Meatballs- Endo Diet Friendly Version

Here's the Endo Diet Friendly version of my meatball recipe.

1 1/2 lb turkey

3/4 cup oatmeal (gluten free)

3/8 cup alternative milk

Worcestershire sauce alternative:

  1 tsp tamarind paste

  1 tbsp gluten-free tamari

  1 tsp cloves

  1/8 onion

  3 drops lemon juice

  1/4 tsp molasses 

1 small onion

1 tbsp flax seed

3 tbsp water

salt and pepper to taste

Preheat oven to 400.  Mix Worcestershire sauce alternative ingredients in small food processor until finely ground.  Mix flax seed with water in a cup or small bowl and let stand for 2 minutes.   Combine all ingredients and shape into meatballs. Place in 9x13 pan, making sure to leave room between the meatballs. Cook 20-25 minutes or until no longer pink in center.

Makes about 12 meatballs.

Enchiladas in Green Sauce

I used the tomatillo salsa from Simply Recipes (minus the peppers) as the green sauce.  It was good and different than a tomato-based sauce.

1 lb chicken breasts, ground beef, ground turkey or 2 cups cooked beans (or any combination of these)
7 tomatillos
1/2 onion, chopped
1/2 cup cilantro leaves
juice of 1 lime
1/4 tsp agave nectar
shredded cheese (optional- not Endo Diet friendly, but I put it in the ones for my husband)
at least 8 small tortillas (corn are Endo Diet friendly most of the time)

To make green sauce, remove the papery husks from the tomatillos and rinse.   Cut in half and place cut side down on a foil lined baking sheet.  Broil for 5-7 minutes or until lightly blackened.  Place in food processor with onion, cilantro, lime and agave nectar.

For ground meat, cook onions and garlic for about 5 minutes over medium heat, then add in and brown ground meat.  Then mix in half the enchilada sauce.

For chicken, put chicken breasts in a small sauce pan with half the enchilada sauce.  Simmer for 1 1/2 hours and then shred chicken.

Preheat oven to 400 degrees. After filling is cooked, light grease the bottom of large casserole or baking dish with olive oil and then coat with half the remaining enchilada sauce.  Fill with filling and cheese (if using) and roll enchilada, placing seam side in dish.  After all enchiladas are rolled, spread remaining sauce over top and sprinkle with cheese (optional).  Bake for 20 minutes or until light browned.

Serves 4-6.

Crockpot Easter Lamb

This is a crockpot version using the rub that my mother-in-law uses.  It turned out really well and was very moist.  Lamb in the oven tends to dry out.

Lamb (I used a small shank (1 1/2 lbs), but for a larger group you can use a whole leg)
2 tsp dill
1 tsp rosemary
1/4 tsp pepper
1/4 salt
1/2 cup wine

Rub lamb with spices.  Place lamb in crockpot and pour in wine (without washing spice rub off lamb).  Cook on low for 4 hours for a small lamb shank; a large leg will take about 8 hours on low.

Meatloaf- Endo Diet Friendly Version

I modified my meatloaf recipe to make it Endo Diet Friendly.


1 1/2 lb ground turkey 

2/3 cup alternative milk (almond, etc.)

Worcestershire sauce alternative:

  1 tsp tamarind paste

  1 tbsp gluten-free tamari

  1 tsp cloves

  1/8 onion

  3 drops lemon juice

  1/4 tsp molasses 

1 tsp fresh sage leaves, chopped

1 cup gluten-free oatmeal

Flaxseed egg alternative:

  2 tbsp flax seed

  6 tbsp water

1/2 onion, chopped

1 tsp Dijon mustard

pepper

Sauce

1/2 cup tomato sauce

2 tbsp agave nectar

2 tbsp apple cider vinegar

2 tbsp Dijon mustard

1/2 tbsp sage

Preheat oven to 350 degrees F.

Mix Worcestershire sauce alternative ingredients in small food processor until finely ground.  Mix flax seed with water in a cup or small bowl and let stand for 2 minutes.  

Mix loaf ingredients and place in loaf pan. Mix sauce ingredients in small bowl and pour half over top of loaf. Bake about 1 hour 15 minutes or until meat thermometer reads 165 F.

Pour remaining sauce over meatloaf before serving.

Makes 6-8 servings