Serve over a fresh green salad, over rice, in a wrap, or by themselves! Delicious, versatile, and easy!
3/4 cup fresh cilantro leaves
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
3 Tbsp olive oil
3 Tbsp orange juice
1 Tbsp lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves
24 jumbo shrimp, peeled and deveined
With a light dusting of snow on the ground this morning, it was finally beginning to feel like winter. This vegetable stew packed full of winter veggies will warm you up on a chilly winter night.
2 tsp olive oil
1 cup chopped onion
1 cup (1/2-inch) sliced leek
1/2 tsp ground coriander
1/2 tsp caraway seeds, crushed
1/8 tsp ground cumin
1/8 tsp ground red pepper
1 garlic clove, minced
4 cups vegetable stock
2 cups cubed peeled butternut squash
1 cup (1/2-inch) sliced carrot
3/4 cup peeled Yukon gold potato
1 Tbsp harissa (optional)
1 1/2 tsp tomato paste
3/4 tsp salt
1 pound turnips, peeled and cut into 8 wedges
1 (15.5-oz) can chickpeas
1/4 cup chopped flat-leaf parsley
1 1/2 tsp honey
1 1/3 cups uncooked couscous
8 lemon wedges
Turkey & Gravy: make a homemade turkey stock with the turkey parts you will not be using and thicken your pan gravy with cornstarch instead of flour to make a gluten-free entree.
Cranberry Sauce: make your own sauce using fresh cranberries, sugar, water, and some grated orange rind to add a unique twist.
Stuffing: See this recipe for a naturally gluten free stuffing: wild rice stuffing
Vegetable Side Dish: many are naturally gluten free, the trick will be reading ingredient labels to make sure any added ingredients are gluten free. Make some pan roasted brussels sprouts with bacon and shallots.
Potato Side Dish: Roast some potatoes in the oven, make mashed potatoes, or baked potatoes. Again, read labels if you will be adding ingredients!
Dessert: Serve fresh fruit and cheese or make a crustless pumpkin pie! Bake until it no longer jiggles and serve the crustless pumpkin pie in individual small ramekins for a unique and playful dessert.
Mix it up this year with the stuffing – try this wild rice stuffing to add a whole-grain to the table and to offer a naturally gluten free option for any guests with allergies!
1/4 cup butter, divided
2 cups thinly sliced leek
1 Tbsp chopped fresh thyme
1 tsp salt, divided
3 cups water
2 cups low-sodium chicken broth (read the label and make sure the broth is gluten free!)
1 cup uncooked wild rice
2 cups uncooked long-grain brown rice
1/2 cup finely chopped peeled turnip
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
2/3 cup chopped pecans, toasted
1/2 cup chopped dried sweet cherries
2 green onions, thinly sliced
Dak Bokkeum is a Korean stewed chicken. You can find the gochujang sauce in an Asian market – it is worth searching for because it really makes the dish!
1/3 cup gochujang (korean chile sauce)
1/4 cup sliced green onion bottoms
2 1/2 Tbsp low-sodium soy sauce
2 Tbsp minced fresh garlic
2 Tbsp minced fresh peeled ginger
2 Tbsp dark sesame oil
1 Tbsp brown sugar
3/4 tsp crushed red pepper
2 lbs skinless, boneless chicken thighs cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water
3/4 cup sliced green onion tops
1 (5-oz) bag fresh baby spinach
1 Tbsp toasted sesame seeds
If you have family and/or friends coming in town for the Holidays – this is a great easy to make breakfast casserole! Also great for Christmas morning, you make and refrigerate it the night before and just pop it in the oven when you wake up! No messing around in the kitchen while everyone else is opening presents! Serve with a fresh fruit salad for a complete meal.
16 oz turkey sausage
8 cups cubed sourdough bread (1/2-inch cubes)
2/3 cup shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute (like egg beaters)
1 Tbsp Dijon mustard
1 can condensed low-sodium cream of mushroom soup, undiluted