Beef Enchiladas

Beef Enchiladas

2 pounds ground beef
Salt and pepper to taste
1 package taco seasoning (or to taste)
1-4 oz can green chilies
8 ounces cream cheese
1 1/2 cups cheddar cheese, grated
1 1/2 cups pepper jack cheese, grated
1 - 28 ounce can La Victoria Enchilada Sauce
Corn Tortillas

Combine grated cheeses and set aside.

Brown ground beef.  Salt and pepper to taste.  Add taco seasoning, green chilies, cream cheese, and 1/4-1/3 can enchilada sauce.  Combine thoroughly.

Put several tablespoons of the mix in a corn tortilla.  Sprinkle with the shredded cheese.  Roll up the tortilla and place in a greased baking dish.  Roll up all the tortillas until the filling is used.  Pour and spread the rest of the sauce over the rolled tortillas.  Sprinkle with cheese.

Bake in 350 degree oven for 30 minutes.

Easy Smoothies

Easy Smoothies

I love smoothies!  They are fast, easy, and delicious.  And, depending on what you add, they are definitely gluten free.  You can pretty much put anything in a blender and drink it.  I love it!  Here is my basic recipe.

1 1/2 cups milk
1 scoop vanilla ice cream or about 3/4 cup vanilla yogurt
1 cup frozen fruit (blueberries, strawberries, mixed fruit--whatever)
1 banana

Blend in a blender until desired consistency.  You may need to add more or less milk depending on how thick you want it.

If you want some crunch, you can add a few ice cubes and blend them up too.

**If you want your smoothie a little sweeter, you can add a little sugar to the mix and blend until it is combined.

Remember, you can do anything you want.  For variations on this try fruit juice instead of milk.  Try fresh fruits--if I did this, I would definitely add the ice cubes.  Smoothies need to be cold!

GF Pumpkin Chocolate Chip Cookies

GF Pumpkin Chocolate Chip Cookies

Gluten Free, Dairy Free

Ingredients:

1 15 oz canned pumpkin

1 1/2 cup white sugar

½ cup brown sugar

1 cup applesauce

3 eggs

3 cups GF flour mix (see flour substitutions)

1 cup Brown rice flour

¾ cup oatmeal flour

5 teaspoons baking powder

1 teaspoons nutmeg

1 teaspoon cloves

1 teaspoon allspice

1 teaspoon salt

2 teaspoon baking soda

1 Tablespoon vanilla almond milk

2 tablespoon vanilla extract

4 cups semisweet chocolate chips

1 cup chopped pecans or nut of choice (optional)

Directions:

Step 1:Combine canned pumpkin, both sugars, applesauce, and eggs.  Mix well.

Step 2:In a separate bowl, stir together GF flour mix, brown rice, oatmeal flour baking powder, nutmeg, cloves, allspice, salt and baking soda.  Combine with a fork well.

Step 3: Add flour mixture, milk and vanilla to pumpkin mixture and mix well.

Step 4: Add chocolate chips and pecans mix just until combined.

Step 5: Drop by spoonful on greased cookie sheet and bake at 350 degrees  for approximately 10 minutes or until lightly brown and firm.  Cool on cooling rack for 5 minutes and enjoy!

Creamed Corn Bread

Creamed Corn bread

Recipe modified from Alton Brown-food network

Gluten Free, Dairy free with substitute

Ingredients

•   2 cups yellow cornmeal

•   1 teaspoon kosher salt

•   1 tablespoon sugar

•   2 teaspoons baking powder

•   1/2 teaspoon baking soda

•   1 cup buttermilk or unsweetend Almond Milk with 1 TBSPN lemon juice

•   2 eggs

•   1 cup creamed corn

•   1 TBSPN honey

•   2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

***Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

***I just preheated my metal cake pan and then sprayed it with cooking oil.  Then cooked it in the oven.

Crockpot Chili

Crockpot chili

Gluten Free, Dairy Free

1 pound ground beef or ground Turkey

1 large onion, chopped (1 cup)

1 can (28 oz) hunts seasoned sauce for chili

1 can (15 oz) tomato sauce

2 teaspoons chili powder

2 teaspoons ground cumin

¼ teaspoon dried oregano leaves

1 can black beans

1 can (19 oz) Progresso® red kidney beans, drained, rinsed

Shredded Cheddar cheese, if desired

Puree Hunts seasoned sauce for chili and 1 large onion in blender.

Cook ground beef in pan and put in crockpot cover with sauce mixture.  Add tomato sauce, seasonings, black beans, red kidney beans and cook for 6 hours on low.

Before serving add salt, pepper, onion powder, and garlic powder to taste.  Enjoy!

***You can put cheddar cheese in chili before serving or let each person put in their own.

Fried Chicken Tenders

Fried Chicken Tenders

Gluten Free, Dairy Free

12 boneless skinless chicken tenderloins, thawed

Mix together in bowl, egg mixture:

2 egg

1 teaspoons salt

1 tsp pepper

2 TBSPNS Olive oil

Olive oil enough to cover bottom of skillet to fry chicken

In baggie mix the following, flour mixture:

1 cup cornstarch

½ cup Brown rice flour

1 tsp onion powder

1 tsp garlic salt

1 tsp coarse pepper

1 tsp paprika

Dip chicken tender in egg mixture and then in flour mixture.  Cook in ½ inch hot oil in frying pan.  Cook chicken for about 5 minutes on each side or until cooked all the way through.

Serve with fresh cooked baked potatoes!