1. Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
2. Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
3. Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
4. Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
5. Stir in the Vegetable Broth and bring to a low boil; reduce temperature to Low and cook until the mixture thickens (about 8-10 minutes).
6. Slowly pour in the Heavy Cream, mixing thoroughly.
7. Add your choice of GF Pasta to the pot and continue cooking until the pasta is al dente (about 5-8 minutes, depending on the type of pasta).
8. Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
9. Serve with a dollop of Ricotta Cheese, if desired.
   Enjoy 🙂

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Rinse the Salmon in cold water, pat dry with paper towels and place in the center of the prepared baking sheet, skin side down; set aside.
4. In a small bowl, mash together the Softened Butter, Lemon Zest, Garlic, Parsley, Pepper and Salt until well-combined.
5. Using a butter knife, rubber spatula or your fingers, spread the Butter paste over the Salmon Fillets; Note: I usually end up using my fingers to spread the Butter mixture ~ the warmth of your skin helps spread the butter more easily.
6. Next, squeeze the Lemon Juice evenly over the Salmon Fillets and sprinkle with extra salt and pepper, if desired.
7. Bake in pre-heated oven on the center rack for 15-20 minutes, depending on the thickness of your fillets. The fillets will flake apart easily with a fork when done and should measure 145 degrees.
8. Serve with wedges of fresh lemon and sprinkle with extra Parsley. Enjoy!

Making the Homemade Sauce:

1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
2. Next, add the Milk and Egg and mix well using either your hands or two forks.
3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

1. While you’re layering the casserole, preheat the oven to 350 degrees.
2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
4. Next, add half of the meatballs.
5. Then, add half of the Pasta onto and around the meatballs.
6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
10. Allow to cool for about 10-15 minutes before serving.
11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂

1. Gather all ingredients.
2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

1. Preheat oven to 425 degrees.
2. Gather the ingredients.
3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
   *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

1. Gather all of the ingredients.
2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
4. Note: I usually start this step while the pasta is cooking 😉
   In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
5. Once the butter is melted, add the chopped onions and cook until translucent.
6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
    
11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

The Soy Sauce Mixture:

1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
   
5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
9. Garnish with scallions and serve. Enjoy!
   

1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
3. Cover and refrigerate the dressing until ready to use.

The Salad:

1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉

1. Preheat oven to 350 degrees. Place oven rack in the center position.
2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
3. In a microwave-proof bowl, melt the butter.
4. Next, set up a “work station” with the following in a row or circle:
   1. Chicken Breasts
   2. Melted Butter
   3. Bread Crumb Mixture
   4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!