Almond Flour Waffles

I made these over the summer- the kids and I liked them. I just topped them with fresh fruit

Ingredients:
¾ c almond flour
1/8 t salt
¼ t baking soda
2 large eggs
1 ½ T water
1-2 T agave nectar (or honey)
butter or non-stick cooking spray

Directions:
1. Heat the waffle iron. When hot, grease with butter or non-stick cooking spray.
2. Mix the almond flour, salt, and baking soda in a medium-sized bowl.
3. Add the eggs, honey, and water into the flour mixture. Combine thoroughly.
4. Spoon the batter onto hot waffle iron. Cook as usual.

These freeze & reheat well for ease :-D

GF Tortillas

from G-Free Foodie

(note that a smaller size is easier to work with)

Tortilla Ingredients:
2 c Gluten Free All-Purpose Flour Mix*
1 1/2 t xanthan gum
2 t sugar
1 t salt
1 c warm water

*All-Purpose Flour Mix:
1 1/2 c brown rice flour
1 c soy flour (can substitute garbanzo, fava, sorghum)
3/4 c potato starch (can substitute corn, arrowroot)
3/4 c tapioca starch (can substitute corn, arrowroot)
1/2 c masa harina (can substitute almond meal)

Directions
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.

Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.

Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!

If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.

Rosemary-Garlic Beef

from Pillsbury

serves 12

Ingredients:

1 T olive or veggie oil

1 tWorcestershire sauce

5-6 lb beef boneless sirloin tip roast

2 cloves garlic, finely chopped

2 T chopped fresh rosemary leaves

1/2 t salt

1/2 t coarsely ground pepper

1 medium onion, sliced

1 cup beef broth (from 32 oz container)

3 T chili sauce

Directions:

1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5-6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
2 Cover and cook on Low heat setting 8 to 9 hours.
3 Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!

Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;

Goat cheese truffles

Another recipe from Megan W

Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans

Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.

Baked Brie

From my friend Megan W. Thanks!

Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve

Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.

Goulash (Freezer Meal)

from MamaAndBabyLove

3 c chopped onions
2.5 c coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 c of carrots
3 cloves garlic, minced
3 lbs beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 t Hungarian paprika or regular paprika
1/4 t ground black pepper
4 c hot cooked noodles
1/2 dairy sour cream

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag(s) into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Shredded Chicken Nachos

from Pillsbury.com

Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips

Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges

Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)