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.