Gluten-Free Meatballs or Meatloaf...

Found here.
Of course, this is only a template for you to build your own meatballs. Make these once and experiment. Oh, and here’s a hint: This recipe also makes a mighty meatloaf. I altered it from the original resipe
( I tripple and freeze in Gallon baggies)

Ingredients:
1 pound ground pork
1 pound ground beef
2 large eggs
1/2 cup gluten-free finely ground breadcrumbs ( I  used Glutino Crackers smashed well)
2 cloves garlic, finely sliced
2 teaspoons fine-chopped fresh Italian seasonings
1/2 teaspoon fine-chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Juice of 1/2 large lemon
1 teaspoon each kosher salt and cracked black pepper
Directions:
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Flash Freeze: On cookie sheet lined with wax paper...for 2 hours, bag in Gallon Baggies (I like 25-30 meatballs per bag)

Crock pot: Spay Crock-pot or rub down with Olive oil, set on low, add meatballs, and your favorite sauce (marinara, Sweet and Sour)...cook on low for 4 hours, serve over Rice, or Noodles. :0)

Pork and Black Bean Chalupas in the Crock-Pot

My friend JoEtte made these for us about 4 years ago had us over for Dinner...and I LOVED the flavor of these YUMMY Chalupa's! They are simmering in my crock-pot..and my mouth is watering just smelling all of those flavors combining.
I used two 3 pound pork roasts...but I like left overs and have a crew to feed.

This is a great Toss in and walk away dinner...as well as a GREAT way to use up those dry beans!

Ingredients:
3 lb Pork Roast
1 lb Dry Black Beans
1 small can diced Green Chili's
1 1/2 TBSP Garlic Salt
1 Tsp Cayenne Pepper
1 TBSP Chili Powder
1 TBSP Cumin
1 chopped onion or 1 TBSP Dehydrated Onion
1 tsp Oregano
1 TBSP Fajita seasoning
Water to cover

Place Roast in Deep Pot on Stove, Or Crock-Pot. Add Beans, seasonings and Chili's and Onion. Cover Roast with water, add water as needed.
Cover and Cook 8 hours, Shred Pork to Serve. Serve with Tortillas or warm Flat Bread, over chips for Nacho's, Garnish with lettuce, salsa, tomatoes , green onions , avocado...The Lime Cilantro Dip is FABULOUS with these~!

*Cilanto-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

Ham, Potato & Bacon Soup

Ingredients
• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 2/3 cup crumbled bacon ( I bake this on a cookie sheet)
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules ( I like Chicken Broth)
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through, add bacon. Serve immediately.

YUMMY!!!! GREAT Ham Leftovers Meal~ Ham and Scallop Potatoes in Crockpot

Crock Pot Ham and Scallop Potatoes
(I double this)
Ingredients:
• 6 cups red potatoes, cut into ½ inch slices
• 2 cups cooked ham, cubed
• 2 teaspoons instant minced onion
• 1 (10 3/4 ounce) can condensed cream of celery soup (or cream soup of your choice)
• 1/2 cup milk
• ¾ cup shredded cheese of your choice
• pepper to your taste ( there is enough salt between the soup and cheese)
Directions
1.
Spray down Crock pot with Pam..or rub down with Olive Oil.
Mix soup and milk, in a small bowl.
2.
Layer 1/3 the soup, 1/2 the ham, ½ potatoes ½ the cheese, ½ th3 onions sprinkled and then repeat for the second layer.
3.
Cover and cook on low heat for 7 to 9 hours or until potatoes are tender.

Apple BBQ Roast Pork Sandwiches

Great leave it and forget about it (I love meals like this during the summer and we have baseball or Football games) ...or FREEZER MEAL!

Ingredients:
1 4 lb pork roast
1/2 bottle Sweet Baby Rays BBQ Sauce (Costco)
1/3 cup Worcestershire sauce
3/4 cup brown sugar, packed
1 cup apple juice
1/2 tsp salt

Directions:

Place roast in Pam coated crockpot. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice and BBQ sauce into the crock pot but not over roast.. Slow cook on low for 6-8 hours….once it shreds easily off the roast with a fork….turn off Crockpot & allow cooling enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and sauce in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place pan in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Spoon onto warm onion rolls, bagels or buns