Jennifer Woodard - Gluten Free Made Easy: Gluten Free Recipes the Whole Family Can Enjoy

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Copyright 2011 Jennifer Woodard .

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.

Printed in the United States of America .

ISBN: 978-1-4669-0655-6 (sc)

978-1-4669-0838-3 (e)

Library of Congress Control Number: 2011961633

Trafford rev. 12/09/2011

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Table of Contents

(These are some of the brands that I utilize in my recipes. These are not mandatory but they are the ones that I have found to be the best substitutes for ingredients containing gluten)

Ancient Harvest Quinoa Pasta

Bobs Red Mill Biscuit and Baking Mix

Pamelas Gluten Free Chocolate Cake Mix

Betty Crocker Gluten Free Brownie Mix

Gluten Free Pantry, Favorite Sandwich Bread Mix

Tips:

When going out to eat, always ask for a Gluten Free Menu. More and more restaurants are coming out with them but they do not always make that known.

I get most of my Gluten Free things from the following places: Wal-Mart, Kroger, and Natural Whole Food Stores

You can also order in bulk, on-line at places like Amazon.com

Make sure to always check the ingredient labels on ALL foods you buy. They sometimes have a tendency to change what they contain with allergen listings.

Left-over, pre-made spaghetti (Made with Quinoa Pasta)

Pepperoni

Black olives cut into halves

Shredded cheddar/monetary jack cheese

Parmesan cheese

Preheat oven to 400 degrees. Spray a baking dish with nonstick cooking spray. Put your spaghetti in the dish. Add pepperoni, olives, and cheeses to your liking. Mix well. Top with a layer of both cheeses. Bake until hot and browned on top. Serve.

Serves 8-10

Preheat oven to 425 degrees. Brown turkey in a medium sized skillet and set it aside to cool. Whisk eggs together in a large mixing bowl. Add peppers, onion, broccoli, cheese, salt, and pepper to the eggs. Stir. Spray a pie plate with nonstick cooking spray, and pour the egg mixture in the plate. Bake 25-30 minutes until golden brown. Serve.

Serving suggestions: Serve with

18 oz box GF quinoa rotelle pasta

4 Tbs. butter

2 C. left over beef roast shredded or canned Gluten Free beef

1 C. beef broth

1 Tbs. cornstarch

Salt

Pepper

Cook noodles as directed. When the noodles are almost done, mix your beef broth and cornstarch in a small mixing bowl, and pour the mixture in a small sauce pan. Simmer until it becomes gravy consistency. Strain your noodles when they are done, and add your butter. Stir. Dump your beef and your gravy over your noodles. Add salt and pepper to taste. Serve.

Serves 4

Turn grill pan on to medium/high heat. In a pie plate, mix together garlic and herb seasoning, cumin, garlic, salt, and pepper. Rub the mixture on both sides of your pork. Place the pork in your grill pan and do not turn the pork over until you see it has cooked half way up. When the pork has finished cooking, set the pork on a plate. Place the raspberry preserves in a small plastic bowl and cover with a damp paper towel. Microwave the preserves on high for 1 -2 minutes. Stir the glaze and drizzle it over the pork. Serve!

Serving suggestions: Serve with

Serves 4

4 boneless skinless pork chops

1 Tbs. butter

Extra virgin olive oil

1 large sweet yellow onion

(Cut in half then cut into slices and separate)

Garlic powder

Salt

Lemon pepper

Put enough extra virgin olive oil in a large skillet to coat the bottom of the pan. Turn your pan on medium/high heat and add butter to the pan. Add onion to the skillet stirring occasionally until they look translucent. Sprinkle each pork chop with salt, lemon pepper, and a small pinch of garlic powder on both sides. Then place them in the skillet with the onions. Cook the pork chops until they are done half way up before turning them over. Once they are done, place the pork on a plate and top them with the caramelized onions. Serve.

Serving suggestions: Serve with

Serves 4

Preheat oven to 375 degrees. In a medium sized mixing bowl mix the marinade ingredients together. Place your chicken in a large freezer bag and pour half the marinade in the bag. Move the chicken around in the bag until all the chicken is coated. Slice the red peppers, zucchini, squash, and onion into large chunks, and place them in a bowl. Pour the remaining marinade over the vegetables. Place the vegetables on a nonstick cookie sheet leaving 1/3 of the tray empty for the potatoes. Cut the potatoes into bite sized pieces. Place them in a bowl, and add your garlic powder, season salt, and olive oil. Mix the potatoes in the bowl until they are all coated. Place them on the baking sheet with the vegetables. Bake for 35 minutes to 1 hour (until the potatoes are golden brown). While the vegetables are cooking, heat a grill pan on medium/high heat. Grill the chicken until it is done. Place the chicken in a serving dish. When the vegetables are done, spoon them in the baking dish with the chicken. Serve.