Applesauce Bran Muffins

1 1/2 cups Gluten-Free All Purpose Flour Blend (http://www.allergenfreemom.com/2013/04/gluten-free-all-purpose-flour-mix.html)
2/3 cup Almond or Rice Milk
2 Tbsp Apple Cider Vinegar
1/2 cup Applesauce
1/2 White Sugar
1 Tbsp Brown Sugar
1 Tbsp Baking Powder
1 1/4 Cinnamon, divided
1/2 tsp Xanthan Gum
1/4 tsp Salt
1 egg, beaten
1/4 cup butter, or dairy-free soy-free margarine, melted
2 Tbsp Flax Seed, ground

Preheat oven to 400 degrees.  Grease muffin tin or line with paper muffin cups.  I like to use mini muffin pans.  Combine almond milk and vinegar and let stand 10 mins.  Meanwhile, combine flour blend, white sugar, baking powder, 1 tsp cinnamon, xanthan gum, and salt in medium bowl.  Add egg, butter or margarine, and applesauce into almond milk/vinegar mixture.  Mix well, then combine with flour mixture. Drop batter into muffin cups.  Then mix brown sugar with 1/4 tsp cinnamon.  Sprinkle cinnamon sugar over tops of the muffins.  Bake 15-17 mins or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 5 mins. then remove muffins to continue cooling on rack.

Quick and Easy Gluten-Free Pesto Sauce

Since I'm allergic to tomatoes, when I cook marinara sauce for the family on spaghetti night, I need something quick and easy to make for myself. I've made this by trial and error pulling out what we have had on hand.  This is the winner of all the variations I've tried.  It's super yummy and easy to adjust for what you have on hand in your kitchen.

1 small jar of Gluten Free Pesto Sauce
1 tsp olive oil
1 tsp minced garlic (I keep a jar in the fridge at all times)
1 onion, diced
1/2 carton of mushrooms, diced
1/2 can of sliced black olives
20-ish slices of pepperoni, diced (also always on hand in our house for homemade pizza)

In a large frying pan, add the olive oil, garlic and onions.  Saute until getting translucent but not soft.  Add the pepperoni, mushrooms and olives.  Stir until well mixed and the mushrooms start to soften.  Then pour the Pesto sauce over the top and stir until heated through. Simmer a few minutes and serve over your favorite gluten-free pasta.  My favorite noodles are the Thai Kitchen Stir Fry Rice Noodles.    Garnish with parmesan cheese.

The garlic bread shown was made by thawing an Udi's brand hamburger bun,  topping it with butter then spreading minced garlic (from the jar) on top.  Cover with shredded mozzarella and sprinkle with Italian seasoning.

Homemade Laundry Detergent - Updated

I am disgusted with how expensive laundry detergent has become, especially if your family has sensitive skin like mine.  I became increasingly convinced there had to be a better (and cheaper) solution to this problem.  I found a plethora of options online but was not convinced of how effective any of them would be.  I finally decided to jump in and give it a try... I will NEVER go back! You should be able to find all of the items you need in your grocery store detergent isle.

Here is the recipe - enjoy the savings and the superior washing capability:

Use 1 Tablespoon per load for a regular sized washer or 2 Tablespoons for an over sized washer. I know that does not seem like enough but this recipe does not have fillers like the store bought detergent so you need less. Also note that this detergent does NOT create suds which can actually redeposit dirt and grime back onto your clothes.  You may also notice a film on the top of the water of your first load which is the old soap residue left behind by your old detergent.

This makes enough detergent for approximately 210 loads for $12.63 or $.06 per load!  This does not include the initial investment of the glass jar and scoop. (If you include those, the first batch works out to be $.11 a load for the first load.)

1 box Borax 4 lb 12 oz (76 oz) ($3.39)
1 box Arm and Hammer Baking Soda 4 lb (64 oz) ($2.12)
1 box Arm and Hammer Super Washing Soda 3 lb 7 oz (55 oz) ($3.24)
4 bars of Fels-Naptha soap  (16.5 oz each) ($3.88)

One time purchase to scoop and store your detergent:
2 gallon glass jar (in the kitchen isle for $9.98)
2 Tbsp metal coffee scoop (in the kitchen isle for $1.67)

Mix all the ingredients in the glass jar except for the Fels Naptha soap (there will be extra room to mix).  You may want to wear a mask while mixing, since these powders are very fine and may cause respiratory irritation to some people.  Grate your Fels-Naptha soap just like cheese with a cheese grater.  This last time I made a batch, I found out that my Ninja blender will "grate" the Fels Naptha soap for me!  I put it in and pulsed it like I would to make "shaved" ice.  It came out much smaller and finer.  However, I did find that I had to add about a cup of the other mixed ingredients to keep the soap from sticking together and to the sides.  Then add it to the rest and mix well.   Don't worry - either way, the Fels-Naptha will dissolve in your washer even if you only use cold water.  

This recipe is HE washer safe, in fact, that is what I have.

Making "The Best Taco Seasoning Ever" for a large group of people

I have now made this recipe (http://www.allergenfreemom.com/2013/01/best-tacofajita-seasoning-ever.html) twice for a large group of people (40+ each time) and it was a HUGE success both times.  It was so inexpensive and easy to do, I wanted to share my tips and explain how I did it for anyone else who might like to try it.  I highly recommend it for any occasion!

Both times I used 3 5+ lb packages of ground beef which is much cheaper when you buy it in "bulk" that way.  At Aldi it cost less than $35 so it is super economical.  First, I browned the meat in a large frying pan in batches about 2.5 lbs each.  I drained the meat as I went, then put then meat in my turkey roaster.  After all the meat was browned and transferred over to my turkey roaster I added the water and the seasonings.  I highly recommend utilizing prep bowls to measure the individual spices since in this case you will be multiplying your recipe by 15 times! That way as you are counting out teaspoons etc. and you lose count, because you will lose count I promise, you can start over easier.

A word about the water.  It is tricky because when you are cooking a regular batch of this recipe on the stove you will be using a large frying pan over the stove and it is easy to bring the liquid to a boil.  However, when have this large a batch in the turkey roaster it is harder to bring the liquid to a boil and it takes significantly longer to boil the liquid down.  I would say if you put the turkey roaster on high (450-ish) closely watched for about at least an hour to an hour and a half it should be good.   Otherwise depending on when you want to serve it you can adjust the heat.   Make sure to leave the lid off during this time otherwise the liquid is trapped in the roaster and it does not boil down.

Both times I served the meat in the turkey roaster while it was still plugged in on low and it worked out great.  I set up the rest of the food in a taco bar fashion or assembly line and it worked out great.

Easy Gluten-free Crab Rangoon

  

My husband made these for me for my birthday and they were awesome!

1 1/2 t. plain Greek yogurt
8 oz. Neufchatel cheese or low fat cream cheese, softened
1/2 t. Worcestershire sauce
1 can (6 oz) fancy white crab meat, rinsed and drained
1-2 green onion, finely diced
Gluten free Tortilla Scoops

Preheat oven to 350 degrees.  In a medium bowl, beat together the first 4 ingredients.  Add the crab meat and green onions; mix until combined.  Arrange 24 scoops onto a cookie sheet and spoon about a teaspoonful of the crab mixture into each scoop.  Bake in preheated oven for about 15 minutes or until tops just begin to lightly brown.  Serve hot.

Asian-flavored Quinoa Salad

This is one of my favorite recipes from Weight Watchers.

3/4 c. uncooked quinoa
1 1/2 cups chicken broth
1 T. rice vinegar
2 T. orange marmalade
2 t. dark sesame oil
1 T. fresh minced ginger
1 c. shredded carrots
1 c. shredded red cabbage
1 small red pepper, thinly sliced
3 T. fresh chopped cilantro
2 T. thinly sliced scallions
1 T. toasted sesame seeds

In a small saucepan, combine broth and quinoa; bring to a boil over high heat.  Reduce heat to low; cover and simmer for 10 minutes.  Meanwhile to make the dressing, in a small bowl whisk together vinegar, marmalade, oil, ginger, and salt; set aside.  After quinoa has cooked for 15 minutes, remove pan from heat and stir in carrots, cabbage, peppers, and dressing; mix thoroughly.  Garnish with cilantro, scallions, and sesame seeds.  Serve warm or chilled.

1 heaping cup = serving  6 Weight Watcher's Points Plus

Quick and Easy Gluten-free Pancakes

My whole family LOVES these pancakes and the recipe is for a double batch.  I freeze what we don't eat right away then the kids pull them out and pop them in the toaster oven for an easy breakfast!

4 c. Pamela's Products Baking Mix
3 c. Water
2 t. Vanilla extract
4 Eggs
1/4 c. ground Flax seed (2 T. whole, ground in coffee grinder)
Canola oil to lightly grease pan

Mix all ingredients in a large bowl until there are no lumps.  Pour 1/4 c. onto a lightly greased (canola oil) hot griddle or pan.  Only flip once.  Serve with your favorite toppings.

*Today I made this recipe and swapped out the vanilla extract with almond extract and added 1 tsp of cinnamon.  The whole family loved it!

Makes approx. 24

Gluten-free Vanilla Cake

This cake is moist and delicious and topped with buttercream frosting. My husband Brian made this for me for my last birthday.  The recipe is very versatile.  You can replace the vanilla extract with lemon, almond, orange or maple and can be made egg-free (see some variations below).

1 c. (2 sticks) butter
2 c. granulated sugar
4 large eggs, room temperature
2 t. pure vanilla extract
3 1/2 c. Gluten-free All Purpose Flour Mix + extra for dusting
1 T. + 1 t. baking powder
1 t. baking soda
1 t. Xanhtan gum
1 t. salt
1 1/2 cup almond milk (rice or cow's), hot

Preheat oven to 350 degrees.  Grease one 9 by 13 or (two 8 or 9 inch round) cake pan and dust with Gluten-free All Purpose Flour Mix.  In the bowl of an electric mixer, beat butter and sugar at high speed until light and fluffy, approximately 5 minutes.  Lower speed to medium and add eggs, one at a time.  Add vanilla and beat until fluffy again, scraping down bowl.  In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum, and salt.  Add half of the dry mixture to the sugar mixture and beat on low speed until combined.  Add half the milk and blend again.  Then add the remaining dry ingredients and the rest of the milk.  Mix on medium-low speed until smooth, approximately 2 minutes.  Pour into pan(s) and bake in preheated oven for 35 minutes or until toothpick inserted into middle comes out clean.  Cool in the cake in the pans for 20 minutes then turn the cake onto wire racks and cool completely before frosting.

Variations:

Egg-free: replace the 4 eggs with 6 T. unsweetened applesauce mixed with 2 t. baking powder and 4 T. warm water mixed with 1 T. gluten-free egg replacer.

Lemon Cake: Substitute 2 t. pure lemon extract for the vanilla; reduce the milk by 1/3 c. and add 1/3 c. fresh lemon juice; add 1 t. fresh lemon zest to the batter when adding the eggs.

Coconut Cake:  Substitute 1 T. pure coconut extract for the vanilla; substitute coconut milk for the milk; then add 3/4 cup coconut flakes (optional) to the cake batter, stirring until combined.

Broccoli Chicken Stir Fry with Rice Noodles

This is my husband's creation, and it is absolutely delicious!  It is gluten and soy free.

8 oz. Stir Fry Rice Noodles
3 lg Chicken Breasts, trim fat
8 oz. Broccoli, chopped
4 eggs, beaten
2 Tbsp. butter
1-2 Tbsp. Olive Oil
2-3 Cloves Garlic
1-2 tsp. Mrs. Dash Grilling Chicken flavor
Salt and Pepper to taste


In a large pot, boil water.  Butterfly the chicken breasts, then cut into 1/4 inch strips.  Chop the broccoli into small pieces.  Put the chicken, broccoli, oil and garlic in a large pan or wok then sprinkle with salt, pepper and Mrs. Dash.  Cook until just done then cover and remove from heat.  After the water comes to a boil, remove from heat and add noodles.  Soak noodles for 7-8 minutes then drain.  In a large flat frying pan melt the butter, add noodles, and push them to the outside of the pan.  Add the eggs to the open space in the middle and begin to cook.  When the eggs begin to set, fold eggs into noodles until fully incorporated.  Add the egg/noodle mixture to the chicken/broccoli mixture in the large pan or wok and mix.  Heat if needed and serve.

Cornmeal Pancakes

These delicious pancakes are based on a recipe I found in the cookbook Allergy-free Recipes for Kids by Publications International, Ltd.  My daughter and I love them!

1 cup cornmeal
1 tbsp sugar
1/2 tsp salt
1 cup boiling water
1/2 cup Almond Milk
1 egg, beaten
2 tbsp butter, melted
2 tsp baking powder
1/2 cup Gluten Free All Purpose Flour Mix (http://www.allergenfreemom.com/2013/04/gluten-free-all-purpose-flour-mix.html)

Combine cornmeal, sugar and salt in a medium bowl.  Stir in boiling water, cover, and let stand 10 minutes.  Stir flour mix, almond milk, egg, butter, and baking powder into cornmeal until smooth.  Heat large skillet over medium heat and brush with canola oil.  Pour approximately 1/4 cup of batter per pancake and cook until pancake bubbles and edges are firm.  Turn once and cook another 1-2 minutes.  Serve with powdered sugar, syrup or other toppings of your choice.

Gluten Free All Purpose Flour Mix

One of the hardest things about going gluten free is finding a good wheat flour replacement that is also cost effective.  It is even harder if you have other food allergies like soy which is one of the common flours used.   If you want to go the pre-made route flour blend, I highly recommend Pamela's Products Baking Mix which is both gluten free and soy free (4 lbs./8 cups for around $19.00).  I have substituted it successfully for wheat flour in all kinds of recipes plus you can use it by itself to make biscuits, etc.  A good gluten free flour must contain a blend of several different flours to achieve the right consistency that is comparable to a wheat flour.  (Read the ingredients of several gluten free flours and you'll see what I mean.)  If you're willing to take the time to make a blend yourself, this is the best recipe I've found.  It is from the cookbook Allergy-Free Recipes for Kids by Publishers International, Ltd.

It makes 5 cups and costs about $8.12.  I used Bob's Red Mill brand for all of the flours and a generic gluten free cornstarch.

1 cup White Rice Flour
1 cup Sorghum Flour
1 cup Quinoa Flour
1 cup Tapioca Flour
1 cup Cornstarch (if you are allergic to corn try Tapioca Starch instead)

Combine all of the flours in a large bowl and mix with a whisk until they are blended completely.  This recipe can easily be doubled or tripled.  Store in an airtight container in the refrigerator.

*Note: If you can tolerate nuts, try replacing the quinoa flour with coconut or almond flour to add a touch of sweetness.

Death by Chocolate Brownies

I made this for dessert last Easter Sunday.  I started by making my gluten-free brownies then frosted them with homemade chocolate frosting.  OMG it was chocolate heaven!  Here's the homemade chocolate frosting recipe followed by my brownie recipe. Make One Bowl Gluten Free Brownies and let cool completely.  Then frost and serve!


1 stick butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup plain almond milk
1 tsp vanilla extract

Melt butter, then put in a electric mixer bowl.  Add cocoa, powdered sugar, milk and vanilla. Beat on low until ingredients are moist then beat on high until the frosting is light and fluffy.

Chewy Granola Mix

I tweaked this recipe from a cookbook I picked up from my hospital's book sale titled "Allergy-Free recipes for Kids" by Publications International Ltd.  It is a great cookbook and I highly recommend it to anyone who has kids with food allergies.  This recipe is very filling.


1 cup gluten-free oats
1/2 cup slivered almonds (or pumpkin seeds)
1/2 cup dried cranberries
1/2 cup raisins
2 Tbsp maple syrup
1 tsp canola oil
1/2 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 325 then line a cookie sheet (with sides) with tin foil.  I highly recommend lightly spraying the tin foil with cooking spray after placing it over the cookie sheet.  The trail mix tends to stick a bit otherwise.  Combine oats, almonds, cranberries, raisins, maple syrup, oil, cinnamon and salt in a large bowl and mix well.  Then spread thinly on the cookie sheet.  Bake 20-25 minutes (or until the oats are golden brown) stirring half way through.  Great as a snack or with almond milk for breakfast.

Makes 5 1/2 cup servings that are 7 Weight Watchers Points each.

Creamy Parmesan Chicken

4 Chicken Breasts (large, boneless, skinless)
1/2 cup Canola Mayonnaise
1/3 cup Parmesan Cheese, grated
2 Cloves Garlic
2 tsp Italian Herb Seasoning, divided
2 tsp Grilling Mrs. Dash Chicken flavor seasoning, divided
2 slices Gluten Free bread
1/2 tsp Onion powder
1/4 tsp black pepper

Preheat oven to 450 degrees.  Trim the fat off of the chicken then cut the breasts in half to make 8 servings.  Then place the chicken in a 9 x 9 baking dish.  Mix the Mayonnaise, Parmesan Cheese, Garlic, 1 tsp Italian Seasoning and 1 tsp Grilling Mrs. Dash  in a small bowl.  Spread the mixture over the chicken breasts.  Toast the gluten free bread in the toaster until crunchy but not burned on the edges.  If it gets too dark on the edges, break off and discard.  Crumble toast into a bowl, then add 1 tsp Italian Seasoning, 1 tsp Grilling Mrs. Dash, onion powder and black pepper and mix well.  NOTE: if the toast seems too moist after crumbling it up, put the crumbled mixture in a flat dish in the oven for a couple of minutes to crisp.  Sprinkle breading over the top of the chicken. Bake for about 30 minutes and serve.

8 servings - 4 Weight Watchers Points each

Low-Fat Hot Artichoke Dip

Those of you from work know this recipe well and is one of my favorites.  It tastes great with both veggies and chips.

8 oz. Neufchatel Cream Cheese
1/2 cup Light Sour Cream
1/2 cup Fat Free Original Almond Milk
1 oz. Parmesan Cheese
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 tsp. Mrs. Dash Grilling Chicken blend
1 tsp. Fresh Lemon Juice
1 cup Artichoke Hearts
1 tsp Frank's Hot Sauce
1-2 Garlic Cloves, minced
1/4 cup Onion, diced
1 tsp Paprika for garnish

Add all ingredients into a food processor and mix until artichoke is diced.  Place mixture in a microwavable dish and heat for 5 mins.  Stir and heat and additional 5 mins.  Sprinkle paprika on top and serve.

Makes 12 1/4 cup servings that are 2 Weight Watchers Points each.

Texas Caviar

This is my Mom's quick and easy recipe that is great as a side or as a garnish for Tacos, Taco Salad, or Fajitas.  The ingredients don't have to be exact.  I often add a red and yellow pepper.

1 can Great Northern Beans (15 oz.) rinsed and drained
1 can Black Beans (15 oz.) rinsed and drained
1 can whole kernel Corn (8 oz.) rinsed and drained
1/2 cup Green Pepper (1 whole), chopped
1/4 cup Red Onion, chopped

Sauce:
1/4 cup Vinegar
1 clove Garlic, minced
2 Tbsp snipped fresh Cilantro (1 tsp dried)
2 Tbsp Lime juice
1 Tbsp Sugar
1 tsp Chili Powder
1 tsp ground Cumin
1/4 tsp Salt

Add beans, corn, peppers, and onion to a large bowl.  In another small bowl, combine sauce ingredients and mix until sugar is dissolved.  Pour over the bean mixture and mix well.

12 servings (1/2 cup) that are 3 Weight Watchers Points each

Gluten-Free Carrot Bran Muffins with Dates

1 1/2 c. Pamela's Products Baking Mix
1/2 c. ground flax seed
1 T. baking powder
1/2 t. baking soda
1/2 t. ground allspice
1 c. unsweetened pineapple juice
1/4 c. canola oil
1/4 c. packed brown sugar
1 lg. egg
1 lg. egg white
2 small carrots, shredded (about 1 c.)
1/4 c. dried dates

Preheat oven to 375 degrees.  Line 12 cup muffin pan with paper liners (or lightly spray pan).  Whisk together Pamela's Products Baking mix, flax, baking powder, baking soda, and allspice in large bowl.  Whisk together pineapple juice, oil, brown sugar, egg, egg white, in medium bowl.  Add pineapple mixture to flour mixture and stir just until flour mixture is moistened.  Stir in carrots and dates.  Fill muffin cups evenly with batter.  Bake until toothpick inserted into centers comes out clean, about 20 mins.  Let cool in pan on wire rack 5 mins.  then remove muffins from pan and let cool completely on rack.  

Makes 12 regular size muffins that are 4 Weight Watchers Points or 48 mini muffins that are 1 Weight Watchers Points each.

Taco Biscuits

The whole family loved these and they were not too spicy for Maggie (age 4).

2 1/2 cups Pamela's Products Baking Mix
1 cup shredded taco cheese
2/3 cup Plain almond milk ( I was a bit generous here)
2 Tbsp Butter, melted
1/4 tsp chili powder
1/4 tsp garlic powder

Preheat oven to 425 degrees.  Spray cookie sheet with non stick spray.  I have a sprayer that I can use my own olive oil with since I am allergic to soy and most of the sprays still have soy in them even if they are listed as "canola" etc.  Combine baking mix and cheese then stir in almond milk until moistened.  Divide batter into 12 mounds on the greased cookie sheet.
Bake 11-13 minutes or until golden brown.  Meanwhile combine melted butter, chili powder and garlic powder in a small bowl.  Next time I make these, I'm going to add more garlic powder and chili powder and possibly add onion powder. They turned out a lot milder than expected but were still really good.  Remove biscuits to a wire rack and immediately brush on butter mixture. 

Makes 12 servings that are 4 Weight Watchers Points each.

Quick and Easy Vegetable Stir Fry

1 medium onion, sliced
1 bag of fresh spinach
1 box of fresh mushrooms, sliced
3 cloves garlic, minced
1 cup broccoli slaw
1 cup cole slaw mix
1 tsp olive oil
1 tsp Mrs. Dash Chicken Grilling seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp Chinese Five Spices seasoning

Add olive oil to saute pan then add the garlic to the pan and brown.    Next add the onion, mushrooms, cole slaw mix, broccoli slaw mix, and saute until it starts to soften.  Then add the rest of the ingredients and cook until soft.  Serve by itself or over rice.

1 cup serving = 1 Weight Watchers Point (without rice)
2 cups = 3 Weight Watchers Points (without rice)
The whole recipe is only 6 Weight Watchers Points but good luck eating it all.  It makes at least 4 cups.

LOW-FAT Sweet & Savory Popcorn

This is also a great recipe for when you're craving something sweet.

1/4 cup popcorn kernels
1 brown paper lunch bag
2 sprays cooking spray
2 Tablespoons powdered sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Allspice
1/8 teaspoon Nutmeg
1/4 teaspoon Salt

Put the popcorn kernels in the brown paper lunch bag, fold over the top a couple of time and put the bag in the microwave.  No oil is needed contrary to all of the instant popcorn manufacturers out there!  You can use the automatic popcorn setting on the microwave or set the time for about 3 minutes.  Then in a small bowl, mix the powdered sugar and all of the seasonings well.  When the popcorn is done popping, take it out and pour it into a large bowl.  Spray the popcorn with the cooking spray while mixing it all up.  Then sprinkle the spice mixture over the popcorn again while mixing.  Serve.


This recipe makes about 8 cups which for me is one serving but since it is only 8 Weight Watchers Points Plus, I'm good with that!

LOW-FAT Chocolate Popcorn

OK this one's for all you chocolate lover's out there!  I admit it, I'm a total chocoholic and I'm addicted to popcorn too.  This recipe is a marriage made in heaven...

1/4 cup popcorn kernels
1 brown paper lunch bag
About 2 sprays of cooking spray
2 Tablespoons powdered sugar
2 teaspoons unsweetened cocoa powder


Put the popcorn kernels in the brown paper lunch bag, fold over the top a couple of times and put the bag in the microwave.  No oil is needed contrary to all of the instant popcorn manufacturers out there!  You can use the automatic popcorn setting or set the time for about 3 minutes.  Then in a small bowl, mix the powdered sugar and cocoa powder well.  When the popcorn is done popping, take it out and pour it into a large bowl.  Spray the popcorn with the cooking spray while mixing it all up.  Then sprinkle the cocoa mixture over the popcorn again while mixing.  Serve.

For me this whole recipe is a single serving but since the whole thing is only 8 Weight Watchers Points Plus, I'm good with that!

Low-fat Lemon Hummus

This recipe makes a large batch but since it's only 2 Weight Watchers Points per 1/4 cup, it is a great "bang for your buck".  Is good on everything from veggie sticks (carrots, celery, cucumber) to salads!

4 cans Garbanzo Beans (reserve the juice)
1 Onion, chopped
6-8 cloves Garlic depending on size and preference
2 lemons, whole
4 tsp. Cumin
1 tsp. Salt
1/4 tsp. Cayenne Pepper

Squeeze lemon juice into large bowl then add remaining ingredients.  Use stick immersion blender (or large food processor) and mix all ingredients.  Add liquid reserved from the Garbanzo Beans to thin hummus to the desired consistency.  I think I ended up using about 1/2 cup.  This is the key to making great hummus without the Tahini (extra fat and calories).

16 servings

Spinach and Black Bean Saute

This makes a really filling meal that is nutrient dense and if you eat the whole thing it is only 10 Weight Watchers Points Plus.  It is super quick and easy!

1 9oz. bag of fresh Spinach
1 can Black Beans
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 teaspoon ground Cumin
Salt, Pepper and/or Mrs. Dash to taste

Place olive oil in pan and cook garlic until lightly browned.  Add all other ingredients and saute until spinach is soft and beans are heated through.

Homemade Chicken Soup

This recipe makes a very large batch (16+ servings) which is great to last a few days and still have enough left over to freeze.

1 Whole Chicken or 4-6 leg/thigh pieces (I think dark meat makes more flavorful soup)
4 Cartons (16 cups) Chicken Broth (MSG and Gluten Free)
4 cups diced Carrots
4 cups diced Celery
4 cups diced Onion
2 Tablespoons dried Parsley
1 Tablespoon Salt
1 teaspoon Pepper

Place all ingredients in a very large pot, bring to a boil and simmer for a couple of hours.  Remove from heat then strain broth into another large bowl or pot.  Pick through the strained veggies/chicken and save the chicken to dice and re-add to broth.  I like the pieces of chicken to be bite sized pieces.  At this point you can either leave the soup just broth and chicken which is what my kids like or add more diced veggies and simmer until hot all the way though.

Each serving is 4 Weight Watchers Points.

The Best Gluten Free Waffles

If you are Gluten Free, you know how hard it is to find a yummy recipe for waffles etc.  I really love Pamela's Products Gluten Free Baking Mix and this recipe was adapted from the back of the bag.  My (picky) kids and hubby love them!  This recipe makes a giant batch of 24 waffles.  I like to freeze them so they are easy to pull out and toast for a quick breakfast just like the ones sold in the freezer section of grocery store.

4 cups of Pamela's Products Gluten Free Baking Mix
8 eggs or the equivalent amount of egg beaters
3 cups water
1/4 cup canola oil
2 tsp. vanilla
1/4 cup whole flax seeds ground in a coffee grinder

Mix all ingredients in a large bowl until there are no lumps.  Pour into waffle maker and cook until golden brown.

Each waffle is 3 Weight Watchers Points.

Creamy Vegetable Soup

This very filling soup tastes just like cream of broccoli soup without the butter and cream!  It is super quick, easy and is nutrient dense.  I got this recipe off the Peer Trainer website and made a few tweaks.  My husband Brian loves it too.

3 large heads of Broccoli or 1 bag of frozen Broccoli
1/2 large bag fresh Spinach or 1/2 bag of frozen Spinach
2 medium Onions, sliced
4 large cloves of Garlic, minced
5 large Carrots
1 box fresh Mushrooms
2 boxes (4 cups) Chicken broth (MSG and Gluten free)
1 tsp. Olive Oil
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Mrs. Dash Grilling Chicken Flavor

Saute Onion and Garlic in the Olive oil over medium heat until soft.

Add all the veggies and spices into a large pot, cover with Chicken Broth.

Simmer until the veggies are soft then puree with a stick blender.  You can use a regular blender but it is a huge pain and very messy.

Makes 12 servings
If you are doing Weight Watchers each serving is only 1 Points Plus

Optional additions:
Garnish with Parmesan Cheese (1 T. = 1 Points Plus)
If you want to increase the protein content add 1/2 cup of Black Beans per bowl of soup (2 Points Plus).

*I made this the other day and added over a cup each of leftover green beans and asparagus and it was AWESOME!

*Today I made this soup with equal parts of spinach and kale = DELICIOUS!

Turkey Meatloaf (they'll never know it's NOT ground beef!)

1 Egg, lightly beaten
1 Tablespoon A1 Steak Sauce
1 Tablespoon Worcestershire Sauce
1/4 cup Brown Sugar
1 medium Onion, finely chopped
2 cloves Garlic
1 teaspoon Mrs. Dash Chicken Grilling blend
1 teaspoon dried Parsley
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup whole Flax seed, grind in a coffee grinder
1/3 cup shredded Cheddar Cheese
1 pound ground Turkey (approx.)
3/4 cup Gluten-free Rice Krispies

Preheat oven to 350 degrees.  In a large bowl mix egg, A1, Worcestershire sauce, brown sugar, onion, garlic, Mrs. Dash, parsley, salt, pepper and ground flax seed.  Stir in cheddar cheese, Rice Krispies, Turkey and mix well.  Spread into loaf pan and bake for 55 minutes or until a thermometer inserted in the middle reads 160 degrees.  If desired, spread sauce listed below over the turkey loaf for the last 5-10 minutes and/or serve the sauce separately.

For those who are following Weight Watchers this recipe is 4 points per serving not counting the sauce.

Dad Don's Special Steak Sauce
(great for this turkey loaf or over hamburgers, steak, etc.)

2 parts ketchup
1 part A1 steak sauce
2-3 cloves garlic, minced
minced onion to taste

Ham and Black Bean Soup

1 pound (bag) dry Black Beans
1 pound cooked lean Ham, diced (include bone if you have it)
1 cup diced Onion
1 cup diced Celery
1 cup diced Carrots
5 cloves Garlic, minced
1 Tablespoon dried Parsley
1 cup White Wine
2 teaspoons Salt
2 Tablespoons Worcestershire sauce
1 bay leaves
1/2 teaspoon Black pepper
1/2 teaspoon dried Mustard
1/4 teaspoon Cayenne pepper
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 Tablespoon Chicken Grilling Mrs. Dash
8 cups Chicken Stock (MSG and Gluten free)

Rinse, drain and pick through beans.  Add to large pot and cover with 3 inches of water.  Bring to a boil for 5 minutes then let soak for 1 hour.  Drain and rinse beans and pot then re-add to pot.  Add remaining ingredients and simmer for 6-8 hours adding additional chicken stock if needed.

Makes 12 servings that are 5 Weight Watchers Points each.

Ham and Seven Bean Soup

Love this soup!  I always double this recipe and freeze the leftovers so I can take them to work for a quick lunch.  (See my page on "My Trick To Freezing" for more info.)  Please don't be intimidated by all the ingredients - it's worth the prep time!

3 cups cooked Lean ham, cubed
***If you have the bone, add that too!
3 cups diced Onion
3 cups diced Celery
3 cups diced Carrots
8 cups Chicken Broth (MSG and Gluten free)
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon Mustard
3 bay leaves
1 teaspoon Black Pepper
1 Tablespoon dried Parsley
3 Tablespoons fresh Lemon juice
1 teaspoon Salt
1 Tablespoon Chili powder
1 teaspoon dry Mustard
1 teaspoon dry Rosemary
1 Tablespoon Chicken Grilling Mrs. Dash
1 cup White wine
1/4 cup dry Black-eyed peas
1/4 cup dry Great Northern beans
1/4 cup dry Black beans
1/4 cup dry Pinto beans
1/4 cup dry Lima beans
1/4 cup dry Navy beans
1/4 cup dry Lentils

Rinse, drain and pick through all of the beans.  Add beans to a large pot and cover with 3 inches of water.  (Do NOT add salt to the water or the beans will NOT soften.)  Bring to a boil for 5 minutes then turn off heat and let the beans soak for 1 hour. Drain, rinse beans and pot then re-add beans to pot.  Add remaining ingredients and simmer for 6-8 hours adding extra chicken stock if needed.

Makes 12 servings that are 5 Weight Watchers Points each.

One Bowl Gluten-Free Brownies

1 cup Gluten Free All Purpose Flour Mix
4 Squares unsweetened Chocolate
3/4 cup Butter
2 cups Sugar
3 Eggs
1 tsp Vanilla

Optional addition: 2 Tbsp. whole flax seeds ground in a coffee grinder (1/4 cup when ground)

Preheat oven to 350 degrees, or if using a glass pan bake at 325 degrees.  Microwave butter and chocolate in a large bowl on high for 2 minutes or until butter is melted.  Stir butter and chocolate until the chocolate is fully melted.  Stir in sugar and mix until it is well blended.  
Stir in eggs and vanilla.  Mix in gluten-free flour (I like Pamela's Products Baking Mix).  
Spread into greased 13x9 inch pan and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out crumbly.

Makes 20 servings that are 6 Weight Watchers Points each including the Flax Seed.

Gluten Free Stuffing

This recipe started as an old family recipe which I altered when I found out I was gluten intolerant.

2 cups diced Celery

2 cups diced Onion

1 cup broth (Chicken, or Vegetable) or white wine

2 eggs, beaten
4 Tablespoons butter

1 teaspoon Thyme
1 teaspoon Sage
3/4 teaspoon Salt
1/2 teaspoon black Pepper
1/2 cup fresh Parsley
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
1 loaf gluten-free bread

Slice gluten-free bread into small squares then toast on a cookie sheet at 250 degrees for 5-10 minutes.  Watch these very closely because if the bread cubes burn your stuffing will taste burned as well.  Melt butter and saute onion and celery until soft and transparent then remove from heat.  Add seasonings, mix well, then add bread cubes.  Stir in eggs and broth (or wine) and mix well.  Place in large baking dish and bake at 350 degrees for about 30 minutes.

Best Taco Seasoning Ever!

This is a recipe I created as a quick and easy alternative to the typical packaged taco seasoning which is full of MSG and other off limit ingredients.  

1/2 teaspoon dried Onion
1/2 teaspoon dried Garlic
2 teaspoons Cumin
1 Tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon Salt
1 teaspoon Black Pepper
1/4 teaspoon Red Pepper

Mix all ingredients together in a small bowl.  Pour over 1.5 pound of browned and drained ground beef.  Add 1/2 cup of water and simmer while stirring frequently until it thickens.  This recipe works great for ground beef, ground turkey and shredded chicken.  We have this once a week in my house.

Buffalo Ranch Dip

This is the BEST dip and people always scrape the bowl clean!  (Especially my husband!)

1 block (8 oz.) Neufchatel Cheese
1 bag (8 oz.) shredded Cheddar Cheese
1 cup Ranch Salad Dressing (Gluten and MSG free)
1 large can of Chicken  or 1 large chicken breast filet cooked
2/3 cup Frank's Hot Sauce

Drain and rinse chicken then shred.  Place chicken and all other ingredients in a crock pot on high to heat.  Stir frequently until bubbly then reduce heat and serve.  This is a super fast and really yummy dip for any occasion. 

Makes 24  (2 Tbsp) servings which equals 3 Weight Watchers Points each.

My Hummus

This is the best recipe and it is super easy to make.  Everything goes into the food processor, let it chill, then your done!

1 can (15 oz) Chickpeas (reserve the liquid)
2 Tablespoons fresh Lemon Juice
1/2 cup Tahini (this can be left out but its not as rich or smooth)
1/4 cup yellow Onion, diced
3 cloves Garlic, minced
2 teaspoons Extra-Virgin Olive oil
2 teaspoons ground Cumin
1/8 teaspoon Red Pepper
1/2 teaspoon Salt
Chopped fresh Parsley

Drain the chickpeas, reserving the liquid.  Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper, and salt in a food processor.  Puree until smooth adding the chickpea liquid to thin if needed to thin the puree.  Refrigerate for 3-4 hours before serving to blend the flavors.  Garnish with parsley.

Makes 6 servings that are 3 Weight Watchers Points each.

Worcestershire Marinade for Beef or Chicken

This is great for both chicken or steak!

1/2 c. Worcestershire Sauce
3 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
1/4 tsp Salt

Put this together in the morning and marinate all day or overnight.  The meat becomes really tender with this marinade.

The whole recipe is 14 Weight Watchers Points that can then be divided by how much meat you marinate.  However, since all of the marinade is not absorbed I'm not sure if you have to count all of the points.

Gluten-Free, Low Carb Sugar-Free Truffles

1 c. fat-free half and half (or skim milk)

8 oz.unsweetened chocolate
1 3/4 c. granular Stevia
2 T. unsalted butter
1 T. vanilla extract
1/4 c. unsweetened cocoa powder

In a large saucepan, bring cream to a boil.
Add chocolate and stir until melted.
Remove from heat; add Stevia, butter and vanilla extract.
Mix until smooth.
Transfer to a large bowl.
Refrigerate 2 hrs. until cold and stiff.
Sift cocoa onto a piece of waxed paper.
Use a small scoop to form balls.
Roll in cocoa powder.
Place truffles in foil candy holders if desired.