Trim fat off pork chops. Rinse chops and pat dry. Mix rice flour with salt & pepper (I also use Penzey Spice’s Millennium rub). Dredge chops in rice flour mixture. Heat oil of your choice in pan. Brown chops on each side. Place in baking dish. Place one lemon slice on each chop. Mix equal amounts of ketchup, brown sugar and water. (About ½ cup each, depending on how many chops you’re making). Bake at 325 degrees for 90 minutes. Serve with rice.
Cabbage Roll Casserole
This tastes just like cabbage rolls, without all the trouble.

1 head of cabbage, sliced
2 cups cooked rice
1 – 1-1/2 pounds of ground beef (browned and drained)
1 medium onion chopped (brown with beef)
1 15 oz. can Nature’s Promise or other GF diced tomatoes
1-1/2 cups Imagine Natural Creations or other GFCF tomato soup *2 homemade recipes follow*
2 TBS brown sugar

In a large casserole dish (15x10 ish) layer cabbage, rice, cooked beef & onions, diced tomato and soup MIXED with brown sugar. Cover with foil. Bake 1-1/2 to 2 hours on 350 degrees. Voila! Serve with ketchup…

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Tomato Soup v1

3 qts sliced ripe tomatoes
6 onions, slice fine
8 TBS sugar
parsley, few sprigs
40 whole cloves
2 qts plus ½ c water
4 tsp salt
½ tsp pepper
6 TBS Earth Balance or other GFCF margarine
6 TBS Corn starch
*Whipped Cream (for those adults NOT on the GFCF diet)*

Boil tomatoes, onions, surgar, parsley, cloves, two quarts of water, salt & pepper until vegetables are thoroughly cooked. Strain through a food mill and add margarine. Add the cornstarch dissolved with the ½ cup water. Boil until slightly thickened. (For non GFCF, serve hot with a TBS of whipping cream). Makes 5 quarts.

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Tomato Soup v2

1-1/2 sticks of Earth Balance or other GFCF margarine, divide
2 TBS olive oil
1 large onion, thinly sliced
2 sprigs of fresh thyme or ½ tsp dried
4 basil leaves chipped, or ½ tsp dried
Salt & pepper to taste
2-1/2 lbs fresh, ripe tomatoes, cored
3 TBS Del Monte brand or other GFCF tomato paste
2 TBS corn starch
3-3/4 cups Pacific Organic or other GFCF Chicken Broth
1 tsp sugar

Heat one stick margarine in a soup pot and add olive oil. Add onion, thyme, basil, salt and pepper. Cook, stirring occasionally until onion is wilted. Add tomatoes and tomato paste and stir to blend. Simmer 10 minutes.

Place the cornstarch in a small bowl and add about 5 TBS of the chicken broth, stirring to blend. Stir this mixture into the tomato mixture. Add the remaining chicken broth and simmer 30 minutes, stirring frequently.

Put the soup through a food mill or sieve. Return to the heat and add the sugar and remaining margarine.

(For family members not eating GFCF, adding a TBS of whipping cream at the end to an individual bowl is delicious.)

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Baked Nuggets - I “created” this recipe (although I’m sure it’s nothing new) for both chicken and fish nuggets.

Fish or chicken cut into chunks
GFCF Potato chips or corn flakes
Salt & pepper to taste
Penzey Spice’s Green Goddess, or other spices that you like
Egg or egg substitute

Crush potato chips or corn flakes in a bag, using a rolling pin. Mix in salt, pepper and other spices your family likes to taste. Dip fish or chicken into beaten egg (add a tsp of water to egg) or egg substitute. Dredge chicken or fish into crumbs. Place in baking dish coated with cooking spray. Bake for 20-30 minutes at 350 degrees (checking for doneness occasionally).

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Mac & Cheese

1 bag Tinkyada or other GFCF pasta½ package Vegan Gourmet Follow-Your-Heart Cheddar-flavored cheese substitute
2 TBS Earth Balance or other GFCF margarine
1 TBS Rice flour
WestSoy Rice Beverage – Plain or other GFCF “milk”

Cook pasta according to package. In medium pan, melt 2 TB of margarine. Add 1 TB of rice flour. Cook for one minute. Add enough milk to make a thick sauce. Add in ½ brick of shredded cheese to create cheese sauce. Add enough milk for the consistency you like. Stir pasta back in. (You can also add GFCF hot dogs if you like.)

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Smothered Chicken with Garlic (from Pampered Chef)

3 TBS fresh rosemary or 1 TBS dried rosemary, divided
½ tsp paprika
½ tsp salt
¼ tsp ground black pepper
1 whole chicken (about 4 lbs)
1 lemon, cut into quarters
1 TBS olive oil
2 heads garlic, peeled (about 40 cloves)

Preheat oven to 375 degrees. Lightly spray a deep roasting pan with oil or PAM. Combine half of the rosemary with paprika, salt and pepper in a small bowl. Set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water and pat dry. Trim excess fat if necessary. Place lemon quarters and remaining rosemary inside the cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into roasting pan (or deep covered baker).

Brush outside of chicken with olive oil. Coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Remove cover and bake another 25-35 minutes until thermometer registers 180 degrees in thickest part of thigh and juices run clear. Remove chicken from pan. Let stand 10 minutes before carving. Remove garlic from drippings and serve with chicken.

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Cabbage Roll Casserole – This tastes just like cabbage rolls, without all the trouble.

1 head of cabbage, sliced
2 cups cooked rice
1 – 1-1/2 pounds of ground beef (browned and drained)
1 medium onion chopped (brown with beef)
1 15 oz. can Nature’s Promise or other GF diced tomatoes
1-1/2 cups Imagine Natural Creations or other GFCF tomato soup *2 homemade recipes follow*
2 TBS brown sugar

In a large casserole dish (15x10 ish) layer cabbage, rice, cooked beef & onions, diced tomato and soup MIXED with brown sugar. Cover with foil. Bake 1-1/2 to 2 hours on 350 degrees. Voila! Serve with ketchup…

Chocolate Bliss Bites – Amy shares this favorite cookie recipe that she found in Prevention magazine. She tells us, “These sinfully delicious cookies have a rich chocolate flavor – yet are low in carbs, have zero fat, and contain only 25 calories each. In fact, you could eat ten of them and still not equal the calories in one piece of chocolate cake! And yes, they’re GFCF, too.”

½ c unsweetened cocoa powder
Pinch of salt
½ c. sugar, divided
3 large egg whites
1/8 tsp cream of tartar
1 tsp Giant pure or other GF vanilla extract
1 TBS Domino or other GF confectioners’ sugar

Preheat oven to 300°F. Line 2 baking sheets with foil. In a small bowl, sift together cocoa, salt, and ¼ cup of the sugar. In a large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining ¼ cup sugar, ½ tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonfuls about 1” apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners’ sugar.
Makes 24 cookies. Per cookie: 25 cal, 1 g protein, 6 g carb, 0 g fat, 0 g sat fat, 0 mg cohol, 0.5 g fiber, 13 mg sodium.

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Orange-Sesame Chicken – We enjoy this with polenta (just slice and bake). The orange-sesame sauce is so good over the hot polenta!

1 small whole chicken (about 4 pounds)
1 c Sunrise Valley or other GF Orange Juice
1/3 c sesame oil
1 tsp thyme leaves
1 tsp tarragon leaves
2 tsp sesame seeds
1 TBS + 1 tsp corn starch
2 TBS + 2 tsp cold water

Rinse chicken, pat dry, and place in roasting pan.

Whisk together next five ingredients (through seeds) and pour over chicken. Cover and bake at 300 for two hours or until cooked through. Remove chicken. Bring broth to a boil. Combine corn starch and water until smooth. Pour into broth and stir until thickened.

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Carrot Cookies – Cookies for breakfast?! Well…maybe. These “cookies” might be just the thing to jazz up your breakfast or snack options.

½ T flax meal
1 T hot water
½ c tapioca flour
¼ c garbanzo bean flour
3/8 c brown rice flour
2 T sweet rice flour
½ tsp cream of tartar
¼ tsp baking soda
¼ tsp salt
½ c Earth Balance or other GFCF “butter”, softened
½ c brown rice syrup (or use sugar)
¾ c raw carrot, shredded

Combine flax meal and hot water and let sit for 10 minutes. (Note this is a replacement of “half” an egg.) Meanwhile, combine flours, cream of tartar, soda, and salt and set aside. (Note: cream of tartar and baking soda are replacement for 1 tsp baking powder.) Beat butter and syrup together with an electric mixer. Add carrot and flax mixture and mix well. Stir dry ingredients into wet. Drop by teaspoons onto an ungreased baking sheet (I covered with release foil) and bake at 375 for 12 minutes.

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Porcupines – When a friend loaned Raegan the book, "Lori Bakes Gluten and Casein Free for Kids", she found this perfect-for-potlucks recipe. Thanks for sharing it with us, too!

Sauce:
1 (15oz) can Giant or other GF tomato sauce
1 c water
1 c V-8 or other GFCF vegetable juice
1 TBS brown sugar
1 tsp Giant or other GFCF Worcestershire sauce

Meatballs:
1-1/2 lb. ground beef (lean)
1/2 c water
1/2 c uncooked long grain white rice
1 egg
1/2 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1 TBS dry minced onion flakes
1/2 tsp Giant or other GFCF Worcestershire sauce.

Mix sauce ingredients: set aside. In a medium bowl, combine porcupine ingredients and mix well. Using an ice cream scoop, shape into 2" balls. Pour sauce into deep 2 quart casserole; drop uncooked porcupine balls into sauce. Cover and bake at 350 for 1 hour or until meat is no longer pink inside. Serve on top of a mound of mashed potatoes. Yield 10 porcupines (2" each)

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