Stuffed Cabbage with Quinoa

2 lbs Ground Beef

1 Head of Cabbage 

32 Oz Gluten Free Italian Sauce

1 Cup Uncooked Quinoa

2 Cups Gluten Free Beef Stock

1 Small Onion Finely Chopped

1 Tsp Dried Tarragon 

1 Tsp Dried Mint

1 Celery Stalk Sliced

1Tbsp Gluten Free Tamari

Salt and Pepper to Taste

1. Preheat oven to 400 degrees.
2. Wash cabbage under cold water and cut core with sharp knife. 
3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
6. Cool cabbage under cold water and carefully remove leaves. 
7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
10. Serve hot and Enjoy!!

*Note: 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Dijon Chicken

Dijon Chicken
Inspired By Emeril  

3 Boneless Chicken Breast
Salt
White Pepper
3 Tbsp Olive Oil
3Tbsp Butter
1/2 Medium Onion Finely Chopped
1 1/4 Cup Pinot Grigio
1 Cup Heavy Cream
2 Tbsp Gluten Free Dijon Mustard
1 tsp Dry Tarragon 
1tsp Dry Parsley

1. Slice chicken breasts in half and pound down to about 1/4 inch. Lightly season both sides with salt and white pepper. 
2. Heat oil and butter in large skillet over medium high heat. 
3. Place chicken breasts in the pan and cook both sides until lightly browned. About 2 -3 minutes per side. 
4. Add onions and wine, and continue to cook over medium high heat about 4- 5 minutes. 
5. Remove chicken breasts to a warm plate, and cover to keep warm. 
6. Whisk heavy cream and Dijon mustard together, and stir into pan juices. Bring to a boil and reduce to a simmer for about 3 - 4 minutes. 
7. When sauce has thickened, stir in parsley and tarragon. Return chicken breasts to pan for 1 minute, coating both sides. 
8. Remove from heat and serve hot with your favorite Gluten Free Pasta or Rice.  

*Note: Grey Poupon Dijon Mustard is Gluten Free. 

Easy Microwave Popcorn

1 Paper Lunch bag

1/2 Cup  Popping Corn

1 tsp oil

Salt

Stapler

Place popcorn in bag. Add oil and salt, and shake bag to mix.

Fold top of bag over 1/4 inch and staple. Place in microwave and use "Popcorn" setting or set for 3 minutes.

When popping slows, popcorn is done. Some time may need to be added at the end. 

Bag will be hot!! Be careful when opening. 

Agave Dijon Chicken and Bean Thread Noodles

6 thin sliced boneless chicken breasts

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1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
½ cup low-sodium chicken broth, vegetable broth, or white wine
¼ cup Dijon mustard
¼ tablespoons agave nectar
2 heads broccoli florets (8 ounces)
½ onion, sliced
1 red bell pepper, sliced
1 teaspoon corn or tapioca starch

1. Preheat oven to 350˚ and lightly oil a 9x13-inch baking dish.

2. Rinse chicken breasts and pat dry. Using a skillet or mallet, pound chicken breasts to 1/4 inch thick. Sprinkle with salt and pepper. Heat olive oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth, scraping up any brown bits.

3. In a small bowl, whisk together mustard and agave. Add pan juices and starch and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper on top of chicken. Cover with foil and bake for 15 - 20 minutes.

4. Serve with Rice or Bean Thread Noodles.