Lo Mein

LO MEIN

1/2 c. soy sauce
2 Tbsp. minced garlic
3/4 tsp. ginger
1 dash liquid smoke flavoring
1 lb. pork or chicken, cut into bite-sized pieces
1 lb. linguine or fettuccine
Oil for stir-frying
1 medium onion, peeled and chopped
6 green onions, chopped
2/3 c. chicken broth
4 tsp. toasted sesame oil

Make marinade - Combine soy sauce, garlic, ginger, and liquid smoke. Place pork in mixture and marinate for 20 minutes, stirring occasionally.

While the pork is marinating, cook pasta a couple minutes less than package directions.

When the pork has about 5 minutes left, stir-fry the onions and green onions. After marinating is finished, add pork and marinade and stir-fry until cooked through. Stir in chicken broth, pasta, and sesame oil. Heat if necessary.

Mexican Combinations

MEXICAN COMBINATIONS
Season to taste with salt

Ingredients:
Carbs - potatoes, rice, refried beans, English muffins, tortilla chips, canned pintos
Meat (1 lb raw or 9-10 oz cooked) -ground beef, fajita chicken or steak, chicken/turkey

Enchilada sauce frozen in ice cube trays
Cheese - cheddar, colby-jack, Mexican blend, pepper-jack, Monterey Jack

Cream
Canned chile peppers

Butter
Sour cream
Tomatoes (Roma or regular)

Avocado
Seasonings - onion powder, garlic powder, cumin

1. Fried potatoes + turkey + 3 cubes enchilada sauce + 4 oz cheddar + cream + onion powder

2. Turkey + 2 c. rice + 2 cubes enchilada sauce + 8 oz chiles + 8 oz Mexican blend + cream + sour cream (optional)

3. Turkey + 2 c. rice + 3 cubes enchilada sauce + 1 stick butter + 4 oz Mexican blend + sour cream

4. Fajita chicken + 8 oz Mexican blend + 2 c. rice + 4 chopped Romas + avocado

5. Chicken + 15-16 oz refried beans + 15-16 oz pintos, drained + 8 oz chiles + 4 oz colby-jack + cumin + garlic powder + onion powder

6. Turkey (5 oz) + 8 oz Monterey Jack + 16 oz chiles + cream + 2 English muffins, small cubes, fried, as topping

7. Ground beef + 2 enchilada cubes + garlic powder + onion powder + tortilla chips

8. Ground beef + onion powder + garlic powder + 8 oz chiles + 4 oz cheddar + sour cream + chips

Breakfast Pie

BREAKFAST PIE

Pastry for 2-crust pie
1 lb. breakfast sausage
1 lg. red bell pepper, chopped
1 lg. onion, chopped
6-7 sandwich slices cheddar cheese

Brown sausage and veggies until meat is cooked and all liquid is evaporated. Layer in this order:
Pie crust
Cheese to cover crust
Meat/veggie mixture
Cheese to cover
Pie crust

Crimp edges of crusts to seal. Bake at 450 for 15-20 minutes until golden brown.

Stuffed French Toast

STUFFED FRENCH TOAST

8 slices bread
4 oz cream cheese
1/2 c. all-fruit spread
4 eggs
1/4 c. milk
1 tsp. vanilla

Spread 1/2 oz cream cheese on each slice of bread. Spread 1 Tbsp. fruit spread on top of each. Put bread together to form 4 sandwiches.

Combine eggs, milk, and vanilla. Beat together.

Spray a pan with Pam. Dip each sandwich into egg mixture, coating both sides evenly. Cook for 2-3 minutes per side or until golden brown.

Potatoes O'Brien

POTATOES O'BRIEN

5 medium potatoes, cooked, peeled, and chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
2 green onions, chopped
8 oz mushrooms, sliced
Olive oil
Butter

Heat olive oil and butter in skillet over medium-high heat. Saute bell peppers and set aside. Saute mushrooms until tender and add to bell peppers. Add more oil and butter if needed. Brown potatoes on one side, flip, and brown the other side. Add cooked veggies with green onions back to pan. Stir and heat if necessary.

Nutty Pumpkin Waffles

NUTTY PUMPKIN WAFFLES
(adapted from Libby's)

2 c. GF oat flour
1/4 c. sugar
1 Tbsp. cornstarch or arrowroot
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs (I use Ener-G egg replacer)
1 3/4 c. milk (I use coconut milk)
1/2 c. canned pumpkin
2 Tbsp. butter, melted
3/4 c. chopped pecans

Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine eggs, milk, butter, and pumpkin in medium bowl and mix well. Add to flour mixture. Stir in pecans.

Cook according to waffle iron's directions.

PUMPKIN MAPLE SAUCE

1 c. maple syrup
3/4 c. canned pumpkin
1/4 tsp. cinnamon

Combine and heat in small saucepan until warm.

DOUBLE BATCH w/full modifications
556 g Pillsbury gluten free flour
100 g sugar
20 g cornstarch
20 g baking powder
4 tsp cinnamon
1 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsp Ener-G + 4 oz water
2 c almond coconut milk + 3/4 c cream + 3/4 c water
1 c pumpkin
4 Tbsp melted butter
190 g pecans

Double Chocolate Pancakes

DOUBLE CHOCOLATE PANCAKES

1 batch your favorite pancake recipe (approx. 1 c. dry mix)
1 Tbsp. unsweetened cocoa powder
1 tsp. sugar
1/2 tsp. vanilla Torani (flavoring syrup for coffee)
3 oz bittersweet chocolate chips

Place chocolate chips in a bowl. Add about 1/2 Tbsp. of the flour from the pancake recipe and stir until all chips are coated.

Mix pancakes as usual, adding in extra ingredients except chocolate chips. Stir in chocolate chips.

Cook as usual.

Cinnamon Roll Pancakes

CINNAMON ROLL PANCAKES

Start with your favorite pancake recipe! Add:
1 Tbsp. sugar
1 1/2 Tbsp. melted butter
Lots of cinnamon
Dash of salt

Cook as usual. Drizzle with sauce. I took a spoon and dipped it in the sauce, shook off the excess, and put a very thin layer on each cooked pancake.

Sauce:
Powdered sugar
Milk
Vanilla
Cinnamon
Salt

Combine sugar and milk to a very thin consistency. Add rest of ingredients and heat (microwave or stovetop) to melt the sugar. Mix well.

Buttermilk Pancakes

BUTTERMILK PANCAKES

1/4 c. (40 g) Saco dry buttermilk 

1 c. GF flour (120 g GF oat flour OR 140 g Pillsbury GF flour)

1 Tbsp. (13 g) sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg OR 1/2 Tbsp. Ener-G egg replacer + 1 oz water

1 c. water

2 Tbsp. oil

1 Tbsp. melted butter

Whisk dry ingredients in a mixing bowl to remove lumps. Add egg, water, oil, and butter. Mix just until smooth. Let batter sit for 5-10 minutes before cooking.

I cook these on my electric griddle on high.

Double batch:

80 g dry buttermilk

240 g GF oat flour OR 277 g Pillsbury GF flour)

25 g sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs OR 1 Tbsp. Ener-G egg replacer + 2 oz water

2 c. water

1/4 c. oil

2 Tbsp. melted butter

Triple batch:

120 g dry buttermilk

360 g GF oat flour OR 416 g Pillsbury GF flour

38 g sugar

3 tsp. baking powder

1.5 tsp. baking soda

3/4 tsp. salt

3 eggs OR 1.5 Tbsp. Ener-G egg replacer + 3 oz water

3 c. water

6 Tbsp. oil

3 Tbsp. melted butter

Quadruple batch:

160 g dry buttermilk

480 g GF oat flour OR 554 g Pillsbury GF flour

50 g sugar

20 g baking powder

10 g baking soda

1 tsp. salt

4 eggs OR 2 Tbsp. Ener-G egg replacer + 4 oz water

4 c. water

1/2 c. oil

4 Tbsp. melted butter

Pancake and Waffle Mix-Ins and Toppings

Try alone or mix and match!

Nuts, chopped
Meat, cooked, chopped - bacon, smoked sausage, sausage crumbles, ham
Chocolate, peanut butter, or butterscotch chips
Cream cheese sauce
Cinnamon
Nutmeg
Fruit, chopped or pureed - apples, peaches, strawberries, blueberries, raspberries, blackberries, berry medley, bananas
Coconut shreds
Maple syrup
Butter

Breakfast Sausage (Patties or Crumbles)

BREAKFAST SAUSAGE

2-3 tsp. sage
1 tsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. pepper
Salt to taste
1 lb. ground beef, pork, turkey, or combination

Combine seasonings. Add ground meat and mix until combined.

Shape into patties (6-8) and cook over medium heat OR cook as loose sausage over medium high heat.

You can freeze the raw or cooked sausage for quick, easy breakfasts!

Some ideas for how to use...

1. Make breakfast sandwiches - biscuits/English muffins/toast + sausage patty + eggs + cheese
2. Crumble into eggs before scrambling
3. SLT sandwiches - sausage patty, lettuce, tomato
4. Crumble into pancake batter. Cook pancakes as usual.
5. Stir into white gravy. Serve over biscuits or potatoes.

6. Brown and mix with pan fried potatoes. Try sautéing bell peppers and/or onions with the meat and adding them too!