Vegetarian Black Bean Chili

This came together in a flash and was tasty. What more could you ask for!!
http://www.rookie-cookie.com/2007/10/vegetarian-black-bean-chili.html

Crock Pot Minestrone

Add your favorite gluten free pasta or skip the pasta completely and add an extra can of beans. This soup has a really nice flavor. I skipped the step of pureeing the beans and just added them as is juices and all.

http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

Chicken Cordon Blew casserole

chicked cordon bleu casserole

serves four

ingredients:

• 12 oz (weight when raw) boneless skinless chicken breasts
• 4 oz diced ham
• 1 medium yellow onion, diced
• 3-4 cloves garlic, grated
• 3 TB fresh thyme Optional
• 1 cup low sodium free chicken broth (Swansons)
• 5 wedges laughing cow light swiss cheese
• 2-3 TB dijon mustard Optional
• shredded cheese of your choice
• 1/2 cup Gluten free bread crumbs (I found some at Harmons in their G.F. isle.)
• salt & pepper to taste

directions:

*spray a medium skillet with a generous amount of olive oil cooking spray and heat over medium-high heat.

chop your onion and thyme and grate your garlic.

*add onion, garlic and thyme to the skillet.

*stir often and let the onions begin to caramelize.

*meanwhile, dice your ham into small bits and the chicken.

*season your chicken with salt & pepper and cook in a separate pan.

*when the chicken is cooked through, remove it from the stove and dice it into pieces that are a bit bigger than the ham pieces.

*once your onions are caramelized, add your broth, laughing cow and dijon mustard. turn heat to low.

*stir often and let the cheese melt and the ingredients meld together. add salt and pepper to taste. you want to let this mixture cook for quite some time so it reduces by about half.

*once it is reduced, add the chicken and ham to the sauce.

*Mix well

*pour mixture into an 8×8 baking dish.

*sprinkle 1/4 cup of the bread crumbs on top of the casserole.

*place shredded cheese on top of the first layer of crumbs.

*sprinkle the remaining bread crumbs over the cheese.

*at this point, you can refrigerate the casserole overnight or all day or whatever.. that’s what i did. i made it sunday night and we baked and ate in monday night. obviously, you could also just bake it right away!

*bake (covered with foil) at 350 degrees for 25-30 minutes. take the foil off for the last 5 minutes. everything should be hot and bubbly.

serve with some steamed veggies and enjoy!

Macaroni and Cheese

Im posting this with the assumption that you could use gluten free pasta easily in this (let me know if I'm wrong). It was easy and tasty and I think the kids would love it!

http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html

Perfect Hard boiled eggs

1. In a large pot, place 12-18 eggs

2. Add water until eggs are nearly covered.

3. Place on stove and turn heat to high.

4. Once the water comes to a rolling boil, set the timer for 10 minutes. If needed, you can reduce heat slightly, but not much.

5. After 10 minutes of rapid boiling, immediately place your pot in the sink under cold water. Let the water fill the pot and start overflowing. It should replace the boiling water completely.

6. THE SECRET TRICK TO PERFECT HARD BOILED EGGS: Get a ton of ice and place it right on top of the eggs and cold water. Let it sit until all the ice has melted and even longer. mine usually stays in the sink a few hours until I get around to putting the eggs in the fridge. No rush, my friend.

7. Put eggs in the refrigerator

Chicken Cashew casserole

• Ingredients:
• 2 cups cooked brown rice (2 cups AFTER cooking)
• 2 large chicken breast halves (about 6 oz each)
• 1 TB olive oil
• 2 cloves garlic, minced
• 2 cups celery, chopped
• 1 large red bell pepper, chopped
• Broccoli
• 1/2 of a yellow onion, diced
• 3/4 cup greek yogurt
• 1/4 cup low fat mayo
• 1/2 cup parmesan cheese (shredded or grated)
• salt & pepper
• crushed cashews

directions:

preheat oven to 350 degrees.

cook your rice, set aside.

heat oil and garlic in a skillet.

chop your onion, pepper, celery and broccoli and add it to the skillet.

Cook until veggies are softening up but celery still has a little crisp to it. set aside.

add chicken to skillet that veggies cooked in. (you can dice it into chunks or strips before you cook.)

meanwhile, combine yogurt and mayo in a bowl.

Now mix everything together. Then put into a casserole pan. add cheese and then crush your cashews and sprinkle them on top.

Cook in oven 350 degrees for about 30 minutes.