Believe it or not…
… This remarkably filling breakfast quiche is actually Gluten-Free!
The recipe makes a generous pan full of broccoli, peppers and cheese that the whole family – and guests – will come back for more of, and won’t even notice it’s gluten-free.
I make this a crustless quiche because that way it’s easily gluten-free and low carb. If you don’t mind the carbs, you could use a crust, like one of those linked below, but no one seems to miss the crust. They also don’t seem to mind the generous serving of veggies they’re getting along with the spicy, cheesy baked eggs.
This whole foods, vegetarian quiche recipe makes a deliciously satisfying breakfast, lunch or main dish for dinner. It’s easy to bake and take, too, so I take it to pot-lucks and carry-in dinners…or to a neighbor who may need an easy meal to heat up.
When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish?
This version is “lightened up” with chicken so it will be a little healthier…my original version is made with beef.
There are so many wonderful ways to cook chicken stuffed peppers while peppers are in season. I like to use cubed chicken breasts in my chicken stuffed peppers because everyone in my house absolutely loves them! Here in N.E. Ohio, this year’s crop of green bell peppers were so succulent that my husband (Al the Grinch) even commented about how good and tender they were.
Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.
Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!
However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.
Just for the record, I have found…
My family absolutely loves this shepards pie recipe. It’s a classic meal in a dish which is sure to please the hungry people at your table. This Shepherds Pie is easy to make with simple ingredients. And, to make it even better, it’s Gluten-Free.
This old family favorite is made from scratch, even the sauce, so you know that it’s safe for a gluten-free diet.
Since the chicken is boneless and skinless, it’s easier to serve and clean up than the bone-in version.
You can use your favorite vegetables in it, but our favorites are either green beans, or peas and carrots, or chopped broccoli. You’ll have a complete meal in one dish with this gluten-free casserole. If you want to make it dairy-free, you can use the oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.
Just the right mix of herbs combined with celery, mushrooms and onion, then tossed with the cornbread and cooked a bit more. On your plate it mingles with the gravy for an ideal side dish for chicken or turkey. We sometimes try other herbs and seasonings, but this is our traditional favorite. You can also stuff your favorite…
Tamale Pie is a traditional Tex-Mex dish that my family and most people I’ve ever served it to rave about.
Making a Tamale Pie is pretty easy.
You simply put chili in a casserole dish, stir in some cheese and top it with cornmeal mush….
Page 1 of 2