Here is a soup that Matt & I make whenever one of us has a cold.  It is a wonderful, soothing meal.  Plus full of the vegetables you need for vitamins and minerals.

Chicken Soup & Veggies

5 cans of Chicken Broth (adjust to your tastes on how much broth you like in your soup)
9 - 12  boneless and skinless Chicken Thighs (or breasts)
1 medium Onion
1/2 Garlic
6 stalks of Celery cut small
3 Carrots cut small
2 cups Cabbage
2 cups Brocolli
Any other vegetables you would like in your soup (we have added corn, peas, and snow peas before)

Add Chicken (uncut), Onion, and 1/2 of a Garlic to the broth.  Bring to boil; cover and cook on medium heat for 1/2 hour.
Remove Chicken and cut into bite size pieces.
Remove Onion and Garlic and dispose of them.
Add Chicken and Vegetables to the broth and continue to cook covered on medium heat until the vegetables are at your desired doneness.  We like them crispy.

You can then keep on warm/low to have it to go back to throughout the day for whenever the sick person feels like something to eat.

I love country style, boneless, pork ribs.  This is a recipe that makes them moist and tender.

Super Moist Boneless Pork Ribs

Country Style Boneless Ribs
1/4 cup Salt
1/4 cup Sugar (Splenda)
Favorite BBQ Sauce

Preheat oven to 200 degrees.
Place Salt and Sugar (Splenda) in a ziplock bag.  Add Ribs one at a time and coat evenly.  Place Ribs in a glass casserole (we use a lasagna dish).
Add warm water to dish about 3/4 of the way up the casserole dish and tightly cover with foil.
Bake 2 hours.
Turn over ribs, add water if necessary and recover dish tightly with foil and Bake an additional 2 hours.
Remove Ribs from dish. 
Empty water and then spray with Pam. 
Preheat oven to 450 degrees.
Add some BBQ sauce to bottom of dish.  Coat each Rib with Sauce.  Place back in dish and bake for 30 minutes uncovered.
Remove from oven and let sit at least 5 minutes.

This is a homemade Gluten-Free pizza.  We use Namaste Foods Pizza Crust Mix.  It has a good flavor; although it doesn't look like a traditional pizza crust while making.  While uncooked it has a consistancy of a thick cake batter, rather than that of a traditional pizza crust.

Gluten-Free Pepperoni Pizza

Namaste Foods Pizza Crust Mix - make per instructions on the packaging
Pizza or Spaghetti sauce
Turkey Pepperoni
Colby Jack shredded cheese
Pineapple
Olives

Put sauce on crust.  Add toppings, and then bake.

We love Beef Enchiladas.  Here is our recipe for a homemade sauce that is simple and wonderfully flavored. 

Enchilada Sauce

8 cloves of Garlic, cut in half
6 TBsp olive oil
4 TBsp Gluten-Free flour (can use standard flour)
1/2 cup Chili Powder
4 cups Beef Broth
2 15oz cans of Tomato Sauce
1 tsp Salt
1/2 tsp ground Cumin
1 TBsp Oregano
1 Cinnamon stick
1/2 onion (I cut in long strips to be removed later)
1 Jalapeno, seeded (I cut in long strips to be removed later)
6 to 8 dashes of Cayenne Pepper

In a large saucepan saute garlic in oil until slightly browned, and then discard garlic.
Stir flour into oil until smooth, cook, stirring constantly for one minute.
Stir in Chili powder.
Gradually stir in Broth, Tomato sauce, Oregano, Salt, and Cumin.
Add Cinnamon stick, Onion, Jalapeno, and Cayenne Pepper.
Simmer at least 30 minutes; longer for more flavor.
Remove Cinnamon stick, prior to using.  I also remove Onion and Jalapeno.

I had found this recipe on a website, here is the site: http://simplyrecipes.com/recipes/carne_asada/   Although I am not a fan of cilantro, I do like the flavor that it adds to this dish.

Carne Asada

2 pounds Flank or Skirt Steak  (cut thin)
Olive oil
Salt (Kosher preferrable) and freshly ground Black Pepper

Marinade:
4 cloves of Garlic, minced
1 Jalapeño chile pepper, seeded and minced
1 tsp ground Cumin (fresh preferred)
1 large handful fresh Cilantro, leaves and stems, finely chopped (great flavor in the stems)
Salt (Kosher preferrable) and freshly ground Black Pepper
2 Limes, juiced
2 tablespoons White Vinegar
1/2 teaspoon Sugar (we use Splenda)
1/2 cup Olive Oil

Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
 
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal

I made this dish up one day, when trying to come up with an alternative to refried beans.  We ended up loving it and now my tacos don't seem like tacos without this mixture in it.

Black Beans & Corn

1/8 cup of finely chopped Onion
1/8 cloves finely chopped fresh Garlic
2 TBsp Olive Oil
15 oz black beans
2 cups frozen Corn (I prefer S&W)
4 to 5 dashes of Cumin
2 to 3 dashes of Pepper
5 to 7 dashes of Cayenne Pepper
3 dashes of Season Salt
1 TBsp finely chopped fresh Cilantro
2 to 3 TBsp of butter/margarine (we use ICBINB)

Sautee onion & garlic in olive oil, let them brown slightly.  Rinse out a can of black beans and put in a pot of water, add the corn and bring to a boil.  Drain.  Add to the garlic & onion and cook over low heat.  Stirring often.  Add seasonings and when well mixed add the margarine (it will make it bind together well). Cover and cook 5 mins.  Then let sit off heat a few minutes.

We put it on top of the meat in our tacos.  Really adds a nice flavor.