Chicken Florentine with Pasta

Creamy gluten-free pasta with chicken, spinach, pesto, tomato sauce, and Alfredo sauce. 

**Not Gluten Free?? Use regular pasta and your favorite Alfredo sauce.
**Not Dairy Free?? Use regular Alfredo sauce and Romano cheese.
**Grain Free? Substitute your favorite grain-free pasta or serve over zucchini noodles.


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 4-6

Ingredients:

2 tablespoons olive oil, divided
6 oz fresh spinach (about 6 cups)
4 skinless, boneless chicken breasts, cut into bite-sized chunks
1 tsp garlic powder, to taste
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 tablespoons pesto (Use your favorite gluten free store-bought pesto or Gluten Free Cinderella's Homemade Pesto Sauce.)
1 (15 oz) can tomato sauce
Alfredo sauce (Use your favorite gluten free store-bought Alfredo sauce or Gluten Free Cinderella's Homemade Alfredo Sauce.)
1 (12 oz) package gluten free penne pasta
1 tablespoon grated Romano cheese (If using homemade Alfredo sauce, the Romano cheese is already included.)

Optional:

Gluten Free Bread or Crackers
Celery, carrots or other vegetables
Tortilla chips

Directions:

1. Bring a large pot of salted water to a boil, but do not add the pasta yet.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the fresh spinach and cook until completely wilted, about 3-5 minutes. Remove from the skillet and set aside.
4. Place the chicken chunks in a large bowl. Drizzle with the remaining tablespoon of olive oil and season
   
   with garlic powder, salt, and pepper. Toss until evenly coated.
5. Heat the same skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 8-10 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. While the chicken is cooking, prepare the gluten free penne pasta according to the package directions. Drain and set aside.
8. Stir the pesto into the chicken until evenly coated.
9. Add the tomato sauce and cooked spinach. Stir until combined and heated through.
10. Stir in the prepared Alfredo sauce and cook for another 3-5 minutes until everything is hot and creamy.
11. Add the cooked pasta and gently toss until evenly coated with the sauce.
12. Sprinkle with Romano cheese, if desired, and serve immediately.

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Chili

Comfort food at its best with tender ground beef, hearty beans, and rich homemade chili seasoning.

**Not Gluten Free?? Serve with corn muffins or cornbread
**Not Dairy Free?? Serve with regular sour cream and shredded cheddar cheese
**Grain Free?? Eat recipe by itself
**Paleo?? Leave out beans and use homemade tomato sauce 

Serves: 4

Note: This recipe takes 3-4 hours to cook, but it's worth it! Just leave yourself some time to prepare it.

Ingredients:

3 Tbs olive oil
1/2 Tsp celery seed
1 onion, minced
1/4 tsp cayenne pepper
2 cloves of garlic, minced or 1 tsp garlic powder)
1 tsp cumin seed, crushed
1 pound chopped beef, chicken or turkey
1 bay leaf
3 cups of water
2 Tbs chili powder
1 1/3 cups crushed tomatoes
1/8 tsp basil
1 green pepper minced
1 1/2 tsp sea salt
1 can beans (any type of beans)
Tortilla Chips (Cinderella loves Mission tortilla rounds)

Directions:

1. Heat olive oil in a large pot, add the onion and garlic and sauté until golden brown
2. Add the meat and cooked until brown or cooked all the way through. (If making vegetarian chili skip this step)
3. Add all remaining ingredients and stir well.
4. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about three to four hours.
5. Serve with tortilla chips.

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Cobb Salad

Fresh romaine topped with grilled chicken, bacon, avocado, eggs, tomatoes, and blue cheese for a satisfying gluten-free meal.

**Not Gluten Free?? Top with your favorite croutons
**Not Dairy Free?? Add 1/4 cup blue cheese to each salad
**Paleo/Grain Free?? Depending on your view, add the bacon and tomatoes or leave them off  

Serves: 4

Ingredients:

3 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 slices bacon (Cinderella loves Applegate naturals Sunday bacon)
2 eggs
4 cups lettuce
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
1/2 red onion chopped

Directions:

1. Preheat grill to 400 degrees F
2. Preheat oven to 400 degrees F
3. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
4. Place chicken slices in a gallon sized Ziploc baggie with olive oil, salt, black pepper, basil and oregano and mix well, set aside
5. Place eggs in a saucepan and cover completely with cold water.
6. Bring water with eggs to a boil then cover, remove saucepan from heat and let eggs stand in hot water for about 10 minutes
7. Put slices of bacon on a cookie sheet and place in oven, bake for about 15 minutes or until crispy
8. Peel avocado and cut around the pit, dice into small pieces
9. Cut tomatoes and onion
10. Grill chicken on preheated grill about 4 minutes on each side
11. Remove your eggs from the hot water, peel and chop into pieces
12. Chop chicken into cubes
13. Divide lettuce among 4 plates, top evenly with chicken, bacon, eggs, tomatoes, avocado and onion

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Chinese Peanut Sauce with Noodles and Chicken

Tender chicken and rice noodles tossed in a creamy homemade Chinese-style peanut sauce that's savory, slightly sweet, and full of flavor.

**Not Gluten Free?? Can use regular spaghetti instead of rice noodles
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with Zucchini Noodles or over stir fry vegetables
**Paleo??  Serve with Zucchini Noodles, or over stir fry vegetables, substitute soy sauce for coconut aminos, peanut butter for almond or cashew butter, use apple cider vinegar, use stevia instead of sugar

Serves: 2

Ingredients:

For the noodles
1/2 pound rice noodles (Cinderella loves Thai Kitchen Rice Noodles)
1 bunch green onions/scallions (chopped white parts only, set aside green parts for garnish )
2 Tbs sesame oil
1/2 tsp ginger powder (or 1 tsp fresh ginger root)
1/3 cup peanut butter
1/4 cup soy sauce
1/2 cup chicken broth (updated recipe!)
1 Tbs cider vinegar (or rice vinegar)
1 tsp sugar
1/4 tsp crushed red pepper flakes

For the chicken (optional)
2 chicken breasts thinly sliced (see Cinderella's post on How to Cut Thinly Sliced Chicken Breasts)
4 Tbs sesame oil
1/4 tsp ginger powder
1 tsp salt
1/2 tsp white pepper
2 Tbs soy sauce
2 tsp cider vinegar

Directions:

1. Slice chicken and put in a large bowl or gallon size Ziploc baggie
2. Pour 4 Tbs sesame oil, 1/4 tsp ginger powder, 1 tsp salt, 1/2 tsp white pepper, 2 Tbs soy sauce and 2 tsp cider vinegar on top of chicken and mix well, set aside
3. Boil a large pot of water
4. Light grill to medium/high flame
5. Cook chicken about 4 minutes on each side, when finished chop into cubes
6. While water is coming to a boil combine 2 Tbs sesame oil and chopped green onions in a skillet on a medium flame, sauté until tender about 5 minutes
7.  Add 1/2 tsp ginger powder and cook for another 2 minutes
8. Take skillet off flame (updated recipe!)

9. Add 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup water, 1 Tbs vinegar, 1 tsp sugar and 1/4 tsp crushed red pepper flakes into skillet and mix well
10. Cook noodles according to package
11. Add sauce back to a very low flame and mix well

12. Mix noodles in with the sauce
13. Place chicken on top of noodles
14. Garnish with green scallions if desired

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Buffalo Chicken Dip

The reason Prince Charming said he really married me...

**Not Gluten Free?? Serve with regular crackers or in a bread bowl
**Not Diary Free?? Use regular cream cheese, sour cream and ranch dressing 
**Grain Free? No change :-) 
This is a low carb dish 

Serves: 8

Ingredients:

2 Tbs olive oil
1 lb ground chicken breast
16 oz (dairy free) cream cheese
1/2 cup (dairy free) sour cream
1/2 cup mayonnaise 
1 cup (dairy free) Ranch dressing 
1 cup hot pepper sauce (Cinderella loves Frank's Red Hot wing sauce or original for spicier flavor)
2 cups (dairy free) shredded cheddar cheese  

Optional:

Gluten Free Bread or Crackers
Celery, carrots or other vegetables
Tortilla chips

Directions:

1. Preheat oven to 400 degrees F
2. In a large sauce pan on medium heat pour olive oil in pan
3. Cook ground chicken through until no more pink (about 10 minutes), stirring occasionally 
4. Pour in hot sauce and cook for another 5 minutes
5. Add cream cheese, sour cream, mayonnaise, ranch dressing and 1 cup cheddar cheese, mix thoroughly 
6. Change to a low heat and cook for another 5 minutes
7. Transfer into a baking dish or aluminum tray
8. Top with the rest of the cheddar cheese
9 Bake in oven until cheese is melted (about 10 minutes)
10. Serve with veggies, chips, crackers or chips! 

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Quinoa Salad

Not Gluten Free?? No change
Not Dairy Free?? No change
Grain Free?? Substitute quinoa for cauliflower rice 
Keto?? Substitute quinoa for cauliflower rice

Serves: 2

Ingredients:

½ cucumber
1 tomato, seeded and chopped
½ small red onion, chopped
1 Tbs pine nuts
¼ cup dry quinoa
1/8 cup olive oil
1 Tbs lemon juice
1 tsp grated lemon zest
½ tsp parsley
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F
2. Boil 3 cups water in a medium sauce pan
3. Add quinoa and cover the pot, reduce the heat to a medium/low flame
4. Simmer quinoa for about 15 minutes or until quinoa is tender
5. Spread pine nuts on a baking tray and toast them in the oven until lightly browned, about 3-4 minutes
6. Cool nuts in a bowl and set aside for now
7. Drain quinoa and rinse it under cool running water, drain again and add to the bowl with the pine nuts
8. Chop onion, tomatoes, cucumber and parsley and add to the bowl with the quinoa and nuts
9. Put olive oil, lemon zest and lemon juice on top of quinoa salad and mix
10. Add salt and pepper and mix well

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Quiche

**Not Gluten Free?? Leave as is or make in a pie shell
**Not Dairy Free?? Use regular milk and add 1/2 cup of your favorite shredded cheese before baking
**Grain Free?? No change
**Paleo?? Do not add cheese
**Keto Friendly

Serves: 6 slices

Ingredients:

1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp salt
8 oz fresh spinach leaves
1/2 pound bacon
4 eggs
1/2 cup milk (Cinderella loves Target or any supermarket brand original, unsweetened almond milk)
1/2 cup shredded cheese (optional- tastes great with feta or cheddar)
olive oil cooking spray

Directions:

1. Preheat oven to 400 degrees F

2. Spray a large cooking sheet with olive oil spray

3. Place bacon in cooking sheet

4. Bake the bacon in oven at 400 degrees for about 10-15 minutes until crispy (check on it often, flipping the bacon over half way through cooking)

5. While bacon is cooking, pour oil into a large frying pan on medium heat

6. Put spinach in the pan and sprinkle salt, pepper and garlic on top of the spinach
7. Sauté the spinach until wilted

8. When bacon is finished cooking transfer to a plate lined with paper towels until cool

9. Lower the baking temperature to 375 degrees F

10. Spray an 8 inch circular pan with cooking spray 

11. Pour the spinach into the pan 

12. In a separate bowl whisk 4 eggs until completely beaten 

13. Add milk to the eggs and whisk again 

14. Crumble the cooled bacon on top of the spinach in the pan 

15. If using cheese, sprinkle the cheese on top of the bacon and spinach

16. Pour egg and milk mixture in to the pan

17. Bake the quiche at 375 degrees for about 30-40 minutes until slightly golden brown on top

18. Cut the quiche into pie slices and serve

Variations: 

This dish can be made with any combination of spinach, bacon, mushrooms, peppers, onions, etc. If desired add...

-1 cup sautéed mushrooms

-1 cup sautéed onions

-1 cup sautéed peppers 

-or just eggs and cheese!

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Stuffing

**Not Gluten Free?? Use regular bread
**Not Dairy Free?? Use butter instead of oil 
This is not a grain free or paleo recipe, sorry!

Serves: 4

Ingredients:

2 Tbs olive oil
1/2 lb ground pork or sausage
1 cup onions, chopped
2/3 cup celery, chopped
1 cup mushrooms, chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
2 cups gluten free bread, chopped into cubes (Cinderella loves Udi's Gluten Free whole grain bread)
1/2 cup + 1 cupchicken broth

Directions:

1. Preheat oven to 350 degrees F
2. Heat oil in a large saucepan, stir in pork (or sausage), onions and celery, cook until meat is browned, about 10 minutes, drain any excess oil
4. Stir in mushrooms, thyme and rosemary, cook for another 2 minutes
5. Season with salt and pepper and stir well
6. Pour 1/2 cup chicken broth in with the meat mixture and let summer for 2 minutes
7. In a large bowl mix together the meat mixture with gluten free bread and 1 cup chicken broth - mix well
7. Bake in a large baking dish for 30 minutes on 350 degrees F or until lightly browned

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Tuna Salad Lettuce Wraps

**Not Gluten Free?? Serve on a sandwich or with ciabatta bread 

**Not Dairy Free?? No change

**Grain Free?? No change

**Paleo?? Use Cinderella's recipe for homemade mayonnaise

Ingredients:

2 7oz cans of white tuna, drained

1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup onion, chopped
(leave out or substitute any vegetable of choice)
1/2 cup mayonnaise
4-5 leaves iceberg lettuce (optional)

Directions:

1. Mix tuna, vegetables and mayonnaise well
2. Serve wrapped up in iceberg lettuce or eat plain

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Chicken Salad Lettuce Wraps

**Not Gluten Free?? Serve in a sandwich or with ciabatta bread
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? Use Cinderella's recipe for homemade mayonnaise

Ingredients:

3 boneless skinless chicken breast halves, cooked and diced or shredded
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup onion, chopped
1/2 cup mayonnaise

4-5 leaves iceberg lettuce 

Directions:

1. Mix chicken, vegetables and mayonnaise well
2. Put 2-3 tablespoons of chicken salad in each lettuce spear

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Almond Joy Cookies

**Not Gluten Free?? Use regular flour instead of almond and coconut flour
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? No change 
**Paleo?? Use maple syrup instead of brown sugar and coconut sugar instead of white sugar, leave out vanilla and baking soda if you want, use dark chocolate for the chips

Serves: about 24 cookies

Ingredients:

1/2 cup olive oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips  (Cinderella loves Enjoy Life chocolate mini chips)
1 cup sweetened coconut (can use unsweetened)
1 cup almonds, slivered or chopped

cookie sheets
cooking spray

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly grease cookie sheets.
3. Combine white sugar, brown sugar, almond flour, coconut flour, baking soda, salt, chocolate, coconut and almonds and lightly toss until all ingredients are combined.
4. In a separate bowl beat the eggs and add the oil and vanilla, mix well.
5. Pour the wet ingredients into the dry ingredients and mix well.
6. Spoon tablespoon sized portions onto cookie sheets.
7. Cook 8-10 minutes on 375 or until tops are golden brown.

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Apple Crumb Pie

**Not Gluten Free?? Use a regular pie shell and regular flour
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? Use Cinderella's Almond Crust Recipe for the pie crust and almond or other nut flour instead of gluten free flour blend
**Paleo?? Use Cinderella's Almond Crust Recipe for the pie crust, almond or other nut flour instead of gluten free flour blend, use coconut sugar instead of brown sugar

Serves: about 8 slices

Ingredients:

1 9 inch pie shell (or make your own using Cinderella's Almond Crust Recipe)
5 Granny Smith apples peeled and cut into slices
1 Tbs lemon juice
3/4 cup white sugar (or any other dry sugar substitute)
2 Tbs gluten free flour + 1/2 cup gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup brown sugar (or coconut sugar)
3 Tbs olive oil

Directions:

1. Preheat oven to 375 degrees F
2. Place apple slices in a large bowl and mix in lemon juice
3. Add white sugar, 2 Tbs flour, cinnamon, nutmeg and cloves in with the apples and mix well until all apples are coated
4. Pour apple mixture into pie shell
5. In a small bowl mix together 1/2 cup flour, brown sugar and oil until it forms small crumbs
6. Pour crumb mixture over apples
7. Cover pie with aluminum foil
8. Bake in over for 25 minutes at 375 degrees
9. Remove the foil and bake another 25-35 minutes until top is golden brown

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Peanut Butter Cookies

**Not Gluten Free?? No change
**Not Dairy Free?? No change
**Grain Free?? No change
**Paleo?? Use almond or another nut butter instead of peanut, use only coconut sugar or other sugar substitute

Serves: about 12 cookies

Ingredients:

1/2 cup white sugar
1/2 cup brown sugar
1 cup peanut butter
1 egg
cooking spray

Directions:

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together white and brown sugar, add peanut butter and egg and mix very well
3. Spray a cookie sheet with nonstick spray
4. Spoon tablespoon sized cookies onto tray
5. Bake for 5 minutes then press down each cookie twice with a fork to make an X
6. Bake for another 5-7 minutes until cookies are golden brown

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Sesame Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Leave out flour and cornstarch
**Paleo?? Use coconut aminos instead of soy sauce, use homemade chicken broth instead of wine, leave out flour and cornstarch, add vinegar if comfortable, use coconut sugar instead of white or another sugar substitute

Serves: 4

Ingredients:

2 Tbs soy sauce + 4 Tbs soy sauce
1 Tbs sherry
2 Tbs sesame oil + 2 Tbs sesame oil
2 Tbs gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 cup cornstarch + 1/4 cup cornstarch
1/2 cup water + 1/2 cup water
1/2 tsp baking soda
1 tsp olive oil (or any oil of your choice)
4 boneless chicken breasts (cut into small cubes)
4 cups vegetable oil for frying (or any other frying oil or your choice)
1 cup chicken broth
1/4 cup rice vinegar (or other gluten free vinegar)
1 cup white sugar
1 tsp chili sauce or paste
1 clove garlic, minced
4 Tbs sesame seeds

Directions:

1. In a large bowl or gallon sized Ziploc baggies combine 2 Tbs soy sauce, sherry, 2 Tbs sesame oil, flour, 2 Tbs cornstarch, 2 Tbs water, baking soda and 1 tsp oil and mix well
2. Put the chicken into the bowl or baggie and mix very well, making sure all pieces are covered, put in refrigerator for at least 15 minutes
3. Heat frying oil in a large saucepan
4. In a small saucepan combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 4 Tbs soy sauce, 2 Tbs sesame oil, chili sauce and garlic
5. Bring the sauce to a boil stirring constantly, then lower heat to a low flame stirring occasionally, let sauce cook for about 15-20 minutes
6. Fry the chicken in batches so there is a single layer of chicken in the saucepan until they are golden brown and cooked all the way through, about 10 minutes per batch, drain chicken on a plate with paper towels
7. Place chicken in a large bowl and top with sauce, mix well then sprinkle sesame seeds on top

Tastes great with white rice and broccoli

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Chocolate Peanut Butter Rice Crispy Treats

**Not Gluten Free?? Use regular rice krispies 
**Not Dairy Free?? Use butter instead of oil 
**This is not a grain free or paleo recipe-sorry!

Ingredients:

3 Tbs olive oil
4 cups mini marshmallows
6 cups chocolate rice cereal (Cinderella loves Mom's Best Cereals Crispy Cocoa Rice Cereal)
2 cups peanut butter (Cinderella loves Stop and Shop or Trader Joe's all natural peanut butter)

Directions:

1. Heat oil in a large saucepan over medium heat
2. Mix in marshmallows until completely melted
3. Add peanut butter and mix well
4. Add rice crispy cereal and mix well
5. Press evenly into a greased 13x9 pan
6. Let cool and then cut into squares

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Cookie Dough Brownies

**Not Gluten Free?? Use 1 Tbs regular flour instead of coconut flour for brownie layer
**Not Dairy Free?? In brownie layer use regular butter instead of coconut butter and coconut oil, regular milk instead or coconut or almond milk
**Grain Free?? No change :-)
**Paleo?? Use pure dark chocolate, use or leave out baking soda/vanilla extract 

Serves: about 16 pieces

Ingredients:

Brownie Layer
1 cup coconut butter
4 oz baking chocolate (Cinderella loves Enjoy Life Mega-Chunks Baking Chocolate)
1 Tbs coconut oil
1/2 cup coconut milk (or almond milk)
2 eggs (or 1/2 cup egg whites)
1/4 cup cocoa powder
1/2 tsp baking soda
1/3 cup honey
1 Tbs coconut flour (or arrowroot/tapioca flour)
1 Tbs vanilla
cooking spray

Cookie Dough Layer
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
1/2 tsp sea salt
1/3 cup raw honey
1 tsp vanilla
3 Tbs coconut butter
1 Tbs coconut oil
1 cup chocolate chips (Cinderella loves Enjoy Life chocolate mini chips)

Directions:

1. Preheat oven to 350 degrees F
2. For the brownie layer mix together softened coconut butter and honey with a mixer
3. Add the coconut milk, vanilla and eggs and mix well
4. Melt 4 oz chocolate in 1 Tbs coconut oil (put in a bowl in microwave for 30 seconds at a time until melted)
5. Add the melted chocolate to brownie mixture
6. Add the cocoa, baking soda and coconut flour and mix well
7. Spray an 8x8 inch baking pan with cooking spray
8. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean in the middle of the brownies (cool completely)
9. For the cookie dough layer mix almond meal, salt, honey, vanilla, butter, oil and chocolate chips together
10. Spread cookie dough layer on top of brownies when cool

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Pecan Pie

**Not Gluten Free?? Use a regular crust
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? Leave out the cornstarch
**Paleo?? Use your discretion with the ingredients (choose your sugar substitute and add vanilla if you are comfortable)

Serves: 8

Ingredients:
filling:
1 3/4 cup coconut sugar (or other dry sugar substitute)
1/4 cup maple syrup (or dark corn syrup)
1/4 cup olive oil (or melted coconut oil)
1 Tbs cold water
2 tsp cornstarch
3 eggs (or egg substitute-see Cinderella's page on Gluten Free Substitutions)
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cup chopped pecans
pie crust:
1 gluten free pie shell or use Cinderella's recipe for homemade gluten free crust:
1 1/4 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup olive oil
1 Tbs maple syrup (or 1 Tbs white or coconut sugar and 1/2 Tbs olive oil)
1/2 tsp pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F
2. In a medium bowl combine all ingredients for crust
3. Pat and flatten dough into an 8x8 pie dish
4. Bake 10-15 minutes or until crust is golden brown
5. Raise temperature in oven to 350 degrees F
6. In a medium saucepan combine sugar, maple syrup (or corn syrup), oil, water and cornstarch, bring to a boil and then remove from heat
7. In a large bowl beat the eggs then mix in the syrup mixture
8. Stir in salt, vanilla and pecans
9. Pour mixture into pie shell
10. Bake in preheated oven for 45 to 50 minutes or until filling is set

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Corn Muffins

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular milk and butter instead of oil
**This is not a grain free or Paleo recipe-sorry!

Serves: about 12 muffins

Ingredients:

¼ cup olive or vegetable oil
¾ cup coconut sugar (or white sugar)
2 eggs
1 Tbs vanilla extract
1 ½ cups biscuit baking mix (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
½ cup yellow cornmeal
½ cup dairy free milk (Cinderella loves unsweetened original almond milk)
Cooking spray

Directions:

1. Preheat oven to 375 degrees F
2. Grease 12 muffin cups with cooking spray
3. In a large bowl mix together oil and sugar
4. Stir in eggs and beat into mixture
5. Stir in vanilla
6. Stir in baking mix, cornmeal and milk
7. Fill muffin cups 1/2 way with batter
8. Bake for 20 to 30 minutes until golden brown

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Pasta e Fagioli

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Top with grated Parmesan or Romano cheese
**Grain Free?? Do not add pasta
**Paleo?? Do not add pasta or beans, use homemade chicken stock and all natural stewed tomatoes

Serves: 6

Ingredients:

2 Tbs olive oil
1/2 lb ground beef
1/2 lb ground pork
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) stewed tomatoes, not drained
3 cups chicken broth
1 can (15 oz) cannellini beans, not drained
1/4 cup dried parsley
1 tsp dried basil
1/4 tsp ground black pepper
1/2 pound gluten free pasta (Cinderella loves Barilla's Gluten Free Elbow Pasta)

Directions:

1. In a very large pot heat oil on a medium flame
2. Add beef and pork and cook until browned
3. Add onions and garlic and sauté for about 10 minutes
4. Add stewed tomatoes, beans, chicken broth, parsley, basil and pepper and stir well
5. Increase flame on high and bring to a boil, stirring occasionally
6. Let boil for about 1 minute and then turn flame down to low to simmer
7. Cover the pot and let it simmer for about 10 minutes
8. Add pasta and simmer about 10 to 12 more minutes or until the pasta is tender

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Crab Cakes

**Not Gluten Free?? Use regular breadcrumbs instead of almond flour
**Not Diary Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade mayonnaise, natural mustard or powder and leave out Worcestershire sauce

Note: Crabmeat mixture must go in the refrigerator for at least 30 minutes before cooking

Serves: 4

Ingredients:

2 Tbs mayonnaise (use store brand or Cinderella's Homemade Mayonnaise)
1/2 tsp Dijon mustard
1/2 tsp seafood seasoning (Cinderella loves Old Bay Seasoning)

1/4 tsp Worcestershire sauce
1 egg
1/2 tsp salt
1 lb crabmeat, drained
1/4 cup almond flour  or gluten free breadcrumbs
2 Tbs olive oil

Directions:

1. In a large bowl mix mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, and salt
2. Stir in crabmeat and mix well
3. Cover bowl and place in refrigerator for at least 30 minutes
4. Shape crabmeat mixture into 4 small thick patties
5. Spread breadcrumbs onto a large plate
6. Cover crabmeat patties completely with breadcrumbs
7. Place oil on a large skillet on a medium flame
8. Cook crab cakes for about 4 minutes on each side or until golden brown

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