seasoning Mix

2 tsp chili powder
1/2 tsp cumin
1 tsp onion powder
1/4 tsp garlic powder.
 
Mix.

Ranch Mix - Dressing, Dip

1 C parsley flakes
1/4 C. minced onion
1 T dill
1/8c onion salt
1/8c garlic salt,
1/8c onion powder
1/8c garlic powder.

Mix.

Hot Chicken Blue Cheese Dip

2 10 oz. cans of chicken (or 3 breasts cooked and chopped)

16 oz cream cheese
8 oz blue cheese salad dressing
5 oz of hot sauce or more (Franks is good)
5 oz crumbled blue cheese
Handful of cheddar cheese , for sprinkling on top

Preheat oven to 350.
Melt cream cheese
Add blue cheese dressing, and rest of ingredients except cheddar cheese
Stir till blended, place in 9x13 oven proof pan
Sprinkle handful of cheddar cheese on top.
Bake until bubbly, about 20 min.

Serving suggestion: serve with tostitos, celery, green peppers, or just crackers

Nut Free Pesto Sauce

1 bunch fresh arugula, washed 2 cups fresh basil leaves, washed
1/2 cup freshly grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste

1. Combine all ingredients in a blender or food processor until smooth.
2. Toss pesto with cooked linguine or rice noodles (for gluten-free) and enjoy.

Serves 6.

Meghann's Taco Chili

This is my own low carb variation of Taco Soup - I estimate 1 cup is 15g carb. Woot!


1 lb ground turkey
2 large cans diced tomatoes, do not drain
1 can corn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning
1 packet dry ranch seasoning

Brown turkey. Add taco seasoning, tomatoes, corn, black beans, stir. Add ranch seasoning. Bring to a boil, then reduce to simmer approximately 1 hour.

Top with shredded cheese and a dollop of sour cream. Serve with corn bread or taco chips on the side.

*Can also be done in crock pot - throw in pot in AM, cook on low 6-8 hours stirring as you can.

Gluten free: use recipes for ranch seasoning and taco seasoning to avoid allergens. Skip corn if need be. Serve with gluten free crackers for dipping.

Donna's Stuffed Peppers

6-8 Green peppers
1lb Ground beef or ground turkey
1/2-1c. dry rice
1 lg can diced tomatoes
Italian seasoning
Salt
Pepper
Garlic powder
Minced onion

Cut the tops off of green peppers and stuff them w/ a mixture of ground meat (I use beef or turkey...make sure to season turkey more) dry rice (it will cook in the mix), italian seasoning, salt, pepper, garlic powder, minced onion (dryed).
Put it in the crockpot and add a large can of crushed tomatoes and a can of water (liquid should come most of the way up the sides of the peppers).
Cook on low for 6-8 hours.

Donna's notes: I serve w/ mashed potatoes. YUMMY!!

Emily's Granola Bars

4 1/2 c. rolled Old Fashioned oats
1 C. flour - sub oat flour for gluten free
1 tsp baking soda
1tsp vanilla extract - I don't measure.
1 C. butter, softened
2/3 C. honey - I use more like 1c. for chewy.
1/3 C. brown sugar - I use more like 1/2c.
About 2c. of mix-ins - choc chips and walnuts, raisins and apple bits, etc.

Preheat oven to 325; line a baking sheet {cookie sheet} with parchment paper, or spray well.

Cream honey and butter together; then add rest of the ingredients; mix well (I melted butter, then used a fork to combine.) It'll be stiff & chunky. Make sure that everything is incorporated.

Using a rolling pin; press HARD into pan.

Bake 18 minutes{shorter for chewier, longer for harder...depends on oven} (They'll turn just a hint brown)

Pull out and roll with pin AGAIN very HARD {if you don't they'll crumble and fall apart}

Cool 10 min. before cutting; allow to cool completely before removing from pan.

Store sealed w/ wax paper between layers or wrap individually.

Gluten free: check your mix-ins for allergens, and use oat flour or other allergen-free flour.