Rice Pilaf with Vermicelli

1 oz. gf angel-hair or spaghetti pasta

2 tbsp. olive oil

1/2 small onion, finely chopped

Coarse salt and ground pepper

2/3 cup long-grain white rice

1 can (14.5 ounces) chicken broth (I use Swanson's Naturals)

1/4 cup fresh parsley, finely chopped

1. Hold pasta upright in a medium bowl. Using kitchen shears, cut into 1/2-inch lengths and set aside.

2. In a medium saucepan, heat 1 tbsp oil over medium-high and add onion, salt and pepper.

3. Cook, stirring frequently, until softened and lightly browned, 3 to 5 minutes.

4. Add rice, gf pasta, and remaining tablespoon oil. Cook, stirring frequently, until pasta is browned, 3 to 5 minutes.

5. Add broth, and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes.

6. Remove from heat, and let stand 5 minutes. Add parsley, and season with salt and pepper.

7. Fluff pilaf with a fork before serving.

Chicken Alfredo

2 tbsp olive oil

1 medium onion, diced

2 tbsp minced garlic

1/2 tsp salt

2 tsp Italian seasoning

1 lb chicken, cubed

2 heads of broccoli, cut into florets (I say optional because my kids won't eat green food)

3 tbsp cornstarch

1 (14 oz) can coconut milk

1 lb gf pasta

1. Cook pasta according to package directions.

2. Saute onion and garlic until softened in a large skillet over medium heat with olive oil.

3. Add chicken and seasonings to the same pan, browning chicken on all sides.

4. When chicken is almost finished cooking, add the broccoli, and continue stirring.

5. When the chicken is browned and the broccoli is tender, sprinkle cornstarch over the mixture and stir.

6. Add the coconut milk, and stir thoroughly.

7. Continuously stir over medium heat until the coconut milk starts to bubble and thicken.

8. Mix with the cooked pasta and serve.

Roasted Potatoes with Quinoa

1/4 cup olive oil

1 pound red potatoes, cut into wedges

3 cloves garlic peeled

Quinoa(you will need enough for 1/2 serving per person)

salt and pepper to taste

1 tsp dried rosemary (or Italian seasoning, I've made it with both)

1/2 cup green onions diced (optional)

Preheat oven to 400F.

1. Put the potatoes and garlic in large pot of salted water and bring to a boil for only 10 minutes.

2. Meanwhile cook Quinoa according to package directions,

3. Once the potatoes have boiled for 10 minutes drain in a strainer, but leave them a little wet.

4. Combine cooked Quinoa, potatoes and garlic in a greased casserole pan. Sprinkle with salt and pepper, drizzle with olive oil and stir in the rosemary.

5. Bake for 15 minutes.

6. Stir and bake for another 15 minutes, until the potatoes are tender.

7. (optional) Toss with the green onions and add more salt if needed.

New Mexican Stew with Ground Turkey and Green Chiles

1 lb. fresh ground turkey

1 medium onion, diced

3 tbsp minced garlic

1 teaspoon cumin

1 teaspoon chili powder- hot or mild, to taste

1 1/2 cups peeled butternut squash, cubed

2 large potatoes, peeled, cubed

3 medium carrots, chopped

1 cup roasted chopped green chiles- mild or hot, to taste

1 quart chicken broth (I use Swanson's Naturals)

salt and ground pepper, to taste

1. Turn crock pot to high to preheat

2. Brown ground turkey in a pan, drain any fat.

3. Add turkey, onion, garlic, squash, potatoes, carrots, chili and seasonings to the crock pot. Stir 4. Cover and cook on high 4-6 hours until veggies are tender.

Pork Roast Stew (CROCK POT)

2 lbs. Pork roast cut into cubes

salt

extra virgin olive oil

4 tbsp minced garlic

1 cup diced onions

3 large potatoes, peeled, cubed

3 large carrots, peeled, cubed

2 celery stalks, sliced

1 cup dry red table wine

4 cups vegetable broth (I use Swanson's Naturals)

1 tablespoon balsamic vinegar (double check to make sure yours is GF)

1-2 teaspoons dried Italian herbs

Ground pepper, to taste

1. Turn crock pot on High to preheat

2. Lightly salt pork cubes evenly

3. Brown the pork cubes on all sides in a deep heavy pan over medium-high heat drizzled with olive oil.

4. Remove the pork and add it to the crock pot with the garlic, onions, potatoes, carrots and celery, and broth. Stir.

5. Add the balsamic, herbs and ground pepper. Cover.

6. Cook on high for 4-5 hours until pork and veggies are tender.

Enchiladas

Enchilada Sauce

28oz can crushed tomatoes

1 1/2 cups chicken broth (I use SwansonsNatural Goodness Chicken Broth. 100% fat free, less sodium))

1 Tbsp olive oil

2 Tbsp minced garlic

1/2 onion, finely chopped

hot sauce (to taste)

1 tsp cumin

1 tsp chili powder

1. Saute onion & garlic in olive oil over medium heat until softened.

2. Add other ingredients.

3. Simmer for about 30 minutes.

4. Serve over Enchiladas

Enchiladas

1 package boneless chicken breast, cooked and shredded

chili powder, to taste

12 corn tortillas

3 cups home-made enchilada sauce

4 scallions, chopped up

1. Sprinkle chicken with chili powder. Bake chicken in a 9x13 baking pan, covered in foil, at 350 degrees until done (about 45 min).

2. Once done cut up chicken and scallions into a bowl, mix together.

3. Heat tortillas in microwave between damp paper towels so they are softened and pliable.

4. Pour a little enchilada sauce in the bottom of a 9×13 baking dish, spread evenly.

5. Place a softened tortilla in your hand, and put some chicken mixture in the tortilla. Roll into an enchilada, and place seam-side-down in the baking dish. Repeat until you have used up all the chicken.

6. Pour enchilada sauce over the enchiladas.

7. Cover with foil, and bake 15-20 min, until heated through.

Pasta Carbonara

Ingredients:

1 lb gluten free pasta (I prefer the GF Quinoa spaghetti pasta)

3 eggs

1lb of bacon, cooked and cut into small pieces

1 tbsp olive oil

1. Cook pasta according to package directions.

2. Whisk the 3 eggs together while the pasta is cooking.

3. As soon as the pasta is done drizzle with olive oil and the egg mixture. Toss and keep tossing ( the hot pasta will cook the egg)

4. Add the bacon and mix until well combined.