Easy Apple Crisp

Somehow dinner doesn't seem complete until there's something sweet on the palate. In the summer, fruit easily fits the bill. After the rich desserts and candies of the holidays, apple crisp with a cup of tea is a healthy and quick solution for the end of a wintertime meal.

Prep Time: 5 minutes
Bake Time 20-25 minutes
Serves: 8
Cost: Approx. $2.00

1 can of apple pie filling ($1.87)
2 1/2 cups of oats ($.30)
1/4 cup of brown sugar
1 T cinnamon
4 Tbsp butter
3 T water
dash of salt

Melt butter. Add oats, sugar and cinnamon and salt. Mix well. Add water to apple pie filling and place in pie pan. Top with oatmeal mixture. Bake at 350 for 20-30 minutes until bubbling and golden brown. d

Alaina's Crock Pot Sesame Pork Chops

I often find pork chops marked down at our local grocery. However, I'm not the best at making sure that pork chops are well cooked without being too dry. After trying Alaina's original recipe, pork chops have quickly become but one of our family favorites. Usually I have all the ingredients on hand, but simple substitutions like ketchup or dried ginger always work in a pinch.

Alaina's Crock Pot Sesame Pork Chops

Prep Time: 2 minutes
Cook Time: 6 hours in the crock pot
Yields: 6-8 servings
Cost: Approx. $5.00

6 lg. bone-in pork chops ($4.50 on sale)
2 cloves garlic, minced
1 small onion, diced
1/4 c. soy sauce
3 Tb. brown sugar
3/4 c. tomato sauce
1 tsp. sesame seeds
1 Tb. fresh ginger, minced
pepper to taste

Put chops in crock pot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.

Gluten Free Biscuits

My first attempt at gluten free biscuits was a disaster. They resembled salty, putty colored hockey pucks. Out of desperation for something bread like the kids ate them covered with maple syrup. Take two was much, much better.

Gluten Free Biscuits

Prep Time: 10 minutes
Cook Time: 12-15 minutes
Cost: Approx. $2.50
Yields: 12 biscuits

2 1/2 cups all purpose gluten free baking flour ($1.50)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp xanthan gum
5 tsp sugar
1 cup milk
2 Tbsp vinegar
4 tbsp butter, cold and cut into cubes
1 egg and 1 egg yolk

Combine all dry ingredients. Mix milk, vinegar and eggs together well. Fold dry ingredients into wet. Add butter and mix by hand. Form into disks. Bake on greased baking sheet for 12-15 minutes at 350.

Healthy Meatloaf Now and Later

I'm a big fan of ground turkey or chicken. It's a less expensive low fat option for ground meat as well as much lower in cholesterol. I will agree with many, however, that ground turkey does lack the depth of flavor of a thick juicy steak burger. I've been experimenting through the years and have come up with this healthy meatloaf recipe that doesn't skimp on flavor and always receives rave reviews. Since I buy my meat in bulk I've found it best to make two meatloaves at once. I just slice and freeze the second one for a later date. I omit the glaze for the meatloaf that is to be frozen and wait to add the it before reheating.

Prep time: 10 minutes
Cook Time: 40-50 minutes
Cost: Approx. $10.00
Yields: 2 meatloaves serving 8 each

2.5 pounds ground turkey ($7.00)
2 pounds low fat sausage ($2.00)
3 eggs ($.25)
1 cup oats
4 carrots grated
1 garlic clove grated
1 onion grated ($.25)
2 stalks celery grated
2 tsp salt
1 tsp pepper
dash of Worcestershire sauce

Mix together turkey, sausage and eggs. In a food processor grate oats, carrots, garlic, onion and celery. Add this mixture along with spices to meat. Incorporate well using hands. Place meatloaf mixture in two loaf pans. Brush that top with the ketchup glaze. Bake uncovered at 350 for 40-50 minutes. Let meatloaf rest in the pan for 10 minutes before slicing and serving.


Ketchup glaze

1 cup ketchup
1/4 cup agave nectar or 1/2 cup brown sugar
1 tsp dry mustard

Homemade Ketchup

In our attempts to get processed foods out of our house, I have quickly realized that quality condiments cost money. $4.99 for a bottle of ketchup. No way! That's much more money than I am willing to spend. After a few attempts, I came up with my own version which is much like store bought but without all the preservatives. I can't wait to make more to make Sloppy Joe's!

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: 1 1/2 cups
Cost: Approx. $1.00

1 6oz can of tomato paste ($.89)
1 1/2 cup warm water
2 tbsp white vinegar
3 Tbsp brown sugar or 1 1/2 Tbsp agave nectar
2 tsp garlic powder
2 tsp onion powder
1 tsp salt

Blend all ingredients well. Simmer for 15 minutes. Cool and store in refrigerator.

*You can find this recipe listed at Grocery Cart Challenge's Recipe Swap**

Chocolate Cupcakes

All I can say is "Wow!" I recently checked out "babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes form New York's Most Talked-About Bakery". I had a hard time choosing which recipe to try first but the vote was for more chocolate. This book was what I have been lacking in all my research and reading about allergy free baking. It's full of tips and tricks as well as well refined recipes for success. We topped ours with whipped cream. They tasted like hostess cupcakes. These cupcakes were far superior than any I have ever made. Seriously. "Wow!"

Prep time: 15 minutes
Cook Time: 22 minutes
Yields: 24
Cost: $4.25

Chocolate Cupcakes from babycakes by Erin McKenna

1 3/4 cups Garbanzo Bean Flour ($1.00)
1/2 cup Potato starch ($.25)
1 cup unsweetened cocoa powder ($.50)
1/4 cup arrowroot ($.25)
1 Tbsp plus 1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 tsp salt
1 cup coconut oil ($.75)
1 1/3 cups agave nectar ($1.50)
3/4 cup unsweetened applesauce
3 Tbsp pure vanilla Extract
1 cup hot water or coffee

Whist together dry ingredients. Add the oil, nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until smooth.

Pour 1/3 cup of batter into greased muffin tin. Bake on center rack for 22 minutes. Rotate 180 degrees after 15 minutes.

Let cupcakes stand for 20 minutes. Transfer to rack to cool completely.

Allergy Free Chocolate Cupcakes

I wish I could have somehow added the smell to go
along with the picture. I had to hurry
and snap a shot before they were all
gobbled up. These cupcakes were
divine!


Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 18 cupcakes
Cost: Approx. $2.50

2 cups gluten free baking mix ($1.00)
1/2 cup tapioca flour ($.25)
1/2 cup unsweetened cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
2/3 cup melted coconut oil ($.50)
1 egg or 1/4 cup unsweetened applesauce
1 1/3 cup sugar or 2/3 cup agave nectar ($.25)
2 cups rice milk ($.50)
3 tsp vanilla

Mix together dry ingredients well. In a separate bowl combine remaining ingredients. Add slowly to dry ingredients and mix for 2 minutes. Place in lined muffin tin. Bake at 350 for 22-25 minutes.

We topped each cupcake with some glaze instead of the traditional iciing. To make the glaze slowly melt 3 oz of chocolate in 2 Tbsp on coconut oil.

Gluten Free Pizza Crust

In a moment of weakness I bought a package of gluten free pizza crust mix to the tune of $6.99. Ugh. It was good, but I just kept thinking, "I could have made this myself." So after several attempts, I've come up with a winning combination. I plan to make the prebaked crusts in bulk for the freezer so that pizza can be at our fingertips.
(As you can see we are still dairy free at this point. But, believe it or not, we're enjoying pizza just the same.)


Prep Time: 5 minutes
Cook Time: 25 minutes
Yields: 3 large round crusts
Costs: Approx. $3.00

3 Tbsp dry yeast
2 cups brown rice flour ($.75)
1 1/2 cups tapioca flour ($.75)
3 tsp xantham gum
2 tsp salt
3 tsp unflavored gelatin ($.25)
3 tsp Italian seasoning
1 tsp garlic powder
2 cups warm water (approx. 11o degrees)
2 tsp agave nectar
3 tsp olive oil
3 tsp vinegar

Preheat oven to 425 degrees. Blend all ingredients in an electric mixer for 3 minutes with regular beater attachments. Dough should be soft and sticky.


Divide dough into three parts. Place dough in the middle of a pizza stone. (I found that the stone worked best in cooking the dough all the way through and alleviating some of the heaviness that comes with gluten free grains.) Using parchment paper sprayed with cooking oil roll dough to fit the stone. (This will save you a lot of frustration and time in trying to get this sticky dough to conform.)

Bake crust for 10 minutes. Remove and top as desired. Return to oven and bake for an additional 15-20 minutes.