Pizza That Tastes Good & It's Gluten Free!

This is my Kinnikinnick personal pizza madness!

Tomato Sauce, Mozzarella Cheese, Sliced Black Olives, Diced Plum Tomato, Sliced White Button Mushrooms, Diced Jalapenos, Ground Black Pepper & Shredded Parmesan Cheese.

Baked for 15 minutes in a 375 oven to perfection.

Beef & Cheese Gluten Free Enchiladas

Who could say no to some delicious gluten free enchiladas?

Ingredients

Mission Yellow Corn Totillas

Rosarita Green Chili Sauce

Sargento Reduced Fat Four Cheese Mexican

Sargento Parmesan Cheese

Meat

Hunts Four Cheese Tomato Sauce

1/2 Lb. Extra Lean Ground Beef (97/3)

1/2 Onion Finely Chopped

PAM Spray

Kitchen Tools

1 non-stick sautee pan

1 wooden spoon

Instructions

Begin by sauteeing the onion for 5 minutes

Add the beef and cook until thoroughly cooked

Add 1 cup of the tomato sauce and stir for 2 minutes

Set the beef aside for further use

Take 2 mission yellow corn tortillas and lay out flat on a microwave safe plate

Sprinkle 2 large spoonfulls of 4 cheese mexican blen on each tortilla

Add 2 large spoonfulls of the prepared beef

Roll up the tortillas and turn it upside down so the seam is facing down

Pour 1/4 cup of the green chili sauce over both tortillas

Sprinkle 2 spoonfulls of parmesan cheese over both tortillas

Microwave for 2 minutes

Enjoy your gluten free meal!!

Prep time: 5 minutes

Cook time: 10-15 minutes

Yields: 1 serving

Breakfast - This is My Favorite! Eggs, Hash Browns & Veggies

I just love any dish that has potatoes, this is a spicy potato pancake, 2 eggs over easy, and sliced fresh veggies

This recipe is not too difficult, gluten free and my favorite food

Ingredients

2 Large eggs

1 Whole idaho/russet potato - peeled and shredded

1/2 onion - peeled and shredded

1/2 Plum tomato - thinly sliced

1/4 English cucumber - thinly sliced

1/4 cup cheddar cheese

3 tablespoons extra virgin olive oil

1 tablespoon lemon or lime juice

Salt & pepper, garlic, onion & chili powder, paprika, cumin, and cayenne pepper

Kitchen Tools

1 non-stick sautee pan

1 box grater

1 oven tray - greased

1 offset spatula - optional

Instructions

Preheat oven to 450

Begin by preparing the potato pancake, peel and shred the potato and onion

As soon as you shred the potato, add the lime juice to avoid oxidation (turning brown)

Preheat a sautee pan on a medium/high flame and add 1 Tablespoon EVOO

Add the spices to the potato mixture and stir it up together well

Grab the entire potato/onion shred, squeeze out any moisture and place it in the saute pan

Make sure to spread it evenly into 1 thin layer and let sautee for 2-3 minutes

Using a quick hand motion, swiftly flip the pancake and add 1 tablespoon EVOO

Let sit for an additional 2-3 minutes on the second side

Place the pancake on the oven tray and place in the oven for 10 minutes

When the pancake is 2 minutes from done add the last tablespoon of EVOO to the pan on medium heat

Carefully crack the eggs (leaving the yolk whole) and gently pour into the pan

After 30 seconds add the cheddar cheese

Wait another minute and gently flip the egg using a spatula or swift hand motion

Let sit for 30 second on the second side

Slice the tomato and cucumber

Food is ready to be served!

Prep time: 10 minutes

Cook time: 16 minutes

Yields: 1 serving

Split Pea Soup

Gotta love the homemade split pea soup!

This recipe is extremely easy to make, healthy, gluten free and delicious..

Ingredients

1 Whole onion - medium dice

1 Whole carrot - peeled and medium dice

2 Stalks of celery - medium dice

1 pound of dried green split peas

2 Quarts (8Cups) stock or water

Pam spray or 1 tablespoon of extra virgin olive oil

Salt and Pepper

Kitchen Tools

4 Quart stock pot

1 Wooden spoon

Instructions

Prepare and chop all veggies

Heat pot on medium/high flame, add oil or pam and begin to sautee the onions

After 2 minutes of stirring, add the carrots and celery and stir for 3 more minutes

Add the 2 quarts of stock or water and bring to a boil (stock is preferred to enhance flavor)

Now you can add the split peas and reduce to simmer for approx. 1 hour

Add salt and pepper to taste

At this point you can eat the soup as is or puree it in a blender for a smoother texture

Garnishes: sour cream, parsley and a pinch of hot paprika (or chili oil)

Variations & Notes

You can start by rendering bacon for frying fat to sautee the veggies!

Add some chorizo with the veggies for some porky spiciness

Prep time: 10 minutes

Cook time: 1 hour

Yield: 6-8 servings