Recipes - Dinners


Beef Meals


Beef and Broccoli



1 lb. beef roast (cut in 1/4 inch strips)
4 Tbs. oil
3 c. fresh/frozen broccoli florets
1 carrot (julienned)
1/2 large sweet onion (sliced)
1/2 c. water
3-4 Tbs. soy sauce
1 tsp. sugar
1/4-1/2 tsp. ginger
2 Tbs. cornstarch
1 recipe rice

Heat 2 Tbs. of oil in a wook or deep skillet over high heat. Saute the beef until no longer pink and remove it from pan.

Heat the remaining 2 Tbs. of oil. Add broccoli, carrots, and onion, and stir-fry for 5 minutes.
Sprinkle vegetables with sugar, ginger, and cornstarch and mix well. Add water and soy sauce. Stir for 1 minute.

Add meat to the vegetables. Cover and reduce heat. Simmer until broccoli and carrots are tender (five to ten minutes). Serve with rice.

Barbeque Beef with Coleslaw



Many people are pleasantly surprised to discover that they actually like the combination of BBQ beef and coleslaw. I know I was. -Kirsti
3 lb. rump roast
1 c. water
salt and pepper
1 (18 oz.) bottle gluten-free barbecue sauce*
1 recipe Coleslaw (see our Sides Recipes)
6 GF Hamburger Buns (see our Bread Recipes)

In a large crock pot, place the roast and water. Sprinkle salt and pepper on top of the roast. Cook on low for 9-12 hours or until roast is easily shredded with a fork.

Shred roast. Mix in barbecue sauce. (I like a lot of barbecue sauce on mine, but others don't. Add as much as you like.)

Place hamburger buns face up on a cookie sheet. Broil 3-5 minutes or until golden brown.

Place 1/3 cup of beef on hamburger bun and top with ¼ cup of coleslaw. Cover with second half of bun. Enjoy! *Check our Products page for suggestions.

Betsy's Amazing Chili



I have never liked chili much, until I tried Betsy's new recipe for chili. Don't forget the cumin . . . it's the key to the great flavor. - Kirsti
1 lb. ground beef
1/2 sweet onion, diced
salt and pepper, to taste
4 c. cooked Black Beans* (see our Sides Recipes)
2 (14.5 oz.) cans petite diced tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can diced green chilies
1-1 ½ tsp. cumin

Sauté beef with onion, and salt and pepper to taste. Drain fat.

Combine beef with all other ingredients in a large pot. Heat on medium-high heat until warm (10-15 minutes), stirring occasionally. (Or combine cooked beef with other ingredients in a crock pot and heat well.)

Serve with rice and cheese.

*I always include the liquid surrounding the beans, too.

Betsy's Roast Recipe

I'm not a fancy roast cooker. In fact, if you read our "Tips on Cooking Pot Roasts" (in our cookbook), you'll learn that I'm not much of a roast cooker at all. But, when I do cook roasts, this is how I do it. - Betsy
3 lb. pot roast
salt and pepper

Preheat the oven to 325°.

Sprinkle the roast with salt and pepper, then brown it in a skillet. Place the roast on a rack in a shallow roasting pan with the fatty side (if there is one) face up, then place the pan in the oven.

Bake for about 1 hour 15 minutes for a rare roast, and at least 1 hour 45 minutes for a well-done roast. (Or, better still, use a meat thermometer inserted into the thickest part of the roast to tell you when your roast is done; 125° for rare, 135° for medium rare, 145° for medium, and 155° for well done.)

Remove roast from the oven and allow it to sit for 20-30 minutes before serving.

Chimichangas



1 lb. ground beef
1 med. onion (chopped)
1 c. salsa
1 c. grated cheddar cheese
1 can refried beans
1 pkg corn tortillas*
2 Tbs. oil (for frying)
sour cream (serving)
additional salsa (serving)

Brown the ground beef with onion. Drain fat.

Stir in salsa, cheese, and refried beans. Heat just until cheese and beans are melted. Remove from heat.

In a frying pan, heat oil over medium high heat. Place a corn tortilla into the hot oil.
While it is cooking, put a spoonful of meat mixture on top of half the shell.
Gently fold the shell over so that the meat is in the middle of the tortilla and it resembles a taco.
Remove from the oil and drain on paper towels set on a plate.

Serve with sour cream and salsa.

*You can use homeade gluten free flour tortillas instead of corn tortillas.

Creamy Beef with Mushrooms



Growing up, this was always a staple at my house. I love it because it's so easy and quick to make. - Kirsti

1 lb. ground beef*
4 c. water
6 GF beef bouillon cubes
1-2 Tbs. garlic salt
1/2 c. EGF All-Purpose Flour
8 oz. fresh mushrooms, sliced
cooked rice

Brown ground beef in a large skillet over medium heat. Drain any excess oil. Add 3 cups of water to the cooked meat.

Stir in bouillon cubes and garlic salt; bring to a boil.

Stir flour mix into the remaining 1 cup of water. Whisk the water and flour mix quickly into the meat mixture. Add the mushrooms. Simmer, uncovered, for about 15 minutes or until the mushrooms are tender.

Serve hot over rice.

* This recipe also tastes great with ground turkey.

Chiles Rellenos



Craving Mexican food? This recipe takes a little extra time, but it's delicious and worth the effort.
2 lbs. ground beef
1/4 tsp. thyme
1/4 tsp. bay leaf
12 Anaheim chili peppers
10-12 egg whites
3/4 c. EGF All-Purpose Flour mix
1 1/2 Tbs. salt
1/4-1/2 tsp. pepper
1 (10 oz) can green enchilada sauce
2 1/2 c. Mexican-style cheese blend, grated

Preheat oven to 350°.

In a large skillet, brown ground beef. Add thyme and bay leaf. Salt and pepper to taste. Remove from heat and drain fat.

Deep-fry the chili peppers in hot oil until the skins begin to peel off. Place immediately into ice water and slowly peel the rest of the skin off the pepper while it is still submerged. Remove from ice water and place aside.

In a large mixing bowl, whip egg whites until they stand in soft peaks. Fold in 2 tablespoons of the flour, 1 ½ tablespoons salt, and ¼ teaspoon pepper.

Place remaining flour in a shallow pan. Dry off the peppers, then roll them in the flour until completely covered.

Dip peppers into the egg-white mixture and fry in hot oil until golden brown. Place on paper towels to remove any excess oil, then place them on a 13x18” pan. Cut the peppers open lengthwise. Stuff each pepper with ground beef. Pour enchilada sauce on top of peppers, then cover with grated cheese.

Bake for 15 minutes or until cheese is melted.

Serve with chips, rice, or beans.

Grilled Teriyaki Burgers



One of my good friends served this recipe at a barbecue and I loved it. I asked her if she would be willing to share the recipe with all of you. Being the awesome person she is, she agreed. Thank you, Lily! - Kirsti

2-3 lbs. ground beef
½ c. gluten-free soy sauce*
½ c. brown sugar
2 tsp. onion powder
½ tsp. ginger
Preheat grill.
Combine all ingredients in a large bowl. Make patties by pressing 1/3 c. of beef mixture between 2 plates or your hands. Place the patties on parchment paper. (If you are making the burgers ahead of time, stick them in the freezer to set. Make sure you put a piece of parchment paper between each patty.)
Grill over low heat, flipping the burgers only once.
Serve with GF buns, lettuce, tomatoes, onion, pineapple, ketchup, mustard, mayonnaise, etc.
* La Choy is gluten free; San J gluten-free soy sauce is another option.

Hamburger Stroganoff



This recipe is a gluten free modification of the one my mom made when I was growing up. It is different enough from the Sirloin Steak Stroganoff that we decided to include both recipes. Enjoy! - Betsy

1 lb. ground beef
2 -3 Tbs. dried minced onions
1 recipe cream of mushroom soup
1/2 c. sour cream
1 recipe noodles

* Brown ground beef with dried onions. Drain fat. Add canned mushrooms, if using.

In another saucepan, make one recipe of cream of mushroom soup. Remove from heat. Add mushroom soup and sour cream to the hamburger. Stir well and heat through.

Serve stroganoff over cooked gluten free noodles or rice.

*You may also use store-bought noodles.

Juicy Pot Roast

Unlike me, Kirsti has few problems cooking juicy pot roasts. Here's how she does it . . . - Betsy
3 lb. beef pot roast
5 c. water
8 tsp. beef bullion
1 Tbs. dried onions
8 oz. fresh mushrooms
1/2 c. EGF All-Purpose Flour
2 carrots, chunked
1/2 fresh onion, chopped
3 potatoes, cubed

In a large skillet, brown the roast on all sides. (Don't skip this step! It makes the roast taste good.) Turn the crock pot on low. (Make sure it's plugged in!) Place pot roast in crock pot.

In a medium-sized saucepan, mix water, bullion, dried onions, mushrooms, and flour mix. Cook just until bouillon is dissolved. Pour over pot roast.

Cook for 8-10 hours on low. After 6 hours, add carrots, onion, and potatoes to crock pot and continue cooking.

Serve with a green salad.

Korean Barbeque Short Ribs



The first time I made these, I used sesame oil in place of the canola. The taste was fantastic, and I enjoyed it very much . . . until my throat started to burn and my stomach to hurt. My hands, where I had come in contact with the oil,turned red and also began to hurt. Unfortunately, my daughter experienced the same reaction. No more sesame oil for us! But if you don't have that type of reaction to sesame, use it in place of the canola oil. - Kirsti

¾ c. soy sauce*
¾ c. water
3 Tbs. rice vinegar
¼ c. brown sugar
2 Tbs. white sugar
1 Tbs. pepper
2 Tbs. canola oil
6 tsp. minced garlic
½ large onion minced
3 lbs. beef chuck flank, cut to 1/3" thick

Combine soy sauce, water, vinegar, sugars, pepper, oil, garlic, and onion. Pour into a large Ziploc freezer bag. Place meat into bag with marinade. Place the bag in the refrigerator for 4-6 hours or overnight. Rotate the bag every hour in order to ensure that meat is coated on all sides.
Barbecue on a grill at medium heat for 10-15 minutes or until meat is cooked through. (Or you may cook it in the oven at 425° for about 10 minutes.) Turn once.

*La Choy and SanJ Gluten Free Soy Sauce are currently gluten free, but be sure to check labels in case of recipe changes!

Lasagna



1 8 oz box lasagna noodles*
1 lb. ground beef
1/2 c. chopped onion
4 (8 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
1 1/2 tsp. Italian seasoning
1 1/2 c. cottage cheese
8 oz. cream cheese
1/2 c. sour cream
1/4 c. grated parmesan cheese**

Preheat oven to 350.

Boil pasta according to package directions. Meanwhile, saute ground beef and onion until thoroughly cooked. Drain.
Add tomato sauce, diced tomatoes, sugar, salt, garlic salt, pepper, and Italian seasoning. heat through.

In a medium bowl, combine cottage cheese, cream c heese, and sour cream.
Pour about 1/2 c. of the meat/marinara sauce into a 9 x 13 pan.

Top with layers of noodles, sauce, and then cheese mxiture.
Repeat the layers two more times, ending with cheese. Sprinkle parmesan over the top.

Bake for 30 minutes.

*Or try the Noodle recipe. After rolling it out, cut it into wide, long strips.
**Feel free to add more cheese than we've suggested. The amount you add is up to you. It won't ruin the recipe.

Lemon Garlic Steak



4 medium-sized round steaks
¼ c. soy sauce*
¼ c. olive oil
1 tsp. lemon pepper
1 tsp. Mrs. Dash garlic seasoning
1 tsp. liquid smoke**

Mix soy sauce, olive oil, lemon pepper, Mrs. Dash, and liquid smoke in a gallon-sized Ziploc freezer bag. Set aside. With a fork, poke holes in the steak. (This will allow the marinade to penetrate the middle of the steak.)
Place the steak in the bag of marinade. Shake the meat around inside the bag until the steak is completely covered. Refrigerate for 2 hours, turning the bag over every 30 minutes. Grill on the barbecue or broil (on low) in the oven for about 20 minutes. Flip the steaks once at 14 minutes. Serve with sautéed onions and mushrooms.

* La Choy and San J Gluten Free Soy Sauce are gluten free.
**Can be found in the condiments aisle of most grocery stores.

Meatballs

1 lb. ground beef
1 small onion (minced)
1/2 c. gluten free bread crumbs
1 egg
2 Tbs. milk
2 Tbs. oil
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. ketchup
1/3 c. water
2 Tbs. mustard
2 Tbs. brown sugar
1 tsp. Wrorcestershire sauce
In a large bowl, combine beef, onion, breadcrumbs, salt, pepper, and egg with a little milk.

Heat oil in a large saute pan over medium heat. Form meat mixture into balls and brown in oil.

Remove meatballs and sloted spoon. Drain oil. Add ketchup, water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil. Return meatballs to pan and simmer until hot.

Serve over rice.

Meatloaf

Meatloaf is one of my children's favorite dishes, so I was shocked when I realized we did not have a recipe in our book for it. My children absolutely love this recipe-in fact, we never have any leftovers when this is on the menu. - Kirsti

1/2 c. brown sugar
3/4 c. ketchup
1/3c. water
2 Tbs. mustard
1 tsp. Worcestershire sauce*
dash of pepper
2 lbs. lean ground beef
1/2 c. milk
2 eggs
1 1/2 tsp. garlic salt
1/4 tsp. black pepper
1/4 tsp. ginger
3/4 c. GF bread crumbs

Preheat oven to 350°.

In a medium-sized mixing bowl, combine brown sugar, ketchup, water, mustard, Worcestershire sauce, and a dash of pepper. Pour 1/2 cup of this mixture into the bottom of a large loaf pan or small square pan. Set the rest of the mixture aside to be used later.

In a separate bowl, combine ground beef, milk, eggs, garlic salt, 1/4 teaspoon black pepper, ginger, and bread crumbs. Mix well. Place in loaf pan on top of the sauce mixture. Pour the remaining sauce on top of the loaf.

Bake for 60 minutes or until loaf is cooked all the way through.

Serve with mashed potatoes or rice.

*See our Products page (pg.) for suggestions.

Mexicalli Spoon Bread

1/2 lbs. ground beef
1 lg. onion, chopped
1/4 cup chopped green pepper
1 clove garlic, minced
1, 15 oz. can tomato sauce
1, 12 oz. can whole kerne
l corn2-3 tsp. chili powder
1/2 cup sliced olives
salt/pepper to taste

Topping:
1 1/2 cups milk
1/2 cup yellow cornmeal
1/2 tsp. salt
3/4 cup shredded cheddar cheese
2 eggs, beaten

Heat oven to 375º

Cook and stir meat, onion, green pepper and garlic in large skillet until onion is tender. Drain off fat.

Stir in tomato sauce, corn (with liquid), seasonings and olives. Heat to boiling.

Reduce heat and simmer uncovered while preparing cornmeal topping. Mix milk, cornmeal and salt in saucepan. Cook and stir over medium heat just until mixture boils.

Remove from heat; stir in cheese and eggs. Turn hot meat mixture into ungreased casserole dish. Immediately pour topping over.

Bake uncovered until knife inserted in topping comes out clean, about 40 minutes.

Nacho Casserole

I was looking for an easy recipe one night, the kind I could just throw together without thinking about it. I came across some recipes for nacho casserole. It sounded interesting, so I decided to give it a try. If you have ever cooked with me, you know that I don't follow recipes very well. (I always mean to, but then I end up changing almost everything about it.) My final recipe was delicious. - Kirsti
1 1/2 lb. ground beef or turkey
1 c. water
2 Tbs. chili powder
1 (4 oz.) can green chilies
1 (16 oz.) can refried beans
2 c. Black Beans (see our Sides Recipes)
1 c. salsa
salt and pepper, to taste
1 bag GF tortilla chips
2 c. shredded three-cheese blend
1 can black olives, sliced
2 tomatoes, diced
1 c. sour cream
2 avocados, diced

Preheat oven to 350°.

In a large saucepan, brown ground beef and drain any excess oil. Add water, chili powder, green chilies, refried beans, black beans, and 1/2 cup salsa. Salt and pepper to taste. Simmer for about 5 minutes.

In a casserole dish, place about 1 cup of meat mixture on the bottom of the pan. Layer tortilla chips on top of the meat mixture and cover them with more meat. Add a layer of cheese. Repeat layers.

Bake for 20-30 minutes. Top with remaining 1/2 c. salsa, olives, tomatoes, more cheese, sour cream, and avocados. Serve immediately.

Navajo Tacos

1/2 Chili recipe
1/2 head lettuce
1 tomato
1 cucumber
shredded cheese
salsa
sour cream
ranch dressing (optional)
1 recipe Scones

Cut lettuce into thin strips. Slice tomatoes, cucumber, olives, and avocadoes.

Put 1/4-1/2 c. of chili on top of each scone. Layer cheese, lettuce, cucumberes, tomatoes, and olives on top of the chili.

Garnish with sour cream, salsa, or Ranch dressing.

One pan Spaghetti

*Sent in by Debbie Wood
This recipe is so delicious and easy to make that it will quickly become a family favorite. You will never want to make spaghetti the old way after tasting the way these noodles cook in the tomato sauce!

1 lb bulk pork sausage or ground beef
3 1/2 cups water
1 15-oz can tomato sauce
1 Tbsp minced dried onion
1 tsp salt
1 tsp dried oregano
1 tsp GF Worcestershire sauce (I use Lea & Perrins)
1/2 tsp sugar
1/2 tsp dried basil
1/4 tsp garlic powder (or just a few sprinkles if you prefer less garlic)
1/4 tsp pepper (opt)
1 6-oz package GF spaghetti noodles
1 4-oz package cheddar cheese, shredded (about 1 cup)

Cook meat on medium-high heat until no longer pink. Drain fat. Stir in water and rest of ingredients except the noodles and cheese. Bring mixture to a boil. Break spaghetti into 2-inch pieces and drop into the boiling mixture. Stir. Cover and simmer 30 minutes, stirring often. Remove pan from heat. Add the shredded cheese and stir until melted. Makes 4-6 Servings.
NOTES: I prefer to use the thinnest spaghetti noodles I can find to use in this dish (such as "EnerG" brand rice spaghetti noodles). However, any GF noodles will work, such as spirals or shells. This dish can also be cooked the day before and put in the fridge. Leftovers taste great.

Shepherd's Pie



1 lb. ground beef
1/2 medium onion (diced)
1 recipe cream of chicken soup
1 can vegetables*
2 cups mashed potatoes
1 cup grated cheddar cheese

Preheat oven to 350.

In a medium saucepan brown ground beef. Add onion and cook until soft.

In a 9x13 pan, mix the beef, creamed soup, and vegetables together. Cover this mixture with the mashed potatoes. Sprinkle shredded cheese over the top.

Bake for 15-20 minutes, until cheese is melted and dish is thoroughly heated.

*This can be any vegetable of your choice: corn, green beans, peas, or a mixture of all 3.

Sirloin Steak Stroganoff



I was craving stroganoff one night and did not have a recipe for it. I looked several up on the internet in order to find the basic ingredients, and threw it together, hoping for the best. Luckily, it was wonderful! I will be making this recipe over and over again! - Kirsti

1 lb. beef sirloin
1 can mushrooms (drained)
1 Tbs. margarine/butter
1 medium sweet onion (chopped)
1 tsp. garlic salt
2 c. water
3 tsp. beef bouillon
1 c. sour cream
2 Tbs. ketchup
2 tsp. Worcestershire sauce
1 pkg. gluten free noodles

Prepare noodles according to package directions.

Cut beef sirloin into narrow strips. In a large skillet, brown beef strips in the margarine/butter. Add onion and garlic salt. Cook until onion is crisp - tender.

Remove the beef and onion from the pan. In the same pan, mix the water, bouillon, ketchup, Worcestershire sauce, and mushrooms. Bring to a boil. Once boiling, add beef and onion mixture. Simmer until heated through. Remove from heat and fold in sour cream.

Serve over hot noodles.

Sloppy Joes



1 lb. ground beef
2 Tbs. dried minced onions
1/2 green bell pepper (diced)
1/4 - 1/2 tsp. dry mustard
1/4 - 1/2 c. brown sugar
2-3 cans (8 oz) tomato sauce
Parmesan cheese (optional)

In a large saucepan, brown ground beef with onions. Add green pepper, mustard, brown sugar and tomato sauce. Simmer for 10 minutes.

Serve hot with grated parmesan cheese sprinkled on top.

Stuffed Green Peppers



6 medium green bell peppers
1 lb. ground beef
1/3 c. chopped onion
1 (8 oz) can tomato sauce
1 (28 oz) can diced tomatoes
2 c. uncooked rice
1/2 c. water
grated cheese (optional)

Preheat oven to 350.

Cut the tops off of green peppers and reserve. Remove the seeds and membranes.

Brown meat with onion, adding salt and pepper to taste. Stir in tomato sauce, tomatoes, rice and water.
Cut any leftover pepper off the pepper tops and add those to mixture. Cover and simmer 15 minutes.

Stuff peppers with meat mixture. Place in a baking dish and top with grated cheese (if desired.) Bake for 20-25 minutes.

Swedish Meatballs



I made your meatballs once for a family party and once for a bunko party. At the family party I made a triple batch and served them with rice. . . there was not one single meatball left over. And at bunko I served them a la carte and overheard people saying things like "I think this is the best food we have had at bunko." - Amber Rowley

1 lb. ground beef
1 small onion (minced)
½ c. gluten free bread crumbs
1 egg
2 Tbs. milk
2 Tbs. oil
¾ tsp. salt
¼ tsp. pepper
¾ c. ketchup
1/3 c. water
2 Tbs. mustard
2 Tbs. brown sugar
1 tsp Worcestershire sauce

In a large bowl, combine beef, onion, breadcrumbs, salt, pepper and egg with a little milk.

Heat oil in a large sauté pan over medium heat. Form meat mixture into balls and brown in oil.

Remove meatballs with slotted spoon. Drain oil. Add ketchup, water, mustard, brown sugar, and Worcestershire sauce to pan and bring to boil. Return meatballs to pan and simmer until hot.

Serve over rice.

Tacos

1 lb. ground beef
1 (8 oz) can tomato sauce
1 packet taco seasoning (optional)
lettuce
tomatoes
cucumbers
shredded cheese
salsa
sour cream
olives
avocadoes (optional)
corn tortillas*

Preheat oven to 350.

In a saucepan, brown ground beef, seasoning with salt and pepper. Add tomato sauce (and taco seasoning if desired) and stir.

Cut lettuce into thin strips. Slice tomatoes, cucumbers, olives, and avocadoes.

Fry corn tortillas in hot oil until browned, turning once. Lay cooked tortillas on paper towels to absorb extra oil.

Fill taco shells with meat sauce, cheese, lettuce, cucumbers, tomatoes, and olives. Top with sour cream and salsa.

*You may also use precooked taco shells. Make sure they are gluten free. To heat precooked shellls, lay them in a single layer on a cookie sheet.
Heat them in an oven at 350 until they are warm, about 10 minutes.

Taquitos

Got leftover roast? Bring it back to the table as taquitos and you won't have to listen to those choruses of: "Do we have to eat leftovers?" They'll never even know that it is leftovers!*
2 c. leftover roast, shredded
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/2 tsp. cumin (optional)
corn tortillas
1 c. oil
sour cream
salsa
1/2 c. cheese
Refried beans (optional)
Place shredded beef in a saucepan. Season with garlic salt, pepper, cumin, and chili powder. (If you feel it needs more flavor, add more garlic salt, cumin, or chili powder.) Sauté over medium heat until hot.

Wrap about 12 corn tortillas in a paper towel and heat them in the microwave for 45 seconds. Roll about 2 tablespoons of meat mixture into each tortilla.

In a large saucepan, heat oil until very hot. Fry rolled tortillas in oil until crispy. (Start with the seam side down to keep them from unrolling while they are frying.) Garnish with sour cream, salsa, cheese, and beans.

Great with Spanish Rice and Black Beans (see our Sides Recipes).

* If you have leftover taquitos, they may be frozen and reheated by baking them for 15 minutes at 350°.

Texas-Style Beef Brisket

Whenever my mom asks what she should serve at a family dinner, the reply is always unanimous . . . brisket! My parents picked up this recipe when they lived in Houston, and they have been asked several times to prepare it for large social gatherings. It's my favorite and is the most tender, juicy beef you will ever eat. - Kirsti
1 Texas-style beef brisket
(with the fat) 1/2 ( 3.5 oz.) bottle liquid smoke*
1 c. Worcestershire sauce**
celery salt
1 bottle GF barbecue sauce**

Place brisket, fat side down, in a roasting pan. Pour liquid smoke and Worcestershire sauce evenly over the meat. Sprinkle with celery salt. Place in fridge to marinate overnight. In the morning, turn the meat so the fat side is up.

Heat oven to 275°.

Cover the meat with foil and place it in oven for 6-8 hours. One hour before you eat, remove most of the juice from the pan, leaving only a little liquid covering the bottom of the pan to keep it from burning. Turn the brisket over so the fat side is down and pour barbecue sauce evenly over the meat. Cook for one more hour, uncovered, then remove from oven.

Slice meat (it will shred as you slice it), and serve with extra barbecue sauce.

*This can be found in the condiments aisle of most grocery stores.

**See our Products page for suggestions.



Chicken Meals


Breaded Sweet and Sour Chicken


1 lb boneless chicken breasts
1 Tbs. gluten free soy sauce
1/2 c. Featherlight mix
1/4 tsp. baking powder
1/2 c. cold water
1/8 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
3-4 c. vegetable oil (for frying)
2-4 cups cooked rice

Sauce:
2 Tbs. cooking oil
1 clove garlic (minced)
1/2 green pepper (sliced)
1 carrot (julienned)
1/2 c. chicken broth
1 Tbs. vinegar
1/4 c sugar
2 Tbs ketchup
1 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. water

Cut meat into 1/2-inch chunks. Saute with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.

In a medium bowl, combine Featherlight mix, baking soda, baking powder, salt, sugar, and water to make batter. Set aside.

In a medium saucepan, saute garlic, pepper and carrot in 2 tablespoons of hot oil for 2 minutes.
Turn off heat and remove vegetables to a bowl.

Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth.
Bring to a boil, stirring continually.
In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together.
Add to boiling sauce, stirring vigorously. Cook until clear.
Remove from heat and add vegetables.

Heat oil in a deep pan or fryer to 365 (about medium-high on stove-top).

Dip meat into batter and then drop individual pieces into the hot oil.
Fry until browned, turning once. Place in a bowl that has been lined with paper towels.

Serve chicken with sauce and rice.

Chicken Alfredo


This recipe is delicious, though it may be a little too rich for daily consumption! Served over gluten free noodles*, this sauce is perfect when you want Italian food fast. Add garlic bread, a green salad, and candlelight, and you are ready to go!

8 oz. cream cheese
¾ c. grated parmesan cheese
½ c. margarine or butter
½ c. milk

1 chicken breast cubed
1 c. frozen peas
Sauté chicken in a large saucepan for 5-10 minutes or until chicken is no longer pink. Remove chicken from pan. In the same saucepan combine the rest of the ingredients. Heat over low heat, stirring until melted and smooth. (If the sauce becomes too thick, just stir in more milk.) Add chicken and frozen peas. Simmer until peas are hot.

Serve gluten free noodles,

*We really like the Tinkyada brown rice noodles that are available at most health food stores.

BBQ chicken Pizza

Sauce
1 can tomato sauce
1/2 tsp. garlic salt up to
1/2 tsp. onion powder up to
1/2 tsp. Italian seasoning
1-2 dashes cumin
2 Tbs. Bullseye or Kraft BBQ sauce.

Mix tomato sauce and seasonings, adding the seasonings until the sauce smells good to you. Stir in the BBQ sauce.

Cut chicken breast into 1/2 inch cubes. Cook (in microwave or on stovetop) in about 3 Tbs. of BBQ sauce, stirring often. Spread sauce on pizza crust, then cheeses. Top with green onions, olives, and chicken. Bake and Enjoy!

Suggested Toppings :
1 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
parmesan cheese (if desired)
1 or 2 green onions, sliced
sliced olives
1 chicken breast

Candied Chicken

1 1/2 c. brown sugar
1/4 c. mustard
1/2 c. ketchup
1 Tbs. worcestershire sauce
1/4 c. chopped onions
1/2 tsp. salt
3/4 c. water

Preheat oven to 350º

Mix all the above ingredients in a medium bowl

4-5 chicken breasts

Dip chicken in water and than coat with cornstarch. Brown in oil on stove top. Place in a 9x13" pan. Pour sauce over chicken.

Cover with foil, and bake for 1 1/2 hours. Baste 2-3 times.

Serve with mashed potatoes or rice.

Cashew Chicken

3 - 4 chicken breasts, sliced thin
2 Tbs. GF soy sauce (La Choy)
1 Tbs. cornstarch
4 Tbs. oil
1/2 tsp. salt
1 small sweet onion, chopped
5 mushrooms, sliced (optional)
1 small red pepper, sliced (optional)
2 - 3 c. shredded green cabbage
1 tsp. sugar
2 c. cashews (roasted and salted)
1 tsp. cornstarch
1/4 c. GF soy sauce

Place first 3 ingredients (chicken, soy sauce, and cornstarch) in a bowl. Let sit about 15 minutes.

Heat half of the oil over high heat. Add chicken and stir-fry until cooked through. Add onion, mushrooms, and pepper. Stir-fry until vegetables are soft. Remove from pan.

Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes (until cabbage begins to soften). Re-add chicken mixture to pan. Add cashews and mix well.

Add 1 tsp. cornstarch to 1/4 c. soy sauce. Stir into chicken mixture. Cover and steam for 1 minute.

Uncover and stir until sauce is slightly thickened.

Chicken Bacon Ranch Pizza

1 13x18 PIZZA CRUST (cooked)
8 slices bacon
1-2 chicken breasts, cubed small
1/2 onion, diced
1/2 - 3/4 c ranch dressing*
2 c. mozzarella cheese
1 c cheddar cheese
Parmesan cheese

Preheat oven to 400.

In a medium pan, cook bacon until crispy.
Remove from pan, cool, and crumble.
Remove most of the bacon grease from the pan.
Brown the chicken in 1 tablespoon of bacon grease.**
Once the chicken is fully cooked, remove it from the pan.
Add the onions to the pan and saute them until tender.

Spread ranch dressing on top of cooked crust.
COver liberally with mozzarella and cheddar cheese.
Spread crumbled bacon, chicken, and onions over the pizza.
Sprinkle with Parmesan cheese.

Bake for 10-15 minutes or until cheese is melted and bubbly. Serve hot.

*See our Products Page for suggestions

**If desired, remove all the bacon grease from the pan before cooking the chicken.

Chicken and Broccoli Bowls

3 cloves minced garlic*
4 Tbs. soy sauce
2 1/2 Tbs. sugar
3 Tbs. EGF All-Purpose Flour Mix
3 chicken breasts, cut into thin strips
3 Tbs. canola oil
8 c. frozen broccoli
salt
pepper
2 c. cooked rice

In a large bowl, whisk together garlic, soy sauce, sugar, and flour. Add the chicken and toss. Let chicken sit in the mixture for about 20 minutes.

While the chicken marinates, bring 4 cups of water to a boil in a medium-sized saucepan. Add the rice and stir briefly.
Cover the pot and lower the temperature to medium low. Simmer, covered, for 20 minutes. Remove from heat and let stand for 10 minutes.

Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. When hot, add broccoli. Season with salt and pepper; cook for 1 minute.
Add 1/3 cup water and steam until crisp/tender--about 3-4 minutes. Remove broccoli from pan.

Heat the remaining 2 tablespoons of oil in the skillet. Add the chicken mixture, cooking and stirring just until the chicken is cooked through.
Stir in broccoli. Remove from heat.

Serve over rice.

*Approximately 3 teaspoons diced garlic.

Chicken Enchiladas

4 8 oz. cans tomato sauce
1 14 oz. can diced tomatoes
1 - 2 Tbs. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
2 chicken breasts, cooked and shredded
about 18 corn tortillas, torn in 1" pieces
3 - 4 cups shredded cheddar cheese
1 can olives, diced

Preheat oven to 375°. In a large bowl, combine all ingredients except for 1/2 c. cheese and 1/2 c. olives. Pour into a 9 x 13 baking dish. Top with remaining cheese and olives. Bake at 375° for 30 - 40 minutes, until sauce is bubbling and hot. Serve.

Chicken and Rice

2/3 c. sour cream
1 cup rice
1 1/4 c. water
1/4 tsp. paprika
2 tsp. chicken bouillon
4 boneless chicken breasts

Preheat oven 375º

In a 9x13 pan mix the uncooked rice, sour cream, water, paprika, and bouillon. Place the chicken on top of the watery mixture, and sprinkle garlic salt on top of each breast.

Bake for 45 minutes, or until the chicken is cooked all the way through.

Serve with corn and a green salad.

Chicken Enchilada Casserole

4 (8 oz) cans tomato sauce
1 (14 oz) can diced tomatoes
1-2 Tbs. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
2 chicken breasts
18 corn tortillas (torn in 1 inch pieces)
3-4 c shredded cheddar cheese
1 can olives (diced)
sour cream
shredded lettuce
diced tomatoes
refried beans
cooked rice

Preheat oven to 375.

Cook and shred chicken breasts.

In a large bowl, combine all ingredients except for 1/2 cup cheese and 1/2 cup olives.
Pour into a 9 x 13 baking dish. Top with remaining cheese and olives.

Bake 30-40 mnutes, until sauce is bubbling and hot.

Serve with sour cream, shredded lettuce, diced tomatoes, refried beans, rice, etc.

(Serves 6-8)

Chicken Fried Rice

4 cups cooked white rice
1 Tbs. cooking oil
1 or 2 chicken breasts, cubed
2 eggs, beaten (optional)
1 Tbs. cooking oil
2 c sliced carrots
1 c. frozen broccoli florets
1 c. frozen corn (optional)
1 c. frozen peas (optional)
2 stalks celery, sliced
3 - 5 diced green onions
gluten free soy sauce (La Choy is okay)

Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken in cooked, remove it from the pan.

In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.

Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.

Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.

Chicken Nuggets


My son always wanted chicken nuggets so I did some research online, printed off 3 different recipes, combined them, and added some of my own ingredients. So far, everyone who has tried them has loved them and asked for the recipe. I have even had wheat eaters come back and tell me they do not taste the same if you use wheat flour and want to know where they can purchase the flours I used. - Kirsti

5 chicken breasts
1 1/3 c. Featherlight mix
2 tsp. garlic salt
2 tsp. dry ranch powder
¾ tsp. baking soda
4 ½ tsp. vinegar
1 c. water
½ c. cornstarch
oil for deep frying

Cut chicken into nugget sized pieces. Pour oil into a fryer or deep skillet to at least 2-3 inches deep. Heat oil to 360º.

Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda in a separate bowl. Combine flour mixture, vinegar mixture, and water. Beat until smooth.

Place cornstarch in a small bowl. Before dipping in batter, roll chicken pieces in cornstarch. (This helps to keep the batter from sliding off.)

Dip chicken pieces in batter, then fry nuggets in hot oil until golden brown.

Serve with honey mustard, barbecue sauce, or ranch dressing.

Leftovers: Leftovers should be refrigerated or frozen. To reheat leftover nuggets, just place them on a cookie sheet and reheat them in a 350º oven for 10 - 15 minutes.

(Serves 6 to 8.)

Chicken Parmesan

6 chicken breasts
2 Tbs. oil
1 c. mozzarella cheese (shredded)
2 (8 oz) cans tomato sauce
1 (14 oz) can stewed tomatoes
1/2 onion (chopped)
up to 1/2 tsp. garlic salt
up to 1/2 tsp. onion powder
up to 1/2 tsp. Italian seasoning
1-2 dashes cumin
1 c. shredded mozzarella
parmesan cheese
1 pkg. gluten free noodles

Prepare noodles according to directions.

In a medium saucepan set over memdium high heat saute onion in 1 Tbs. of oil.
Add tomato sauce, tomatoes, and seasonings.
Allow the sauce to simmer and reduce while preparing chicken.

In a large skillet, heat oil over high heat.
Brown remaining chicken on both sides, about 5 minutes each side.
Once cooked through, add the tomato sauce, stewed tomatoes, onions, and seasonings (adjust seasonings to taste).

Simmer chicken in the sauce for about 15 minutes.
Just before serving, sprinkle the mozzarella and parmesan cheese on top of the chicken.
Cover and let melt. (If your skillet is oven-proof, you can set it under the broiler to brown and melt.)

Serve over gluten free noodles.

Chicken Pillows

2 c. cooked and shredded chicken breast
3 oz. cream cheese
3 Tbs. gluten free ranch powder
1 recipe Featherlight biscuit dough
1 recipe chicken gravy

Preheat oven to 450.

Place the biscuit dough on a smooth, flour dusted surface. Pat dough to 1/4-inch thickness.
Cut out round circles. (I usually use the lid of a canning jar.) Place the cut biscuits on a cookie sheet.
Bake for 10-15 minutes.

While the biscuits are cooking, combine the chicken and cream cheese in a pan. Heat on medium low until cheese is melted.
Stir often so it doesn't burn or stick to the bottom of the pan. Mix in Ranch powder.

When the biscuits come out of the oven, cut each one in half and place a heaping teaspoon of chicken mixture on the bottom half.
Replace the tops.

Pour chicken gravy over the top of the biscuits and serve.

Chicken Pot Pie

2 medium potatoes
1 carrot, chopped
1 stalk celery, chopped
1 small parsnip, chopped (optional)
1 chicken breast, cut into chunks
1/4 of a sweet onion
1/2 tsp. poultry seasoning
salt and pepper to taste


Sauce:
1/4 c. cream soup base (see below)
1/4 c. cold water
1 c. chicken broth (Swansons)
1 c. sour cream
1 tsp. italian seasoning (Optional)

Sauce: Mix base and cold water. Add broth. Cook and stir on medium heat until thick and bubbling. Remove from heat. Stir in sour cream and seasonings.

Boil veggies (except onion) for 15 to 20 minutes (until potatoes are cooked). Meanwhile, sauté chicken breast and onion until chicken is cooked through. Remove from heat. Drain veggies, and mix together with meat. Add sauce. Pour into a pie plate.

Top with a half-recipe of Featherlight Biscuits.

Chicken and Rice Bake

1 c. rice (uncooked)
2/3 c. sour cream
1 1/4 c water
1/4 tsp. paprika
2 tsp. chicken bouillon
4 boneless chicken breasts
garlic salt (to taste)


Preheat oven to 375.

In a 9x13 pan, mix uncooked rice, sour cream, water, paprika, and bouillon.
Place chicken on top of the watery mixture and sprinkle garlic salt on top of each breast.

Cover pan with aluminum foil. Bake for 45 minutes, or until chicken is cooked all the way through.

Serve with corn and a green salad.

Chicken Salad Sandwiches

1 cream puff recipe, found in desert section
2 boneless chicken breast halves, cooked
1 stalk celery, chopped
1/4 onion, chopped
salt and pepper to taste
1/4 cup creamy salad dressing -ranch
2 tsp. Sugar
1/2 tsp mustard
1 tsp melted butter
1 1/2 Tbs. Vinegar
1 1/2 Tbs. Milk or cream


Chop chicken, celery, and onion into small pieces, and place in a medium bowl. Combine ranch salad dressing, sugar, mustard, melted butter, vinegar, and milk, and pour over chicken mixture. Stir until combined.

You may also add any of the following optional ingredients: 1/2 cup of cashews, 1 1/2 c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

Enchilada Casserole

1/2 sweet onion, diced
1 chicken breast, cooked and diced
2 recipes Cream of Chicken Soup (recipe found in soup section)
1 4 oz. can diced green chilies
1 pint sour cream
12 - 18 corn tortillas OR 1 recipe GF flour tortillas (recipe found in bread section)
3 c. grated cheddar cheese
1 can black olives, sliced

Sautee onion until tender. Add chicken, soup, and chilies. Remove from heat and stir in sour cream. Cut tortillas into 1 inch pieces. Add tortillas to soup mixture, along with 2 c. of the cheese and half of the olives. Mix well.

Pour into a 9 x 13 pan. Sprinkle with remaining cheese and olives. Cover with foil. Bake at 350° for 30 - 45 minutes (until cheese is lightly browned and casserole is bubbling).

Honey Mustard Chicken

4 boneless chicken breasts
2 teaspoons seasoning salt
6 slices bacon (cut in half)
1/2 c mustard
1/2 c honey
1/4 c corn syrup
1/4 c mayonnaise
1 Tbs dried onion flakes
1 Tbs vegetable oil
1 c sliced fresh mushrooms
2 c grated Colby Jack cheese*
Rice (pg. 75-76) (optional)

Preheat oven to 350.

Rub the chicken breasts with seasoning salt.
Place chicken in a 9 x 13 pan, then cover and refrigerate for at least 20 minutes.

Meanwhile cook bacon in a large skillet until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise, and dried onion flakes.
Place half the sauce in the refrigerator for use as a dipping sauce.

Brush honey mustarad sauce onto each chicken breast, then top with layers of mushrooms and bacon.

Cover with aluminum foil and bake for 50 minutes or until chicken is cooked through.

Once chicken is fully cooked, brush it with more sauce and sprinkle the cheese on top.
Put chicken back into the oven just until the cheese is melted.

Serve with the reserved mustard sauce. Fabulous with rice!!

*You can use cheddar cheese instead.

Lemon Pepper Chicken

1 1/4 tsp. lemon pepper
4 lbs boneless skinless chicken
2 Tbs. butter
1 cup carrots quartered
1/3 c. sliced green onions
3/4 c. chicken broth
1 Tbs. Featherlight mix
1/4 cup sour cream
1 tsp. parsley flakes

Rub lemon pepper on chicken. Melt butter in a large skillet over medium heat. Sauté chicken 7-10 minutes per side or until done. Remove from skillet and keep warm.

In the same skillet add carrots and onions. Sauté for 2 minutes. Wisk together broth and flour and pour over the vegetables. Bring to boil and simmer for another 2 minutes.

Add sour cream and parsley. Simmer 2 more minutes.

Pour over the chicken and serve.

Lemon Pepper Chicken Saute

1 1/4 tsp. lemon pepper
4 lbs chicken breasts*
2 Tbs. butter
1 c. carrots (diced)
1/3 c sliced green onions
3/4 c chicken broth
1 Tbs. Featherlight mix
1/4 c sour cream
1 tsp parsley flakes

Rub lemon pepper onto chicken.
Melt butter in a large skillet over medium heat.
Saute chicken 7-10 minutes per side or until done.
Remove from skillet and keep warm.

In the same skillet, add carrots and onions. Saute for 2 minutes.
Whisk together broth and Featherlight mix and pour over vegetables.
Bring to boil and simmer for another 2 minutes.

Add sour cream and parsley. Simmer an additional 2 minutes.

Pour over chicken and serve.

*Use boneless, skinless chicken breasts or chicken tenderloins.

Oven Baked Fried Chicken

2 lb. chicken (boneless, skinless) *
1 1/2 c. gluten free bread crumbs **
2 Tbs. parmesan cheese ***
2 - 4 Tbs. finely chopped almonds ***
2 Tbs. chopped parsley (fresh or dry) (optional)
1 clove garlic, crushed (optional)
1 tsp. salt
1/4 tsp. dried thyme
1 pinch black pepper
1/4 c. olive oil

Preheat oven to 400°. Combine everything except chicken and oil. Mix well.

Place oil in a shallow dish. Dip chicken pieces in oil, then crumb mixture. Place on a shallow pan. Bake for 25 - 30 minutes.

* I like to cut chicken breasts into "nugget" sizes. You may also use skinless legs or thighs, leaving the bones in . . . I just prefer to use chicken breasts.

** You may also use corn bread crumbs.

*** These ingredients may be decreased (or even omitted) and replaced by extra bread crumbs.

Parmesan Chicken Casserole

1 pkg. GF noodles*
1 tsp. canola oil
3 chicken breasts, cubed
2 tsp. garlic salt
1 Tbs. minced garlic
1 (14 oz) can diced Italian tomatoes
3 (8 oz) cans tomato sauce
1 (6 oz) can tomato sauce
2 tsp. Italian seasoning
1 tsp. garlic salt
1/4 tsp. pepper
1/4 c. mozzarella cheese
1 c. Parmesan Cheese
1/2 c. GF bread crumbs


Preheat oven to 350.

Cook noodles according to package directions and drain.

Meanwhile, in a large skillet, heate oil over medium high heat.
Add the cubed chicken, 2 tsp. garlic salt, and minced garlic; cook until the chicken is no longer pink inside.
Remove chicken from pan and set aside.

In the same skillet, comvine the Italian tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic salt, and pepper.
Simmer for 5-10 minutes. Return chicken to the pan and add the mozzarella, 1/2 cup of the Parmesan cheese, and the cooked noodles.
Mix well and simmer for 3-4 minutes.

Pour chicken mixture into a 9x13 pan. Top with bread crumbs and remaining Parmesan cheese.

Bake for 30 minutes. Serve hot.

*I prefer using the Tinkyada brand macaroni noodles or any of their other shaped noodles.

Salsa Chichen

3 boneless chicken breasts
1 (15 oz.) can petite diced tomatoes
1 (4 oz.) can diced green chilis
1 clove garlic, minced or pressed
2 Tbs. dehydrated minced onion
1 - 2 tsp. cumin
½ c. water
Salt and pepper (to taste)

Combine all ingredients in a crockpot. Cook on low for 8 - 10 hours, or on high for 4 - 6 hours. Shred. Serve with rice, beans, cheese and tortillas.

Chicken Stroganoff



When my first daughter was born, a neighbor brought us a dinner of chicken stroganoff. I liked it so much that I just had to learn how to make it myself. It was easy to make a gluten free version, so this still makes a regular appearance on my dinner menu. - Betsy

1 chicken breast (diced)
¼ c. diced sweet onions (fresh)
1 ½ c. frozen corn
2 medium carrots (diced)
1 c. frozen peas
1 recipe cream of chicken soup
1 -2 chicken bullion cubes
½ c. sour cream
2 - 4 c. cooked rice*

Bring a medium pot of water to a boil. Add corn, diced carrots, and peas. Boil 6 - 10 minutes, until carrots are softened. Remove from heat and drain. Sauté diced chicken and sweet onions until chicken is no longer pink inside.

Make one recipe of cream of chicken soup. When thickened, add vegetables, chicken, and sour cream. Heat through.

Serve over rice.

*This stroganoff may also be served over gluten free noodles

Coconut Curry with Chicken

4 Tbs olive oil
1 small onion, diced
1 Tbs. fresh ginger, grated
1 Tbs. garlic
1 Tbs. red curry paste
1 Tbs. sugar
1 (14 oz) can coconut milk
salt and pepper, to taste
3 boneless skinless chicken breasts
1 small zucchini, chopped
1 (15 oz) mini corn, chopped or whole
1/2 c cherry tomatoes, cut in half
1 Tbs. chopped cilantro (optional)

In a saucepan place 2 tablesppons of oil, onion, ginger, garlic, red curry paste and sugar.
Saute for one minute. Add coconut milk, bring to a boil, then simmer for 10 minutes. Season with salt and pepper.

Cut the chicken breasts into 1/2" cubes.
In a large frying pan, heat the remaining 2 tbs of oil, then add chicken. Cook just until the chicken is no longer pink in the center.
Add zucchini and corn. Cook about 3 minutes more, then add curry sauce and cherry tomatoes.
Heat through. Add cilantro just before serving.

Serve over brown or white rice.

Cool Chicken Garlic Pizza

1 13x18 PIZZA CRUST, cooked & cooled*
8 oz cream cheese
1 Tbs dill
2 Tbs Best Foods mayonnaise
1 clove garlic, pressed**
2 c shredded cheddar cheese
1 (13 oz) can shredded chicken
2 tomatoes, diced and deseeded
1/2 cucumber, diced
1 avocado, diced

In a large mixer, cream together the cream cheese, dill mayonnaise, and crushed garlic.
Spread mixture on top of cooled pizza crust.
Top with cheese, shredded chicken, diced tomatoes, cucubmer, and avocado. Serve cold.

*You can also use BAKING POWDER BISCUITS, rolled very thin and baked until crisp (12-15 minutes).

**Approximately 1 teaspoon of pre-minced garlic.

"Dutch Oven" Chicken

2 chicken breasts
2 large russet potatoes
2 medium parsnips*
1 lb. baby carrots
1 sweet onion
1 small head green cabbage
1 clove garlic, minced (optional)
salt and pepper


Preheat oven to 375.

Cut chicken into 1-2" pieces. Peel and cube the potatoes and parsnips.
If desired, cut the baby carrots into smaller pieces.
Cut the onion into medium-sized slices. Chop the cabbage into 1-2" chunks.

In a large bowl, combine chicken and vegetables. Sprinkle liberally with salt and pepper.
Place in a 9x13 pan and cover with aluminum foil.

Bake for 50-60 minutes, or until potatoes are soft and chicken is cooked through.

*This is a root vegetable that my in-laws introduced to me. (Betsy, these are parsnips. Parsnips, this is Betsy.)
They look like big white carrots.
I love the flavor that the parsnips add to this dish!

Lettuce Wraps

4 Tbs. soy sauce
4 Tbs. brown sugar
1/2 tsp. rice vinegar
3 Tbs. canola oil
4 boneless chicken breasts
1 c. water chestnuts (optional)
1 1/2 c. diced mushrooms
1-2 celery stalks, minced
6 Tbs. diced sweet onion
2 tsp. minced garlic
5-10 iceberg lettuce leaves

SAUCE:*
1/4 c. sugar
1/2 c. water
2 Tbs. soy sauce
3/4 c. rice vinegar
2 Tbs. ketchup
1 Tbs. lemon juice
1 tsp. hot sauce
Mix soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.

In a large skillet o r wok, heat the oil over medium high heat.
Saute chicken breasts 4-5 minutes per side or until no longer pink in the middle.
Remove pan from heat and allow chicken to cool.
As the chicken cools, mince water chestnuts to the size of small peas.
When cooled, mince chicken to the same size.

Add another tablespoon of oil to the pan, if needed.
Return pan to medium-high heat and stir-fry the chicken, chestnuts, mushrooms, celery, onion, and garlic, adding the soy sauce mixture after about 1 minute.

In a small saucepan, mix together all the sauce ingredients.
Heat the sauce over medium high heat just until it boils. Turn off the heat.
Add 1/2 the sauce to the chicken mixture.** Simmer for 10 minutes.

Serve the chicken mixture wrapped in lettuce leaves with the remaining sauce on the side.

*I use Sriracha sauce, which I buy from Gifts of Nature (online).
If you want spicy wings, double the amount of hot sauce.

**If desired, you can mix all the sauce directly into the chicken mixture.

Orange Honey Chicken

1/2 c. honey
1/4 c. frozen orange juice concentrate
2 cloves garlic, pressed (or diced)*
Dash of ground red (cayenne) pepper
1 Tbs. butter
1 Tbs. oil
3 chicken breasts, cubed
Salt and pepper, to taste

In a small bowl, combine honey, orange juice concentrate, garlic, and red pepper.
(I usually defrost the O.J. before addin ghte honey, otherwise the honey gets too thick to stir.)

In a large skillet, melt the butter and oil over medium heat. Add chicken, sprinkle with salt and pepper as desired, and saute until cooked through.

Add orange sauce to the chicken and cook for 3-4 more minutes, until the sauce begins to thicken. Serve over rice.

*Approximately 2 teaspoons of pre-minced garlic

Root Beer Chicken

6 boneless, skinless chicken breasts
1/2 c. soy sauce*
2 Tbs. potato starch**
1/4 cool water

Mix soy sauce and root beer in a medium bowl or Ziploc bag. (See how we steer you safely away from the cups?)

With a meat tenderizer, pound chicken until it's 1/4" - 1/2" thick. Place chicken in root beer mixture and marinate (in the refrigerator) for 30 minutes.

Remove chicken from marinade and pour marinade into a saucepan.
Bring to a rolling boil over medium-high heat.
Combine potato starch and water, stirring well to remove lumps.
Stirring the marinade continually, slowly pour the starch mixture into the marinade.
Cook and stir until thickened. Remove from heat.

Preheat grill to medium.
Grill chicken for 10-15 minutes per side, brushing occasionally with thickened marinade.

*See our Products Page for suggestions.

**You may substitue cornstarch.

Salsa Chicken

3 boneless chicken breasts
1 (15 oz) can petite diced tomatoes
1 (4 oz) can diced green chilies
1 clove garlic, minced or pressed
2 Tbs. dehydrated minced onion
1-2 tsp. cumin
1/2 c. water
Salt and pepper, to taste

Combine all ingredients in a crock pot.*
Cook on low for 8-10 hours, or on high for 4-6 hours. Shred.

Serve with rice, beans, cheese, and tortillas.

*Forget to get this started early enough in the day?
Just place all the ingredients in a large pot. Bring to a boil over high heat.
Reduce heat to medium and simmer for about 40 minutes or until chicken shreds easily.

Sticky Wings

20-25 skinless chicken wings
2-3 hot sauce*
1/3 c. brown sugar
3 Tbs. water
1/3 c. Worceshire sauce**
1/4 c. ketchup
1 Tbs. honey
2 tsp. rice vinegar

In a medium-sized saucepan, combine the hot sauce, brown sugar, water, Worcestershire sauce, ketchup, honey, and rice vinegar.
Heat and stir over medium-high heat until the sugar dissolves, stirring constantly so the sugar won't burn.
Let the sauce cook, then pour it into a large Ziploc freezer bag.

Add uncooked wings to the bag.
Shake the bag to cover all the chicken wiht sauce.
Place the bag in the fridge for a couple of hours to marinate.***

Preheat oven to 375.

Spread sauce-covered wings on a baking sheet.
Bake for 50-60 minutes or until wings are cooked all the way through.

*I use Sriracha sauce, which I buy from Gifts of Nature (online).
If you want spicy wings, double the amount of hot sauce.

**See our Products Page for suggestions

***Instead of allowing the wings to marinate, you can place the bag in the freezer and then cook them another day.

Sweet and Sour Chicken

Meat:
1 lb. boneless chicken breasts
1 Tbs. GF soy sauce

Cut chicken into 1/2" to 1" cubed. Sautee over medium-high heat in soy sauce until cooked through. Remove from heat and set aside.

Batter
1/2 c. Featherlight mix (heaping)
1/4 tsp. baking soda
1/2 c. cold water
1/8 tsp. baking powder
1/4 tsp. salt
1/4 tsp. Sugar

Mix all ingredients together together in a medium bowl.

Sauce
2 Tbs. cooking oil
1 clove garlic, diced
1/2 green pepper, sliced
1 carrot, cut into julienne strips
1/2 c. chicken broth
1 Tbs. vinegar
1/4 c. sugar
2 Tbs. ketchup
1 Tbs. soy sauce


In a medium pan, heat oil over medium-high heat. Add garlic, pepper and carrot. Stir fry for 2 minutes (until veggies begin to soften). Turn off heat. Place veggies in a small bowl and set aside. In the pan, combine vinegar, sugar, ketchup, soy sauce, and chicken broth. Bring to a boil, stirring continually.  In a small cup, mix 2 TBSP cornstarch and 3 TBSP cold water together.  Add to boiling sauce, stirring vigorously.  Cook until clear.  Remove from heat and add vegetable.

Heat oil in a deep pan or fryer to 365 degrees. Dip meat in batter and then drop individual pieces into the hot oil.  Fry until browned, turning once.  Place in a bowl lined with paper towels. Serve chicken with sauce over rice or noodles.

Teriyaki Chicken

3 chicken breasts
1/2 c. gluten free soy sauce (La Choy)
1/2 c. brown sugar
1 1/2 c. water
water and cornstarch (for thickening)

Combine soy sauce, brown sugar, and water in a 4 quart pressure cooker. Add chicken. Tightly close the lid of the pressure cooker. (Do not forget to check the seal and make sure that it is not worn or cracked.) Place the weight on top. Cook on high until the pan is up to pressure (the weight will hiss and dance).

Decrease heat to medium-high and cook for 20 more minutes. Remove the pan from heat and run the pan under cold water until it ceases to steam. Remove the lid. Remove the chicken from the sauce. Place the chicken in a medium bowl and shred it. Return the sauce to the heat and bring it back to a boil.

Combine 1/4 c. cold water and 1 Tbs. cornstarch in a small cup. Stirring the sauce continually, slowly pour the cornstarch mixture into the sauce. Stir and cook until thickened. (If the sauce is not as thick as you would like it, just add more cornstarch water.)

Serve chicken over rice, and top with extra sauce.

Crock Pot Method: Combine soy sauce, brown sugar, water, and chicken in a crock pot. Cover.
Cook for 4 - 5 hours on high or 8 - 10 hours on low. When chicken is easily shredded, it is done. Remove chicken and pour extra sauce into a medium pot. Continue as directed above.

White Sauce Enchiladas



½ sweet onion, diced
1 chicken breast, cooked and diced
2 recipes Cream of Chicken Soup
1 (4 oz.) can diced green chilies
1 pint sour cream
12 - 18 corn tortillas
OR
1 recipe GF flour tortillas
3 c. cheddar cheese grated
1 can black olives, sliced

Preheat oven to 350°.

Sautee onion until tender. Add chicken, soup, and chilies. Remove from heat and stir in sour cream. Cut tortillas into 1 inch pieces. Add tortillas to soup mixture, along with 2 c. of the cheese and half of the olives. Mix well.

Pour into a 9 x 13 pan. Sprinkle with remaining cheese and olives. Cover with foil. Bake for 30 - 45 minutes (until cheese is lightly browned and casserole is bubbling).

 

Yogurt Parmesan Chicken

2 c. gluten free yeast bread crumb (very fine) (found in the bread section of the recipes)
3 Tbs. parmesan cheese
2 tsp. garlic salt
8 chicken breasts1 cup plain yogurt
1/4 cup melted butter

Preheat oven to 350º

Combine the bread crumbs parmesan cheese, garlic salt. Coat the chicken breasts with yogurt and roll in the crumb mixture.

Put in a baking dish. Drizzle with melted butter.

Bake for 30 minutes or until tender.



Noodles


Home Made Noodles

3/4 c. featherlite mix
1/2 tsp. salt
2 tsp xanthan gum
2 large eggs
1 tbsp oil

Beat the eggs lightly with the oil. Mix in the flour mix, salt, and xanthan gum. Work it into a firm ball. If the dough feels too sticky and wet add more featherlite mix (1 tbsp at a time.)Dust a clean counter top with flour. Roll out the dough as thin as possible. Cut into whatever size of pasta you want. Once the pasta is cut, you can cook it or freeze it for later use.Cook the pasta in salted water with 1 tbsp oil added for about 10-15 minutes, depending on how thick your pasta is. Test to see when it is done.

Alfredo Sauce

8 oz. cream cheese
3/4 c. grated parmesan Cheese
1/2 c. margarine or butter
1/2 c. milk (or more, as needed)
1 chicken breast, cooked and cubed

Combine all ingredients in a large saucepan. Heat on low until melted and smooth. If the sauce gets too thick, simply stir in more milk. Serve over noodles, chicken, bread, etc.

Classic Tomato Spahetti Sauce

*This recipe does not have exact spice measurements because everyone likes something a little different in spaghetti sauce. Make it how you like it, and record the amounts you used!
1 lb. hamburger
1/2 a medium onion, diced
4 8 oz. cans tomato sauce
1 14 oz. can diced tomatoes, drained
1 small can diced mushrooms (optional)
up to 1 tsp. garlic salt
up to 1 tsp. onion powder
up to 2 tsp. Italian seasoning
up to 1/4 tsp. cumin
1 bay leaf (optional)
salt and pepper to taste

In a large saucepan, brown hamburger with onion. Season with salt and pepper. Remove from heat and drain grease. Return to heat. Add tomato sauce, diced tomatoes, mushrooms (if desired) and seasonings. Heat and stir until warmed through. (When adding seasonings, start with a smaller amount (perhaps half of the total) and heat the sauce through. Then taste the sauce and decide if you want to add more of any one spice.) Serve over cooked spaghetti style noodles.

Lasagna

1, 8 oz box GF lasagna noodles (Tinkanyada)
1 lb. hamburger
1/2 c. chopped onion
4, 8 oz. cans tomato sauce
1, 15 oz can diced tomatoes
1 tsp. sugar
3/4 tsp. salt1/4 tsp. garlic salt
1/4 tsp. pepper1
1/2 tsp. Italian seasoning
1 1/2 c. cottage cheese
8 oz. cream cheese
1/2 c. sour cream
1/4 c. grated parmesan cheese

Preheat oven to 350º

Boil pasta according to package directions (about 15 minutes). Meanwhile, sauté hamburger and onion until thoroughly cooked. Drain. Add tomato sauce, diced tomatoes, sugar, salt, garlic salt, pepper, and Italian seasoning. Heat through.

In a medium bowl, combine cottage cheese, cream cheese, and sour cream. Pour about 1/2 c. of the "spaghetti" sauce into a 9x13 pan.

Top with: noodles, sauce, cheese mix, noodles, sauce, cheese, noodles, sauce, and cheese mixture. Sprinkle parmesan over the top.

Bake for 30 minutes.

Macaroni and Cheese

1 recipe white sauce (found below instructions)
1 c. Velveeta cheese (cubed) (or more, if desired)
1 pkg gluten free noodles (we prefer Tinkynada, Notta Pasta,Gluten Free for Life or Home-made)

Make White Sauce. Add Velveeta to white sauce. Stir until melted and combined. Serve over cooked gluten free noodles.
Medium White Sauce
2 Tbs. Butter or Margarine
2 Tbs. Featherlight Mix
1/8 tsp. salt
1 dash pepper
1 c. milk

In a saucepan, melt butter. Stir in featherlight mix, salt, and pepper. Stir until thick. Add milk all at once. Heat and stir until thickened. (A metal whisk is helpful).

One Pan Spaghetti

*Sent in by Debbie Wood
This recipe is so delicious and easy to make that it will quickly become a family favorite. You will never want to make spaghetti the old way after tasting the way these noodles cook in the tomato sauce!

1 lb bulk pork sausage or ground beef
3 1/2 cups water
1 15-oz can tomato sauce
1 Tbsp minced dried onion
1 tsp salt
1 tsp dried oregano
1 tsp GF Worcestershire sauce (I use Lea & Perrins)
1/2 tsp sugar
1/2 tsp dried basil
1/4 tsp garlic powder (or just a few sprinkles if you prefer less garlic)
1/4 tsp pepper (opt)
1 6-oz package GF spaghetti noodles
1 4-oz package cheddar cheese, shredded (about 1 cup)

Cook meat on medium-high heat until no longer pink. Drain fat. Stir in water and rest of ingredients except the noodles and cheese. Bring mixture to a boil. Break spaghetti into 2-inch pieces and drop into the boiling mixture. Stir. Cover and simmer 30 minutes, stirring often. Remove pan from heat. Add the shredded cheese and stir until melted. Makes 4-6 Servings.
NOTES: I prefer to use the thinnest spaghetti noodles I can find to use in this dish (such as "EnerG" brand rice spaghetti noodles). However, any GF noodles will work, such as spirals or shells. This dish can also be cooked the day before and put in the fridge. Leftovers taste great.

Singapore Noodles

1 pkg. rice sticks*
4-5 Tbs. soy sauce
2 Tbs. ginger, finely grated
2 cloves garlic, minced
2 Tbs. oil
3 Tbs. sugar
Chinese Five Spice**
2 chicken breasts, cubed
1 lb. cooked shrimp
10 cherry tomatoes, halved and deseeded
2 green onions, diced
1 bunch spinach, chopped
Sweet Chili Sauce***


Boil rice sticks in hot water for 7 minutes. Drain them and set aside.

Mix 2 tablespoons soy sauce, ginger, garlic, 1 tablespoon oil, sugar, and 2 dashes of Chinese Five Spice in a large frying pan.
Heat through and add the cooked rice sticks noodles.
Mix well, so that the sauce covers all of the noodles.
Stir-fry for 2-3 minutes, then remove the noodles from the pan and set them aside.

In the same saucepan, over medium heat, combine the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 dash of Chinese Five Spice.
Cook, stirring frequently, until the chicken cubes are no longer pink in the middle.

Mix the noodles in with the chicken and cook 4-5 minutes more or until the noodles are warmed through.
Add the shrimp, cherry tomatoes, green onions, and spinach.
Cook 2 or 3 minutes, just until the shrimp are warmed.

Serve hot with sweet chili sauce on the side.

*These are a thin rice noodle that can be found in the Asian section of most grocery stores.
I use Maifun brand.

**I use The Spice Hunter brand.

***See our Products Page for suggestions.

Sirloin Steak Stroganoff

1 lb beef sirloin cut into narrow strips
1 can mushrooms
1 tbsp. margarine
1 medium sweet onion, chopped
1 tsp garlic salt
2 cups water
3 tsp beef bullion
1 cup sour cream
2 tbsp. ketchup
2 tsp. GF Worcestershire sauce

In a large skillet brown the beef strips in the margarine. Add onion and garlic salt. Cook until the onion is crisp-tender. Remove the beef and onion from the pan. In the same pan, mix the water, bullion, sour cream, ketchup, Worcestershire sauce, and mushrooms. Bring to a boil. When boiling, re-add the beef and onion mixture. Simmer until hot. Serve over hot gluten free noodles. (Tinkynada, Notta Pasta, etc..)



Pork Meals


Corndogs

1 c Featherlight mix
2/3 c corn meal
2 Tbs sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp xantham gum
1/2 tsp dry mustard
2 Tbs shortening
1 beaten egg
3/4 c milk
gluten free hot dogs
cornstarch (for dusting)
4 c cooking oil

Preheat oven to 200.

Combine dry ingredients in a medium bowl.
Add shortening and cut into fine granules with a pastery cutter or 2 knives.

Beat egg and milk together in a small bowl. Add to dry ingredients.
(The batter should be about the consistency of brownie batter.
If it's too thick, add 2 to 3 more tablespoons of milk.)

Skewer whole hotdogs or cut hot dogs into 4 or 5 pieces each.
Dust each piece with cornstarch. Drop chunks into batter* coating each piece.
Heat oil to about 375.

Fry battered hot dogs in hot oil, for 2-3 minutes on each side.
(When you first put the hotdogs into the oil, the batter may start to slide off.
If this happens, turn them every 10 seconds until batter is firm. Then fry as directed.)

Remove from oil and place on a cookie sheet. Bake for 3-5 minutes.
Leftovers may be frozen, then reheated in the oven. Bake at 350 for 20 minutes.

*If coating a whole hot dog it is easiest to place batter into a tall glass before coating.

Kalua Pig

2 1/2 lbs. boneless pork ribs*
3 - 4 Tbs. liquid smoke (Colgin is GF)
1/2 - 1 c. water
salt (I use about 1 Tbs., but I like things salty)

*You can also use any other boneless pork, but ribs cook faster because they are smaller pieces.
Combine all ingredients in a crock pot. Put the lid on the crockpot. Turn it on high. MAKE SURE IT IS PLUGGED IN. (Do not ask me why I know this.) Cook on High for 6 to 8 hours. When the pork shreds easily with a fork, it is done. Remove the pork to a large bowl. Shred the meat using two forks. Serve with rice, fresh pineapple, and cheese.

Orange Pork Chops

1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. poultry seasoning
6 pork chops
2 Tbs. butter
2 Tbs. olive oil
1 c. orange juice

Combine all spices in a small bowl. Sprinkle the spices on both sides of the pork chops.

Heat butter and olive oil in a large skillet over medium-high heat.
Saute the pork chops for about 5 minutes on each side.
Add the orange juice and continue to cook for 5-10 minutes more, until the pork chops are cooked through and the juice has thickened.

Serve with rice or ROSERMARY POTATOES.

Pork Chili Verde

2 lbs boneless pork
3 Tbs. oil1 medium onion, coarsely chopped
1 jalapeño, deseeded and minced (use gloves)
2 cloves garlic, minced
1, 7 oz. can diced green chilies
2 Tbs. cornstarch
3 c. chicken stock
1 tsp. cumin

Preheat oven to 375°.

Season pork with salt and pepper.

Bake 2 - 2 1/2 hours. Cool. Shred.

Heat oil. Sautee onion, garlic, and jalapeño until soft.

Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken stock, than pour over pork. Season with salt and pepper.

Bring to a boil, reduce heat, and simmer 1 to 2 hours, stirring occasionally.

Serve with warm rice.

Sweet and Sour Pork

Modified from one of my mother-in-law's recipes, this sweet and sour dish looks and tastes much like those ordered at Chinese restaurants. If you want leftovers, you better double this recipe, because it disappears fast! - Betsy

1 lb. boneless pork
1 Tbs. gluten free soy sauce
½ c. Featherlight mix
¼ tsp. baking soda
½ c. cold water
1/8 tsp. baking powder
¼ tsp. salt
¼ tsp. sugar
3 to 4 c. vegetable oil (for frying)
2 to 4 cups cooked rice

Sauce:
2 Tbs. cooking oil
1 clove garlic (minced)
½ green pepper (slice)
1 carrot (julienned)
½ c. chicken broth
1 Tbs. vinegar
¼ c. sugar
2 Tbs. ketchup
1 Tbs. soy sauce
2 Tbs. cornstarch
3 Tbs. water

Cut meat into ½-inch chunks. Sauté with 1tablespoon of soy sauce. When cooked through, remove from heat and set aside.

In a medium bowl, combine Featherlight mix, baking soda, baking powder, salt, sugar and water to make batter. Set aside.

In a medium saucepan, sauté garlic, pepper, and carrot in 2 tablespoons of hot oil for 2 minutes. Turn off heat and remove vegetables to a bowl.

Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth. Bring to a boil, stirring continually. In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together. Add to boiling sauce, stirring vigorously. Cook until clear. Remove from heat and add vegetables.

Heat oil in a deep pan or fryer to 365º (about medium-high on stove-top).

Dip meat into batter and then drop individual pieces into the hot oil. Fry until browned, turning once. Place in a bowl that has been lined with paper towels.

Serve pork with sauce and rice.



Seafood


Fish Sticks


My husband is actually the one that requested this dish, not my kids. He had grown up sneaking these whenever he could and making himself sick. He does not usually like fish, but I guess once you dip it in batter and then deep fry it, it is not really fish anymore. Kirsti
6 Boneless, skinless Tilapia fillets
1 1/3 c. all purpose flour mix
2 tsp garlic salt
2 tsp dry ranch powder
¾ tsp baking soda
1 ½ Tbs. vinegar
1 c. water
6 c. oil

Heat oil in a deep fryer or large sauce pan.

Mix flour, garlic salt, ranch powder, baking soda, vinegar and water in medium size bowl. Cut fish into bite size chunks. Dip fish into batter. Fry fish until golden brown.

Serve with tartar sauce.

Honey baked Salmon



I have never cared much for seafood, but I make an exception for salmon. This recipe is one of my favorites. My two-year-old twins gobble it down, as well. Modified from a recipe in the cookbook Saving Dinner, by Leanne Ely, this has become a family favorite! - Betsy

6 salmon fillets
1 tsp. garlic salt
pepper
1/2 of a sweet onion
1 yellow bell pepper
1 tsp. lemon juice
¼ c. gluten free barbecue sauce*
¼ c. honey

Preheat oven to 400°.

Place salmon in a 9x13 baking pan. Sprinkle with garlic salt and pepper.

Dice onion and bell pepper. In a large bowl, combine onions, peppers, lemon juice, barbecue sauce, and honey. Mix well. Pour evenly over the salmon fillets.

Cover the pan with foil and bake for 20 minutes or until the fish flakes easily.

* I use Bullseye. Owned by Kraft, it is currently gluten free. But since ingredients change, always read the label. Or you could try our recipe for barbecue sauce.

Salmon with Honey Barbecue Sauce



6 salmon fillets
1 tsp garlic salt
pepper
1/2 of a sweet onion
1 yellow bell pepper
1 tsp lemon juice
1/4 c gluten free barbecue sauce*
1/4 c honey

Preheat oven to 400.

Place salmon in a 9x13 baking pan. Sprinkle with garlic salt and pepper.

Dice onion and bell pepper. In a large bowl, combine onions, peppers, lemon jucie, barbecue sauce, and honey. Mix well. Pour evenly over the salmon fillets.

Cover the pan with foil and bake for 20 minutes or until the fish flakes easily.

*I use Bullseye. Owned by Kraft, it is currently gluten free. But since ingredients change, always read the label. Or you could try our recipe for barbecue sauce!

Salmon with Lemon Mayonnaise



1 tsp. lemon juice
1 Tbs. butter/margarine (melted)
1 tsp. dried parsley
1/2 tsp. garlic salt
1/4 c mayonnaise
4 boneless salmon steaks

Perheat oven to broil.

Combine lemon juice, butter, parsley, garlic salt, and mayonnaise in a medium bowl.
Mix thoroughly and chill for about 30 minutes.

Place the salmon on a broiled pan sprayed with nonstick cooking spray.
Baste salmon with half of the sauce, reserving remainder for garnish.
(Be careful not to put a spoon that has touched raw fish back into the sauce.)

Broil the salmon 4-5 minutes per side or until it flakes when touched with a fork.
Remove from oven and garnish with the remaining lemon mayonnaise sauce. Serve immediately.

Shrimp Fettuchini



This recipe is delicious, though it may be a little too rich for daily consumption! Served over gluten free noodles*, this sauce is perfect when you want Italian food fast. Add garlic bread, a green salad, and candlelight, and you are ready to go!

8 oz. cream cheese
¾ c. grated parmesan cheese
½ c. margarine or butter
½ c. milk
1/2 lb peeled and cooked shrimp
2 c. frozen peas

Combine cream cheese, parmesan cheese, butter, and milk in a large saucepan. Heat over low heat, stirring until melted and smooth. (If the sauce becomes too thick, just stir in more milk.) Add shrimp and peas. Cook until hot.

Serve gluten free noodles, chicken, or bread.

*We really like the Tinkyada brown rice noodles that are available at most health food stores.

Shrimp Stir Fry



12 oz shrimp, peeled
¾ Tbs gluten free soy sauce
1 tsp. rice vinegar
¾ . c. chicken broth
2 cloves of garlic, minced
½ tsp ginger
1 c. sweet onion
2 c. broccoli florettes
1 ¾ c. snow peas, trimmed
3 cups mushrooms, halved
1 c. green pepper, chopped

Rinse shrimp and drain well.

In a large saucepan, heat soy sauce, rice vinegar, and 6 Tbs. chicken broth over medium heat. Add ginger and garlic and sauté until tender.

Add onion, broccoli, snow peas, mushrooms, green pepper and the rest of the chicken broth. Cook for about 10 minutes. Add shrimp and continue to cook until vegetables are tender and shrimp is cooked all the way through. (about 10 min.)

Serve over rice or noodles if desired.



More


Batter for Deep Frying



Meat or vegetable of choice
1 1/3 c Featherlight mix
2 tsp. garlic salt
2 tsp. dry ranch powder*
3/4 tsp. baking soda
4 /2 tsp. vinegar
1 c water
cornstarch (for dusting)
vegetable oil for deep frying

Pour oil into a deep fryer or Dutch oven. (Oil should be at least 2-3 inches deep.)
Heat to 360.

Combine Featherlight mix, garlic salt, and ranch powder in a bowl.
Mix vinegar and baking soda in a separate bowl.
Combine flour mixture, vinegar mixture, and water. Beat until smooth.
Dip meat or vegetable pieces into batter, dusting first with cornstarch (to help the batter stick).

Fry in hot oil until golden brown

Zucchini: Serve with pizza sauce for dipping
Mushrooms: Serve with ketchup or ranch dip
Veal: Serve with ranch Dip
Fish Sticks:Season with lemon pepper and serve with tartar sauce (pg. 65)
Candy bars: Omit seasoning. Serve with ice cream.

*McCormick's dry Ranch Dressing Mix was gluten free at the time of publishing, but always check labels for ingredient changes.

Macaroni and Cheese




1 recipe medium White Sauce
1 c. Velveeta cheese (cubed)*
1 pkg. gluten free noodles**

Prepare noodles according to package directions.

Add Velveeta to hot white sauce and stir until melted. Pour over gluten free noodles.

*As always, check the labels for any ingredient changes.
**We prefer the Tinkyada noodles because they are so close to regular pasta in flavor, texture, and ease of cooking.

Pizza



1 13x18 pre-baked Pizza Crust
1 can (8 oz) tomato sauce
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp Italian seasoning
1-2 dashes cumin
2-3 c shredded mozzarella cheese
grated parmesan cheese

Preheat oven to 425.

Combine tomato sauce and spices. Taste the mixture and adjust seasonings if you want it spicier.
Spread sauce evenly on top of the pre-baked crust, leaving 1/2 inch on un-sauced crust at the edges.
Spread mozzarella cheese on top of the sauce. Bake for 10-15 minutes.

Or try one of these variations:
Cheese Pizza: Make a basic pizza and add a cup of cheedar or jack cheese to the 3 cups of mozzarella.
Spread the cheeses evenly over the pizza crust. Sprinkle with grated parmesan.
Bake for 10-15 minutes, until cheese is melted.

Barbecue Chicken Pizza: Add 2 tablespoons of your favorite gluten free barbecue sauce to the tomato sauce and spices.
Top pizza with 1/2-inch chunks of cooked chicken breast, 2 cups shredded mozzarella cheese, 1 cup shredded cheddar cheese, 1-2 diced green onions, and sliced olives.
Bake for 10-15 minutes.

Veggie Pizza: Make a basic pizza. On top of the cheese, spread sliced tomatoes, mushrooms, bell peppers, green onions, olives, red onions, or any other vegetables that sound good.
Bake for 10-15 minutes. (You can also add avocados and fresh cucumbers to the pizza once it comes out of the oven.)

Pepperoni Pizza: Top your pizza crust with sauce, cheese, pepperoni, breakfast sausage, Italian sausage, bacon, and Canadian bacon.
(Thoroughly cook all raw meats before putting them on top of your pizza.)
Bake for 10-15 minutes.

Meat Lovers Pizza: Top your pizza crust with sauce, cheese, pepperoni, breakfast sausage, Italian sausage, bacon, and Canadian bacon.
(Thoroughly cook all raw meats before putting them on top of your pizza.)
Bake for 10-15 minutes.