Pepper Chicken

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup ketchup
3 tablespoons light soy sauce
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounce) sliced mushrooms, drained
Cooked white rice for serving

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes, stirring occasionally.
2.In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour.
3. Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.
4. Add peppers and mushrooms and simmer, covered, for 15 more minutes, stirring occasionally. Serve with rice.

Waikiki Turkey

3 cups diced turkey breast (chicken)
1/2 cup chopped onion
1/2 cup green pepper
3 T. teriyaki sauce
1 cup pineapple juice
2 T. vinegar
3 T. soy sauce
1/2 cup brown sugar
2 T cornstarch
1/2 cup frozen pea pods
1/2 cup carrot peels
1/2 cup pineapple chunks

Saute turkey with onion and bell pepper in teriyaki sauce. Remove from skillet. Stir in pineapple juice, vinegar, brown sugar, and cornstarch. Cook and stir until thick and clear. Remove from heat and vegetables, pineapple and turkey. Cool place in bag.

Thaw, heat, and serve over rice.

Gluten-Free Spanish Rice

1 can crushed tomatoes
1 can green chili's
4-6 servings rice, cooked
1 chicken bouillon cube
1/2 cup water
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. chili powder (more if you like it hot)

1. Preheat oven to 375 degrees
2. Dissolve bouillon cube in water and mix other spices
3. Put rice in casserole dish
4. Mix in tomatoes and green chili's
5. Pour water and spice mixture over and mix thoroughly
6. Bake uncovered for 20-30 minutes

Honey Lime Chicken

4 boneless Chicken Breast Halves
1 1/2 t Garlic Salt
1 T Oil
1 20 oz can Pineapple Rings
1/4 cup Honey
3 T Lime Juice
2 T Soy Sauce
2 t cornstarch

Cut chicken in strips and sprinkle with garlic salt. Brown oil. Drain pineapple and add 1/4 cup pineapple juice to skillet. Cover/simmer for 6-8 minutes. Remove chicken and add honey, lime juice, soy sauce, cornstarch, and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat and cool. Place chicken, sauce and pineapple rings in bag. Thaw, heat until sauce is hot and chicken is warm.

Serve over rice.

Candied Chicken

6 Chicken Breast Halves
1/2 t. Salt
1/8 t. Pepper
1 1/2 cup Maple Syrup
3/4 cup Vinegar
3/4 cup Ketchup

Salt and pepper chiken. Combine other ingredients and pour over chicken. Stir to coat. Bake uncovered for 1 hour at 325 degrees. Baste chicken with sauce for 15 minutes. Cool and place in bag. May be frozen before baking.

To serve:
Thaw, heat through. Serve with rice or baked potatoes. If sauce is too thin boil sauce only on stove top.

Polynesian Pork Roast

3-4 lbs Pork Roast
3/4 cup Pineapple Apricot Preserves
1/2 cup Brown Sugar
1 Clove Garlic, Minced
1/4 cup Apple Cider Vinegar
1/2 cup Soy Sauce
1/4 cup Molasses
2 cup Chix Broth

Place pork roast in crock pot. Combine all ingredients. Pour over roast. Cook on low for 8 hours. Cool place in freeze bag and divide in 2 or more meals.

To serve: Thaw, heat till sauce is bubbly. If you prefer thicker sauce remove roast and thicken sauce with cornstarch. Pull roast into serving slices and serve over rice.

Best Banana Bread

I just tried this out today and it was phenomenal! Even the non-GFCF eaters have loved it. I bought the flour blend from Namaste.

2 cups GFCF flour
1 tsp baking soda
1/8 tsp salt (I added slightly more)
1/2 cup canola oil
3/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
3 bananas mashed
1/2 tsp gluten-free vanilla (I used slightly more)
1/2 cup coarsely chopped walnuts (optional--I didn't add these as I'm allergic)

1. Heat oven to 325 F. Lightly spray 9 x 5 load pan with nonstick spray (I'm trying to find it there is a less chemical alternative...let me know if you find one)

2. In a medium sized bowl, sift together flour, baking soda, and salt. Set aside. In a large mixing bowl, mix together the canola oil and sugars. Add eggs, mashed bananas, and vanilla, stirring until well blended (I used the hand mixer). Fold in the dry ingredients and walnuts (if desired).

3. Pour batter into prepared pan and bake for approximately 65-75 minutes (mine was 65 and nice and toasty on top and sides). Transfer loaf to wire cooling rack and cool before serving.

Enjoy!

Mexican Casserole

1 lb. ground beef

1 medium onion or 1 Tbsp. minced onion

1 1/4 cup GFCF pasta, cooked

2 Tbsp. GFCF margarine (we use Nucoa)

1/3 C soy milk

1 can corn drained

1 can tomato soup

1 can mushrooms, drained

Preheat oven to 425 degrees. Brown Meat with onion, drain. Cook pasta. Drain and stir with margarine and milk until melted. Put meat, noodles, corn , tomato soup and mushrooms in large casserole dish.  Bake for 15-20 minutes or until bubbling around the edges.

Coconut Rice and WhiteFish Packets

1/2  Cup canned coconut milk

1/2 Cup Water

2 Cups instant rice

2 green onions sliced thin

4 white fish fillets, no skin

salt and pepper to taste

1/2 Cup marmalade

1 Cup pineapple chunks

Heat oven to 450. Prepare 4 sheets of aluminum foil. Soak the rice in coconut milk and water for 7 minutes.  Add the sliced green onions. Divide the soaked rice between the foil pieces.  Top with fish fillet.  Salt and pepper to taste then add the marmalade.  Surround the fillets with pineapple chunks and seal.  Place packets on cookie sheet in hot oven for 15-20 minutes or until fish flakes easily.  Serve in packets, careful of the steam.

Our Favorite Milk So Far

My kids prefer the regular or chocolate flavor over the vanilla but I love that it has Omegas and Fiber as well as Calcium.