1 pound chicken breast, cubed 
1 egg
1 cup gluten-free flour mix 
2 tsp season salt

1. Beat egg in medium sized bowl. 
2. Mix flour mix with season salt in a second bowl or gallon sized plastic bag. 
3. Dip chicken tenders in egg bowl, then toss in the bowl or bag with seasoned flour mix.
4. Fry in skillet with 1/2 - 1 inch oil. Turn to cook on all sides. 

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1 pound chicken breast strips 
1 egg 
2 cups gluten-free bread crumbs 
1 1/2 tsp season salt

1. Beat egg in medium sized bowl. 
2. Mix bread crumbs with season salt in a second bowl or bag. 
3. Dip chicken tenders in egg bowl, then toss in the bowl or bag with seasoned crumb mix.
4. Fry in skillet with 1/2 - 1 inch oil. Turn to cook on all sides. 

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1. Combine cornmeal, flour, sugar, baking powder, xanthan, and salt in a bowl.  
2. Add in egg, oil and milk substitute.  Mix well by hand with a spoon.
3. Dry hot dogs with a paper towel and cut into 1 inch long pieces.
4. Coat hot dog pieces well with batter and deep fry in hot oil (375 F) till golden brown.

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2 pounds ground beef
2 eggs
2/3 cup crushed corn flakes or bread crumbs
2 Tbsp Worcestershire sauce
2 Tbsp ketchup
1 tsp onion powder
1/2 tsp salt
1/8 tsp pepper

1. Mix all ingredients together in a medium bowl. Press into an 8x4 inch loaf pan.
2. Bake at 375 F for 1 hour.  Drain off any grease.  
3. Glaze top with extra ketchup or bbq sauce.  Bake for 10 minutes more to set glaze.

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1 lb ground beef or turkey
12 white corn tortillas 

taco seasoning:
1 Tbsp chili powder
1 Tbsp cumin powder
1 Tbsp onion powder
3/4 tsp garlic powder
3/4 tsp salt

1. Cook ground meat in a frying pan till browned.  Drain grease.
2. Add taco seasoning and 1/2 cup water to frying pan.  Stir well and simmer with lid off until liquid is absorbed.  Set meat aside.
3. Soften tortillas in a frying pan with with a small amount of hot oil (turn to cook on both sides) or warm tortillas in the microwave for about 25 seconds each.
4. Fill tortillas with ground meat, refried beans, salsa, or any other taco fillings that you like.

Note:  Crisp shell tacos are another option.  Warm crisp shell tacos in the oven for about 5 minutes following instructions on the box.

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1 pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
4 medium carrots
1 onion 

Teriyaki Sauce:
1/2 cup cold water
1/2 cup soy sauce
1/3 cup brown sugar
1 clove garlic, minced
2 Tbsp cornstarch

1. In a small saucepan, make the sauce by mixing water, soy sauce, brown sugar, garlic and cornstarch together with a wire whisk.   Stir constantly over medium-high heat until thick and bubbly.
2. Cook chicken in a large skillet or wok with a small amount of hot vegetable oil or water. Set chicken aside.
3. Cut carrots and onions.  Set aside. 
4. Cook carrots with a little water in covered skillet for 5 minutes. Add onions. Cook uncovered 2 minutes. Add teriyaki sauce and cooked chicken.  Heat to warm through.

Serve with 4 cups cooked rice. Serves 4.

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1 pound beef sirloin, cut in thin strips
2 Tbsp vegetable oil
4 cups broccoli, cut up

Marinade:
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp red wine vinegar
1 clove garlic, minced

Gravy:
1 Tbsp soy sauce
1 Tbsp cornstarch
1/2 cup water or broth

1. Stir marinade ingredients in a medium bowl, add beef and let marinade in refrigerator for 15 minutes.
2. In a small bowl, mix together gravy ingredients and set aside.
3. Cook beef in a large skillet or wok with hot oil and set aside.
4. Cook broccoli with 1/4 cup of water until tender crisp (about 8 minutes).
5. Return meat to skillet with vegetables. Stir in gravy. Cook till gravy is thickened (about 1 minute).

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1 pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
1 lb bag frozen oriental vegetables

Gravy:
1/2 cup water
2 Tbsp soy sauce
1 Tbsp cornstarch
1/2 Tbsp ginger minced (or 1/2 tsp ground ginger)

1. Mix gravy in a small bowl and set aside
2. Stir fry chicken in a large skillet or wok with hot vegetable oil 3 minutes or until chicken is no longer pink.
3. Microwave vegetables according to package directions.  Add to skillet with chicken
4. Pour gravy mixture over chicken and vegetables and bring to a boil.  Cook one minute to thicken sauce.

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1 pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
6 carrots
1 onion 
1 green pepper
8 ounce can pineapple (reserve juice)

Sweet & Sour Sauce:
1/2 cup pineapple juice
1 cup water
2 Tbsp vinegar
1 Tbsp soy sauce
4 Tbsp brown sugar
2 Tbsp cornstarch

1. Cook chicken in a large skillet or wok with hot vegetable oil. Set chicken aside.
2. Cut carrots, onions, and green peppers into 2-inch long strips or sticks; set aside. 
3. Mix sauce ingredients together in a small saucepan.  Heat to a boil stirring frequently; set aside.
4. Cook carrots with a little water in covered skillet for 5 minutes. 
5. Add onions. Cook uncovered 2 minutes. 
6. Add green peppers and sweet and sour sauce. Cook uncovered 1 minute. 
7. Add cooked chicken and drained pineapple. Heat to cook through.

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Filling:
1 lb ground pork
1/2 head cabbage, thinly sliced
4-6 carrots, grated
1 onion, diced
1-2 garlic cloves, minced
salt
pepper

12 ounce package Round Rice Paper Wrappers (about 30 wraps)

1. Toss filling ingredients together and brown in a skillet or wok until cooked through.
2. Dip one wrapper into pan of boiling water to soften.
3. Spoon 2-3 Tbsp uncooked filling onto a softened wrap.  Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling.  Place seam side down on counter.  Continue filling and rolling wraps until all wraps are rolled.

Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375 F) until wrappers are lightly browned.

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