This recipe comes to us from Jay Berger

2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 ½ cup coconut or Darifree milk
2 tablespoon arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
¼ teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 tablespoon Gluten-free Casein-free margarine chopped & chilled

Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

This recipe comes to us from Valerie Wells.

Ingredients:
Cut up chicken pieces
½ cup rice flour
½ cup corn starch
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika

Directions:
Lightly grease baking pan(s). Mix dry ingredients. Shake chicken pieces one or two at a time in dry mixture. Place chicken pieces in pan. Bake at 375F for 50 to 55 minutes.

5-6 cups cubed and dehydrated Food For Life Rice Almond Bread
2 Tbs. olive oil
3 cups chopped celery (or 1-2 Tbs. celery seed)
2 cups chopped onions
1 tsp. salt
1-2 tsp. cilantro
1-2 tsp. thyme
1-2 tsp. sage
black pepper
1-2 Cups gluten-free Chicken Broth

Prepare 1 to 2 cups gluten-free chicken broth. Prepare Food For Life Rice Almond Bread as follows: Cut into ½ cubes and put in food dehydrator for 8 hours (or put on cookie sheet and in oven on the lowest temperature for about 2-3 hours). Sauté chopped celery & onions in 2 TBS oil in large frying pan over medium heat until soft. Add spices & pepper as desired to taste. Pour in chicken broth & simmer over low heat for 15-20 min. Stir in bread until fully saturated in sauce & seasonings. Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.

Approximately 10 oz. Ground beef
1 (14-½ oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion
1/8 teaspoon cayenne pepper
1 (14-½ oz.) can Del Monte Sliced New Potatoes, drained
Cheese topping

Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.

2 cups fresh strawberries
2 large bananas
4 oz. tofu
1/8-¼ cup liquid sweetener (honey, fructose, etc.)
2-3 teaspoon vanilla flavoring (Id use the vanilla bean in the potato vodka tip)
Water or Juicere

Freeze the fruit before blending . (You can also use blueberries, raspberries, peaches, pears, kiwis, whatever your child likes and can tolerate.) Blend all ingredients thoroughly, adding just enough water or juice to bring the smoothie to the desired consistency.

This recipe comes to us from Jay Berger.

¼ cup brown sugar
½ cup mashed cranberry sauce
2 pounds ground turkey
¾ cup gluten-free milk liquid
¾ cup gluten-free bread crumbs or unsweetened gluten-free cereal crumbs
3 eggs, lightly beaten
1 ½ teaspoons salt
1/8 teaspoon pepper
¼ cup diced red onions
½ cup chicken broth (just enough to moisten)

Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.

This recipe comes to us from Lisa Wicklund.

1 large onion peeled and sliced
2 cups of Sylvan Border General Purpose Flour or other gluten-free flour recipe
Milk (or substitute) added to make a thin batter. Pour slowly until you reach a consistency that is not too thin nor too thick
Salt and Pepper to taste
1 egg
1 teaspoon of gluten-free Baking Powder

Get gluten-free oil hot in skillet pan and add onion/coated mixture to pan. Fry until golden brown.

There is little difference between the regular ones and gluten-free. You can add your own seasonings and make some real gourmet onion rings. This is what can be fun about this diet.

Ingredients:
1 box red quinoa
3 tablespoons good olive oil
1 yellow pepper
1 large onion
3 cloves garlic, smashed through garlic press
8 ounce package mushrooms, washed and sliced
1 bunch broccoli rabe, washed and chopped

Directions:
Start by preparing 1 box of Red quinoa according to package instructions. While the quinoa is cooking, heat up 2 tablespoons of the oil in a sauté pan, and sauté the onion and pepper together. Once the onion is translucent, add the broccoli rabe and the garlic, and sauté for just a minute or two. In the meantime, in a separate sauté pan, gently sauté the mushrooms in the remaining tablespoon of olive oil. When the quinoa is finished steaming, transfer to a casserole, adding in the mushrooms and the onion-pepper-garlic broccoli rabe mixtures. This is ready to eat right away. If you need to wait a bit before serving, you can cover it and keep it warm in a low 250F degree oven for a half hour.

You can add in more garlic if you wish. This casserole really sticks to the ribs, and will please vegetarians and meat-eaters alike.

This recipe comes to us from Nancy Haehl.

Ingredients:
4 cups chopped cooked skinless chicken breasts
¼ cup chopped green onions
¼ cup chopped green or red pepper
2 tablespoons chopped parsley
1 - 8 oz. can sliced water chestnuts drained and chopped
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper

Directions:
Preheat oven to 400F. Combine chicken and next 4 ingredients. Combine mayo and next 5 ingredients in separate bowl and stir well. Add mayo mixture to chicken mixture. Spoon into 11 x 7 casserole dish coated with cooking spray. Sprinkle with gluten-free cheese of choice and crushed gluten-free potato chips. Bake 13 minutes or until bubbly. Do not add chips until it is ready to bake. This is an easy recipe to make adjustments according to individual tastes.

Combined Directions:
Simmer with meatballs at least 30 min, thicken sauce with ½ cup water & corn starch. If you use a crock-pot it may take much longer.

Ingredients:
5 pounds chicken drummettes
Garlic salt to taste
1/3 cup catsup
1 cup cornstarch
1¼ cup brown sugar
3 eggs, beaten
2 tablespoons gluten-free soy sauce
2 tablespoons oil for frying
¾ cup cider vinegar
½ cup chicken broth

Directions:
Preheat oven to 300F. Wash drummettes and sprinkle with garlic salt. Roll them in cornstarch, then the beaten eggs. Fry in small batches in hot oil until browned. Remove to baking dish large enough to hold them all. In medium saucepan, mix together broth, catsup, brown sugar, soy sauce and vinegar and heat up to dissolve together. Pour over the chicken wings. Cover with foil and bake lightly for 1½ hours, basting or turning often. Serve hot or cold. Serves 10-12.

This recipe comes to us from Valerie Wells.

2 pounds beef cut into 1 inch pieces (or stew meat)
1 can S&W Ready Cut Tomatoes
6 ounce can tomato sauce (Contadina)
1 tablespoon fresh Rosemary leaves, minced
1 tablespoon fresh oregano leaves, minced
2 tablespoons chopped onion
4 cloves garlic, minced
Salt & fresh ground black pepper to taste
¼ cup tapioca pearls (sometimes called instant tapioca look in pudding section of store)

Load everything into crock pot & cook for 8 to 10 hours on low. Serve over pasta, rice, potatoes or spaghetti squash.