{GF Ground Beef & Brown Rice ENCHILADAS}

 Corn tortillas filled with 2+ T. of homemade Enchilada sauce, between 1-2 T. each of ground beef (seasoned with salt, chili powder, and cumin) and cooked brown rice, sprinkle cheese on top.

 Too small and full to roll.... so I just laid them in the pan like tacos, made a layer on top of additional tortillas shells, topped with enchilada sauce and cheese!

 Corn tortillas can really suck up the sauce, so if you like it saucier, make sure you add more sauce into each shell/taco, or serve with a good helping of salsa and sour cream! =)

I love Mexican (so does Seth! =) and enchiladas are soooo easy to make, especially to make up before and freeze!  Just pull out the day of, thaw, and cook like you normally would (lol, which is @350* for 25-40 minutes depending upon how cold the insides still are! =) 

ENJOY! 

{First Attempt at GF Pancakes}

Yeah, did I just name this post "first attempt at GF Pancakes"???  I mean, hello???  How can any pancakes/waffles be gluten-free and actually edible or delicious?!
Well, here is a recipe that proves they can be! =)

Now, if you know me very well, you'll know that I absolutely L.O.V.E a good breakfast of fluffy, soft, delicious buttermilk pancakes or perfectly crafted soft n crispy waffles!!!  Mmmmm, I'm swooning just thinking about them =)  hehe!  (By the way, that kind of meal is of course just perfect if it is served with syrup and a smidgin of butter AND a good side of breakfast sausage links or crispy fried bacon! =)
Honestly, I cannot imagine a gluten free recipe for pancakes.  How could they even be edible never-the-less even yummy?!? =)

Try these.  They're really quite amazing!  No, they're not exactly like those amazing buttermilk pancakes that some of my favorite restaurants cook up, but they sure a great substitute! =)  This recipe is also a combined mix of Serene and Pearl's from Trim Healthy Mama (http://www.trimhealthymama.com/) and one of mine, so enjoy =)

Healthy Mama Gluten Free COTTAGE CHEESE PANCAKES

Mix in a separate bowl:
1 cup gluten-free Flour (I used Bob's Red Mill all-purpose GF flour)
1/2 tsp. Baking Soda
1/4 tsp. Salt

Mix in a larger bowl:
4 Eggs
1 cup Cottage Cheese, preferably 1% or 2%
1 T. virgin olive oil or coconut Oil
good drizzle of Blue Agave sweetener
1 tsp. Vanilla

Mix dry and wet ingredients together.  Cook over low-medium heat in a lightly oiled/buttered pan (usually just once at the beginning).  Serve with a sugar-free or low sugar-free syrup, smidgin of butter, berries, or however you like them! =)  ENJOY! 

Note:  the THM version (found on the facebook group or in the book) has some other sweetener ideas, and uses finely ground oatmeal for the flour.  I am hoping to try those other options but don't have the sweeteners they suggest using nor a way to grind up oatmeal  into flour YET (hehe!) so I decided to try it this way with what I did have on hand!  Also, notice there is NO milk in the recipe!  Wow!  I wasn't sure if a pancake recipe could really omit the milk but the way I made it with the cottage cheese and the full eggs (THM uses only 100% egg whites which would also do the same thing) there is actually enough liquid to make a great pancake! If you like a little thinner, more crepe-like pancake I would suggest using 1/4 c. milk or coconut/almond milk, but do try it without at least for fun! =)

I am sure I'll be making these again soon as Mercy loved them and truthfully so did I (even my picky pancake eater mother-in-law did! =) and I know with all the cottage cheese and eggs for protein and the GF option that they are really good/healthy for us!!!  Yay!  I don't know have to give up one of my favorite breakfasts/lunches/dinners!!!  Lol, yeah I just kind-of love having a cooked breakfast for every meal! =)
Now to go make sure the camera has good batteries in it so I can make sure and take pictures next time.... and to show you the beautiful and healthy way we topped our pancakes!!!  ;)