GF Deluxe Grilled Cheese Sandwich

GF bread (I use UDIs)
Cheddar cheese slices
Sliced turkey breast
Sliced tomatoes
Avocado
Sliced mushrooms
Mayonnaise

Butter the pan and heat it up.
Put mayonnaise on the two bread slices.
Put one slice of the bread in the pan and top with cheese, turkey breast, a tomato slice, a slice of avocado and mushrooms. Then cover with the second slice of bread. Cook till the bread is golden brown then flip over and do the same with the other side. (About 2-3 mins each side)
Cut the sandwich in half and enjoy!!! :)

GF Red Cabbage Salad

Red Cabbage- shredded
Carrot-grated
Garlic- pressed
Mayonnaise
Olive Oil
Salt

Mix all ingredients together.

GF Cabbage Salad

Cabbage- shredded
Cucumbers- quartered and sliced
Cauliflower- cut into small pieces
Olive oil
Mayonnaise
Sour Cream
Garlic- pressed
Salt

Mix all ingredients together.

GF Tomato/Cucumber Salad

Tomatoes cubed
Cucumbers quartered and sliced
Onion minced
Garlic pressed
Mayonnaise
Sour Cream
Salt
dill (optional)
parsley (optional)

Mix all ingredients together. Enjoy :)

GF Beef Pho

BROTH

4 quarts beef broth

1 large onion, sliced into rings

6 slices fresh ginger root

1 lemon grass

1 cinnamon stick

Coriander

2 star anise pods

1 teaspoon whole black peppercorns

TOPPINGS

1 pound sirloin tip, cut into thin slices (I precook mine for about 5 mins in boiling water)

1/2 pound bean sprouts

1 cup fresh basil leaves

1 cup sweet peas cut in half

1 cup fresh mint leaves

1 cup sliced green onion

1 cup loosely packed cilantro leaves

3 fresh jalapeno peppers, sliced into rings

2 limes, cut into wedges

2 (8 ounce) packages dried rice noodles

1/2 tablespoon hoisin sauce

1 dash hot pepper sauce

3 tablespoons fish sauce

Directions

In a large soup pot, combine broth, onion, ginger, lemon grass, anise, coriander cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.

Cook the noodles using the directions on the package.

Serve broth with all the toppings (topping portions above are for about 6 servings).

GF Chili Recipe

INGREDIENTS

    2 pounds lean ground beef

    1 cup water with one 8oz can tomato paste

    1 1/2 cup water mixed with 1 1/2 cups ketchup

    one 15oz can kidney beans

    one 15oz can pinto beans

    1 1/2 cups chopped onions

    2 small red bell peppers, chopped

    1/8 tsp ground cayenne pepper

    1/2 tsp white sugar

    1/2 tsp dried oregano

    1/2 tsp ground black pepper

    1 tsp salt

    1 1/2 tsp ground cumin

    4 tbsp chili powder

Directions

Place ground beef in large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble.

In slow cooker combine ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, and chili powder.

Set slow cooker to low heat for 6-8 hours.

Serve with GF Corn Tortilla chips

GF Coconut-Curry Chicken Soup

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound sweet peas, trimmed and cut in half crosswise
• 1 (5 3/4-ounce) package noodles (wide rice stick noodles)
• 1 tablespoon canola oil 
• 1/4 cup thinly sliced shallots
• 2 teaspoons red curry paste
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 2 garlic cloves, minced 
• 6 cups chicken broth 
• 1 (13.5-ounce) can coconut milk
• 2 1/2 cups shredded cooked chicken breast (about 1 pound) 
• 1/2 cup chopped green onions
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 cup chopped fresh cilantro
• 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
• 7 lime wedges

1. 1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
2. 2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

GF Zuppa Tuscana

·    1 lb ground Italian sausage (make sure its GF)
·    1½ tsp crushed red peppers
·    1 large diced white onion
·    4 Tbsp bacon pieces
·    2 tsp garlic puree
·    10 cups water
·    5 cubes of chicken bouillon
·    1 cup heavy cream
·    1 lb sliced Russet potatoes, or about 3 large potatoes
·    ¼ of a bunch of kale

1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2.In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3.Add chicken bouillon and water to the pot and heat until it starts to boil.
4.Add the sliced potatoes and cook until soft, about half an hour.
5.Add the heavy cream and just cook until thoroughly heated.
6.Stir in the sausage and the kale, let all heat through and serve. Delicious!