1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
5. Serve with your favorite toppings and Enjoy! 🙂
   

Baking the Chicken:

1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
2. Rinse the Chicken Breasts with cold water, pat a little with paper towels, place on the prepared baking sheet, sprinkle both sides with salt & pepper and drizzle with the olive oil.
3. Bake for about 20 minutes or until the Chicken is almost done (you will be cooking the chicken a bit more later).
4. Let the Chicken cool a little, then shred using 2 forks; set aside.

Roasting the Bell Peppers:

1. While the Chicken Breasts are baking, prepare the Bell Peppers for roasting by cutting them into halves down the middle (from stem to bottom) and removing the stems, seeds and any white membrane.
   (Note: if you’re using store-bought Roasted Bell Peppers, skip the “Roasting” step, drain and chop 2-16 Fl. Oz. jars into 1/2″ pieces).
2. Place the Bell Pepper halves face-down on the prepared baking sheet and roast for about 3-5 minutes or until the skins are blackened.
3. Remove the Peppers from the oven and place them into a resealable plastic bag; close bag and leave for about 30 minutes.
4. When cool enough to handle, remove the Peppers from the plastic bag and scrape off the blackened part (discard this black part); chop the Peppers into 1/2″ pieces (or any size desired); set aside.

Making the Filling:

1. Heat the Vegetable Oil in a large skillet over Medium heat and add the chopped Onions, cooking until translucent (about 2-3 minutes)..
2. Next, reduce temperature to Medium-Low and add the Shredded Chicken, 1 Cup of the Chicken Broth and 1 Cup of the Heavy Cream, mixing thoroughly.
3. Add 1/2 teaspoon Paprika and 1/2 of the chopped, Roasted Peppers; stir thoroughly and continue cooking for a few minutes (the liquid will reduce and thicken a little bit); set aside.

Making the Sauce:

1. Using a separate, large skillet or saucepan, melt the Butter over Medium Heat; add the GF Flour, whisk thoroughly and cook for 1 minute, while whisking.
2. Add the remaining 2 cups of Chicken Broth, whisking constantly until smooth (about 2 minutes).
3. Next, reduce heat to Medium-Low and add the remaining 1/2 cup Heavy Cream, 1/2 teaspoon Paprika and 1 1/2 cups Shredded Cheese; mix completely.
4. Lastly, add the Sour Cream and the other 1/2 of the chopped, Roasted Peppers, mixing thoroughly (add a bit of Chicken Broth if the consistency is too thick); add any Salt and Pepper at this point, if desired.

Putting it Together:

1. Preheat oven to 350 degrees.
2. To assemble the Enchiladas, I set up a “work station” as follows: A. 9″x13″ Baking Dish (may need 2) B. large plate with the stack of Tortillas C. Bowl of remaining Shredded Cheese D. The skillet containing the Chicken Filling mixture
3. First, using a slotted spoon, spread about a 1/2 cup (+or-) portion of the Chicken Filling towards one end of the Tortilla Wraps and sprinkle with 1 Tablespoon of the Shredded Cheese; next, begin rolling the Tortilla wrap starting from the Chicken Filling end; place seam-side down in one of the 9″x13″ baking dishes; Repeat until all of the Tortilla Wraps and Filling are gone.
4. Pour the Sauce over the tops of all of the Tortilla Wraps (Enchiladas) and spread out evenly to thoroughly coat; Sprinkle the top with any remaining Shredded Cheese (about 1/2 cup per dish).
5. Bake, uncovered, for about 20 minutes or until bubbling.
6. Serve with your favorite toppings: Sour Cream, Salsa, Cilantro, etc. Yum!

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!

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. 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. Gather the ingredients.
2. In a large skillet, heat about 1-1 1/2 Tbsp Olive Oil over medium heat.
3. Add the Chicken pieces, Taco Seasoning and Ground Pepper to the skillet, gently stirring/tossing until chicken is well-coated with the seasonings. Cook until chicken is done (about 5-8 minutes). Remove chicken from the skillet with a slotted spoon/spatula, placing it into a bowl to rest. Set aside.
4. In the same skillet, lower the temperature to medium-low and add another 1 -1 1/2 Tbsp Olive OIl and the diced Onion and Peppers. Cook for about 3 minutes, stirring often.
5. Once the veggies are done, reduce temperature to low and add the cooked chicken. Stir to mix well. Add the Fresh Lime Juice at this step.
   
6. In a separate skillet, melt about 1/2 Tbsp Butter over medium-low heat and place one Tortilla Wrap/Shell in the skillet.
7. Next, start building the Quesadillas by sprinkling some shredded cheese to cover the shell; then add some of the chicken & veggie mixture; then place more shredded cheese on top of the chicken/veggies; top with a second tortilla shell.
8. Once the bottom tortilla is starting to get crispy and golden brown, lift the Quesadilla using a large spatula, and drop another 1/2 tbsp of butter into the pan. Now, carefully flip the Quesadilla onto the other side and cook until crispy and golden. Repeat these steps with the remaining tortillas and chicken mixture.
   
9. Cut each Quesadilla into quarters and serve with a fresh salad and an assortment of the toppings.
   
10. Enjoy!