Gluten Free Chicken Cordon Bleu Casserole

3 cups cooked chicken breast, diced (can also use any left over chicken)
4 slices Tillamook swiss cheese
6 slices Hormel honey ham, sandwich slices (not from the deli)
Sauce:
4 oz Philadelphia cream cheese
3 Tb butter
1 cup milk
1/4 cup Kraft grated parmesan cheese
Topping:
1/2 cup ground raw almonds or almond meal
1/4 cup Kraft grated Parmesan cheese
1 Tb melted butter

Directions:
Heat oven to 350
Grease a glass pie pan or small oblong pan.
I find this recipe is easiest to make by making the sauce and topping first.
1. Make sauce by placing the 4 ingredients in a pan on medium heat. Stir vigorously with a wire whisk until smooth and mixture begins to thicken and boil. Remove from heat.
2. To make the topping: With blender grind almonds until they resemble a coarse flour. Add parmesan cheese and stir to mix. Pour melted butter over top and stir with a fork. Mixture should look like small peas. If mixture is to dry add a little more melted butter or coconut oil. Set aside.
3. Spread cooked chicken across the bottom of the pan. Lay slices of cheese evenly over all the chicken. Then lay the ham slices over the cheese. Stir sauce and pour over top, covering all the chicken layers.
4. Sprinkle on the topping and bake uncovered for 20 minutes.  Serves 4 -5

Gluten Free Sweet and Sour Stew

1 Tb Brown Rice Flour

¼ tsp Salt

dash pepper

2 lb Stew Meat, ground beef, buffalo, or diced Chicken Breast

1 Tb Canola Oil

1 cup Water

½ cup Heinz Organic Ketchup

1/3 cup Fructose, Xylitol, or Coconut Sugar

¼ cup Cider Vinegar

1 Tb Onion Flakes or 1/2 Onion, chopped

½ - 1 tsp Colgan Hickory Smoke

2 cans S & W Organic Diced Tomatoes - undrained

1½ cup Organic Carrots, diced

1½ cup Organic Peas

1½ cup Organic Green Beans

2 small Yukon or White Potatoes, diced

1. In a large pot brown meat in oil.
2. While meat is cooking sprinkle with brown rice flour, salt and pepper.
3. Stir and cook until meat is cooked well.
4. Add water, onion, tomatoes, catsup, sugar, vinegar, and hickory smoke. Stir well.
5. Mix in veggies. Bring to a boil.
6. Reduce heat & simmer 30 to 45 minutes or until veggies are done.

To prepare in crockpot. Follow steps 1-3. Place meat in crockpot and continue with steps 4-6. Turn crockpot on low and cook for 4-6 hours.

Gluten Free Taco Pie

1 gluten free pie crust - see recipe below

1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Directions:
Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.

Gluten Free Almond Parmesan Chicken Tenders

8 Chicken Tenders OR 4 boneless/skinless Chicken Breasts

1 cup ground Raw Almonds or Almond Flour (I grind them in a magic bullet-you can also use a blender)

1 tsp. Paprika

1/4 cup Grated Parmesan Cheese, optional

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

Mix almond meal, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 20 - 30 minutes for chicken tenders, 45 minutes for chicken breasts.

Gluten Free Low Glycemic Chili

1 lb ground sirloin, turkey, buffalo Or diced cooked chicken

1 small onion, chopped or 1 Tb. onion flakes

2 15 oz cans diced tomatoes

1 15 oz can tomato sauce

1 1/2 TB chili powder

1 TB ground cumin

¼ tsp oregano

1 tsp cocoa

¼ tsp cinnamon

1 15 oz can kidney beans, rinsed and drained

2 15 oz can black beans, rinsed and drained

Cook meat, onion, and green pepper in large skillet until meat is browned. Drain meat if necessary.

Add remaining ingredients except beans. Stir until smooth. Add beans and stir to incorporate. Bring mixture to a low boil. Stir then reduce heat. Place lid on pan and let simmer 20 minutes to ½ hour.

Crockpot:

Brown meat and drain. Add all ingredients to Crockpot and stir. Cook on low for 6 hours.

Gluten Free Low Glycemic Tacos

1 lb. Extra Lean Ground Sirloin, Turkey, or Buffalo

1 15 oz can Black Beans, drained and rinsed

1 tsp Chili Powder

½ tsp Cumin

¼ tsp Oregano

7 Eggs, slightly beaten

Baby Spinach or Salad Greens

Tomatoes, diced

½ cup Reduced Fat Cheddar Cheese

½ cup Tillamook Shredded Italian Cheese (Parmesan & Mozzarella)

Olives, sliced

Daisy Low Fat Sour Cream or Greek Yogurt

Salsa (optional)

Directions: 

 Skillet method:

 1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups). Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray 10 inch skillet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour 1/2 of the egg mixture into the skillet and place lid on pan. Cook until eggs are set. Remove lid, flip eggs over and remove pan from heat. 

4. Spread meat & bean mixture over top of eggs. Then top with cheddar cheese. Cover and let sit a couple minutes until cheese is melted. 

5. Cut into 4 triangles and place on plates. 

6. Cook the rest of  the egg mixture the same way and place on plates. 7. Top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt.

 Cookie Sheet method:

 When serving a larger group I prefer this method. 

 Preheat oven to 350 degrees

1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups).. Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray cookie sheet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour all the egg mixture onto the cookie sheet. Lift the edge of the cookie sheet and let the eggs spread to the corners. Place in the oven and cook for 10 minutes or until eggs are set. 

4. Remove from oven and spread meat & bean mixture over top of eggs. Top with cheddar cheese. Place back in the oven for a couple of minutes to melt the cheese.

5. Remove from oven. You can now decide if you want to cut into 16-20 squares and let each person top with their favorite topping or you can top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt, slice and serve. Serves 8-10

  

Gluten Free Vegetable Lasagna

8 cups Zucchini and Yellow Squash, sliced ¼ inch thick

1½ cup Tillamook Italian Cheese, shredded

1 cup Tillamook Mozzarella Cheese, shredded

1 lb Ground Free Range Beef or Buffalo

3 - 15 oz cans S & W Organic Tomato Sauce

1½ TB McCormick Oregano

2 tsp 5^th Seasons Italian Seasoning

1 Egg (optional)

½ cup Kraft grated Parmesan Cheese

1 Tb McCormick Parsley

1 16 oz 2% fat Cottage Cheese, make sure it says it is gluten free

Directions: 
You have the option of baking in the oven or cooking on the stove top.  

Preheat oven 350 degrees

1. Brown ground beef or buffalo in a skillet. Drain any fat. Add tomato sauce, oregano, and Italian seasoning. Stir until mixed.  Reduce heat and simmer while preparing the squash and cheese mixture.

3. Slice zucchini and yellow squash, set aside. (For stove top method steam or boil until almost soft)
4. Pour cottage cheese in a large bowl. Add egg, parsley, and 1/3 cup parmesan cheese (reserve the rest for the top). Stir to combine.

Mix together the Italian and mozzarella cheese.

5. Spread enough meat sauce to cover the bottom of a 9 x 13 inch pan. (For stove top method, spread on the bottom of a large sauce pan)

6. Spread sliced zucchini and yellow squash on top of meat.

7. Using a spoon spread ½ cottage cheese mixture over squash.

8. Sprinkle top with ¾ cup shredded cheese, then 1/3 of the meat sauce.
9. Repeat layers, ending with meat mixture on top. 
10. Top with ½ cup shredded cheese, and sprinkle remaining with parmesan cheese.

11. Cover and place in preheated oven for 45 minutes to 1 hour. For stove top method, cover and cook on medium heat for 20 minutes.

20 minute Gluten Free Spaghetti

Ingredients:
1 lb Extra Lean Ground Beef, Turkey, or Buffalo
30 oz  S & W or Hunts Tomato Sauce
1/2 cup Organic Heinz  Ketchup(I like to use organic since it does not contain high fructose corn syrup and is gluten free) * See note below
1 Tb Onion Flakes
1 Tb McCormick Ground Oregano
1 pkg Quinoa Noodles

*Note:  Be very careful what brand of ketchup you use. Hunts  state that they do not guarantee that their ketchup is gluten free.

Directions:
Brown meat and onion in a skillet over medium heat. Drain if necessary. Add tomato sauce, ketchup, and oregano. Stir to incorporate. Let simmer while cooking the noodles. Bring 4 cups water to a boil. Add noodles and cook for 5 minutes. (Make sure you do not overcook the noodles. They are done when they just begin turning soft) Drain noodles and rinse with cold water. I like to do this to stop the cooking process.  Pour noodles over the spaghetti sauce and stir together. Enjoy!  Serves 4-5

Grain Free Gluten Free Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
2 1/4 cup Almond Flour  
1 3/4 cup Tapioca or Arrowroot Flour
2 Tb Organic ground Flaxmeal (optional)
3 Tb Olive Oil
¼ cup Grated Parmesan Cheese - I use Kraft (optional)
Pizza toppings of your choice –

Directions:
Directions: Preheat oven to 450°F.
To the warm water add honey and yeast. Let sit for 5 minutes to proof.
In a separate bowl, mix together salt, flours, and flaxmeal.
Pour oil into mixing bowl then add proofed yeast mixture. Turn mixer on low speed, gradually pour in
flour mixture. Mix to incorporate then turn mixer to medium speed and mix for 2 minutes scraping down the sides of the bowl. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, and gently smooth out with spatula or with hands to fill the pan. Sprinkle with parmesan cheese. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with your favorite gluten free pizza sauce and topping. Here are the topping I like to use:
1. Gluten free pizza sauce that I make from scratch
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese 3. Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, olives, and pineapple. 4. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
5. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Low Glycemic Chicken Taco Soup

2 boneless, skinless, chicken breasts

3 cups gluten free, free range Pacific Foods chicken broth

1 15 oz can S&W diced tomatoes

1 8 oz can S&W tomato sauce

3 15 oz cans S&W black beans, drained and rinsed

½ onion, chopped or 1 Tb onion flakes

2 TB McCormick chili powder

1 TB McCormick cumin

1 1/2 tsp McCormick oregano

Reduced fat Tillamook cheddar cheese, optional

Daisy low fat sour cream OR gluten free greek yogurt, optional

Directions:

In heavy cooking pot cover chicken breast with water. Boil for 20 minutes or until chicken can easily be separated with a fork. While chicken is cooking combine remaining ingredients in a large kettle and turn stove to medium.

Remove chicken onto a plate when done. Let cool 10 minutes. Using forks shred chicken and add to warm soup. Stir to combine. Turn temperature up and heat to a light boil. Let boil 5 minutes. Stir, reduce heat to simmer and simmer for 20 minutes. If desired, serve with shredded cheese and sour cream.

Fabulous Gluten Free Pizza

  Adapted from http://glutenfreefoodieheaven.blogspot.com/2010/03/best-focaccia-in-world.html

The Original recipe is called Parmesan Herb Focaccia

The recipe below makes a fantastic pizza dough!
If you are looking for a no fail gluten free focaccia bread recipe check out the recipe on her blog at the link above. 

2 1/2  t. active dry yeast

1 t.     honey 

1 cup warm water (110°-115° F)

1 t.     salt

2 cups GF flour blend  (I use a mixture of 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum) 

3 Tb   olive oil

1/2 t.  oregano leaves Make sure your seasonings are gluten free! I use McCormick

1/4 t.  Italian seasoning - I use 5th seasons

1/4 cup grated Parmesan cheese - I use Kraft

Pizza toppings of your choice

Directions: Preheat oven to 450°F. 

Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a separate bowl, mix together salt,flour mix, and seasonings. 

Pour oil into mixing bowl then add yeast. With  mixer on low speed, gradually add flour mixture to yeast mixture. Turn mixture to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, gently smoothing out with spatula or wet hands to fill the pan.Spray top of dough lightly with canola oil. Sprinkle with parmesan cheese.  With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more (I cover ours with a towel and place it on top of the stove while it is preheating. It raises in about 15 minutes) For a thinner crust pizza let sit covered for 10 minutes then bake.

Bake for 10 minutes. Remove from oven and spread with gluten free pizza sauce, and your choice of toppings.  I use Tillamook Italian shredded cheese, Hormel turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green pepper,  pineapple, and as you see in the picture sometimes tomato. 

Place back in oven for 15 minutes or until edges begin to turn brown. Remove from oven let cool 10 minutes and cut.
Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Almond Chicken Parmesan

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These are so easy to make and my grandson loves them!!

4 Chicken Tenders OR

2 boneless/skinless Chicken Breasts

3/4 cup ground Almonds or Almond Meal (I use slivered blanched almonds and grind them in a magic bullet) - If allergic to nuts use brown rice flour

¼ tsp. Paprika

2 Tb Kraft Parmesan Cheese - (leave out if dairy intolerant)

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Mix almonds, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 30 minutes for chicken tenders, 45 minutes to 1 hour for chicken breasts. Serve