Sweet Potato Fries/Roasted Potatoes

Although, this would of course always be Gluten Free.  I am including it because it is yummy and it is good to have  everyday meal or snack ideas ready. I sometimes make 1 baking sheet of regular potatoes and 1 with sweet potatoes/yams.  I also sometimes make homemade potato chips by following the same steps but slicing the potatoes rather than making them into fries.  This is one of my daughter's favorite foods (She likes it without the rosemary)!!!

1 Large Yam or Sweet Potato or 2 large Potatoes
Rosemary to taste
Salt to Taste
1- 2 TBSP Oil

1. Preheat oven to 420 Degrees
2. Peal Potatoes
3. Cut into Strips and make them  about 1/2 inch wide and 2 inches long (size up to you)
4. With pastry brush lightly brush oil onto the fries
5. sprinkle with salt and Rosemary
6. Bake in the oven for 20 minutes  (if you want to have lightly roasted potatoes take them out now..I love them this way too)
7. Turn over and bake an additional 10-20 minutes.  Bake until they are to your desired texture.  They will be good.
8. Enjoy!

Chicken Green Chili (Gluten Free, Dairy Free, Corn Free, Soy Free)

This is one of my all time favorite recipes.  If you can tolerate dairy it is very good with cheese and Sour Cream on it.  It helps if it is a little too spicy for your taste.  If you want it more or less spicy you can adjust the amount of jalapeno in the recipe.  I like to eat it straight but it is good for burritos, huevo's rancheros or enchilada's.

• 1 Cup Canola Oil
• 1 Cup Potato Starch
• 8 Cups Chicken Broth  (can use the broth from the chicken that you cook)
• 2 Cups Chicken (approximately 1 whole chicken.  You can use all white meat if you prefer)
• 1 Lg Onion
• 1/4 Cup Spike Seasoning
• 2 tsp salt
• 1 TBSP Red Chili Pepper
• 1 tsp black pepper
• 1 tsp white pepper
• 4 7oz cans of Diced Green Chile's
• 2 TBSP diced Jalapeno peppers
• 28 oz can diced Tomatoes (including juice)

1. In a large pot Boil chicken in 8 cups of water.   
2. When the Chicken is cooked thoroughly and is tender remove bones, skin and shred or cut the chicken into bite size pieces.  Set aside broth and chicken
3. Mix Potato Starch, salt, pepper, red pepper, white pepper and spike seasoning.  Set aside
4. In a large pan saute Onion in oil until tender.
5. add potato starch mixture.
6. Add Chicken Broth gradually stirring constantly with a wire whisk to keep it from clumping.
7. Add Chicken, Tomatoes, Green Chile's, and jalapeno peppers
8. Transfer to a crock pot and simmer on low for several hours until ready to eat.  Or....You can let it simmer on low for at least an hour to let the flavors blend.  I find it is easier and better to let it cook in the crock pot until I am ready to enjoy it.

Delicious Rice Stuffing (Gluten Free, Dairy Free, Corn Free and Soy Free)

This recipe is amazing!  Stuffing has always been my favorite part of Thanksgiving Dinner.  I have tried making Gluten Free stuffing and I have not liked it that much...This recipe is amazing.  I like it as much as the stuffing and I am NOT a huge rice fan!  

• 5 Cups Cooked rice (I use a blend of Calmati Brown Rice, Wild Rice, Sweet brown rice and heirloom red rice called Organic harvest Medley) (If you are planning to bake some in the oven you may want to cook Rice in Chicken Broth--I didn't because I was using leftover rice)
• 4 Large Celery Stalks  chopped including celery leaves (about 2 Cups)
• 1 Large Onion Chopped
• 1/2 Cup DF Butter or Coconut Oil
• 1 teaspoon sage
• 1 tablespoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon crushed thyme
• 2 TBSP Dried Parsley (or some chopped fresh)

1.  In a Large Skillet melt the butter substitute.  Saute the chopped onion and celery until partially tender.  
2. Add the cooked rice to the celery and onions.  fry the rice until it begins to get crispy.  
3. Add in the rest of the seasoning
4. Stuff in the turkey.  If you have any extra you can bake it in a casserole dish in the oven.

If you have a larger turkey you may need to double the recipe.  Feel free to season the stuffing with whatever seasonings that your favorite stuffing recipe uses.

Easy Turkey Meatloaf (Gluten Free, Dairy Free, Soy Free, Corn Free)

This is an amazingly easy and delicious turkey meatloaf.  The spinach adds some nice flavor and extra nutrients.  It is a good way to sneak some extra vegetables in.  (My daughter was suspicious of it the spinach the 1st time I served it.  I told her the green stuff was just like adding parsley which just adds a bit of mild seasoning and color).  Now she eats it happily every time I serve it.  I often double the recipe and make 2 loafs, you can either cook them both and serve for a larger crowd or have more yummy leftovers, or you can freeze one for a future meal (freeze before baking).

1 1 lb Ground Turkey or Chicken
2 cups Fresh Spinach Chopped
1/2 onion
1 egg
1/2 Cup Gluten Free Oats
3/4 tsp salt
1/2 tsp pepper

1. Preheat Oven to 350 Degrees
2. In a large bowl mix all the ingredients together.
3. Transfer to a loaf pan.
4. Bake 350 degrees 1 hour
5. Remove from oven and with a knife scrape the edge of pan, then flip over and remove meatloaf from pan.

Shepherd's Pie-Gluten Free, Dairy Free, Soy Free, Corn Free

This is a real crowd pleaser.  It also makes great leftovers!  I usually make 2 square pans so that I can freeze one for an easy meal for another day!

1 lb. Ground Meat
1 Onion
3 Cups Beef Broth
2 TBSP Potato Starch
Salt  (to taste)
Pepper (to taste)
2  12 oz pkg Frozen peas and Carrots
8 Cups Mashed Potatoes (about 8 potatoes)

• Preheat oven to 350 degrees Fahrenheit
• Chop onions
• In a pan saute onions and ground meat.  Until Meat is cooked thoroughly and onions are tender.
• Remove meat and onion mixture from pan and place on a plate with a paper towel to absorb the excess fat.
• In the same pan over medium heat, add potato starch and broth.  Add Salt and Pepper.  With a wire whisk stir constantly and cook until there are no clumps, and it thickens and boils.
• Turn heat off and add the frozen peas and carrots,  Stir for about 30 seconds then add the ground meat.  
• Transfer to a 9 X 13" pan or 2 square pans.
• Top with mashed Potatoes.
• With a Fork make lines going across horizontally then length wise.  Creating a criss cross pattern.
• (If you are going to freeze it for another day this is when you would do that.  Then you would thaw and follow the directions below.)
• Bake for 1 hour
• Then turn the oven to broil and place on the top shelf.   Broil  until the top is nicely browned.
• Enjoy!