Meat Loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 2 pounds ground beef
• 2 large eggs
• 2 ounces applesauce
• 1 cup gluten-free cracker crumbs or gluten-free bread crumbs
• 1 medium chopped onion
• 1/4 cup chopped green pepper
• 2 teaspoons gluten-free Worcestershire sauce
• 1 cup gluten-free ketchup (I used Annie's Naturals Organic Ketchup)

Preparation:

Preheat oven to 400° F / 204° C

Combine all ingredients in a large mixing bowl. Use your hands to thoroughly blend the mixture. I like to use disposable gloves for this job! Add a small amount of milk or water if necessary to make the mixture moist.

Use a large spatula to turn the meat mixture into a 9x5x3-inch loaf pan. Press down and smooth the top.

Bake in preheated oven for 30 minutes and carefully remove pan and pour off excess fat. Spread ketchup over the top of loaf, return to oven and bake for an additional 30 minutes. Again, carefully pour off excess fat and serve warm.

Serves- 6-8

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Carmalized Bananas

INGREDIENTS

• 2 medium-small firm bananas, peeled
• 1/2 tablespoon butter
• 3 tablespoons light brown sugar
• 1/4 cup dark rum, or orange juice
• 1/8 teaspoon ground cinnamon
• 1 cup low-fat vanilla ice cream, or frozen yogurt

PREPARATION

1. Cut bananas in half lengthwise. Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top, cut side up. Cook undisturbed for 20 seconds, then add rum (or orange juice) and cinnamon. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice cream (or frozen yogurt).

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Pistachio Salad

Here's a little green salad for your St. Patricks day Party:

1 pkg instant pistachio pudding

1-15 oz can crushed pineapple (don't drain)

1/2 C chopped nuts (optional)

1-9oz carton cool whip

1 C small marshmallows

Mix dry pudding and can of pineapple, juice and all.  Add rest of ingredients.

Refrigerate at least 2 hours before serving.

Chicken and Broccoli Casserole

3 boneless cooked chicken breasts cut into bite size pieces
one bunch fresh broccoli
2 can cream of mushroom soup (Progesso has a GF), or cr of chicken
1/2 C milk
1/2 C Sour Cream or mayonnaise
1/4 t Curry Powder
2 t lemon juice
1/4 t black pepper
1/3 C bread crumbs
1 C cheddar cheese (or less)
3 T butter/margarine

Cook chicken, cut up. Cut up broccoli, place in 9X13 pan with 1/2 inch water, cover with plastic wrap, microwave 11 minutes or until tender. Drain water from broccoli. Put chicken on top of broccoli.
In bowl, mix together soup, milk, sour cream (or mayonnaise), curry powder, lemon juice and pepper. Spread over chicken and broccoli. Sprinkle with cheese. Melt butter, toss with bread crumbs and top casserole with mixture.
Bake uncovered 350 for 30 minutes.

Favorite Chicken

6 T Butter/margarine
4/5 chicken breasts cut up
1 glove garlic, minced
1 1/2 C uncooked rice
1/4 lb mushrooms, sliced
3 green onion chopped
3 C chicken broth
1 t basil
1 C cheese

In large skillet, melt 2 T butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about5 minutes. Add mushrooms, and green onion. Continue cooking,stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil: cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Make 6 servings.