Tomato Tortellini Soup - Audra's pick
This soup is super easy, tasty and filling. It will warm you up and fill you up! I like to eat it with a stringy grilled cheese sandwich since I omit the tortellini. To make your meal complete add a nice side salad and a piece of garlic bread. I keep the ingredients on hand for times that I don’t have anything prepared. Enjoy!
9 ounces refrigerated cheese tortellini*
20 ounces condensed tomato soup
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half
1/2 cup chopped oil-packed sun-dried tomatoes (check the label for GF)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup shredded Parmesan Cheese (or more for topping)
*Omit or substitute the tortellini for GF pasta (I omit it).
Cook tortellini according to package directions. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese.
Tips for making this recipe Gluten Free -
1. For the soup and broth I use Pacific brand because it is GF.
2. Make sure your spices are GF, some are naturally GF but many are not so be very careful.
3. Boars Head is always Gluten Free so I prefer to use it for cheese.
4. I love to cook and I love to bake, but six years ago when I found out that I had Celiac Disease I was scared to eat much of anything. I was afraid it would not be gluten free and it would make me sick. Then, I came across an amazing app called Fooducate. This is a link to the website but its the app that's so helpful. You simply scan the barcode of an item and it gives the nutritional information, including whether or not it contains the ingredient you are trying to avoid. In my case, gluten. It has been a lifesaver for cooking and grocery shopping. Check it out!
Meatloaf - Laura's pick
The cool, crisp air brings warm, filling dishes to our home. I was never a fan of meatloaf until I had my mother-in-law's and now it's a family favorite and the most suggested entree for dinner. If you could only see the stained recipe card that I am copying this from, you would completely understand how much I make it! So here is my mother-in-law's famous meatloaf:
1 pound ground chuck
1/2 pound sausage
Approx. 20 saltine crackers
1-2 slices of bread crumbs
1/2 cup of ketchup
3 T. mustard
1/4 cup Worcestershire sauce
1/2 small onion chopped
small amount of green bell pepper - if desired
Mix all the ingredients and place in pan. Bake at 350 for 1 hour.
Cream Cheese Chicken Stuffed Peppers - Rebecca's pick
The criteria for food in our house is quick'ish, healthy, gluten-free, sugar-free, and Trim Healthy Mama approved. Sounds complicated, huh? It's really not! If this non-cook can prepare healthy dishes that check all these boxes, then anyone can! We especially like these super easy stuffed peppers for fall nights when activities and sports have us going in a million different directions. They are very filling and pack a great nutritional punch. The bell pepper alone contains 253% of your daily vitamin C! That's powerful protection against colds & viruses!
Recipe: Cream Cheese Chicken Stuffed Peppers
Curry Lentil Soup - Tammy's pick
For me, fall ushers in the beautiful season of soup. While many of my favorite soup recipes vied for first place, I chose this one because it's different and "Oh so good!" The rich flavor of the curry melded with the veggies and a touch of lemon invites your taste buds to sing. The pureed chickpeas at the end give this soup a smooth, warm texture, much like your favorite fall sweater. Bon Appetit!
Recipe: Curried Lentil Soup
Pumpkin Dump Cake - Julie' pick (Audra's MIL)
I have never had this cake before, but I know it will be delicious. My mother in law is an amazing cook, so she was the perfect guest for The Top 5 this week. Top off any of the above Fall Favorites with this yummy pumpkin dessert.
1-16 ounce can Pumpkin
1 Cup Sugar
2 1/4 tsp Pumpkin Pie Spice
4 beaten eggs
1-12 ounce can evaporated milk (not sweetened)
1/4 tsp salt
Yellow Cake Mix
2 sticks melted Butter
Place 1st mixture into 9X13 greased & floured baking dish. Sprinkle the yellow cake mix over the top, cover with chopped pecans, and drizzle the two sticks of melted butter over it all. Bake at 350 degrees for one hour. Serve with Cool Whip.
You - What's your favorite fall recipe? We want to know! Please share below!