1. Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
2. Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
3. Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
4. Carefully place the floured Chicken Tenders into the hot oil and cook for about 3-4 minutes on each side or until thoroughly cooked; remove the chicken and place on a plate.
5. While the Chicken is cooking, bring a large pot of water to boil and cook the GF Pasta according to directions; drain and set aside.
6. Once all of the Chicken has cooked and been removed from the pan, lower the temperature to Simmer/Low and add the Minced Garlic; cook for about 1 minute.
7. Carefully add the Chicken Broth and stir well.
8. Next, add the Cream, Parmesan Cheese, Lemon Zest and Juice stirring well to combine all of the ingredients; add salt & pepper to taste; simmer until the sauce begins to thicken (about 2-3 minutes).
9. Return the Chicken Tenders to the pan and cover completely with the sauce; add the Spinach, if desired, and cook for about 1 minute (or until the Spinach is wilted).
10. Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.

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 🙂

1. Cook Bacon until crisp, drain and set aside.
2. Cut each Chicken Breast into quarters, sprinkle with the Salt and Paprika; set aside.
3. In a large non-stick sauce pan, heat the 2 Tbsp. of Olive Oil (or the oil reserved from the Sun-Dried Tomatoes) over Medium heat.
4. Once the oil is hot (the surface should be shimmering), add the Garlic and Sun-dried Tomatoes and cook for 1-2 minutes, or until you start to smell the Garlic; using a slotted spoon, remove the Garlic and Sun-dried Tomatoes from the pan, leaving the oil behind, and set aside.
5. Add the Chicken to the pan with the leftover oil, adding more oil if needed; cook the chicken for 4-5 minutes per side (until the chicken is a light golden brown).
6. Remove the pan from the heat & cover; the chicken will continue to cook (about 5 minutes).
7. Once the Chicken is no longer pink inside, remove it from the skillet and set aside; drain any juices leftover in the pan.
8. Return the pan to the cooktop, add the Half & Half (or Heavy Cream, if using) and cook over Medium heat until it comes to a boil;
9. Add the 1 cup of Shredded Mozzarella cheese, reduce temperature to Low, and stir until cheese has completely melted.
10. Slowly add the 1 Cup of Whole Milk and whisk continually until mixture is smooth.
11. Add the sauteed Sun-dried Tomatoes and Garlic to the cream sauce, mixing well;
12. Next, add the Basil, Red Pepper Flakes and Salt; mix thoroughly.
13. Lastly, add the cooked Chicken breasts and 1/2 of the crumbled cooked Bacon (reserving the other 1/2 for serving); heat until chicken is warm.
14. Top with the remaining 1/2 of the Bacon and serve over rice, pasta or plain with your favorite veggies 🙂

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. 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. Preheat oven to 350 degrees. Place rack in center position of oven.
2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
   
2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
3. Cover the entire baking sheet with foil.
4. Bake for 2 hours.

Making the Barbecue Sauce:

1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
2. Increase oven temperature to 460 degrees.
3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
   
7. I hope you enjoy this as much as we did!