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.


Easy Enchiladas!


Easy Enchiladas

I made these on Monday night . . .  SCORE!!!  They turned out SO good — SO flavorful!  And guess what — they were so FILLING that I even had leftovers!!!  Oh yeah!  Now for the down-side: they were a little more labor-intensive than I like, but they were SO worth it!  Here’s the scoop:


Easy Enchiladas  (serves 6-8 people)

Prep time: 20-25 min.  Bake time: 15-20 min.

1 ½ pounds ground beef, venison or turkey*

1 cup salsa

1 pkg. GF taco seasoning OR 4 TBS Homemade Taco Seasoning (go to my GF Tips tab for this recipe)

1 15oz can tomato sauce

1 pkg. McCormick® enchilada seasoning (or 4 TBS Homemade Taco Seasoning)

1 ½ cups water

5-6 gluten-free tortilla wraps (or use warmed corn tortillas)

5-6 regular flour tortillas (for gluten-eaters)

1 cup shredded cheese

1 can black beans, drained & rinsed (optional)

1 can drained corn (optional)


Preheat oven to 350 degrees.  Brown meat in skillet, drain grease, then stir in salsa and taco seasoning; cook until heated through.  Reduce heat and stir in corn and black beans, heating through.

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In small sauce pan, combine tomato sauce, water and enchilada seasoning; heat to boiling, then simmer, stirring occasionally.  When mixture is thickened, remove from heat.


Coat each tortilla in enchilada sauce, then add 2-3 tablespoons meat mixture.  Carefully roll tortilla and place seam-side-down in sprayed casserole dish.  (Put GF enchiladas in one dish and regular enchiladas in another.)  Repeat until you have enough enchiladas for everyone you are feeding.  Then pour rest of enchilada sauce on top of enchiladas, spreading evenly.  Top with cheese.


I used the new GF wraps from ALDI — they were GREAT!



As you can see, the GF wrap did crack/rip a bit, but it still tasted great!


Bake for 15-20 minutes or until heated through.


Serve with tortilla chips, sour cream and salad.


* Or use 3 chicken breasts, diced OR 2 10oz cans shredded chicken, drained)

OPTIONAL: to make even more filling, add a cup of instant brown rice (along with appropriate amount of water) to the meat mixture after meat is browned.


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.

Quick Gluten-free Chicken Quesadillas

P1010639This makes a yummy, quick lunch!

So here’s the story — I had leftover chicken that I needed to use up.  It was just the right portion for 1 person for lunch.  But the chicken needed something to punch-it-up, you know?!  SO — here’s what I came up with:

4 gluten-free corn tortillas

1/2 cup left over chicken pieces (you could even use a drained can of chicken for this recipe)

2-3 tablespoons salsa (most salsas are already GF)

shredded cheese

cooking spray

Put your chicken in a bowl and stir in 2-3 tablespoons your favorite gluten-free salsa


Spray griddle or non-stick pan with cooking spray.  Spray corn tortillas with cooking spray and place face-down on griddle.  Then spray top of corn tortillas with cooking spray.  Flip tortillas over once they start to bubble.  Then top 2 of the tortillas with shredded cheese, a couple spoonfuls of chicken mixture, then more cheese.


Cover with other tortillas and continue to cook until tortillas are lightly browned and cheese is melted, flipping to evenly fry both sides.


Serve with additional salsa, tortilla chips & sour cream!  YUM!!!