Sweet and Sour Chicken

3 to 4 boneless chicken breasts 

2 large eggs 

1 teaspoon of gluten-free soy sauce 

1 cup of gluten-free corn starch 

1 teaspoon of salt a dash of pepper 

1/4 cup canola oil 

3/4 cup sugar 

4 tablespoons ketchup 

1/2 cup distilled white vinegar or or apple cider vinegar 

1 tablespoon of gluten-free soy sauce 

1 teaspoon sesame oil or sunflower oil 

1 teaspoon of garlic

 instructions 

1- preheat the oven to 375° 

2- cube the chicken and set aside in a large bowl

3- mix the eggs and soy sauce together in a small bowl 

4- pour the egg mixture over the chicken and stir until covered 

5- mix together the cornstarch salt and pepper and pour over the chicken. Stir until the chicken is well coated with cornstarch 

6- heat 1/4 cup of oil in a large skillet brown the chicken but don't kick cook it through whisk together the sweet and sour sauce 

7- once the chicken is browned place it in a greased baking dish pour the sauce over the chicken evenly 

8- bake for one hour stirring the chicken every 15 minutes 

9- serve with fried rice and enjoy

Cinnamon Roll Pancakes

INGREDIENTS

• Cinnamon Filling:
• 4 tablespoons unsalted butter, melted
• ¼ cup + 2 tablespoons packed light brown sugar
• ½ tablespoon ground cinnamon
• Cream Cheese Glaze:
• 4 tablespoons unsalted butter
• 2-ounces cream cheese, at room temperature
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• Pancakes: (Can also use a mix, I use Pamela's)
• 1 cup GF flour (I use Pamaleas) 
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil

INSTRUCTIONS

1. To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
2. For the glaze: In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
3. To make the pancakes: Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
4. Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
5. Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

Pretzel Jello

2 cups pretzels crushed 
3 tablespoons of sugar 
3/4 cup margarine melted 
8 ounce cream cheese 
1 cup sugar 
1 8 ounce tub of Cool Whip 
2 small packages of raspberry Jell-O 
2 cups of boiling water
2 10 ounce packages of frozen strawberries not thawed. 

1- mix pretzels sugar and butter together press into a 9 x 13" pan bake at 375 for 8 to 10 minutes

2- let cool 

3- mix cream cheese with 1 cup sugar fold in Cool Whip and spread over pretzel crust

4- chill 

5- combine Jell-O boiling water and berries and pour in bowl

6- place in the fridge

7- once the jello is set, pour over cream cheese layer and chill some more.

8- serve 

Taco Soup

Fry in pot:
1 lb hamburger
1 medium onion diced

Add:
2 cans stewed tomatoes (chopped)
8 oz can of tomato sauce
1 can of corn with juice
1 can kidney beans

Add:
1 pkg taco seasoning
1 can of Rotells (hot medium or mild)

cook for 15-20 minutes. Serve with cheese, sour cream and tortilla chips

Mongolian Beef

1 lb of flank steak, thinly sliced crosswise 

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.  

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Baked Potato Casserole

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on) 
• 1/3 cup olive oil  
• 1 1/2 tsp. salt 
• 1 TBS. freshly ground pepper 
• 1 TBS. paprika  
• 2 TBS. garlic powder  
• 6 TBS. hot sauce 

Topping: 

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 
• 1 c. crumbled bacon  
• 1 c diced green onion 

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing. 

Enjoy!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. 

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.

Baked Spaghetti

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Layered spaghetti casserole topped with french fried onions. A family favorite!

Author: Scooter

Serves: 10

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 large can spaghetti sauce (26.5 ounces)
• 1 tablespoon butter
• ½ cup chopped green peppers (I usually omit or substitute red peppers)
• ⅓ cup chopped onions
• 8 ounces cream cheese
• 2 tablespoons milk
• Fresh grated Parmesan cheese
• French-fried onions (small can)

Instructions

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
5. Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
6. Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient--don't let them burn.)

Cajun Chicken Pasta

Ingredients:

• 8 ounces uncooked GF linguine 
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped 
• salt to taste
• Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Zucchini Salami Chicken

Zucchini Salami Chicken

(2 servings)

1 Package of Sliced Salami
1 Zucchini
1 Yellow Squash
3 Tbs Butter
2 Chicken Breasts

Slice up zucchini and squash and sautee in a frying pan with butter until soft, set aside. Slice up chicken breasts and cook in large frying pan. Add in salami slices (I add as much or little as I want there really isn't an exact amount) Let the salami season the chicken for a few minutes then add the zucchini and squash to the pan. Pour onto your plate and enjoy!

Ruths Chris Sweet Potatoes

Crust
1 Cup Brown Sugar
1/3 Cup GF Flour
1 Cup Chopped Pecans
1/3 Stick of Butter - melted

Sweet Potato Mix
3 Cups of Mashed Sweet Potatoes
1 Cup Sugar
1/2 Teaspoon Salt
1 Teaspoon Vanilla
2 Eggs- Beat Well
1 Stick of Butter (1/2 Cup) Melted

Directions
Combine brown sugar, flour nuts and butter in a mixing bowl. Set Aside.
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in that order. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the crust mixture on top. Bake for 30 minutes. Allow to set for 30 minutes before serving