Ingredients:

1-Chicken Breasts…boneless, skinless, and sliced into strips

2-Egg whites

3-Bread Crumbs

Directions:

1-The Breading Assembly line please…Place egg whites in a bowl, then pour the breading onto another bowl (or plate), and then place a cookie sheet next to you (yes, a cookie sheet, you’ll be baking).

2-Preheat the oven for 350 degrees.

3-Begin coating your chicken with the egg whites, then the breading, and place them onto the cookie sheet.

4-When they’re all ready, place in the oven for about 16 minutes.

NOTE: Shawn suggests if you want the breading to be darker, you can probably set it to a slightly higher temperature…but this works fine if you don’t want to take chances.

5-Take out and enjoy!

We used Ranch dressing as dipping sauce and I’m actually not sure if that is gluten free, but you can probably use any dipping sauce that floats your boat and you’ll be fine.  Lucky for us, Shawn has “levels” of tolerance.

Ingredients:

Ground turkey

Onion

Shredded Cheese

Tomatoes

Head of iceburg lettuce

(Taco Sauce even though we didn’t have any when we did it)

Optional: Spanish rice (I don’t know if the one we used was actually GF but if you find one that is, great!), guacamole, sour cream

Directions:

Cut up tomatoes, set them aside.

Wash and peel parts of lettuce, set them aside.

Put cheese in a bowl.

Chop up the onion and mix with the ground turkey and cook as directed with the taco seasoning.

Cook up spanish rice, set aside.

Once everything is neatly separated into their own plate/bowl, then grab a piece of lettuce and start throwing whatever you like in your lettuce shell and enjoy!

Ingredients:

1 lb headless shrimp, de-veined and peeled

1 lb bacon

1 bag of skewers (we use wood ones from the store because we’re not into owning and washing a ton of steel ones)

1 pair of kitchen scissors (not an ingredient, but a necessity)

Directions:

1-If you opt for the wooden skewers, follow their directions about soaking them so they don’t dry up and go into flames on the BBQ.

2-Take one slice of bacon and gently wrap it around an individual shrimp.  Cut the bacon with scissors once the shrimp is completely wrapped.

3-Pierce bacon and shrimp with skewer, making sure that the bacon is secure and won’t unwind and slide the shrimp to a safe spot on the skewer. 

4-Repeat steps 2-3 until all skewers have their bacon wrapped shrimp on them.  We usually give each skewer about 3 pieces of bacon-wrapped shrimp.

5-Take to BBQ (have properly preheated already) and cook until shrimp is cooked through (bacon should also be cooked…doesn’t necessarily have to be crispy).

6-Enjoy!

Ingredients:

(Depending on the amount of burgers you plan on making) 1-2 packages Kings Hawaiian Sweet Rolls

1-2 lbs of ground beef

Sliced American Cheese (or whatever cheese you like on your burger)

(optional…though Shawn would argue differently) Diced onions

Directions:

1-The rolls don’t come pre-cut, so cut them in half with a bread knife and set aside for later.

2-Use the ground beef to make your patties.  They will be smaller than normal burger patties, but be careful not to make them too small because meat shrinks when cooked.

3-Grill them on a BBQ.  You can add the cheese when they’re close to done.

4-If you opted FOR onions, cook in a pan and sauté them with oil.

5-Put the cooked patty in the roll, put onions on it if you wish, then enjoy!