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.

Almost like Chicken Potpie

This dish creates a lot of dishes, so make sure you aren't on clean up duty when you make this!

Ingredients:

4 Yukon Gold potatoes, peel and thinly slice or cut into cubes

2 TBSP minced garlic

3 tablespoons olive oil

2 large, chicken breasts

1 small onion finely chopped

2 cups chicken broth (I use Swanson's Natural Goodness Chicken Broth. 100% fat free, less sodium)

1 cup frozen peas and carrots mixture

2 tablespoons cornstarch

1 teaspoon Dijon mustard

Salt and pepper

1. In a medium pan bring the potatoes, garlic and salt to a boil. Reduce heat to low and simmer about 15 minutes until the potatoes are tender. Strain, but REMEMBER: Keep 1/4 cup of the cooking water

2. In a separate pan, boil the chicken until fully cooked. Once cooked remove from water and shred. You can also cut the chicken into bite sized pieces and saute in a pan with olive oil.

3. In a large skillet, or frying pan cook the onion over a medium-high heat until the onion starts to soften. Add 1 1/2C chicken broth to the skillet and bring to a boil, stirring frequently to prevent sticking.

4. Lower the heat to medium, add the peas and carrots. Cook for 2 minutes then add in the cooked chicken.

5. In a medium bowl, mash potatoes with 3 tbsp olive oil and the 1/4c of cooking water.

6. Add 1/2C chicken broth, cornstarch and mustard to mashed potatoes. Mix thoroughly.

To serve place mashed potatoes in individual bowls, make a well and top with chicken vegetable mixture.

Applesauce Pancakes

Ingredients:

1 1/2 C Hodgson Mills Multi Purpose Baking Mix

3 TBSP cornstarch

1 1/2 tsp baking powder

1 C rice milk

1/2 tsp salt

2 eggs

3 TBSP "butter"melted- I use Earth Balance Vegan Butter that is also Soy Free

1 C applesauce

1. Mix wet ingredients together.

2. Mix dry ingredients together in a separate bowl.

3. Pour wet mixture into dry mixture and thoroughly combine until smooth.

4. Cook in a pan, on a giddle, where ever you'd like. (The outsides will start to look dry once its time to be flipped. They won't bubble like normal pancakes do)

I will admit I am the worst pancake maker in the world. You need to use your best judgement as to when to flip them. Most of the time mine or either under cooked or over cooked.

Banana Bread

Super easy to make and super yummy to eat!

Ingredients:

1/3C Canola Oil

1 tsp vanilla

1/4 C applesauce (or 1 large egg)

4 ripe bananas

1 C sugar

1 tsp baking soda

1 1/2 C Hodgson Mill's Gluten Free Multi Purpose Baking Mix (or a GF baking mix of your choice)

Preheat oven to 350

1. Combine all wet ingredients, including bananas and mix well.

2. Add in the sugar and baking soda and re-mix. (I use hand held beaters)

3. Slowly add the flour 1/2c at a time and mixing well each time.

4. Pour into a bread pan, lightly sprayed with canola oil cooking spray.

5. Bake for 45 min or until thoroughly cooked