Main Dishes

Tangy Sloppy Joes

• 1 pound ground beef (or ground turkey)
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 2 Tb. chopped green pepper
• 1 cup ketchup
• 1/2 cup chili sauce
• 1 Tb. sugar
• 1 Tb. brown sugar
• 1 Tb. cider vinegar
• 2 tsp ground mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• GF pasta, rice, or baked potatoes

In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is done and veggies are tender. Drain.

Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Serve over gf pasta,  rice or baked potatoes.  Yield: 6 servings.


Easy Enchiladas

• 2 cups cubed or shredded cooked chicken
• 1 pkg. (8 oz) cream cheese, softened
• 8 corn tortillas 
• 1 (8 oz)  cup plain yogurt or sour cream
• 1 cup salsa
• 2 cups (8 oz) shredded cheddar cheese
• 1 can (2.25 oz) sliced ripe olives, drained (optional)
• shredded lettuce and chopped tomatoes

1. In a small bowl, combine chicken and cream cheese.  Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly.  Place seam side down in a greased 13"x 9" baking dish.  
2. In a small bowl, combine yogurt/or sour cream and salsa.  Spread over tortillas.  Bake uncovered, at 350 for 20 minutes.  Sprinkle with cheese and olives.  Bake 10-15 minutes longer or until cheese is melted.  Serve with lettuce and tomatoes if desired.
3. Note:   The corn tortillas can be placed in a warm skillet for 15 seconds each side before spooning mixture inside and rolling them up; this helps their taste and texture.    

Chicken Nuggets

• 3 cups gf Corn Chex cereal
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. seasoned salt (Lawry's)
• 1/4 tsp. paprika
•  1/8 tsp. garlic powder
• 3 Tbsp. butter or margarine, melted
• 1 Tbsp. milk
• 1 lb. boneless skinless chicken breasts, cut in to 1"x1" pieces.  

1. Heat oven to 400. Line cookie sheet with foil.  Crush cereal.  (Put in a large ziploc baggie and roll with rolling pin or crush with hands to do this easily!)
2. In a medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder.  In small bowl, stir together melted butter and milk.  Dip chicken into butter mixture, then roll in cereal mixture to coat evenly.  Place on cookie sheet. 
3. Bake 9 minutes. Turn nuggets over.  Bake 8 more minutes or until coating is light golden brown and chicken is no longer pink in the center.

Sweet BBQ Pork Chops

Prep/total time:  30 minutes

Freezes well

• 8 boneless pork loin chops (3/4” thick & 8 oz. each)

• 2 Tb. Vegetable oil

• ½ cup packed brown sugar

• ½ cup chopped sweet onion

• ½ cup each:  ketchup, BBQ sauce, French salad dressing and honey

In a large skillet brown pork chops in batches on both sides.  Return all to the skillet.  Combine the remaining ingredients; pour over chops.  Bring to a boil.  Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.  

Serve immediately, or cool before placing in a freezer container.  Cover and freeze for up to 3 months.  

To use frozen pork chops:  Thaw in the fridge overnight.  Place in a skillet; bring to a boil.  Reduce heat; cover and simmer for 6-8 minutes or until heated through.

  

Yield:  8 servings


Italian Spaghetti Bake

• 8 oz. gluten free spaghetti
• 1 pound ground beef or ground turkey
• 1 green pepper, chopped
• 1 onion, chopped
• 15 oz. can tomato sauce/or spaghetti sauce
• 4 oz. sliced pepperoni
• 4 oz. mushrooms (drained if canned)
• 1/4 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. garlic salt
• 1/8 tsp. pepper
• 1 cup shredded Mozzarella cheese
• 1/4 cup graded Parmesan cheese

1. Cook spaghetti according to package directions.  Meanwhile, in a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, pepperoni, mushrooms, and seasonings.  Drain spaghetti.
3. Spoon 1 cup meat sauce into 13x9x2inch baking dish. Top with spaghetti, then continue to layer with more meat sauce and spaghetti.  Sprinkle with cheeses.  Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.  

Chicken-Nut Stir-Fry

Ingredients 



1 lb. boneless chicken breast (diced or shredded)

 
¾ cup orange juice

 
1/3 cup honey

 
3 Tbs. gluten free soy sauce

 
1 Tbs. cornstarch

 
¼ tsp. ground ginger

 
2 Tbs. vegetable oil

 
2 large carrots, sliced diagonally*

 
2 stalks celery, sliced diagonally*

 
½ c. green pepper, sliced thin*

 
½ c. cashews or peanuts

 
Hot cooked Rice

Directions 



Cook rice according to package directions. While rice is cooking, cut chicken into thin strips; set aside. Combine orange juice, honey, gluten free soy sauce, cornstarch and ginger in a small bowl; mix well.

Heat 1 Tbs. oil in a large skillet over medium-high heat. Add carrots, green pepper and celery; stir-fry about 3 minutes. Remove vegetables; set aside.

Pour remaining 1 Tbs. oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4 to 6 servings.
* To save time: instead of fresh veggies, use a bag of frozen stir-fry veggies instead.

OVEN FRIED PARMESAN CHICKEN

Makes 6 servings

1 clove crushed garlic

¼ lb. butter, melted

1 cup dried GF bread crumbs (I like Schar's)

1/3 cup grated Parmesan cheese

2 tbsp. chopped fresh parsley

1 tsp. salt

1/8 tsp. ground black pepper

1 (4 lb.) chicken, cut into pieces

 **This makes a lot, I usually just make one pound of chicken and cut down the other ingredients!!

Preheat oven to 350º

In a shallow glass dish or bowl, combine the crushed garlic with the melted butter.  In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper.  Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces into a lightly greased 9x13-inch baking dish.  Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 ¼ hours, or until chicken is cooked through and juices run clear.

Pizza Pasta Dinner

·      2 cups gf uncooked spiral pasta

·      ½ pound ground beef or turkey

·      ½ pound bulk Italian sausage

·      1 small green pepper, chpd.

·      1 small onion, chpd.

·      1 cup sliced pepperoni

·      1 can diced tomatoes, undrained

·      1 jar spaghetti sauce (14 oz)

·      1 jar sliced mushrooms (4 oz)

·      1 can chpd. ripe olives, drained (2 oz)

·      1 cup (4 oz) shredded mozzarella cheese

Cook pasta according to directions.  Meanwhile, in a large skillet, cook beef, sausage, green pepper and onion until meat is no longer pink; drain.  Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.

Drain pasta; stir into meat mixture.   Heat through, sprinkle with mozzarella cheese.  Remove from the heat; cover and let stand until cheese is melted.  6 servings. 

Chicken Enchilada Skillet Casserole

·      1 16 oz. bag Birds Eye Frozen broccoli florets, corn & peppers*

·      1 1-1/4 oz. packet gf taco seasoning mix

·      1 can diced tomatoes, undrained (16 oz.)

·      3 cups cooked chicken, cubed or shredded

·      1 cup shredded Monterey Jack cheese

·      tortilla chips (gluten free)

In a large skillet, combine veggies, seasoning mix, tomatoes and chicken.  Bring to a boil over medium high heat  Cover; cook 4 minutes or until veggies are cooked and mixture is heated through.  Sprinkle with cheese, cover cook 2 minutes more or until cheese is melted.  Serve with chips.  We also like this served with rice. 

*since I have never actually found this bag of Birds Eye, I use my own combo of frozen corn, broccoli florets and frozen pepprs…..

Company Chicken

·      4 whole chicken breasts, split, skinned and boned

·      1 cup chili sauce

·      2 tsp. curry powder

·      salt and pepper

·      2 cups heavy cream

·      cooked GF linguini, or any other pasta works; rice works as well

Make ½ inch slashes on chicken, place chicken pieces in a deep, buttered baking dish. Mix chili sauce, curry powder, pepper and slat; spread over chicken.  Cover and refrigerate for 2 hours. 

Bake uncovered at 375 for 15 minutes.  Pour cream over chicken and bake for 20 minutes.  Serve with pasta or rice.  It's easy to cut this recipe in half!

Crispy Parmesan Turkey

• 1/2 cup plain dry gluten free breadcrumbs (Schar's)
• 1/4 cup Parmesan cheese
• 1 tbsp. chopped parsley
• 1 tsp. lemon zest
• 1 large egg
• 4 thin skinless boneless turkey breast cutlets (OR, you can also use thin pork cutlets)
• salt & pepper
• olive oil
• lemon wedges

1. In a pie plate or shallow dish, combine breadcrumbs, Parmesan, parsley, and lemon zest.  In another pie plate or shallow dish, beat egg with 1 Tbsp. water.
2. Season turkey cutlets on both sides with salt and pepper.  Dip cutlets in beaten egg, then in breadcrumb mixture.  
3. Heat olive oil in skillet over medium heat.  Add cutlets and cook about 4 minutes per side, until golden brown and cooked through.  Place on a baking sheet and put in oven to keep warm.  Serve with lemon wedges.  

Baked Chicken

• 1/3 cup mayo
• 1 Tbsp. milk
• 1/2 cup seasoned gluten free bread crumbs (I used Schar's and added Italian seasoning)
• 1/3 tsp. onion powder
• 2 boneless skinless chicken breast halves (6 oz. each)

1. In a shallow bowl, combine mayo and milk.  In another bowl, combine bread crumbs and onion powder.  Dip chicken in mayo mixture then roll in crumb mixture.
2. Place in a greased 8" square baking pan.  Bake, uncovered at 350 for 10 minutes.  Turn over, bake 10-15 minutes longer or until juices run clear.  Yield: 2 servings.
3. Note:  I didn't have enough mayo so I added ranch dressing to the mayo and milk mixture and it was very tasty! :)

Buffalo Chicken Meatballs

• 1 lb. ground chicken
• 1/2 cup gluten free breadcrumbs (I used Schar's)
• 1 tsp. paprika
• 1 tsp. minced garlic
• 1/2 tsp. salt

1. Heat oven to 475. Mix all ingredients together and roll into about 32 balls.  Place on cookie sheet covered with aluminum foil. 
2. Bake 10-12 minutes until brown and cooked through.  Remove and drizzle meatballs with hot pepper sauce.  (Or you can also serve with BBQ sauce or ketchup)

Creamy chicken & pasta bake

• 1 & 1/2 cup gf pasta, uncooked
• 1 small bunch broccoli, cut into florets (about 3 cups)
• 1 lb. boneless skinless chicken breast, cut into bite size pieces
• 1/2 cup gf chicken broth
• 2 oz. Neufchatel cream cheese, cubed
• 1 cup Mozzarella cheese, divided
• 2 Tbsp. Parmesan cheese

1. Heat oven to 375 F. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes. 
2. Heat large nonstick skillet on medium high heat.  Add chicken, cook 3 minutes until no longer pink, stirring frequently.  Stir in broth, simmer 3 minutes or until chicken is done.  Add cream  cheese, cook and stir on low heat one minute or until melted.  Stir in 1/2 cup mozzarella.
3. Drain pasta and broccoli.  Add to chicken mixture.  Mix lightly.  Spoon into 8 inch square baking dish; cover.
4. Bake 15 minutes or until heated through.  Sprinkle with remaining cheeses.  Bake, uncovered 3 minutes or until melted.  let stand 5 minutes.
5. Makes 4 servings.  

Potato Flake Chicken

• 2/3 cup gf mashed potato flakes
• 1/3 cup grated Parmesan cheese
• 1 tsp. garlic salt
• 4 boneless skinless chicken breast halves
• 1/3 cup butter, melted

1. In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt.  Dip chicken in butter, then coat with flake mixture
2. Place in greased 13"x9"x2" baking pan.  Bake uncovered at 350 F for 35-40 minutes or until juices run clear.  Broil 4 inches from the heat for 3-5 minutes or until lightly browned.  4 servings.

Pasta Primavera

• 1 & 1/2 cups dry gf pasta
• 1 tbs. olive oil
• 1/2 cup chopped asparagus
• 1/2 cup chopped broccoli
• 1 cup chopped bell peppers
• 3/4 cup low-fat evaporated milk
• 1/2 cup gf chicken broth
• 2 tbs. gf flour (Pamela's)
• 1/3 cup finely shredded Parmesan cheese

1. Cook pasta according to directions.  Drain and return to pan.  Cover.
2. Heat oil on medium. Add veggies, cook and stir until tender, 4 minutes. Whisk milk, broth and flour.  Add to skillet, stirring until thick and bubbly.
3. Mix in cheese until melted.  Toss pasta with sauce and veggies.  Serves 4
4. Time saving tip: Use frozen veggies instead of fresh.

QUINOA MAC AND CHEESE
2 T. olive oil  
¾ C. green onion
½  C. red pepper  
1 ½  C. Quinoa--rinsed
2 cloves  garlic  
seasoning salt
2 lrg. Eggs  
3 C. water
2 C. cheddar cheese  
1 C. milk
Optional toppings: cornflake crumbs, salsa, sour cream, etc.

Cook onion, peppers in oil for 5 minutes.  Stir in quinoa and garlic, cook uncovered 3-4 minutes.  Add 3 cups of water and season with salt.  Cover and reduce heat to medium-low and simmer 15-20 minutes or until liquid is absorbed.  Remove from heat and let stand 5 minutes.  Preheat oven to 350 and coat a 13x9 pam with spray.  Whisk together eggs and milk.  Fold in quinoa and cheese.  Stir and let some cheese melt.  Add more cheese if desired.  Transfer to baking dish and add the cornflake crumbs (Corn Chex) and more cheese if you wish.  Bake for 25-30 minutes or until browned.  Top with salsa, sour cream or any other toppings you prefer.