Gluten-Free Mini Quiches

Makes 24 mini quiches

Ingredients:

• 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
• Gluten-free non-stick cooking spray
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. grated fresh nutmeg
• 6 tbsp. unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1 cup milk
• Oils & Vinegars
• 2 tbsp. olive oil
• 1 cup finely chopped onion
• 1 – 10 ounce package frozen spinach, thawed
• 1 roasted red pepper, cut into 48 small slivers
• 2 large eggs

Directions:

1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip—perfect for fall parties, Halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

• 1¼ cup Chobani Whole Milk Plain Greek Yogurt
• ¼ cup reduced fat cream cheese, softened
• ¾ cup powdered sugar
• 1 cup canned pumpkin pie filling
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• Fresh apple slices
• Gluten-free gingersnap cookies

Directions:

The gluten-free version of a childhood favorite.

Ingredients:

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

• 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
• ¼ cup Red onion, chopped
• 2 cups Celery, diced 1/4 in. thick
• 1 tsp Garlic relish
• ½ cup
  Real Mayonnaise
• 1 tsp Black pepper, to taste
• 8 cupsMixed greens
• 1 tbsp Olive oil, for drizzling
• 1 tbsp Balsamic vinegar, for drizzling

Directions:

1. On a clean work surface, dice turkey into ¼ inch cubes.
2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
5. Drizzle with olive oil and balsamic vinegar, as desired.

Ingredients:

Directions:

1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
4. Serve with veggie sticks (if desired).

Tips:

• Adjust hot sauce to desired level of heat.
• Serve with blue cheese or ranch dressing for dipping if desired.
• Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.

Makes 1 large baking sheet.

Ingredients:

• 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
• 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
• 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
• 2 tbsp. allergy-friendly oil
• 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

1. Pour 2 tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot.
4. Let cook until the kernels begin to pop, then reduce to medium-low heat.
5. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn.
6. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

1. Line a large baking sheet with aluminum foil.
2. Combine your choice of popped kernels and crushed cookies in a large bowl.
3. In a separate bowl, microwave the mini chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Ingredients:

• 1 cup Nut Butter (your favorite flavor)
• 1/2 cup honey
• 3 Tbsp. protein powder
• 1 tsp. vanilla extract or vanilla bean paste
• 2 cups gluten-free rolled oats
• 1/2 cup dried goji berries, or other dried fruit

Directions:

1. Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
2. Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
3. Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Want to see it step by step? Check out this video from KC of Love with Food.