Easter Recipe Roundup from "The Gluten-Free Slow Cooker"

Are you already thinking about what you're going to make for Easter?  I know, I know, you're probably making a ham, but have you thought about what you're going to serve for breakfast?  How about for dessert?

Well, your day is about to get a little brighter because I'm bringing you 3 of my recipes from The Gluten-Free Slow Cooker to help make Easter day go just a little bit smoother!  The Gluten-Free Slow Cooker is my newest cookbook and was released on October 2.  It's FULL of all sorts of recipes, from appetizers, breakfast food, main courses, side dishes and desserts!  If you need more suggestions beyond the 3 recipes listed below, I highly suggest you pick up a copy of my book and make it the easiest Easter EV-AH! ;)  How about some Lasagna Roll-Ups or Apple and Onion Pork Loin for your Easter Main course instead of the usual Ham?  The recipes are in the book!  Or, how about making some Black-Eyed Pea and Ham Soup with those leftovers?  The recipe is in the book and it's one of my FAVORITE soups ever!  You'll love it!  You can purchase it here.

Photography by JNV

So, let's talk the recipes I am giving you right now.  How about starting Easter morning off with some delicious Cinnamon Roll Oatmeal?  YUM!  It's like dessert for breakfast!  Seriously, you have to have some!  You'll thank me later!

Moving on, I'm going to suggest serving my Brown Sugar Mashed Potatoes as a healthier alternative to the traditional mashed potatoes you may usually serve.  Your family will love this new twist!  

Let's end Easter dinner on a VERY good note!  How about my Hazelnut and Chocolate Cheesecakes?!  YES, PLEASE!!!!!!!  Seriously.  You'll get brownie points for the cute individualized jar presentation!  Everyone will leave happy ;)

Alright....I'm going to get on with it now!  Here are the recipes:

Cinnamon Roll Oatmeal

Finding gluten-free cinnamon rolls can be difficult. Making gluten-free cinnamon rolls takes way too much time. Making Cinnamon Roll Oatmeal is simple and quick! Drizzle your oatmeal with a delicious cinnamon frosting, and you’ve got a decadent dessert-like oatmeal for breakfast.

1½ cups (120 g) steel cut oats

½ cup (115 g) brown sugar

1½ teaspoons cinnamon

6 cups (1.4 L) almond milk

1 teaspoon vanilla

½ cup (115 g) cinnamon frosting, storebought, or follow the frosting recipe on page 159, substituting cinnamon for the pumpkin pie spice.

» Spray your crock with nonstick cooking spray. Pour in the oats, sugar, and cinnamon. Pour the milk and vanilla over the top and give a quick stir.

» Cover the crock and cook on LOW for 8 hours or on HIGH for 4 hours.

» When you are ready to serve this, swirl in the cinnamon frosting.

RECOMMENDED SLOW COOKER SIZE:

3 quart (3 L)

YIELD: 6 servings

RECIPE NOTE

You can easily make this recipe dairyfree by replacing the cinnamon frosting with the following alternative: Mix together 1 cup (120 g) powdered sugar, 1 teaspoon vanilla, 2 tablespoons (30 ml) almond milk, and ½ teaspoon cinnamon.

TIPS & SUGGESTIONS

>> If you don’t like the thickness of your oatmeal in the morning, you can thin it out by adding a bit of milk when serving.

» You can change the flavor of this oatmeal by experimenting with different types of milk. Try coconut, cashew, vanilla-almond, or soy milk to change things up.

Brown Sugar Mashed Sweet Potatoes 

5 INGREDIENTS OR LESS

This recipe provides all the goodness of mashed potatoes, but it’s sweet and delicious instead of savory. You won’t need dessert after eating these amazingly easy sweet potatoes.

6 cups (660 g) ½-inch (1 cm) peeled sweet potato cubes

1⁄3 cup (75 g) brown sugar

6 tablespoons (85 g) butter

½ cup (120 ml) vegetable stock

» Spray your crock with nonstick cooking spray.

» Place the sweet potatoes into the crock and sprinkle the sugar over the top. Place the butter on top, and then pour the stock over the top as well.

» Cover the crock and cook on LOW for 6 hours or on HIGH for 3 hours, or until the potatoes are very tender and pierce easily with a fork. Mash the potatoes right in the crock.

RECOMMENDED SLOW COOKER SIZE:

2 to 3 quart (2 to 3 L)

YIELD: 6 to 8 servings

TIPS & SUGGESTIONS

This dish pairs well with the Apple and Onion Pork Loin on page 92, the Cranberry-Glazed Turkey Breast on page 102, and the Honey Garlic Pork Chops on page 106.

Hazelnut and Chocolate Mini Cheesecakes

These individual cheesecakes are decadent, smooth, creamy, hazelnutty, chocolaty, and delicious. They are incredibly charming, served in individual mason jars, which makes for a beautiful presentation for your guests.

1 box (8 ounces, or 225 g) reduced-fat cream cheese, softened

1 cup (230 g) nonfat plain Greek yogurt

1⁄3 cup (60 g) granulated sugar

1 teaspoon vanilla

2 eggs

¾ cup (195 g) chocolate-hazelnut spread, such as Nutella

6 mason jars (6 ounces, or 175 ml, each)

» Using a stand mixer, beat together the cream cheese, yogurt, sugar, and vanilla on mediumlow speed. (You may use a hand mixer if you do not have a stand mixer.) When it is well mixed, add the eggs, one at a time. When this is well combined, add the chocolate-hazelnut spread.

Continue to mix and scrape the sides of the bowl as necessary.

» When the mixture is well combined, pour or spoon the batter evenly into the 6 jars. Leaving the lid off of the jars, place them into your crock. Carefully pour water into the crock around the outside of the jars, until the water level is about halfway up the outside of the mason jars. (Be careful not to get any water in your cheesecakes.)

» Cover the crock and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2½ hours.

» When the cook time is up, wearing an oven mitt, carefully remove the mason jars from the water bath and place them on a cooling rack.

RECOMMENDED SLOW COOKER SIZE:

5 quart (5 L) or larger

YIELD: 6 servings

TIPS & SUGGESTIONS

» Tie a ribbon around each jar, correlating to whatever theme or holiday you’re celebrating.

» For serving, top each cheesecake with a dollop of whipped cream and some mini chocolate chips.

Jazzed-Up Refried Beans - Gluten-Free

I LOVE good refried beans!  I mean, who doesn't?!  These are deeeeeee-licious!

I served these on a night where we had some family over and had a taco bar.    My husband quickly asked "Is this a dip or is this going on our tacos?!"  Great question!  "Whichever way you want it, babe!"

Indulge in this as a dip, put it on your tacos or burritos, or serve it as a side with my Spanish Quinoa and Rice!  Whichever way you eat it, you WON'T be disappointed!

By the way, this would be a GREAT appetizer at a party!  Superbowl, New Year's, family get-together, you name it!  It will take you less than 5 mins to throw together ;)

Servings: 6-10

Ingredients:

16 oz. can fat free refried beans

1 Tbsp. my taco seasoning (or 1/2 pkg store bought taco seasoning)

1/2 onion, diced

1/2 cup salsa

1/2 cup shredded Mexican cheese

Directions: (Use a 1 quart or larger slow cooker for this)

In your crock, pour in the can of fat-free refried beans, taco seasoning and onions.

Next, add in the salsa and cheese.

Give it a stir.

Cook on LOW for 4-5 hours, or until the onions are tender.

Serve however you like!

Enjoy!

Spanish Quinoa and Rice - Gluten-Free

A couple weeks ago, I had a few of my family members over for a Taco Bar!  It gave me a great excuse to use my new Crock-Pot Hook-Ups!  (They're pretty cool!  I'll be posting about those very soon.)  I made my taco meat, Spanish quinoa and rice and my jazzed-up refried beans!

This Spanish quinoa and rice had wonderful flavor.  It had everything Spanish rice should have, but WAY easier to make!  LOL  You know me....I don't do "hard."  I don't have time.  I always find a way I can make what I want requiring the least amount of time and energy.  Your family will never know this Spanish quinoa and rice is actually good for them!  If you're having guests, you'll most likely be introducing them to something new.....that's a good thing!  I was, and I think it's pretty cool I was able to introduce it to them!  Maybe they'll seek out some more quinoa recipes on their own now. ;)

I hope you give this a try!  It's great as a side, on top of salad or on your tacos or burritos!  YUM!

Servings: 12-15

Ingredients:

1 cup brown rice

1 cup quinoa

1 cup salsa

14.6 oz. can diced tomatoes

1 onion, chopped

1 1/2 Tbsp. my taco seasoning or 1 pkg. taco seasoning

3 3/4 cup water

Directions: (Use a 3 quart or larger slow cooker for this recipe)

In your crock, place the brown rice, quinoa and salsa.

Add in the diced tomatoes,

  onion, 

 taco seasoning 

 and water.

(notice how full my crock is?  I should have used a larger one!!!)

Stir it up.

Cook on LOW for 6 hours, or on HIGH for 3 hours.

Stir occasionally.

Enjoy!

Sweet Potato and Quinoa Casserole - Gluten-Free

Sometimes I get really tired of the usual dinner food, which makes me go way outside of the box.  With a little help from my FitAddict pal, Andrea, I made a delicious and healthy Sweet Potato and Quinoa Casserole for dinner.  

I know what you're thinking.  Sweet potatoes as the main course for dinner?  Yup!  This casserole doesn't just contain sweet potatoes....there are lots more ingredients, (which couldn't all be listed in the title, or you'd think I was completely insane!) making is a complete meal!  Don't get me wrong.  This could totally be served as a side dish too.  In fact, I suggest bringing this to a party or to a work pot luck if you'd like something you can eat guilt-free and still get a complete meal.  Being gluten-free, I've found I usually starve at parties unless I bring something like this.  You can only eat so many fruits and veggies at one time.  Half the time the cheese and crackers are on the same platter, leaving that no longer an option either.  Cross contamination is a huge issue for us gluten-free folks.  If you bring this casserole, you'll be all set!

Andrea made a very similar version of this for her family during the holidays and they loved it.  We had mixed reviews here.  My husband wasn't a fan at all.  I loved it and my kids liked it, but didn't love it.  I won't even tell you what my husband added to his when he ate it.  It was disgusting.  LOL  I thought it was perfect as it was.  The only thing I would have changed is adding the pecans at the end instead of cooking them with everything.  They got soft and you couldn't really tell what they were.  They should still be crunchy.  This will be reflected below, so you can follow everything as typed below.

Servings: 6-10 (depending on whether you're serving this as a main dish or side dish)

Ingredients:

4 small sweet potatoes, peeled and chopped into bite-sized pieces

1 small onion, chopped

1 cup black beans, soaked overnight, rinsed

3/4 cup quinoa

3/4 cup brown rice

1/2 cup craisins

2 Tbps. maple syrup

1/4 tsp. cinnamon

1/8 tsp. pepper

3 1/2 cups water

1 1/2 tsp. vegetable better than bouillon

1/2 cup pecans, roughly chopped

Directions: (Use a 3 quart to 5 quart slow cooker for this recipe)

In your crock, place your sweet potatoes and onions.

 (I had two of the cutest helpers in all the land!)

Next, add in the black beans,

 brown rice

 and quinoa.

 Add the craisins.

Add in the maple syrup, cinnamon, pepper, vegetable bouillon and water.

Give it a stir.

(I apparently forgot to take pictures of these steps!)

Cook on LOW for 5-6  hours and add the chopped pecans just before serving.

Serve and Enjoy!

Sweet Potatoes with Maple Syrup and Pomegranate Seeds - Gluten-Free

Deeeeeeeeeeeeelicious!!!!!  That's what this was!  Absolutely delicious!

You know, when my husband walked into the kitchen, he said "where are the marshmallows?!"  When I told him there were no marshmallows and that we were going to be eating something a bit healthier this year.  He said "Oh! :(" (and yes, he had a frowny face too! LOL)

At dinner, after trying this casserole, I asked him "So, did you REALLY miss the marshmallows?!"  He said proudly, "Nope!  Not all all!  This was really good!  Nice job, honey!"

I concur!  This was incredibly delicious!  I'm so happy I decided to go with a healthier version of the sweet potato casserole.  The maple syrup makes this perfectly sweet and the pomegranate seeds give it a slight pop of sweet and tangy crunch.  The orange zest gives it the little something extra to take it over the top.

I sincerely hope you try this at your next family gathering!  You won't be sorry!

Servings: 6-8

Ingredients:
5 sweet potatoes, peeled and sliced into rounds
2/3 cup maple syrup
2 tsp. vanilla
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. apple pie spice
1 cup pomegranate seeds, divided into 1/2 cups
zest of 1 orange
juice of 1/2 orange

Directions: (Use a 3-5 Quart slow cooker for this recipe)

Place your sliced potatoes into your slow cooker.

Sprinkle the sweet potatoes with nutmeg, cinnamon and apple spice.

(I had a little help from my little ones and we got a little extra cinnamon than we bargained for!  LOL)

Add the pomegranate seeds

and the orange zest and orange juice.

Stir it up!

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

When it's time to serve, sprinkle the remaining half cup of pomegranate seeds.  It adds a nice pop of freshness and color!

Serve and Enjoy!

Traditional Stuffing - Gluten-Free

Since becoming gluten-free, there are a lot of things I miss.  Bread isn't really one of them.  I thought I would miss it tremendously.  Sure, there are times I'm at a restaurant with REALLY good smelling bread, where I get a bit "jealous" I can't partake.  

As Thanksgiving approached this year, I told my sister to go ahead and make the stuffing.  I told her I really wouldn't miss it, but deep down, I really did.  There are so many other things to eat on Thanksgiving, I told myself it was perfectly ok.

Fast forward to the night before Thanksgiving.  My sister's house was struck with the flu.  Well, I couldn't very well hold Thanksgiving without any sort of stuffing.  So, back to the store I went......but not to buy the seasoned bread crumbs I always used to use.  Nope, I bought two loaves of gluten-free bread and got to work!

I'm glad I did!  I asked my family to be truthful.....I asked them if it was terribly noticeable it was gluten-free.  The only thing they said was, the texture was slightly different, but the flavor didn't lack at all!  Phew!  We all know gluten-free bread has a different texture, there's no secret in that.  I was just happy it tasted good and turned out well!  I'll be making this from now on!  It was delicious!

Servings: 8-10

Ingredients:

1 1/4 loaves gluten-free bread (I recommend Udi's from the freezer section.  Just thaw it first)

1 lb. lean ground sirloin

2 onions, chopped

4-5 stalks celery, diced

2 tsp. salt

1/2 tsp. pepper

3 Tbsp. garlic

2 Tbsp. onion powder

1 Tbsp. sage

1 Tbsp. thyme

4 Tbsp. butter

1 1/2 cups no salt added chicken stock

Directions: (Use a 3-5 Quart slow cooker for this recipe)

Preheat your oven to 350 degrees.

Cut your gf bread into 1/4-1/2" cubes.

Spread them on baking sheets and let them toast in the oven for about 20 mins. or until crusty and brown.

Brown the ground sirloin with the onions and celery.

When it is brown, add in the butter, salt, pepper, garlic powder, onion powder, sage and thyme.

Once the butter melts, pour this mixture into a large mixing bowl with the toasted bread.

Pour in about 1 1/2 cups chicken stock and stir until well-mixed.

Pour this into your slow cooker and let it cook on LOW for about 6 hours.

Serve and enjoy!

Spaghetti Squash - Doesn't Get Easier Than This!

I can't wait to share this with you.  The easiest thing EVER and super Healthy too!

Spaghetti Squash is so good for you and such a great alternative to traditional spaghetti noodles.

If you've been scared to try this vegetable in the past, fear not!  It's VERY easy to prepare and tastes delicious!

Servings: 6-8

Ingredients:

1 Spaghetti Squash

Directions: (Use a 6 Quart or larger slow cooker for this recipe)

Cut you squash in half.

Scoop out the seeds and guts.

Place both halves in your slow cooker.

Cook on LOW for 6 hours, or on HIGH for 3-4 hours.

With a fork, scoop out your spaghetti squash.

Enjoy!

Cranberry Orange Sauce

Jellied Cranberry Sauce isn't the only "sauce" that exists, folks!  LOL  I love fresh cranberries.  I know, I know, they're not everyone's "cup of tea," but for those who enjoy them, they will really enjoy this sauce!

First of all, let me tell you, this takes NO TIME at all to put together!  My daughter and I assembled it in about 4 minutes....that includes me stopping for pictures.  It was SO simple and easy and I think it tasted awesome!  There was still the tartness of the cranberries, but the sauce was just sweet enough to balance it out.

You could serve this sauce "as is," which is nice and chunky, or you could use an Immersion Blender and puree it.  I thought about it, but I thought it was really beautiful the way it was.  I also like the cranberries "popping" open in my mouth.  (I'm really into ""' marks tonight, aren't I?!!!!)  You can serve it whichever way you like!

Ingredients:

1 - 12oz. bag cranberries, frozen

1/3 cup sugar

4 Tbsp. Orange Juice

1 Tbsp. Lemon Juice

1 Tbsp. Orange Zest

Directions: (I used a 2 Quart Crock for this)

Place the frozen cranberries in your crock

(Aren't they so pretty?!)

Add in the sugar, orange juice, lemon juice and orange zest.

(Again, so pretty!!!)

Now, mix it up!

(That's my Ella.  She's my little helper!)

Cook on LOW for 4-5 hours, or on HIGH for 2-2.5 hours.

ENJOY!

Green Bean Casserole

I don't think I'll ever make Green Bean Casserole in the oven again!  This was SOOOO good and SOOOO easy!  I just love a "good" and "easy" recipe!

Green Bean Casserole is a "must-have" at all our Thanksgiving Family gatherings.  My mom made it when I was a kid, my sister now makes it for the family every Thanksgiving, and my Father-in-law makes it at their family Thanksgiving every year too.  I would be totally lost without it!

I served this at our Mock Thanksgiving Dinner last night and it was seriously perfect!  It took me less than 5 minutes to assemble it and turn it on!  You're gonna LOVE this, I PROMISE!  Save the oven space and utilize those slow cookers folks!!!!

Ingredients:

2 - 14.5oz. cans Green Beans, drained

6 oz. French Fried Onions, divided

1 can Cream of Mushroom Soup

2/3 cup milk

1 tsp. soy sauce

1/2 tsp. Worcestershire sauce

1 Tsp. garlic powder

1/8 tsp. pepper

Directions: (I used a 2 Quart Crock for this recipe)

Place the drained green beans at the bottom of your crock.

In a bowl, mix the cream of mushroom soup, milk, soy sauce, Worcestershire sauce, garlic powder and pepper.

Mix half of the French Fried Onions in last.

(We like A lot of onions, but if you don't, only add a 1/4 of the container)

Pour this mixture over your green beans and mix it up.

 Top with the rest of the French Fried Onions.

(or less than that if you don't like it really oniony)

Cook on LOW for 4 hours or on HIGH for 2 hours.

ENJOY!