Chicken and Garlic-ky Spaghetti Squash

1 spaghetti squash

1/2 Tbsp fresh garlic (or less--i like a lot of garlic)

1 can S&W diced tomatoes with onion and pepper

1/3 cup fresh basil (I used 1.5 tsp dry)

10-12 oz cooked chicken cubed (I used 1 can of canned chicken)

shredded mozerella cheese

1/4-1/2 cup of your favorite spaghetti sauce

cook spaghetti squash

add all other ingredients until hot

top with cheese

very garlic-ky.  very tasty!

Huevos Rancheros

1 can refried beans with jalapenos

1 can black beans, rinsed and drained

olive oil

4 eggs

4 corn tortillas

cheese 

green chili enchilada sauce

your favorite salsa (optional)

In sauce pan combine refried beans, black beans and 1/2 cup enchilada sauce.  Heat over medium 10-20 minutes.  

In frying pan, lightly crisp corn tortillas one at a time until slightly crispy.  Melt cheddar cheese onto tortilla.  

Cook eggs however you like them (over easy, or scrambled both taste great).

Scoop bean mixture onto the cheesy crispy corn tortilla.  Add eggs on top and drizzle enchilada sauce to taste.

Crock pot sweet and sour chicken

4 boneless, skinless chicken breasts

3/4 C. water

3/4 C ketchup

1/2 C. Sugar

2 tbsp Vinegar

2 Tbsp Worcestershire sauce -Heinz has a list of gluten free things. CHECK IT OUT! They have gluten free BBQ sauce too.  WAHOO!  (Also check out this gluten free worcestershire sauce- http://www.leaperrins.com/lea-perrins-faq.aspx

( http://www.heinz.com/health--wellness/focus-foods/dietary-preferences/gluten-free.aspx )

4 tbsp. soy sauce (Braggs amino acid)

Place chicken in crock pot.  combine other ingredients and pour over chicken. cook on high for 5 hours or on low for 8-10 hours.  Serve with rice

meat, chicken, shrimp or plain veggie stir fry

Pour 2-3 Tbsp of olive oil in pan.  Add green onions, sliced.  Add your meat of choice (Beef strips, Chicken, shrimp, or no meat!)

Add to pan mushrooms, green/red peppers, cauliflower pieces, zuchini, carrots, broccoli and so on... 

Stir in 1/2 C of Chicken broth (Swansons is G free)

4 Tbsp soy sauce ( Braggs liquid amino)

2 tbsp apple cider vinegar

4 tbsp brown sugar

1 1/2 tbsp cornstarch mixed with 1 tbsp water.

Cook until bubbles so sauce thickens.  serve over rice. 

Raspberry Chicken

6 Boneless, skinless chicken breasts

1/2 C. raspberry preserves

1/2 C. Frozen pineapple juice concentrate, thawed

1/2 C. Soy sauce **

2 Tbsp rice wine vinegar

1/2 Tsp chili powder

1/2 tsp curry powder

1/2 tsp garlic powder

1/4 C. fresh raspberries mashed

1/4 c. raspberries for garnish

Place chicken in a large baking pan.  In small bowl combine preserves, juice concentrate, soy sauce, vinegar, powders, 1/4 C. mashed raspberries. Pour over chicken.  Marinate in fridge for 2 hours or overnight.

Bake Covered for 30-40 min at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries.  serve over rice.

*Emily found a gluten free soy sauce called Braggs liquid aminos.  tastes great!