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.