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")

Chocolate Cake

Chocolate Cake

Dry Ingredients:
3 cups white rice flour
1 cup sweet rice flour
1/4 cup potato flour
1/4 cup cornstarch
3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda

Wet Ingredients:
2 large eggs(room temp)
1 cup vegetable oil
3 cups cold vanilla almond milk or water.
1 tablespoon vanilla

Dairy free chocolate buttercream icing


Directions:
1) Preheat oven to 350 degrees. Grease three 8-inch round cake pans; dust lightly with cocoa powder.
2) In a large bowl, whisk together dry ingredients.
3) Fluff eggs in a blender or food processor for 30 seconds.
4)Add eggs to wet ingredients and pour into bowl with dry ingredients. Mix for 1 minute on medium-low speed on a stand mixer(medium speed on hand mixer).Scrape bottom and make sure all the ingredients are blended together.
5) Divide batter into evenly into pans, filling each pan halfway. Bake 35-40 minutes or until toothpick inserted in the middle comes out clean.
6) Remove pans from the oven and cool on wire rack for 3 minutes. Turn cakes out onto a rack and cool completely(about an hour).
7) Fill and frost with buttercream icing.Dairy free chocolate buttercream icing

Buttercream Icing

Ingredients:
3/4 cup dairy-free butter or margarine
2 2/3 cups powdered sugar
6 tablespoons unsweetened cocoa powder
2 teaspoon vanilla extract

Directions:
Put the dairy-free butter in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the butter.
Then beat until smooth and fluffy.
You may need to work up to 4 teaspoons of water into the frosting in order to get a soft, smooth consistency.

(Recipe interpreted from "Easy Gluten-Free Baking" cook book)

Blueberry Coffee Cake

Blueberry Coffee Cake

Ingredients:
2 eggs
1/2 cup milk(almond,soy,or rice)
1/2 cup vanilla yogurt(soy)
3 tablespoons canola oil
1 teaspoon vanilla
2 cups Gluten-Free Flour Mixture(I used Bob's Red Mill)
1/2 cup sugar
6 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups blueberries

TOPPING:
3 tablespoons sugar
1/4 teaspoon cinnamon

Directions:
1) Preheat oven to 350 degrees
2) Break the eggs into a large bowl. Add milk, yogurt, canola oil, and vanilla. Mix well.
3) Mix the flour mixture, sugar, baking powder, salt, and cinnamon and add to the egg mixture. Stir together until blended.
4) Spray a 9-inch square pan with gluten-free nonstick spray. Pour and spread the batter in the pan. Sprinkle blueberries on top of the batter.
5) For the topping, stir together the sugar and cinnamon in a small bowl. Sprinkle over top of batter.
6) Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
7) Remove the pan from oven and cool.

Fruit Flag

Fruit Flag

Ingredients:
banana
blueberries
rasberries or strawberries
1 tablespoon soy vanilla yogurt

Directions:
1) Spread the yogurt in a square and cover with blueberries
2) Make rows of bananas and top with rasberries or strawberries

Zucchini Muffins

Zucchini Muffins

Ingredients:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup sugar
1 teaspoon xanthan gum
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup vegetable oil
2 large eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup shredded zucchini

Directions:
1) Combine all dry ingredients in a bowl. Make a well in the center
2) Add oil, eggs, milk, and vanilla
3) Mix well
4) Stir in zucchini
5) Spoon into greased muffins 3/4 full
6) Bake at 400 degrees for 18 minutes

Meat Loaf Muffins

Meat Loaf Muffins:
(Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults)

Ingredients:
1/2 cup warm water
1 gluten-free beef bouillon cube
1 cup gluten-free cornflake crumbs
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried parsley flakes
2 tablespoons dried onions flakes
1/4 teaspoon garlic powder
1 egg
1 teaspoon gluten-free Worcestershire sauce
2 tablespoon brown sugar
1/4 cup gluten-free ketchup

Directions:
1) Preheat oven to 350 degrees.

2) Pour water over bouillon in a large bowl. Let the bouillon soak for 2 minutes.

3) Add the cornflake crumbs, ground beef, salt, pepper, parsley, onion flakes, garlic powder, egg, and Worcestershire sauce. With your hands (washed just before and afterward), blend the mixture well.

4) Spray muffin tins with gluten-free nonstick spray. Divide the meat mixture into six portions; pack into muffin tins.

5) Bake for 20 minutes.

6) While the meat loaves are baking, stir together the brown sugar and ketchup in a small bowl.

7) Have an adult help you remove the tins from the oven. Spoon the ketchup mixture evenly over the top of the meat. Return the tins to the oven, and bake for 20 minutes more.

Makes 6 Meat Loaf Muffins

Apple Crisp Pie

Apple Crisp Pie:

Ingredients:
Bobs Red Mill white Rice Flour
Salt
Sugar
Butter
Egg
Baking Powder
2 21 ounce cans of apple pie filling
9 inch pie pan

Directions:
1) Follow directions on the back of the package of Bobs Red Mill white rice flour to make pie crust.

2) Spray pie pan with spray

3) Lay crust in pan and fill with apple pie filling.

4) Follow directions on Bobs Red Mill white rice flour packaging on baking time.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies:

I used Bob's Red Mill gluten free chocolate chip cookie mix. I added a few things of my own to add more flavor to the cookies:
1 cup more of dairy free chocolate chips.
1 tablespoon of peanut butter
1 tsp vanilla

These are so easy I let my son help make them.

Peanut Butter & Banana Smoothie

Peanut Butter & Banana Smoothie:

3/4 cup of almond milk
1 small banana, peeled and cut
1 1/2 tbs peanut butter
1/2 cup ice
1 tsp chocolate syrup(optional)

1) Mix all the ingredients together in a blender and mix until smooth.
2) Serve immediately.

Honey-nut Chicken Nuggets

Honey-nut Chicken Nuggets:

Ingredients:
2 boneless skinless Chicken Breasts
1 Cup of Honey Nut Chex(crushed)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1/4 Cup of White Rice flour
1/4 Cup of Brown Rice flour
1/4 Cup of Tapioca flour
about 1 Cups of Oil for frying

Directions:
1)Crush Chex cereal in food processor.
2)Heat oil in a skillet on medium-high heat while preparing the chicken nuggets.
3)Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
4)Mix all three flours together in a shallow bowl and have your beaten eggs in a separate bowl ready to work with. In a third bowl have Chex crumbs ready.
5)Roll the chicken paste mixture into balls(about 1 tablespoon).
6)Roll chicken ball in flour, then in egg, and then in Chex crumbs. Then, press the ball down to make a nugget. Set nuggets aside.
7)Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. About 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

French Toast

French Toast:

4 slices of gluten free, dairy free bread
2 eggs
2 tbsp dairy free milk(rice, soy, almond,etc)
1 tbsp cinnamon
1 tbsp sugar

Mix eggs,milk, and cinnamon in a wide bowl.
Dip bread in bowl and flip on other side.
Add bread to lightly greased pan and cook on medium on each side for 3-5 minutes.
Remove from pan and sprinkle with sugar and gluten free syrup( if desired).

BAKED CHICKEN TENDERS

BAKED CHICKEN TENDERS

INGREDIENTS:
1 lb of chicken strips
2 cups of your favorite gluten free four mixture
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon basil
2 large eggs
2 tablespoons milk( soy, almond, or rice)
1 tablespoon olive oil
2 cups cornflakes

1) Preheat oven to 400 F

2) Spray a baking pan lightly with grease.

3) Rinse off chicken and set aside

4) In a large shallow bowl stir together the flour mixture, salt, pepper, paprika, and basil.

5) In another shallow bowl mix egg, milk, and olive oil together.

6) Crumble cornflakes and out in a third shallow bowl.

7) Dip each chicken tender in the flour mixture, then dip in egg mixture, and then in cornflakes. Line in greased baking pan. Repeat for each chicken tender

8) bake for 20 -25 minutes.

HASH BROWN & GROUND BEEF CASSEROLE

HASH BROWN & GROUND BEEF CASSEROLE

INGREDIENTS:
1 16 ounce package gluten-free frozen hash brown potatoes, thawed
1/2 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
1 14 1/2-ounce can gluten-free stewed tomatoes
4 ounces gluten free, dairy free cheese shredded

1) Spray a 2-quart microwave-safe casserole with gluten-free nonstick spray. Place the potatoes in the casserole.

2)Stir in the salt, pepper, parsley, and tomatoes(including the juice)

3)Cover the casserole. Microwave the casserole on High for 6 minutes.

4) Meanwhile, brown the ground beef and drain.

5) Stir the ingredients in casserole. Return the casserole to the microwave for 8 more minutes on High.

6)Remove the casserole, stir in the ground beef and cheese.

7) Microwave the casserole on High for 2 minutes. Stir, then cook for 2 more minutes.

you can also bake the casserole in the oven instead of the microwave. Preheat oven to 400 F. Bake for 40 minutes, stirring the cheese after 20 minutes.