1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

2-3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet paprika
1 can low fat low sodium black beans
garlic
whole wheat tostada shells (3-4)
scallions
low fat sour cream and salsa

Coarse chop the peppers, coat with oil and spices.  Roast at 400 for 20-30 minutes.

In a food processor, puree the black beans with the garlic.  Add spices if you want.

Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!

1/2 cup warm water (105°F to 115°F)
1 teaspoon unflavored gelatin
1 package fast-acting dry yeast (2 1/4 teaspoons)
3/4 cup cornstarch
3/4 cup potato starch flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup tapioca flour
1/3 cup garbanzo and fava flour
2 eggs
1/2 cup almond milk, soymilk or regular milk
1/4 cup honey
3 tablespoons sunflower oil or ghee (measured melted)
1 teaspoon cider vinegar
2 teaspoons xanthan gum
1 1/2 teaspoons salt

Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.
Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray (without flour); cover dough in pans. Let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size.

Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately turn rolls out of pans onto cooling racks. Serve warm.

1 tablespoon poultry or meat drippings, ghee (measured melted) or olive oil
1 tablespoon white rice flour
1/4 teaspoon salt
1 cup almond milk, soymilk or regular milk
1 teaspoon gluten free browning and seasoning sauce

In 1-quart saucepan, beat drippings, flour and salt with whisk until well mixed. Gradually beat in milk, cooking and stirring over medium heat about 5 minutes or until thickened. Remove from heat; beat in browning and seasoning sauce.

In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.

In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.

Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.

In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.

Bake 25 to 30 minutes or until knife inserted in center comes out clean.