The Watson Family GLUTEN FREE Recipe Book

Honey Soy Broiled Salmon

2012-08-27T10:27:00.000-06:00

Ingredients:

1 scallion, minced
2 Tbsp. gluten free soy sauce
1 Tbsp. rice vinegar
1 Tbsp. honey
1 tsp. minced fresh ginger
1 lb. center cut salmon fillet, skinned and cut into 4 portions
1 tsp. toasted sesame seeds

Directions:

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 Tbsp of the sauce and refrigerate; let marinade for 15 min. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned side down. (discard the marinade) Broil the salmon 4-6 inches from the heat source until cooked through, 6-10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Chicken and Black Bean Enchilada Casserole

2012-08-27T10:24:00.000-06:00

Chicken and Black Bean Enchilada Casserole

Source: The Girl Who Ate Everything ; recipe from Allrecipes

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)

½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Frangos

2011-10-17T16:49:00.002-06:00

Ingredients:

2 cups chocolate chips
1 stick butter, softened
1 1/8 cup powdered sugar
2 eggs, beaten
1 tsp vanilla
2 tsp peppermint extract

Directions:

Melt chocolate chips and set aside. Beat butter and sugar, add eggs and vanilla. Stir in chocolate. Add peppermint extract and stir until smooth.
Drop on waxed paper by teaspoonfuls, or put into mini foil cups.
Freeze.

Sweet Potato Casserole

2011-10-17T16:00:00.000-06:00

Ingredients:

4 lbs sweet potatoes, peeled and cut into quarters
1 cup packed brown sugar
1/2 cup butter, cut up
1/4 cup milk
4 eggs, lightly beaten
3-4 Tbs lemon juice
stir ins and/or toppers (see below)

Directions:

In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
Preheat oven to 350*F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish. If desired, top with one of the toppings.
Bake, uncovered, for 30-35 minutes or until heated through. Makes 8-12 servings.

Stir-Ins: choose one if desired

1/2 cup peanut butter (adds creaminess)
2 Tbs orange peel (for tart flavor)
2-4 tsp red curry paste (for Indian spice)
4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)

Toppers: choose one if desired

Peanuts and coconut (Far-East flair)
Bacon and Rosemary (Smoky depth)
Onion and garlic (earthy flavor)
Smoked almonds (salty crunch)

Cilantro Lime Rice

2011-10-17T15:49:00.002-06:00

Ingredients:

2 cups water
1 cup rice
3 Tbs olive oil
2 cloves garlic, minced (1 tsp)
1 tsp grated lemon zest
1 Tbs lime juice
salt to taste
2 cups finely chopped fresh cilantro
2 cups baby spinach, finely chopped
3 scallions, finely chopped
salt to taste

Directions:

In a large saucepan, bring the water to a boil. Add the rice, olive oil, garlic, leon zest, lime juice, and salt and reduce to medium heat. Stir gently, cover and simmer slowly for about 25 minutes, or until the rice is tender. Leave the rice covered so the steam stays in, making the rice fluffy.
Transfer the rice to a large mixing bowl. Add the cilantro, spinach, scallions, and salt. Combine thoroughly.

Nutrition facts:

290 cal
11g fat (1.5g sat)
5g protein
44g carbs
35mg sodium
0mg cholesterol

Havana Black Beans

2011-10-17T15:44:00.000-06:00

Ingredients:

1 Tbs olive oil
1/2 medium onion, finely chopped
1/2 medium red pepper, finely chopped
1/2 medium green pepper, finely chopped
1 clove garlic, minced (1/2 tsp)
1 tsp cumin
1 tsp dried thyme, or 1 Tbs fresh
2 bay leaves
1 tsp canned chipotle chilies, minced with sauce
2 (15 oz) cans cooked black beans, rinsed and drained well
1 cup water
1 cup coconut milk
1 tsp lime juice
salt to taste
2 scallions, finely chopped
1/2 cup finely chopped fresh cilantro

Directions:

Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.
Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.

Nutrition facts:

280 cal
11g fat (6g sat)
13g protein
34g carbs
0mg cholesterol
780mg sodium

Green Protein Smoothie

2011-10-17T15:16:00.002-06:00

Yield: 2 (2 1/4 cup) servings

Ingredients:

1 1/2 cups pineapple juice
1 banana, peeled
2 cups spinach
1 scoop protein powder
2 cups ice cubes

Directions:

Place all ingredients in blender. Blend until smooth. Serve immediately.

Banana Apple Oatmeal Smoothie

2011-10-17T15:13:00.002-06:00

Yield: 3 (2 cup) servings

Ingredients:

1 1/2 cups milk
1/4 cup uncooked rolled oats
1 banana, peeled
1 apple, quartered, seeded
1/2 cup dried cranberries
1/2 cup vanilla yogurt
1/4 cup raw almonds
3 cups ice cubes

Directions:

You will need a large blender for this... Place all ingredients into blender in order and secure lid
Blend until smooth. Serve immediately.

Thai Butternut Squash Soup

2011-10-17T14:31:00.000-06:00

Ingredients:

1 Tbs olive oil
1 medium sweet onion, chopped
1 piece ginger (1-2 inches) peeled and grated
2 cloves garlic, minced
1 Tbs red curry paste
1 can (14.5 oz.) coconut milk
4 cups low-sodium chicken broth
3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
1 lime, juiced (about 3 Tbs)
1 tsp salt
1/3 cup unsalted peanuts, chopped
1/3 cup sliced scallions

Directions:

Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 minutes or until squash is tender.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts and scallions. Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.

Garlic Lime Chicken Fajitas

2011-10-17T10:44:00.000-06:00

Ingredients:

1 tsp. minced garlic
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp. oregano
1/2 tsp. cilantro
1/2 tsp. black pepper
1/4 cup lime juice
1/4 cup orange juice
2 Tbsp. olive oil
1/2 tsp salt
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1 medium onion, thinly sliced
1 medium green or red bell pepper, cut into thin strips
8 tortillas (corn for gluten free)

Directions:

Mix juices, oil, and all the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 min. or until tender. Return chicken to skillet. Cook 2-3 min. or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

Grilled Scallops with Almond Arugula Pesto

2011-10-09T14:38:00.000-06:00

Ingredients:
Pesto:

1/3 cup sliced almonds
2 cups arugula
1 cup basil leaves
2 cloves garlic
1/2 cup olive oil
1/3 cup grated Parmesan cheese
1/2 tsp. black pepper
1/2 tsp. salt

Squash and Scallops:

1 lb. zucchini, coarsely shredded
1 lb. summer squash, coarsely shredded
1 1/2 lbs. sea scallops
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

Pesto. In food processor or blender, combine almonds, arugula, basil and garlic. Blend as you gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
Squash and Scallops. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add zucchini and squash. Stir fry for 2 minutes. Place in a medium sized bowl.
Meanwhile, heat a grill pan over medium high heat. lightly brush with oil. Season scallops with salt and pepper. Grill scallpos for 2-3 minutes per side or until cooked through. Remove from grill pan and keep warm.
Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and reamaining 1/4 cup pesto.

Yield: 4 servings

Nutrition facts:

350 cal.
18g fat (3g sat.)
35g protein
13g carbs
3g fiber
692mg sodium
62mg cholesterol

Checkerboard Sweet Potatoes

2011-10-09T13:44:00.000-06:00

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
1/2 cup whole milk
4 Tbs. butter
1 can (8 oz.) crushed pineapple, drained
1/4 cup brown sugar, packed
1 tsp. pumpin pie spice
1/4 tsp. salt
20 marshmallows
40 pecan halves

Directions:

Cover sweet potatoes with cold water and bring to boil. Reduce to a simmer and cook 12-15 minutes or until knife tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.

Yield: 8 servings

Nutrition facts:

343 calories
11g fat (4g saturated)
5g protein
59g carbs
6g fiber
191mg sodium
17mg cholesterol

"Cafe Rio" Style Cilantro Ranch Dressing

2011-10-06T09:44:00.003-06:00

Ingredients:

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup m mayonnaise
1 cup buttermilk
1/2 bunch of cilantro
1 clove of garlic
juice of 1 lime
1 jalapeno (with the seeds for spicy, w/o seeds for more mild)

Directions:

Blend all ingredients together in a blender. Enjoy.

"Cafe Rio" Style Lime-Cilantro Ranch Dressing

2011-10-06T09:42:00.001-06:00

Ingredients:

1 envelope buttermilk ranch dressing mix
1 cup mayonnaise
1 cup buttermilk
1/2 bunch of cilantro
1 heaping tsp of minced garlic
2 tomatillos
juice of 1 lime
1/2 tsp Cholula sauce (or tobasco sauce)

Directions:

Blend in food processor or blender, store in refrigerator until ready to serve.

"Cafe Rio" Style Black Beans

2011-10-06T09:40:00.001-06:00

Ingredients:

2 TB olive oil
2 cloves garlic, minced
1 tsp. Cumin
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
1 1/2 tsp. Salt
1 TB fresh chopped cilantro

Directions:

In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir until heated through. Just before
serving, stir in the cilantro.

"Cafe Rio" Style Rice

2011-10-06T09:38:00.003-06:00

Ingredients:

2 cups water
2 tsp chicken bouillon
2 tsp minced garlic
1/4 bunch cilantro
1/2 can diced green chilies
1/4 tsp salt
1/4 onion
1 cup rice

Directions:

Blend cilantro, chilies, and onion together in a blender or food processor. Bring water to
boil and add all ingredients, cover and simmer for 20-30 minutes, until rice is ready.

"Cafe Rio" Style Shredded Chicken

2011-10-06T09:36:00.000-06:00

Ingredients:

8 oz bottle of Italian Dressing
1 TB Chili Powder
1 TB Cumin
3 cloves garlic, minced
4 chicken breasts

Directions:

Cook all ingredients in a crockpot for 4 hours on high, shred meat and cook on low until
ready to serve.

"Cafe Rio" Style Shredded Pork

2011-10-06T09:27:00.001-06:00

Ingredients:

3-5 lb. Pork Loin Roast
18 oz Dr. Pepper
1 cup turbinado sugar (brand name at the store is Sugar in the Raw, found where other
sugars are located.)
2 or 3 T. tomato paste
1 tsp. Dry Ground Mustard
1 tsp. Cumin
2 tsp. Minced Garlic

Directions:

Put all the ingredients, except pork, into a blender and blend until well mixed. Place
pork in a crockpot and pour sauce over it. Carefully turn the pork over half way through
cooking. Cook in the sauce until it pulls apart/shreds easily, 7-9 hours on low, or 4-6
hours on high. Take pork out and shred and put back in. (Sometimes I make an extra
batch of the sauce and simmer it until it thickens, then I add the shredded pork to that
instead of the sauce it was cooked in – much sweeter and yummier.)

Broccoli with Garlic Butter and Cashews

2011-09-25T20:02:00.001-06:00

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Directions

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

recipe from http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx

Enchilada Casserole

2011-09-25T19:46:00.002-06:00

Original Recipe Yield 8 servings

Ingredients

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

recipe from http://allrecipes.com/recipe/enchilada-casserole-iii/detail.aspx

Spanish Rice Bake

2011-09-25T19:41:00.002-06:00

Original Recipe Yield 6 servings

Ingredients

1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Directions

Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

recipe from http://allrecipes.com/recipe/spanish-rice-bake/detail.aspx#

Seattle Fire Station 25 Meatloaf

2011-09-25T19:35:00.004-06:00

Original Recipe Yield 16 servings; the ingredient list here was scaled down to 8 servings

Ingredients

1/2 pound bacon, cut into 1 inch pieces
1 onions, chopped
2-1/2 pounds ground beef
2-1/2 pounds spicy ground pork sausage
1-1/2 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
1-1/2 (4 ounce) cans sliced black olives, drained
1-1/2 cups pistachio nuts, chopped
1/2 cup ketchup
1-1/2 eggs
1/2 (1.25 ounce) packet meatloaf seasoning mix
1/2 pound pepper jack cheese, cubed
1/4 cup ketchup, or as needed

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 servings.

Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top.
Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees F (82 degrees C).

This is a high calorie meal! 890 calories per serving!

recipe from http://allrecipes.com/Recipe/Seattle-Fire-Station-25-Meatloaf/Detail.aspx?extkb=1

Hamburger Pie

2011-09-25T19:24:00.001-06:00

Original Recipe Yield 1 - 9x13 baking dish

Ingredients

4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
1 (15 ounce) can green beans, drained
1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
Bake in preheated oven 30 minutes, until potatoes are golden.

recipe from http://allrecipes.com/Recipe/Hamburger-Pie/Detail.aspx

Easy Mexican Casserole

2011-09-25T19:21:00.001-06:00

Original Recipe Yield 6 servings

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

recipe from http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx

Curry-Scented Butternut Squash Soup

2011-09-21T21:18:00.000-06:00

Ingredients:

1 butternut squash, 2 1/2 lbs. (6 cups cubed)
2 large, sweet apples (such as Fuji or Honeycrisp)
3 medium onions
2 Tbsp. butter
1/4 cup packed dark brown sugar
1 1/2 Tbsp. curry powder
6 cups chicken or vegetable stock
1 container (8 oz) mascarpone cheese
2 tsp. salt
sour cream and snipped fresh chives (optional)

Directions:

Peel squash and apples; cut into 1 inch cubes and dice onions.
Melt butter in 8-qt. stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar, and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
Carefully ladle about 1/3 of the squash mixture into a blender container. Cover and blend until smooth. Pour blended soup into a 6-qt mixing bowl. Repeat two times with remaining squash mixture.
Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.

Yield: 8 servings (12 cups)

Nutrition facts:

calories: 310
fat: 16 g
saturated: 9 g
cholesterol: 45 mg
carbohydrates: 39 g
protein: 8 g
sodium: 950 mg
fiber: 5 g

The Watson Family GLUTEN FREE Recipe Book

Honey Soy Broiled Salmon

Chicken and Black Bean Enchilada Casserole﻿

Frangos

Sweet Potato Casserole

Cilantro Lime Rice

Havana Black Beans

Green Protein Smoothie

Banana Apple Oatmeal Smoothie

Thai Butternut Squash Soup

Garlic Lime Chicken Fajitas

Grilled Scallops with Almond Arugula Pesto

Checkerboard Sweet Potatoes

"Cafe Rio" Style Cilantro Ranch Dressing

"Cafe Rio" Style Lime-Cilantro Ranch Dressing

"Cafe Rio" Style Black Beans

"Cafe Rio" Style Rice

"Cafe Rio" Style Shredded Chicken

"Cafe Rio" Style Shredded Pork

Broccoli with Garlic Butter and Cashews

Ingredients

Directions

Enchilada Casserole

Ingredients

Directions

Spanish Rice Bake

Ingredients

Directions

Seattle Fire Station 25 Meatloaf

Ingredients

Directions

This is a high calorie meal! 890 calories per serving!

recipe from http://allrecipes.com/Recipe/Seattle-Fire-Station-25-Meatloaf/Detail.aspx?extkb=1

Hamburger Pie

Ingredients

Directions

Easy Mexican Casserole

Ingredients

Directions

recipe from http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx

Curry-Scented Butternut Squash Soup

Chicken and Black Bean Enchilada Casserole