Food for Robby
Gluten free, low dairy and low fodmap
I don’t make a lot of bone in pork chops but I had some that needed to be cooked. I had these in the fridge as it was our dog Zelda’s favorite treat but she was very sick and passed away recently.
I needed a quick and easy recipe as after loosing zel I really did not want to be in the kitchen for a while. This recipe changed my feelings about pork chops. It was quick, super easy with everything I had on hand. This was also one of the most juicy pork chops I have had in a long time.
Not a very good picture but don’t let that fool you, this was really a great quick dinner. I served this with a salad and dinner was done.
INGREDIENTS
2 bone in pork chops 1/2-3/4 inch thick.
1/2 onion, sliced
1/4 cup ketchup
2 Tablespoons brown sugar
Pinch of garlic salt
Salt
Pepper
1 Tablespoon of olive oil
DIRECTIONS
Place oil in your skillet on medium high heat. Season pork chops with salt, pepper and garlic salt. Add the pork chops to your hot skillet and cook 4-5 minutes on each side and remove them from the pan. In the same skillet add your sliced onion and sauté u til they are translucent. Add the ketchup and brown sugar mixing well in the pan to combine.
Add the pork chops back in the pan and cook until the internal temperature of the pork chops is 160 degrees. About 6-8 more minutes depending on the size of your chops. Remove from heat and serve warm.
Enjoy!
I love a one pan dish! This was so easy and fast to put together. The honey mustard sauce gave a nice sweet and savory flavor. We all enjoyed this simple dish, adding the green beans later into the cook time keeps them with a little crispy bite while the potatoes are crisp and tender.
INGREDIENTS
3 Chicken breasts, cut in half and pounded to the same thickness
1 pound of green beans, trimmed
1 pound of small potatoes, cut into even sizes
3 Tablespoons of olive oil, divided
Pinch of salt
Pinch of pepper
HONEY MUSTARD SAUCE
1/3 cup of honey
3 Tablespoons of yellow mustard
3 Tablespoons Dijon mustard
1 Teaspoon minced garlic
1 teaspoon onion powder
1 Teaspoon paprika
1 teaspoon thyme
DIRECTIONS
Pre heat oven to 350 degrees. Line a sheet pan with aluminum foil and spray lightly with non stick spray. Set aside.
Cut the small potatoes into halves or similar size and place on prepared pan. Cut your chicken in half and pound to the same thickness. Place the chicken on the sheet pan next to the potatoes. Leave some room on the sheet pan for the green beans. Drizzle the potatoes and chicken with 2 Tablespoons of olive oil add salt and pepper.
To make the sauce- add all of the honey mustard sauce ingredients together in a small bowl and mix well. Pour the honey mustard sauce over the chicken. Bake the chicken and potatoes for 20 minutes. Meanwhile prepare the sheen beans. Trim beans if needed and add them into a bowl. Drizzle 1 Tablespoon of olive oil over the beans and season with salt and pepper.
After the first 20 minute cooking time add the green beans and cook for another 20 minutes or until chicken is cooked through. Remove from oven and serve warm.
Enjoy!
This apple crisp dish comes from “Mamma Knows Gluten Free”. I have found a number of recipes from her on Pinterest that we really love. Jim and I are not gluten free but still really enjoy many of her recipes and this recipe is exactly that.
INGREDIENTS
FOR THE TOPPING
1/2 cup gluten free all purpose flour, I used Bob’s red mill 1 for 1, that includes xanthan gum
1/2 cup gluten free quick Oats
1/2 cup light brown sugar, packed
1/2 teaspoon gluten free baking powder
1/4 teaspoon cinnamon
Pinch of salt
1/3 cup butter, diced into small cubes, I used earth balance
FOR THE FILLING
4 cups of apples, peeled and chopped. I used both granny smith and honey crisp apples
3 Tablespoons melted butter , I used earth balance
2 Tablespoons gluten free flour with xanthan gum
1 Tablespoon lemon juice
3 Tablespoons dairy free milk, unsweetened
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch of salt
DIRECTIONS
Pre heat oven to 375 degrees. Spray an 8×8 baking dish with a gluten free non stick cooking spray.
To make the topping-
In a medium size bowl combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs, refrigerate while you prepare the apple filling.
Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, melted butter, vanilla extract, packed brown sugar, ground cinnamon, gluten free flour and salt. Stir until fully combined.
Pour the apple mixture into the greased baking dish and spread into an even layer. Sprinkle crumb topping evenly over the top of the apples. Bake for 30-35 minutes or until golden brown. Remove from oven and cool for 5 minutes before serving.
Enjoy!
Some foods just don’t picture well and these meatballs are one of those foods! The good news is these meatballs have great flavor. You can make larger meatballs for a main course or small to have as an appetizer, these can also be served over buttered noodles or over mashed potatoes. The day we had these we simple ate them as is and they did not last the day in fact they were gone before Robby could even try them. My batch made about 18 medium size meatballs.
INGREDIENTS
FOR THE MEATBALLS
1 Lb. ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup whole milk (I used fare life)
1/2 cup crushed tortilla chips
FOR THE GRAVY
2 Tablespoons butter or dairy free butter
2 Tablespoons flour, I used a gluten free flour
1 Tablespoon Worcestershire sauce
1 1/2 cups beef stock, can use more if you want a thinner gravy
1 Tablespoon minced onion
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste
Parsley to garnish if desired
DIRECTIONS
Pre heat oven to 400 degrees.
Grease 2 baking sheets with non stick spray and set aside.
Combine all of the meatball ingredients in a large bowl and mix until combined.
Form meatball mixture to your desired size. I made them into about 1 1/2 inch balls. Place the meatballs on your prepared baking sheets. Bake in the oven for 15 minutes. Remove from oven and put them in the gravy to finish cooking through if needed.
To make the gravy add the butter into a large skillet. When the butter is melted add the flour and whisk constantly for about 30 seconds. Add in the beef stock and whisk until combined. Add the Worcestershire sauce and all of the seasonings except the parsley.
Allow the gravy to simmer until thickened, just a couple minutes. Add your meatballs and let simmer for another five minutes. Sprinkle with fresh parsley if desired.
Enjoy!
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
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