Pizza Soup

This recipe is adapted from something that a friend posted on Facebook. I made it my own because I couldn't remember everything I was supposed to get :) This makes for a warm and yummy soup when it is cold outside.

Olive Oil
1 onion - diced
1 green pepper - diced
2 cloves minced garlic
1 red pepper - diced
8-10 mushroom sliced
1 can of diced tomatoes (I used the large can)
1 jar of pizza sauce
24 oz of Veggie Stock (or Chicken/Beef if you like)
2 tbsp italian seasoning
1 tsp crushed red pepper (optional)
S&P to taste

Add olive oil, onion, peppers, garlic and mushroom to a cast iron dutch oven. Saute 3- 5 minutes on medium until veggies start softening. Add all seasonings and tomatoes, stock, and pizza sauce. Stir to combine and put in the oven for 30 minutes. Serve with topped cheese and a peice of crusty bread.

This can be done in the crockpot on low for about 6-8 hours. If you would like to add sausage or ground beef you must brown the meat first. Pepperoni, Canadian Bacon, Cooked Chicken etc can be added once it is ready for the oven or in the crock pot!! Mine turned out great with just veggies :)

GFCFSF Cornbread Dressing

1/2 loaf of GFCFSF Bread cubed
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P

Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.

GFCF Roasted Butternut Squash Soup

1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil

Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.

Scoop the flesh of the sqaush out and add everything to the blender. Then add:

1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika

Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.

Vegetarian Shepherds Pie

2 Veggie Burger Patties
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes

Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.

Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.

** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **

Quick & Easy Alfredo with Farm Fresh Veggies

1 bunch Swiss Chard
1 medium sweet onion
10-12 small sweet peppers
2 cloves garlic
1 jar alfredo sauce (I like Classico)
S&P
Olive Oil
Fresh Basil

Saute sliced onion, minced garlic, cored and sliced sweet peppers and chopped swiss chard until the swiss chard is soft. Add S&P and alfredo sauce. Heat thru and serve over fettucine noodles and topped with fresh basil.

Heather's Jambalaya

2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water

Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.

1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock

Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.

** You can use any type of sausage and leftover chicken is good **

Mom's Dressing with Apples

1 box of Jiffy Cornbread Mix
1 loaf of Wheat Bread (from the bakery at the grocery store)
2 cups of diced chicken
1 medium onion
3-4 stalks of celery
4 hard boiled eggs - chopped
2 medium apples - chopped
2 cups of chicken stock
S&P

Follow the directions on the cornbread mix. Bake the night before and leave out to dry. Take the bread out and leave it out to dry also.

The morning of add the diced chicken, onion and celery to the food processor. Add the cornbread, wheat bread, chicken, onion, celery and chopped hard boiled eggs and apples. Combine and add enough stock to wet the mixture. Add S&P to taste.

Bake at 350 for 45 minutes to an hour.

** To make individual portions spray a muffin tin with Pam and bake as listed above. Let them sit for about 30 minutes or more before trying to remove them from the pan - or they fall apart **

Chicken Noodle Soup

1 whole chicken - cleaned and remove insides

3 bay leaves

1 large or 2 small chicken bullion cubes

1 c chopped carrots

1 c chopped celery

1/4 c chopped onion

1 tbsp minced garlic

1 whole bag of whole wheat noodles

water

Place the whole chicken, bay leaves, bullion, 1/4 c carrots, 1/4 c celery, onion and garlic in the stock pot and fill with water within an inch of the rim. Bring to a boil and then turn down to low or medium low until the chicken is cooked - about 2 hours or so. Remove the chicken to cool and then debone. Add the chicken meat the remaining carrots and celery and noodles to the pot and return to a boil. Turn down to medium and cook until the noodles are done (about 6-8 minutes).

Serve and enjoy. If using a standard stock pot you will have about 8 servings.