1. In a large saucepan, melt the Butter over medium-low heat. Once Butter is melted, add the Onions, Carrots and Garlic; cook until the Onions are translucent and soft (about 3-5 minutes).
2. Add the Broccoli, Chicken Broth and Seasonings to the Onion mixture and cook over low heat until the Broccoli has softened ~ about 15 minutes.
3. Next, using either an Immersion Blender, Regular Blender or Food Processor, thoroughly blend the cooked Vegetable/Broth mixture; set aside in the large saucepan over Low heat.
4. Meanwhile, in a small/medium bowl, combine the GF Flour blend and Milks using a whisk to thoroughly blend; Add this mixture to the Vegetable/Broth mixture in the large saucepan.
5. Increase the temperature to Medium/Medium-Low and bring to a boil, while whisking continuously; once the mixture has thickened (about 5 minutes), remove from heat and add the Shredded Cheddar.
6. Serve with your favorite GF Bread and Enjoy!

1. Gather your ingredients.
   
2. In a large skillet, heat the Olive Oil over low to medium heat (our cooktop runs quite hot, so I cook this between Low and Medium heat).
3. Sprinkle both sides of the chicken breasts with salt and pepper and add to the skillet, adjusting the temperature to brown both sides. Cook about 6-8 minutes per side, depending on the thickness of the breasts. Remove the chicken breasts from the skillet, once they’re cooked and set aside (you may place them in a warm oven).
4. Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
5. Add the Chicken Broth to the butter and garlic mixture in the skillet. Cook for 2 minutes to reduce down slightly. Add the Bacon (or the Sundried Tomatoes) and cook for another 1-2 minutes.
6. Add the Half & Half (or Heavy Cream or Skim Milk) to the skillet and continue cooking over Low Heat until mixture starts to bubble, stirring frequently. Add the Basil and Oregano (and salt & pepper to taste, optional).
   
7. Add the Spinach and Parmesan Cheese and simmer until Spinach has wilted and cheese has melted. At this stage, if you want a thicker sauce, add the Cornstarch & Water mixture, mixing well. Continue simmering and stirring often.
   
8. Once the sauce has reached the desired consistency, add the chicken breasts back into the skillet, coating well with the sauce. Add the chili pepper flakes, if using.
   
9. Heat for a few minutes to warm the chicken. Top each breast with the savory garlic sauce and extra Bacon, if desired. Serve over steamed rice and your favorite veggie. Enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather ingredients.
   
3. Lightly spray a 9″ pie dish with non-stick cooking spray and set aside (I use “Pam Coconut Cooking Spray” since its flavor does not compete with the other ingredients.
4. In a food processor (or a medium-sized bowl), mix the Graham Crackers, Sugar and Butter until the mixture resembles wet sand.
   
5. Press mixture into the bottom and sides of the prepared 9″ pie dish (I use a flat-bottomed measuring cup to do this, as it helps achieve a more even thickness of the crust.
   
6. Bake the crust for 8-10 minutes for a golden, delicious crust every time!
   
7. Fill with your desired fillings and enjoy :).

1. Preheat oven to 350 degrees.
2. Line two cookie sheets with Parchment Paper or Baking Mats and set aside.
3. Gather Ingredients.
   

Butter Mixture

1. Using a handheld or stand mixer, combine the softened butter and sugars until very well blended.
   
2. Add eggs and vanilla to butter mixture, mixing well.
   

Flour Mixture

1. In a Medium-sized bowl, combine the GF Flour, Salt and Baking Soda. Blend well.

Putting it All Together

1. Slowly add the Flour mixture, 1/2 cup at a time, to the Butter Mixture, blending well.
2. Lastly, add the oats, one cup at a time. Mix thoroughly.
3. If adding chocolate chips, do so now.
4. Using a medium-sized cookie scoop (which makes about 2″ balls), drop the dough onto the prepared baking pans, leaving PLENTY of space between each one…the dough spreads A LOT!
   
5. Bake for 9-12 minutes (baking time will vary between ovens), checking often, until cookies are a rich golden brown color. Note: the longer they bake, the crispier they will become after they cool.
   
6. After a couple of minutes, transfer the cookies to a wire rack and let cool completely.
   
7. Serve with a tall glass of cold milk and enjoy :).

1. Preheat oven to 350 degrees. Spray a 9″ x 13″ baking dish with nonstick spray and set aside.
2. Gather ingredients.
   

Sauteed Vegetables

1. Melt the butter in a large skillet.
2. Add the chopped veggies and saute over Medium to Medium Low heat until tender. Season with salt and pepper.
   

Cheese Mixture

1. While veggies are cooking…whisk the eggs, cottage cheese and sour cream in a large bowl until well combined.
   

Egg Noodles

1. Also, while the veggies are cooking, prepare the Egg Noodles as indicated on the packaging. Drain and add a little butter (about 1 Tablespoon).

Putting it All Together

1. Using a slotted spoon, add the veggies to the cheese mixture. Mix well.
2. Next, add the cooked, buttered noodles and 1/4 cup breadcrumbs to the veggie and cheese mixture. Mix well.
3. Spread the mixture into the prepared baking dish and top with the remaining 1/4 Breadcrumbs and 1-2 Cups Shredded Cheddar.
   
4. Cover baking dish with foil and bake for 30 minutes.
5. Uncover and bake for an additional 15 minutes.
   
6. Serve warm as an Entree with some Crusty French Bread and a fresh Fruit Salad. Or serve as a side dish. Either way, it’s delicious! Enjoy!

1. Preheat Oven to 350 Degrees.

Prepare the Ground Meat

1. Brown 2-3 pounds of Ground Meat and drain.
2. Add 2-3 packages of the Taco Seasoning to the cooked meat + HALF the water called for.
   

Prepare the Mashed Potatoes

1. Cut up and Boil the 8-10 medium-sized potatoes until tender (about 20 minutes), drain and mash.
2. Add Butter, Milk, Salt & Pepper to taste and mix thoroughly.
3. Spread the mashed potatoes evenly into the baking dish (like a pie crust, but thicker). Make thicker if your family loves potatoes!
   

Assembling the Dish

1. Add the Taco meat mixture to the top of the mashed potatoes.
   
2. Sprinkle the shredded cheese on top of the entire dish.
   
3. Bake uncovered for 30 minutes.
   

Preparation

1. Gather all ingredients.
   
2. Trim, rinse and dry chicken breasts. Place them in a large ziploc baggie and set aside while you prepare the marinade.

Making the marinade

1. In a medium-sized bowl, combine the Melted Butter, Lemon Juice and Spices. Mix well.
   
2. Pour the marinade into the baggie with the chicken and seal well. Gently turn bag over several times to completely coat the chicken breasts with the marinade. Place the baggie in a large baking dish (the one you will be using to bake the chicken) and refrigerate for at least 2 hours (or overnight/the morning of, if you’re making it ahead of time).
   

Baking the Chicken

1. Preheat oven to 325 degrees.
2. While the oven is preheating, pull the marinated chicken out of the refrigerator and dump the entire contents into the large baking dish ~ Note: the butter in the marinade will have solidified…I just place these “chunks” of solidified butter onto the chicken breasts, so they will melt into the chicken while baking.
3. Bake for 40-45 minutes, uncovered.

1. Cook Rice according to package directions. Add butter, salt and pepper once the rice is finished cooking and stir well.
2. Heat 1 Tablespoon Olive Oil in a large saute pan or skillet over medium heat. Add the sliced white parts of the scallions and cook for about 1-2 minutes.
3. Add the ground chicken to the cooked scallions and cook thoroughly. Stir in 5 tsp of the White Wine Vinegar and pour the Bulgogi sauce over the top, mixing well. Reduce heat and simmer, stirring occasionally.
   
4. While the chicken is cooking, wash the cucumbers and carrots (if you’re shredding your own carrots) and dry. Remove the ends from both the carrots and the cucumbers. With a vegetable peeler, shave the cucumber lengthwise into thin ribbons (continue peeling until you reach the core where the seeds begin).
5. In a medium-sized bowl, combine 5 teaspoons of the White Wine Vinegar and 1 teaspoon sugar; mix well. Add the cucumber ribbons to this mixture and place in the refrigerator.
   
6. To make the Sriracha Crema, combine the sour cream and 2 teaspoons Sriracha (more if you like it really spicy). Add 1 teaspoon of water at a time until you get the desired consistency for drizzling. Place in refrigerator until ready to eat.
   
7. I cook the carrots just before I’m ready to serve, so that they are nice and warm. Drizzle oil in saucepan and heat over medium-high heat. Add the carrots, salt and pepper to taste, and cook for about 2 minutes…you want them still a little crispy and tender.
   

Assembling the Bowls

1. Spread about 1/2 cup of rice in the bottom of a bowl. On top of the rice arrange the chicken, carrots and cucumbers (amounts of each topping depend on the person, but I usually serve about 1/4 cup of each topping). Add green scallions and drizzle some of the Sriracha Crema sauce over the top. Enjoy!