This weekend was too beautiful to be indoors, especially to be slaving away in the kitchen. My family spent our time enjoying the outdoors, playing in the sprinkler, and of course, the usual weekend lawn maintenance.
When it comes to making dinner in the summer, I am not in the mood to make elaborate meals, so pizza and slow cooker recipes can make great dishes. Who doesn’t love eating a slice of yummy homemade pizza outdoors or not having the house heated up by using the slow cooker instead of the oven?
So when searching my deep freezer I pulled out a mish mash of items to create two meals that didn’t disappoint.
These quick and easy allergy-free meals do not have to lack taste and will have you back outside in no time.
Slow Cooker Jamaican Jerk Pulled Pork Sandwich/Wrap
- 1 kg Pork tenderloin
- 1.5 cups Jamaican jerk BBQ sauce (check the international food aisles at your grocery store)
- 1 tsp red pepper flakes
- 1 tbsp chili powder
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp yellow mustard
- 2 tbsp minced garlic
Place pork in bottom of slow cooker. Mix all ingredients in a separate bowl and pour over pork. Set slow cooker on low for 8 hours or on high for 4 hours.
About 1/2 hour before you are ready to eat, take a fork and shred pork in the crock pot dish. Leave cook for another 1/2 hour.
Serve on gluten-free buns or brown rice wraps with shredded goats cheese or dairy-free cheese (http://www.daiyafoods.com/our-products/mozzarella).
Red Pepper and Spicy Lamb Pizza
Gluten-Free Pizza Dough (using bread maker)
- 1 3/4 cups of Bob’s Red Mill Gluten-Free All Purpose Baking Flour
- 1 1/2 cups of Bob’s Red Mill White Rice Flour
- 2 tsp sugar
- 2 1/2 tsp yeast
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 tsp baking powder
- 1/2 tsp xanthum gum
- 1 1/4 cups hot water
- 2 tbsp olive oil
Set your bread maker to pizza dough setting and layer ingredients according to bread maker directions.
You can also make this dough without a bread maker. Combine all dry ingredients and add water until you get a ball. Knead for a few minutes on a floured surface. Let dough stand for 30 minutes.
Spread dough onto a baking stone or sheet. You should role it out to a 1/4 inch thickness.
Bake at 400F for 10 minutes (or until golden).
Note: Substitute parmesan cheese for vegan parmesan rice cheese (http://www.galaxyfoods.com/galaxy-products/vegan-cheese/vegan/vegan-topping/).
- 1 tbsp olive oil
- 1lb of ground lamb
- 1 tbsp minced garlic
- 1tsp of cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp salt
- 1medium diced onion
- 1 large diced red pepper
- 1 cup shredded goats cheese or shredded dairy-free cheese (http://www.daiyafoods.com/our-products/mozzarella)
Cook lamb in olive oil until no longer pink. Add garlic, cayenne pepper, ground cumin, and salt. Cook for 2 more minutes until spices have been blended well.
Spread lamb mixture on to pizza crust with sauce. Layer red pepper and onion over lamb. Sprinkle goat’s cheese or dairy-free alternative on top.
Bake at 400F for 10 min or until cheese is melted.