Skillet Beef and Macaroni

• 8 oz uncooked macaroni or other gluten free pasta
• 1/2 lb lean ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1-1/2 tsp oregano
• 1-1/2 tsp dried basil
• 10 oz can mushrooms
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 tsp Worcestershire sauce (gluten free)
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped parsley

1. Cook pasta according to package directions, and set aside.
2. Place beef, onion, garlic, herbs and mushrooms in a skillet.
3. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes, or until beef is fully cooked.
4. Add tomato paste, water, Worcestershire sauce, cheese and parsley.
5. Stir to combine with meat mixture.
6. Stir in pasta, and heat thoroughly.

Serves 6.

The recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods,one of my favourite cookbooks.

Spanish Dinner

• 1 lb ground beef
• 1/4 cup diced onion
• 1 tbsp olive oil
• 2 cups corn
• 28-oz can diced tomatoes
• 1/4 cup sliced stuffed green olives
• 1 cup instant rice
• 3/4 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder

1. In large saucepan, cook onion in oil, over medium high heat, for 5 minutes.
2. Add ground beef and cook, stirring often, until meat is browned.
3. Add corn, tomatoes, olives, rice and seasonings.
4. Cover tightly. Simmer, stirring often for 10 minutes.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.

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This recipe is quick and easy to prepare, with ingredients that the chef likes. It’s from a recipe booklet by Betty Crocker in September 1996 — Casseroles & One-Dish Meals.

It has that familiar Sloppy Joe taste, but it’s not as messy to eat, and more nutritious than regular Sloppy Joe in a hamburger bun. If you don’t have Sloppy Joe mix, you could use plain tomato sauce, and a few herbs and spices instead.

Use a food processor or mandolin to slice the potatoes so they’re really thin, and all the same thickness. Otherwise some of them might be a bit crunchy.

Sloppy Joe Skillet Dinner

• 1 lb lean ground beef
• 1-1/2 cups whole kernel corn
• 1 medium onion, diced
• 2 medium potatoes, thinly sliced
• 1 can (15-1/2 oz) Sloppy Joe sauce (gluten free)

1. Crumble the beef into a 10″ skillet.
2. Sprinkle corn over the beef.
3. Layer onion and potatoes on corn.
4. Pour Sloppy Joe sauce over top.
5. Cover and cook over low heat, about 30 minutes, stirring occasionally, until beef is no longer pink in centre and potatoes are tender.

Makes 4 servings.
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You can find more information on the gluten free section of my Excel tips website.

Run the potatoes through the food processor slicer, or use a mandolin to slice then thinly. That will help them cook evenly.

The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook. The original recipe calls for cream of mushroom soup, so our recipe uses a few more ingredients, to replace that with gluten free substitutes.

Ground Beef and Potato Scallop

• 1 lb lean ground beef
• 4 tbsp potato starch
• 10 oz can sliced mushrooms
• 1-1/2 cups gluten free beef broth
• 1/2 tsp garlic powder
• 4 cups thinly sliced peeled potatoes
• 1/2 cup thinly sliced onion

1. Stir fry ground beef in a large greased frying pan over medium heat, for about 10 minutes, or until no longer pink.
2. Drain meat, sprinkle with potato starch, salt and pepper, and stir.
3. Spread meat mixture in ungreased 2 quart casserole.
4. In a large bowl, mix mushrooms, broth, and garlic powder.
5. Add potato, onion and a sprinkle of salt and pepper, and stir.
6. Spoon potato mixture over meat.
7. Bake, covered, in 350°F over, for 1 hour.
8. Bake, uncovered, for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.