Category Archives: Recipes

Mexican-Style Pork and Potato Verde


This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 3-4

Ingredients
1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)

Directions
1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!

Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.

Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.

Gluten Free Chicken Enchilada Bake
This incredible meal is not only simply divine, it’s also fairly simple to make.

Gluten Free Chocolate Snickers Cookies
These soft, rich cookies use two of my favorite candy bars; Dove Chocolates & Snickers!

Olive Garden Gluten Free Pumpkin Cheesecake

This pumpkin cheesecake is the perfect dessert for Thanksgiving and fall festivities. This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.

Prep Time: 20 minutes
Cook & Chill Time: 5-1/2 hours
Yields 10-12 slices

Ingredients
Crust
1 ½ cup gingersnap cookie crumbs
6 Tbsp unsalted butter, melted

Filling
3 pkgs (8 oz) cream cheese, at room temperature
1 cup sugar
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Toppings
whipped cream
gingersnap cookie crumbs
caramel drizzle

Directions
1. Grease a 9-inch spring form pan. Combine gingersnap crumbs and butter in bowl, mix well. Press mixture firmly into prepared pan and refrigerate.
2. Preheat oven to 350 degrees.
3. In large bowl, beat cream cheese, sugar and spices until smooth, light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping side of bowl after each addition. Stir in cream.
4. Pour batter into crust. Bake in preheated oven for 50 minutes. Let cheesecake remain in warm oven for another 45 minutes. Cover and refrigerate for at least 4 hours. Top each piece with whipped cream, cookie crumbs and caramel drizzle when serving. Enjoy!

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. If you don’t have gluten free ginger snap cookies, simply crush regular short bread cookies into crumbs. The shortbread cookies will taste just as delicious for the crust.  

Gluten Free New York Cheesecake
This light, refreshing dessert is unlike any other – it truly is the perfect cheesecake.

Simple Gluten Free Apple Streusel
This gluten-free recipe is real simple to make and taste incredible.

Gluten Free Bisquick Pancakes

This recipe is from GlutenFreely, and commonly located on Bisquick Gluten Free Mix. I found this recipe to be simple to make, and taste just like traditional pancakes.

Start to Finish: 10 minutes
Yields 8-10

Ingredients
1 cup Gluten Free Bisquick mix
1 egg
1 cup milk
2 Tbsp olive oil

Directions
1. In medium bowl, stir ingredients until well blended.
2. Heat greased griddle, pour slightly less than 1/4 cupfuls onto hot griddle.
3. Cook until edges are dry. Turn; cook until golden. If the pancakes are browning too fast and turning out darker than you prefer, turn the heat down.

Pancakes are endlessly versatile. Add blueberries, raisins, cinnamon, or nuts to boost nutrition or calories. Make pancakes for dessert by adding chocolate chips, cinnamon and sugar, and whip cream. Top pancakes with fresh fruit, powdered sugar, butter and/or syrup.

Double your batch to save leftovers for a busy week. Place leftovers on a  plate with plastic wrap, and store them  in the fridge. Reheat them in the toaster over for breakfast, quick snack or dessert.

Babies and kids love pancakes, but then again don’t we all. Pancakes are suitable for babies over the age of one. Enjoy and have fun!

The Best Gluten Free Pumpkin Bread
This moist, delightful pumpkin bread is truly one of my all time favorite recipes!

Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?

Gluten Free Best Ever Corn Dogs

Corn dogs are a great meal for the whole family to enjoy. I came across this recipe on Gluten Freely. This recipe was surprisingly delicious and fairly easy to make.

Start to Finish: 30 minutes
Serves 6-8

Ingredients
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cups Bisquick Gluten Free mix
2 Tbsp sugar
1 egg, beaten
2/3 cup milk
1 (16 oz) pkg gluten free hot dogs
Sticks, if desired

Directions
1. In deep fryer or heavy saucepan, heat 3-inches oil to 375°.
2. In medium bowl, mix cornmeal, Bisquick and sugar. Beat in egg and milk with whisk. Batter consistency will be of thick pancake batter. If needed, add extra Bisquick mix to thicken.  Place hot dogs on sticks, or cut into bite-sized pieces. Roll hot dogs in batter until covered.
3. Fry in hot oil 3-5 minutes or until golden brown. Hot dogs may need to be flipped once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs. Serve with ketchup and mustard. Enjoy!

Double this recipe and freeze the leftovers for a busy day. Allow corn dogs to cool to room temperature, then place corn dogs on baking sheet and freeze. Once corn dogs are fully frozen, put them into freezer bags. Reheat the corn dogs in oven at 400° for about 20 minutes.

Gluten Free Chicken Enchilada Bake
This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling.

Easy One-Dish Lemon Chicken & Potatoes
This easy recipe is a complete meal in one delicious dish.

Gluten Free Chicken Enchilada Bake

This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling. Not only is it simply divine, it’s also fairly simple to make. 

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Serves 6-8

Ingredients
1 large onion, chopped
2 Tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 (8 0z) cream cheese
2 lbs boneless-skinless chicken, cooked and shredded
3/4 cup salsa
1 (8oz) pkg mild cheddar cheese, shredded
16 corn tortillas
2 (14 oz) cans enchilada sauce

Directions
1. Preheat oven to 350°.  Have one 9×13-inch  baking dish ready. Spread one can of enchilada sauce on the bottom of pan.
2. In large saucepan, saute onion in oil over medium-high for 5 minutes or until onions are translucent. Add chili powder, garlic powder and ground cumin.
3. Add cream cheese to large saucepan, cook over low-heat stirring constantly until melted. Add chicken and salsa, stirring over medium-high heat for 2-3 minutes until hot. Remove from heat, add 1-1/4 cups of cheddar cheese.
4. Spoon 1/3 cup mixture into each corn tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 25-30. Enjoy!

Cook the chicken on the grill while preparing the mix or simply cook the chicken ahead of time. I usually prepare the enchilada mix, while my spouse grills the chicken. Don’t be afraid to put your man to work, too.

Gluten Free Taco Seasoning
See which brands of taco seasoning are gluten free.

Gluten Free Taco Pasta Toss
Check out this Rachael Ray recipe with a gluten free twist.

Gluten Free Chocolate Snickers Cookies

These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Prep Time: 20 minutes
Baking Time: 10-12 minutes

Ingredients
1 bag Dove Milk Chocolate Miniatures
1/4 cup butter
1/4 cup firmly backed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups multipurpose gluten free flour
1/2 tsp baking powder
1 bag Snickers Brand Miniatures, chopped

Directions
1. Preheat oven to 350°.
2. In large microwave-safe mixing bowl, melt all dove promises in microwave for 1 to 1-1/2 minutes. Stir the chocolate until smooth.
3. Add butter, sugar, eggs and vanilla. Stir in the flour and baking powder. Add 1 cup of chopped Snickers.
4. Drop heaping Tbsp of batter on to ungreased cookie sheet. Bake in preheated oven for 9-10 minutes. Cool on cookie sheet for 1-2 minutes. Move to wire rack to cook completely.

Be sure to move the cookies from the cookie sheet to the wire rack to cool completely. This will prevent cookies from crumbling. Enjoy!

Gluten Free Cream Cheese Cookies
Easy gluten free cream cheese frosting taste great with these soft, easy to make cookies.

Delectable Gluten Free Chocolate Dessert
Check out this simple chocolate dessert the whole family will enjoy.

Easy One-Dish Lemon Chicken & Potatoes


This easy recipe is a complete meal in one delicious dish.

Prep Time: 20 minutes
Cook Time: 30 minutes (grill) or  1 1/2 hours (oven)
Serves 3-4

Ingredients
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 1/2 lbs Yukon gold potatoes, cut into 3/4-inch cubes
1 medium onion, coarsely chopped
1/2 cup Greek or olive oil vinaigrette
1/3 cup quartered Kalamata olives (optional)
1/4 cup lemon juice
1 tsp dry oregano
1 tsp garlic salt
2 small tomatoes, chopped

Grill Directions
1. Mix all ingredients except tomatoes in a large bowl.
2. Add equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate.
3. Grill over medium heat for 30 minutes, or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amount of tomatoes over each. Enjoy!

Oven Directions
1. Preheat oven to 400°. Mix all ingredients except tomatoes in a large bowl.
2. Add equal amounts onto 4 large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate.
3. Place in preheated oven to cook for 1 1/2 hours, or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amount of tomatoes over each. Enjoy!

 

Plan Ahead - Prepare the meal ahead of time by completing steps 1 & 2, and simple throw the prepared recipe in the oven or on the grill to cook when ready, worry-free.

Gluten Free Taco Pizza
This delicious taco and pizza combination is a Midwest favorite.

General Tso’s Gluten Free Chicken
This recipe not only tastes great, but is also a lot of fun to make!

Zuppa Toscana Olive Garden Soup Recipe

This zesty sausage and potato soup is truly one of my favorite gluten free meals. This recipe taste just like the Zuppa Toscana soup served at the Olive Garden.

Start to Finish: 30 minutes
Serves 6-8

Ingredients
4 Tbsp or 1 (2.8oz) bottle bacon bits
1 large white onion, diced
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
3 large Russet potatoes
1 lb ground Italian Sausage (mild or medium)
1 1/2 tsp crushed red peppers
1 cup (half pint) of heavy cream
1/4 bunch of kale

 

Directions
1. In large saucepan, cook bacon, onions and garlic over low-medium heat for 10 minutes or until onions are soft. Meanwhile, slice the potatoes with the skins on.
2. Add chicken bouillon and water to pot and bring to a boil. Add sliced potatoes and cook until soft, approximately half an hour.
3. Meanwhile, cook Italian sausage and crushed red pepper in medium saucepan. Drain excess fat and set aside.
4. Add heavy cream, stir well. Stir in sausage and heat through. Add kale and serve. Enjoy!

 

Spicier To make this dish spicier add 2 Tbsp crushed red pepper and use medium ground Italian Sausage. This will give more of a hot, zesty kick to this filling soup.

I often freeze the leftovers to save for a day when I’m feeling under the weather. Nothing taste better than a delicious, homemade soup when your feeling under the weather. Best part is, all you have to do is heat the soup up.

Grandma’s Homemade Gluten Free Corn Bread
This delicious, moist cornbread recipe is one of my favorite comfort foods.

Classic Gluten Free Beef Stew
This comfort food is a complete meal in one simple dish.

Giant Fruit Salad

A fruit salad is the perfect gluten free side dish to share at any event.


Fruit Options

Apples, Bananas, Blueberries, Cantaloupe, Grapes, Honeydew, Oranges, Peaches, Pears, Pineapple, Raspberries, Strawberries, Watermelon

Tasty Extras
Almonds, Walnuts, Raisins

Save money and enhance the flavor by purchasing more of the fruits that are in season. Enjoy!

Storage 101
Enhance the life of your produce with this simple guide.

Homemade Strawberry Lemonade
This is a delicious, easy way to cool off on hot summer days.

The Best Gluten Free Pumpkin Bread

Truly one of my all time favorite recipes! The main reason I always make several loaves of this Pumpkin Bread is because it freezes so well. I can keep it in my freezer for several weeks and then simply set the loaf out on the counter to thaw for breakfast the night before. This delicious gluten free bread tastes as moist and fresh as the day I made it.

This recipe works great with three-2lb loaf disposable aluminum pans.  These pans are easy to give away, freeze and reuse.

Prep Time: 10 min.
Cook Time: 1 hour
Makes 2-3 loaves

Ingredients
3 ½ cups ‘King Arthur Flour’ multipurpose gluten free flour
2 tsp baking soda
1 ½ tsp cinnamon
1 tsp pumpkin pie spice
3 cups sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
2 cups Libby’s pumpkin puree
3/4 cup walnuts, chopped (optional)

Directions
1. Preheat oven to 350°. Grease and lightly flour 3 bread pans.
2. In large bowl, add all dry ingredients, mix well.
3. Add all other ingredients, mix until smooth and creamy.
4. Bake in preheated over for 1 hour or until toothpick poked in the middle of each loaf comes out clean.  Cool in pan. Enjoy!

I usually end up giving away the other two loaves, because otherwise I will eat all them all myself. This recipe truly is too delicious.

Easy Gluten Free Blueberry Muffins
This delicious, easy recipe makes a great breakfast and is easy to travel with.

Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?