Bountiful Baskets week 3

I am really loving the awesome produce that Bountiful Baskets is supplying us each week. Check out this weeks baskets!

Chili

This chili was a big hit tonight!  Jason was really excited because it had good flavor and he couldn't taste the stuff that was good for him!  LOL!  It was a quick,easy chili recipe that you could cook either in the crock pot or on the stove top.  I chose the stove top tonight because I had to go shopping today for ingredients.  But to put in the crockpot you would just brown the meat, then throw all the other ingredients in and let it simmer for the day on low heat. 

Ingredients:  

• 1 pound ground beef
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 2 teaspoons minced garlic (4 cloves)
• 1 15 ounce can tomato sauce
• 1 15 ounce can light red kidney beans, undrained
• 1 15 ounce can dark red kidney beans, undrained
• 1 14.5 ounce can diced tomatoes, undrained
• 2 - 3 teaspoons chili powder 
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon ground black pepper
• Shredded Cheddar Cheese
• Sour Cream
• Fritos

Directions:
   In a large saucepan or Dutch oven cook and stir ground beef, green peppers, onions, and garlic until meat is brown and onion is tender; drain off fat.   Stir in tomato sauce, kidney beans, tomatoes, chili powder, salt, basil, and black pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes.   Top each serving with shredded cheese and a spoonful of sour cream.  You can also serve it with Fritos corn chips.  My family prefers the Fritos Scoops because they like to scoop their chili with them.

Bountiful and Plenty...

Today my friend Lori and I went to pick up our first (of many, I hope) basket full of fruits and veggies from Bountiful Baskets.   www.bountifulbaskets.org   Check it out!  They have drop offs in tons of states and locations!   Only $15 per basket.  Today's basket was a bag of potatoes, a bag of spanish onions, 2 heads of green leaf lettuce (my favorite), kale, an english cucumber, mangos, bananas, a whole pineapple, celery,  2 bunches of broccoli, apples, oranges, and kiwi.    My kids went nuts!  Tommy broke into the fruits and Alexis started planning variations of smoothies for the week.   I, of course, started searching the web for some great gluten free recipes that use some of these products.  Most of the stuff this week my kids may get to before I can use them in a recipe though.   And while waiting in line for our baskets, Lori and I chatted with those around us.   A suggestion was made to put kale in the smoothies because you can't taste it.  So don't tell Alexis or Tommy this but they are getting hidden kale in their smoothies this week!  Sounds like a great way to get some good antioxidents in them!  I can't wait to see next week's basket!

Oatmeal with Fruit and Nuts

Makes: 4 servings

Prep: 20 mins               

Cook: 5 mins

INGREDIENTS:

3 cups water

½  teaspoon ground cinnamon

¼ teaspoon salt (optional)

1 1/3  cups regular gluten free rolled oats

½ cup chopped apple or pear (1 small)

¼ cup snipped pitted dates

2  tablespoons sliced almonds, toasted

                                                   1 tablespoon packed brown sugar

                                                                             Milk, warmed (optional

DIRECTIONS

1. In a medium saucepan combine the water, cinnamon, and salt (if desired). Bring to boiling; stir in oats. Cook for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand until oatmeal reaches desired consistency.

2. Divide oatmeal mixture among four serving bowls. Top with apple, dates, almonds, and brown sugar. If desired, serve with warm milk.

I made this for breakfast this morning.  Alexis liked it.  I omitted the dates though because I didn't have any.  Alexis likes a stronger brown sugar taste so I added a bit more sugar.  I used apples this time and she said it tasted like apple cinnamon oatmeal.  We'll try the pears next time. 

Cheddar Rice

Makes 8 to 10 servings

 
INGREDIENTS:
    2 cups uncooked brown rice
    3 Tbsp. butter
    1/2 cup thinly sliced green onions
    1 tsp. salt
    5 cups water
    2 cups shredded sharp cheddar cheese
    1/2 tsp. pepper
    Additional sliced green onions

DIRECTIONS:

     1. Combine rice, butter, green onion, and salt in slow cooker.

     2. Bring water to boil in a saucepan and pour over rice mixture.

     3. Cover and cook on high 2 to 3 hours or until rice is tender and liquid is absorbed.  (I found 3 hours was slightly too long, rice got slightly mushy)

     4. Stir in cheese 5 minutes before serving

     5. Garnish with pepper and additional green onions, if desired.
     

Basil Chicken over Pasta

INGREDIENTS:
  1 (8 ounce) package gluten free noodles (angel hair, spaghetti, penne)
  2 teaspoons olive oil
  1/2 cup finely chopped onion
  1 clove garlic, chopped
  2 1/2 cups chopped tomatoes
  2 cups boneless, skinless chicken breasts (cooked and cubed)
  1/4 cup chopped fresh basil
                                                         1/2 teaspoon salt
                                                         1/2 teaspoon lemon juice
                                                         1/4 cup Parmesan Cheese

DIRECTIONS:
   1.  Cook Pasta according to package directions to make it al dente.  Drain and set aside

   2. In a large skillet, over medium-high heat, saute the onions and garlic.   Stir in the tomatoes, chicken, basil, salt and lemon juice.  Reduce heat to medium and cover skillet.  Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

   3.  Spoon over hot cooked pasta.  Sprinkle with Parmesan Cheese!


(For those of you that like a spicy dish....substitute the lemon juice for 1/8 teaspoon hot pepper sauce)

So it's been ahwhile since I've posted a recipe.  That's because I broke my ankle this summer and haven't been able to be up and cooking!  But I'm baaacckkk!  You can look forward to lots of yummy new recipes coming your way because Alexis and I went scouting on the internet for new recipes that we could make gluten free.   Enjoy and happy cooking!