Stuffed Mushrooms

In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!

Stuffed Mushrooms

Yield: 1  1/2 dozen

Ingredients

For Mushrooms:

• 24 oz package large whole white mushrooms
• 1 Tbsp olive oil
  
• 1 Tbsp minced garlic
• 8 oz package cream cheese, softened
• 1/4 tsp onion powder
• 1/4 cup shredded cheese
  

For Topping:

• 1/4 cup gluten free panko breadcrumbs
• 2 Tbsp butter, melted
• 1 tsp dried parsley
  

Directions

1. Preheat oven to 375°F.
2. Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
3. Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
   
4. In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
   
5. Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
6. Serve hot from the oven!
   

Recipe adapted from The Two Bite Club and The Gay Globetrotter.

Turkey Burgers

Warm weather means it's time to fire up the grill! This simple recipe requires minimal prep work and just a short cooking time, perfect for entertaining or a busy weeknight dinner. These delicious turkey burgers turn out juicy and flavorful every time!

Turkey Burgers
Yield: 4 patties

Ingredients

• 16 oz Jennie-O 93% lean ground turkey
• 1 Tbsp gluten free plain dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (heaping) garlic powder
• 1/4 tsp (heaping) onion powder
• 2 tsp Worcestershire sauce

Directions

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, spices, and Worcestershire sauce.
2. Gently break up meat to evenly incorporate seasonings.
3. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
4. Grill to desired level of doneness.
5. Serve on gluten free bun topped with cheese, tomato, lettuce, onion, pickles, bacon, avocado, ketchup, mayo, mustard, etc.
6. Enjoy!

Recipe adapted from Cooking Classy.

Creamy Garlic Stuffed Pork Chops

Stuffed with a creamy garlic cheese filling for a juicy inside and coated in golden panko breadcrumbs for a crispy outside, these pan-fried cutlets are tender, bursting with flavor, and come together in about 30 minutes!

Creamy Garlic Stuffed Pork Chops
Yield: 4 pork chops

Ingredients
8 oz cream cheese, softened
1/2 tsp black pepper
1/2 Tbsp garlic powder
1/2 cup shredded cheese
2 strips bacon, cooked & crumbled
4 boneless butterfly-cut pork chops
salt, to taste
pepper, to taste
8 toothpicks
1/2 cup almond flour
2 eggs, beaten
1 cup panko breadcrumbs
4 Tbsp olive oil

Directions
1. Preheat oven to 350°F. Line baking sheet with foil and coat with nonstick cooking spray; set aside.
2. In large bowl, combine cream cheese, pepper, and garlic powder with fork, stirring until thoroughly mixed. Stir in shredded cheese and bacon. Set aside.
3. Season all sides of pork chops with salt and pepper. Spoon 1/4 of cream cheese mixture onto each pork chop. Seal pork chop closed with two toothpicks.
4. Coat stuffed pork chops first in almond flour, then egg, and lastly breadcrumbs.
5. Heat olive oil in pan over medium heat. Fry pork chops for 2-3 minutes per side, until breadcrumbs are brown and crispy. Remove chops from heat and place on prepared baking sheet.
6. Bake stuffed pork chops for 20-25 minutes, or until cheese is bubbling and starting to brown. Meat thermometer inserted in pork should reach 160°F.
7. Serve immediately and enjoy!

Recipe adapted from Tasty.

Chicken Parmesan Casserole

As a former long-distance runner, Italian food has long been a staple in my diet. But since pasta is now a thing of the past (I don't really care for the gluten free versions), I need to satisfy my craving in other ways. This family favorite dinner is comfort food at it's finest... and you won't even miss the pasta!

Chicken Parmesan Casserole
Yield: 8x8 pan

Ingredients
4 cups fully cooked chicken, shredded or cubed (about 1.5 lbs)
28 oz jar marinara sauce
2 cups shredded Italian cheese blend
1 cup Italian seasoned gluten free bread crumbs (panko and/or regular)
2 Tbsp olive oil

Note: To sneak in some extra veggies, I sautéed a chopped onion in olive oil until translucent and layered it between the chicken and marinara sauce.

Directions
1. Preheat oven to 350°F.
2. Grease 8x8 pan with nonstick cooking spray.
3. Layer half of chicken in pan. Top chicken with half of marinara sauce. Top with half of cheese, spreading to evenly cover chicken. Repeat all three layers with remaining ingredients.
4. In small bowl, mix breadcrumbs with olive oil. Sprinkle on top of casserole.
5. Bake 20-25 minutes, or until golden on top and bubbling on the sides.
6. Serve with tossed salad and/or steamed veggies (like broccoli).

Freezer Meal Instructions
• To Freeze: Assemble casserole as described above and freeze it before baking.
• To Prepare: Thaw casserole in refrigerator overnight. If middle is still slightly frozen, either defrost in microwave before baking or increase cook time. Cover casserole with foil if top gets too brown while baking.

Recipe adapted from Thriving Home.

Meatloaf

During the cold winter months, nothing says "comfort food" like a hearty slice of meatloaf! This recipe is tender, moist, and full of flavor. I usually pair it with a side of mashed potatoes and either steamed peas or steamed broccoli. It makes for a healthful and satisfying meal the whole family can enjoy!

Meatloaf
Yield: 1 loaf

Ingredients
2 lbs ground beef*
1 small onion, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup gluten free dry bread crumbs
2/3 cup ketchup
3 eggs, room temperature
2 Tbsp dried parsley
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

*For leaner meatloaf, use 1 lb ground beef and 1 lb ground turkey.

Directions
1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan.
2. Combine all ingredients in large bowl. Knead mixture with hands until well blended. Fill loaf pan with meat mixture, mounding top.
3. Bake 60-75 minutes, or until meatloaf is firm to touch and has shrunk from sides of pan. Thermometer inserted in center should read 160°F.
4. Pour off excess fat and let stand 15 minutes before serving.

Recipe adapted from "Meat Loaf" found on page 512 of The Joy of Cooking by Irma S. Rombauer.