Baked Ziti
Gluten Free
Oven Temp: 350 *F
Pan Size: 13x9 - buttered
Preparation Time: 20 minutes
Bake Time: 30 minutes
Ingredients:
1 lb. Quinoa Pasta (spirals, penne, any kind you want)
1 lb. lean ground beef
2 jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tblsp. grated parmesan cheese
Preparation:
1. Boil large pot of water and cook pasta according to directions.
2. Meanwhile, brown the meat in a skillet, add sauce and simmer for 15 minutes.
3. Preheat Oven. Prepare 9x13 in pan with butter.
4. Layer from bottom to top:
1/2 of pasta
provolone cheese
sour cream
1/2 of sauce/meat mixture
the rest of the pasta
mozzarella cheese
rest of sauce
sprinkle parmesan on top
Bake in oven for 30 minutes.
*To make vegetarian: try it without the ground beef*
Thank you: Colleen B. Smith on AllRecipes.com
1. Cook pasta in large pot of water. While cooking, prepare sauce below:
2. Cut up garlic and onion and saute in skillet with olive oil over med-low heat about 5 minutes.
3. Add diced tomatoes, oregano, basil, salt, and pepper and stir. Add tomato paste and 1/2 c. water and stir until tomato paste dissolves.
4. Turn heat to low. Cut cream cheese in a few pieces and add to skillet. Whisk ingredients together until cream cheese is melted. Add parmesan.
5. Add spinach and stir into sauce until wilted (3-5 mins). Add strained pasta and stir until well coated in creamy sauce.
Vegetable Beef Stew
Gluten Free
Preparation Time: 5 minutes
Cook Time: 30-45 minutes
Ingredients:
1 lb. Stew Beef or Sirloin
1 box Quinoa Pasta Elbows
Carrots
Potatoes (peel outside and cut into chunks)
Onion
Beef Bouillon Cubes (3-4) (Knorr brand)
Salt and Pepper
Preparation:
1. Cut up the beef (into 1 inch cubes) and onions and brown in LARGE pot on high
2. Once browned add water to make pot 1/3 full and bring to a boil
3. Add bouillon cubes and stir. Add Carrots and cut up potato chunks. Lower heat to medium/med-high
4. Cook pasta according to box (~ 7 minutes). Strain and add to pot.
5. Season to taste and cook until carrots and potatoes are soft.
*I love to toast Udi's whole grain bread with some butter and dip it in the broth. YUM!
Chicken Enchiladas
Gluten Free
Oven Temp: 350*F
Pan Size: 13x9- greased
Preparation Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
10 Soft Corn Tortillas (*GF)
2 c. Cooked, Shredded Chicken
2 c. Shredded Monterey Jack Cheese
3 Tblsp. Butter
3 Tblsp. (*GF) Flour
2 c. Chicken Broth (*GF)
1 c. Sour Cream
1 (4 oz.) can diced Green Chilies
Preparation:
1. Preheat oven to 350*F. Grease 13x9 pan
2. Mix Chicken and 1 c. cheese. Roll up in tortillas and place in pan.
3. In a medium sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil b/c of the sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 min to brown cheese.
Thank You: Joyful Momma's Kitchen!
Baked Macaroni & Cheese
Gluten Free
Oven Temp: 350*F
Pan Size: 1 1/2 quart casserole dish
Preparation Time: 20 minutes
Cook Time: 30-45 minutes
Ingredients:
1 1/2 c. elbow macaroni (Quinoa Rotelle Pasta - Green Box)
3 Tblsp. GF flour
1/2 tsp. Salt
2 C. shredded sharp cheddar cheese - sargento
3 Tblsp. Butter
2 C. milk
Dash of pepper
Preparation:
1. Cook noodles in boiling salted water until tender
In a separate pot after putting macaroni in boiling water:
1. Melt butter and blend in flour
2. Add milk
3. Cook and stir until thick
4. Preheat oven to 350.
5. Add salt, pepper, and cheese
6. Stir until cheese is melted
7. Drain Pasta
8. Mix sauce with macaroni
9. Turn into 1 1/2 quart casserole dish
10. Bake @ 350 for 30-45 minutes or until bubbly and brown
Creamy Tomato & Spinach Pasta
Gluten Free
Preparation Time: 25 minutes
Thank you to Budget Bytes for this recipe
Ingredients:
1 Tblsp. olive oil
1 small onion
2 cloves garlic
1 (15 oz) can diced tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried basil
freshly cracked pepper (to taste)
1/2 tsp salt
2 Tblsp. tomato paste (make sure gf)
2 oz cream cheese (philadelphia)
1/4 c. grated parmesan
1/2 lb penne pasta (or quinoa rotelle)
1/2 (9 oz) bag fresh spinach
Preparation:
1. Cook pasta in large pot of water. While cooking, prepare sauce below:
2. Cut up garlic and onion and saute in skillet with olive oil over med-low heat about 5 minutes.
3. Add diced tomatoes, oregano, basil, salt, and pepper and stir. Add tomato paste and 1/2 c. water and stir until tomato paste dissolves.
4. Turn heat to low. Cut cream cheese in a few pieces and add to skillet. Whisk ingredients together until cream cheese is melted. Add parmesan.
5. Add spinach and stir into sauce until wilted (3-5 mins). Add strained pasta and stir until well coated in creamy sauce.
Chicken and Lime Soup
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