Cilantro Lime Quinoa and Black Beans

Ingredients:

1 C Quinoa, rinsed
2 C Chicken Broth
1 15 oz Can Black Beans, rinsed
1 C Diced Tomatoes (fresh or canned)
1 T Lime Juice, fresh or bottled
1 t Dried Cilantro
1/2 t Ground Cumin
Salt, to taste

Directions:

In a medium saucepan, bring quinoa, chicken broth and black beans to a boil. Reduce heat to low and simmer, covered for about 15 minutes. 

Uncover and stir in diced tomatoes, lime juice, dried cilantro and Cumin. Simmer, uncovered as needed to evaporate any excess liquid, stirring frequently. 

Salt to taste and serve with sour cream. 

Yield: 4-5 Servings

Creamy Bacon Mushroom Chicken

Ingredients:

4-5 Boneless, Skinless Chicken Thighs

1 T Olive Oil

2 t Italian Seasoning

Salt and Pepper

8 oz White Mushrooms, sliced

8 oz Baby Portabello Mushrooms, quartered

1 lb Bacon

1 C Heavy Cream

1/2 t Salt

1/4 t Pepper

1 t Garlic Powder

1 T Fresh Thyme Leaves (or 1 t Dried Thyme)

Directions:

Preheat oven to 350 degrees. 

Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown. 

Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through. 

While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired. 

When chicken is done cooking, remove from oven and set aside. 

Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme. 

Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through. 

Serve immediately on quinoa cooked in chicken broth. 

Yield: 4-5 Servings

*Adapted from 

https://therecipecritic.com/2016/08/creamy-bacon-mushroom-thyme-chicken/

Gluten Free Palisade Peach Upside-Down Cake

Ingredients:

3/4 C Butter, softened, divided

1/2 C Packed Brown Sugar

2-3 Fresh, Ripe Palisade Peaches, sliced (or other peaches)

3/4 C Sugar

1 Egg

1/2 t Almond Extract

1/2 C Milk

1 1/4 C Pamela's Gluten-Free Bread Mix (or other GF flour blend)

1 1/4 t Baking Powder

1/4 t Salt

Directions:

Preheat oven to 350 degrees. 

Place 1/4 C butter in a 9-inch round baking pan and set in oven to melt butter. 

Remove from oven and swirl butter around to coat bottom of pan. 

Sprinkle with brown sugar. 

Arrange peach slices in single layer on top of brown sugar. 

In a large bowl, cream sugar and remaining butter together. Beat in egg, almond extract and milk. 

In a medium bowl, mix together flour, baking powder and salt. Add to creamed mixture and stir until combined. 

Spoon batter over peaches. 

Bake in preheated oven for 45-50 minutes or until tester inserted in center comes out clean. 

Remove from oven and cool in pan 15 minutes before inverting onto serving dish. 

Serve warm or at room temperature with vanilla ice cream. 

Yield: 6-8 Servings

* Adapted from https://www.tasteofhome.com/recipes/upside-down-peach-cake

Slow-Cooker Lentil Vegetable Soup

Ingredients:

3-4 Carrots, sliced

3-4 Celery Stalks, sliced

3 T Dried Minced Onion

1 t Garlic Powder

2 C Dry Green Lentils, rinsed

8 C Chicken or Vegetable Stock (for vegetarian)

1 14oz Can Diced Tomatoes, undrained

1 Bay Leaf

1 t Dried Thyme

2 t Sea Salt, plus more to taste

1 t Ground Black Pepper

1 t Ground Cumin

1/2 T Red Wine Vinegar

2 C Chopped Kale or Spinach, fresh or frozen

Directions:

Add all ingredients to slow-cooker and stir together. 

Cook on low 8-9 hours. 

Remove bay leaf before serving. 

Yield: 6 Servings

* Adapted from https://www.everydaymaven.com/2011/crockpot-lentil-soup/

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Whole Grain Spelt and Rye Bread

Ingredients:

9.3 oz Spelt Flour

9.3 oz Rye Flour

0.2 oz Dry Active Yeast

1 T Sea Salt

12.7 fl oz Warm (105 degree F) Water

Pumpkin Seeds

Directions:

Combine spelt, rye, yeast, salt and most of the water in a large bowl. 

Stir until it forms a sticky dough. Add the rest of water slowly while stirring if needed. 

Cover the bowl with a damp dishcloth and allow to rise for two hours. 

Preheat oven to 430 degrees F. 

Grease a standard loaf pan. 

Pour/scoop the dough into the prepared pan. Slash the top of the loaf five times with a sharp knife. 

Sprinkle on pumpkin seeds and press in gently with a spoon. 

Bake for 20 minutes at 430 degrees F and then reduce temperature to 350 degrees F for an additional 25-30 minutes or until done. 

Remove from oven and allow to cool in loaf pan for 5-10 minutes before removing to cooling rack. Cool completely before serving. 

Yield: 1 Loaf

* Adapted from http://simpleveganblog.com/easy-rye-and-spelt-bread/

Instant Golden Milk (Turmeric Tea)

Ingredients:

For Dry Mix:

1/2 C Organic Ground Turmeric 

1/4 C Organic Ground Cinnamon

2 t Organic Ground Black Pepper

1 1/2 T Organic Ground Ginger

For Golden Milk:

1 C Warmed Milk

1/2 t Honey or Maple Syrup, optional 

1/2 t Coconut Oil, optional (must add if using non-fat milk)

Directions:

In a medium-size jar, stir together dry ingredients. Store in a cool, dark place. 

When ready for golden milk, add 1 t dry mix to 1 C warmed milk. Stir in sweetener and coconut oil, if desired. 

* Adapted from https://wellnessmama.com/223/turmeric-tea-recipe/

Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients and stir until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

Crustless Zucchini Pie

Ingredients:

10 oz Shredded Zucchini, liquid squeezed out
1/2 C Shallots, chopped
1/4 C Fresh Chives, chopped
3/4 C Shredded Cheddar, divided
1/2 C Whole Wheat Flour
1 t Baking Powder
2/3 C Milk
1 t Olive Oil
2 Large Eggs, beaten
1/2 t Kosher Salt
Black pepper, to taste
3/4 C Diced Smoked Ham, optional

Directions:

Preheat oven to 400 degrees.

Grease a pie dish or 8x8-inch casserole dish.

In a large bowl, combine zucchini, shallots, chives, and 1/2 C of shredded cheese.

In a separate bowl, whisk together flour and baking powder. Stir in milk, oil, eggs, salt and pepper.

Pour flour mixture into zucchini mixture and stir until just combined. Fold in ham dices, if using.

Pour into prepared baking dish.

Top with remaining shredded cheese.

Bake 30-35 minutes or until tester in center comes out clean.

Remove from oven and let stand 5 minutes before serving.

Yield: 6 Servings

* Adapted from http://www.skinnytaste.com/crust-less-summer-zucchini-pie/

Grain Free Zucchini Bread

Ingredients:

1 C Almond Flour
1/2 C Coconut Flour
1/2 t Salt
2 t Baking Soda
1/2 t Xanthan Gum
1/2 t Baking Powder
1 1/2 t Ground Cinnamon
5 Eggs
1/2 C Melted Coconut Oil
1/4 C Applesauce
3/4 Turbinado Sugar (or Pure Cane Sugar)
1 1/2 t Vanilla Extract
1 C Shredded Zucchini
1/2 C Raisins or Chopped Nuts, optional

Directions:

Grease a standard-size loaf pan.

Preheat oven to 325 degrees.

In a medium bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder and cinnamon.

In a large bowl, mix together eggs, oil, applesauce, sugar and vanilla extract.

Stir in flour mixture until combined.

Mix in zucchini and raisins or nuts, if using.

Pour into prepared pan and bake for 50-60 minutes.

Remove from oven and allow to cool for 15 minutes in pan before removing to wire cooling rack.

Cool completely before slicing.

Yield: 1 Loaf

* Adapted from https://lowcarbyum.com/zucchini-bread/

Whole Wheat Zucchini Applesauce Cinnamon Bread

Ingredients:

2 C Whole Wheat Flour
1 1/2 t Baking Soda
3/4 t Baking Powder
1 t Kosher Salt
3 t Ground Cinnamon
3 Large Eggs
1/2 C Light Tasting Olive Oil
1/2 C Applesauce
3/4 C Turbinado Sugar (or Pure Cane Sugar)
2 C Grated Zucchini
2 t Vanilla Extract
1/2 C Raisins, optional

Directions:

Preheat oven to 350 degrees.

Grease a standard size loaf pan.

In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

In a separate bowl, stir together eggs, oil, applesauce, sugar, zucchini and vanilla.

Pour wet ingredients into dry and mix until just combined. Fold in raisins, if using.

Pour into loaf pan and bake for about 60 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool 10 minutes in pan before removing to wire cooling rack.

Cool completely before slicing and serving.

Yield: 1 Loaf

* Adapted from https://www.babble.com/best-recipes/whole-wheat-zucchini-applesauce-bread/