Recipes

Yummy Gluten FREE Pasta Salad

This one has been in my house for years. Everyone loves it, because you can as whatever ingredient that you desire. Everything below is Organic or Hormone FREE Products.

Here are some ideas:

Gluten Free penne or spiral noodles(multicolored makes it interesting to look at), one pound,

Tuna 3-5 cans or pouches (I like light albacore, it has less mercury) or chicken breast slices about 3-6 breasts cooked.

Veggies to add:

Olives, slices carrots, celery, cucumbers, onions, green peppers, shaved zucchini, tomato's, my FAV sun-dried tomatos broccoli, cauliflower, artichoke or any other veggie that makes you happy.

Other yumminess to add:

Chick peas

Shredded parmesan cheese, feta, mozzarella.

Dressing and spices:

Balsamic vinegar

Olive oil

And if you want it a tad creamy add some organic ranch dressing.

Onion powder, garlic powder, parsley, oregano, Himalayan sea salt 

Starts with a teaspoon, add more if you like.

I always put about a ¼ cup of water to keep it juicy (pasta tends to soak up a lot of the juices so this helps keep it juicy)

This Pasta Salad tastes better the day after, because it allows all the spices and juices to soak in. Cant wait till you try it...let me know how you like it....yummmmmers…

Broccoli Beef This is a great recipe, mainly because broccoli is cheap and beef could be sliced thinly to stretch and feed unexpected guests.

So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch (boil) the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking.

And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.

Broccoli Beef Recipe

INGREDIENTS (EVERYTHING I LIST IS EITHER ORGANIC OR NO HORMONE ALL NATURAL)

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons Coconut Oil
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

• 1 teaspoon Braggs alternative soy souce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon Braggs
• 1/4 cup chicken broth

METHOD

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

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Guacamole Chicken Wraps

Ingredients

·         2 tablespoons fresh lime juice

·         1/4 teaspoon salt

·         1 ripe peeled avocado

·         1/2 cup chopped seeded plum tomato

·         4 green leaf lettuce leaves

·         4 (8-inch) fat-free flour tortillas

·         2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)

Preparation

·         Place first 3 ingredients in a medium bowl; mash with a fork until smooth. Stir in tomato.

·         Place 1 lettuce leaf on each tortilla; spread about 1/4 cup avocado mixture on each lettuce leaf. Top each serving with 1/2 cup Grilled Lemon-Herb Chicken. Roll up. Wrap in foil or parchment paper; chill.

Calories: 300

Fat: 10.9g

Carbohydrate: 30.2g

Cholesterol: 50mg 

Grilled Herb Coated Chicken Breast

Ingredients

·         3/4 cupHerbed Lemon-Buttermilk Dressing

·         4 (6-ounce) skinless, boneless chicken breast halves

·         1/2 teaspoon salt

·         1/2 teaspoon freshly ground black pepper

·         2 tablespoons finely chopped fresh parsley

·         2 tablespoons finely chopped fresh chives

·         1 teaspoon canola oil

·         1 teaspoon honey

·         Cooking spray

Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Calories: 222

Fat: 3.8g

Protein: 40g

Carbohydrate: 4.6g

Cholesterol: 99mg