Don’t look at me like that.  Yes, you can go to the store and buy cheese, but this is “healthy” dinner recipes, and sometimes, you gotta do a little work.  The results are amazing, and your family will love this!

Here is the web site for making mozzarella cheese:

She give clear step-by-step instructions, and lots of pictures.  I give this a 5 out of 5.

http://www.instructables.com/id/Great-Mozzarella-Cheese/

Homemade cream cheese!  I cannot wait to make this!  She also has lots of pictures, and a lot of follow up ideas for whey uses.

http://www.madebylex.com/2010/12/making-your-own-cream-cheese-couldnt-be-easier.html/comment-page-1#comment-9259

I love hummus.  It is my go-to post-workout snack with sliced vegetables or whole wheat crackers.  Here is an easy recipe that anyone can use and love.

2 cans chick peas

1/2 cup tahini butter (ground sesame seeds)

splash of Worcestershire sauce

1 tbs lime juice

6 roasted garlic cloves

2 tsp

1/2 cup garlic olive oil

Mix all of the above in a food processor until mostly smooth.  If it is too thick add water by the tablespoon until it is peanut butter smooth, but not watery.

It is time to grill! This recipe is so delicious and simple it will become a go-to staple to answer the what’s for dinner question, as a bonus, the left-overs make an excellent salad.

6 boneless skinless chicken breasts
1 lemon (juiced)
3 tbs garlic (crushed)
salt and pepper to taste

Marinate the chicken in the juice, and garlic for 30 minutes. Grill on medium heat for 4 minutes, turn 90 degrees (not flip) then cook an additional 4 minutes (it will give the meat those cool criss-cross grill marks). Flip the chicken over and repeat the process and time on the other side. Check the meat to ensure it is fully cooked before serving.

I suggest a side of raw spinach/raspberry salad, and some whole wheat french bread.

As per your requests, I am posting a few recipes featuring gluten free foods.
If you have one you would like to share PLEASE post it as a comment below!

6 boneless skinless chicken breast completely thawed and tenderized using a meat mallet or tenderizer tool
6 tablespoons Dijon mustard
3 tsp cracked black pepper
1 egg whisked
6 slices of Swiss cheese
2 tsp of brown rice flour
1 cup tortilla chips finely crushed (you will need a full cup of the chip crumbs)
spray oil

Jaccard Supertendermatic 48-Blade Tenderizer Average Rating: 138 total customer reviews...

Pre-heat the oven to 350 degrees. Spray a 9 x 13 pan with oil and set aside. In a bowl combine the egg, and mustard. Put in each breast and flip to make sure they are evenly coated. Leave them in the pan to marinate while you complete the remaining steps. In a larger bowl, mix the fine tortilla chip crumbs, pepper, and brown rice flour. Mix the dry ingredients well. Dip each piece of chicken in the dry mix coating each side. Set them in the baking pan so they do not touch one another. Bake for 25 minutes, then remove from the oven, carefully flipping each piece over, and place the cheese on top of the chicken. Bake another 20 minutes or until the juices run clear and temperature has reached 165 degrees.

Food allergies are insufferable. Almost everything that comes out of a restaurant, freezer section, or a box has eggs, wheat, or milk in it somewhere.

This recipe is not the least expensive I have ever created, however, every single package of “artificial crab/seafood” has at least eggs and flour in it. It is therefore necessary to chuck them all and go for the canned real stuff.

1- 8 oz can of real crab meat (found in the specialty refrigerated section of most grocery stores)
1/4 cup fine sliced sweet onion (optional, but delicious)
2 Tbs egg-free mayonnaise (found in natural food departments of most grocery stores on the shelf)
1/2 tsp black pepper
1/2 tsp red pepper flakes
dash of salt-free seasoning
4 cups of organic salad blend lettuce
1 Roma tomato sliced (optional, but delicious)

Cook the crab meat according to the package directions if required. (Some canned crab is pre-steamed so it is safe to eat out of the can, but ALWAYS read and adhere to directions to cook seafood). Allow to cool for about 10 minutes.

In a bowl combine seasoning and mayonnaise. Mix in the cooked and cooled crab meat into the mayonnaise mix.

Place 2 cups of lettuce on 2 separate plates. Divide the crab mix between the two plates; top with the tomato and onion, and serve immediately.

Serves 2