Sloppy Joe Sliders

Do you need a quick kid-friendly meal during this busy holiday season?  Try this recipe for Sloppy Joe Sliders.  Our family really enjoyed these.  The recipe could be easily multiplied for a party!

Sloppy Joe Sliders

1 lb lean ground beef

1 T brown sugar

½ t garlic powder

½ t onion powder

¼ t ground mustard

½ T red wine vinegar

1 T Worcestershire sauce

1 8 oz can tomato sauce

2 T ketchup

Salt and pepper, to taste

Cook ground beef in skillet until beef is no longer pink.  Drain well.  Stir in all remaining ingredients and simmer about 10 minutes.  Serve on mini hamburger buns, rolls or your favorite gluten-free bread.  

Makes 8-12 sliders

Thanksgiving {Egg-free}

Ah... Thanksgiving week!  Are you getting ready to cook your feast?  It can be a little stressful, especially when food allergies are involved.  Here is a list of some of the holiday favorites you can find on our egg-free Thanksgiving Menu.

Herb Turkey Breast {Slow-cooker} (EF, DF, GF)

Cornbread Dressing (EF, DF)

Cinnamon Jello Salad (EF, DF, GF)

Pumpkin Pie (EF, GF)

Cajun Chicken & Sausage {Slow-cooker}

Do you want to come home to a nice warm dinner on a crisp cool day?  Try this recipe for Cajun Chicken and Sausage!  This recipe is a compilation of several recipes I found online, plus some my own adaptations based on our preferences with regards to Cajun and Creole cooking.  I hope you enjoy this recipe!

Cajun Chicken and Sausage {Slow-Cooker}

Inspired by: 

    Slow Cooker Chicken and Sausage by Southern Food Expert

    Slow Cooker Creole Chicken and Sausage by Pinch of Yum

    Chicken and Sausage Gumbo by myrecipes.com

1 pound boneless, skinless chicken breasts

12 ounces smoked Andouille sausage*, cut into small rounds

1 c chopped onion

2 cloves minced garlic

1½ c low sodium chicken broth*

1 can (14.5 ounces) diced tomatoes 

4 T tomato paste

1 green bell pepper, chopped

1 t black pepper

½ t white pepper

¼ t cayenne pepper

1 t thyme

¼ t oregano

Salt, to taste

Green onions, chopped, for topping

File powder, to taste

Rice for serving

Place the all ingredients in the slow cooker, except for green onion, file powder and rice. Cover and cook on low for 8 hours or high for 4 hours.

Cook rice according to package instructions.  While rice is cooking, shred the chicken directly in the slow cooker.  Taste to see if any additional salt is needed.  Mix in file powder to taste, if desired.  Serve in bowls topped with a scoop of rice and sprinkled with green onions.

*If you are on a gluten-free diet, make sure your broth and sausage are gluten free.  I just saw online that Johnsonville makes a gluten-free Andouille sausage.

Notes:  I used tomato sauce in place of the diced tomatoes because one of my kids doesn't like 'chunks'.  I also omitted the bell pepper because it isn't a favorite at my house.  But with these minor adjustments, it was gobbled right up by everyone!

Wheat Banana Bread {Egg-free, Dairy-free}

Here is another attempt to make some of our recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my Banana Nut Bread (EF, DF).

I know this bread still isn't whole wheat, but it is still a big increase in fiber when compared to bread only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Wheat Banana Bread

2/3 c sugar

1/3 cup shortening

1 c flour

1 c whole wheat flour

2 t baking powder

1/4 t baking soda

1/4 t salt

1 t vanilla

1 c mashed ripe bananas, about two medium

¼ c milk or non-dairy substitute

½ c chopped pecans or chocolate chips (optional)

Beat sugar and shortening for about 5 minutes until combined.  Slowly mix in flour, baking powder, baking soda and salt.  Mix in bananas, milk and vanilla.  The batter will be thick.  Stir in pecans and/or chocolate chips, if using.  Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for about 55-60 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.