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.

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.

*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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.)

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.

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.

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).

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.

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.

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
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.

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

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.

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.

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).

 

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.

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.

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.

*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.

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.

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).

*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.

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..)

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.

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.

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.

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.

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.

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.

12 oz shrimp, peeled
3/4 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.