Shrimp and Artichoke Linguine

INGREDIENTS

1 package GF pasta noodles
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley


DIRECTIONS
Cook pasta according to specific package directions.

While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Shrimp and Sugar Snap Peas

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Manicotti

Manicotti
Makes approximately 8 manicotti

Shells
3 eggs
1 cup water
1 cup rice flour
1/4 cup water
1/2 teaspoon xanthan gum
Pinch salt
Vegetable oil

Filling
15 ounces gluten-free ricotta cheese
8 ounces gluten-free mozzarella cheese, grated or finely minced
3/8 cup gluten-free parmesan or Romano cheese, grated
1/8 cup parsley flakes
1/8 teaspoon salt
2 eggs
26 1/2 ounces of your favorite tomato sauce
Browned ground beef (optional)

1. Heat your favorite tomato sauce, adding ground beef and any other additions you like. Simmer slowly while you prepare the rest of the recipe. Preheat oven to 350 degrees.

2. To make the shells, place eggs and water in a bowl and combine with a hand mixer. Slowly add rice flour, xanthan gum and salt. Mix until it reaches consistency of smooth but thin pancake batter. Heat 8-inch cast iron skillet on high, thinly coating the bottom with oil. (Skillet is ready when a bead of water dances on pan¹s surface.) Slowly pour in enough batter to thinly cover the complete bottom of the skillet. Reduce heat slightly. Shell is ready when edges curl up. Do not turn shell over. Slide it out of the skillet onto a large plate. Continue the process, re-oiling the skillet between shells. Stack shells on top of one another. Set aside.

3. To fill the shells, mix the three cheeses in a large bowl, reserving a small amount of mozzarella for later. Add parsley flakes, salt, and eggs. Mix together well. Set aside.

4. To assemble, cover bottom of a rectangular glass pan with some tomato sauce. Fill each shell across the center with approximately 2 full tablespoons of cheese filling. Fold over each side of the shell to cover filling, using a small amount of filling to hold the two sides together. Place filled shell at one end of the pan. Continue with the remaining shells in the same manner. (You may need more than one pan.) Spoon some tomato sauce across center of manicottis so that ends still show. Garnish sauce with a sprinkle of grated cheese, grated mozzarella and parsley flakes.
5. Bake for approximately 20 minutes or until cheeses are bubbly. Serve hot.

Super easy Pizza!

Ingredients

Corn tortillas
Regu Pizza Sauce
Shredded mozzarella cheese
Pepperoni slices

Instructions

Fry corn tortilla in oil until slightly crisp.
Spread each tortilla with 1 Tbsp. Pizza Sauce. Sprinkle with1 Tbsp. shredded mozzarella cheese. Top with 5 slices of pepperoni

Place in microwave 15 to 20 seconds or until cheese is melted
Cut with pizza cutter into wedges.

Grandmas Chicken Salad

Ingredients

chicken breast tenders
2 stalks of celery
2 small green onions
1 sweet apple cored
mayo to your taste
1/2 c. walnuts or any type nut you may like

Instructions

Boil chicken takes about 20-25 minutes.
Cut up celery;onions;apples and put into large tupperware bowl
after tenders are done you can put into blender to chop finely.
Add mayo to taste and chopped veggies and fruit and nuts if you like.

You will have a lot and will keep in frig for about a week. Enjoy!!!

Sloppy Joes

Sloppy Joe Mix
Gluten Free Recipe

Ingredients:

1 pound ground round
1 cup gluten free tomato sauce
1/2 cup onion, finely chopped
1/4 cup gluten free catsup
1/4 cup green pepper, finely chopped
1 tablespoon apple cider vinegar
1/4 cup celery, finely chopped
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon gluten free worcestershire sauce


Directions:
Brown hamburger, add onion, pepper and celery and cook for five to six minutes.

Add remaining ingredients.

Potato Salad

Gluten Free Recipe

Ingredients:

24-ounces frozen gluten free hash browns
2 tablespoons chopped fresh parsley
Six slices cooked bacon, crumbled
2 tablespoons cider vinegar
1/3 cup corn oil
1/2 teaspoon salt
3 tablespoons water
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 teaspoon paprika
2 tablespoon minced onion


Directions:

Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on high power or until tender.

Stir every four minutes.

Sprinkle with bacon.

Combine remaining ingredients, except paprika, and pour over warm potatoes.

Mix and sprinkle with paprika.

Garnish with parsley sprigs. Serve hot.

50 Quick food ideas

What you will find here.

Things to buy when shopping. Meal ideas with the food you bought.

Examples:
Sheppards pie
Nachos
Omlete
Milk shake
stir fry
Pizza
Veggie soup
Chicken casserole

Check it out

Mac N Cheese

Thanks to Celiac.com and melrobsings for posting this

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.