Wesling Chiropractic Center

Gluten Free Baked Spaghetti Squash Carbonara Ingredients 1 Medium Spaghetti Squash about 3 pounds 8 Ounces Jones Dairy Farm Bacon... 8-10 slices, diced 1 Small Yellow Onion diced 4 Large Eggs 1/2 Cup Ricotta Cheese 1 1/4 Cups Parmesan cheese 1 Teaspoon Salt 1 Teaspoon black pepper Instructions Heat the oven to 350F. Cut the squash in half lengthwise with a sharp chef’s knife. Scrape out the seeds with a spoon and discard. Pour 1/2 cup water into a 9-x13-inch baking dish and place the squash cut-side down in the water. Roast for 45 minutes or until tender. 5 In a heavy skillet, cook the bacon over medium heat until the edges crisp. Add the onions and cook for 5 to 6 minutes, or until soft and beginning to brown. Remove from the heat. 8 In a large bowl, whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper. When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375F. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry, and then grease it lightly with cooking spray. Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups. Mix the squash strings into the egg-and-onion mixture. Spread in the baking dish and top with the remaining 1/4 cup of cheese. Bake for 45 minutes or until rm and golden on top.

Gluten Free Simple Quiche with Sweet Potato Crust Ingredients 5 tablespoons extra-virgin olive oil, divided, plus more for pan... 1 pounds sweet potatoes (about 4 small), peeled, cut into -inch or smaller pieces Kosher salt 1 large onion, thinly sliced 1 small bunch curly kale, stems removed, torn into bite-size pieces 12 large eggs 4 ounces sharp cheddar, grated (about 1 cup) 1 cup whole-milk Greek yogurt Freshly ground black pepper Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook, tossing occasionally, until well browned around the edges and just slightly under cooked, 1012 minutes. Transfer potatoes to spring form pan and let cool; reserve skillet. Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of spring form pan meet. Preheat oven to 300. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 810 minutes. Add kale a handful at a time and cook, stirring, until just softened but not limp, 56 minutes. Season with salt. Let cool slightly. Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set spring form pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of kale and onions, then pour in egg mixture. Gently press remaining kale and onions into surface of egg mixture. Bake quiche until edges have puffed up slightly and top is just set with no liquid egg remaining, 5575 minutes. Let cool before slicing

Gluten Free RUSTIC RATATOUILLE Ingredients 1 large or 2 small eggplants 3 large tomatoes... 4 medium zucchini 1 medium red bell pepper 1 medium orange bell pepper 1 medium red onion 4 tablespoons unsalted butter or ghee, separated 3 garlic cloves, minced cup red wine, or vegetable stock 2 small bay leaves 4 fresh thyme sprigs, or teaspoon dried thyme Salt and pepper cup fresh basil leaves, plus extra for serving Olive oil, goat cheese crumbles, and red pepper flakes, for toppings Instructions 1. Cut eggplant into 1-inch cubes, place in a colander over the sink or a bowl, and salt liberally. Let the eggplant drain while you prep the other vegetables. 2. Cut tomatoes and zucchini into 1-inch cubes/chunks, and set aside in separate bowls. 3. Roughly chop peppers and onions into 1-inch pieces and set aside in a separate bowl. 4. In a Dutch oven or large stainless steel pot, melt 2 tablespoons butter or ghee over medium-high heat. Add zucchini and season liberally with salt and pepper. Sauté until it begins to soften and brown, about 5 minutes, stirring occasionally. Remove from pot and place in a large bowl. 5. Add peppers and onions to the pan, season liberally with salt and pepper, and sauté until softened, another 8-10 minutes. While peppers and onions are cooking, rinse eggplant in cool water and set aside to drain once more. 6. Add garlic to peppers and onions, and cook one additional minute, stirring constantly. Remove and add mixture to the large bowl with zucchini. 7. By now the bottom of your pan may have developed browned bits. If bits begin to burn, de-glaze the pan with a few splashes of red wine or stock in between cooking vegetables. Just before adding eggplant to the dish, squeeze pieces gently between a kitchen towel to remove excess moisture. 8. Melt 2 more tablespoons butter or ghee, add eggplant, and season with salt and pepper. Sauté until beginning to soften and brown, 5-6 minutes, stirring often. Add tomatoes and wine or stock, scraping up brown bits on the bottom of the pan. 9. Return all vegetables to pan, along with bay leaves, thyme, and additional salt and pepper, and toss to combine. Bring mixture to a boil, then cover and reduce heat to low. Simmer for at least 30 minutes, or up to 2 hours, until all vegetables are softened, and the mixture is reduced. The longer the vegetables are cooked, the more flavor they will yield, and the softer and smoother the stew will become. Once removed from heat, take out bay leaves and thyme sprigs, and stir in basil. 10. Spoon into bowls and top with a generous drizzle of good quality olive oil, basil leaves, goat cheese crumbles, and red pepper flakes. 11. The stew tastes best the next day. One of our favorite ways to enjoy it is eaten cold, with a smear of goat cheese on grilled crusty bread

Gluten-free Sweet Chicken Ingredients 3 lbs. chicken breasts or chicken tenders 1 cup honey... 1/2 cup ketchup* 1/2 cup gluten-free soy sauce 2 cloves garlic, minced Instructions Line 9x13 baking pan (I use glass) with aluminum foil for easy clean-up. Lay thawed chicken breasts or chicken tenders in pan. In a 4-cup measuring cup or a medium sized bowl, whisk together all other ingredients. Pour over chicken in pan. Bake at 375 for 45 minutes (breasts) or 25-30 minutes (tenders). Cooking time will vary depending on size of chicken pieces, so make sure you keep checking on it. Serve with rice.