GF Oatmeal Raisin Bars

3/4 cup vegan butter (Can use butter if you aren't dairy free)

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups GF flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups GF oats, quick or old fashioned

1 cup raisins

Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugars with hand mixer or by hand until fairly smooth. Add eggs and vanilla, mixing well. In a separate bowl mix flour, baking soda, cinnamon and salt. Mix flour mixture into the bowl with the other ingredients. When mixed, add in oatmeal and raisins. Press dough into a 13x9 inch pan. Bake 30-35 minutes or until a light golden browned. Cool on a wire rack and cut into 15 bars. 

Monday Menu

 Monday: Smoked Blackened Tilapia, Crash Hot Potatoes, 4 Bean Salad

Tuesday: Tuna Tacos with/Cilantro Lime Slaw, Chips & Guacamole

Wednesday: Grilled Chicken Breasts, Roasted Potatoes, Asparagus

Thursday: Grilled Chicken Street Tacos, Chips & Salsa

Friday: Honey Spice Chicken, Olive Salad, Roasted Potatoes

Saturday: Chicken Salad and GF Biscuits

Sunday: Salmon on Cedar planks, Roasted Potatoes, Roasted Asparagus, Tomato & Garbanzo Bean Salad

Monday Menu

Smoked Pork Tenderloin, Roasted Vegetables

Pork Tacos with Corn Salsa and Refried Beans

Salmon grilled on cedar planks, Garlic Mashed Potatoes, 3 bean salad

Honey Spice Chicken, Roasted Potatoes and Carrots, Ceasar Wedge Salad

Grilled Steak, Baked Potato, Panzanella Salad, Refried Beans

Smoked Blackened Tilapia, Asparagus, 3 Bean Salad, Panzanella Salad

Tuna Tacos with Cilantro Lime Slaw and Chipotle Crema, Chips & Guacamole

(As you can see, I tried to incorporate leftovers as much as possible.)

Easy Gluten Free Orange Chicken

 

1 bag of GF Perdue Breaded Chicken, tenders or nuggets

1 cup rice

4-6 green onions, sliced
1-2 garlic cloves, minced
1/4-1/2 tsp. crushed red pepper
1 TBS Vegetable oil or olive oil

1/2 cup rice wine vinegar (I prefer Nakano w/roasted garlic)

1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/2 cup cold water
1 inch piece of ginger, peeled & grated
1 tsp. grated orange peel/zest (optional)

Cook rice in 2 cups of water. (Or according to package direction. This is what I use for high altitude.) Slice green onions, separating whites from greens. Grate or zest ginger. Mix vinegar, soy sauce, water and cornstarch and grated ginger and orange zest. Mix well. Place 1/2 bag of chicken in the air fryer at 400 degrees for 7-8 minutes. When cooked, place on a plate and cook the other half of the chicken. Let chicken rest 5 minutes,  then cut nuggets in half or if using tenders in thirds. 

While chicken cooks, heat oil in pan. Add whites of green onions and garlic. Saute for about 1 minute. Stir sauce to incorporate ingredients, then add to pan with onions. Continue stirring until slightly thickened. Sprinkle in red pepper flakes if desired. Add chicken to sauce and stir until chicken is covered. Warm through for a few minutes then serve over rice. Top with green onions. 

Applesauce muffins

1/2 cup plant butter (butter if you aren't dairy free)
1 1/4 cups sugar
2 eggs

1 tsp vanilla

2 cups gluten free flour

1 scant tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground cloves

1/4 tsp salt

1 cup unsweetened applesauce

Preheat oven to 350 degrees. Use non stick spray or liners in muffin tin.

In a medium bowl whisk together flour, baking powder, cinnamon, cloves, baking soda and salt. 

In a large bowl, cream together butter and sugar with hand mixer. Add eggs and vanilla and mix. Add half the flour mixture, mix, then add half of the applesauce. Alternate and mix until everything is fully combined. 

Fill muffin cups 2/3 full with batter. Bake for 25 minutes or until golden and a toothpick comes out clean.  Cool for 5 minutes then remove muffins from pan and let cool on wire rack. Enjoy!

Sweet & Salty bars

 

4 cups regular Cheerios

1/2 cup semi sweet chocolate chips (Enjoy mini semi sweet chips are free of dairy and gluten)

1 cup candy coated chocolate, gluten and dairy free (I have used Unreal Dark Chocolate with crispy quinoa, and Lily's Dark Chocolate Candy coated pieces. Do not get the Unreal Dark Chocolate Peanut Gems as we want all snacks nut free as well. If you can't find these or buy one bag and it isn't a full cup, substitute with mini chocolate chips)

1 cup gf pretzel sticks broken in pieces (Snyders Gluten Free Pretzels are also dairy free)

1/3 cup packed light brown sugar

1/2 cup light corn syrup

1 TBS dairy free margarine or vegan butter

Line an 8x8 inch baking pan with aluminum foil, preferable non stick. Spray with nonstick spray and set aside. In a large bowl combine cheerios, pretzels, chocolate chips and chocolate candies. In another heatproof bowl, combine brown sugar, corn syrup, and margarine. Heat in microwave until boiling and sugar is melted-about 1 and a half minutes. Remove from microwave and let cool a few minutes so it doesn't melt all of the chocolate chips. Pour over cereal mix and stir to gently combine. Press into the prepared pan and refrigerate 1 hour before cutting into squares. Makes 12.

Green Chili Chicken Enchilada Soup

2 Boneless Chicken Breasts

1 can Green Enchilada Sauce (10 oz) mild, or medium

1 can Pinto Beans, drained

1 can Green Chilies (4 oz.) mild, medium, or hot

4 cups water

1 cup Salsa, mild or medium

1 1/2 cups frozen sweet corn

1/2 cup white rice

1/2 TBS cumin

1 1/2 tsp chili powder

2 tsp chicken better than bouillon

1 tsp garlic powder

1 tsp onion powder

1 lime, juiced or 2 TBS lime juice (optional) 

4 oz. Cream Cheese (optional)

Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.

Candy Cane Mallo Pops

• 1 Bag of Large Marshmallow (check ingredients Jet-Puffed contains blue dye)
• Mini Candy Canes (You CAN find dye free)
• Crushed Candy Canes
• Bag of Chocolate Chips (I use Enjoy Life brand, it's gluten and dairy free)

Insert a candy cane into each marshmallow. Crush candy canes so you have about 1/2 cup. Very carefully melt chocolate. Dip each marshmallow into chocolate, then in crushed candy canes. Set on non stick foil, wax paper or parchment paper. Let cool. Enjoy!

Gluten Free Ginger Molasses Cookies

 

2 cups gluten free flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup dairy free margarine or vegan butter

3/4 cup brown sugar

1 egg

1/4 cup molasses

1 tsp vanilla

1/2 cup sugar for rolling

Mix together flour, cinnamon, baking soda, ginger, cloves and salt in a medium bowl. In a large bowl mix the margarine with the brown sugar. Beat with a handheld mixer. Add eggs, molasses, vanilla, and beat til smooth. Add half the flour mixture, mixing until smooth, then add remaining flour. 

Refrigerate at least one hour or overnight. When ready, scoop about 1 1/2 TBS of dough. Roll in ball and roll in sugar. Bake for 8-10 minutes at 375 degrees.

Corn Salsa

 3 cups corn, freshly cut off the cob or frozen

1/2 cup chopped sweet or red onion

1-2 finely diced jalapenos, remove seeds and membranes for less heat, leave some for heat

1/2 cup chopped cilantro, or if you are cilantro opposed, use parsley

1/4 cup fresh squeezed lime juice, about two small limes

1 TBS vinegar, I use garlic rice wine

1/2 tsp salt

fresh ground pepper, if desired

Stir all ingredients together. Adjust seasonings as desired. Can add chopped avocado. Refrigerate a couple of hours before serving for best flavor.

Gluten Free Bread

 2 1/2 cups gluten free flour (Krusteaz, Pillsbury, KingArthur)

1 tsp. gf baking powder

1 packet rapid rise yeast

1 tsp. salt

1 1/2 cups warm water 100-110 degrees F

1/4 cup olive oil

1/4 cup honey

3 egg whites

1 tsp. apple cider vinegar

To make this bread a 9x5x4 pan is essential.  If you don't have a 4 inch tall pan, you'll need to divide into two pans, but then you lose the height of the bread. Who wants tiny gluten free bread? You can get that anywhere.

Before I start, I like to preheat my oven to 150 degrees so my bread has a warm place to rise. Turn oven off once it reaches 150 and its okay if it cools a bit below that. Spray pan with cooking spray that is gluten free. Place eggs in warm water to bring to room temperature. Mix warm water and honey in a large bowl. Add yeast and stir. Mix the flour, salt, and baking powder together then add to yeast water mixture along with olive oil and vinegar. Mix with a hand mixer until the ingredients are thoroughly mixed. Add egg whites and mix for a minute.

Pour mixture into greased pan. Cover with plastic wrap that has been sprayed with non stick spray. Cover with a kitchen towel and place in over to rise 30 minutes. Remove from oven and preheat to 350 degrees. Bake for 30 minutes or until bread is lightly browned and pulling away from the sides of the pan.

Cool for 10 minutes, then remove from pan and cool on a rack.

(This recipe came from mamaknowsglutenfree)

Italian Sheet Pan Chicken w/brussel sprouts

 

6-8 bone in, skin on, chicken thighs

3 gf hot dog buns, or about 4 cups cubed gf bread

3 cups of brussel sprouts halved if small, quartered of large

1/4 cup balsamic vinegar

3/4 cup oil

1 tsp. dried parsley flakes

1 tsp. dried basil

1 tsp. Kosher salt

1/2 tsp. fresh ground pepper

5 minced garlic cloves

2 cups grape tomatoes, whole

3 TBS olive oil

fresh parsley and fresh basil, optional

In a small bowl, add vinegar, parsley, basil, salt, pepper, minced garlic and about 3/4 cups oil. Mix well. Place chicken in gallon size ziploc bag. Add dressing. Mix marinate into chicken. Halve brussel sprouts, quarter if larger than a ping pong ball. Add brussel sprouts and tomatoes to bag with chicken. Mix well so flavors have a chance to mix.

Set the chicken on a baking sheet. Drain marinade and add veggies to the pan in between the chicken. Roast in oven for 20 minutes at 425 degrees. 

While chicken cooks, cube bread/hot dog buns. I chopped and added some fresh basil and 3 TBS of oil and mixed them together.

After 20 minutes, add bread cubes to pan and bake another 10 minutes. When chicken looks nicely browned add fresh chopped parsley and serve!