ITALIAN CHICKEN

5 chicken breast (boneless, skinless)
1 cup Italian dressing-GF

Place chicken breast and dressing in quart-size ziploc bag. Marinate in refrigerator at least 3 hours or overnite. Remove chicken for marinate and bake uncovered for 45 min at 350 or until done through. Serve with rice or boiled potatoes.

HAM FRIED RICE-GF

2 cups cooked rice, chilled
2 tbsp oil
1 (6oz) can mushrooms
2 tbsp soy sauce (San-j tamari or anything GF)
1 cup diced ham
1 egg, beaten-fried-cut into strips
3 green onions, chopped

Heat oil in skillet or wok. Add rice, mushrooms and soy sauce. Cook over low heat. Add ham and egg strips. Cook, stirring constantly, until heated through. Add salt and more soy sauce to taste.

SHEPHERD'S PIE-GF

Mix together:

1 lb ground beef, browned & drained
1 cup canned corn (we use shoepeg)
1 cup cheddar cheese, shredded

Add enough GF gravy (look in recipes under SAUCES) to moisten. Top with prepared instant mashed potatoes. Bake at 350 until bubbly around the edges.

BBQ MEATBALLS

**This is a favorite at potluck suppers.**

25 Make-ahead meatballs (look for recipe in Main dish)

Heat to boiling in large saucepan:

1/2  (18oz) bottle BBQ sauce- GF
1/4 cup grape jelly

Add meatballs and simmer until warm through. Tastes great with hot rice for supper.

SWEET AND SOUR MEATBALLS-GF

1 (20oz) can pineapple chunks
1/3 cup water
3 Tbsp vinegar (gluten-free)
1 Tbsp soy sauce(gluten-free)
1/2 cup brown sugar
3 Tbsp cornstarch
30 Make-ahead meatballs (recipe on this blog under Main Dishes)

Drain pineapple; save juice. Set pineapple aside. Add water to juice, if needed, to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple and meatballs. Simmer uncovered until heated through. Serve over hot rice.

MAKE-AHEAD MEATBALLS-GF

I usually double or triple this recipe.

2 lb ground beef
2 eggs
1 1/2 cup oatmeal (certified gluten-free)

Mix well. Shape into inch balls and brown until done through. Drain. Once cooled, freeze in gallon size Ziploc bag. Thaw before using.

MEXICAN CHALUPAS

1 lb ground beef
2 tbsp chili powder
1/2 cup chopped onion
1 (13oz) can evaporated milk
1 (8oz) can tomato sauce
1 tsp salt
1 dozen corn tortillas
1 lb cheddar cheese, grated

Brown ground beef; drain. Add chili powder & onion. Simmer until onion is tender. Add milk, tomato sauce & salt. Heat through. Cut tortillas into 1/2 inch strips. Alternate layers of meat mixture, tortillas, and cheese. Bake at 300 degrees for 40 mins. Double recipe for 13x9 pan.