1. Gather all of your ingredients.

2. Rinse and trim Chicken; pat dry with some paper towels and cut into bite-size pieces and put them into a medium-large mixing bowl; season with Salt & Pepper.

3. In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.

4. Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.

5. In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.

6. *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.

7. Once the Butter and Oil are hot (when the butter is completely melted and there is a slight sheen on the surface of the oil), add half of the Chicken pieces and cook for about 5-6 minutes, while stirring occasionally to brown on all sides (do not cook the Chicken all the way through at this stage, because you will be adding the Chicken back to the skillet later). Remove the Chicken pieces from the skillet and set aside; repeat the process with the other half of the Chicken (melt 2 Tbsp Butter and 1 Tbsp Oil, etc.).

8. Reduce the temperature to Low and add the remaining 4 Tbsp Butter, Chicken Broth, Lemon Juice, Lemon Zest and Capers to the skillet; stir until ingredients are mixed and butter is completely melted.

9. Add the Heavy Cream, while whisking to thoroughly blend. Increase the temperature to Medium-Low and bring to a low boil; continue cooking until sauce begins to thicken (about 5 minutes).

10. Lower the temperature to Low and add the Chicken pieces back into the skillet, stirring well to completely coat the Chicken; continue cooking for about 5 Minutes. Sprinkle with a couple of pinches of Parsley (if using) and stir. Note: if the sauce is thicker than you like, add a little more Chicken Broth until you reach the desired thickness.

11. Serve over your choice of Gluten-Free Pasta (I usually serve it over GF Capellini Pasta by Jovial) or Rice and a fresh salad or steamed veggies.

12. Enjoy 🙂

1. Preheat oven to 350 degrees.
2. Generously spray 18-20 standard muffin cups (2 – 12-cup muffin pans) with cooking spray; set aside.
3. In a small bowl, mix the Whole Oats and Milk together; set aside for about 5 minutes.
4. In a large bowl, thoroughly mix the ground Meat, the Oat mixture, Parsley, Seasoned Salt, Pepper and 1/4 Cup Ketchup.
5. Scoop a 1/4-cup portion of the Meat mixture into the prepared muffin cups and evenly flatten/smooth the tops.
6. Next, squirt about 1/2 teaspoon of Ketchup onto the tops of each “meatloaf” and smooth the Ketchup evenly to thoroughly coat the tops.
7. Bake for 25 minutes, then carefully remove the muffin pans from the oven and squirt another 1/2 teaspoon onto the tops of the “meatloaves,” spreading evenly with the back of the spoon to thoroughly coat each “meatloaf.”
8. Bake for an additional 30 minutes or until edges start to crisp and/or sizzle.
9. Remove from the oven and add any additional Ketchup to the tops; you may also lightly sprinkle the tops with shredded Parmesan Cheese, if desired; let sit in the pan for about 5 minutes before serving.
10. Excellent served with a fresh Salad and fruit! Yummy 🙂

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!

Making the Scone Dough:

1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
   
9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
    
11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
12. Remove from oven and transfer to a cooling rack to cool completely before icing.
    

Making the Lemon Glaze:

1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
2. Enjoy!
   

1. Begin cooking the rice while you prepare the Salmon (both should be done at about the same time).
2. Preheat oven to 250 degrees.
3. In a large non-stick skillet, heat the oil and 2 Tablespoons of the butter over medium heat until the butter is completely melted and the surface begins to shimmer.
4. Gently add the Salmon fillets to the pan, skin side down, and season the tops with salt & pepper; cook each side for approximately 3-5 minutes, depending on the thickness of the fillets (they are done when they begin to flake apart);
5. When the Salmon fillets are done, carefully transfer them to an oven-proof plate/dish and place in the preheated oven to keep warm.
6. Meanwhile, reduce heat to medium-low and return the skillet to the cooktop.
7. Add the remaining 2 Tablespoons of Butter, Honey, GF Soy Sauce, Zest & Juice of 1 Lime to the skillet and stir until the butter is completely melted and the mixture begins to boil; cook until the sauce begins to thicken (about 1-2 minutes); add the chopped Parsley and mix thoroughly.
8. Next, carefully add the Salmon fillets back into the skillet and spoon the sauce evenly over each fillet; continue cooking for 1-2 minutes while continuing to baste the fillets with the sauce mixture.
9. Mix the remaining Zest & Juice of the other Lime into cooked rice; serve the Salmon fillets over the rice and drizzle remaining sauce and reserved Parsley over the tops of each fillet.
10. Enjoy!

The Pasta:

1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
5. Oh, so yummy! Enjoy 🙂

The Chicken:

1. In a large non-stick saucepan, cook the Ground Chicken over Medium-Low heat (cook on Medium, if you want a crust to form) until done.
2. When the Chicken is almost finished cooking, add the Ginger, Garlic and Red Pepper Flakes; cook for about 1 minute.

The Sauce:

1. While the Chicken is cooking, mix the Sauce ingredients together in a medium-sized bowl until thoroughly blended.

Putting it Together:

1. Once the Chicken is finished cooking, reduce the temperature to Low and pour the Orange Sauce over the Chicken; bring to a low boil.

The Slurry:

1. While the Chicken and Sauce are simmering, stir the Cornstarch into the warm Water in a small bowl until completely dissolved.
2. Pour this Cornstarch Slurry into the Orange-Chicken mixture and stir until combined and sauce begins to thicken.
   *If you prefer a thinner sauce, add more warm water or the fresh-squeezed orange juice at this point.
3. If you want to add any veggies (Broccoli, Asparagus, Snow Peas, etc.), do so now and cover the pot with a lid to lightly cook the veggies for about 3-5 minutes.
4. Serve over rice and enjoy 🙂

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!

1. Gather the ingredients.
2. Line 1-2 baking sheets with Parchment Paper or baking mats; set aside.
3. Using a Stand Mixer, fitted with the Paddle Attachment, cream the Softened Butter, Powdered Sugar and Vanilla on the Medium setting (#4) for about 5 minutes, scraping down the inside of the bowl as needed; the mixture should be light in color and whipped.
4. Next, lower the speed of the Mixer to the lowest setting and gradually add the GF Flour, 1/2 cup at a time; Dough will be soft and smooth.
5. Place a large Star tip into a piping bag (or large plastic resealable bag) and transfer the dough to the piping bag.
6. Pipe the dough onto the prepared cookie sheets in Rosette or Circle designs/shapes. The dough does not spread very much, if at all, so you can pipe a lot of cookies per sheet – I usually pipe 20 – 2″ cookies per sheet.
7. Sprinkle each cookie with sprinkles/colored sugar, if desired.
8. Next, place the cookie sheets into the refrigerator for 30-40 minutes to chill the dough – this helps them maintain their shape while cooking.
9. Meanwhile, preheat the oven to 300 degrees.
10. Once the cookies are finished chilling, bake them for 18-20 minutes, or until the edges turn a light, golden brown.
11. Cool the cookies for about 5 minutes on the cookie sheets before transferring them to wire cooling racks to cool completely.
12. Enjoy with a hot cup of cocoa, tea or coffee…or a glass of cold milk 😉