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.