Oven baked tostadas

Really good and quick--15 minutes.  Recipe found below. I used the corn ones--they toast up nicely.

https://iheartvegetables.com/oven-baked-tostadas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1032438836_45794906_233223

You can go to the above link for her version--I did it slightly differently. She adds some seasonings and things so you can go to link to see the difference.

INGREDIENTS

• 8  corn tortillas (used the 6 in soft type that come in a pack)
• 1 15oz can refried beans (see note)
• 1 15oz can black beans, rinsed and drained
• 1 cup pico de gallo (me-1 onion, 2 plum tomatoes, cilantro, basil chopped)
• ⅓ cup cheddar cheese
• Fresh cilantro, chopped (optional)
• sour cream (I used low fat)
• can corn drained
• black olives sliced and drained

INSTRUCTIONS

1. Set the oven to broil.
2. While the oven heats up, line a baking sheet with parchment paper. Usually you can't use parchment under the broiler, but it worked ok for me since it was only for about 2 minutes at the final temperature.
3. Bake the tortillas in the preheating oven for 2-3 minutes (note-this is while it is preheating). Depending on how quickly your oven heats up, you may need to keep a close eye on these! You want them lightly browned and beginning to crisp.
4. Meanwhile -or before this -chop up your veggies and preparations for toppings.
5. Remove the tortillas from the oven and spread about 3 tablespoons of refried beans on each tortilla.
6. Add ¼ cup of black beans on top. Sprinkle some corn on with the black beans.
7. Place in the oven and broil for 2- 3 minutes on the medium rack  until the edges of the tortillas get crispy and the beans are heated through.
8. Remove from the oven and top with pico de gallo, cheese and cilantro and a dash of sour cream if desired. You can also use picante sauce if desired.
9. I just placed the pico de gallo ingredients in the food processor for quick chopping. I had chopped the onions and tomatoes a bit first then added to the processor with the basil and cilantro. 

Chicken and rice casserole

Easy and serves 4

Ingredients

 1 cup dry uncooked Jasmine rice
2 and 1/2 cups of low salt chicken broth
 1 frozen package of broccoli florets (around 10 ounces)-COOKED
1 package of gluten free cream of chicken soup as shown above (or whatever kind you prefer)
Parmesan cheese (optional)
 1 can of white chicken (10 oz)--or any chicken you have on hand that is already cooked

Directions

Cook the Jasmine rice in the chicken broth until done (mine usually takes around 30 minutes). Then stir the cream of chicken soup, the chicken and the broccoli. Place in a baking dish (I used a 2 quart casserole dish) and bake at 350 F for about 20 minutes or until heated through. Optional is sprinkle top with Parmesan cheese before baking.

Peach cobbler gluten free

Quick easy and yummy. Serves four

1 can peaches in its own juices--drain saving juices
3 fresh peaches sliced (optional)
1 teaspoon butter

           1/2 cup GF Bisquick
           one egg
           1/2 tsp of vanilla or more it if you like
           1 tab of sugar
           1 tablespoon or so of butter for dotting on top before cooking

            Directions:
       
            Melt a teaspoon of butter in the casserole dish. Add the canned peaches saving out the juices. Add the 3 fresh peaches if you have them.

Mix  1/2 cup gf  Bisquick with the juice, one egg, 1/2 to 1 tsp of vanilla, and tab or so sugar

Pour Bisquick mix over top and dot with butter cooking at 350 for 20 min or until firm