Gluten Free Burrito Zucchini Boats

I live gluten free and I’m always looking for new ideas. The whole family loved this. I hope you love it too.

Yields: 4 – 6 servings


4 zucchini, halved lengthwise

1 tbsp. extra-virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. paprika

Salt to taste

Freshly ground black pepper

1 (15-oz.) can black beans

1 c. chopped cherry tomatoes

1/2 c. corn

1 c. gluten free shredded cheddar

1 c. gluten free shredded monterey

2 tbsp. chopped cilantro

Directions: Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 

Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro and serve warm.


Gluten-Free Vegetable Quiche

Gluten-Free Vegetable Quiche

This is great for brunch or a lunch. I serve it with salad for a complete meal. vegetable-quiche


1 ½ c cooked brown rice

1 egg white


1 c chopped broccoli

1/2 frozen kernel corn

1/3 c finely chopped carrots

1/2 c chopped mushrooms

1/4 c chopped onion

2 tbsp. minced parsley

1 c shredded mozzarella cheese

1 tbsp. gluten-free flour

1 c evaporated skim milk

1 c egg substitute

2 tbsp. grated Parmesan cheese


Combine the brown rice and egg white. Mix well.

Coat a 9-inch deep-dish pie pan with non-stick cooking spray. Use the back of a spoon to press the mixture over the bottom and sides of the pan forming an even crust.

Combine all the remaining ingredients (except Parmesan cheese), mix well and pour over the rice crust.

Sprinkle the Parmesan cheese over the top.

Bake at 375 F for 50 minutes, or until the top is golden and a sharp knife inserted in the center of the quiche comes out clean. Remove from oven and let stand for 5 minutes before cutting.

Serve 5 – 6

Gluten-Free Lasagna Roll-Ups

Gluten-Free Lasagna Roll-Ups

This is a great for lunch or dinner. I use gluten-free lasagna noodles. lasagna-rollups


8 gluten free lasagna noodles

1 cup shredded gluten-free mozzarella cheese

Filling ingredients

15 oz. ricotta cheese

10 oz. of chopped frozen spinach, thawed and squeezed drop

½ c grated carrot

2 tbsp. minced fresh parsley

Sauce ingredients

1 can (16 oz.) crushed tomatoes,

1 can 6 oz.) tomato paste

¼ c vegetable broth or water

1 medium chopped onion

1 tsp dried Italian seasoning

1 tsp crushed fresh garlic


Combine all sauce ingredients in a saucepan. Bring to boil then simmer for 20 minutes.

Combine all filling ingredients. Mix well. Set aside.

Cook noodles al dente according to package directions. Drain, rinse and drain again.

Coat a 2 ½ quart casserole dish with nonstick spray.

Put noddles on a flat surface. Divide filling mixture evenly, then roll up and place in basking disk seam side down. Pour sauce over the top.

Cover dish and bake at 350 F for 30 minutes. Uncover, and top with mozzarella then bake until the cheese melts.

Serve hot.

Makes 8 servings.




Gluten-Free Slow Cooker Lemon Chicken


Now that fall is in the air, I pull out my slow cooker. I have used this recipe for years and everyone loves it. I now use gluten-free flour.

Ingredients                 lemon-chicken

3 pounds of chicken breasts

¼ cup gluten-free flour

2 tbsp vegetable oil

1 – 6 oz can of frozen lemonade (Not pink lemonade. It give the chicken a sick color)

3 tbsp brown sugar

3 tbsp catsup

1 tbsp vinegar

2 tbsp cold water

2 tbsp cornstarch.


Coat chicken with flour and brown pieces on all sides. Drain and place in slow cooker.

Mix lemonade, brown sugar, catsup and vinegar and pour over chicken.

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Put chicken on serving plate, cover to keep warm.

Skim the fat off the reserved liquid and pour into saucepan. Stir in cornstarch – water mixture and cook until thickened.

I serve chicken and sauce over cooked rice, but you can serve it over noodles if you’re not gluten-free.

Makes 6 servings.


Crock-pot, Gluten-Free Baked Apples

I love apple pie and this gluten-free recipe gives me the taste I crave with the pain. Hope you like it too.

Ingredients    bakedapples

4 apples (I use baking apples)

¼ c brown sugar

¼ c gluten-free rolled oats

½ tsp cinnamon

¼ tsp nutmeg

Orange zest


1 cup hot water


Core apples with a melon baller.

Mix brown sugar, gluten-free rolled oats, cinnamon, nutmeg and orange zest in a bowl. Stuff the apples and place them in the crock-pot. Put a dab of butter in the top of each apple.

Pour the hot water around them, cover and cook on low for 5 – 6 hours.

You can serve these hot or cold with or without vanilla ice cream.


Crock-pot Lemon Chicken

Crock-pot Lemon Chicken

It is the time of the year to pull out the crock-pot to make some great autumn food. I’ve made this recipe for over forty years and it’s delicious. I now use gluten-free all-purpose flour and no one has noticed the difference.  lemon-chicken


3 lbs of chicken breasts

½ gluten-free all-purpose flour

2 tbsp cooking oil

1 small can of lemonade (not pink lemonade)

3 tbsp brown sugar

3 tbsp catsup

1 tbsp vinegar

2 tbsp cold water

2 tbsp cornstarch.

Hot rice


Coat chicken with flour and brown (all sides) in hot oil. Place in crock-pot.

Mix together lemonade, brown sugar, catsup and vinegar. Pour over chicken. Cover and cook on low for 6 hours.

Remove chicken, pour liquid into a saucepan then place chicken back in crock-pot.

Heat the sauce. Mix cold water and cornstarch together and add to hot sauce. Stir while it thickens.

Serve chicken over rice with sauce over chicken.

Gluten-Free Banana Chocolate Chip Cookies

Gluten-Free Banana Chocolate Chip Cookies

This recipe is as old as the hills, but I love it so I made it with gluten-free flour and it worked. I hope you enjoy it as much as my family does.

Ingredients   cocolate chip cookies

2 ¼ c gluten-free all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ c baking soda

1 c granulated sugar

2/3 c butter or margarine – softened

2 eggs

1teaspoon vanilla

6 oz chocolate chips

1 c mashed ripe bananas

1 teaspoon banana extract


Preheat oven to 400 degrees F

Sift together first 4 ingredients.

Mix next 4 ingredients together

Add dry ingredients, blend well

Stir in banana extract, bananas, and chocolate chips.

Drop by teaspoonfuls onto greased cookie sheet. Allow room for the dough to expand.

Bake for 12- 15 minutes. Let cool them remove from cookie sheet.


Gluten-Free Asian Lettuce Wraps

Asian Lettuce Wraps.

My daughter gave me this recipe, and I love it. I serve it as lettuce wraps, but I also serve it with rice as a main meal.Asian lettuce wraps


8 oz lean ground turkey or chicken

3 cups bagged coleslaw mix

5 green onions, sliced

1teaspoon minced ginger (fresh or jar)

2 Tablespoons soy sauce (I used sodium reduced)

½ cups chopped water chestnuts.

1 Tablespoon hoisin sauce

Pepper to taste

10 – 14 iceberg or butter lettuce leaves


Spray large skillet with cooking spray. Crumble meat and cook for 10 minutes at medium heat until cooked thoroughly. Place the coleslaw and green onions in a microwave-safe bowl, cover and cook on high for 3 minutes.

In a small bowl, combine ginger and soy sauce and add to meat mixture. Cook for 3 minutes and remove from heat. Stir in slaw mix, water chestnuts, hoisin sauce and pepper.

Fill each lettuce leaf with 3 tablespoons of mixture and fold up the bottom then the sides.

Or serve on plate with salad and rice.

Gluten-Free Zucchini Blueberry Cake

Gluten-free Zucchini Blueberry Cake

At this time of the year, I love to put zucchini in everything. Here is a great cake recipe.


1-cup vegetable oil

3 teaspoons vanilla extract

2 ¼ cups granulated sugar

2 cups finely shredded and drained zucchini

3 cups gluten-free flour

1-teaspoon salt

1-teaspoon baking powder

¼-teaspoon baking soda

1-pint fresh blueberries.


Preheat oven to 350 degrees F. prepare two 8 inch round cake pans.

Grade a large zucchini (two small zucchini) and [lace in a clean dishtowel. Squeeze until most of the liquid comes out Make sure it is 2 cups after draining.

In a large bowl using a hand mixer to beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

Slowly add the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35 – 40 minutes or until knife inserted comes out clean. Cool in pans for 20 minutes then turn out onto wire racks to cool completely.

Can be iced if desired.



Favorite Food Thursday – Chicken Fingers with Honey Mustard Sauce

August 13 – Chicken Fingers With Honey Mustard Sauce  chicken fingers

I love this recipe because it’s gluten-free. But you don’t have to be allergic to wheat to enjoy it. The corn flakes give the chicken a pleasant taste. I usually serve them with fries and a salad.

2 cups corn flakes

½ tsp poultry seasoning

¼ tsp ground black pepper

3 tbsp egg substitute

3 tbsp skim milk

3 lbs boneless skinless chicken breasts

Non-stick cooking spray.

Honey Mustard Sauce

¼ cup plus 2 tbsp nonfat mayo

3 tbsp spicy mustard

3 tbsp honey

2 tbsp lemon juice.

Place the corn flakes into a food processor and crumble. Combine crumbs, poultry seasoning, and proper in a shallow pan. Mix well.

Combine the egg substitute and mile in another shallow pan.

Cut each chicken breast into 5 long strips. Dip each strip in the egg mixture then the crumb mixture turning to coat each side with the crumbs.Bake at 400 F for 20 minutes turning once. Mix the sauce ingredients together and sever on the side.