Thai Pork

COMMENTS:
"Mom, will you make this again?" That's enough of a review for me!


INGREDIENTS:
2 red bell peppers, sliced
2 pounds pork tenderloin or pork chops
1/2 cup teriyaki sacue
2 Tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic

Serve with:
1/2 cup peanut butter
peanuts

DIRECTIONS:
Mix all ingredients in freezer bag. Cook in crockpot for 4-6 hours (depending on crockpot). Ten minutes before serving you can whisk peanut butter into sauce or you can just add peanut butter to each serving, along with peanuts.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Hawaiian Sliders

COMMENTS:
Here is a different take on burgers on the grill. And very yummy too! These can be made ahead of time and frozen between pieces of wax paper.

INGREDIENTS:
1 pound ground pork
1/4 cup green onions, chopped
1 teaspoon ginger
1/2 teaspoon pepper
2 Tablespoons Bragg's
pineapple slices

DIRECTIONS:
Mix together pork, onions, ginger, pepper, and Braggs; form into burgers.
Cook over the grill.
The last couple minutes, grill the pineapple slices and serve together.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Italian Meatballs

COMMENTS:
This recipes originally called for ground chicken or pork. I ended up using ground turkey because that is what I had on hand. They were delicious!

INGREDIENTS:
2 pounds ground chicken, turkey, or pork
1 medium onion minced
3 cloves garlic, minced
1/2 cup oats
2 eggs
1/2 cup Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:
Blend all ingredients together well. Use a 3T scoop to make balls.
Bake at 425 degrees for 20-25 minutes.
(These can just be baked on a cookie sheet or stoneware because the grease content is so low.)
These meatballs also freeze well.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Oatmeal Everything Bars

COMMENTS:
I made these with what I had on hand for a delicious treat. (Recipe from allrecipes.com)


INGREDIENTS:
1 cup peanut butter
1/2 brown sugar
1/2 cup corn syrup (or honey)
1/3 cup butter, softened
2 teaspoons vanilla
3 1/2 cups oats
1/2 cup coconut
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup mini chocolate chips

DIRECTIONS:
Mix together peanut butter, brown sugar, corn syrup or honey, butter, and vanilla until smooth.
Add remaining ingredients and mix evenly.
Press batter into a lightly greased 9x13 pan. (Batter will seem dry.)
Bake at 350 degrees for 25 minutes.


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Mashed Potaotes

COMMENTS:
Here is a simple, yet delicious, recipe from allrecipes. The key is to warm the milk and butter before adding it to the potatoes.

INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup (soy) milk
salt and pepper to taste

DIRECTIONS:
Bring a pot of water to a boil. Add potatoes and cook until tender, but still firm; about 15 minutes. Drain.
Meanwhile, in a small saucepan heat butter and milk until butter has melted.
Using a potato masher, mash the potatoes and slowly add the milk-butter mixture, until it reaches desired consistency.
Season with salt and pepper as desired.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Honey Sesame Chicken

COMMENTS:
I made this as a freezer meal last month and finally got around to making it for dinner. It was DELICIOUS! It tasted like real Chinese take out. YUM!!! I will have to double this recipe next time!

INGREDIENTS:
1 pound chicken tenders
3 Tablespoons olive oil
3/4 cup honey
2 Tablespoons sesame seeds
1/2 cup soy sauce
1 Tablespoon sesame oil
1 teaspoon salt
1 teaspoon pepper
1 package frozen broccoli

DIRECTIONS:
Place all ingredients in freezer bag, toss to coat and freeze. When ready, place in crockpot and cook for 4-6 hours.
Serve over hot cooked rice.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Cheesy Ground Beef Rice Casserole

COMMENTS:
Now that the majority of my family is dairy-free, we will miss this meal... But I wanted to share with others who do not have to be dairy free. (From hungrylittlegirl.com)

INGREDIENTS:
1 lbs ground beef
2 onions diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt pepper, oregano
1 cup frozen peas

DIRECTIONS:

Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high
Roast the onions for a few minutes.
Add ground beef and garlic, brown the ground beef completely, turn heat to medium
Spice with salt, pepper and oregano how you like it
Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
Transfer everything into a casserole dish and bake for 15 minutes
Meanwhile combine the rest of the cheese with the sour cream
After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Chicken Tacos

COMMENTS:
This is a quick preparation for the crockpot meal.


INGREDIENTS:
1 Envelope Taco Seasoning
6 Pieces boneless chicken breasts
1 16-ounce jar Salsa
tortillas
sour cream
shredded cheddar cheese

DIRECTIONS:
Dump everything in the crockpot; stir.
Cook for 4-6 hours.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
 

Black Beans and Coconut Rice

COMMENTS:
This is definitely different than what we usually eat but it was SO good! Thanks, www.livingwellspendingless.com for helping me out of my comfort zone!

INGREDIENTS:
1 c. sweetened flaked coconut
3 1/2-4 cups vegetable broth divided
1/4 tsp. salt
1/4 tsp. pepper
4 Tbsp. butter, divided (or olive oil)
1 cup rice
1/2 large onion chopped
2 15 oz cans black beans drained and rinsed
1 1/4 tsp. chili powder
1 lime
sour cream or greek yogurt
fruit salsa, any brand (I usually use mango salsa


DIRECTIONS:

1. Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.

2. Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.

3. Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.

4. Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.

5. To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

No Dough Pizza

COMMENTS:
www.keyingredient.com is where I found this interesting take on pizza. But it rated five stars in this house!

INGREDIENTS:
CRUST
1 (8 oz) package full fat cream cheese room temperature
2 eggs
1/4 tsp black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

TOPPING
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
pizza toppings
Garlic powder

DIRECTIONS:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 15-18 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
 

Strawberry Salad with Brown Sugar Almonds

COMMENTS:
This was so good!!!! The combination of sweet and crunchy and fresh... perfect summer lunch!

INGREDIENTS:
1 tablespoon butter
1/2 cup slivered almonds
1/4 cup brown sugar
1 Tsp cinnamon
1/4 cup lemon juice use as much fresh as you can
2 tablespoons oil
2 tablespoon sugar
sprinkle ground ginger
1 bunch baby spinach washed
strawberries sliced
1 can mandarin oranges drained

DIRECTIONS:

Toast the almonds over medium heat, watching carefully so as to not burn until slightly browning. Make sure you move them around while toasting. Add butter, brown sugar and cinnamon. Continue to cook, stirring frequently until brown sugar begins to bubble and stick to the almonds. Remove from heat and set aside.
Place the dressing ingredients in a jar and shake to combine or place in a bowl and whisk together.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, top with almonds and serve immediately.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Mini German Pancakes

COMMENTS:
I saw this on Pinterest and mine actually looked like the pin! (even, gluten free!) Plus, it was very good. We topped with cherry pie filling one time. Another time peanut butter and syrup.

INGREDIENTS:
1 1/2 cups milk
9 eggs
1 1/2 cups flour
3/4 tsp. salt
1 1/2 tsp. vanilla extract
6 tablespoons butter melted

DIRECTIONS:

Preheat oven to 400 degrees F. Blend first five ingredients (milk thru vanilla) in a blender. Be careful to see that any flour clumps get well-blended.
Blend in butter a little at a time in order to temper the eggs.
Grease muffin tins well and distribute batter evenly between 15 (or so) tins. Bake for 15 minutes, or until puffy and golden on top. When taking them out of the muffin pan, flip them upside down. That is where the hole is (?).
Serve with your favorite toppings. (Mine was a dusting of powdered sugar and cherry pie filling.)

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Hoisin Ginger Beef

COMMENTS:
A great freezer meal! This is one I threw in the crockpot for the family to have while I was gone. They texted me saying it was a good thing I wasn't there because they didn't save me any. And, will I make it again?

INGREDIENTS:
2 pounds sirloin steak
1/2 cup hoisin sauce
2 Tablespoons lime juice
1 Tablespoon honey
1 clove garlic
1 teaspoon salt
1 teaspoon ginger
1 teaspoon sesame oil
2 drops tabasco sauce

Serve with: rice, sesame seeds, and green onion

DIRECTIONS:
Place all ingredients (except rice, sesame seeds, and green onion) in freezer bag and freeze.
Thaw the night before in refrigerator (if you remember) and cook in crockpot for 4-8 hours (this depends on the kinds of crockpot you have).
Serve over hot cooked rice and garnish with sesame seeds and chopped green onion.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Chunky Salad

COMMENTS:
I found this recipe on Pinterest. The recipe calls for tuna and that was pretty good. The next time we tried it with canned chicken; it was excellent!

INGREDIENTS:

• 6 cups Baby spinach
• 1 large can of tuna or chicken
• 1 can kidney beans drained and rinsed
• 1/2 cup feta cheese
• 2 avocados chopped
• 1 apple chopped
• 1 cup chopped green onions chopped

DRESSING

• 1/2 cup fat free plain yogurt
• 2 Tablespoons olive oil
• 1 teaspoon honey
• 1 Tablespoon Dijon mustard
• 1 garlic
• 2 pinches garlic salt

DIRECTIONS:
Rinse baby spinach and place in large salad bowl.
Add tuna, kidney beans, avocados, green onions, apple chunks, and feta.
In small bowl mix dressing ingredients.
Add dressing to salad and enjoy.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014  

Teriyaki Chicken (Freezer)

COMMENTS:
I found this recipe through plantoeat.com and enjoyed the simplicity and taste. Obviously, if you are going to take advantage of how well it freezes, double or triple (or quadruple) the recipe.

INGREDIENTS:
chicken thighs on the bone (skin removed)
1/3 cup soy sauce
1/3 cup brown sugar
1 teaspoon oil
1 teaspoon minced garlic
1 teaspoon minced ginger

DIRECTIONS:
Combine all ingredients except chicken until sugar is dissolved. Add chicken to marinade and freeze.
Thaw chicken overnight in refrigerator before baking for one hour at 350 degrees.
Turn chicken during baking.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Italian Chicken and Pasta w/Veggies

COMMENTS:
This is super easy and super quick to prepare and also super yummy. I simplified it even more from the site where I found it (http://thecraftpatch.blogspot.com/2011/12/my-favorite-four-ingredient-quick.html).

INGREDIENTS:
2 cups cooked meat (I used canned chicken)
1 bag frozen California style vegetables
16 oz. pasta (penne)
Italian dressing

DIRECTIONS:
Boil water for pasta. Add pasta to water. About six minutes before pasta would be done according to package directions, add vegetables. Boil the final 6 minutes and then drain.
Add meat and toss well. Season with Italian dressing as desired.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Squash Casserole

COMMENTS:
This was SO good. We had it as our main course but will probably have it next time as a side. :)

INGREDIENTS:
1 1/2 Tablespoons butter
3 large squash (yellow or zucchini), chopped
1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips

DIRECTIONS:
Preheat the oven to 350*. Place squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper. Add this to the vegetable mixture. Pour into lightly greased baking dish and bake for 20 minutes.
Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Crockpot Granola

COMMENTS:
We really enjoy granola on our yogurt so I was excited to find a simple recipe to make it on my own. Thanks again to Pinterest (original post here)!

INGREDIENTS:
5 cups oats (I have used both quick and old fashioned successfully)
1 cup sweetened coconut
1 teaspoon cinnamon
1/2 cup olive oil (I think I'll try coconut oil next time)
1/2 cup honey
1 teaspoon vanilla extract

DIRECTIONS:
Combine all ingredients in slow cooker, mixing well.
Cook on low for three hours, leaving the lid cracked open a bit the whole time.
Stir after one hour, then every 30 minutes for the second hour, and every 15 minutes the third hour.
Allow it to cool before placing in an airtight container in the refrigerator.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Banana Brownie Waffles

COMMENTS:
What a fun and easy treat for breakfast! The original recipe is here but I adapted it to be gluten free.

INGREDIENTS:
1 1/2 cups all-purpose gluten free flour
1/4 cup flax seed
1/2 cup cocoa powder
3 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups milk
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/4 cup canola oil
1 teaspoon vanilla extract

DIRECTIONS:
Preheat waffle iron.
Whisk together the dry ingredients in one bowl.
In another bowl, whisk together the wet ingredients.
Blend the dry ingredients into the banana mixture, just until moistened.
Spray waffle iron with non-stick cooking spray and pour batter into waffle iron. Cook according to your waffle iron's directions.
Serve with sliced bananas.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Spinach and Black Bean Bake

COMMENTS:
Knowing our family's growing love of black beans, I thought I would try this recipe from Meet Penny. I have to admit I had a back-up plan in case we didn't like this... That's also why the picture is just of what was left! But this was a hit. Everyone said, "It's a keeper!"

INGREDIENTS:
8-10 oz. frozen spinach, thawed and squeezed dry
1 can black beans, drained and rinsed
2 Tablespoons taco seasoning
1 cup water
1/2 cup sour cream, plus more for serving
corn tortillas (about 18)
10 oz. enchilada sauce (I made my own, also from Meet Penny)
 1 1/2 cups shredded cheese

ENCHILADA SAUCE INGREDIENTS & DIRECTIONS:
16 oz. tomato sauce
4 oz. green chilies, UNdrained
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 clove garlic, minced

Place all ingredients in blender; puree. Pour into saucepan and heat over medium heat for about 5 minutes.

DIRECTIONS:
Combine spinach, black beans, taco seasoning, and water in skillet. Bring to a boil and then allow to simmer to thicken. Remove from heat and add sour cream.
Place a scoop of this mixture in a greased casserole dish (I used an oblong 10x6). Now begin layering:

• corn tortillas
• enchilada sauce
• spinach mixture
• cheese

Make as many or as few layers as desired. Pour remaining enchilada sauce on top.
Bake covered at 375* for 15 minutes.
Uncover, sprinkle with remaining cheese and bake 5 more minutes.
Serve with sour cream.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014