Broccoli Cheese Casserole

Yes, you can have this for Thanksgiving and it does not even require a trip to the health food store for special ingredients. 

Broccoli Cheese Casserole
1 cup uncooked instant brown rice
8 oz package frozen chopped broccoli, thawed
1 small onion, chopped fine
1 can Progresso Vegetable Classics Creamy Mushroom soup
1/2 Cheese Whiz (I put on low in the microwave just enough to soften and measure out)
1/4 cup milk
2 Tablespoons butter

Thoroughly combine all ingredients in a medium bowl.  Put in 2 quart, ungreased casserole dish and bake in 300 degree oven for 30 minutes.

Mardi Gras Jambalaya

I don't know how authentic this is; all I know is I like it and the kids like it, too. I think I got this recipe out of the St. Louis Post-Dispatch many years ago. When I make this, I usually use about 3 skinless, boneless chicken tenders, a roll of turkey sausage and cut everything else in half. I'm giving you the full, original recipe.

Joe's Jambalaya
1 1/2 pound boneless, skinless chicken breasts, cut in 1" pieces
salt and pepper to taste
1/4 cup oil
1 1/2 pound sausage, sliced 1/4" thick
4 cup chopped onion
2 cup chopped celery
1 1/2 cup chopped green bell pepper
5 cup chicken stock
1 tablespoon minced garlic
4 cup uncooked rice
2 tablespoon browning agent (i.e. Kitchen Bouquet, Brown James, etc)
2 tablespoon seasoned salt (i.e. Season-All)
2 cup chopped green onion

In 8 quart pot, heat oil. Season chicken with salt and pepper and brown in hot oil over medium-high heat. Add sausage; cook for 5-7 minutes. Remove meats from pan and set aside.

In same pot, cook and stir onion, celery, green pepper and garlic 7-10 minutes until vegetables begin to soften and wilt. Stir in chicken stock, reserved meat, browning agent and seasoned salt. Bring to boil.

Add rice. Return to boil. Reduce heat to simmer. Cover and cook 10 minutes. Remove cover and quickly stir rice to switch from top to bottom completely. Cook, covered, 15-20 minutes longer until liquid is absorbed and rice is tender. Stir in green onion. Makes 12-15 servings.

Superbowl Prep

Big screen tv, beer, soda, sandwiches, chips and dips; all ready for this year's crop of Superbowl commercials. Oh, yeah...football, too.

This dip is a little different from most Spinach-Artichoke recipes. The secret ingredient that gives it such a special flavor and texture is Alfredo sauce. READ INGREDIENTS CAREFULLY. There are some wonderful varieties of Alfredo sauce that are safe and gluten free, my personal favorite is Taste of the Hill from St. Louis, MO. The recipe is originally from cdkitchen.com; as usual, I've altered it a bit.

This dip is excellent served with anything from tortilla chips, Blue Diamond crackers, or Glutino snack crackers.

Spinach-Artichoke Dip

Ingredients:
4 teaspoons minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated fresh Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Directions:

Preheat oven to 350 degrees.

In medium bowl mix garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Spread into an 8x8 inch baking dish, cover and bake in preheated oven 35-40 minutes, or until cheeses are melted and bubbly. Serve warm.

Easy Breakfast Casserole

It seems most breakfast casserole recipes have half a loaf of bread cubes in them. Or lots of flour. Here is a simple, tasty recipe I've worked on that is wheat and gluten free.

Easy Breakfast Casserole

10 eggs
1 12-16 oz. bag of Ore Ida Country Style hash browns, partially thawed
1 lb. breakfast style turkey sausage, cooked (can use regular pork sausage, if desired)
OR 1 lb. finely chopped ham
2 cups grated cheddar cheese
1/4 - 1/2 cup finely chopped onion, depending on taste
Salt and pepper to taste

Preheat oven to 350 degrees.

Combine hash browns, cooked sausage, cheese and onion in large bowl. Spread evenly into a greased, 9" x 13" pan. In bowl crack and wisk the eggs. Pour over mixture in pan. Salt and pepper to taste.

Bake for approx. 35-40 minutes or until center of casserole is firm and beginning to pull away from sides of pan. Remove from oven and serve.

Father's Day Pancakes

Pancakes- blueberry, chocolate chip, bacon, plain. How do you like them? This recipe from Bob's Red Mill makes enough you can have some for every taste. (We made lots more than 8 pancakes with a 1/4 cup measure.) I just scoop about a cup at a time into a small bowl, stir in my mix-ins and make pancakes for all my picky eaters.

Wheat Free & Gluten Free Pancakes
Contributed by Bob's Red Mill Natural Foods

Ingredients 1-1/2 cups Wheat Free Biscuit & Baking Mix 1 Egg 2 Tb Sugar 1/4 cup Vegetable Oil 2 cups Water (scant)
Directions
Place wheat free biscuit mix into a medium size mixing bowl. Combine in another bowl the egg, sugar, vegetable oil and water, blend well. Pour liquid into wheat free biscuit mix and whisk until just mixed. Option: fold in fresh, frozen or drained canned blueberries (or other extras as desired). Spoon onto 375� griddle, as pancake rise and bubbles appear flip over; grill till lightly golden brown. Enjoy! Makes 8 pancakes. NUTRITIONAL INFORMATION Servings Size: 1 Pancake Calories 180, Calories from Fat 80, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 260mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 5g and Protein 4g.

Fake-uccino

Coffee is my one serious addiction. When the doctors go through the list of medications and ask about “recreational drug use?” I admit “Caffeine.” I love quality rich coffee, and I love fu-fu iced whipped things at the coffee houses. I don’t love all the sugar and fat in those fu-fu things. I’ve also learned there is sometimes even wheat protein in them to thicken them up. To save money, calories, and my Epi-pen I have developed this recipe. The calorie savings is not substantial over some drinks, but every little bit helps. Plus, at least I know what's in this.

Makes 3-4 servings

3 Individual packets of instant hot chocolate mix
3-4 rounded teaspoons instant coffee
1 cup Half and Half
1 teaspoon vanilla extract
2 cups ice cubes

Blend everything in blender, pour into glasses. Top with whipped cream if desired. Enjoy!

Chicken Patties

This one came to me in a desperate moment one morning after the usual "What's for dinner tonight?" I figured I make tuna patties, why not chicken? This is super-simple. Try serving on wheat-free buns with mayo, lettuce and white American cheese.

Chicken Patties - Makes six servings
2 12.5 oz can Swanson canned chicken breast (or other gluten-free brand)
2 eggs, beaten
3 Wasa light rye crackers, crushed (or gluten-free bread or crackers for gluten-free version)
2 teaspoons Scarbough Fair Chicken Spice
Salt and pepper to taste

1-2 tablespoons cooking oil

Drain liquid from chicken. Mix all ingredients but oil in medium bowl. Form into four patties. Heat oil over medium heat. Cook patties about 7 minutes on one side, 5 on the other; or until cooked through and nicely browned.