Easy Instant Pot Beef Stew



  • Servings: 4-6
  • Difficulty: easy
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You won’t need all day to make this hearty beef stew

Recipe by glutenfreelady


  • 1 1/2 pounds
    chuck or stew meat, cut into 1 inch chunks*
  • 1/2 bag
    frozen pearl onions
  • 3
    carrots, peeled and chopped into one inch chunks
  • 1
    large russet potato, peeled and cut into one inch chunks
  • 4 oz
    sliced button mushrooms
  • 1 1/2 cups
    beef stock or broth
  • 3 tablespoons
    tomato paste
  • 1/2 cup
    red wine of choice

  • salt and pepper to taste
  • 1 tablespoon
    Mrs. Dash original seasoning mix*
  • 2 teaspoons
    Italian seasoning*
  • 1/4 to 1/2 cup
    instant potato flakes*
  • 1 tablespoon
    vegatable oil

Cooking Directions

  1. Set instant pot to saute function. Add oil when beep indicates pot is hot
  2. Dump beef chunks into instant pot and saute until slightly browned.
  3. Add stock and wine, and stir to deglaze the instant pot.
  4. Add potato and vegetables and seasonings on top of beef.
  5. Turn off instant pot. Close and lock lid, then set stew function to 35 minutes.
  6. When time is up, carefully release steam. Carefully open the lid of the instant pot.
  7. Use instant potato flakes to thicken stew to desired thickness.

    * do not flour beef before adding to instant pot as this may cause scorching.
    * use any seasoning you like
    * use instant potatoes to thicken the stew instead of flour


Creamy shrimp boil pasta



Creamy shrimp boil pasta

  • Servings: 6-8
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com


  • 1 lb
    gluten free fettucini
  • 1-2 tablespoon
    grapeseed oil
  • 2 tablespoon
    dairy free spread
  • 2
    sausage links, cut into 1/4 inch pieces
  • 1 lb
    medium shrimp, peeled and deveined
  • 1-2
    garlic cloves, minced
  • 1 cup
    diced onion
  • 2 tablespoons
    white rice flour
  • 1
    red bell pepper, diced
  • 1 cup
    chicken broth
  • 1 cup
    dairy free milk
  • 2-4 teaspoons
    Old Bay seasoning
  • 1 cup
    corn kernels

Cooking Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
  2. Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
  3. Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

Gluten free Stuffed Peppers



This is one of my favorite dishes.  It takes a bit of time to put together but it is still an easy and really tasty dinner.

Gluten and dairy free Stuffed peppers

  • Servings: 4-8
  • Difficulty: easy
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Recipe by easyglutenfreeblogspot.com

* you can leave out the rice if you like. It did not make a difference in the finished product.


  • 2 large or three medium
    bell peppers of any color
  • 1 lb
    ground sausage, hot or mild
  • 1 onion
  • 8
    button mushrooms, diced
  • 1 clove
    garlic, minced
  • 1 cup
    cooked rice*
  • 1/4 cup
    Go Veggie grated dairy free parmesan
  • 1 1/2 cups
    bottled marinara sauce, divided

Cooking Directions

  1. Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
  2. Wash the peppers and slice them in half lengthwise. Remove the seeds and internal ribs from the peppers then microwave them on high for 3 minutes to begin their cooking process and set them aside in the baking dish.   I did not microwave the peppers, but you can if you like.
  3. In a large nonstick skillet over a medium high heat crumble and brown the sausage with the mushrooms and onions until the onions are translucent and the meat is pretty well broken up.
  4. Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
  5. Add the rice (if using), grated cheese and ½ cup of the marinara sauce to the meat mixture then stir to combine before stuffing it into the peppers.   I mixed this all up in the frying pan (I did not use the rice)
  6. Top the peppers with a little sauce and pour the remaining sauce into the bottom of the baking dish then add a few tablespoons of water if the baking dish looks too dry.   I just put water into the bottom of the pan-about a 1/4 cup
  7. Cover with foil and bake for 30 minutes then remove the foil and bake uncovered for an additional 15 minutes. When they come out of the oven, spoon over some of the pan sauce and sprinkle with more grated cheese and they’re ready to serve.   Peppers should be tender when pierced with a knife.
  8. I left the rice out because, in my opinion, it is only a filler-I didn’t feel it was needed, but you can, of course, use it.  This is a nice change from beef filled peppers.

Pot roast in the crock pot


Pot Roast in the Crock Pot

  • Servings: 4-6
  • Difficulty: easy
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Make pot roast the easy way!  In the crockpot.


  • 1
    2-3 pound chuck roast
  • 1/2 bag
    baby carrots
  • 1 medium
    onion, sliced
  • 1-2 teaspoons
    minced garlic or to taste
  • 2 tablespoons
    tomato paste*
  • 1 cup
    red wine*
  • 2 cups
    beef broth
  • 2
    bay leaves
  • 1 teaspoon
    salt or to taste
  • 1/2 teaspoon
    black pepper, or to taste
  • 1 teaspoon
    Mrs. Dash original-optional

Cooking Directions

  1. Sprinkle salt, pepper and Mrs. Dash evenly over chuck roast.  Put roast, carrots, and onion in a lined crockpot. Combine in a 2 cup glass measuring cup wine and tomato paste, whisking to combine.  Pour into crock pot over roast. Pour broth over roast.
  2. Cover and cook on high setting for 30 minutes.
  3. Reduce to low and cook for 6-7 more hours,  turning about every two hours for even cooking.  Continue cooking until roast easily breaks apart with fork, or is desired doneness.
  4. Remove roast to serving platter, along with vegetables.  Remove 2 cups cooking juices to a fat separator measuring cup.  Make gravy.  See instructions below.

Making gluten-free gravy is easier than you think, and you don’t need cornstarch.  The secret is using white rice flour and a lot of whisking.  You want to use this ratio:

1 tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid

  1. Melt your dairy free spread in a large, heavy skillet over medium heat
  2. when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
  3. whisk to incorporate the flour into the spread-this is your roux
  4. slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
  5. the flour will incorporate to thicken the gravy
  6. Keep whisking and adding broth until desired thickness is achieved.  You may not need all of the broth.
  7. Add your 1/4 teaspoon of salt, pepper, and your favorite herbs.

* You can buy individual 2 tablespoon packets of tomato paste to reduce waste.

* You can use broth instead of wine, but I recommend using the red wine if possible

Easy crockpot Lo Mein


Craving Chinese?  This will fit the bill!

Easy crockpot Lo Mein

  • Servings: 4-6
  • Difficulty: easy
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You won’t miss takeout with this easy crockpot recipe

You can get gluten free oyster sauce from Wok Mei at Amazon.com

***** stars


  • 2 pound
    pork shoulder
  • 1 package
    frozen asian style vegetables (with or without sauce)
  • 1/3 cup
    gluten free soy sauce
  • 1-3 cloves
    garlic, minced
  • 2 tablespoons
    brown sugar
  • 1 tablespoon
    gluten free oyster sauce
  • 1 tablespoon
    chili sauce
  • 1 tablespoon
    ground ginger
  • 1 teaspoon sesame
  • 1 box
    gluten free spaghetti

Cooking Directions

  1. Line a large crockpot with a liner. Spray with cooking spray.
  2. Put pork shoulder in crockpot. Mix sauce ingredients together in a medium bowl and pour over pork loin.
  3. Cook on high for 30 minutes. Reduce to low and cook an additional 5-6 hours, or until pork shreds easily.
  4. Remove pork from crockpot and shred. Return to crockpot.
  5. Cook vegetables according to package directions. Add to crockpot.
  6. Cook pasta according to package directions; drain Toss with pork mixture.
  7. Serve.

Gluten free Turkey Meat loaf



Since I have been following Weight Watchers this week, I went through some of the recipes on their website and found a great alternative to beef meat loaf.   Weight Watcher’s points per serving: five.  I made this recipe gluten free by adding in Ian’s gluten free bread crumbs.   Feel free to share or print this out.

Easy Gluten free Turkey meatloaf

  • Servings: 8
  • Difficulty: easy
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  • medium uncooked onion(s), finely chopped
    0 Points
  • medium sweet red pepper(s), finely chopped
    0 Points
  • pound(s) uncooked 93% lean ground turkey
    15 Points
  • pound(s) uncooked ground turkey breast, lean
  • cup(s)ketchup, divided
    13 Points
  • Tbsp mustard
    0 Points
  • tsp Worcestershire sauce
    0 Points
  • tsp garlic powder
    0 Points
  • 1tsp table salt
    0 Points
  • 1tsp black pepper, freshly ground
    0 Points
  • 1cup Ian’s Panko Breadcrumbs, Italian Style
    4 Points
  • 1 large egg
    2 Points


  • Preheat the oven to 400ºF. Place the oven rack in the center of the oven. Spray a baking sheet with cooking spray.

  • Spray a large nonstick skillet with cooking spray and set over medium heat. Add the onion and bell pepper; cook, stirring occasionally until softened, about 5 minutes. Remove from the heat and let cool 10 minutes.

  • Blend together the ground turkey and turkey breast, the onion mixture, 1/2 cup of the ketchup, the bread crumbs, egg white, mustard, Worcestershire sauce, garlic powder, salt and pepper in a large bowl. Transfer the mixture to the baking sheet and shape into a 5×10-inch loaf, about 2-1/2 inches thick. Spread the remaining 1/2 cup ketchup over the top of the meat loaf. Bake until a thermometer inserted into the center of the meatloaf registers 165ºF, about 45 minutes. Remove from the oven and let stand 10 minutes before slicing.