Recipes


Sara's Gluten Free Bread 

GF Bread Mix

Multiply for whatever amount you want to keep on hand.  The amount listed makes one loaf.  If you multiply to keep this in stock, use 3 1/2 cups flour mix per loaf.

1 cup sorghum flour
3/4 cup Tapioca flour
3/4 cup potato starch
1/3 brown rice flour
1/4 cup sugar
1/4 cup white rice flour
1 TBS millet flour
1 TBS oat flour
3 1/4 tsp xanthan gum
2 tsp sea salt

Mix all of the above ingredients well and store in an airtight container or use immediately.

Ingredients:
GF flour mix
2 1/4 tsp dry active yeast (1 packet)
2 large eggs
1 TBS honey
1/3 cup oil
1-1/4 cups warm water

To bowl attachment of stand-up mixer add:
flour mix
yeast

In a separate bowl combine all liquid ingredients and whisk until well combined.
Pour wet ingredients into dry ingredients all at once.
Turn mixer on low until blended (about 30 minutes).
Stop mixer and scrape sides and bottom.
Slowly turn mixer to medium high and mix for 3 minutes.

Pour mixture into greased bread pan.

Cover with clean kitchen towel and set aside in a warm place for about 90 minutes or until dough rises just above rim of pan.

Preheat oven to 350 degrees.

Bake bread for 60 minutes or until center of bread is at least 200 degrees.  After the first 20 minutes of baking, cover bread with foil to prevent the top from burning.

After removing from oven, let the bread cool in the pan for 10 minutes.

Remove bread from pan (you may need to loosen the sides with a blunt knife) and let cool completely on a wire rack.

Slice with a serrated knife and enjoy!





 Orange Pork Tenderloin
Makes 8-10 servings,  at approximate 172 calories per serving. 

Pork Tenderloin, about 2 pounds
2 shallots, chopped
8 TBS no sugar added orange spread (just fruit, no sugar substitute - in the jam section at store)
1 tsp stevia
2 cups water

Put everything in a crockpot, spreading the orange spread over the pork, and cook on low for 6-8 hours.


Goes great with rice or mashed potatoes and sweet peas.




Leftover Chicken Soup
Makes 70 calories per cup.


6 ounces of cut up leftover roasted chicken
1 bag frozen sweet peas
1 can summer crisp corn
1/2 onion
1 can diced tomatoes
broth or water to thin to preferred soup consistency

Served here with two mini corn muffins (50 calories each).





Baked Parm Perch
Serves 4 at 154 calories per serving

Mix together 2 TBS bread crumbs, 1 TBS freshly grated Parmesan,
1 tsp dried basil and a pinch of salt.
Rinse and pat dry 1 pound of perch, cut into 4 oz servings.
Place fish is lightly greased pan and drizzle with 1 TBS melted butter.
Evenly sprinkle bread crumb mixture over fish.
Bake at 400 degrees for 12 minutes.
Drizzle with fresh lemon juice.


Serve with rice and broccoli.




Taco Soup
 about 165 calories per cup
1 can light kidney beans
1 can pinto beans
2 cans 28 oz diced tomatoes
1 can Rotel tomatoes
1 can 14.5 oz diced tomatoes
2 cans Mexican corn
1 package taco seasoning
1 package chili seasoning
1/2 onion, diced
1 pound 4 oz browned 93-95% lean ground beef
(weight is after browned and drained; start with about 1.75 pounds raw; I also like to rinse my ground beef after browning)
Put all ingredients in crock pot and simmer all day on low, or a few hours on high.
(For shorter cooking time, put in large pot, bring to boil, then simmer for 45 minutes to 2 hours. )
For those not counting calories (or who have enough calories to spare), top with corn chips, Mexican blend of cheese, and sour cream.




Grilled Chicken over Couscous with Lemon Basil Sauce
with Grilled Parmesan Zucchini
Approximately 238 calories



Season chicken with salt and pepper and grill.  I used thin sliced boneless, skinless breasts, so I only grilled 5-6 minutes per side.

Cut zucchini lengthwise.  Rub with extra-virgin olive oil then sprinkle with salt & pepper.  Grill 5 minutes per side.  While still on grill, grate parmesan cheese over the zucchini and keep on grill until cheese is melted.

For lemon-basil sauce, heat one cup half-and-half to boiling.  Mix 1 tablespoon cornstarch with the juice of three lemons.  Add to milk.  Add 1 tablespoon dried basil.  Simmer until slightly thickened, about five minutes. 

Put one-quarter cup couscous on plate.  Place one grilled chicken breast on top of couscous.  Top with two tablespoons lemon-basil sauce.  Place two parmesan zucchini halves beside chicken.

Serve with salad. 





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