Mini Turkey Meatloafs

This recipe is not your ordinary meatloaf. For starters I use ground turkey baked in a muffin tin, and NO BREADCRUMBS! Enjoy!

Mini Turkey Meatloafs

You Will Need: 

1lb ground turkey 

1/2 onion chopped (any kind will do)

1 large bell pepper chopped

1 egg

1 cup chopped spinach

Salt and pepper

1/4 cup barbecue sauce or ketchup

Preheat the oven to 400 and lightly grease you muffin pan. In a large bowl combine all of the ingredients. When your oven is ready, fill your muffin tins with your meatloaf mixture. As you can see in the picture above I added a small cube of cheddar cheese to some, this is optional but I encourage it! Or you can add a shredded cheese mix to your meatloaf in the first steps of combining the ingredients. Okay, back to the recipe! Bake your mini Meatloafs for about 25-30 minutes! Place on a nice cooling rack after to let any extra grease run off. Top with more barbecue sauce or ketchup and you are ready!!

Buffalo Chicken Omelette

This recipe was something I came up with after seeing what leftovers I had in my fridge. I'm not going to include a detailed recipe because the buffalo chicken recipe is already on this blog in my last post! This is just a basic eggwhite omelette with spinach and colby jack cheese. Nothing fancy here but still delicious! 

Buffalo Chicken Lettuce Wraps

This recipe is super easy! Get out your crockpots! I love mine, I probably use it atleast three times a week. This recipe uses Franks Red Hot Original which claims to be glutenfree. I have never had a bad reaction nor have I read anything negative. Thank god because I love this stuff!

Buffalo Chicken Lettuce Wraps

You Will Need:

1-2lbs chicken breasts (I like leftovers so I usually do 2lbs)

Franks Red Hot Original

A few Large lettuce leafs of your choosing

All you need to do is place your chicken into your crockpot, add as much Franks Red hot Original as you like (I like it spicy so I do about half the bottle.. Then add more when the chickens cooked!) Cook on low for about 6-8hrs until you can pull the chicken apart with a fork. Then turn the heat off and shred your chicken by pulling it apart with two forks. I like it cold best on my lettuce wrap and add some chunky blue cheese or blue cheese crumbles! So good!! 

Spinach and Habanero Quiche

This morning I made a delicious SPINACH AND HABANERO CRUST-LESS QUICHE for a breakfast date with my mom. Turned out even more amazing than this picture.

Spinach And Habanero Crust-less Quiche:

You will need:

8 Eggs ( I use half egg-whites, half whole eggs)

Fresh Spinach (or frozen, but I used fresh from the public market)

1 Cup of Cheddar-Jack Cheese

1/3 Cup of Hot Habanero Cheddar Cheese

Salt and Pepper

You will want to lightly grease your pan so your quiche won’t stick. It gets really easy now, just mix all the ingredients in a large bowl EXCEPT the habanero cheese. I sprinkled the habanero cheese on top and then place it into the oven. Bake at a preheated oven at 350° for about 20-30 minutes. I recommend letting your quiche stand for 5-10 minutes before serving.

Side note: I used about two heaping handfuls of spinach leafs in my quiche pictured above!

Chicken Parmesan

I actually enjoy this Chicken Parmesan better than one with breading! This is super quick and easy especially if you have sauce on hand already.

No Breading – Chicken Parmesan

You will need:

1lb of thin chicken cutlets

Sauce (I will post a recipe for mine in the near future)

Fresh mozzarella

Salt and Pepper

Preheat your oven to 400°. I used a deep edged baking dish like a lasagna pan but any would work. Cover the bottom of the pan with your sauce. Season your chicken with salt and pepper and place them on top of the sauce in your pan. Bake for about 15 minutes. Take your pan out, flip your chicken over and add your sliced fresh mozzarella on top. Bake for an additional 10 minutes until your cheese is melted and beginning to brown. Serve with some gluten free pasta or spaghetti squash!

Greens & Beans

This recipe is my Grandma’s for Greens & Beans, which just so happens to be gluten-free :-)

Greens & Beans

You will need:

2 heads of escarole, washed and chopped

32 oz of Chicken Stock

4 garlic cloves

2 15oz cans of cannellini beans

olive oil

ground black pepper (optional)


I start out by adding a little bit of olive oil to a pan and sauté my garlic. I didn't use any onion I start out by adding a little bit of olive oil to a hot pan and because I was all out but onion would add a nice flavor. Then add your chicken stock and  bring it to a boil. Once its boiling, turn it down to simmer and add your chopped escarole and cannellini beans. Keep it on simmer for about 30 minutes-45 minutes. Stir occasionally as your escarole will cook down. Serve hot with crusty gluten free bread or over gluten free pasta! YUM!