Veal Medallions with Red Wine Mushroom Sauce

Veal Medallions with Red Wine Mushroom Sauce

• 6 thinly sliced veal medallions
• 6 slices prosciutto
• 1 Tbsp truffle oil (or truffle flavored olive oil)
• pat of butter
• 2 cups baby bella mushrooms, chopped (or another small mushroom)
• 1 cup white wine (I used Riesling) 
• 1 cup chicken broth
• 1 tsp cornstarch
• 1 cup shredded provolone or mozzarella cheese

Preheat oven to 200 degrees. Lightly salt each side of the veal medallions, then put a slice of prosciutto on each one. Heat the oil in a frying pan, then sear the veal for only 2 minutes per side. Once cooked, place them in a casserole dish and place in the preheated oven to keep them warm.

Add a pat of butter to the pan used to cook the veal. Saute the mushrooms until they start to soften. Add chicken stock and wine, then stir in cornstarch to thicken sauce. 

Remove casserole dish from the oven and preheat the broiler. Pour sauce over veal and top with cheese. Broil for about 8 minutes, or until cheese is golden brown and bubbly.

Cheese, Potato, and Sausage Casserole

Cheese, Potato, and Sausage Casserole:

• 3 cups frozen hashbrown potatoes, thawed
• can cream of chicken soup
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups shredded cheddar cheese, divided
• Approx 14 oz smoked sausage link (I use Hillshire Farms turkey)

Preheat oven to 350 degrees. Cut sausage in half lengthwise, then chop into 1/2” half-moon cuts. Cook in a frying pan with about 1” water for approximately 10 minutes. Combine with potatoes in a 9 x 13” casserole dish. 

In a saucepan, combine cream of chicken soup, milk, salt, pepper, and 1 cup cheddar cheese. Cook on medium heat until cheese melts. Pour cheese mixture over the potatoes and sausage. Top with remaining cheese. Bake casserole in the oven for 30-40 minutes until cheese starts to brown.

Blue Cheese Buffalo Meatballs

Blue Cheese Buffalo Meatballs:

• 1 lb. ground turkey
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs (I used gluten free)
• Envelope of Ranch dressing powdered dip mix 
• 4 oz crumbled blue cheese
• Buffalo sauce

Preheat the oven to 400 degrees. Combine all the ingredients but the buffalo sauce. Divide the mixture into four sections and divide each section into four meatballs. Place the balls on a baking sheet sprayed with nonstick cooking spray. Bake the meatballs for 16-18 minutes. Once they’re cooked, serve them with your favorite buffalo sauce. 

Spinach Artichoke Spaghetti Squash

Spinach Artichoke Spaghetti Squash (adapted from this recipe):

• 1 large spaghetti squash
• 3 tsp olive oil
• 3 cloves garlic, minced
• 1/2 cup light sour cream
• 3 oz Neufchâtel cheese
• 3/4 cup grated Parmesan cheese, divided
• 3 cups packed baby spinach (I used frozen, thawed)
• 1 can artichoke hearts, chopped
• 2 cups shredded mozzarella cheese

I cook my spaghetti squash in the crockpot. Simply wash the spaghetti squash, poke 4-5 holes into the squash with a knife, place it in the crockpot for 3-4 hours on High or 6 hours on Low. Once it’s done, take it out very carefully as it will be hot and flimsy. Cut it in half and pull out the insides with a fork into a bowl. Transfer the pulp into a collander and let it drain as you prepare the mixture.

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about a minute. Add in the cream cheese and allow to melt, then add the sour cream and half of the Parmesan cheese. Be sure not to let it boil as the sour cream can curdle. Stir in the spinach and artichoke hearts and cook until mixture is smooth.

Combine mixture with squash in a large bowl and mix well. Pour into a 9x13” casserole dish and top with the shredded mozzarella and the remaining Parmesan. Place in the oven and cook until the cheese is melted.

Gluten-Free Parmesan Meat Muffins

Parmesan Gluten Free Meat Muffins (adapted from this meatloaf recipe):

• 1 lb ground turkey
• 1 egg
• 1/4 cup gluten free breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 cloves garlic, minced
• 1 small onion, grated
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup grated parmesan cheese
• 1 (4 oz) can tomato paste
• 1/2 cup marinara pasta sauce
• 1/2 cup shredded Italian blend cheese

Preheat oven to 350 degrees. Spray two muffins pans with nonstick spray. In a large bowl, combine all ingredients except the marinara sauce and Italian cheese blend. Divide evenly into the muffin pans. 

Cover each muffin with a spoonful or two of marinara sauce. Bake in the oven for 30-40 minutes. Remove from the oven and top each muffin with shredded cheese (I used more than the 1/2 cup). Place them back in the oven and bake until the cheese melts.

Remove from the oven allow to rest for 5-10 minutes before serving.

Gluten-Free Teriyaki Sauce

Gluten Free Teriyaki Sauce (adapted from this recipe):

• Flank steak cut into strips
• 1 cup La Choy soy sauce (or other gluten free sauce)
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1 Tbsp mirin
• 1 Tbsp garlic, minced
• 1 tsp ginger, minced
• 1 Tbsp cornstarch
• 1/4 cup cold water

In a saucepan, mix together the soy sauce, sugar, honey, mirin, garlic, and ginger and simmer on low heat for 15 minutes. Stir frequently and keep an eye on the heat. Sweet sauces burn quickly if it gets too hot.

Stir together the water and cornstarch and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat and allow to cool. 

I chose to marinade the steak strips in the sauce in the fridge for a few days and then grilled them. 

Rosemary Feta Potatoes

Rosemary Feta Potatoes (adapted from this recipe):

• 10-12 petite red potatoes, cubed
• 1/2 cup feta cheese
• Sprig of fresh rosemary
• olive oil
• salt and pepper

Preheat oven to 450 degrees. Boil cubed potatoes for 15-20 minutes until soft. Drain and place is baking dish. Drizzle olive oil over the potatoes, Sprinkle feta, rosemary, and salt and pepper (to taste) on top. Bake for 10-15 minutes until feta is heated.