We B Gluten Free

Ingredients 1/2 cup unsweetened coconut flake 2 cups slivered hazelnut pieces 1 1/4 cup raw pecan pieces 1 cup raw walnuts pieces 3 Tbsp  chia seeds 2 Tbsp turbinado sugar 1-2 tsp Himalayan salt 3 Tbsp olive oil 1/3 scant cup honey 1/4 cup dried apricots 1/2 cup dried cranberries  1/4 cup roasted unsalted pumpkin seeds Instructions Preheat oven to 225 and position a rack in the center of the oven. In a large mixing bowl, combine the coconut, nuts, chia seeds, turbinado sugar, and salt. In a small saucepan over low heat, warm the coconut oil and honey and pour over the dry ingredients and mix well. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Stir at least once.  Then remove from the oven. Add dried fruits, pumpkin seeds and stir. Let the mix cool completely. Once cool add chocolate chips or candies for a trail mix feel. ** if you add the chocolate chips when it’s still a little warm, they will soften. Let...

  In a pan brown: 3lbs ground meat (beef, or 1/2 beef, 1/2 sausage) Season with 3 T onion powder while browning  In a large measuring cup mix the sauce: 2 cans  Pacific GF Cream of Chicken Soup 1 16oz Jar  Pace Medium Chunky Salsa 1/2 c’ish sour cream In a 9x13 pan layer the following; 1/4 c Salsa - spread over the bottom of the pan to prevent sticking 6 Corn tortillas (torn in half) to cover bottom 1/2 of the meat spread over tortillas  1/2 of the sauce poured over meat 1 1/2c cheese sprinkled over meat Repeat Place in 400 degree oven for 20-30 minutes to warm, brown cheese.  Scoop and Enjoy! 

  Ingredients For the Pasta 2 boxes Kraft  1 tablespoon olive oil 6-8 ounces Mexican chorizo links, sliced, optional 1/2 yellow onion 1 red bell pepper, diced 1/2 cup frozen corn kernels, thawed 1/2 cup canned black beans, drained and rinsed 1-2 jalapeños, seeded and finely chopped For the Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon cumin 2 cups milk 3/4 cup shredded Monterey Jack, divided 1 1/4 cup shredded sharp cheddar, divided salt and pepper to taste chopped fresh cilantro for garnish Instructions Cook the pasta to al dente, per the package instructions. Drain and set aside. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are). Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside. Melt the butter in...

  Ingredients Recipe #1 1 pound of (chicken or pork) sausage, cooked 1 medium-sized onion, diced 3 garlic cloves, minced 4 cups of chicken stock 2 large potatoes, thinly sliced 1 cup of chopped kale 3 tablespoons of heavy cream Salt and pepper, to taste Optional Add-Ins: 1/4 teaspoon crushed red pepper flakes: For a touch of heat. 1/4 cup grated Parmesan cheese: Adds depth and richness to the soup. 2 slices of cooked bacon, crumbled: For a smoky garnish. Ingredients Recipe #2 1 pound spicy Italian ground sausage - use mild for kid-friendly 4 tablespoons butter ½ white onion - diced 1 tablespoon minced garlic 6 cups chicken broth 2 cups water 4-5 yellow potatoes - cut into 1-inch pieces 3 teaspoons salt - or to taste 1 teaspoon black pepper 2 cups heavy cream 4 cups chopped kale chopped bacon or bacon bits and grated parmesan cheese for topping - optional Instructions In a  large pot  saute sausage 5-6 minutes until browned. Use a  slotted spoon  to transfer saus...