These Gluten free sweet potato burgers are even better with pepper jack cheese and fresh tomato!

I made these last week but was in a hurry so I didn’t take any photos. They were so good I made them again!

 

 

This is really quick to put together as a lot of the ingredients can be prepped in advance.

In a bowl add cooked sweet potatoes

 

 

and mash them up.

 

 

Then toss in the grated raw sweet potatoes,

 

 

chopped parsley,

 

 

oats,

 

 

corn,

 

 

roasted red bell peppers,

 

 

dates,

 

 

cilantro,

 

 

salt,

 

 

red pepper,

 

 

and cumin. Mix all together and shape into burger patties.

 

 

place on a greased baking sheet and bake at 350 for 40 minutes or so. Part way through turn over when medium brown.

 

 

Serve with all your favorite condiments.

 

 

I am liking these gluten free rolls made by LivWell made with tapioca starch, rice flour and potato starch. They taste pretty good too. 

 

 

A couples slices of pepper jack cheese and a slice of tomato will be just about right.

 

 

Wait, a little ketchup too! 

 

 

Now we’ve got a sandwich!

 

Sweet Potato burgers

ingredients

• 2 cups cooked mashed sweet potatoes
• 1 cup grated sweet potato
• 1 cup oats
• 3/4 cup cooked corn
• 3/4 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/2 cup chopped roasted red peppers
• 1/4 cup chopped dates
• 1 tablespoon chopped garlic
• cumin, red pepper and salt to taste

In a bowl mix everything together.  If it's too soupy add a little more oats. Shape into burgers. place on a greased baking sheet and bake at 350 for 40 minutes or until medium brown. Turn over partway through.
Serve with your favorite condiments.

 

These little hand pies are perfect picnic food and they’re gluten free. You can really fill them with what ever you want. I grabbed the left over filling from the stuffed tomatoes and then added other stuff. I will try to give an approximate recipe for the filling below.

 

 

You’ll need some chilled gluten free pie dough

 

 

cut into pieces a little smaller than golf balls.

 

 

But maybe not this small!

 

 

This one is better. Spoon filling onto rolled out dough. 

 

 

fold over

 

 

and pinch closed using a fork. If you dough won’t stick together because you used corn starch to roll it out instead of gluten-free flour, I found lightly brushing the surfaces you want to stick together with a little water works.

Place each completed one back in the freezer to harden the butter in the dough while you make more.

 

 

Bake at 350 for 20 minutes or so or until golden brown but not black on the edges like happened to some of mine! 

It was just one email I stopped to read!!!

 

 

Let cool on a rack.

 

 

Serve right away or make ahead.

 

Sausage kale+corn hand pies

ingredients

• Chilled gluten free pie crust dough I use this recipe and substitute gluten free flour and a pinch of xanthan gum for the whole wheat flour.

filling:

• 1/3 cup corn drained
• 1/4 cup grated zucchini squeezed dry
• 1 cup sausage cooked with onions
• 1/4 cup cooked beans drained
• 1/2 cup kale cooked, chopped and pressed dry
• 1/2 cup grated cheese
• 1 egg
• salt and pepper to taste

 

Mix all filling ingredients together in a bowl.

Roll out ball a little smaller than golf balls of pie crust dough.

Spoon filling onto rolled out crust. fold in half and pinch edges together with a fork. Bake at 350  degrees for 20 minutes or until golden brown.

 

Tasty three bite baked chicken rice omelets.

 

 

Here’s the starting line up. Eggs, Edamame, rice, carrots, chicken and cheese.

 

 

In a bowl beat eggs then add rice, chicken, beans, carrots cheese and salt and pepper.

 

 

 

Oh, and some cottage cheese too.

 

 

Spoon into muffin pans.

 

 

 

Bake at 350 for 30-45 minutes or until done.

 

 

Let cool and serve.

 

 

 

 

Mini chicken rice baked omelets

• 1 cup cooked chicken
• 1 cup cooked rice
• 4 eggs
• 1/2 cup shredded cheese
• 1/2 cup edamame cooked and shelled
• 1/2 cup minced carrots
• 1/4 cup cottage cheese
• salt and pepper to taste

 

In a bowl beat eggs. Add remaining ingredients and mix. Spoon into muffin paper or straight into muffin pans. Bake at 350 for 30-45 minutes or until done.

 

This  green bean salad is a great way to perk up frozen green beans.

 

 

Frozen green beans are what they are. Fresh is better but if frozen is what you have use them.

 

 

So there were only about 4 leaves of cilantro out in the garden. it looks like this salad will be more parsley flavored.

 

 

 

 

Chop up Tomato, feta, parsley/cilantro, and onion.

 

 

In a bowl or something

 

 

Add green beans,

 

 

onions,

 

 

parsley, feta,

 

 

vinegar, and olive oil.

 

 

Toss together.

 

 

Serve right away or make ahead.

 

Ingredients

• 12oz. frozen or fresh green beans
• a couple of red onion slices, chopped
• 1 tomato, chopped
• 3 tablespoons parsley or cilantro, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons red vinegar
• 5 tablespoons olive oil
• pepper to taste

 

boil green beans until crisp tender.
Toss beans with vinegar, olive oil, tomatoes, parsley, onions, and feta.