Crunchy No Bake Chocolate Cookies

Crunchy No Bake Cookies

Crunchy No Bake Chocolate Cookies

2 Cups Gluten Free Chocolate Chips ( You can also use GF White Chocolate chips)

1/4 Cup or 1/2 Stick of Butter ( You can use a Butter substitute, Earth Balance, Coconut Butter, or mashed Banana)

1/2 Cup Organic Agave Nectar, or Honey

4 Cups lightly Crushed Gluten Free Rice Chex Cereal  ( These work better than GF Rice Crispies)

1/2 Cup Ground Chia Seeds

In large mixing bowl melt chocolate chips and butter in microwave for 1-2 minutes or until chocolate is melted. Remove from microwave and stir in agave nectar. When well blended fold in crushed cereal and ground chia seeds. When cereal is coated, spoon onto parchment paper and let cool. They are ready to eat when cookies are set. Enjoy!

Greek Meat Loaf with My Homemade Greek Seasoning

My Thyme and Sage Plants                                  Greek Meatloaf

Greek Meatloaf

2 Pounds Ground Pork ( or Ground Turkey)

1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)

1 Large Egg

1/2 Cup Greek Seasoning

Preheat oven to 375*

Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving.  Serve plain or with dipping sauce.

Jan’s Greek Seasoning Mix

1/4 Cup Dried Ground (or Rubbed) Sage

1/4 Cup Dried Thyme Leaves

1/4 Cup Dried Basil Leaves

1/4 Cup Garlic Powder

1/4 Cup Onion Powder

3/4 Cup Dried Oregano Leaves

2 Tablespoons Dried Rosemary Leaves

4 Teaspoons Paprika

4 Teaspoons Black Ground Pepper

4 Teaspoons Salt

Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.

Crunchy Onion and Herb Parmesan Chicken

CrunchyOnion and Herb Parm Chicken2

Crunchy Onion and Herb Parmesan Chicken

( Remember if you use dried herbs then cut the amount in half)

4 Large Chicken Breasts

1/2  Teaspoon Salt

4 Teaspoons Chopped Fresh Oregano

4 Teaspoons Chopped Fresh Basil

2 Large Cloves Minced Garlic

2 Teaspoons Chopped Fresh Thyme

1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)

3 Cups Freshly Grated Parmesan Cheese

Preheat oven to 400*

Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut.  Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!

Pea Carrot Salad

Pea Carrot Salad

Pea Carrot Salad

2 Cups Fresh or Frozen Sweet Peas (Hulled, Washed and drained)

2 Cups Freshly grated Carrots ( about 3 large carrots)

1 Cup Freshly grated Cheddar Cheese

3/4 Cup Gluten Free Mayo ( I use Hellmans)

1-2 Tablespoons Sugar ( Or Stevia)

Optional 1/2 Cup Crisp Bacon Crumbled over top

In large mixing bowl add all vegetables and cheese. In small bowl whisk together mayo and sugar, pour over Vegetables and cheese. Refrigerate over night.( it is much better when you make ahead) Then top with bacon if you choose, before serving. Enjoy!