Baked Broccoli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Broccoli Heads, remove stems

Garlic Salt

Olive Oil

In a large baking dish, arrange broccoli florets to cover the bottom of the dish.  Drizzle olive oil liberally, and sprinkle garlic salt to taste.  Bake on 400° for 20 minutes.

Serve warm.

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Corn Tortillas

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

3/4 Cup Cornmeal

2 Eggs

1 Cup Gluten Free Baking Flour

1 Teaspoon Salt

1/4 Cup Olive Oil

1.5 Cups Water

In a medium-size mixing bowl combine cornmeal, GF baking flour, and salt.  Add liquid ingredients, and stir thoroughly.  Pour a small amount of mixture into frying pan, coated in olive oil, on medium heat.  Cornmeal mixture in pan should be the thickness of a quarter.  Let cook for approximately 3 minutes, then flip until lightly browned on both sides.  Stir the mixture in the mixing bowl before pouring the second tortilla to avoid separation, and repeat process.

Makes approximately 10, 7″ tortillas.

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Picadillo & Corn Tortillas

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

2 Medium Onions, diced

1 Green Bell Pepper, diced

1 Yellow Bell Pepper, diced

3 Celery Stalks, diced

1/2 Cup of Black Olives

1 lb. Ground Turkey

1 (15 oz) Can of Black Beans (optional)

Olive Oil

Garlic Salt

Mrs. Dash Extra Spicy Seasoning

Coat large skillet with olive oil on medium-high heat. Add onion, bell peppers, and celery to warm skillet. Saute with occasional stirring to brown vegetable mixture.  Reduce heat to medium, add ground turkey and olives to the vegetable mixture. Season with garlic salt and Mrs. Dash Extra Spicy (to preference). Allow to cook about 10 minutes, stirring occasionally.  Add black beans and simmer for 5 minutes (optional).

Serve Hot over Corn Tortilla.

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Pumpkin Pudding

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 Medium-Large Gala Apples, peeled and finely sliced

1/2 Cup of Raisins

4 (15 oz) Cans of Pumpkin Puree

1/4 Cup Water

2 Pats of Butter (optional)

2 Teaspoons Organic, Ground AllSpice

2 Teaspoons Organic, Ground Cinnamon

1/2 Teaspoon Organic, Ground Nutmeg

1/2 Teaspoon Organic, Ground Ginger

2 Teaspoons Organic Vanilla Extract

2 Tablespoons Organic, Local Honey

In a large pot, combine sliced apples and raisins with water and butter (optional) on medium-low heat.  Cover and cook for about 30 minutes, stirring occasionally.  Allow apples to cook until very soft.  Add pumpkin, ground spices, honey and vanilla to the mixture.  Cover and cook on low heat for another 15 minutes.

Serve Chilled.

Makes approximately 10, 1 cup servings.

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Steamed Eggplant

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Eggplant, Cubed
1 Tbsp. Olive Oil
Garlic Salt
Ziploc Zip&Steam Bag

Cube eggplant into 1 inch squares.
Place in Zip&Steam bag with 1 Tbs olive oil.
Cook in microwave for approximately 6 minutes.
Pour onto serving dish, and add garlic salt to taste.

Serve Hot.

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Pasta with Meat Sauce

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Onion, DicedPasta Meat Sauce
1 Green Bell Pepper, Diced
1 Red Bell Pepper, Diced
2 Celery Stalks, Diced
2 Fresh Basil Leaves
2 (15 oz) Cans Tomato Sauce
1 lb. Ground Turkey
1 (15 oz) Can Black Beans (optional)

Olive Oil
Garlic Salt
Mrs. Dash, Extra Spicy

Gluten Free, Rice Pasta

Coat large skillet with olive oil on medium-high heat. Add onion, bell peppers, and celery to warm skillet. Saute with occasional stirring to brown vegetable mixture.
Reduce heat to medium, add ground turkey to the vegetable mixture. Season with garlic salt and Mrs. Dash Extra Spicy (to preference). Allow to cook about 10 minutes, stirring occasionally.
Add tomato sauce, basil leaves, and drained black beans (optional). Simmer on medium-low for another 5-10 minutes while boiling rice pasta in separate pot.

Serve Meat Sauce over Rice Pasta.

(Dairy – Grated, Parmesan cheese may be added to top of dish for flavor.)

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Creamy Potato Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 Onions, Finely ChoppedCreamy Potato Soup

1 Cauliflower, Cubed

1 Red Bell Pepper, Chopped (optional)

5 Small Potatoes, Sliced into thin medallions

4 Scallion Bunches, Chopped

2 Cups Chicken Broth

2 (15oz) Cans Cannellini Beans, Puree

Garlic Salt & Pepper to Taste

Light Olive Oil

Coat large pot with olive oil on medium heat.  Chop onions, bell pepper, and cauliflower, and place in pot.  Cook onions and cauliflower until soft, stirring occasionally, and adjusting heat for desired outcome (I cook on a higher heat to brown onions).

Steam sliced potatoes in microwave and add to pot once onion mixture is soft.

Immediately add chicken broth and pureed beans.  Stir.  Cover Pot, reduce heat to medium-low.  Simmer for approximately 10 minutes. (Adjust chicken broth measurement for preferred soup thickness.)

Add scallions and season to taste.  Stir.  Reduce heat and let sit for about 3 minutes.

Serve Hot.

(Dairy-Grated cheese may be added to top of soup for color and creamier texture.)

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