Healthy Recipe: Gluten Free Vegetarian Taco Pie

Healthy Recipe: Gluten Free Vegetarian Taco Pie

Hi everyone!

Here is my latest recipe on ladychoices.com! Please go check it out and share with a friend!

{Slow Cooker} Overnight Cinamon Apple Gluten Free Oatmeal

{Slow Cooker} Overnight Cinnamon Apple Oatmeal

Yield: 4 Servings

Serving Size: 1 cup prepared oatmeal, 1 tablespoon dried fruit,

Ingredients

• Non-stick cooking spray
• 2 large tart apples (such as Granny Smith or Pink Lady), chopped
• 1 1/2 cups skim milk
• 1 1/2 cups water
• 1 cup whole grain oats
• 3 tablespoons packed dark brown sugar
• 2 tablespoons butter
• 1 tablespoon cinnamon (more or less to your taste)
• 2 tablespoons milled/ground flaxseed
• 1/4 teaspoon kosher salt

Additional Toppings

• 1/4 cup dried fruit (raisins, cranberries)
• 1/4 cup chopped nuts (walnuts, almonds, pecans)

Instructions

Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.

If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)

Nutritional Information:

Calories: 321; Fat: 13 g; Carbohydrate: 46 g; Fiber: 6 g; Protein: 7 g

 

Link to my video tutorial: http://youtu.be/1gnzVD6bliQ

Link to original recipe: http://chocolate-broccoli.com/2012/09/slow-cooker-overnight-cinnamon-apple-oatmeal.html

Gluten Free Vegetarian Taco Pie

[gallery type="square" ids="1624,1626,1627,1628,1629,1625,1631,1632"]

[youtube=http://youtu.be/SQoRYqEwXMQ]

1. Ingredients: onion, bell pepper, carrots, soy chorizo, can of diced tomatoes, cheddar cheese, corn tortillas, veggie crumbles, taco seasoning (not pictured) and minced garlic (not pictured)


2. Dice onion, carrots, and peppers to bite size pieces.


3. Saute minced garlic in extra virgin olive oil under medium heat for about 2 minutes. Then add chopped raw veggies. Cook until soft, for about 5 minutes. Stir occasionally.


4. Add in soy chorizo and veggie crumbles, stir a few times then add you diced tomatoes.


5. Next, add your seasoning of choice. I used the Target brand of Taco Seasoning. But you can use any taco spices.


6. Turn oven on to 400 degrees Fahrenheit. While oven is heating begin assembling your pie. Treat it just like a lasagna and place one layer of corn tortillas  in the bottom of your pie dish. Then, add 2 hefty spoonfuls of your filling. Evenly spread your pie filling then top with a handful of cheese. Place a second layer of tortillas then repeat.


7. Bake in oven for 15 minutes covered with foil. Cheese underneath foil should be completely melted. After the 15 minutes, remove the foil cover then place back in oven until cheese darkens a little. Remove from oven after 5 minutes. Let cool for 10 minutes before cutting.


8. Slice your pie and serve with your favorite taco toppings. I chose homemade guacamole, salsa, and greek yogurt (low cal substitute for sour cream).

ENJOY!

Southern Style Gluten Free Shrimp & Grits

1. [gallery type="square" ids="1601,1602,1603,1604,1606,1605,1607,1608,1609"]
   
   These are the basic ingredients for this recipe. You have: mushrooms, Gluten Free Andouille sausage, corn (i don't like canned corn too munch, but its works just the same), green onions, sweet peppers (great for color) shrimp (which i caught at a great price, $5.25 for half a pound), heavy cream and of course grits which I forgot to take a picture of.


2. Even thought I bought peeled and deveined shrimp, I like to do a second cleaning before I wash and season. I also like to take off the tail.


3. Slice your mushrooms, sweet pepper, corn and green onions. Size to your liking, I don't really like bite size pieces so I cut them medium size.


4. I used about 3 tablespoons of butter...ok maybe 4 tablespoons of butter to a nice and hot pan. I didn't use oil in this dish because I didn't want it to be greasy, plus butter adds a lot of extra flavor!


5. As the butter begins to melt add all of your veggies. Saute for about 3-5 minutes...then...


6. Add in your sausage! Mhmmm sausage!
   Note: This gluten free sausage came precooked, I wasn't a big fan of it being precooked, but it was the only gluten free sausage that I could find at the time.


7. After another 5 minutes add your heavy cream. I wanted to make the sauce for this dish, thick and creamy, so I just eye balled my amount. Its totally up to you and your liking! Then add shrimp! Make sure that you add the shrimp last because you don't want to over cook them and have rubbery shrimp. You can check after a few minutes if you like. Let simmer on low heat for about 8-10 minutes, take it off the heat then let is rest. I like to just leave the food alone & let it do its thing. No need to poke at it all the time.


8. I apologize for not concentrating on the grits as much. I make them all the time so they were pretty easy. You can start them while your sauce is finishing up.
   I also don't measure a lot because I do what comes natural to me. With that being said, I know that I used 2 cups of water, but as for the measurements of the grits I just eye balled it. If you're not sure definitely follow the instructions on the package. Cook until water boils out, stirring constantly (I know, it goes against my wishes), but you don't want burned grits. Also, with this dish you don't want your grits too gritty, so use a little tool called cream cheese...yes cream cheese! It makes them smooth and yummy, also add a tablespoon of butter for flavor.
   Note: I did see on Food Network were someone used mayo instead of cream cheese, I'm not a huge fan of mayo so I didn't go for that.


9. So once everything is done, take your favorite bowl...layer the bottom with your creamy grits and top it off with your shrimp and andouille sausage sauce! Sprinkle a little extra green onion on top and ENJOY!
   Note: My bowl isn't that deep, so its looks as if I have a lot of food, but I don't!