Pizza Casserole

Ingredients:

1 lb ground beef
1 Italian sausage link, casing removed
1 medium onion, chopped
1 (15oz) jar pizza sauce
1/2 of the pizza sauce jar of water
1 (6.5) can sliced mushrooms
8 oz Elbow macaroni, cooked and drained
2 1/2 cups Mozzarella cheese, shredded, divided
1 pkg (3 1/2 oz, or 1/2 of a 7 oz package) sliced pepperoni, quartered
Salt and Pepper to taste

Directions:

1. Preheat oven to 350F.
2. In a skillet, break up ground beef and sausage link, add onion and cook until meat is fully cooked.
3. Stir in remaining ingredients, using only 2 cups of cheese.
4. Transfer to a greased 2-qt baking dish.
5. Bake, uncovered, for 40-45 minutes. During the last few minutes, top with remaining cheese.  Bake until cheese is melted and casserole is bubbly.

Menu Plan Monday - 2/27/12

I am slowly getting back on the ball with my menu planning.  I have been doing good, just not good at blogging.  I haven't blogged in weeks!  On either this blog, or my other blog.  My mind has been elsewhere I guess.  Anyway, here is our menu for the week...

Saturday - Cheesy Chicken Chowder, Cornbread Muffins
Sunday - Pizza Casserole, Tossed Salad
Monday - Buffalo Chicken Chili, Tossed Salad
Tuesday - Nachos
Wednesday - Three Cheese Penne & Sausage, Tossed Salad
Thursday - Hamburger Gravy, Mashed Potatoes, Tossed Salad
Friday - Buffalo Chicken Casserole
Saturday - Herbed Pork Roast, Mashed Potatoes, French Style Green Beans

My cornbread muffin recipe is one that I converted to be gluten free.  I have made these muffins numerous times in the past, but since being gluten free I haven't made them until now.  They turned out wonderful!

My husband requested the buffalo chicken chili again, I think it's turning into his favorite!

If anyone happens to try one of my recipes, or one that I link to, I would love to hear your thoughts on it. :)

I already have next weeks menu ready as well, made grocery shopping really easy this past week.  The only thing I have left to get is some fresh vegetables.

Be sure to check out other Gluten Free Menus and recipes at the Gluten Free Menu Swap!

Cheesy Chicken Chowder

Ingredients:

5 slices of bacon, diced small
3 medium carrots, diced
1 medium onion, diced
1 tsp cumin
3-4 cloves garlic, pressed
4 cups chicken broth (or water)
5 medium potatoes, peeled and diced
2 Boneless, skinless chicken breast halves, diced
1/4 cup gluten free all purpose flour
2 1/2 cups milk
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
Salt and Pepper to taste
Green onions for garnish (optional)

Directions:

1. In a Dutch oven, cook the bacon over medium high heat until crisp.
2. Add carrot, onion, cumin and garlic to the pot.  Stir fry until the onion is translucent.  Add broth to pot.  Add the potatoes, bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.  Add chicken, bring back to a simmer and cook for an additional 10 minutes.
3. Combine flour and milk (mix well), add to the pot and stir until the chowder starts to thicken.
4. Remove from heat, add the cheeses.  Stir until cheeses are melted.  Add salt and pepper to taste.  Garnish with chopped green onions if desired.


I always serve this with my Cornbread Muffins.  Since that recipe only uses a half a can of corn, I throw the other half of the corn right into the chowder.

Cornbread Muffins - Gluten Free

Ingredients:

1 cup gluten free all purpose flour (I used Bob's Red Mill AP GF Flour)
1/2 tsp xanthan gum
1 cup cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
2 eggs
1 cup + 2 Tbsp Buttermilk
1/4 cup butter flavored shortening, melted
1/2 (15.25 oz) can of corn, drained (or if you can find it, 1 (7oz) can of corn, drained)
1/2 cup finely shredded cheddar cheese

Directions:

1. Preheat oven to 400F.
2. In a large mixing bowl, combine flour, xanthan gum, cornmeal, sugar, baking powder and salt.
3. In another bowl, combine eggs and buttermilk.
4. Add melted shortening to flour mixture, mix well.  Add egg and buttermilk mixture to flour mixture, stirring just until batter is moistened.  Fold in corn and cheese.
5. Pour into lightly greased muffin tin cups; fulling 2/3 full.
6. Bake 15 - 18 minutes or until golden brown.

Makes approximately 18 muffins.

Mushroom Rice

I love rice, love it!  Not everyone in the house loves it, but this rice dish fairs pretty well here.  Delicious! :)

Ingredients:
1 cup long grain white rice
2 cups water
1/2 tsp salt
1 tsp butter
1/2 lb mushrooms (8 oz)
3-4 green onions
1/4 cup water (or chicken broth)

1. Bring rice, salt and 2 cups of water to a boil, cover and cook until desired texture is reached.  (Follow normal cooking directions)
2. Chop mushrooms and green onions.
3. Heat butter in skillet.  Saute mushrooms and onions.  Add water (or broth) and simmer until it reduces.
4. Stir mushrooms and green onions into rice.

Menu Plan Monday - 2/6/12

Last week's Buffalo chicken theme was a tremendous hit!  I have been asked to make some of the dishes again and again, lol.  We shall see. :)

This weeks menu doesn't really have a theme, just things that popped into my head.  And there were a couple things I didn't end up cooking, so they made the menu this week.

Sunday - Cheeseburgers on the grill, fries
Monday - Southwest Cheese Soup, turkey sandwiches
Tuesday - Tacos
Wednesday - Parmesan crusted chicken, mushroom rice
Thursday - Hot Dogs on the grill, potato salad
Friday - Oven baked Tilapia, seasoned rice
Saturday - Cheeseburger Macaroni


We went to BJs and bought  two huge bags of charcoal.  So, even though it's hovering around 10F, BBQ still tastes delicious!!

Gluten Free Condensed Cream of Mushroom Soup

The original recipe for this came from Once A Month Mom.  I changed a couple of little things, but not too much.

Ingredients:

2 Tbsp Olive Oil
1 tsp minced garlic (jarred), or 2 garlic cloves
1/2 a small onion, chopped
3/4 cup mushrooms, chopped
1/4 cup butter
1/4 cup Bob's Red Mill All Purpose Gluten Free Flour
1 cup milk
3/4 cup water (or broth)
1/4 tsp salt
1/4 tsp pepper

1. Saute garlic, onion and mushrooms in olive oil until tender.
2. In a small saucepan, melt butter over medium heat.  Whisk in flour and cook for 2 minutes.
3. Add milk and water to flour mixture.  Add in sauteed garlic, onion and mushrooms.
4. Add salt and pepper.
5. Bring to a boil.  Reduce heat and simmer until desired consistency is reached.

Variation:

Cream of Celery Soup:

Replace 3/4 cup mushrooms with 1/2 cup chopped celery.

Cream of Chicken Soup:

Replace 3/4 cup mushrooms with 1/2 cup cooked, diced chicken.

This recipe is thick.  It is equal to a regular can of condensed soup.  You can use it in place of canned soup in recipes.

I have used the cream of celery soup in a recipe, and it was wonderful.