Cheesy Sloppy Joes with Fries

So … earlier this week, ground beef was on sale, and sloppy joes with baked French fries sounded really good. …

If you’re gluten-free, you can still enjoy sloppy joes, just a little differently. Of course, you can purchase GF sandwich rolls/buns, but if you don’t have those, you can top a baked potato, tortilla chips, or french fries with your sloppy joe mixture along with some shredded cheese.

Manwich® brand sloppy joe sauce is gluten-free (as far as I read the label), and it makes for a quick & easy midweek meal served along with salad and/or fresh fruit.

Here’s an easy version of Cheesy Sloppy Joes with Fries using Manwich® and ground beef topped with shredded cheese, and it’s pretty tasty too!

First, bake GF frozen French fries in oven according to direction.

Then top fries with sloppy joe mixture and shredded cheese.


If you have the time and want to make your own Sloppy Joe sauce, here is an easy GF version:  combine ¾-1 cup ketchup, ¼ cup brown sugar, salt & pepper to taste, 1 tablespoon lemon juice, 1 tablespoon vinegar in a mixing bowl; brown meat with 1 small chopped onion, then add sauce.  Stir well and heat through.


Ham & Cheese Breakfast Cups!

So, I tried something new last night, and it turned out AMAZING!P1030831

We had had a full, late lunch after church, so I wanted to make something quick and light for dinner. I saw this idea somewhere online, so here’s my version of it: Ham & Cheese Breakfast Cups! It was a huge hit at the Houts home — delicious and fun!

What you need:

Slices of GF deli ham

8-10 eggs

2 TBS milk (or milk substitute)

shredded cheese

salt & pepper to taste

First, spray muffin cups with cooking spray. Then place 1 slice of ham in each cup (I like Hormel Natural Choice GF Smoked Deli Ham).

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Next, with fork scramble eggs, milk, salt & pepper in small mixing bowl.

(I used 8 eggs for 10 muffin cups.)

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Then carefully pour egg mixture into muffin cups.


Sprinkle cheese on top.


Bake at 350 for about 20 minutes or until eggs are set

(not jiggly when you move pan).


Serve with GF toast and fresh fruit — ENJOY!

Baked Cheesy Enchilada Chicken


Baked Cheesy Enchilada Chicken

So I LOVE to use coupons! And I LOVE Progresso brand soups because they have a few that are gluten-free. Whenever I find a coupon for Progresso soup, I am sure to clip & save it. With the weather getting cooler, stores are beginning to have sales on soups. The other week Progresso soups were just $.88 each at my local HyVee store — and BONUS — I had a “buy 4, get $1 off”coupon!!! OH YEAH! I stock up on these soups and use for baking or soups of my own.

I regularly stock up on Progresso’s Cream of Mushroom and Chicken Corn Chowder, but I was delighted to find a NEW gluten-free flavored soup on the shelf: Chicken Cheese Enchilada! YUM! So I tried one recipe with it, and it turned out OK (which is why you never saw it here on my blog!).

P1030291I tried another recipe with it last night, and it was a hit! The kids said they really liked it, and I’m always looking for NEW ways to make the “same old chicken.” ENJOY!


1  2.5-3-pound bag frozen chicken breast/tenders

1 can Progresso Enchilada Cheese Chicken soup

Heat oven to 375 degrees.

Spray large baking dish with cooking spray. Arrange frozen chicken in single layer.


Then evenly dump soup over chicken.


Bake for 45-60 minutes or until chicken is no longer pink in middle.


Serve with steamed veggies, salad, and brown rice. Use extra sauce over meat/rice.


Homemade Hamburgers on the grill!

P1020143Just in time for SUMMER — HAMBURGERS ON THE GRILL!

These homemade hamburgers are not only gluten-free but they are SUPER-PACKED with FLAVOR! And they are quick and easy to make — forget those pre-made frozen burgers — once you try these, you won’t go back!

For this recipe, I didn’t have GF onion soup mix on hand, so I used the other combination below.*

Special thanks to my husband and grillmaster, Wayne, for grilling these yummy burgers!

So break out the grill and try these for your next cookout!

Grilled Hamburgers

(serves 6-8 people) Prep Time: 0-10 min. Cook Time: 10 min.

1 pkg frozen GF burgers (OR 1 ½ pounds ground beef/venison/turkey mixed with 1 pkg GF onion soup mix and 1 egg; form into burger patties)*

Barbeque sauce, optional

Ketchup, mustard, other burger toppings (optional)

GF cheese slices

GF hamburger buns (OR use large leaves of lettuce as “buns”)


Add egg PLUS GF onion soup mix OR Onion Soup Mix Alternative.


Mix burger and spices together well with hands.

TIP: If you make your own burger patties, make a small hole with your finger in the center of the patty to help it stay flatter and cook the middle better.


Preheat grill. Grill burgers on medium-high heat until slightly pink in middle. If desired, grill with barbeque sauce drizzled on top. Turn grill off and melt cheese on top of burgers for last minute or so.

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OPTIONAL: Baked French fries or chips are a good side dish.

*Onion Soup Mix Alternative = 2 tablespoons minced onion,1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ cup GF oats.


Don’t forget the cheese! (Or if you’re dairy-free, omit it!)


LOVE these GF hamburger buns (we’ve found they are best if warmed in microwave for 20 seconds first).


Sausage Egg Muffin Cups

These are yummy and CUTE! And they are fun to eat too! I love that they are super easy to make and quick too.


Sausage Egg Muffin Cups

What you need to make Sausage Egg Muffin Cups:

1 dozen large eggs

1 thawed GF sausage roll

1/2 cup milk or milk substitute

pepper to taste

shredded cheese


Preheat oven to 350 degrees. Whisk eggs, pepper and milk in large bowl.  Fry sausage in large skillet; drain well.

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Carefully spoon egg mixture into muffin cups filling about halfway.  Then spoon a tablespoon or 2 sausage into each cup. (This recipe gave me 18 muffin cups.)


Top each cup with cheese.  Bake for about 15 minutes or until egg is set & cooked all the way through.


Top with additional cheese if desired.


Serve with gluten-free toast & fresh fruit.



If you have leftovers, keep them in the fridge and warm up for a snack or quick lunch.

Chicken Bacon Bleu

I’m starting this post off with an AFTER photo — the sign of a successful dinner:


The sign of a successful dinner

So I named this Chicken Bacon Bleu because it’s like a Chicken Cordon Bleu, but I used bacon instead of ham.  And it turned out super YUMMY!  Here’s what you’ll need:

6-8 thawed chicken breasts

6-8 strips fried bacon (just cooked, not crispy)

1/2 cup gluten-free bread crumbs

1 tablespoon parsley

1 tablespoon oregano

1-2 eggs, beaten

Salt & pepper

Sliced provolone cheese (or mozzarella)

1 tablespoon Parmesan cheese


Preheat oven to 350 degrees.  Toast bread crumbs carefully if they are not dry (I keep mine in the freezer, so I toast them before I use them).



Fry bacon.

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Pat chicken breasts dry, then place in a sealed plastic bag so you can flatten them (to make it easier to roll them up).


Place dry, flattened chicken breasts on cutting board or tray.  Sprinkle with salt & pepper.


Place a piece of cheese and a piece of bacon on each breast.  (I used about half piece of cheese and half piece of bacon.)


Combine bread crumbs, parsley and oregano in separate bowl.


Carefully roll each chicken breast around cheese and bacon. Then coat in egg and roll in bread crumbs.  Place seam-side down in 8×8 casserole dish (sprayed in cooking spray).  Sprinkle extra bread crumbs and Parmesean cheese on top.


Cover with foil and bake for 35-45 minutes (or until chicken is no longer pink in the middle).


Serve with mashed potatoes & salad.  GLUTEN-FREE GOODNESS!  The chicken turned out SO moist — I was very happy with how this turned out since it was my own invention and first time I made this!


Bread-less sandwich!

So, I was completely out of bread this week, and I was out of a couple of ingredients to make more.  SO, I came up with this alternative on the fly, and it worked!


What you need:

6-8 slices of your favorite gluten-free lunchmeat

4-6 slices GF hard salami, optional (I used Hormel)

2 slices cheese

2-4 romaine lettuce leaves, rinsed & dried  (I prefer romaine instead of iceberg because romaine has a lot more nutrients; spinach would be great too)

Just put your lettuce leaves down and layer your other items.  If you want more of a “sandwich-feel” you can put 1 lettuce leaf on the bottom and 1 on top with your layers in between.  (That’s how I eat burgers when we go out to eat.)

The options are endless; try using  tuna, left over chicken pieces, left over taco meat, egg salad and more!

If you are diabetic or just trying to watch your carb intake, this is a great way to cut those carbs and still feel like you are eating a sandwich.

This also packages well for the lunchbox!