Scenic

Spicy Meatballs with Peach Salsa
1 lb. Italian Pork Sausage
1 lb ground Turkey
1 C Oatmeal
2T ground Flax Seed + 6 T water (mix tagether and let set for 3 min. to gel)
salt
pepper
minced garlic
Blend together and loosely form meatballs  the size of a walnut (or your desired size). Place in an 11" x 15" (sided) pan.

Sauce~
1 large can tomato sauce
1 T Spaghetti seasoning or similar spices ( I use Wild Tree)
1/4 C brown sugar
2 T Worchestershire sauce
2 T Apple cider vinegar
Place all ingredients into a suacepan and bring to a boil.

Pour sauce over meatballs and bake at 350 degrees for 1 hr. or longer depending on meatball size.

Peach Salsa
2 peaches diced
1 red apple diced
1 cucumber diced
2 green onions chopped
cilantro chopped
1/4 C Honey
 2 TLime juice
sturi fruits and veggies together and add honey and lime juice. Chill.

Serve with tostidos scoops or on a bun as a meatball sub. If making a sub use an Italian blend cheese to top it all off.

Chicken Cassrole
1 Box Hodgson Mill(or other GF noodles) Angel Hair
1 Larger Chicken Breast cooked
1 stalk celery
1 small onion
1/4 C parkay squeeze or olive oil
1/4 C potato flour
2 T tapioca
1 t thyme
1 carton Swansons Chicken broth

Saute chopped onion and celery in Parkay squeeze/oil. When onion is transluscent add thyme. Gradually add potato flour and stir to coat. Begin adding chicken broth slowly. Stir and whisk to incorporate. Once all chicken broth is added cook on low to med heat stirring often. Add tapioca and continue to stir often as mixture thickens. this is a mixture I use in place of a creamed soup.
Boil noodles per package directions. Cut up chicken breast into pieces. Drain noodles and return to pain. Add Chicken to noodles and then pour thickened mixture over noodles a little at a time. You may not need all of the thickened mixture but can easily freeze left overs for another use.

Donut Muffins

1/4 C Parkay Squeeze (to date no dairy ingredients)
1/4 C vegetable oil
1/2 C sugar
1/3 C brown sugar
2 T flax seed mixed with 6 T warm water. (let sit to gel)
1 1/2 t. baking powder
1/4 t. baking soda
3/4 t. ground nutmeg
1 t. cinnamon
3/4 t. salt
1 t. vanilla
2 2/3 C Gluten free all purpose flour
1 1/2 t. xanthan gum
1 C. coconut milk (or other dairy free milk)

Glaze
3 T Parkay Squeeze melted
1 C. powdered sugar
3/4 t. vanilla
2 T. hot water

Preheat oven to 425 degrees. Prepare muffin pan as desired, with paper liners or cooking spray.
In a large bowl mix parkay squeeze, oil, and sugars until smooth. Add flax gel. Next add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla. Stir well until combined. Mix flour alternately with milk into the muffin mixture. Stir until well combined. Spoon batter into muffin cups. Bake until muffin tops are pale golden and a toothpick inserted comes out clean...15-20 minutes. You may cool muffins before glazing. When muffins are cool enough to handle hold them upside down and swirl glaze on tops. Put into container or on a plate right side up.

* Instead of glaze you could tip muffin top into melted parkay sqeeze and then roll in a cinnamon and sugar mixture.

Chicken Bruschetta~ Roasted Potatoes~ Coco Frozen Dessert

Chicken Breast Bruschetta ~ Rachel Ray Roasted Potatoes ~ Frozen CoCo Dessert

Bruschetta Chicken
Olive Oil
Chicken breasts
Seasoning of choice
Roma tomatoes (3)
Purple onion
1-2 T chopped garlic
12-15 leaves of spinach

Rachel Ray's Roasted Potatoes
1 large baking potato per person
1 green pepper
1 small yellow onion
seasonings
olive oil

Coco Frozen Dessert
will post recipe later as it needs some work.

First I heated some olive oil in my fying pan. Washed and cut into 6 sections each 4 large potatoes. Gently toss them into the heated oil. Season with salt, pepper, and paprika. Slice a green pepper and an onion. Add to the potatoes. Stir a few times so potatoes brown on both sides. (Be careful not to burn onions and green peppers) While they are frying rinse your chicken breast and rub with olive oil. Season with your choice of seasoning. (I use salt, pepper, basil, garlic, and a hint of red pepper) Put onto Grill pan and Bake at 375 degrees. When potatoes are nicely browned toss them into a baking pan and put them in the oven. When Chicken is looking cooked on top side flip it over and season other side. return to oven to bake. While chicken is baking chop up Roma tomatoes, chop up purple onion, chop spinach. Toss together, add chopped garlic and olive oil to coat. Stir well. Just before chicken is done put bruschetta mixture on top of it. Take potatoes out of oven. Return chicken to oven and set to broil. Broil until bruschetta mixture is hot and partially cooked. Remove from oven and EAT!

Chicken should temp out at around 180 degrees.

Coconut Cake

COCONUT CAKE

1 C shortening

2 C sugar or evaporated cane juice

4 eggs* or egg replacement

(1 C applesauce + 1 T baking powder as the replacement)

1 T coconut extract (gluten free)

3 1/2 C Gluten free all purpose baking flour

(can be your own mix or a prepackaged mix don't use Bob's Mill though)

4 t. baking powder

1 t. xanthum gum

1 t. salt

1 1/2 C unsweetened coconut milk or rice milk



Preheat oven to 350 degrees. Grease 2 round cake pans and dust with GF flour.

Beat shortening, sugar and egg replacement for 5 mon. until light and fluffy. Add flavoring.

* If using eggs then add eggs one at a time beating for 1-2 minutes after each egg.

Sift dry ingredients. Heat milk in micro. for 1-2 min. until very warm.

Add half of the dry ingredients and half of the milk. Beat 30 seconds. Add remaining ingredients and beat on low 1-2 minutes until well blended.

Divide batter and pour into pans. Bake 35 min. or until toothpick comes out clean. It took mine about 45 minutes.



FROSTING

1 C shortening

4 C powdered sugar

Rice milk to make creamy and smooth.

1 T coconut extract

shredded coconut

Beat shortening until creamy and smooth add powdered sugar and continue beating. Gradually add rice milk by 1 T at a time until frosting is the consistency you prefer. Add coconut extract.



After cake has cooled on baking rack frost and then top with shredded coconut as you desire.



Refrigerate cake.

Baked Coconut Chicken Strips

½ c coconut flour or rice flour
½ tsp salt
seasoning of your choice. I use a blend that has Italian seasoning in it.
¾ c sweetened shredded coconut 1 egg or egg replacer ( 1T flax seed meal plus 3 T water~mix and let thicken for 2 min)
1 T oil
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1-inch strips, or tenderloins work great too!
1/3 c extra-virgin coconut oil, butter, or margarine, melted
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Mix flour, salt, and pepper together in a medium bowl.
3. Put shredded coconuts in a bowl.
4. Lightly beat an egg with the tbsp of oil.
5. Dip chicken pieces in flour to coat evenly. Dip chicken into egg mixture and then coat with coconut mixture.
6. Place chicken in a shallow baking pan. Drizzle with melted coconut oil, butter, or margarine.
7. Bake 15 to 20 minutes in preheated oven or until chicken is browned and cooked through, turning once.

I line a pan with aluminum foil and spray it with non stick cooking spray.
This recipe has been adapted from Tina Turbin's original posted recipe on
http://www.glutenfreehelp.info/recipes/main-dishes/gluten-free-chicken-strips/