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.