They're easy to make, easy to cook, and they add a savory twist to an otherwise mundane meal. I like to make them with Rice Chex, but you can also use your favorite gluten-free breadcrumbs.

Top them with a dash of parmesan or Romano cheese, and serve with meat dish like pork or lamb chops, and a salad, for a delicious meal.

Ingredients:
2 cups cooked or canned white beans, drained (set aside a few tablespoons of liquid from drained beans)
½ cup onion, chopped fine
⅓ cup crushed Rice Chex, or fresh gluten-free breadcrumbs
¼ cup dried or fresh parsley, minced
½ teaspoon of black pepper
1 egg, lightly beaten
2 strips of crisp bacon, chopped fine
1 to 1½ tablespoon of hot sauce (optional)
1 cup peanut oil (use other oil as needed)
parmesan or Romano cheese, grated (as desired)
salt to taste

Directions:
Heat oven to 200°F.

Mash the beans, but leave them lumpy. Add bean water as necessary to even out the paste.

Combine beans, bacon, onion, egg, parsley, salt, and pepper. Mix well.

Add crumbs (I like Rice Chex best, but it's important to crush them well) or cornmeal little by little until you can shape the mixture by hand.

Shape the mixture into patties, and cook in lightly oiled pan, 3-5 minutes each side or until golden brown on each side.

Warm patties at 200°F until they are all cooked. Top with grated parmesan or Romano cheese and serve.

Celiac.com 10/03/2012 - As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling.

This recipe will serve six adults, so adjust accordingly.

Ingredients:
6 skinless, boneless chicken breast halves
½ cup honey
½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried parsley
salt and pepper to taste

Directions:
Heat oven to 350 degrees F (175 degrees C).

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley.

Pour or brush half of this mixture over the chicken, until well coated.

Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear.

Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.

This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters.

Ingredients:
1 pound uncooked gluten-free macaroni (use Schar penne)
4 eggs
3 cups (2 cans) evaporated milk
2 cups water
2 tablespoons butter, melted
⅓ pound shredded American cheese
⅓ pound shredded cheddar cheese
⅓ pound shredded Monterey Jack cheese
2 teaspoons gluten-free mustard
1 teaspoon salt
½ teaspoon ground white pepper

Directions:
Heat the oven to 350 degrees F (175 degrees C).

In a large shallow baking dish, toss

Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed.

In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper.

Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle.

Remove from the oven, and let cool for 5-10 minutes before serving.

These days, with time being tight, I rarely get a chance to make pot roast. This recipe uses a slow cooker to make a delicious, moist and juicy pot roast with carrots, onion and potatoes. Even better, it is easy to prepare, and makes its own gravy.

This recipe will make 8-10 servings, depending on how hungry your eaters are.

Ingredients:
4 pounds chuck roast
salt and pepper to taste
5 tablespoons dry onion soup mix (recipe below)
1 (18 ounce) can Progresso creamy mushroom soup (it's gluten-free!)
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Directions:
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 10 hours.

Dry Onion Soup Recipe

Ingredients:
¾ cup dried minced onion
½ cup gluten-free beef soup stock mix (I use Open Original Shared Link)
¼ cup onion powder

Combine all ingredients. Store in an airtight container.
Use 5 tablespoons of dry mix to equal one envelope of onion soup mix.

In addition to being high in fat, deep-frying can sometimes be a hassle, especially in the summer, since it can heat up the house. So on hot summer days, or when I want a healthier version of my favorite chicken wings, I cook them outside on the grill.

Here's a recipe for chicken wings you can do on the grill. These wings taste great with your favorite gluten-free beer or other summertime beverages, and are sure to please your hungriest snackers.

Ingredients:

• 25 chicken wings, segmented and patted dry with paper towels
• ½ cup unsalted butter, melted
• 1½ cups hot pepper sauce (Louisiana Brand or other gluten-free brand)
• 2 tablespoons garlic powder
• 2 tablespoons onion power
• 2 tablespoons paprika
• 4 tablespoons lemon pepper
• 2 tablespoons coarse-ground black pepper

Directions:
In a large mixing bowl, mix together garlic and onion powders, paprika, lemon pepper and black pepper.

In a smaller bowl, stir in the melted butter, gluten-free hot pepper sauce and mix well.

Combine garlic powder, and black pepper together in a large mixing bowl, and mix well.

Note: If you buy frozen chicken wings, make sure they are well-thawed before you start preparing them.

Place chicken wings into a non-metallic bowl and pour some of the hot sauce mixture over them. Mix until they are well coated. Reserve the rest of the sauce for later. Keep the reserved sauce warm enough to keep the butter melted.

One by one, use tongs to place the chicken wings in the spice mixture and place on a plate. I usually let them sit for a half hour or so to dry a bit before cooking.

Place the wings on a medium-high heat on the grill--about 350-375 degrees F. Be sure to turn them as necessary and cook to desired crispness.

Grilled chicken wings tend to flare up quite a bit on the grill, so it’s a good idea to keep a squirt bottle of water near the grill.

Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

I like to serve them with sides of gluten-free ranch, or blue cheese dressing, along with some celery and/or carrot sticks. Oh, and don't forget your favorite gluten-free beer or beverages.

Ingredients:

• 3 Tablespoons vegetable oil
• 1 lb Russet baking potatoes, peeled, rinsed, and grated
• Salt and pepper
• ½ cup or so of Parmesan cheese, finely grated

Directions:
Shred the potatoes and put them in a bowl. Fill the bowl with water, dump the contents of the bowl into a strainer. Rinse until the water runs clear. Once potatoes are strained, allow water to run off.

Use a paper towel to lightly dry potatoes.

Toss potatoes in a bowl and coat the potatoes with Parmesan cheese.

Heat the oil in the pan to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick.

Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Flip only once! Continue to cook until they are golden brown on the bottom. Salt and pepper to taste.

Remove from heat and serve.

Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.

Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.

Ingredients:

• 1½ pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried gluten-free bread crumbs
• 2 tablespoons brown sugar
• 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar)
• ½ cup ketchup
• salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.

In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.

Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.

I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.

Ingredients:
12 ounce salmon fillet, cut into 4 pieces
2 cloves garlic, crushed
½ tablespoon of paprika
1 lemon cut into wedges, for serving
Coarse-grained salt
Freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F.

Season salmon with salt and pepper and paprika. Rub with garlic. Place salmon, skin side down, on a non-stick baking sheet or baking dish.

Bake until salmon is cooked through, about 12 to 15 minutes.

Serve with lemon wedges. I like to serve it with a side of rice, or with my favorite gluten-free pasta.

This recipe offers an easy way to prepare a delicious roast chicken.

Ingredients:
1 whole, fresh roasting chicken
Kosher salt and freshly ground pepper
2 cloves of garlic, crushed
1 lemon, quartered
1 large onion, halved
3 tablespoons extra-virgin olive oil
1 pound small red potatoes
1 bunch scallions
1 bunch baby carrots
¼ cup minced thyme

Directions:
Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables.

Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes.

Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.

Ingredients:
l pound of bacon
6 cups mustard greens
6 cups collard greens
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 teaspoon of sugar
½ teaspoon pepper
few dashes of red pepper hot sauce, such as Crystal or Trappey's
salt and pepper to taste

Directions:
Rinse greens several times to remove all grit.

Remove and discard thickest parts of stems. Chop greens coarsely.

Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain.

In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high.

Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar.

Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately.

Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.