USA Today bestselling author Jennifer L. Hart

Pepper Steak I've been scouring through my recipe book to find recipes for special dietary considerations, i.e. low acid, gluten free, ect. I will go back through what I have already posted and label each recipe to match individual dietary needs! We Need: • 1 small marbled steak cut into thin strips • 1 small onion • 2 cloves garlic • 1 stalk celery • A dozen baby carrots • 1 large red, orange or yellow bell pepper • 1 can of beef broth • Dash of Worcestershire sauce • 1 Tbsp cornstarch to thicken Directions: Brown meat in a little olive oil on medium to medium high heat. While meat is cooking, dice veggies. When steak is cooked through, mix in veggies and spice with ¾ can of broth. Mix thickening agent with remaining cold broth before adding to pan. The sauce will start to thicken like gravy after a few minutes. *Serve over rice. Make sure your rice is not enriched rice! The coating that makes it enriched may sometimes contain gluten!

INGREDIENTS: • 2 packages Cream cheese ***I use Neufchatel cheese • 3/4 cup Parmesan cheese • 1 cup shredded mozzarella • 4 tablespoons mayonnaise • 1/4 cup skim milk • 2 packages frozen spinach - thawed and patted dry • 14 ounces artichoke hearts - cut in 1" pieces • 1 clove of garlic minced or 1 tsp garlic powder DIRECTIONS: Preheat oven to 350 degrees F. Place first 5 ingredients in a microwave- and ovenproof dish with lid (such as corningware). Heat in microwave for one minute or until all ingredients are easily incorporated. Preheat oven to 350 degrees F. Place first 5 ingredients in a microwave- and ovenproof dish with lid (such as corningware). Heat in microwave for one minute or until all ingredients are easily incorporated. Preheat oven to 350 degrees F. Place first 5 ingredients in a microwave- and ovenproof dish with lid (such as corningware). Heat in microwave for one minute or until all ingredients are easily incorporated. Mix the spinach, garlic and artichoke heart p...

An excellent way to use up leftover mashed potatoes. Perfect for cold weather! INGREDIENTS: • About 2 Cups mashed potato • 2 Carrots or 20 baby carrots • 2 Celery Stalks • 1 medium onion • 3 Cups Vegetable or Chicken stock • ½ tsp dill • 1 tsp thyme • ½ tsp sea salt (regular salt works too, but sea salt has more flavor) DIRECTIONS: Chop and dice veggies. Cook with potato and spices in stock until tender, approximately 15-20 minutes on medium high heat. Should thicken on its own, but you can always add a little four and milk mixture if soup seems watery.

My grandmother, who passed away in 2006, was always scouring cookbooks, clipping recipes out of newspapers or magazines and mailing them to me, wherever I lived at that time. Autumn Soup is one of the best she ever stumbled across; a perfect treat for when the weather turns nippy. Pictured above is Nan's Corgie, Willie, and Danny from fall of '05. Autumn Soup INGREDIENTS: • 1lb. ground beef *** • 1/2 a large onion or 1 small onion • 8-10 oz. of mixed frozen veggies • 1 8 oz. can tomato sauce • 2 Cans beef broth or 2 Cups water with 1 or 2 beef bullion cubes *** • 1 bay leaf • 1/2 tsp. oregano • 1 can Mexicorn • 1/2 bad egg noodles*** If you nix this, this qualifies as a gluten free recipe! Try potatoes instead!*** DIRECTIONS: Brown beef and sauté onion; drain grease. In a separate pot cook egg noodles and drain. Add to beef mixture. Combine all remaining ingredence in large pot and cook on low heat four hours to allow flavors to combine. ***Though I've never tried it, I a...