Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Time: 5hr 30mins-6 hours
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Creamy shrimp boil pasta

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Creamy shrimp boil pasta

  • Servings: 6-8
  • Time: 30mins
  • Difficulty: easy
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Creamy and delicious shrimp and pasta

Recipe by delish.com

Ingredients

  • 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.

Cheesy gluten free tomato pie

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Cheesy Gluten Free Tomato Pie

  • Servings: 6-8
  • Time: 35 mins
  • Difficulty: easy
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Easy, cheesy and delicious!

Recipe by bettycrocker.com

* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise

Ingredients

  • 9 oz
    can tuna in water, drained
  • 1 small
    onion, diced
  • 1 package
    dairy free cheese, shredded and divided
  • 1 tablespoon
    dairy free spread
  • 1/2 cup
    gluten free Bisquick
  • 1 cup
    dairy free milk of choice
  • 2
    eggs
  • 1/2 teaspoon
    salt or to taste
  • 1/4 teaspoon
    pepper or to taste
  • 1 teaspoon
    Mrs. Dash original*
  • 1 tablespoon
    mayonnaise*
  • 1 large, ripe
    tomato, sliced thinly

Cooking Directions

  1. Spray a 9 or 10-inch pie plate with cooking spray.  Preheat oven to 400 degrees.
  2. In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
  3. Drain tuna and put into a small bowl. Add Mrs. Dash seasoning, salt, pepper and 1 tablespoon mayonnaise. Stir in cooked onion and melted spread. Turn mixture into the greased pie plate. Sprinkle with half of the cheese.
  4. In a small bowl, whisk together Bisquick, milk and eggs, until combined. Pour over tuna mixture. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are ok.
  5. While pie is baking, slice the tomato into thin slices.
  6. Remove pie from oven.
  7. Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
  8. Turn on oven broiler. Place pie under broiler until cheese is melted.
  9. Let cool five minutes before serving.

Crockpot Spring Leg of Lamb

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Crockpot Spring Leg of Lamb

  • Servings: 6-8
  • Time: 5hr 30mins
  • Difficulty: easy
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This is a great recipe to feed a crowd

Recipe by glutenfree lady

*you can use additional broth instead of the wine, but I recommend you use the wine if you can
*You can omit the Mrs. Dash and use your favorite herbs

Ingredients

  • 2-3 lb
    leg of lamb, bone in
  • 1 cup
    chicken broth
  • 1/2 cup
    red wine*
  • 1 tablespoon
    lemon juice
  • 2 tablespoon
    honey or pure maple syrup
  • 2 tablespoons
    dijon mustard
  • 1-3
    garlic cloves, chopped
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    dried rosemary
  • 1 tablespoon
    dried thyme
  • 1 teaspoon
    salt or to taste
  • 1/2 teaspoon
    pepper or to taste
  • 1 tablespoon
    Mrs. Dash original*

Cooking Directions

  1. Combine broth and wine and pour into a lined crock pot. Place lamb in the crockpot. Mix together remaining ingredients and pour over lamb. Cook 30 minutes on high. Reduce to low and cook an additional five hours, turning lamb every 2 hours for even cooking (if possible), until meat is falling off the bone and is fork tender.
  2. Slice lamb and make gravy with the cooking liquid using white rice flour.

Lamb osso bucco (Lamb shanks) in the crockpot

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Osso Bucco is traditionally made with veal shanks, but it’s equally delicious with lamb.

Crockpot Lamb Osso Bucco

  • Servings: 4-6
  • Time: 6-7 hours
  • Difficulty: easy
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Cooking these low and slow makes them tender and delicious.

Recipe by allrecipes.com

Ingredients

  • 2 1/2 pounds
    lamb shanks
  • 2-3 tablespoon
    oil
  • 1/2 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 1 can
    diced or crushed tomatoes
  • 1 1/4 cups
    dry white wine, divided
  • 1 small onion
    diced
  • 3/4 cup
    chicken broth
  • 1 teaspoon each
    thyme and rosemary
  • 2 tablespoon
    dairy free spread
  • 2 tablespoons
    rice flour

Cooking Directions

  1. Heat the oil on medium high in a heavy bottomed skillet. Season lamb with salt and pepper. Brown Lamb Shanks on all sides. Add 1/4 wine to skillet to deglaze the pan and scrape up any brown bits. You can add a splash more if needed.
  2. Add Lamb Shanks to crockpot, adding any leftover wine and browned bits from the pan.
  3. Add tomatoes, onion, chicken broth, and 1 cup wine to crockpot along with herbs. Cook on low setting for 6 to 7 hours, or until meat comes away from the bone, and is easily removed.
  4. Remove Lamb Shanks, and cover to keep warm.
  5. Remove 2 cups of cooking liquid into a glass measuring cup or fat separator. Heat a skillet over medium heat and add 2 tablespoons of dairy free spread. When the spread is melted and slightly bubbling, sprinkle flour over melted spread evenly, whisking to combine. Cook for one minute being careful not to burn. Slowly add cooking liquid, whisking to incorporate roux to create a smooth sauce. Flour will clump at first; keep whisking and flour will incorporate.
  6. Serve lamb with gravy.

Easy crockpot applesauce pork chops

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Easy crockpot applesauce pork chops

  • Servings: 4-6
  • Time: 4-5 hours 30 minutes
  • Difficulty: easy
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Classic Pork chops and applesauce

Recipe by crockpotladies.com

* you can use boneless chops, but the bones add flavor.
* if using cinnamon applesauce omit ground cinnamon
* it’s ok to open the crockpot as long as it is briefly in order to turn the chops. You don’t have to turn them, but they will cook much more evenly if you flip them.

Ingredients

  • 3 pounds
    bone in pork chops*
  • 2-3 cups
    applesauce*
  • 1/2 teaspoon
    ground cinnamon*
  • 1/2 tablespoon
    ground ginger
  • 1 small
    onion chopped

Cooking Directions

  1. Line a 6.5 quart slow cooker or spray with cooking spray.
  2. Place half of the chops in one layer in the crockpot.
  3. Sprinkle chops with half the cinnamon and half the ginger, salt and pepper to taste.
  4. Spoon half of the applesauce over chops.
  5. Repeat with remaining chops and top with remaining applesauce.
  6. Turn cooker to high for 1/2 hour, then turn to low and cook for 4-5 hours until chops are tender and falling off the bone.
  7. Flip chops around during cooking to assure even cooking, if you can.
  8. You can make easy gluten free gravy with the cooking liquid by using one tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid.

 

Gluten free Stuffed Peppers

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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
  • Time: 1hr
  • 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.

Ingredients

  • 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

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.

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Time: 5hr 30mins
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.

Ingredients

  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
    chopped
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.

Pot roast in the crock pot

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Pot Roast in the Crock Pot

  • Servings: 4-6
  • Time: 5-6 hours
  • Difficulty: easy
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Make pot roast the easy way!  In the crockpot.

Ingredients

  • 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

Tater tot Mexican casserole

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Save the tortilla chips and try this riff on nachos!

Cheesy tater tot Mexican casserole

  • Servings: 4-6
  • Time: 55 mins
  • Difficulty: easy
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Recipe by bettycrocker.com

Ingredients

  • 1 tablespoon
    olive oil
  • 1 pound
    ground 80% lean ground beef
  • 1 small
    onion, chopped
  • 1 small
    red bell pepper, chopped
  • 1 packet
    taco seasoning
  • 4 cups
    tater tots
  • water
    for taco mix*
  • 1/4 cup
    dairy free milk of choice
  • 1
    egg
  • 2 cups
    dairy free mexican blend shredded cheese*

Cooking Directions

  1. Grease a 9 or 10 inch pie plate with cooking spray.  Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, brown ground beef in oil until starting to brown. Add onion and pepper.  Cook until beef is no longer pink, and onion and pepper start to soften.  Drain fat.
  3. Add taco seasoning mix and amount of water called for on the package.  The amount may vary depending on the mix you use.   Follow package directions for cooking the meat and taco mix together.  Cool for 2 minutes.
  4. In a large bowl, whisk together egg and milk;  add cheese and stir until combined.  Add in beef mixture and mix until combined.  Turn into greased pie plate.
  5. Top with tater tots and bake for 37 to 39 minutes, or until filling is set and tots are golden brown.Let cool 10 minutes.
  6. Serve with toppings such as sour cream and salsa.

*use amount of water called for on package

Be sure to read labels when choosing taco seasoning mix.  They are not all gluten free
Brown your beef by flattening it out in the pan, and browning one side.  Turn over and brown on the other side.  Then break up beef to complete browning.
You can omit the red pepper if you like, but it gives a nice sweet taste.
Check your tater tots label to make sure they are gluten free.  Some companies add wheat
I did not measure the tots-I just used enough to cover the top of the pie plate.
I used Go Veggie Monterey Jack blend.  You could use a Daiya cheddar block and shred it yourself.