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.

Chocolate Chip Cookies (Gluten Free, Dairy Free, Corn Free, Soy Free)

These are my daughter's favorite Chocolate Chip Cookies.  You would never know they are Gluten Free!

2 1/4 Cups Plus 2 tablespoons Gluten Free Flour Blend #1
2 tsp baking powder
1 tsp Hain baking Soda
1/2 tsp salt
1 Cup dairy free butter (softened), coconut oil, or applesauce
1 Cup brown sugar, coconut sugar, or sucanat
1/2 Cup sugar
2 eggs
1 bag enjoy life chocolate chips
1 Cup Chopped Nuts (Optional)

1. Preheat oven to 375 degrees
2. In small bowl mix flour, baking powder, baking soda, and salt.
3. In a large bowl mix together dairy free butter option, sugar and eggs.  
4. Add dry ingredients to wet ingredients and mix until blended.
5. The dough will look like it needs more flour.  But they actually turn out best if you resist the urge to add additional flour.
6. Spoon onto a baking sheet lined with parchment paper approximately 2" apart.
7. Bake 8 -10 minutes
8. Cool on wire rack.
9.  Enjoy!  (Freeze any extra)

Keep pantry stocked for quick meal preparation

We all lead busy lives.  Whether we have food allergies or not, eating at home is a lot easier if you keep your house full of staples, so you can quickly throw together a wonderful meal; even when you are tired after a long day.

I try to keep my house stocked with some fresh fruit and vegetables that can be eaten on their own or thrown into a salad.  I find that with just a little fresh fruit, nuts and lettuce of choice.  One can quickly make a boring meal seem gourmet.

Recommended Staples:

• Fruit
• Vegetables Fresh & Frozen
• Rice
• Gluten Free Noodles
• Quinoa
• Potatoes (can be used in many ways)
• Spaghetti and other Allergy friendly Sauces 
• Meat/Fish (buy when it is on sale and store in freezer)
• Nuts
• Peanut Butter
• Jelly
• Gluten Free Flour Blend 
• sugar/honey/maple syrup/Agave
• Gluten Free Crackers
• Rice Cakes
• Gluten Free Soup for when sick
• Spices
• Garlic/Onions

Another tip is to have a list of quick meal & Snack ideas posted in your pantry or on your fridge.

The easier you make it for yourself the more you will enjoy cooking and eating at home.  When you are dealing with food allergies, it is often easier to eat at home.  If you make it easy, it won't feel like drudgery.

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.

Chocolate Banana Nut Bread (Gluten Free, Dairy Free, Soy Free, Corn Free)

I love banana bread, so I often buy extra banana's in hopes of them ripening before we eat them.  But when I don't have enough to make Banana Bread, I freeze them and save them for when I am ready!  This recipe yields 2 loafs.  I usually make 2 loafs at a time and freeze one (assuming we don't eat it before I can do this).

2 1/2 Cups Gluten Free Flour #1
4 tsp Baking Powder
3 tsp Cinnamon
1 tsp salt
4 eggs
1 Cup Brown Sugar
1 Cup Sugar
6 Medium Banana's
1 Cup Oil
1 Cup Walnuts (optional)
1 Cup Chocolate Chips (optional)

(It is good with or without nuts and or Chocolate Chips)

1. Preheat Oven to 350 Degrees.
2. Mix the dry ingredients in a small bowl.
3. In another bowl, mix the bananas, eggs, and oil.  Add the Sugar.
4. Mix in the dry ingredients until blended.
5. Add the Nuts and Chocolate Chips
6. Pour into 2 greased or lined with parchment paper loaf pans
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Bread (Gluten Free, Dairy Free, Soy Free, Corn Free)

This recipe makes two loafs.  It is very easy and delicious!  When I make it, I tend to not measure the nuts and chocolate chips.  So the amount will vary a little depending on my mood. 

• 3 Cups Gluten Free Flour #1 (See Recipes)
•  1 teaspoon of salt
• 1 Cup  Sugar
• 1 Cup Brown Sugar
• 2 teaspoon baking soda
• 1  (15 oz) Can Pumpkin
• 1 Cup oil
• 4 eggs, beaten
• 1/2 cup water
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 3/4 cup chopped walnuts (optional)
• 1/2 Cup Chocolate Chips (optional)

1. Preheat oven to 350 Degrees
2. Mix Flour, Spices, Sugar, Baking Soda, and Salt together in a bowl.
3. In another bowl mix together Eggs, Pumpkin, water, and oil.
4. Add dry ingredients to wet ingredients.  When almost mixed add nuts and chocolate chips.  Mix until blended. Grease or Line two bread pans with parchment paper.
5. Pour batter evenly into the two pans
6. Bake 55-60 minutes or until done.