Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

• 4 slices (or more :-) bacon, cooked and chopped
• 1 lb. boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 packet dry Ranch dressing mix
• 1 12 oz. pkg gnocchi (I use gluten free)
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Cheddar cheese, shredded
• Salt/Pepper to taste
• 1 jar Alfredo sauce (14.5 oz.) OR better yet, home made

1. Preheat oven to 375 and grease a casserole dish.
2. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix.
3. Shake around in bag until chicken is evenly coated.
4. Add chicken to skillet and cook until no longer pink. Set aside.
5. In a pot of boiling water, cook gnocchi
6. Drain water and add ½ of the gnocchi to greased baking dish.
7. Sprinkle with ½ of the cheese.
8. Add cooked chicken and Alfredo sauce to the pasta.
9. Add the other ½ of the gnocchi.
10. Sprinkle remaining cheese, bacon, and salt/pepper to the top of the Alfredo and place pan in oven.
11. Bake until bubbly and cheese is melted, about 30 minutes.

Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies

• ½ cup chopped dates                                                   SCD Recipe
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Preheat oven to 350 degrees F.
2. Cover 2 baking sheets with parchment paper.
3. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
4. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
5. Chill dough for at least 20 minutes.
6. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
7. Cut shapes with cookie cutters or squares with a knife.
8. Bake for 12-14 minutes.

Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake Filling

• 1 cup pumpkin puree                                                                   SCD Recipe
• 8 oz cream cheese
• ½ cup sugar
• 3 eggs
• 2 tablespoons Maple Syrup
• ½ teaspoon cinnamon or Pumpkin Pie Spice

1. Preheat oven to 350.
1. Blend all ingredients until smooth. Pour into prepared crust.
2. Bake for 45 minutes. Cool 4 hours in fridge before serving.
3. Top with whipped cream and a pinch of nutmeg before serving if desired.

Choose a Crust!

·       Walnuts Almond Crust

• 1 cup walnuts
• 6 tablespoons almond meal
• 2 tablespoons coconut oil
• 1 egg white
• 2-3 drops vanilla extract

1. Pour all ingredients into a food processor and mix until it forms a ball.
2. Roll between layers of plastic wrap.
3. Transfer the dough into a greased pie pan.

Gluten-Free Gingerbread Crust

• ½ cup chopped dates
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
2. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
3. Chill dough for at least 20 minutes.
4. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
5. Shape into you pie pan or spring foam pan.