Directions:
Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt and pepper. Cook 5 to 7 minutes or until pork is tender and no longer pink. Add plums, apples and apple cider. Cover, simmer 10 minutes or until fruit is tender. Meanwhile, in small bowl combine remaining ingredients; add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly; boil 1 minute. 4 (1-cup ) servings.

Ingredients:
1 - 8oz. box corn spaghetti
1 - 15oz. can pinto beans, drained
2 to 3 - 15 oz. cans flavored tomatoes (I used 1 can fire roasted w/garlic and 1 can w/green chilies)
½ to 1 cup frozen corn (I used the one w/ onions, peppers and beans)
leftover taco meat
left over taco toppings
tortilla chips

Directions:
Cook spaghetti according to package directions and keep warm. Heat taco meat and keep warm.  Puree tomatoes and heat in a pan. Heat beans adding a bit of water.  Add corn to the beans or heat separately.

Serve with leftover taco toppings on top and some broken chips too.

Tip: Fix extra taco stuff the day before with your tacos then this is really fast.

Directions:
Place oil, garlic, chili, ginger and onion in a soup pot and turn the heat to medium.  When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes.  Stir in carrot and squash, a pinch of salt and a generous sprinkle of Mirin. Sauté until just shiny with oil.  Add corn and beans (optional: add bacon) and stir gently.  Add water, cover and bring to a boil.  Reduce heat to low and cook for 30 minutes.  Season to taste with salt and simmer for 5 minutes more.  Serve garnished with fresh scallions (optional: sprinkle with Parmesan cheese).  Makes 5-6 servings.

Serves 2 makes one large plate full.

Ingredients:
One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy.
¼ teaspoon Gluten-Free vegetable or chicken bouillon
Dash of salt
1/3 Cup green onions (Hint below)
1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free)
2 ½   Table.  oil (I like Organic Sesame Oil for this on, but Sesame Oil will work)
2 tablespoons margarine
Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces.
Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces.

Directions:
Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier!

Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook.

I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!

Salad is best if it’s crispy fresh. So this is for a single serving, but it fills a dinner plate to the brim!

Ingredients:

• Tossed green salad mix. One healthy handful, chopped (You can buy this in a bag or you can mix it yourself—use iceberg, romaine, or any lettuce, mix w. carrots)
• Fresh spinach. One healthy handful, chopped (You can buy this is a bag also.)
• Grapes, ½ dozen, sliced into thirds.
• Mushrooms, large, sliced.
• Broccoli, ½ cup, lightly steamed in microwave Power 3, to soften for 2 minutes, then cubed.
• 1 hardboiled egg, chopped.
• Bacon bits, sprinkle on top.
• Gluten-Free trail mix, optional (make sure all small pieces.)
  

I called it "Passionate Mixed Green Salad" for a reason. I hope you swoon over it!

This gluten-free lentil soup recipe makes 6 servings.

Ingredients:

• 1 onion, chopped
• ¼ cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1½   teaspoon dried oregano
• 1 bay leaf
• 1 ½  teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 1 ½  cups dry lentils
• 8 cups water (or Gluten-free chicken stock)
• 2 cup spinach, rinsed and thinly sliced
• 2 tablespoons balsalmic vinegar
• Salt to taste
• Ground black pepper to taste
• One inch snippet of Kombu*

*Ask about “Kombu,” a seaweed, at your health food store. It comes in a sealed package. Snip off an inch with a pair of scissors, and  then put it in all of your bean dishes. It dissolves with no taste. It then helps you digest the meal without any gas problems!

Directions:
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.

NOTE:  Especially good served with brown rice.  You can even add a half cup of water and add rice as an ingredient into this recipe.

Ingredients:
4 chicken breasts
1 tomato, cubed (1 med. can diced tomatoes)
3 sticks celery, cubed
¼ green or yellow pepper
¼ red pepper, diced (or for the peppers you can get these by taking equivalent from frozen packaged peppers)
Handful chopped fresh parsley
Baked potato, skin on, cubed (you can use a raw potato)
Pinch salt
Sprinkle cinnamon sugar over the top (or 1/8 teaspoon of each)
1 teaspoon ginger
Sprinkle dry minced garlic over the top liberally  
2 cloves garlic
½ onion, sliced thinly** and caramelized (To caramelize, you place onion in a saucepan with onions and fry unions until brown. But you don’t have to caramelize the onion. Raw onion is fine.)

Directions:
Place in a 9” X 13” foil-lined baking dish (heavy-duty foil—enough to completely wrap the chicken and seal it tightly during baking) Coat foil on the inside with cooking spray or oil. Bake dish at 400 degrees for 30 minutes. Then reduce temperature to 350F degrees and bake for 20 more minutes.

Because of the combination of garlic, cinnamon and ginger on the chicken this dish tastes Indian and mildly exotic without smacking you in the head with curry.

**Kitchen secret:  every time I have a recipe which calls for onion I cut up several. Then I store them in the freezer in Ziplock bags. In each bag I put in ½ onion. I figure, why not go for the gold while I’m at it anyway?

Ingredients:
2 racks of baby back ribs
1/3 cup of McCormick’s Grill Mates Barbeque
1 bottle of gluten-free beer
Gluten-free barbeque sauce

Directions:
Remove the casing on the back side of ribs. Pour the bottle of beer in a large jelly roll pan. Add the ribs to the pan and sprinkle them with McCormick's. Cover tightly in foil and bake in the oven at 200F degrees for 4½ hours (up to 6 hours depending on size of ribs--we used small ones). Next, lightly coat the ribs with Gluten-Free Barbeque sauce and grill them on medium heat for 15 minutes. The ribs should fall off the bone and be very yummy!

(Makes 12 regular sized muffins)

Ingredients:
2/3 cup of gluten-free flour mix
1/3 cup of corn starch or potato starch (we used corn starch)
½ teaspoon salt (or up to 1 teaspoon to taste)
¼ teaspoon gluten-free baking powder
¼ teaspoon xanthan gum
2-3 whole eggs
1 cup milk or half & half
Drippings from roast beef (or use vegetable oil)

Directions:
Preheat oven to 425F.

Mix all dry ingredients well.  Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer.  Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream).

Pour a little beef drippings into each muffin cup.  I use about 1 tsp, in each, but we like ours "greasy".  You really just need to line the bottom of each cup for this to work.  Then put the muffin tins into the oven and heat until the oil is VERY hot.

Distribute the batter evenly into the 12 muffin cups and bake at 425F for 15 minutes.  If the puddings are well risen by then, turn the oven down to 375F and finish cooking them (should be about 5-10 minutes)  You can tell by looking at them how moist they are.  Just cook until they look right to you.

Ingredients:
8 oz. of Velveeta (add more if you want it really cheesy)
¾ of a bag of gluten free elbow macaroni
3 tablespoons butter
¼ cup milk (more if you want it really creamy)

Directions:
Make elbow mac and drain. Add other ingredients and mix until melted.

Ingredients:
4 cups cooked rice OR scant 2 cups raw cooked in 3 cups water
10 ounces raw chopped spinach (you can use frozen chopped spinach - defrost & pat dry)
½ cup chopped onion
3 tablespoons butter
4 beaten eggs
1 cup milk
1 ¼ cup grated cheddar cheese
1 tablespoon chopped parsley
½ teaspoon salt
Paprika sprinkled on top

Directions:
In a large frying pan sauté onions with salt in butter until soft or golden, as preferred. Add spinach and cook for 2 minutes covered. Combine all ingredients except paprika Grease cake pan or casserole. Spread out with spatula and sprinkle with paprika. Bake covered for 35 minutes at 350F.

Variations:
Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.

Ingredients:
6 cups gluten-free cornmeal
3 cups Open Original Shared Link
2 ½ teaspoon baking soda
1 ½ teaspoon salt
1 – 1 ½ cups sugar
3 cups buttermilk
2 ½ cups water
2 eggs (beaten)

Directions:
In a large mixing bowl add all dry ingredients and mix well. Add buttermilk and water and add in beaten eggs and mix well. If batter becomes stiff add small amounts of water, but not too much (I use a 40 ounce drinking glass and fill with mix to dip in prepared dogs). Dry off the hot dogs then roll them in gluten-free corn starch and tap well to move excess. Place your stick in dog and dip quickly into batter mixture then straight to the fryer cook until they are golden brown (4-5 minutes) and place them on paper towels until they are cool. I wrap each one in wax paper and freeze until we eat them and pop them in microwave to heat.