In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
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.
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.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* 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 diced
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
Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
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.
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.
Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
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)
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
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.
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.
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.
Cover and cook on high setting for 30 minutes.
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.
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
Melt your dairy free spread in a large, heavy skillet over medium heat
when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
whisk to incorporate the flour into the spread-this is your roux
slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
the flour will incorporate to thicken the gravy
Keep whisking and adding broth until desired thickness is achieved. You may not need all of the broth.
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
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.
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.