Ingredients

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1/4 teaspoon freshly ground pepper

Preparation

• Preheat grill to medium-high or preheat the broiler.
• Combine Cheddar and Gruyere in a small bowl.
• Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
• To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)
• To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Tips & Notes

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Per serving: 264 calories; 16 g fat ( 7 g sat , 6 g mono ); 89 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 186 mg sodium; 405 mg potassium.

source: eatingwell.com

Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Cooking Instructions

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.

Cook’s Tip – To Make Ahead: Prepare through Step 2 up to 1 hour ahead.

Nutritional Analysis -
Per serving – 6 servings, about 1 1/2 cups each

• Calories Per Serving: 58
• Total Fat: 3 g
• Monounsaturated Fat: 2 g
• Sodium: 202 mg
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 1 g
• Potassium: 264 mg

source: http://www.heart.org/HEARTORG/

Ingredients:

• 2 lbs. ground organic turkey (not too lean- for best flavor)
• 1 large organic free-range egg
• 1/3 cup plain rice milk
• 3 pieces of gluten-free bread
• 1/3 cup sun-dried tomatoes, chopped
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• Sea salt and ground pepper, to taste

For topping:

• 1/2 cup chopped salted pecans

Instructions:

1. Preheat the oven to 375ºF. Line a 9-inch ceramic or glass loaf pan with a piece of parchment paper.
2. In a large mixing bowl, combine the ground turkey with the egg and rice milk.
3. Process the gluten-free bread into crumbs. Add them to the turkey mixture.
4. Add the sun-dried tomatoes, garlic, herbs. Season to taste with sea salt and ground pepper. Mix to incorporate all your seasonings.
5. Scoop the turkey mixture into the loaf pan and use the back of a spoon to press it into a loaf shape.
6. Sprinkle with chopped pecans and press them into the top.
7. Bake in the center of the oven for 50-60 minutes, until done (internal temp. should be 165ºF).
8. Let the loaf rest for five minutes before slicing and serving.

Notes:

• This is a gluten-free dairy-free soy-free recipe.
• Leftover loaf makes fabulous sandwiches.
• If you prefer using regular milk, it will work in this recipe.
• To be nut-free, skip the pecan crust.
• Makes one two-pound loaf.

Recipe Source: glutenfreegoddess.blogspot.com

Ingredients

• 1/2 1-lb. package of brown rice linguini or spaghetti
• A fistful of thin, baby spring asparagus, trimmed, sliced diagonal
• 1 pint organic grape tomatoes, halved
• 1 leek, sliced thin
• 1-2 jalapeño peppers, seeded, diced fine
• 4 good sized cloves of garlic, chopped
• 1 heaping tablespoon capers
• 2 tablespoons dark or golden raisins
• 1/4 cup fruity extra virgin olive oil
• 4 tablespoons balsamic vinegar
• Sea salt and fresh ground pepper, to taste
• 1 teaspoon dried basil
• A good pinch of hot red pepper flakes, to taste
• 1-2 tablespoons fresh chopped Italian parsley, if desired

Directions

1. Preheat the oven to 400ºF.
2. Bring a large pot of fresh salted water to a rolling boil.
3. Meanwhile, throw all the sauce ingredients into a 10×13-inch [medium] roasting pan and stir to coat. Place the pan in the oven, near the top.
4. Cook the pasta according to package directions, stirring every so often, until it is al dente.
5. While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus – they are best tender-crisp.
6. Drain the pasta and set aside.
7. Pull the roasting pan out of the oven.
8. Add the cooked pasta into the pan and toss gently to coat the strands with olive oil.
9. Serve in warmed shallow bowls.

Cook time: 20 min

Yield: Serves 2

source: http://glutenfreegoddess.blogspot.com/

• prep-time: 5 minutes
• bake-time: about 2-3 minutes per round of mini’s in donut maker *if in oven, we would say 10-13 minutes
• makes: 9 mini donuts

Ingredients:

• 1/4 cup coconut flour
• 1/4 cup potato starch
• 1/8 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 cup sugar (we used xyitol and coconut sugar before and both worked)
• 1/4 vanilla bean powder
• 2 tsp vanilla bean extract
• 2 tablespoons coconut oil, liquid (or oil of choice)
• 6 tbsp coconut milk (or non dairy beverage of choice)

Directions:

In a bowl place all dry ingredients into bowl and whisk together. Then stir in your coconut oil and coconut milk. Mix everything together in mixing bowl. Stir till smooth in combined. The batter will be slightly thick with a smooth light texture. Easy to work with.

Pre-heat your mini donut maker. Once your green light turns off it is ready. Begin to scoop your donut batter into each mini donut ring. Try using a cookie scooper to help with the scooping. *It is about 1 1/2 tbsp of dough into each mini donut ring.

Once all rings are filled close the donut maker and let bake for 2-3 minutes. Check and see if they feel done. If so remove carefully with a knife. Repeat process till all our donut batter has been baked.

Remove donuts from pan with a knife. Then very lightly coat each donut in coconut oil and toss in cinnamon sugar.

Cinnamon Sugar:

• 1/2 cup sugar
• 1 tablespoon cinnamon

Mix all sugar and spices in a bowl. Toss donuts in the mix. We lightly glaze the donuts with coconut oil to help sugar mixture stick on donuts!

Enjoy your mini vegan gluten free baked donuts!

*If you do not have a mini donut maker you can still make these donuts in a regular donut pan. and bake at 325 for about 10-13 minutes. also if you do not have any donut pans then you can make these as mini muffins/cupcakes.

source: http://www.pure2raw.com

Prep 20 min. Cook: 9 hours
Yield: 5 Servings

Ingredients

• 6 medium red potatoes, quartered
• 2 medium carrots, cut into chunks
• 1 large onion, sliced
• 2 corned beef briskets with spice packets (3 pounds each)
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons coriander seeds
• 2 tablespoons whole peppercorns
• 4 cups water

Directions

1. In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
2. Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
3. Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables. Save the remaining brisket for Reuben Strata (recipe also in Recipe Finder) or save for another use.

Yield: 5 servings plus leftovers.

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

source: Taste of Home

Ingredients

• 1 package (12 ounces) jumbo pasta shells
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 package (12.3 ounces) silken extra-firm tofu
• 3 tablespoons lemon juice
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (3.8 ounces) sliced ripe olives, drained
• 3 tablespoons minced fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/4 cup pine nuts

 Directions

1.  Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
3. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
4. Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutritional Facts -3 stuffed shells equals 198 calories, 5 g fat (1 g saturated fat), trace cholesterol, 485 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

recipe by Taste of Homes

Ingredients

• 2 Tbs butter
• 2 Tbs minced celery
• 1 Tbs minced onion
• 1 Tbs minced red bell pepper
• 2 lbs mushrooms
• 1 cup oyster crackers – crushed
• 6 oz. cooked lobster meat – chopped
• 4 oz. cooked crab meat – picked over and shredded
• 1/4 cup shredded white cheddar cheese
• 1 egg
• 2 Tbs water
• 1/4 tsp Old Bay Seasoning
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 Tbs olive oil
• 2/3 cup shredded white cheddar cheese

Directions

Melt butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool. Remove stems from mushrooms and finely chop 3/4 cup of stems. Set mushroom caps aside.

In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper.

Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese.

Bake 12 minutes – until lightly browned. Makes about 50 mushrooms.

source: VT Living Magazine

Yield: About 2 dozen.

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1-1/2 cups packed light-brown sugar
• 1/3 cup molasses
• 1/3 cup smooth peanut butter
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1 cup toasted wheat germ
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups uncooked rolled oats
• 1 cup raisins
• 1 cup chocolate chips
• 1 cup chopped walnuts or peanuts

Cream the butter, brown sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flours, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture until evenly blended. Stir in the oats, raisins, chocolate chips, and nuts. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F and lightly grease cookie sheets. Shape dough into balls using 1/4 cup of dough per cookie. Place onto sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.