Ground Turkey & Spinach Casserole

This casserole combines lean protein and healthy vegetables in a decadent cream sauce for an easy weeknight dinner. Serve this dish alone, or with a side of salad & bread. It's sure to be a crowd-pleaser!

Ground Turkey & Spinach Casserole
Yield: 9x13 pan

Ingredients

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 2 lbs ground turkey
• 2 (10.5 oz) cans gluten free cream of chicken soup
• 2 (10 oz) pkgs frozen chopped spinach, thawed & drained
• 4 eggs, room temperature & beaten
• 1 tsp salt
• 1/4 tsp black pepper
• 16 oz Italian style shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In saute pan over medium heat, melt butter and cook diced onion until tender and translucent, about 10 minutes.
3. Add ground turkey to pan and cook until no longer pink.
4. Remove from heat and add both cans of chicken soup. Pour mixture into greased 9x13 baking dish.
5. In separate bowl, combine spinach, eggs, salt, and pepper. Mix thoroughly and layer over turkey mixture.
6. Sprinkle cheese on top of spinach layer.
7. Bake 25-30 minutes, or until center is bubbly and cheese is melted and browned.
8. Serve hot.

Recipe adapted from CD Kitchen.

Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

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.

Bottom Round Roast

I decided to try something new for our family Christmas dinner this year (I can't believe that was already a month ago!) when I came across a beautiful roast marked down in price while shopping at Sam's Club. I usually put meat in the crockpot (because it's hard to mess it up that way!) so this was a bit of an experiment on my part. Boy am I glad I went out of my comfort zone! The end result was a juicy, tender roast on the inside complemented by a crunchy, mouth-watering herbal crust on the outside.

Bottom Round Roast
Yield: 6-8 servings

Ingredients

• 3-4 lb beef bottom round roast, room temperature
• 8 garlic cloves, peeled
• 2 tsp sea salt
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1/4 cup olive oil

Directions

1. Preheat oven to 375°F. Line baking pan with foil and grease with nonstick cooking spray; set aside.
2. Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in parsley, thyme, rosemary, pepper, and olive oil.
3. Remove roast from packaging and place on prepared pan. Rub all sides with herb mixture. When finished, place roast in pan with fatty side up.
4. Bake 18-20 minutes per pound, or until internal temperature reaches 125-130°F, for medium-rare (or until roast is at desired doneness and/or temperature).
5. Remove roast from pan and place on platter or cutting board. Cover loosely with foil (so the meat doesn't "sweat") and allow roast to rest for at least 15-20 minutes before slicing.
6. After resting, thinly slice the roast against the grain for the most tender bite. (If you cut with the grain, the meat will be much harder to chew.)

Recipe adapted from Allergy Free Alaska.

Creamy Vegan Wild Rice Soup

This soup is the very definition of comfort food: creamy, hearty, and flavorful! Here in the Midwest, it's the perfect dinner to warm you up during these long, cold winter months. You won't even miss the dairy, I promise!

Creamy Vegan Wild Rice Soup
Yield: 6 servings

Ingredients

• 1 cup raw (unsalted) cashews, soaked in water overnight
• 4 ribs celery, chopped
• 1 cup chopped carrots
• 1 whole medium onion, chopped
• 4-6 cloves garlic, minced
• 64 oz vegetable broth
• 1 cup wild rice (see "Tips" below)
• 1 Tbsp dried thyme, to taste
• 2 tsp salt, more to taste
• 8 oz mushrooms, chopped
• 15 oz can cannellini (white kidney) beans

Directions

1. Soak cashews overnight, if possible. If not, soak in boiling water immediately (the longer, the better).
2. Chop celery, carrots, onion, and garlic.
3. Chop mushrooms, set aside.
4. Reserve 1 cup (8 oz) of broth. Heat remaining vegetable broth in large pot over medium heat.
5. Rinse and drain wild rice.
6. Add wild rice, thyme, and salt to hot vegetable broth. Add veggies (celery, carrots, onion, and garlic), too.
7. Place lid on pot and set a timer for 30 minutes.
8. Meanwhile, drain soaked cashews and liquid from cannellini beans.
9. Place cashews and beans in Nutri Ninja (or Vitamix). Add reserved cup of vegetable broth. Blend on high for 1 minute until smooth.
10. When timer goes off, stir creamy mixture into the pot. Add chopped mushrooms.
11. Replace lid, lower heat, and set timer for additional 15 minutes.
12. When timer goes off, check if wild rice is done (should be a bit chewy).
13. Serve piping hot out of the pot. Enjoy!

Tips

• Save time by not sautéing the veggies first and just put them directly into the pot. It can be done either way and honestly comes down to personal preference! (My husband likes the vegetables to be a bit more tender, so the added step of cooking them first works best for us.)
• To ensure the rice doesn't stick to the bottom of the pot, I stir occasionally to keep the ingredients evenly distributed.
• This soup is filling and rich. Before you ladle up a giant bowl, make yourself a mugs-worth. It catches up to you quick!
• Since so many wild rice products are cross-contaminated with wheat, I used this truRoots Sprouted Rice & Quinoa Medley which is certified gluten free.

Recipe adapted from Life Is No Yoke.

Stuffed Acorn Squash

If you're looking for a meal that will warm you up both inside and out, you've come to the right place! Cooler weather outside means it's okay to turn your oven on for the afternoon to heat up your house while at the same time taking advantage of that bountiful harvest of squash you grew in your garden over the summer for a hearty, satisfying dinner.

Stuffed Acorn Squash
Yield: 6 servings

Ingredients

• 3 acorn squash
• 1 lb mild Italian ground sausage
• 1 large onion, chopped
• 1 bell pepper, chopped (any color will work, red used here)
• 5 cloves garlic, minced
• 1 cup shredded cheese (any kind you like, Mexican blend used here)

Directions

1. Preheat oven to 350°F. Line baking sheet with foil.
2. Cut each acorn squash in half and scoop out seedy inside. Place on baking sheet with inside facing up and skin side facing down. If squash halves won't lie flat, slice off a small piece of squash skin on underside to level it. Pierce inside flesh with fork. Lightly coat squash with nonstick cooking spray and tent with foil. Roast in oven for 80 minutes, until flesh is fork tender.
3. While squash is roasting, brown sausage on stove top over medium heat. Once sausage is no longer pink, add onion, pepper, and garlic. Cook until vegetables are translucent.
4. When squash is ready, remove foil tent and discard. Spoon sausage mixture into cavity of each squash half. Sprinkle with cheese. Return to oven for 15 minutes, until cheese is melted and turns golden brown.
5. Serve warm from the oven. All you need is a spoon!

Casserole Option

1. Follow steps 1-3 as stated above.
2. Once squash is tender, scoop flesh into large bowl and use potato masher to reach smooth consistency.
3. Grease 9x13 pan with nonstick cooking spray. Spoon squash into prepared pan; level with spatula. Spoon sausage mixture on top of squash layer. Sprinkle with cheese.
4. Cook in 350°F oven for 25-30 minutes, or until cheese is melted and begins to brown.

Caramelized Onion Butternut Squash Soup

Now that winter has officially arrived, it's time to expand my repertoire of soup, stew, and chili recipes because nothing warms you up better than a steaming hot bowl of satisfying comfort food!

Caramelized Onion Butternut Squash Soup
Yield: 6-8 servings

Ingredients
3 Tbsp olive oil
2 medium onions, diced
4 cups cooked butternut squash (or 2 cans pumpkin puree)
32 oz carton vegetable stock
1 tsp sage
1/2 tsp salt
1/2 tsp pepper

Directions
1. In pan over medium heat, saute olive oil and diced onion for about 15 minutes, stirring occasionally. Do not let onions burn. Allow them to slowly brown and then start to caramelize.
2. Add all ingredients to slow cooker and stir to combine.
3. Cook on low for 6-8 hours.
4. Use immersion blender to achieve smooth, creamy consistency.
5. Top individual servings with goat cheese crumbles and sprouted pumpkin seeds.

Recipe adapted from With Food + Love.

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.

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.

One Pot Mexican Quinoa

Here's a different take on quinoa that I'll definitely be adding to our dinner rotation! Packed with filling protein and healthy vegetables, this vegan recipe is perfect for those busy weeknights when you are full of hunger but short on time. And since everything cooks in just one pot, clean up is a breeze! The recipe makes a generous amount, so you'll even have leftovers for lunch the next day. :)

One Pot Mexican Quinoa
Yield: 6-8 servings

Ingredients
1-2 Tbsp olive oil
1 purple onion, chopped
4 cloves of garlic, minced
2 bell peppers, chopped (I used orange and red)
1 cup quinoa
14.5 oz can vegetable broth
28 oz can crushed tomatoes, with liquid
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
1 Tbsp paprika
1/2 Tbsp cumin

to taste: lime juice, salt, black pepper, red pepper flakes
toppings: shredded cheese, sour cream, sliced green onion, avocado

Directions
1. Heat oil in large pot over medium heat and sauté onion for 2-3 minutes, or until it becomes translucent. Then add garlic and bell pepper and cook for another 2 minutes, or until tender and fragrant.
2. Add remaining ingredients and stir to combine. Turn heat to medium low.
3. Cover with lid and cook for 20 minutes, stirring every 4-5 minutes to prevent quinoa from sticking to bottom of pot.
4. Stir in lime juice and seasonings, if using, and add desired toppings to individual servings.

Recipe adapted from Vegan Heaven.

Sesame Peanut Butter Noodles

Asian flavors are always a favorite at our house! Enjoy these delicious noodles as a vegetarian entree or serve them as a side dish. To transform this recipe into a complete meal, simply add cooked, shredded chicken breast and steamed, stir-fry vegetables!

Sesame Peanut Butter Noodles
Yield: 4 cups

Ingredients
8 oz package rice noodles
1 1/2 Tbsp creamy peanut butter
2 Tbsp pure sesame oil
2 Tbsp honey
2 Tbsp soy sauce (or gluten free tamari)
1 1/2 Tbsp rice vinegar
1 garlic clove, minced
1/2 tsp ground ginger
pinch of red pepper flakes (optional, adds some heat!)

For garnish:
 4 green onions, sliced
 2 tsp sesame seeds

Directions
1. Cook and drain rice noodles according to package directions.
2. In small bowl, heat peanut butter in microwave for 15 seconds until melted. Add sesame oil, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. (Peanut butter should completely break down to create a smooth sauce.)
3. Pour sauce over hot noodles. Toss to coat.
4. Top individual servings with 1 sliced green onion and 1/2 tsp sesame seeds. (For added crunch, try chopped peanuts!)

Recipe adapted from The Wholesome Dish.

Southwest Chicken

This recipe is a throwback to a childhood dinner my mom used to make. At only six ingredients, it is super simple to put together, yet it is packed with flavor! While she used to make this dish on the stovetop, I adapted her recipe for the slow cooker to make it even easier.

And just so you know, the leftovers taste just as amazing cold the next day! Sometimes I purposely make a larger-than-normal batch just so I can eat it for lunch all week. :)

Southwest Chicken
Crock Pot Recipe

Ingredients
38 oz jar mild Pace picante sauce (or other red salsa of choice)
7 oz can mild diced green chiles
1 Tbsp cumin
2 lbs boneless, skinless chicken breast (fresh or frozen)
15 oz can whole kernel corn, drained
15 oz can black beans, drained

Directions
1. Put salsa, chiles, and cumin in slow cooker; stir to mix.
2. Submerge chicken in sauce. Cover with lid and cook on low 8-10 hours.
3. Shred chicken with two forks. Add corn and beans. Stir to combine.
4. Cover with lid and reduce heat to warm setting until ready to serve.
5. Top individual servings with shredded cheese, guacamole/avocado, sour cream, sliced black olives, etc. Scoop with tortilla chips and enjoy!

Beef Stroganoff

This is one of my husband's all-time favorite dishes, so naturally I experimented with the usual ingredients to give it my own personal touch!

Beef Stroganoff
Yield: plenty ;)

Ingredients
1 lb ground beef
24 oz container fresh mushrooms, sliced
1 medium onion, chopped
6 garlic cloves, minced
16 oz container sour cream
10.5 oz can gluten free cream of mushroom soup
1/4 cup milk
2 beef bouillon cubes (I use Herb Ox brand)

Directions
1. In large skillet, brown ground beef until no longer pink. Remove to plate lined with paper towel to drain excess fat.
2. In leftover skillet drippings, using additional olive oil as necessary, sauté mushrooms and onions until mushrooms have released all liquid and onions are tender. Add garlic and sauté additional few minutes, until garlic is fragrant.
3. Spoon beef back into skillet with vegetables. Add sour cream, mushroom soup, and milk; stir to combine. Crush beef bouillon cubes over skillet and stir to evenly distribute.
4. Continue cooking over low heat until heated through, stirring occasionally.
5. Serve over gluten free pasta noodles, brown or white rice, or cauliflower pearls (also called cauliflower rice) with a side of steamed broccoli or peas. Enjoy!

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.

Eggroll in a Bowl

Egg roll wrappers are typically made with wheat, so if you're craving delicious Chinese takeout, try this low carb substitute to satisfy your taste buds!

Eggroll in a Bowl

Ingredients
1 lb ground sausage
16 oz bagged coleslaw mix
5 cloves garlic, minced
1/2 cup gluten free soy sauce*
1 tsp ginger
sliced green onion, for garnish

Directions
1. Brown sausage in large, deep skillet over medium heat.
2. Combine garlic, soy sauce, and ginger in a bowl; set aside.
3. Once sausage is cooked through, add coleslaw mix and stir to combine.
4. Pour soy sauce mixture into skillet and stir for about 5 minutes, or until cabbage is wilted but still a bit crunchy.
5. Top individual servings with sliced green onion.

*WARNING! Did you know that most soy sauce is not gluten free? Every brand is different, so be sure to check the label!

Recipe from Mostly Homemade Mom.