Chicken Tortilla Pie

 1 8 oz. package of Corn Tortialls

4 chicken breasts - cooked and cubed

4 c. grated cheddar cheese

1 small can diced green chilies

1 1/4 c. sour cream

1 10 oz. can Rosarita enchilada sauce

1 can organic cr. of chicken or chicken enchilada soup

Heat soup, sour cream, and green chilies.  Soften tortillas in the microwave.  Spray 9x13 pan with Pam and spread small amount of sauce in bottom of pan.  Cut tortillas in half.   Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the sour cream mix, 1/2 the enchilada sauce, a layer of cheese.  Repeat.  Cover with foil and bake at 375 for 25-30 min.  Serve with lettuce and sour cream.

Frozen Lemonade Pie

1 can sweetened condensed milk
1/2 can frozen lemonade
1 16 oz. cool whip

Whip ingredients together in a mixer and pour into a graham cracker crust.  I like to change it up and use limeade or raspberry lemonade sometimes too.  Also, a few drops of food coloring while mixing will make the color of the pie a little prettier :)  I like this frozen but if you put it in the fridge it is just a little softer and creamier.

Graham Cracker Crust
1 1/2 c. crushed gluten-free graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
Mix together ingredients and press into a 9 inch pie plate.  Bake at 375 for 8 minutes.  Cool before putting the filling in.

Asian Slaw with Ginger-Peanut Dressing

For the Dressing 
1/4 c. honey
1/4 c. vegetable oil
1/4 c. rice vinegar
1 Tbl. GF soy sauce
1 tsp. sesame oil
1 Tbl. peanut butter
1/2 tsp. salt
1/2 tsp. Sriracha sauce
1 Tbl. minced fresh ginger
1 garlic clove, minced


For the Slaw 
4 c. shredded coleslaw
2 c. shredded carrots
1 red bell pepper, thinly sliced
1 c. cooked and shelled edamame
2 medium scallions, finely sliced
1/2 c. chopped salted peanuts
1/2 c. cilantro

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Spaghetti Squash Lasagna

            6 c. spaghetti squash (2 spaghetti squash)

            4 c. marinara sauce                                       

            2 c. ricotta or cottage cheese

            2 c. shredded mozzarella cheese               

            ½ c. shredded parmesan cheese

Cut the squash in ½ and clean out the seeds.  Place in a large microwavable glass dish with a lid that has some water on the bottom for steaming.  Microwave on high for up to 10 minutes or until squash is tender and easily shreds with a fork. 

Spoon a little marinara sauce on the bottom of a 9x13 pan.  Layer ½ of the shredded spaghetti squash, ½ the ricotta or cottage cheese, ½ the marinara, and ½ the cheeses.  Layer everything a second time ending with the cheese.

Bake at 375 for 35 minutes.

Thai Peanut Chicken

3 boneless, skinless, chicken breasts                      3/4 cup salsa
1/4 cup creamy peanut butter                               2 Tbs. lime juice
1 Tbs. GF soy sauce                                                   1 Tbs. brown sugar
½ tsp. minced garlic                                                 1 tsp. ground ginger
1/3 cup coconut milk                                               cilantro (for garnish)
chopped peanuts(for garnish)       

Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic and ginger. Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.  Serve over rice or quinoa and garnish with cilantro and peanuts.

Mom's Salsa (for canning)

This comes out different every time.  You may just have to taste it and see if you want to tweak it to your liking but here is the basic recipe.

1/2 bushel tomatoes or enough to feel a large canner or pressure cooker pot almost to the top
4 Anaheim peppers
20 small green chilies or 10 large
13 jalapeno peppers (7 with the seeds still in, or less if you want a milder salsa)
5 green peppers
5-6 white onions
5 green peppers
4 cups vinegar
2 heads garlic
Brown sugar to taste
Sprinkle a layer of each spice on top of the pot:  garlic salt, onion powder, black pepper, chili powder, cumin

Parboil the tomatoes and remove skin and core.  Break tomatoes down to desired consistency and add to the large pot.  Use a food processor to process the peppers, chilies, onions, and garlic to your desired consistency and add to the pot (remember to wear plastic gloves when cutting the peppers, you don't want your hands to be on fire).  Add the vinegar and mix all the ingredients thoroughly.  The pot should be filled to the top.  Sprinkle a fine layer of all the spices on the top of the mixture.
Simmer the salsa all day, occasionally stirring, until flavors are blended and mixture is thick.  Put in jars and pressure can 20-25 minutes.

Butternut Squash Soup

I found this recipe on Pinterest and tweaked it a bit but it was AWESOME!!!

4 Tbl. butter
1/2 onion, chopped
6 cups peeled and cubed butternut squash
3 cups chicken broth
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 (8 oz.) pkg. cream cheese

Saute onions in butter.  Add squash, chicken broth, and spices and boil until squash is tender.  Ladle squash mixture into a blender with cream cheese and blend until smooth and creamy.  Put mixture back into pot and heat but do not boil.