Tuesday, August 7, 2012

Moist Meatloaf

I love meatloaf. However, it's time consuming and heats up your kitchen with it's hour-long baking time. It's calorie-laden. Often, when you order it at a restaurant, it's smothered in ketchup (yuck!) or tomato sauce (BOP no-no!). And, for our family, it usually has eggs in it and our little one can't eat eggs. So, because of all of those reasons (and then some!), it's been a really, really, really long time since I've had meatloaf.

Today was a new day! Today, I made meatloaf (sans eggs!) and it was delicious! It was moist! We all had seconds! Never mind that the kitchen thermometer read 80 degrees while it was cooking (and the AC was cranking)! I'm definitely making this one again!

1 onion, diced
1 green pepper, diced
Olive Oil to coat the bottom of the pan
1lb. ground turkey
2 Tbl. ground flax seed soaked in 6 Tbl. water for 5 minutes
4 oz. dried bread crumbs (I used Progresso Italian Style Panko- BOP friendly!)
Salt and Pepper to taste

Saute olive oil, onions and peppers until clear and tender. Add to ground turkey, flax seed mixture and bread crumbs. Be sure to use a big mixing bowl and don't be afraid to get in there with your hands. Shape into a loaf and cook for 45 mins. to 1 hour at 350 degrees F. Serve with creamy mashed potatoes and some veggies for a truly comforting meal!

Monday, August 6, 2012

(Egg, Nuts, Soy, Dairy, Gluten and BOP Free) Blueberry Peach Cobbler

This past weekend, we went to a good-bye party for some friends of ours. They are leaving to plant a church in another part of the state and we are going to miss them! Their little girl is the same age as Lil' Miss and she is allergic to dairy and gluten. Put that together with my daughter's allergies to eggs, nuts and soy and my own allergies to Balsam of Peru and well, you become very limited.

Here's something I came up with using what was on hand. Best of all, it tasted DELICIOUS and you would never know that it was allergen friendly! People were going back for seconds of this delish dish!

1 quart blueberries
1 jar peaches (reserve juice)
2 cups Bob's Red Mill Gluten Free Baking Mix
1 1/2 cups sugar
4 tsp. baking powder
1/2 tsp. xanthan gum
2 cups reserved peach juice + water
oil to grease the bottom of the pan

Preheat oven to 350 degrees F. Grease bottom and sides of 13"x9" baking pan. Mix all ingredients except for the fruit. Gently fold in fruit. Bake for 35-45 minutes, or until golden brown. Yum!!