Gluten Free Oatmeal Cookies

1/2 c. Butter
3/4 c. Brown Sugar, firmly packed
1/2 c. Granulated Sugar
2 Eggs
1 t. Vanilla
1 1/2 c. Gluten Free All Purpose Flour Mix
1 t. Baking Soda
1 t. Cinnamon, ground
3 c. Gluten Free Whole Grain Oats

Heat oven to 350 degrees.  In a large bowl, beat butter, and sugars on medium speed until creamy. Add eggs and vanilla; beat well.  In another large bowl, mix Gluten Free All Purpose Flour Mix, baking soda, and cinnamon; mix well.  Add oats and mix well.  Drop dough by rounded tablespoons onto ungreased cookie sheets.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheet, then remove to wire rack to finish cooling.  Cool completely.  Makes about 4 dozen cookies.

Cheesy Potato Soup

1 T. Butter
3 c. Onion
8 c. Potatoes, Diced
9 c. Broth, Chicken or Vegetable
3 c. Fat-free Half and Half
4 1/2 c. Cheddar, Shredded
1 1/2 t. Dill Weed
1 1/2 t. Black Pepper
1 1/2 t. Salt

Peel and dice the potatoes and onions.  Saute onions in the butter until soft.  Add onions, potatoes, chicken broth, dill weed, salt, pepper and simmer until the potatoes are soft.  Use an immersion blender to blend until smooth.  Add the cheese, half and half and stir until melted.

Fish Chowder

2 1/4 c. Chicken Broth
3 c. Mixed Vegetables
2 c. Corn
1 c. Plain Almond Milk
2 T. Cornstarch
1/2 t. White Pepper
3-4 Tilapia Filets

In a large saucepan, combine broth, mixed vegetables and heat until boiling.  Cut fillets into bite sized pieces, add to pot and simmer.  In a medium bowl, combine milk, cornstarch, and pepper; stir until completely mixed with no lumps.  Add to Tilapia broth and stir gently but well.  Simmer until thickened.

Mexican Bean Pan Fry

2 cans Green Beans
1 can Garbanzo Beans
1 can Black Beans
1 Red Onion
2 Garlic Cloves
2 t. Sesame Seeds
1 T. Olive Oil
1 T. Lemon Juice
2/3 c. Chicken Broth or Vegetable Broth
1/2 t. Tumeric (or Cumin)
1 t. Allspice, ground

Heat oil then add garlic and onion.  Saute about 2 minutes then add all of the beans and stir in lemon juice, tumeric, allspice and chicken broth.  Bring to a boil then reduce heat and simmer 5-7 minutes.  Toast sesame seeds in a separate pan until golden brown then sprinkle over bean mix and serve.

Cassy's Chili

I perfected this recipe before I realized I was allergic to tomatoes.  It is delicious and I miss it!

3 lbs. Ground Beef
4 Cloves of Garlic
1 Medium Onion
2 cans (or equivalent) Red Kidney Beans
32 oz. Tomato Sauce
12 oz. Tomato Paste
1 Bay Leaf
1 T. Salt
2 t. Black Pepper
1 T. Brown Sugar
3 T. Chili Powder
1 T. Cumin
1 T. Oregano

Brown ground beef in a large frying pan with onions and garlic.  Add all ingredients to a large stock pot and simmer 45 minutes to an hour.

Chipolte Crock-pot Chicken

4-5 Chicken Breasts
1 c. Chicken Broth
1 8oz. package of Cream Cheese, divided
1/4 c. butter, divided
2-3 cloves Garlic, minced
1/2 c. Fat Free Half and Half
2 T. Chipotle spice rub
1/2 Onion, finely diced
1 T. Corn starch (or flour)

Dissolve corn starch in chicken broth and place everything in crock-pot.  Cook on high for 4-6 hours depending on your crock-pot.  You can use frozen chicken breasts, just adjust for a longer cooking time. You can also cook this all day on low while at work and your main course is done when you get home!

Easy Crockpot Chicken

4-5 Lg. Chicken Breasts
1-2 Celery Stalks, diced or 1 t. Celery seed
1 pkg. Onion Soup Mix
1/4 c. Lemon juice or 1 whole lemon juiced
1 c. Chicken Broth
3 cloves Garlic
1/2 t. Pepper
1 t. Salt
1/2 t. any/all of the following: Parsley, Sage, Rosemary, Thyme, Taragon

Put everything into crock-pot and cook about 4-6 hours depending on whether the chicken is frozen or not. I made it with frozen chicken breasts and removed them half way though after they had thawed and trimmed them then put them back in to finish cooking.  You can also cook this all day on low while at work and your main course is done when you get home!  When the chicken is done, it literally falls apart because it is so tender!