Mango Spinach Salad

Mango spinach salad

JDTMamma

1 mango sliced thin

2-3 hand fulls of baby spinach

1 romaine lettuce heart chopped

1/2 a med. red bell pepper sliced thin

1/4-1/3 cup thinly sliced cucumber

Dressing:

1/2 cup red wine vinegar

2 tbs balsamic vinegar 

2 tbs olive oil

2 tbs maple syrup (I used sugar free)

1 tbs Dijon mustard

1 tsp dried parsley

1 tsp dried basil

place all dressing ingredients in a blender and bland until emulsified. Refrigerate until ready to serve

Toss lettuce and spinach together, topp with remaining salad ingredients. Serve with a drizzle of dressing. 

Buttermilk Bread

(ElCerritoMama)

1/2 c water
1c buttermilk
1/4c oil
2 t salt
1/4 c sugar
1/2c oatmeal ( 1/3c if using whole wheat flour at all or ad a touch more liquid)
4 c bread flour or 2 c bread flour and 2 c wheat flour
1 T active dry yeast

I'll add flax seed if I have it.

I only use the maker for the mixing and rising, the dough setting. I prefer to split this into 2 loaves and bake in the oven. I just like how the oven bread bakes better. Call me goofy, I know. It bakes for 30-40 min at 375 in the oven, FYI.

Honey of an Oatmeal Bread

Honey of an Oatmeal Bread

Sandy~Ardnas1
Follow the amounts in the parentheses to make a larger loaf.

INGREDIENTS:
1 cup water (1 1/3 cups)
1 T vegetable oil (1 1/2 T)
1/4 cup honey (1/3 cup)
1 tsp salt (1 tsp)
1/2 cup rolled oats (3/4 cup)
2 1/3 cups bread flour (3 1/3 cups)(sub up to 1 cup whole wheat flour)
1/4 cup oat bran (optional)
1 tsp active dry yeast (1 1/2 tsp)
DIRECTIONS:
Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

Maureen's Notes: I make this using all purpose flour and then adding 1 tsp vital gluten per cup of flour.

Gluten Free BBQ Chicken and White Bean Enchiladas

Rachel (Shelsi)


The Ingredients: (makes 2 9x13" baking pan, about 12 enchiladas)

• cooked & shredded BBQ chicken (you could prob just use reg chicken too)
• 1 can drained northern beans
• 3 cups chicken broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup white sugar
• 1 tbsp molasses
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cocoa powder
• dash cinnamon
• 3 tbsp rice flour
• soft corn tortillas
• 1-2 cups mexican style shredded cheese

The Directions:

1. Preheat oven to 400 degrees.  
2. In 2 quart saucepan over medium high heat combine broth, ketchup, apple cider vinegar, sugar, molasses, dijon mustard, chili powder, salt, garlic powder, cumin, cocoa powder, and cinnamon.  Bring to a boil, stirring occasionally, then simmer 10 minutes.  Stir frequently to help all the ingredients combine.
3. In small bowl whisk together rice flour and 1/3 cup water.  Slowly pour into chicken broth mixture, whisking constantly to prevent lumps.  Bring back to a boil, stirring constantly, until sauce thickens.  Set aside.
4. Pour a small amount of sauce in a 9x13 baking pan, just enough to cover the bottom.  This will keep your enchiladas from sticking. 
5. To assemble:  soften corn tortillas by heating them in a skillet.  I use 2 tortillas on top of each other for each enchilada as I find this keeps them from falling apart.  Once tortillas are soft, remove from skillet, pour a bit of sauce on top, add chicken and beans, then roll up and lay them seam side down in your baking pan.  
6. Once you've got your pan filled with enchiladas, pour remaining sauce over the tops, sprinkle with cheese, and bake for 15-20 minutes until cheese is melted and sauce is bubbling around the edges.  Allow to cool 5 minutes.  Serve with sour cream and guacamole.

http://glutenfree100.blogspot.com/2012/05/gluten-free-bbq-chicken-white-bean.html

Southwestern Couscous Salad

This is my first review.  Exciting!  We had this last night because I needed something quick before we had to rush to the farmers market.  I also added some bell pepper and green onion I had to use up. DH and I both loved it and DD ate a ton, although of course she wasn't into the leftovers for lunch, toddlers...

Southwestern Couscous Salad (lilmom_navywife)

Ingredients

• 1 cup water
• 1 cup couscous
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn, fresh or frozen
• 1/4 cup cilantro, chopped
• 1 avocado, chopped
• 1/2 cup salsa
• Lime juice, 1-2 limes
• Season with salt and pepper
• Optional:  Cumin and chili powder for added flavor

1.  In a medium saucepan, bring 1 cup water to a boil.  Remove from heat, add in couscous.  Stir until combined and cover for 5 minutes (off heat).

2.  Lightly fluff couscous with a fork.

3.  In a medium bowl, combine couscous, black beans, corn, lime juice, and salsa.  Add in cilantro and stir until combined.   Add in avocado and gently stir.  Season with salt and pepper.

4.  Garnish with a few avocado chunks and cilantro.  Enjoy!

Spicy Cream Cheese Chicken Nachos

Spicy Cream Cheese Chicken Nachos

Bridget1120

Ingredients

3-4 chicken breasts

1 can black beans

1 can Rotel

1 ranch dressing mix packet

1 teaspoon cumin

1 tsp chili powder

1 tsp onion powder

5 oz cream cheese

1 cup finely shredded cheese ( I used a 5 cheese mexican blend)

3/4 bag of Tortilla Chips ( we used El Rancho brand)

Directions:

Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 4-6 hours. Stir in cream cheese. Arrange tortilla chips on baking sheet. Top with chicken mixture and 1 cup of finely shredded cheese. Broil for 5 minutes. Add toppings of your choice.

Cheesy Quinoa Mac and Cheese

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Source: http://aroundthetableri.blogspot.ca/2012/02/cheesy-quinoa-mac-cheese.html?m=1