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stuffed meatloaf with cheese onions and peppers
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Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

  • ground beef

  • egg

  • onion

  • ketchup

  • salt

  • black pepper

  • green peppers

  • onion powder

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chicken caesar wrap with romaine parmesan and chicken
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Chicken Caesar Wrap

Seasoned chicken, Caesar salad, and cheese wrapped in a soft gluten-free tortilla.

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1. Cut chicken breasts into small bite-sized pieces so they cook quickly and evenly. 2. Heat a skillet over medium-high heat. Add butter or olive oil and allow it to melt and heat until shimmering. 3. Add chopped chicken in a single layer. Season with salt, pepper, and minced garlic. 4. Cook 4–6 minutes, stirring occasionally, until the chicken is lightly golden and cooked through. Pieces should feel firm and reach an internal temperature of 165°F. Slight browning helps keep the texture a bit drier. 5. Remove from heat and let rest 2–3 minutes. 6. In a bowl, toss chopped romaine lettuce with Caesar dressing and grated parmesan cheese. 7. Lay flour tortillas flat. Sprinkle a small amount of cheddar cheese down the center. 8. Add the cooked chicken over the cheddar, then top with the dressed romaine. 9. Fold in the sides and roll tightly from the bottom up to form a soft wrap. 10. Serve immediately while the tortilla is soft and the filling is warm.

  • chicken breast

  • romaine lettuce

  • caesar dressing

  • parmesan cheese

  • gluten-free tortillas

  • cheddar cheese

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gluten free chicken tenders with honey mustard and sweet potato fries
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Chicken Tenders

Crispy chicken tenders served with honey mustard and sweet potato fries.

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1. Pat chicken tenders dry and season lightly with salt and black pepper. 2. In a shallow bowl, whisk eggs until smooth. 3. In a separate bowl, combine breadcrumbs, paprika, garlic powder, salt, and black pepper. 4. Dip each chicken tender into the egg, allowing excess to drip off, then coat evenly in the breadcrumb mixture. Press gently to adhere. 5. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan generously. 6. Place breaded tenders in the skillet without overcrowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate. 7. In a separate large skillet over medium heat, add olive oil for frying the sweet potato fries. 8. Add sweet potato fries in a single layer. Cook 4–6 minutes per side, turning occasionally, until browned and tender. Internal temperature should reach at least 165°F and center should be soft. 9. Remove fries to a paper towel-lined plate and season lightly with salt. 10. Serve chicken tenders hot with honey mustard on the side.

  • eggs

  • gluten-free breadcrumbs

  • paprika

  • garlic powder

  • salt

  • black pepper

  • honey mustard

  • gluten-free chicken tenders

  • frozen sweet potatoes fries

  • frozen french fries

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