Smoked sausage stir fry with quinoa

Serves 2

1 whole 14oz smoked sausage, cut into discs
4 cups shredded kale and cabbage
2 cups fresh grapes
1 t Beau Monde seasoning
1/2 cup dried cranberries
1/4 cup shelled sunflower seeds
1/2 can (6oz) regular Coke
1 T gluten-free soy sauce
1 T olive oil
Black pepper to taste
2 cups dry quinoa
Instant chicken broth (optional)

Cook quinoa according to instructions, using broth in lieu of water if desired. I prepare mine in a rice cooker on the brown rice setting.

Heat oil in stock pot until shimmering over high. Reduce heat to medium. Add grapes, Beau Monde, pepper, and sausage, stirring until browned. Stir in kale/cabbage mix, cranberries, sunflower seeds, coke, and soy sauce. Reduce heat to low and cook until everything is soft and sauce has thickened. Serve over quinoa.

Baked Tilapia and Brussel Sprouts

Serves 2

2 tilapia filets
1 bag (1 lb) frozen brussel sprouts
Montreal steak seasoning
2 tsp bacon grease or butter
Lemon wedges
Heavy foil

Preheat oven to 350 degrees. Cut 2 large pieces of foil at least a foot square. Place half of the bacon grease in the center of each square and spread a patch approximately the size of a filet. Top with filet and half the brussels sprouts on each piece. Sprinkle with seasoning. Fold up sides of the packet and seal. Place packets on a rimmed cookie sheet and bake for 30-45 minutes, until fish is flaky and opaque. Transfer to plate and add lemon juice if desired. Enjoy.

Extra Crispy Gluten-free Fried Chicken (Mock Pop-Eyes)

Serves 2-4 people as a main dish

4 boneless skinless chicken breasts, cut into strips (if previously frozen, must be completely defrosted before cooking)
3 cups gluten-free corn flakes, crushed
2 cups Jules Gluten-free flour
2 eggs
1 cup milk
Louisiana style hot sauce to taste
Salt and pepper to taste
Crisco

Whisk eggs, milk, and hot sauce in a bowl until frothy. In a separate bowl, combine crushed corn flakes, flour, salt, and pepper.

Heat Crisco in large frying pan. You'll want about an inch of melted Crisco in the bottom. When oil is hot (it'll have a slight shimmer), drop a pinch of corn flake mixture in to test it. If it sizzles instantly, you're ready to start.

Dip a chicken strip in egg mixture to throughly coat. Then dip it in the corn flakes mixture and throughly coat. Dip in egg mixture again, followed by the corn flake mixture. You'll have 2 coats of each. Then place strip in the pan. Repeat with other strips and space evenly in oil. Flip strips. Remove with tongs and allow to cool on paper towels once they're golden brown. Repeat with other chicken strips.
Enjoy once they're no longer burning hot.

*IMPORTANT*
Do not put more than 5 to 6 strips in at a time.  You want your oil to stay hot. Too many chicken pieces will cool the oil, causing your chicken to cook more slowly, ending up soggy with grease.

These freeze perfectly to be reheated in the oven later.