Simple Gluten-Free Strawberry Oatmeal Bars

Ingredients:

3/4 cup brown sugar
1 1/2 cups certified gluten-free oats
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup gluten-free flour blend
1 stick butter, melted
2 cups fresh strawberries, sliced
1/2 cup sliced almonds (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 7×7-inch pan with coconut oil.
3. In a large bowl, add all dry ingredients. Mix well.
4. Add the melted butter and mix. Press half of the mixed crust to the bottom of the pan.
5. Add a layer of fresh strawberries.
6. Top with remaining crust and bake for 25 minutes.

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Chicken Enchilada Casserole

Ingredients:

1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 four-ounce can diced green chiles
2 fifteen-ounce cans beans, rinsed and drained
1 eight-ounce can whole kernel corn, drained
3 cups cooked chicken, shredded or diced
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese

Optional toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion, diced avocado

Directions:

1. Heat oven to 375 degrees F. Mist a 9×13-inch baking dish with cooking spray; set aside.
2. Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes or until softened. Add in diced green chiles, beans, corn, chicken, and 2 cups enchilada sauce. Stir to combine. Remove from heat and set aside.
3. Pour about 1/2 cup of remaining enchilada sauce in the baking dish and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Finish with a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
4. Cover pan with aluminum foil and bake for 20 minutes.
5. Remove aluminum foil bake uncovered for 10 minutes, until the cheese is thoroughly melted.
6. Remove from oven and serve warm. Garnish with desired toppings.

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Easy Gluten-Free Macaroni and Cheese

Ingredients:

10 ounces gluten-free elbow pasta
1/4 cup butter
1 1/4 teaspoons salt
3/4 teaspoon mustard powder
4 cups milk
1/4 cup cornstarch
4 cups shredded cheddar cheese, divided

Optional topping:
2 gluten-free bread slices, toasted and broken into crumbs
1 teaspoon butter, softened
1/2 teaspoon paprika

Directions:

1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish.
2. Bring large pot of lightly salted water to boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
4. In a bowl, whisk milk and cornstarch together until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5. Stir 3 cups cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into prepared baking dish.
6. In a bowl, combine remaining 1 cup cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika. Sprinkle over pasta mixture.
7. Bake until top is crunchy, about 30 minutes.

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Gluten-Free Lemon Crinkle Cookies

Ingredients:

2 cups blanched almond flour
1 cup granulated sugar
2 tablespoons lemon zest
Pinch of salt
2 egg whites, room temperature
1 teaspoon lemon extract
1/4 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper.
2. In medium mixing bowl, stir together almond flour, granulated sugar, lemon zest, and salt. Set aside.
3. In large mixing bowl, beat egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in lemon extract. Stir in flour mixture. A thick dough will form.
4. Roll into balls, about 1 1/2 tablespoons in size. Roll balls in powdered sugar. Place 2 inches apart on prepared baking sheet.
5. Bake 15-17 minutes or until tops have crackled and bottoms have lightly browned. Let cool completely on baking sheet. Store in airtight container for up to 3 days.