Huevos Rancheros

I found this recipe from weelicious.com. It is gluten-free but it is not dairy-free due to the cheese, but you can substitute the cheese for dairy-free cheese. (Serves 4)

INGREDIENTS:
1 Tsp Vegetable
4 Large Eggs
4 Corn Tortillas
1 Cup weelicious Healthy “Refried” Beans (or other refried beans you enjoy)
1 Cup Mild Chunky Salsa
1 Cup Mexican Cheese Blend, shredded (or any dairy-free cheese you can find close to this)

DIRECTIONS:
1. Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (I cooked my egg a little longer since I am pregnant and it's safer).
2. Warm tortillas in a 250 degree oven.
3. Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
4. Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
5. Continue to make the remaining Huevos Rancheros and serve.

Zucchini with fresh basil and tomatoes

INGREDIENTS:
3-4 small zucchini, cut into 1/2-inch-thick slices
1 cup diced tomatoes(I used crushed tomatoes this time)
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded gluten-free Parmesan cheese, for topping, if desired

DIRECTIONS:
-In a large saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 5 minutes or until crisp-tender. Drain well.
-Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.

I found this recipe from Pillsbury.com, I just changed the cheese to dairy-free. It is super quick and healthy.

Bisquick Blueberry Scones

INGREDIENTS:

Scones
2 cups of Gluten-Free Bisquick
1 1/4 cups of plain soy yogurt
1 cup blueberries (I used fresh)

Glaze
3 TBSP butter, melted
2 TBSP Sugar

Directions:
1. Preheat oven to 425 degrees.
2. Pour GF Bisquick into a large bowl. Add yogurt and blueberries.
3. Mix with a fork. Dough will be sticky at first.
4. Lightly flour a cutting board with a little GF Bisquick; turn dough onto the board and lightly knead.
5. Form the dough into a circle about 10 inches around.
6. For glaze – spread butter over the top & sides and sprinkle sugar on top.
7. Cut the circle into wedges and place on a non-stick cookie sheet covered with parchment paper.
8. Bake for about 15 minutes or until golden.
Original recipe came from Stonyfield.com.

Bisquick Zucchini Casserole

Ingredients
3-4 zucchini, sliced thin
1/2 cup vegetable oil
4 eggs, slightly beaten
1 cup onion, chopped
1/2 cup grated dairy-free Parmesan cheese
1/2 cup gluten-free Bisquick
1 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:
1. Preheat oven to 350F degrees.
2. Lightly oil an 8x8-inch pan.
3. In a large bowl, stir together the zucchini, oil and eggs.
4. Add onion, dairy-free Parmesan cheese, gluten-free Bisquick, seasoning salt, and pepper, combining well.
5. Pour into prepared pan.
6. Bake in preheated oven for 30 minutes.
7. Cover with foil if browning too quickly.
8. Cut into squares to serve.

Super Bowl Chili

INGREDIENTS:
1-2 Tbsp Vegetable Oil
1/2 Small Onion
2 Garlic Cloves, minced
1 lb Lean Ground Beef
1-15 Oz Can White Beans, rinsed and drained
1-15 Oz Can Kidney Beans, rinsed and drained
1 14.5 Oz Can Stewed Tomatoes
1-14.5 Oz Can Chopped Tomatoes with Juice
2 Tbsp Chili Powder
1 Tbsp Cumin
1 Bay Leave
2 Tsp Salt

DIRECTIONS:
1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add garlic and sauté another minute. Remove and place in a crock pot.
2. Cook the ground beef and add to the crock pot.
3. Add remaining ingredients to crock pot and stir to combine.
4. Cover and cook the chili on low for 6-8 hours.
5. Top with desired toppings and serve.

Mixed Berry Smoothie

INGREDIENTS:
2 cups frozen unsweetened mixed berries (blueberries, blackberries, strawberries, and raspberries)
1 ripe banana
2 cups almond milk
1/2 cup ice

DIRECTIONS:
Blend the berries,banana, milk, and ice together until a smooth drink is formed. Pour into a cup and serve immediately.

Chicken Enchiladas

INGREDIENTS:
1 tbsp olive oil
1/2 onion, chopped
1 tsp Salt
1/2 green pepper, diced
1 tsp ground cumin
1 garlic clove, minced
2 chicken breasts or 2 cups chicken, cooked and shredded
1 cup frozen corn, defrosted
1 16 oz can re-fried beans
1 4 oz can diced green chiles(I only used half the can and it was perfect)
1 1/2 cups dairy-free Mexican cheese blend or cheddar cheese
1 28 oz can gluten-free & dairy-free enchilada sauce
8 gluten-free corn tortillas


DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add green pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a large bowl. After the mixture has cooled, add the chicken, corn,re-fried beans, chiles, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Scoop about 1/2 cup size of the mixture and place it in the middle of each tortilla shell and roll it up.
8. Place the rolled enchiladas seam side down and close together to hold their form, in the sauced baking dish.
9. Once you have finished filling the enchiladas, pour the rest of the enchilada sauce over the top and sprinkle with 1/2 cup cheese.
10. Cover the dish with foil and bake in the oven for 15 minutes.
11. Serve.

Gluten Free All-Purpose Flour

http://www.eatingglutenfree.com/

I found this flour mix and it is the best so far that I have personally found. It makes the best pancakes and it is perfect for breading chicken; for baking cookies, cake, etc.

Mini-burgers

Ingredients:
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
1/4 teaspoon gluten-free worcestershire sauce

Topping:
dairy-free sliced cheese
ketchup

Directions:
1. In a large bowl, mix together ground beef, worcestershire sauce, salt and pepper.
2. Use a 1/4 cup to form beef patties into mini burgers. Roll each portion into a ball, then flatten slightly to about 1 inch thick.
3. Preheat pan on medium-high heat.
4. Cook patties for 3 minutes on each side, flipping once.
5. Add cheese to the patty in the last minute of cooking to melt.

Fluffy Pancakes

Dry Ingredients:
1 1/2 cups Gluten-Free All Purpose Flour Mix
1/2 cup cornstarch
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum

Wet Ingredients:
2 large eggs
1 cup dairy free milk (I use Almond milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. In a large bowl, whisk together dry ingredients.
2. In a small bowl, whisk together wet ingredients.
3. Pour the wet ingredients over the dry ingredients and stir (on low speed if you have a mixer) until smooth.
4. Lightly oil a flat pan. Heat over medium-high heat. Pour batter, approximately 1/4 cup, onto pan.
5. Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear on the pancake. Flip and cook until lightly golden brown or until done.
6. Serve with dairy-free butter and syrup, if desired

Chocolate Pudding Cake

Ingredients:

1 cup Gluten-Free Flour
2 tablespoons unsweetened cocoa
3 teaspoons gluten-free baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup almond milk
1 1/2 tablespoons vegetable oil
2 teaspoons gluten-free vanilla

Topping:
1/2 cup brown sugar
3 tablespoons unsweetened cocoa
1 3/4 cups boiling water

Directions:

1. Preheat oven to 350 degrees
2. Mix flour, cocoa, baking powder, and salt together in a large bowl. Stir in the brown sugar,milk, vegetable oil, and vanilla until smooth.
3. Spread the batter into a greased 9-inch baking pan.
4. To make the topping, stir together the brown sugar and cocoa in a small bowl. Sprinkle the topping over the batter
5. Pour the boiling water evenly over the topping.
6. Bake for 3-40 minutes until the top of the cake does not leave an imprint when touching it lightly.
7. Remove from oven and cool before serving.

Corned Beef and Vegetables

Ingredients:
6-8 small red potatoes, cut in half
2 cups baby-cut carrots
1/2 red onion sliced
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon gluten free Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
1. Mix potatoes, carrots and onions in slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on top of vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm.
5. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring until sauce has thickened.
6. Serve sauce with beef and vegetables.

Easy Coca-Cola Chicken & Herb Potatoes

I got this recipe from www.momswhothink.com. It is quick and easy to make.


Coca-Cola Chicken


Ingredients:
4 skinless boneless chicken breast halves
1 12-ounce can Coca-Cola
1/2 cup gluten free ketchup
1/4 cup gluten free honey-barbecue sauce


Directions:
Place all ingredients in a medium saucepan and bring to a boil.
Cover and turn heat to medium.
Cook for 20 minutes, stirring occasionally.
Uncover, and cook an additional 10 minutes until done.
Serves 4.

Herb Potatoes Recipe

Ingredients:
3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:
Preheat oven to 450°F.
Cut the unpeeled potatoes into 1/4 inch slices.
Place the potato slices on well greased shallow baking pans.
Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
Brush the potato slices with oil and a sprinkle with the herb mixture.
Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
Sprinkle with combined salts and serve.
Serves 4.

Baked Sweet Potato

Ingredients:
Sweet Potato
Suggested Toppings: dairy-free Butter, Maple Syrup, Cinnamon, Nutmeg, Honey, Chopped Walnuts, or Marshmallows.

Directions:
1. Preheat the oven to 400 degrees.
2. Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.
3. Serve.

Broccoli Potato Soup

Another recipe I got from www.weelicious.com. Just altered it to make it gluten-free and dairy-free. Great for sealing in plastic baggies and freezing until you want to re-use.

Ingredients:
1 Tbsp Olive Oil
1 Small Onion, chopped
1 Tsp Salt
1 Large Potato, peeled and diced
1 Pound fresh Broccoli (about 2 cups), use florets and stems (stems peeled
and chopped)
4 Cups gluten-free Chicken or Vegetable Stock
1 Tbsp Lemon Juice

Directions:
1. In a large stock heat the olive oil and saute the onion and salt for 5-7 minutes over low to medium heat.
2. Add the potatoes, broccoli and stock and bring to a boil, reduce to a simmer.
3. Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
4. Pour the ingredients along with the lemon juice into a blender and puree.
Top with dairy-free cheese

Taco Salad

Ingredients:
1 lb ground beef
1 packet gluten-free taco seasoning mix
2/3 cup water
1 can gluten-free re-fried beans
1 can diced tomatoes
1 4.5 oz can sliced olives
1 cup shredded lettuce
1/2 cup dairy free cheddar cheese
Gluten free corn tortilla chips

Directions:
Cook ground beef until done and drain
Add taco seasoning mix and water, cook according to package
Lay out as many chips as desired on a plate
layer re-fried beans, ground beef, lettuce, tomatoes,Cheese,and top with olives
Serve immediately

Lettuce Wraps

P. F. Chang's Chicken Lettuce Wraps
I got this recipe from www.food.com and altered a few things:

Ingredients:
* 3 tablespoons vegetable oil
* 1 lb ground chicken
* 1 cup water chestnuts
* 2/3 cup mushrooms
* 3 tablespoons chopped onions
* 1 teaspoon minced garlic
* 4 -5 leaves iceberg lettuce

Special Sauce:
* 1/4 cup sugar
* 1/2 cup water
* 2 tablespoons gluten-free soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1 tablespoon hot mustard
* 2 teaspoons water
* 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

* 2 tablespoons gluten-free soy sauce
* 2 tablespoons brown sugar
* 1/2 teaspoon rice wine vinegar

Directions:
# 1 dissolve the sugar and water in a small bowl.
# 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
# 3 Mix well and refrigerate this sauce until you're ready to serve.
# 4 Combine the hot water with the hot mustard and set this aside as well.
# 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
# 6 Bring vegetable oil to high heat in a wok or large frying pan.
# 7 Saute chicken until done.
# 8 Remove chicken from the pan and cool.
# 9 Keep oil in the pan, keep hot.
# 10 As chicken cools mince water chestnuts and mushrooms.
# 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
# 12 With the pan still on high heat, add another Tbsp of vegetable oil.
# 13 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
# 14 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"wraps".
# 15 Top with as much "Special Sauce" as desired.

Cheddar Cauliflower

I got this recipe from http://weelicious.com/
Cheddar Cauliflower (Serves 4)

1 Head Cauliflower

1/2 Cup Dairy-free Cheddar Cheese, grated( I used Veggie cheese)
1/4 Tsp Salt
2 Tsp Olive Oil or Olive Oil Spray to coat

1. Preheat oven to 400 degrees.
2. Cut the cauliflower into florets, place onto a baking sheet, sprinkle with olive oil (or coat with olive oil spray), salt and toss to coat.
3. Roast the cauliflower for 30 minutes.
4. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast another 3-4 minutes until the cheese is melted.
5. Serve.

White Chicken Chili

Ingredients:
2 large chicken breasts
1 Tbsp Olive Oil
1 Qt (32 Oz) Chicken Stock
1 Garlic Clove, minced
1 Tsp Ground Cumin
2 Cans White Beans, drained and rinsed
1 Cup Frozen Shoe Peg White Corn
1 small onion, diced
1(4 ounce) can diced green chiles
2 Tbsp Lime Juice

Directions:
Heat olive oil in a large saucepan over medium heat and cook garlic for one minute, add onions and cook until translucent.
Add the garlic,onion, and all the remaining ingredients to a crock-pot.
Cook on low for 6 hours.
Remove the chicken from the crock-pot and pull apart with a fork.
Put chicken back in crock-pot and mix all the ingredients.
Serve

Stewed Apples

Ingredients:
6 cups sliced and peeled Granny Smith apples
1/2 cup brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Directions:
Combine all ingredients in a large saucepan. Cover and cook over medium-low heat 30-40 minutes or until apple is tender, stirring occasionally.