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.