MaryEllen's profile page
Recipes
Cream Cheese Cool Whip Frosting
By MaryEllen
This cream cheese Cool Whip frosting is super easy when you need to frost cakes, cupcakes, pies, or other pastries
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) container whipped topping (thawed, if frozen)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 (3.5-ounce) package instant vanilla pudding mix (or other desired flavor), optional
Hearty Homemade Chicken Vegetable Soup
By MaryEllen
Very satisfying and high in nutrients
- Chicken stock, home-prepared, 6 cup
- Roasting Chicken, .25 chicken, bone and skin removed
- Onions, raw, .5 large (
- Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (
- Carrots, raw, 2 medium
- Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)
- Snow Peas, fresh, 1.5 cup
- Summer Squash, 1 small or 1/2 yellow and 1/2 green summer squash
- Salt, 1 tsp Sea salt is best.
- Pepper, black, 1 tsp Freshly ground.
- Parsley, dried, 1 tbsp
- Sage, ground, .25 tsp
- Rosemary, dried, .5 tsp
- Thyme, ground, .25 tsp
- Use fresh herbs if you have them.
- Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.5
- Total Fat: 4.4 g
- Cholesterol: 34.0 mg
- Sodium: 820.2 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.7 g
- Protein: 18.5 g
Leek & Bacon and Egg Tottins, GF
By MaryEllen
With delicate layers of sautéed Leeks, Uncured Apple Smoked Bacon, Garlic and Chevre, these Tottins (tots+muffins)...
- 36 Potato Tots
- 1 Tbsp Unsalted Butter
- 1 package fresh Trimmed Leeks, ends trimmed, quartered lengthwise & roughly chopped
- 6 slices Bacon
- 8 Eggs
- 1/4 teaspoon Sea Salt, or to taste
- 1/4 teaspoon Black Pepper, or to taste
- 1/2 log Chevre cheese
Chicken and Dumplings Recipe, GF
By MaryEllen
Sprinkle chicken pieces generously with salt and pepper and lightly with poultry seasoning, and then dredge both si...
- 1 stick butter
- gfJules™ All-Purpose Gluten Free Flour to dredge chicken
- 2 chicken breast halves (w/bones & skin)
- Salt and pepper
- 2 -3 large carrots, diced
- 4 -6 celery stalks w/heart, diced
- 2 medium onions, diced
- 3 large cloves garlic smashed and diced
- 1 /2 tsp. poultry seasoning (split between dredge/vegetables)
- 10 cups chicken broth (or water with 2 tbsp. chicken base-be sure to use a gluten free one!)
- 2 medium brown potatoes cut into smallish rectangles
- 3 /4 cup half & half
- 3 cups gfJules™ All-Purpose Gluten Free Flour3/4 tsp. baking soda3/4 tsp. salt2 tbsp. chicken fat (skimmed off broth after an hour of simmering & refrigerated till firm) or lard4 tbsp. Crisco shortening1 cup half & half
- 3 /4 tsp. baking soda
- 3 /4 tsp. salt
Slow Cooker Candy
By MaryEllen
This is candy anyone can make and makes a great presentation at the holidays
- 2 pounds salted dry-roasted peanuts
- 4 ounces German?s sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Asian Chicken Salad
By MaryEllen
This healthy, hearty salad is packed full of fruit AND vegetables
- 2 cups cooked chicken, skin removed, cut into bite-sized pieces
- 4 cups cabbage, shredded
- 1 cup mushrooms, sliced
- 1 cup carrots, grated
- 2 tablespoons cilantro, chopped
- 1 cucumber, thinly sliced
- 3 green onions, thinly sliced
- 1 mandarin orange or tangerine, divided into sections
- 1/2 cup nonfat Asian or Oriental-style salad dressing
- black pepper
Grilled Salmon and Spinach Salad w/Peach Dressing
By MaryEllen
Combine first 5 ingredients in a shallow bowl
- 1 tablespoon light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets
- 2 (5-ounce) packages baby spinach
- Peach Dressing (recipe follows)
- Peach Dressing
- 2 peaches, peeled and sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Process all ingredients in a blender until smooth, stopping to scrape down sides. Makes 1 cup.
Quiche with Brie and Bacon
By MaryEllen
If you love quiche, or even if you don’t, this recipe is a nice twist on the standard quiche
- 1 9-inch deep pie crust*
- 4 ounces brie, crust removed, diced
- 4 ounces Swiss cheese, diced
- 10 slices bacon, cooked crisp, drained, crumbled
- 6 large eggs
- 1/2 cup whipping cream
- 1/2 cup sour cream
- dash nutmeg
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- If the instructions recommend pre-baking for a single-crust pie, do so before filling it. I prefer Mrs. Smith’s Deep Dish Pie Crust, it doesn’t need to be pre-baked.)
Capellini & Shrimp Fra Diavolo, GF & Low FODMAP
By MaryEllen
This quick pasta dish can be made in less than 30 minutes, even if you are starting with frozen shrimp
- 12 ounces (340 g) gluten-free capellini (cooked pasta weight is 680 g)
- Kosher salt
- 3 tablespoons Low FODMAP Garlic-Infused Oil made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
- 1 /2 cup (32 g) finely chopped scallions, green parts only
- 1 pound (455 g) large shrimp (26 to 30 count), defrosted and peeled
- 1 teaspoon chilli powder, such as ground red serrano chilli, plus extra
- 1 /4 teaspoon oregano
- Freshly ground black pepper
- 1 , 14.5 ounce (411 g) can diced tomatoes
- 3 /4 cup (180 ml) dry white wine
- 1 teaspoon unsalted butter, optional
- 1 /4 cup (8 g) finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh basil
Almond Flour Muffins, GF
By MaryEllen
These almond flour muffins are just like the generous muffins you see in a bakery, but way lower carb and only ligh...
- 2 cups (240 g) finely-ground blanched almond flour
- 1 cup (128 g) tapioca starch/flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons (105 g) pure maple syrup
- 1/4 cup (60 g) smooth applesauce, at room temperature***
- 4 tablespoons (56 g) virgin coconut oil, melted and cooled
- 3 eggs (150 g, weighed out of shell) at room temperature, beaten
- 3 ounces miniature dairy-free chocolate chips
- Applesauce: These muffins do not taste at all like applesauce, as it’s a relatively neutral flavor in baking. If you can’t have it, you can try replacing it with mashed bananas but the end result will taste like bananas. (I'm not sure that's a bad thing!)