Light Corn Supper/Light Pea Supper

LIGHT CORN SUPPER

10-12 oz frozen corn
4 oz colbyjack
1 Tbsp. butter
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
Cream
1/4 c. mayonnaise
Salt and pepper to taste

Cook corn according to package direction. Melt cheese with butter and mix into corn. Let cool slightly. Mix in rest of ingredients.


LIGHT PEA SUPPER

10-12 oz frozen peas, cooked according to package directions and cooled
4 oz colbyjack, shredded
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
1/4 c. mayonnaise
Salt and pepper to taste

Mix all ingredients together.

Mexican Macaroni and Cheese

MEXICAN MACARONI AND CHEESE

8 oz GF pasta
8 oz ground beef
2.5 oz pepper-jack cheese, shredded
7.5 oz colbyjack, shredded
10 oz canned green chiles, drained and pureed
Cream

Cook pasta according to package directions. While pasta is cooking, brown ground beef. Mix in cheese, chiles, and enough cream to make sauce. Drain pasta and add to meat mixture. Mix well.

Our Yogurt Breakfast

We eat basically the same thing every morning - Greek yogurt. But not straight out of the carton. Here's how I make it. All measurements are by weight.

Prep:
I start with a 32 oz container of plain Greek yogurt. Usually I buy store brand, since there's such a price difference between it and name brands! I set a medium strainer over a small mixing bowl, lined with a large coffee filter. I empty the whole container into the strainer and put it in the fridge for 24+ hours to drain. When it's done, I have about 24 oz of very thick yogurt.

To make individual servings:
Combine a single serve (5-6 oz) flavored yogurt (I use Chobani) with enough strained plain yogurt to make 12 oz. Add 2 oz heavy cream. Whisk together until smooth. Divide into two servings, 7 oz each.

I make it the night before and put it into 1-1.5 cup plastic storage containers. When we wake up, all we have to do is take it out of the fridge and breakfast is ready!

Oven Fried Eggplant

OVEN FRIED EGGPLANT

Eggplant, sliced into 1/2-inch rounds
Italian bread crumbs
Olive oil cooking spray (I used Pam)

Preheat oven to 375. Coat a cookie sheet with a layer of cooking spray.

Pour bread crumbs in a plate. Bread both sides of the eggplant rounds. Place on the cookie sheet.

Spray the tops of the eggplant evenly with cooking spray (I used a good bit).

Bake for 15-20 minutes. Flip the rounds over and spray them again with cooking spray. Bake an additional 15-20 minutes.


Serve as is or:
1. Use to make eggplant parmesan (tomato sauce, mozzarella, parmesan)
2. Place on bread with eggplant parmesan ingredients to make a sandwich


Eggplant equivalents:
1 medium = about 1 1/2 lbs
1 medium = 4 to 6 servings
1 lb = 3 to 4 c. diced

GF Italian Bread Crumbs Copycat

ITALIAN BREAD CRUMBS COPYCAT

3/4 c. GF cracker crumbs (I used Rice Thins) OR 1 c. GF bread crumbs
1/2 tsp. salt
1/2 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sugar
Dash oregano

Mix together. Store in a cool, dry place.

Cornbread Base

CORNBREAD BASE

1 1/4 c. GF flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten

Preheat oven to 400. Grease pan (8-inch, 9-inch, or (my favorite) cast iron skillet). Mix together flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg. Stir until combined.

Pour batter into pan. Top with a thin layer of olive oil. Bake 20-25 minutes or until cooked through. You can turn on your broiler for a few minutes to brown the top well.

*This is good as is, but get creative! Here are some ideas:
1. Corn dogs - add (whole or sliced or chopped) hot dogs to batter. Mix mustard into the batter. You can also add chopped onions or onion powder. I use 4 hot dogs per half recipe of cornbread and bake in my small cast iron skillet.
2. Mexican cornbread - add any combination of ground beef, chicken, diced green chilies, shredded cheese (cheddar, colbyjack, pepperjack, or preshredded Mexican blend work well!), cumin, onion powder, garlic powder, chili powder


Recipe by weight:

200 gr King Arthur gluten free flour
108 gr Quaker cornmeal
50 gr sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten


Including this since I'm usually only cooking cornbread for hubby and me (the boys react to corn products so I make them something else when we eat it)...

Halved:

100 gr flour
54 gr cornmeal
25 gr sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. olive oil
1/2 egg

Creamy Honey Mustard Salad Dressing

I combined a few different recipes to come up with this super yummy creation! And it's so easy to remember how to make it!

CREAMY HONEY MUSTARD SALAD DRESSING

3 parts mayonnaise
3 parts olive oil
2 parts dijon mustard
1 part honey (I use a good local honey)
Salt to taste

Whisk together and chill.

For 2 c. yield:

147g mayonnaise

141g olive oil

105g mustard

74g honey