1/4 pound bacon, diced and fried till crisp and drained
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound shredded cheddar cheese
salt and pepper
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help them to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil. Cover and cook on low for 10-12 hours.
Note: Make sure your bacon is gluten-free……most are, but check the label anyway!
This recipe was originally posted on CDKitchen.com. What a great side dish to make in the summer – won’t heat up your kitchen and will go with so many different proteins!
2 teaspoons grated lime peel
1/4 cup lime juice
2 tablespoons olive or canola oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
NOTE: Because everything is fresh, it is naturally gluten free. This is an excellent dish that you can marinate and freeze, for a quick meal later on.
I found this recipe on Tablespoon.com by Eat Better America. Yummm!
Makes 8-10 servings
1/2 cup sliced roasted red pepper
1 3/4 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon dried basil
salt and pepper to taste
1 cup plus 2 tablespoons hummus
1 cup peeled and chopped cucumber
2/3 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes
3 scallions, chopped
In a food processor, combine roasted red pepper, Greek yogurt, garlic, basil and salt and pepper until mostly smooth. Spread 1 cup of the red pepper mixture evenly into the bottom of a 9-inch round pie plate.
Spread hummus evenly on top of red pepper mixture all the way to the edges of the plate.
Top hummus with an even layer of the cucumbers, followed by the olives, then the feta cheese, sun-dried tomatoes and scallions.
Serve with your favorite gluten-free crackers or chips. You could also make your own gluten-free pita chips which would be excellent with this.
NOTE: Yogurt is naturally gluten free. Many of the feta cheese brands are gluten-free. I use Athenos Feta (Kraft). Always read the label!
I found this recipe at Tablespoon.com, by girlversusdough. Thanks for a wonderful recipe!