• 6 cups oatmeal
• 1 cup sugar (I use organic sugar from Sam’s Club)
• 4 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 cup yogurt mixed with 1 cup water (for GFCF, I would try soy yogurt)
• ½ cup melted butter (for GFCF, I would use coconut oil)
• ½ cup natural applesauce
• 4 eggs, slightly beaten

Mix all ingredients together and pour into a greased 9X13 pan. Bake in a 350 oven for 40 minutes. My shopping list will include the ingredients necessary to double this recipe. If you have a large family like mine, you will need to double this recipe for planned leftovers for tomorrow’s breakfast.

Dip for Broccoli and Carrots

• 1 16-oz container Daisy brand sour cream
• ¾ tsp. salt
• ¾ tsp. pepper
• ½ tsp. dillweed
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 TB milk

Mix all ingredients together and chill until serving time.

8 boneless, skinless chicken breasts

½ bottle Newman’s Own Light Balsamic Vinegar Dressing

Place chicken breasts in 9x13 and pour ½ bottle of dressing over chicken. Bake in a 350 degree oven for 30-45 minutes or until chicken tests done.

Brown Rice Pilaf

• 2 cups brown rice (brown basmati rice is my favorite)
• 3 ½ cups water
• 1 tsp. salt
• 2 TB butter
• 1 onion, diced
• 2 tsp. chicken base seasoning (opt.)

Sauté onion in butter until onion is slightly browned. Add water, salt and optional seasoning. Bring water to boil. Stir in brown rice and bring back up to boiling. Turn heat to low and cover rice. Cook for 45 minutes.

Stuffed Baked Potatoes

• 8 large baked potatoes (quickly done in the microwave)
• 2 cans Shelton’s Turkey Chili
• 8 oz cheddar cheese
• 2 tomatoes, diced
• 1 onion, diced

Heat chili in saucepan. Slice open potatoes and top with chili, cheese, tomatoes and onions.

Salsa Beans

• 1 pound black or pinto beans, rinsed and soaked
• 1 onion
• 1 TB olive oil
• 1 jar salsa

Sauté onion in olive oil. Add soaked and drained beans to soup pot and add enough water to cover. Bring to boil. Reduce heat and cover, stirring occasionally. When beans are almost finished cooking and almost all of the way soft, add salsa. Finish cooking beans till they are tender. **A quicker way to cook beans is to cook them in a pressure cooker. To use a pressure cooker, place soaked beans in pressure cooker with enough water to cover by an inch or two. Add onion, oil, and salsa. Cook at 15-lb. pressure for 10 minutes.

WindyPrairie’s GF Brownies

To me, GF cakes, cookies, and treats are GROSS. I’ve tried and tried to come up with a decent cookie or cake, only to have to admit defeat. I experimented with this recipe several times until I got a brownie that is EXCELLENT and without the grit of the GF flours. What can I say? I’m picky about my chocolate! LOL! A warning though—this is NOT diet food! I would love to hear your comments if you try this recipe!

• 2 cups chocolate chips (I use Ghiradelli’s bittersweet chocolate chips from Sam’s Club)
• 1 cup sugar
• 2 TB butter (GFCF, I would use coconut oil instead of butter)
• 2 eggs
• 4 TB cocoa powder

Melt chocolate chips either over a double boiler or in the microwave. IF you use the microwave, pay close attention so that you don’t end up burning the chocolate. Burnt chocolate smells AWFUL! In mixing bowl, add chocolate, sugar and butter and mix well. Beat in eggs. Mix until smooth. Stir in cocoa powder. Spread in 8x8 greased pan. Bake in a 350 oven for 20-25 minutes or until brownies test done.

Black Bean Enchiladas

• 1 36-ct package corn tortillas
• 2 cups chopped onions
• 1 pound dried black beans: rinsed, soaked and cooked
• 4 cups cooked brown rice
• 1 pound cheddar cheese
• Enchilada Sauce (recipe follows)

Preheat oven to 350. Grease 2 9x13 pans. Spread 1 cup sauce in each pan. Mix beans, rice and onions together. Layer tortillas, bean mixture, cheese and sauce. Repeat. Cover tops with sauce and remaining cheese. Cover and bake for 30-45 minutes or until bubbly.

Enchilada Sauce

• 2 cups tomato sauce
• 3 cups water
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 3 TB chili powder
• 1 tsp. salt
• ½ tsp. chipotle powder (opt)
• ½ tsp. cumin
• 4 TB cornstarch

Combine all ingredients and cook until mixture boils and thickens.

Sour Cream Chocolate Chip Muffins

• 4 TB melted butter (coconut oil for GFCF)
• 2/3 cup sugar
• 1 tsp. vanilla (I make my own vanilla using brandy and vanilla beans to be sure it’s GF)
• ¼ tsp. salt
• 1 cup Daisy sour cream (for GFCF, I would try soy yogurt)
• 1 egg, beaten
• ¾ tsp. baking soda
• ¾ tsp. baking powder
• 1 ½ cups white rice flour (sorghum flour also works well)
• ¾ cup chocolate chips

Mix all ingredients together and spoon into muffin cups. Bake in a 350 degree oven for 15-20 minutes. Makes 10-14 muffins.

Skillet Salmon

• 8 pieces wild-caught salmon (read labels. A lot of salmon has red-40 in it, of all things!)
• 2 TB butter
• 1 onion, diced

In an electric skillet, sauté onion in butter until onion is softened. Add salmon pieces and cover. Cook for approx. 5 minutes on each side. Fish is done when it flakes easily with a fork.

Fruit Salad

• 3 apples, diced
• 3 bananas, sliced
• 1 cup sliced grapes
• 1 cup sliced strawberries (when on sale!)
• 1 15-oz can mandarin oranges, drained
• 1 small container Brown Cow WM Vanilla yogurt

Mix all ingredients together and serve immediately.

****Shopping List to follow*****