Crisp fall mornings and breezy afternoons have me craving all the warm hearty meals that come with harvest season 🧡 It feels like I’ve been waiting all year for cold weather to make soups and stews! This one is so simple – just throw all the ingredients in a crockpot (or two to feed a large family) and leave it to add a delicious fragrance to your home for the day and feed your bellies at dinner time! Pair with a yummy loaf of gluten-free bread or cornbread and you’re set!
2lbs of Beef Stew Meat
3 large carrots sliced
4 Cups of diced potatoes
1 Onion diced
1 package of frozen peas
6oz can of tomato paste
1 carton of GF Beef Cooking Stock
2 Tbsp Coconut Aminos
1 Tbsp minced garlic
1 tsp Salt
1 tsp Pepper
1 tsp Rosemary
2 Bay Leaves
2 Tbsp Arrowroot powder OR Tapioca Starch
1/2 Cup Cold Water
Slice and dice all ingredients.
Put stew meat in crockpot first, then add veggies (except peas).
Add beef stock and tomato paste.
Add spices
Cover with lid and cook on low for 8hrs or high for 5hrs.
In the last hour add peas, then mix arrowroot/tapioca with cold water and pour into crockpot to thicken.
This time of year, when Zucchini and Squash is plentiful, this is one of our all time favorite meals! Throw on a bed of rice or inside of a corn tortilla and this summery dinner is a family favorite 🙂
1lb Bacon sliced
1 Chicken Breast or Thigh in strips
1-2 Zucchinis
1-2 Yellow Squash
1 yellow onion diced
1/2 Tbsp minced garlic
Salt
Pepper
Chili Powder
Smoked Paprika
Cook sliced bacon in a skillet.
When bacon is mostly cooked, add strips of chicken.
When chicken is mostly cooked, add veggies and garlic.
Season with spices and stir until cooked thoroughly.
**HELPFUL TIP** To reduce the water in squash, slice ahead of time, line a big bowl with paper towels, and toss slices in with a tsp or so of salt, then let sit for 20mins to sweat.
When I was growing up my mom found this recipe for an enchilada casserole in one of her magazines. We ate it regularly and it sparked a love in my young adult years for baking casseroles. I used to joke that someday when I had kids they would live off of casseroles because I loved baking so much more than cooking with any other method. Now that our family is gluten-free and dairy-free there were so many things I longed to be able to eat again, and this casserole was no exception! I knew I NEEDED to figure out how to make it allergy-friendly – and I can honestly say… it tastes SO much better than I remember it ever being as a kid.
This recipe is SUPER versatile. You could use chicken in place of ground beef, dairy free cheese as an alternative, or just leave it without cheese! We’ve done that many times before and our kids have loved it just as much!
Dice 1 onion and saute with garlic. Add ground beef and brown until just a little undercooked (will finish cooking in oven). Add Taco Seasoning (we make our own) Add GF cream of chicken soup and stir together. Set aside.
Heat tomato sauce in pot. Add spices. Add can of refried beans. Cook until bubbly. Set aside.
Layer tortillas in pan, add meat layer, sprinkle with cheese, layer more tortillas, add sauce/bean layer, sprinkle with cheese, layer more tortillas, etc. The last layer should be the sauce/bean mixture topped with a nice helping of shredded cheese.
DAIRY FREE OPTION: if we’re making a dairy free casserole we omit the sprinkled cheese throughout the casserole and add our favorite dairy free alternative (pictured below) to the top.
Our favorite cheese alternative from Costco!
Bake for 25mins or until hot and bubbling.
Serve with your favorite taco toppings! Ours are sour cream, lettuce, tortilla chips, taco sauce or homemade salsa!
Amelia Zobrist 