Tag Archives: Main Dish

Coconut Flour Pizza Crust

Coconut Flour Pizza Crust

4 cups whole milk grated Mozarella or two cups each mozarella and cheddar
4 eggs
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/2 tsp organic garlic
1/2 tsp sea salt
1 teaspoon baking soda
4 T flax meal or pecan meal
4 T coconut flour
Preheat oven to 425.
Mix all ingredients in a bowl until well combined.
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places.
Remove from the oven and add desired toppings.
Bake for a few minutes, just to melt cheese on top.

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Swiss Steak

Swiss Steak
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
3 cloves garlic, crushed
2-3 T. oilswiss steak
3 lbs. tenderized round steak
Salt and pepper
28 oz. crushed or pureed tomatoes
½ C. water
1 t. crushed basil
In a Dutch oven, sauté onions, peppers and garlic in oil.  Remove from pan and set aside.  Cut steak into serving-size pieces. Season, to taste, with salt and pepper.  Brown both sides of meat in oil. Add basil, garlic, onion, bell pepper, tomatoes and water over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper, if needed.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a fabulous dinner.

Low heat on a slow cooker is about 200°F and high heat on a slow cooker is about 300°F.

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Crockpot Mexican Chili Chicken

Crockpot Mexican Chili Chicken

3 boneless chicken breasts, cut into pieces (4 cups cooked chicken pieces)

2 cups water or chicken broth

1 medium bell pepper, chopped (1/2 cup)

1 small onion, chopped (or minced) (1/2 cup)

2/3 cup salsa

1 ½ t. cumin

2 cloves garlic, minced

1 t. chili powder, optional

Salt and pepper, to taste

2 – 14 oz cans stewed or diced tomatoes or 1 – 28 ounce can

2 cans pinto beans (4 cups pinto beans)

Add everything to crockpot on low until done – 6-8 hours, if the chicken is raw.  For precooked chicken, place all ingredients in crockpot on low for about 2 hours.)

Serve with sour cream and cheese.

I got this recipe from my friend, Deanna LaPach.  My husband doesn’t like cumin, so I don’t put it in, but I first ate it at Deanna’s and it tastes good with it, too.  Also, she uses 1 can of Rotel tomatoes with one can of plain.  I use a 28 ounce can of diced tomatoes and keep it mild.  I put extra salsa on the table for the ones that want it spicier.

Tips for cooking this:  I prefer the flavor of chicken with bones, so I precook the chicken and then, bone it.  You could also use leftover baked chicken or turkey.  When I bake chicken, I bake extra and then, save the leftovers for this recipe or others.  I freeze leftover chicken in the amounts I need and I also freeze the chicken broth.

Also, I prefer to cook dried pintos for this recipe, thus, I added the cup measurements.  I cook a large pot of pinto beans, usually overnight in the crockpot and then, after they cool, I put them into containers and freeze them, so I can have them ready for recipes like this one.

If your chicken and broth are precooked and if your beans are precooked, this is very simple to put together and have ready quickly in the crockpot.  Since my chicken and beans are precooked, I saute’ the peppers and onions in butter and then, add them to the crockpot with the other ingredients.

I gave measurements for those that need it, but remember this is just a guideline.  You can use more or less chicken or beans, spices, etc, to taste.

This would be a good way to use leftover turkey, too!

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