Mrs. Angela's Recipe Book

GF “Oreo” Balls

36 Glutino chocolate sandwich cookies
8 oz whipped cream cheese
12 oz white chocolate chips
sprinkles

1. Add cookies to food processor and pulse until cookies are crushed.

2. Add cream cheese and pulse until combined.

3. Scoop mixture into balls and drop onto parchment paper. Freeze for 15 minutes.

4. Roll into balls and freeze for 10 more minutes.

5. Melt white chocolate. Remove balls from freezer. Dip balls in white chocolate to coat and place on a clean piece of parchment paper. Garnish with sprinkles.

6. Refrigerate for at least 10 minutes.

GF Wedge Salad Dip

8 oz whipped cream cheese
1 cup sour cream
1 oz package of dry ranch dressing mix
1 1/2 cup chopped romaine
1/2 cup chopped tomatoes
1/2 chopped cooked bacon
2-4 oz crumbled blue cheese
1 TBSP chopped fresh chives

1. Combine cream cheese, sour cream and ranch dressing mix. Stir until smooth.

2. Spread into the bottom of a 9 inch pie plate.

3. Top with lettuce, tomatoes, blue cheese, bacon and chives.

4 Serve with GF chips or crackers.

GF Cilantro Lime Rice (in rice cooker)

1 cup rice
3 TBSP cilantro
1/2 lime (juiced)
1 tsp salt
1 tsp veg oil
2 cups water

1. Add rice, water, salt and oil to rice cooker. Set rice cooker on the white rice cycle.

2. Once the rice is done, add in lime juice and cilantro. Gently mix and cover. Let sit for about 8-10 minutes.

GF Coconut Lime Chicken

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 TSBP coconut oil
1/2 cup diced onion
1 cup chicken stock or broth
2 TBSP lime juice
1 TBSP chopped cilantro
1/2 tsp crushed red pepper flakes
1/2 cup canned coconut milk
1 TBSP corn starch mixed with 1 TBSP water

1. Season chicken with salt and pepper.

2. Melt coconut oil in large skillet over medium high heat. Brown chicken breasts on each side. Set aside on a plate.

3. Add onion to the same skillet and cook until softened. Add chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil then reduce to a simmer for about 5 minutes.

4. Add coconut milk and simmer for another 5 minutes.

5. Add starch and water. Increase heat to activate starch. Once sauce begins to thicken, reduce heat.

6. Add chicken back and cook for another 5-10 minutes.

7. Serve with rice.

GF Mustard Balsamic Pork Chops with Thyme

4-6 pork chops
1/4 olive oil
2 TBSP grainy mustard
1/4 cup balsamic vinegar
1 TBSP fresh or dried thyme
salt and pepper to taste

1. Whisk all ingredients (except pork chops) in a bowl.

2. Add pork chops to baking dish. Add marinade. Cover with plastic wrap and refrigerate at least 1 hour (up to overnight).

3. Preheat oven to 425.

4. Remove plastic wrap and bake for 45 minutes.

GF Baked Garlic Parmesan Potato Wedges

8 small russet potatoes, cut into wedges
1/4 cup olive oil
4 cloves garlic, minced
1/4 dried thyme
1/2 cup grated parmesan cheese
salt and pepper to taste

1. Soak potato wedges in ice water for 30 minutes.

2. Preheat oven to 425 degrees. Line baking sheets with parchment paper.

3. Drain potatoes and pat them dry. Toss them in olive oil, garlic and thyme.

4. Place potato wedges on parchment paper. Sprinkle with parmesan, salt and pepper.

5. Bake for 35 minutes. Flipping halfway through. Bake until golden and crisp.

GF Chicken Zoodle Soup

2-3 chicken breasts – patted dry, seasoned with salt and pepper
1 TBSP olive oil
5 medium carrots – chopped
5 stalks of celery – chopped
2 large leeks – chopped
4 cloves of garlic – minced
1 tsp salt
1 tsp pepper
8 cups of stock or broth
3 sprigs of thyme
1 bay leaf
2 zucchini spiralized
fresh dill for garnish

1. Heat a large soup pot. Add olive oil. Sear chicken breasts until golden brown. Remove and transfer to a plate.

2. Add carrots, celery, leeks, garlic, salt and pepper to pot. Cook until softened, about 3-5 minutes.

3. Add chicken back to pot, add stock, thyme and bay leaf. Reduce heat to medium low and simmer for at least 1 hour.

4. Remove bay leaf. Remove chicken, shred and add back to soup.

5. Just before serving, add zucchini noodles and cook for 5 minutes. Add salt and pepper as needed.

5. Serve topped with dill.

GF Potato Soup

6 russet potatoes – washed not peeled. Diced into 1/2 inch cubes.
1 small onion diced
5 cloves of garlic minced
32 oz of chicken stock or broth
8 oz cream cheese
1 TBSP seasoned salt

garnish: crumbled bacon

Add potatoes, onion, garlic, stock, and seasoned salt to slow cooker. Cook on high for 6 hours. Add cream cheese and use immersion blender until smooth. Add crumbled bacon.