Nine Day Cole Slaw (Gluten-Free)

This recipe comes to us from Diane Wilson.
Approximately 10 oz. Ground beef
1 (14-½ oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion
1/8 teaspoon cayenne pepper
1 (14-½ oz.) can Del Monte Sliced New Potatoes, drained
Cheese topping
Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.

This recipe comes to us from Valerie Wells.
2 pounds beef cut into 1 inch pieces (or stew meat)
1 can S&W Ready Cut Tomatoes
6 ounce can tomato sauce (Contadina)
1 tablespoon fresh Rosemary leaves, minced
1 tablespoon fresh oregano leaves, minced
2 tablespoons chopped onion
4 cloves garlic, minced
Salt & fresh ground black pepper to taste
¼ cup tapioca pearls (sometimes called instant tapioca look in pudding section of store)
Load everything into crock pot & cook for 8 to 10 hours on low. Serve over pasta, rice, potatoes or spaghetti squash.

While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant.
Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork.
Ingredients:
1 3-pound boneless pork loin
5 ounces thin prosciutto slices, about 10
1 medium lemon, sliced very thinly
1 pound asparagus, trimmed
1 red bell pepper, julienned
1 orange bell pepper, ...

Celiac.com 04/02/2015 - A good pot roast is a thing of beauty that will delight most any eater, and provide a generous amount of leftovers for days to come.
This recipe delivers a slow-cook pot roast that is as effortless to make as it is tender and delicious to eat.
Ingredients:
5-6 pound pot roast 2½ cups gluten-free condensed cream of mushroom soup 1 ounce gluten-free “Just Like Lipton’s” dry onion soup mix 1½ cups water 3 carrots, peeled and sliced 1 large onion, sliced into wedges 10 small red potatoes 1 bottle Redbridge gluten-free beer, optional Directions:
Coat pot roast with gluten-free onion soup mix.
In a large bowl, mix cream of mushroom soup, beer and water. (If using beer, reduce water by equal amount). Add mix to slow cooker.
Cook on High...