Cheeseburger Pie

I haven’t posted a GF recipe in a while…I haven’t posted ANYTHING in a while.  Who am I kidding?  Let’s get the ball rolling with a very simple but very GOOD gluten free recipe I got from Live Gluten Freely by Betty Crocker.    Here is the link but I will also post the recipe here as well.  Click on the recipe name to be linked to the site.

Impossibly Easy Cheeseburger Pie

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Bisquick® Gluten Free mix
1 cup milk
3 eggs
  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
  2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
  3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

I doubled this recipe and used a glass 9×13 in dish and it was the perfect size.  Gave me some leftovers to use for lunch the next day.   It’s very simple, nothing outstanding, but I was surprised at how good it tasted.   You can use whatever cheese you like.  I used a Mexican blend.  I think some Pepper Jack added in would be great!



Green Enchiladas!

If you are thinking Dr. Suess, no…nothing like that!  The “green” in these enchiladas is spinach.    If spinach scares you, let me assure you that these are what turned me on to spinach in the first place!  They are basically chicken enchiladas with spinach in them, but are so yummy.  And now that you can get gluten free tortillas in something other than corn, they taste like they did before Celiac disease!  I thought I’d never get to have homemade enchiladas again.

First of all, the gluten free tortillas….there are two brands I have seen.  I’ll link you to both, but I’ve only tried one of them so far.

These are Smart and Delicious Wraps from La Tortilla Factory.  They are made from teff flour and I can’t tell much difference when made in an enchilada.  If you taste it plain, it doesn’t taste like a white flour tortilla, but they are super because they are flexible without breaking.  They can be frozen and kept for quite some time.  We’ve been pleased with them.

The other brand is not actually a tortilla, but a gluten free flatbread.  I think they could be used as a tortilla, but I want to let you know about them regardless.  I really want to try these, because they come in flavors and I think they would be awesome for sandwich type wraps.  They are called Sandwich Petals, probably because they are shaped like the petals of a flower.  Must have been invented by a female, don’t ya think?  They are a multi grain wrap using a variety of gluten free grains.  There are three flavors…Agave Grain, Chimayo Red Chile (yum), and Spinach Garlic Pesto (double yum!).   The reviews I’ve seen are good, so give them a try!

Now to the ingredients for the enchiladas!

2 lbs chicken breasts (approx. 5 breasts)

1/2 stick margarine

1 large white onion, finely chopped

1 box frozen or 1 can spinach…around 10 oz.

3 cups sour cream

2 – 4 oz. cans of chopped green chiles

1 tsp ground cumin

1/4 cup milk

salt to taste

12 flour tortillas…use gluten free if Celiac

6 oz Montery Jack Cheese (Pepper Jack is AWESOME)

Boil chicken, cool and cut into bite size pieces.  You don’t have to use white meat.  Use whatever you want.  In a skillet, melt butter and saute’ the onions till tender.  Preheat oven to 350 degrees.  Lightly grease large casserole dish.  I used a 9×13.  Heat the spinach if you have frozen.  Strain the liquid and reserve 1/2 cup.  You can use fresh spinach if you want, usually takes about 1 lb, but I prefer to save the time of removing the stems, etc.  If the spinach isn’t already chopped, chop it up coarsely.

Combine:  onion, spinach, sour cream, chilies, cumin, spinach liquid and milk.  Mix.  Season to taste.   NEEDS salt!  Add half the sauce to the chicken and mix well.  Let me note here that if you didn’t salt the chicken, you need to salt this mixture as well.  All that meat with no more salt will mean you will want to add salt at the table.  It really needs it here too.  Just saying.

Fill softened tortillas with equal amounts of filling and roll up.  Place seam side down in the dish.  Cover with half the cheese and then the remaining sauce.  If you like things a little spicy, use all Pepper Jack cheese.  I used half and half and could not even taste the peppers.   My husband likes it bland like this, so just do what works for your family.  Even try half spicy and half not!  After the sauce, top with the rest of the cheese.  Bake about 30 minutes or until heated through.


A Couple of My Favorite Gluten Free Soups

A Couple of My Favorite Gluten Free Soups

Last week when the weather here in NC was so bitterly cold,  we chowed down on a couple new soup recipes.  I thought I’d pool several of my favorite soup recipes in one post and share them with you.  I’ll post the recipe as I originally received it and put my changes in red, in case you want to share it with someone who can still use the gluten version.

Cheesburger Soup


  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots (thinly sliced)
  • 3/4 cup chopped celery (I left this out…we don’t do celery)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • 1/4 cup all purpose flour (white rice flour)
  • 2 cups cubed Cheddar cheese (I used shredded)
  • 1 1/2 cups milk
  • 1/4 cup sour cream


  1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  3. Melt the remainder of butter in a saucepan and stir in flour. Add the milk, stirring until smooth on low heat.
  4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Let me say…this was GOOD soup.  I doubled the recipe so I can also say that it freezes well.   I originally left the sour creme out and my family loved it, but I personally added it to my bowl and it REALLY enhanced the flavor.

Delicious “Virus Killing Soup”

Friends of mine shared this recipe with me when cold and flu season began.  I didn’t think much about it till we started getting some cold symptoms so wanted to give it a try.  I thought it was going to taste nasty, but to my surprise, it was awesome!  Now I make it just because we love it.   The orginal sourse was a blog called “Eat At Home.” I”ll post the recipe as I make it.


  • the meat from one whole chicken
  • 1-1 1/2 bulbs of fresh garlic, minced
  • 1 Tbs. salt
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary
  • cayenne pepper, about 1 tsp.
  • ground black pepper to taste
  • 2 boxes gluten free chicken broth
I begin by using boneless chicken to the equivilent to one whole chicken.    Add the other ingredients listed above.  I usually eyeball it, but occasionally will add water to have more broth.   Start by bringing this to a boil and then down to a simmer while the chicken begins to cook.

At this point add the vegetables…
  • sliced carrots
  • 1 stalk celery, chopped  (I omitted)
  • 1 large onion, diced
  • 1 fennel bulb (I omitted)
  • 1/2 cup white wine, optional
  • 1-2 cans diced tomatoes
After adding the vegetables, I usually scoop out the chicken, chop it up, and then add it back to the pot.  Cover and allow the  ingredients in the pot to simmer for an hour or longer if you desire.   You may need to add water as it cooks down.    Don’t worry about the tons of garlic or the cayenne.  It is not overwhelming with garlic flavor and the cayenne warms it up and opens your sinuses but it not “spicy hot” at all.  Enjoy!

An Alternative to the Everyday Meatball

An Alternative to the Everyday Meatball

Our family really enjoys going to Carrabba’s to eat as it is one place where I feel like they actually CARE about gluten-free customers.  Not that no mistakes are made, but rest assured, the manager is all over those guys like white on rice when they don’t use a fresh bowl to mix my salad and a lone crouton makes it’s way into my salad.

Anyway, I got this idea from what Andrew orders just about every time we go.  He gets spaghetti, something Samuel and I cannot have there,  because the pasta is wheat pasta.  But it looks goooooood!  It comes with two rather large Italian sausages on top of this huge bowl of spaghetti.  That part looks a little weird, but that’s just me cuz I live in the country and have nothing but men in my house.  The sausages just look a little…uh…like something your pet would leave behind.  OK, ok….doesn’t sound like something you’d wanna eat, right?  Well, Italian sausage is GOOD.  So, what I did at home was cook the sausages on the grill (you could probably just use a frying pan) and then cut them in slices when they were cooked through.  I then added the sausage slices to my pasta sauce and let it simmer a bit.  Yummo!  Really nice change of pace  and much easier than making your own meatballs, that’s for sure!!

Guess what’s for dinner tonight!?

Tweakalicious Stroganoff Recipe!

Tweakalicious Stroganoff Recipe!

I posted a Beef Stroganoff  recipe a back in February.  You can click HERE to view the “original” recipe I posted.   As I was thumbing through my recipes recently, I was reminiscing about a sausage stroganoff my Mama used to make.  I asked her if I was remembering correctly, since my memory fails me quite often when my fibromyalgia is flaring.  As tasty as the beef stroganoff was, it was really lacking when you actually bit into the meat.  The gravy was awesome, but if you used a chunky form of beef, it was bland inside.  So, tonight I tried what I’d been dreaming about the last couple weeks.   Here is the tweaked recipe.

Gluten Free Sausage/Beef Stroganoff


  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 medium onion, chopped
  • 3 tablespoons brown rice flour
  • 1 can gluten free beef broth
  • 1 tablespoon catsup
  • 1 teaspoon gluten free Worcestershire sauce (Lea and Perrins)
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 dash nutmeg
  • 1/2 lb mushrooms
  • 1 cup sour cream, room temperature
  1. Set sour cream aside to warm to room temperature.
  2. Brown sausage and beef together.  When almost done, add onions and mushrooms and saute.
  3. Stir in flour.
  4. Gradually add broth, stirring constantly.
  5. Add catsup, worcestershire, pepper, basil, and nutmeg.
  6. Simmer at least 15 minutes, stirring occasionally.
  7. Just before serving, stir in sour cream and heat.
  8. Do not allow to boil.
  9. Serve with brown rice pasta or rice.

This lived up to my BEST memories!  I will never make it any other way because this was so good.  Enjoy!!

New Gluten Free Recipe – Curried Chicken

Curried Chicken

One of the many things I need to post on that has occurred in the past 3 1/2 months is our week long vacation to Topsail Beach, NC with family.  My sister-in-law, Joy, made a dish that everyone loves, because in the end, you make it like you want it.  It is very simple and naturally gluten free.  No special ingredients needed!


32 oz chicken broth

cooked chicken from 6 chicken breasts or one whole chicken

1 onion sauteed in EVOO

1/4  cup cornstarch to thicken

3 Tbs Indian Curry

garlic salt to taste…I added a couple cloves fresh garlic and used regular salt to taste

Saute onion and garlic in EVOO .  Add chicken broth and heat through.  Then add the cornstarch to thicken it like gravy.  I would suggest reserving a small amount of the chicken broth to the cornstarch and mixing it into a liquid rather than adding the dry cornstarch.  It prevents lumps of cornstarch that you have to work yourself to death to get them out!  Lastly, add the curry and salt to taste.   Serve over rice.  Top with condiments!

The interesting thing about this dish is the next step – the condiments!  Have available an array of items to go on top of your dish, so each individual can make it their on concoction.   These are what we had available.


coconut flakes


pineapple chunks

boiled eggs, crumbled

jarred mango chutney – found in the Asian section of the grocery store

Drop me a note if you try it and let me know what you think!  To me, the chutney makes it, because it is a bit spicy.  This is also a dish that will freeze well, so you can make a large batch and save some for a busy day when cooking dinner isn’t looking too promising.  I’ve had a lot of those lately!


The Gluten Free Dinner Table – Week of Feb. 15th

The Gluten Free Dinner Table – Week of Feb. 15th

I will not lie… I have only used one of these recipes this week, but I have tried them all and want to share them with you.  I’m still in a lot of pain with my back and well, it was easier to stick with things I was familiar with making.

Beef Stroganoff

To be honest, I’m not sure the proper way to post this recipe since it was one I tweaked to meet my needs and to meet the ingredients I had in the cabinets, so I’ll make sure I give credit where credit is due.   I found this recipe on Recipezaar and the comments were so interesting, I was intrigued.   There were a couple ingredients that I’d never used in my Plain Jane stroganoffs in the past and I was hoping with the tweaking that it would be one that my husband would be game for having again.  The key with Kenny and stroganoff is…don’t let him even come CLOSE to seeing sour cream.  It doesn’t matter what the final result is, if he knows there is sour cream…I’m just sayin’.

Here is the recipe with my changes…

Gluten Free Beef Stroganoff


  • 1 1/2 lbs  beef (ground beef, stir fry beef, thinly sliced steak or roast…your preference.)
  • 1 medium onion, chopped
  • 5 tablespoons Smart Balance
  • 3 tablespoons brown rice flour
  • 1 can gluten free beef broth
  • 1 tablespoon catsup
  • 1 teaspoon gluten free Worcestershire sauce (Lea and Perrins)
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 dash nutmeg (I used apple pie spice because that’s what I had and it had nutmeg IN it!)
  • 1/2 lb mushrooms
  • 1 cup sour cream, room temperature
  1. Set sour cream aside to warm to room temperature.
  2. Brown beef until almost done, then remove from frying pan.
  3. Saute onions and mushrooms in  Smart Balance.
  4. Stir in flour.
  5. Gradually add broth, stirring constantly.
  6. Add catsup, worcestershire, pepper, basil, and nutmeg.
  7. Return beef to gravy mixture.
  8. Simmer at least 15 minutes, stirring occasionally.
  9. Just before serving, stir in sour cream and heat.
  10. Do not allow to boil.
  11. Serve with brown rice pasta or rice.
This was REALLY good!  The spices gave it a slightly sweet taste and my husband DID like it.   I don’t feel the need to rush out and get nutmeg, because the apple pie spices worked wonderfully and I HAVE them already, but I’d try the nutmeg if I had it.  We served the dish with Tinkyada pasta but I think I would prefer brown rice.  You know, rice and gravy just kind of go together.   This made me think back to when my mother would make sausage stroganoff and we served it on toast.  I think that could work well here too, as long as your toast is gluten free.

Sausage Rolls

I really need to make these again because they are one of Samuel’s favorite things for breakfast.  It is very simple and they reheat nicely.  The recipe is here on Pamela’s website.

Ginger Lemon Girl’s Everyday Chocolate Cake

Let me first of all say…NO WAY to having this every day!  It is just too good!  If you do choose to have it every day, email me in a few weeks and I’ll send you the link to Weight Watchers on the web.  😉

I made this cake for Samuel’s 19th birthday last fall, making two round layers and using icing from a can.  You can NOT tell that this is gluten free.  We served it to over 25 college students and no one was the wiser.  It felt like such an accomplishment!  You will notice a carrot cake recipe on the page I linked above.  I have not personally made this but have heard rave reviews from the gals on the Gluten Free Recipes email loop.

Let me know if you try one of these and how it turns out!  I love hearing from my readers!