Gluten Free Meatloaf

* 2 lb ground turkey
* 1 ½ tsps of salt
* 1 tsp dried thyme
* ½ tsp freshly ground cracked pepper
* 1 egg
* 1 onion, minced
* 2 cups of white mushrooms, finely chopped (or substitute 1 cup of gluten free breadcrumbs)
* A little butter
* 1 tsp red chili pepper flakes or powder
* ½ tsp oregano
* 3 cloves of garlic, minced
* ½ cup of ketchup
* 1 Tbls honey
* Dash of Tabasco and a dash of Worcestershire

1. Preheat the oven to 350

2. Heat a Tbls or so of butter in a medium skillet and sauté the mushrooms until softened, 2 or 3 minutes will do. (The mushrooms take the place of the breadcrumbs, making the loaf gluten free and keeping it from getting too dense)

3. In a bowl, mix together the two meats, all of the herbs, the egg, the onion, the garlic, the salt and pepper and the mushrooms (if not using mushrooms, substitute 1 cup of gluten free bread crumbs)

4. Mix well

5. Pat the meat into a loaf pan. Place a little parchment paper on a baking sheet (you could also use aluminum foil) and invert the loaf pan onto the parchment paper. Tap the bottom of the loaf pan with a knife before you lift it away, to ensure that your meat loaf slides cleanly out of the loaf pan and onto the paper.

6. Mix together the ketchup, honey, hot sauce and Worcestershire

7. Place the meatloaf into the preheated oven, and after 10 or 15 minutes or so, take out briefly to spread the glaze over all exposed sides. Continue cooking until you reach 150 degrees on an instant read thermometer in the deepest interior of the loaf (about 40 minutes)

That’s it that’s all. This is so very good!

Gluten Free Lemon & Garlic Chicken Dinner

1 clove garlic, minced
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1 tsp dried thyme
1/4 tsp salt
pinch ground nutmeg
pinch paprika
pinch freshly ground white pepper
4 skinless boneless chicken breasts

in a bowl combine all ingredients except chicken. mix well, add chicken and cover and place in refrigerator for 1 hour. preheat oven to 375*. place chicken with marinade in casserole dish and cover tightly. bake for 45 minutes, serve with your favorite veggie and rice. yum! (i always use organic ingredients when available)

*this recipe is also grill friendly, 5 - 8 minutes per side.

Strawberry Sauce for GF Pancakes or Waffles

I love this sauce because it's so delicious and sweet without a ton of sugar!

2 cups organic diced fresh strawberries

3 tbsp. organic maple syrup

1/4 cup organic orange juice

1 tbsp cornstarch

Mix together strawberries and maple syrup in a medium pot. Whisk together orange juice in a small bowl. Add to strawberries.  Cook over medium-high heat, stirring constantly until mixture bubbles and sauce thickens, about 2 minutes. Remove form heat. Sauce may be served warm or cold.

*Gluten Free Blueberry Muffins

2 cups Arrowhead Mills Gluten Free Pancake & Baking Mix

1 tsp baking powder

1 tsp xanthan gum

1 tsp nutmeg

1 tsp vanilla

¼ cup canola oil

1 egg or egg substitute

¼ cup honey

¼ cup organic yogurt

½ cup water

½ cup fresh or frozen organic blueberries

Preheat oven to 350*. In medium mixing bowl blend dry ingredients. In a small mixing bowl blend wet ingredients. Add liquids to dry ingredients, stirring only until lumps are gone. Do not over mix. Fold in berries. Use foil or oil muffin tins well and bake for 15 – 17 minutes.

*Recipe adapted from Arrowhead Mills Gluten Free Pancake & Baking Mix