PUMPKIN PIE (GLUTEN-FREE)
1 unbaked 9 inch gluten-free pie crust (I use the Whole Foods brand)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) canned 100% pure pumpkin
1 can (12 oz) fat-free evaporated milk
Preheat oven to 425 degrees F.
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl and stir in pumpkin and spice mixture. Gradually stir in the evaporated milk. Pour into pie shell.
Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for another 40-50 minutes (or until knife inserted comes out clean). Cool on a wire rack for 2 hours and either serve or refrigerate.
247.3 Calories; 6.8g Fat (2.3g saturated fat); 55mg Cholesterol; 323.7mg Sodium; 41.2g Carbohydrate; 3.5g Fiber; 29.3g Sugar; 7.1g Protein
1 egg, beaten
1/4 cup steel-cut oats (or 1/2 cup regular oats)
1/2 onion, finely chopped
1/2 red bell pepper (or any color of your choice)
1/4 teaspoon salt
1 pound lean ground beef
8 ounces crushed pineapple, drained
Combine egg, oats, onion, bell pepper and salt. Add beef and pineapple. Mix well. Place in a 8 x 8 baking dish and bake uncovered at 350 degrees for 35 to 40 minutes or until meat is no longer pink. Top with BBQ sauce and bake for another 3 minutes.
Yields: 4 servings
CALORIES 235.9; FAT 8.6g (3.4g saturated fat); CHOLESTEROL 118.1mg; SODIUM 138.6mg; CARBOHYDRATE 13g; FIBER 1.4g; SUGAR 7.1g; PROTEIN 26.6g
Filed under: gluten-free