Who wants to use a hot oven in the summer? Not me, that’s for sure! I love this quick and easy recipe for pulled pork, it requires a slow cooker, but even if only for this, the investment is well worth it.
As always, this recipe is completely gluten free. Another thing I love about this is that there’s plenty of meat to get several meals from it, thus saving time and money, and who doesn’t like that?
Slow Cooker Pulled Pork
- 4.25 pound pork butt roast (bone out)
- 2 tsp pink salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 2 Tbls water
- Mix spices together and rub on roast. Make sure to cut the strings off your roast if it has them.
- Add water to bottom of slow cooker, place roast on top.
- Close the lid and cook on high for 6 hours.
- Take the roast out, cut fat off and discard, shred meat.
- Cook another 1-2 hours on medium (or high first hour, low second hour).
- Enjoy. 🙂
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What could be better than crispy battered fish with a side of fries? Not much in my opinion. I have been craving fish and chips for so long now, I finally broke down and decided to make it at home. Even my picky husband loved it, that’s always a win in my book! 🙂
Gluten-Free Fish And Chips
- 4 Haddock fillets, thawed and patted dry
- 1/4 cup all purpose gluten-free flour
- 1/4 cup corn starch
- 1/2-1 teaspoon gluten-free baking powder
- 1/4 cup milk (or water for dairy free)
- 1 egg
- Sprinkle salt and pepper
- Oil for frying
- Gluten-free French fries
- Lemon, sliced
- Heat 1-2 inches of oil in a cast iron pan.
- Mix flour, starch, and baking powder in a medium bowl. Add in the egg and milk and mix just until combined.
- Pat the haddock fillets dry (I used paper towel). Coat them in the batter and gently place in the preheated oil, keeping them from touching each other. You know that the oil is ready when a drop of water sizzles in it.
- Flip fish after 2-3 minutes, and cook another 2-3 minutes, until both sides are golden.
- Serve with French fries and lemon.
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Imagine the taste of wonderfully warm ham and steaming pineapple mingling its sweetness with tomato sauce and mozzarella. This would typically be the topping for a pizza, an absolutely amazing Hawaiian pizza, but instead this dish is easy for you to make on a busy night because it replaces the time consuming pizza dough with pasta and still gives you that perfect Hawaiian taste.
This is one of my absolute favorites on a night when I get home starving or need a quick meal to throw together. I usually have the ingredients on hand, so that’s also a big bonus.
- Gluten-free pasta
- Marinara sauce
- Deli ham (make sure it’s gluten free if that matters)
- Canned pineapple chunks (in juice or water, not syrup), drained
- Shredded mozzarella
- Cook up a serving of pasta
- Mix in some sauce.
- Place it in an oven safe bowl and top with sliced ham, pineapple chunks, and mozzarella. (I like putting the mozzarella on top because it takes a bit longer than other cheeses to melt and protects the toppings from burning as well as letting it get slightly crispy.)
- Pop it in the oven until the cheese is all melted.
- Then enjoy the steaming bowl of perfection.
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This creamy pasta is just perfect for a quick weeknight meal. Easy to throw together, yet oh so yummy.
- 1 box pasta
- 2 Tbls butter or olive oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2-1 cup shredded Parmesan
- 1/4-1/2 cup shredded mozzarella
- Pepper (optional)
- Dried parsley (optional)
- Spinach (optional)
- Chardonnay (optional)
- Cook pasta, drain, and set aside.
- In pot, combine butter or oil, milk, sour cream, and Parmesan. Heat until smooth. Add a splash of Chardonnay if desired and stir until smooth.
- Add pasta and mozzarella.
- Season with pepper and parsley.
- Serve with spinach or enjoy as is.
Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.
With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.
It’s so good that we’ve been eating it every week!
Lemony Chicken and Pasta
- 1 box of (gluten free) pasta
- 7 chicken tenders, cubed
- 3-4 lemons, juiced
- 1/4 cup olive oil
- 1/2 cup walnuts
- Parmesan (to taste)
- Salt, pepper, dried parsley (optional, to taste)
- Cook pasta, drain, and set aside.
- Use 2 Tbls olive oil to coat the bottom of a large pan.
- Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
- Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
- Add walnuts to the chicken.
- Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
- Season with pepper, dried parsley, and Parmesan cheese.
- Serve with a side of steamed broccoli, and enjoy!
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The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!
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