Spinach Enchiladas

Spinach Enchiladas

1 Tblsp oil

1 medium onion, chopped

1 Tblsp chopped garlic

2 cups fresh spinach, chopped

1/3 c chopped fresh cilantro

4 oz. cream cheese or substitute

1 tsp ground cumin

1 (14 oz.) can enchilada sauce

8 (6-inch) corn tortillas

1 cup frozen corn, thawed or canned corn

1 c mozarella cheese, shredded 

1 avocado

Preheat oven to 425. In skillet heat oil and saute onion and garlic until soft. Stir in spinach, cilantro, cream cheese and cumin. Stir until cheese melts. Lightly coat a baking pan with cooking spray. Pour in 1/2 c enchilada sauce. Place 4 tortillas in dish, overlapping. Spread with spinach mixture and top with corn. Top with remaining tortillas and pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes. Cool slightly. Garnish with avocado or sour cream.

Meatballs and Meatball Soup

Meatballs

1 lb. ground beef or turkey

3/4 c quick oats

2 eggs

1/2 c milk or broth

2 Tblsp. minced onion

2 garlic cloves,  minced

1 tsp salt

1/8 tsp pepper

1/4 tsp paprika

1/2 tsp dried parsley and basil

1 tsp worcestershire sauce

Mix together and form into meatballs. Fry in oil or place on baking sheet and bake at 350 for 30 minutes. Makes about 30 (1 1/2") meatballs. Freeze in meal size portions and use for sweet and sour meatballs, teriyaki meatballs, spaghetti with meatballs, meatballs in barbecue sauce, swedish meatballs, meatball soup.

Meatball Soup

1/2 pkg brown rice fettuccine or pasta of choice 

5 cups chicken or beef broth

1 Tblsp soy sauce

1 tsp minced garlic

1/2 tsp shredded or finely chopped fresh ginger

1/2 tsp salt

2 c fresh baby spinach leaves, or large spinach leaves cut into 2 inch pieces

1 c fresh or frozen broccoli cut up into small pieces

3 Tblsp thinly sliced green onions

2 tsp toasted sesame oil

Cook fettuccine a few minutes less than package directions. Drain and rinse. Bring broth and seasonings to a boil. Add spinach and broccoli and cook a few minutes. Stir in fettuccine and heat through. Sprinkle with green onions, sesame oil and soy sauce to taste.

Candy Cookies

Candy Cookies

1/2 c sugar

1/2 c brown sugar

1/3 c marg. or coconut oil

1/3 c shortening

1 tsp vanilla

1 egg

1 c rice flour

1 c tapioca starch

1/2 - 1 c almond meal

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1 pkg. (8 oz.) M & M's

Heat oven to 375. Mix sugars, marg., shortening, vanilla and egg. Mix together dry ing. and stir in. Stir in  M & M's. Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet
and cool on rack.
Makes about 3 dozen cookies.

Candy Bars: Press dough in ungreased 13x9x2 inch pan. Bake until golden brown, about 20 minutes; cool. Cut into bars about 3x1 1/2 inches. Makes 24 bars.

Spritz Cookies

Spritz Cookies

3/4 c marg., coconut oil or shortening

1/2 c sugar

1 egg

1 Tblsp milk or substitute

1/2 tsp vanilla

1/4 tsp almond extract

1 c rice flour

1 c tapioca starch

3/4 - 1 c almond meal

1 tsp xanthan gum

1/2 tsp baking powder

Preheat oven to 375. Thoroughly cream marg. and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour, starch, almond meal, xanthan gum and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Sprinkle with colored sugar. Bake 9 minutes or until lightly browned around edges. Remove cookies from sheet; cool on rack.

Makes 7-8 dozen cookies.

Sweet Shredded Pork

Sweet Shredded Pork

2 pounds boneless pork ribs

1 cup pineapple juice

1/4 cup brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add pineapple juice and brown sugar. Marinade for a few hours or overnight.

Dash garlic salt

1/4 cup water

1 can sliced green chilies

1 (10 oz.) can red enchilada sauce

1 cup brown sugar

Put marinaded pork in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry). Drain excess liquid. Remove pork from crock pot and shred. Put shredded pork back in crock pot with rest of ingredients and cook on low for about 2 hours. Serve on warm flour or corn tortillas.

Zucchini Cake with Chocolate Frosting

2 c gluten free flour mix

1 1/2 tsp baking soda

1 1/4 tsp stevia

1/2 tsp salt

1/3 c cocoa powder

1/2 c honey or agave

2 eggs

1/2 c oil

2 tsp vanilla

2 c grated zucchini

Preheat oven to 350.  Grease a 13 x 9 inch pan.  In large mixing bowl, whisk together dry ing.  Combine wet ing. and mix into dry ing.  Bake for 20 minutes.  Cool in the pan.

Chocolate Frosting

1 square Baker's unsweetened chocolate

3/4 c almond milk

2 Tblsp honey

1/2 tsp stevia

1/3 c peanut butter or cashew butter or almond butter

Melt the chocolate on low heat in small pan.  Mix in milk, honey and stevia.  Heat to a low boil and cook for 7 minutes.  Remove from heat and mix in nut butter.  Frost immediately.

Zucchini Chocolate Chip Muffins

11 oz. Gluten Free Flour Mix
1 Tblsp baking powder
1/4 tsp xanthan gum

1/2 tsp salt

1 tsp stevia

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg
3 eggs

1/2 c oil

1 c almond milk

1 tsp vanilla

1 packed cup shredded zucchini or 2 cups frozen, thawed and drained

1/2 c mini chocolate chips

Preheat oven to 375.  In large mixing bowl, whisk together dry ingredients.  Blend the wet ingredient in blender. Whisk together the wet and dry ingredients. Stir in the chocolate chips by hand.
Cover bowl with plastic wrap and let sit for 30 minutes. Spoon the batter into 12 greased muffin cups and sprinkle with coconut sugar or raw sugar. Bake for 20 minutes or until toothpick comes out clean. Cool muffin pan on wire rack for 10 minutes and then remove muffins and place on wire rack. Let cool for 10 minutes before eating.

Apple Pancakes

1 1/2 c gluten free flour mix :  1 c brown rice flour, 1 c tapioca starch, 1/2 c almond meal
1/2 tsp xanthan gum

1 Tblsp baking powder

1/2 tsp salt

1/4 tsp stevia

1/4 tsp nutmeg

1/2 tsp baking soda

1 egg, lightly beaten

3 Tblsp marg., melted

1/4 tsp vanilla

1 cup almond milk

1 cup grated apple

Combine flour, baking powder, salt, stevia and nutmeg in mixing bowl.  In a separate bowl, mix baking soda, egg, marg., vanilla and milk.  Combine both mixtures, stirring only until blended.  Fold in grated apple.  Using about 1/4 cup of batter for each pancake, pour batter onto hot, lightly greased griddle.

Top with applesauce or fruit.

Strawberry Oat Bars

1 1/2 c rolled oats
1/2 c almond meal
1/2 tsp stevia
2 Tblsp ground flaxseed
1c gluten free flour mix
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla
1/2 c coconut oil, melted
2-4 Tblsp water
2 Tblsp gf flour
1/2 tsp ground cinnamon
1/4 tsp stevia
2 c sliced fresh strawberries

Preheat oven to 350.  Lightly grease an 8 x 8 inch baking pan.  In a mixing bowl, place oats, almond meal, stevia, flaxseed, flour, salt, baking soda, and vanilla; toss to combine.  Use a pastry blender or two forks to work in coconut oil.  Add water 1 Tblsp at a time until the mixture resembles small peas.  Remove 1 c of oat mixture and set aside.  Press remaining mixture into prepared pan.  Bake 25 minutes or until nicely browned.  Meanwhile, place remaining 2 Tblsp flour, cinnamon and 1/4 tsp stevia in a bowl.  Stir in strawberry slices until well coated.  Spread strawberries over hot crust.  Sprinkle top evenly with reserved oat mixture and press gently.  Return to oven and bake 20 minutes more or until topping is golden brown,  Remove and cool completely on a wire rack, refrigerate for 30 minutes before cutting.

Chocolate Coconut Oat Bars

2 1/2 c rolled oats
1 c almond meal
1 c unsweetened shredded coconut
1/3 c cocoa powder
1/4 tsp stevia
1/2 c extra-virgin coconut oil
1/2 c honey or maple syrup
1 c mini chocolate chips

Preheat oven to 275.  Combine oats, almond meal, coconut, cocoa powder and stevia in a large bowl.  Mix well.  Combine coconut oil and honey in a small saucepan over medium heat.  Stir until mixture is hot, not boiling.  Pour over oat mixture and stir until well mixed and cooled slightly.  Stir in chocolate chips, quickly but thoroughly.  Press the mixture into an ungreased 8 x 8 inch pan and bake for 20 minutes.  Remove from oven and cool completely.  Cut into small squares. Refrigerate until firm.

Herbed Green Beans

1 lb. fresh green beans
2 Tblsp oil
1/4 c chopped fresh parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp crushed red pepper
2 cloves garlic, chopped
2 tomatoes, cut into 1-inch pieces

Cook whole green beans.  Heat oil until hot.  Cook and stir remaining ingredients in oil until tomatoes are soft.  Stir in green beans, cook, stirring occasionally just until beans are hot, 1 to 2 minutes.

Pineapple Salsa

1 red pepper, diced
1 cucumber, diced
2 anaheim chili peppers, or 1 jalapeno pepper, diced
1 bunch cilantro, chopped
3 Tblsp apple juice concentrate
1 Tblsp olive oil
1/4 tsp salt
2 (20 oz.) crushed pineapple or 1 fresh pineapple, chopped

Stir and serve with tortilla chips or on fish tacos.

Oat Apple Cake

Topping:

1/4 c rice flour
1/4 c oat flour
2/3 c oats
1/2 tsp cinnamon
1/4 tsp stevia
1/4 c margarine
1 Tblsp honey
1 tsp molasses

In small bowl, combine dry ing.  Mix together marg., honey & molasses.  Cut into dry ing. until they resemble small crumbs.

Batter:

1 c rice flour
1/4 c oat flour
1/4 c tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/4 tsp stevia
2 eggs
1/2 c water or almond milk
1/2 c cooled melted coconut oil
2 Tblsp honey
1 tsp vanilla
1 peeled grated apple

Preheat oven to 375.  Mix dry ing. in large bowl with a whisk and form a well.  Mix liquid ing. and pour into dry ing.  Stir just enough to combine.  Grease 8" x 11" baking pan.  Pour batter in and top with topping.  Bake for 20 minutes.  Cool before cutting.

Crispy Baked Chicken

1/4 c margarine 

1 clove garlic, crushed or minced

1 c brown rice crispies or corn flake crumbs

1/2 c finely chopped almonds

2 Tblsp minced fresh parsley 

1/2 tsp paprika

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

6 boneless skinless chicken breasts

Preheat oven to 400.  In 13 x 9 pan, melt marg. with garlic in oven.  Combine dry ing., mix well.   Coat  chicken in garlic marg. and then top with  crumb mixture on both sides.  Spray top of chicken with cooking spray.  Bake uncovered for about 45 minutes or until done.  

Cheesecake with Chocolate Sauce

Cheesecake

1 c boiling water
1 envelope Knox unflavored gelatin
2 (8 oz) pkgs non-dairy cream cheese
1/4 tsp stevia extract powder
2 Tblsp raw sugar
1 tsp vanilla extract

Bring 1 c  water to boil in glass measuring cup in microwave.  Stir in gelatin until it completely dissolves.  Beat cream cheese, stevia, honey, and vanilla in large bowl with mixer until smooth.  Slowly beat in gelatin mixture.  Pour into prepared crust. Garnish with berries or cherries and chocolate sauce

Crust

1 c pecans
3 Tblsp almond meal
3 Tblsp margarine
2 Tblsp honey

Use food processor and mix together.  Press into 9" pie plate.  Bake at 375 for 8 minutes.  Let  cool.

Chocolate Sauce

6 Tblsp cocoa powder
1 tsp stevia extract powder
1 c coconut or almond milk
2 Tblsp raw sugar
1 tsp vanilla extract
1 Tblsp margarine

In small pan, stir the stevia into the cocoa.  Stir in about half of the milk.  Bring to a light boil.  Add the honey.  Gradually stir in the rest of the milk while mixture is boiling.  Boil 2-3 minutes.  Remove from heat.  Stir in the vanilla and margarine.