Orange Pork Chops

1 can orange juice concentrate

1/2 c chicken broth

4 pork chops

1/4 tsp salt

1/8 tsp pepper

1 clove of garlic, minced

1 1/2 GF Worchestershire sauce

Directions: Brown pork chops in a greased skillet.  Remove chops.  Cook garlic in pork drippings, stir in remaining ingredients.  Bring to a boil.  Pour 1/2 c sauce in baking dish over the chops.  Bake for 20 -25 minutes at 350.  Use the remaining sauce as gravy- serve over rice.


Porcupine Meatballs

1 1/2 lb hamburger

1/2 c rice

1 tsp salt

1/2 tsp pepper

1 T dehydrated onion

Mix these ingredients to make the meatballs.


1/2 c water

3 c Organic Tomato Soup

Pour over meatballs.

Cook in the oven for 1 hour and 15 minutes at 375 degrees.  Cook uncovered at the end to let the sauce thicken.


Microwave Mexican Hotdish

1 c chopped onions

1/2 tsp cumin

1/2 tsp oregano

1/2 c GF chicken broth

1 can chopped chilies

1 sm can tomato sauce

3 c cooked rice

2 c shredded cheddar cheese

3 chicken breasts- cubed and cooked

1 c sour cream

1 1/2 c crushed Fritos

Directions:  Combine onions, chilies, cumin, oregano, tomato sauce, and broth in baking dish.  Cover- cook on high in microwave for 10 minutes, stirring half way through.  Add cooked chicken.  Combine rice and sour cream in a shallow greased pan.  Sprinkle with 1 c shredded cheese- pour chicken mixture on the vegetable mixture.  Top with remaining cheese.  Cook uncovered in the microwave for 5 minutes.  Sprinkle with Fritos.  Let stand for 5 minutes before serving.

Chicken and Broccoli AuGratin

1/4 c butter/margarine

1/2 c onion chopped

1/4 c GF flour

1 tsp salt

1/2 tsp curry powder

1/8 tsp pepper

1- 4 oz can of mushrooms

1- 13 oz can evaporated milk

1-10 oz package of frozen broccoli

3-4 chicken breasts

1 c grated cheddar cheese

Directions: Saute onions in melted butter.  Stir seasonings into onions.  Drain mushrooms- reserving the liquid.  Blend in milk until smooth.  Add mushrooms.  Cook and stir over heat until thickened.  Arrange chicken breasts in the bottom of a 9×13 pan.  Top with broccoli.  Pour cause and cheese over top.  Bake at 375 for 30 minutes.


Slow Cooker Scalloped Potatoes and Ham

6 c raw potatoes- cubed

1 med onion chopped

1 tsp salt

1/2 lb cooked ham- cubed

4 T butter

4 T GF flour

1 tsp salt

2 c milk

1 1/2 c shredded cheddar cheese

Directions: Layer potatoes, onion, 1 tsp salt, and ham in slow cooker.  Melt butter, stir in flour and salt.  Cook until bubbly.  Gradually add milk.  Add cheese and stir until melted.  Pour over potato mixture stirring slightly.  Cook on low in slow cooker for 6-7 hours or on high for 3-4 hours.

Chicken Salad

2 c cubed cooked chicken

6 T reduced fat salad dressing

1/2 c dried cranberries

1/4 c finely chopped onion

1/4 c chopped celery

1/2 c cashews

1/2 tsp salt

1/4 tsp pepper


Breaded Ranch Chicken

3/4 c crushed GF cornflakes (or GF breadcrumbs)

3/4 c Parmesan cheese

1 envelope Ranch dressing packet

4 chicken breasts

1/2 c butter- melted

Combine first three ingredients.  Dip chicken in butter and roll in mixture.  Place on greased 9X13 pan- bake uncovered at 350 degrees for 45 minutes.

Credit: Taste of Home Magazine

Japanese Hotdish

Saute raw onions (cut lengthwise)

Remove onions

Brown 1 lb of steak- cut in thin strips

Add onions

1 can mushrooms

4 T GF soy sauce

2 T corn starch- mixed with 1 c of mushroom juice

Cook to thicken.  Serve over white rice.

Credit: Phyllis B.

Peachy Chicken

4 chicken breasts

1 T vegetable oil

1 T butter

1 can (15-1/4 oz) sliced peaches, undrained

1/2 c packed brown sugar

1/2 c orange juice

1 envelope onion soup mix

Brown chicken in oil and butter. Add peaches with juice, brown sugar, orange juice and soup mix into skillet.  Bring to a boil and simmer uncovered for 20 minutes.  Serve over rice.

Credit: Taste of Home Magazine

Cabbage Beef Casserole

1 1/2 lbs ground beef

1 1/2 medium onions- diced

1 medium head cabbage- chopped

4-5 carrots, thinly sliced

2 1/2 tsp salt

1/4 tsp pepper

3/4 c white rice

24 oz beef broth

Brown hamburger and onions.  Add all ingredients into a casserole dish. Cook for 1 hour at 350 degrees.

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