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.

Quinoa Banana Oatmeal

Ingredients:
1/2 Banana or 1/2 cup canned sliced peaches
Pinch Cinnamon
3 Tbsp Cooked Quinoa
1 Tbsp Almond Milk

Directions:
1. Place all the banana in a bowl and mash.
2. Add the remaining ingredients and stir to combine.
3. Serve.

Spaghetti-O's & Sweet Potato Fries

This was lunch I made for my son Today. Chef Boyardee Spaghetti-O's are so good and we miss them so much. Well, really I miss them more. so I attempted to try my own.

Ingredients for soup:
2 cups of Creamy Tomato Soup(dairy-free)
1 cup rice "Zoo Animal" pasta(uncooked)-I used "Mrs. Leepers" brand.
2 tablespoons Almond Milk
1/8 teaspoon Basil
1/8 teaspoon Garlic
1/2 teaspoon Parsley
pepper to taste

1 cup frozen sweet potato fries

Directions:
Cook sweet potato fries according to package.
Boil water and add noodles in a medium saucepan. Cook according to directions.
In a separate saucepan heat the tomato soup on medium.
Add milk, basil, garlic,parsley,and pepper.
Cook until heated thoroughly.
Drain noodles and add to tomato soup.
Serve immediately.

Pumpkin & Tomato Soup

Ingredients:
1 cup chopped onions
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme flakes
1 can(29 ounces) pumpkin puree
1 can (14.5 oz) diced tomatoes
1/4 cup parsley flakes
1 tablespoon honey
4 cups chicken stock
1 cup Almond milk(this is my dairy free alteration for whipping cream)
1 can white beans, drained and rinsed
sea salt to taste
pepper to taste

Directions:
In a pan heat olive oil.
Saute the onions until they turn almost clear.
Pour all the ingredients into a crock-pot and cook on low for 6-8 hours.

Spaghetti Squash Pasta

Ingredients:
1 medium spaghetti squash
1 chicken breast, diced and cooked
1 teaspoon of minced garlic
3 tablespoons of butter
1/2 diced onion
1 red pepper, diced
1 cup sliced mushrooms
1 can diced tomatoes (with oregano, basil, garlic, if available)
Sea Salt to taste
Pepper to taste

Directions:
Heat oven to 350 degrees
Cut squash in half lengthwise and remove seeds.
Lay squash face-down on a lightly greased metal cookie sheet.
Bake for 40 minutes, making sure squash is soft enough to poke a knife through without much resistance.
While squash is in oven heat 2 tablespoons of butter or olive oil in a pan and cook chicken. Set aside.
In the same pan add the remaining tablespoon of butter or olive oil and sauté garlic and onions until tender.
Add mushrooms and saute' until tender.
Add diced tomatoes and simmer at low-to medium heat until some of the liquid is absorbed to your desired consistency(about 5 minutes).
Add salt and pepper to taste.

To pull apart the squash:
Once the squash has cooled a bit take a fork and scrape at it in a length-wise motion. It should just fall out in a pasta-like form.
Serve with vegetable sauce over top of noodles.

Easy Beef Stroganoff

Ingredients:
1 lb ground beef
1 1/2 cups of sliced mushrooms
2 tablespoons dairy free butter
1 cup gluten free beef broth
1/4 cup Sherry cooking wine
2 1/2 tablespoons white rice flour
1/3 cup water
sea salt
pepper

Directions:
-Brown beef and drain. Set aside.
-Mix water and white rice flour in a small bowl. Set aside
-Melt butter in skillet and add mushrooms. Cook mushrooms until soft.
-Stir in Sherry wine, beef broth, and water/flour mix,and cook until boiling
-Stir in the beef and coo for another two minutes until cooked thoroughly.
-Add salt and pepper to taste
-Serve immediately, over gluten free noodles

Orange Chicken

Ingredients:
1 cup of gluten free flour
2 chicken breast cut into 2 in pieces
2 tbs vegetable oil
4 tbs of maple syrup
2 tablespoon chopped green onion
1/2 jar of Orange Marmalade
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon gluten free soy sauce(optional)
salt and pepper to taste
cooked rice for side

Directions:
Put the flour in a bowl.
put chicken in flour and coat evenly
Add oil to frying pan and heat.
Add chicken and cook until done.
Then add the onions and cook for 3-4 minutes.
In separate small sauce pan add the maple syrup, orange marmalade, garlic, salt and pepper.
Cook on low and stir occasionally until heated through.
Once the onions are cooked, combine the chicken/onions with the orange sauce leaving the left over butter in frying pan.
Continue to cook on low for 3 minutes or until chicken is fully coated.

Pulled Pork BB-Q Sandwich

I got this recipe idea from www.glutenfreeville.com. It is so good. Everyone in my family loved it:

Ingredients:
2 lbs. pork tenderloin
1/2 of 1 bottle gluten-free BBQ sauce(I used Sweet Baby Ray's)
salt
pepper
2 tbsp Vegetable oil
1 tsp onion powder
garlic powder
2 tablespoons balsamic vinegar
1/2 box vegetable stock


Directions:
Season the pork tenderloin on both sides with garlic powder, salt, and pepper
Place in slow cooker
Coat the meat with oil
Sprinkle onion powder over tenderloin
Pour vegetable stock over the tenderloin
Cook on low for 6 hours
Drain vegetable stock
Pull apart the tenderloin with forks, it should fall apart
Pour in balsamic vinegar and 1/2 bottle of BBQ sauce, You can add more to your acquired taste
Serve on gluten-free bread

Cabbage Rolls

Ingredients:
* 12 leaves cabbage
* 1 cup cooked white rice
* 1 egg, beaten
* 1/4 cup Almond milk
* 1/4 cup minced onion
* 1 pound ground beef
* 1 1/4 teaspoons sea salt
* 1 1/4 teaspoons pepper
* 2 (8 ounce) can tomato sauce
* 1 1/2 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon gluten-free Worcestershire sauce

Directions:
Bring a large pot of water to a boil. Cut base off of cabbage and boil entire cabbage for 2-4 minutes to be able to pull apart the leaves; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up tighly, tucking in ends.
Place rolls in slow cooker.
In a separate bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.

Beef and Broccoli Stir-fry

1 pound beef steak, cut into 3-inch strips(I used eye round)
1/4 cup gluten free soy sauce
1 small can water chestnuts
3 Tablespoons brown sugar
1 teaspoon ground ginger
2 Tablespoons cornstarch
1 cup water
4 cups frozen broccoli florets, or you can use the "Steamers" bag and microwave it
2 Tablespoons vegetable oil
2 cloves minced garlic
2 teaspoons sesame oil
hot cooked rice for side

Combine soy sauce, sugar, corn starch, and water in a small bowl until smooth and set aside.
Heat vegetable oil in a large skillet to medium high heat.
Add steak in the skillet and stir-fry until brown.
Steam broccoli.
When the steak is brown, add the water chestnuts, garlic and ginger, cook for 1 more minute. Pour the soy sauce mixture over the meat and cook until sauce thickens.
Stir in sesame oil.
Remove from heat, stir in the steamed broccoli and serve over rice.

Stuffed Peppers

I used green peppers and they turned out really good. If you prefer it to taste a little sweeter I would use yellow peppers...which I am going to try next. I copied this recipe from www.allrecipes.com and wanted to share it with you. I also added a little gluten free cheese in the last 10 minutes of the cooking time:


Ingredients

* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon gluten-free Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Taco Soup

I saw this recipe by Paula Deen on The Food Network and wanted to try it. I altered it a little to make it gluten free and dairy free so the little one can enjoy it. We all liked it so much that my husband requests I make it once week.

Ingredients:
1 lb ground beef
1 cups diced onions
1 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can kidney beans
1 can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (4.6-ounce) can black olives, drained
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) gluten-fee package taco seasoning mix

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat,
Transfer the browned beef and onions to a large slow cooker.
Add the remaining ingredients and cook on low for 6 to 8 hours.

Breaded Chicken Parmesan

Ingredients:
1/3 cup fine dry bread crumbs(I toasted Udi's gluten-free bread and then put it in a food processor)
1/4 teaspoon dry Italian seasoning
1/4 cup freshly grated dairy-free Parmesan cheese
4 boneless, skinless chicken breast halves
2 large eggs, beaten
2 teaspoons olive oil
1/2 cup shredded dairy-free mozzarella cheese
1 package gluten-free noodles, any kind
1 (23.5-ounce) jar of gluten-free, dairy-free Marinara Sauce, heated according to package directions. (We used the Safeway brand and it is excellent).

Directions:
Preheat oven to 375°F. Lightly grease baking dish.
Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken in baking dish.
Drizzle with oil.
Bake for 25 to 30 minutes or until chicken is no longer pink in center.
Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.
Prepare pasta according to package directions; drain. Toss pasta with sauce.
Top with chicken.

Mexi-corn Casserole

Mexi-corn Casserole

Ingredients:
2 chicken breast, cut into cubes
1/2 pack of gluten-free taco seasoning mix
1 (15 ounce) can black beans, drained and rinsed
1 (8.75 ounce)can of mexi-corn
1/4 cup salsa
2 tablespoon water
1 cup of dairy-free cheddar cheese
1 to 1 1/2 cup gluten-free plain crushed tortilla chips

Directions:
Preheat oven to 350 degrees
In a large skillet over medium high heat, saute chicken in vegetable oil until cooked through. Add taco seasoning, beans, mexi-corn, salsa and water. Cover skillet and simmer over medium low heat for 10 minutes.
Transfer chicken mixture to a square baking dish. Top with 1/2 cup of the cheese and tortilla chips.
Bake for 10 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted.

Ella's Kitchen Organic Baby Food

Ella's Kitchen Organic Baby Food

I love giving these to my son. They are made with 100% organic fruits and vegetables. I love these because you can chill them or heat them up to make it warm. The best thing is that they are gluten-free and dairy-free. Here is their web site: http://www.ellaskitchen.com/

Almond Chicken

Ingredients:
2 chicken breast halves, cut in 1/2" cubes
Marinate chicken while preparing other ingredients (30 minutes or so) in:
2 T. canola oil
1 Tb. gluten-free soy sauce
1 Tb. gluten-free sherry
pinch of sugar
pinch of salt

While the chicken is marinating have the following all ready to go
BEFORE COOKING:
1 cup sliced fresh mushrooms
1 cup diagonally sliced celery
1 cup frozen green peas OR pea pods, blanched for about 30 sec.
1 small can sliced water chestnuts
1 small pkg. slivered almonds, toasted in skillet with a little margarine til golden

Sauce:
1 cup water
2 tablespoon gluten-free cornstarch
1 teaspoon inst. gluten-free chicken bullion (or use stock if available)
1/2 teaspoon salt
1/2 teaspoon fresh grated ginger or ground ginger
1 Tablespoon gluten-free soy sauce

Directions:
Heat wok over high heat. Pour in a little oil and add chicken, stir-frying until cooked. Remove to bowl. Add more oil to wok and cook mushrooms, then add celery and stir fry a little if par-boiled, or more if not. Add peas or pea pods and stir-fry a couple of minutes. Add water chestnuts and chicken, stirring to mix.

Add sauce mixture and stir constantly until thickened. Turn off heat, add almonds and serve over rice. Pass additional soy sauce, if desired.

Chicken Thai Wraps with Peanut Sauce

Chicken Thai Wraps
I liked these so much I had to share. I got the recipe from (http://glutenfreemommy.com/thai-chicken-wraps/).

Ingredients:
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons Olive oil, plus 1 tablespoon(separated)
3 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast stripsbr /> 4 cups packaged shredded broccoli-slaw mix
1/2 of a medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
6-8 brown rice tortillas

Directions:
1. For peanut sauce, in a small saucepan combine sugar, peanut butter,
soy sauce, water, the 2 tablespoons olive oil, and the garlic. Heat
until the sugar is dissolved, stirring frequently. Set aside.

2. Meanwhile, in a medium mixing bowl, add chicken and season evenly with salt and pepper.

3. In a large skillet heat the olive oil. Cook and stir seasoned chicken in hot oil over medium-high heat until cooked through. Remove chicken from skillet; keep warm. Add broccoli mix, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tablespoon of the
peanut sauce. Top with chicken strips and vegetable mixture. Roll up
each tortilla and serve immediately.

Apple Crisp

Apple Crisp

Ingredients:

Bottom layer:
4 cups apples, peeled, cored and sliced( I used Red Delicious since I have a tree outside).
1 tablespoon lemon juice

Middle layer:
1/4 cup of granulated sugar
1 teaspoon vanilla
1 egg plus 1 egg white
2 Tablespoons almond milk
2 Tablespoons gluten-free flour mix

Topping:
1 stick of butter(soft but not melted)
1 cup of brown sugar
1/2 teaspoon of cinnamon
1 cup gluten-free oats
1/2 cup of sliced almonds(optional)

Directions:

In a 8x8 baking dish, layer the sliced apples and mix in the lemon juice. In a stand mixer stir the sugar,eggs, flour, milk, and vanilla until combined. Pour this mixture over the apples. To make topping,In a medium bowl, combine brown sugar, cinnamon, oats, almonds, and cut cubes of butter until the mixture is crumbly. Spread this mixture evenly on top.

Bake at 350 degrees for about 40-45 minutes.
(Serve warm)

Easy Baked Ziti with Ground Beef

Easy Baked Ziti with Ground Beef

Ingredients:
1 pound lean ground beef
1 can (14.5 ounces) diced tomatoes, undrained
1 jar of spaghetti sauce( I used a sauce with onions and mushroom)
1/2 teaspoon basil
1 teaspoons salt
1/4 teaspoon pepper
8 ounces of gluten-free ziti or elbow macaroni, cooked and drained
1 1/2 cup dairy free shredded mozzarella cheese,

Directions:
Sauté ground beef in a large skillet until lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining 1/2 cup of cheese. Bake at 350° for 25 minutes, or until hot and bubbly.

Vegetable Kale Soup

Vegetable Kale Soup

Ingredients:
4cups fresh kale, chopped
1 tablespoon olive oil
1 zucchini
1 sweet onion
1 15 oz can diced tomatoes
1 15 oz can of great northern beans, rinsed and drained
1 cup carrots, shredded
3 potatoes, peeled
6 cups g.f. chicken or vegetable broth
4 cloves garlic, peeled and crushed
1 bay leaf
salt and peeper to taste

Directions:
1) Dice onion, zucchini, and potatoes. Cut stems from Kale.
2) Put all ingredients in a slow cooker and stir. Cook on low for 6-7 hours until chicken, potatoes, and zucchini are tender.
3) Take a fork and pull the chicken apart and stir back in slow cooker.
2 chicken breast

Thick Crust Pizza

Thick Crust Pizza

Ingredients:
1¼ Cups Cornstarch
2 1/2 Cups g.f flour mix
1½ Tablespoons Xanthan Gum
1½ Teaspoons Salt
¼ Teaspoon Dried Oregano
¼ Teaspoon Garlic Powder
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil
2 Eggs
1 Egg White
1¾ Cups Warm Water

Yield: dough for 17in x 11in rectangular pan

Directions:
1)Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix.
2) Fluff egg and egg whites in a blender or food processor for 30 seconds.
3)Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.
4)Cover the bottom of pan with cooking spray. Dough will be very sticky. Work the dough out in pan with a spatula. If having a hard time spreading dough spray spatula with cooking spray.
5)Spray surface of pizza dough very lightly with cooking spray.
6) spray plastic wrap and loosely cover pan. Sit in a warm(draft-free) area for 35-40 minutes.
7)Preheat oven to 375° and bake crust for 15 minutes or until crust is lightly golden.
8)Remove crust from oven. Raise the oven temperature to 400°.
9)Add gluten-free pizza sauce, dairy-free cheese and any other desired toppings to the pizza crust and then place back in oven for an additional 15-20 minutes.
10)Remove pan from oven and serve.

(Interpreted recipe from "Gluten Free Recipes from SureTalent® Books")