Gluten Free Cream Soup Mix

Feb 28, 2017

When I was first diagnosed I went through all of my recipes and moved all my casserole recipe cards to the back of my card file. After discovering this soup base and getting the hang of making soup as part of making dinner; I added casseroles back into our menu plans.

I love this cream soup! I keep this soup base mix in a container so I can make it quickly for any recipe. I have modified it a little bit, the original recipe was from Bette Hagman. The original recipe added dry bouillon to the mix and I don’t. Waiting to add the boullion makes it possible to easily flavor it for chicken or beef.

I have been using this container for 12 years. It has a small crack; I think it is time for a new container!

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Better than Bouillon is my favorite! It must be kept in the refrigerator, once it is opened.

Keep mixed to make gluten free creamed soup!

Gluten Free Cream Soup

Shannon LeMmon

Modified from Bette Hagman's dry soup mix

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Cook Time 15

Total Time 15

Ingredients

1 Cup rice flour
1 Cup gf dry/ powdered milk
2 Tb minced dry onion
1/2 tsp salt
1/2 tsp pepper

Using the Soup Mix:

1 1/4 C Water divided
3-4 T of the above mix
1 tsp Better Than Bouillon or favorite gf bouillon
1 T Butter Optional- to make creamier

Instructions

Making the Mix

Mix the dry ingredients and keep in an air tight container until ready to make cream soup.

Making the Soup

In 1/4 C water stir 3-4 Tbs mix (How many Tablespoons you use, depends on how thick you want it).
Put the mixture in a sauce pan and add 1 cup water and 1 tsp Better Than Bouillon and stir. Option to add butter at this stage. Stir and thicken on med-high.

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Gluten Free Lemon Chicken- delicious light flavor

Feb 18, 2017

This is a great naturally gluten free dish! I have been making this for more than 20 years and it is still one of my favorites. However, I absolutely love the flavor of a good lemon and I always have! Love to eat them, use them in recipes, love their smell and they are so bright and sunny to have in the kitchen!

Lemon Juice

I like to get my lemons from Costco because I can get a lot for less (usually). Personally, I prefer to use fresh lemon juice in my recipes. I also love to put lemons or just the juice in my water. Lemons are really good for your liver!

A good juicer is nice to have in the kitchen. I use ours frequently and love that it has a little rubber ring around the bottom that keeps it from sliding. It is one of my kitchen “must have” tools!

Directions:

Pre-heat your oven to 350 degrees.

I cut and juice 4-6 lemons depending on how juicy they are. I like to have enough liquid for my bouillon to be in and really give the chicken a lemony flavor. You can play with this and figure out how much juice you prefer.

I spray the baking dish with a non-stick spray (I like the ones that use olive oil). and then place the chicken in the pan. I prefer using boneless, skinless chicken tenders approx 2 lbs. I have done 1/2 chicken breasts and cooked 4-6 pieces and either way it comes out wonderfully!

In the liquid ,you put about 3 or 4 tsp of Better than Bouillon dropped in the thick parts of the juice throughout the pan. I drop a little here and a little there but you could add the better than bouillon to the juice before putting in the chicken and mix it together first. I gauge how much juice I want according to the chicken and I like the juice to come up a little more than half way on the chicken pieces.

Sprinkle the garlic powder, tarragon, and parsley on top. Next, salt and pepper to taste. (I use grinders and just grind a little of each across the top.)

Depending on the size of lemons you use and how thick you slice them depends on how many lemons you need to cover your chicken. I used 3 or 4 lemons.

Cover with tin foil and bake on 350 Degrees for 45 min.

I serve with chips and dip or mashed potatoes. A nice green salad on the side is good with this too.

Homemade Lemonade is wonderful with this, too!

Recipe here!

Lemon Chicken

Shannon LeMmon

Light, lemony chicken. Naturally gluten free.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Entree

Servings 4 -6 people

Ingredients

7 or 8 Lemons
3-4 tsp Better Than Bouillon-Chicken flavored
1/2 Tb Garlic Powder
1 1/2 tsp Tarragon
1 tsp Parsley
Salt and Pepper to taste
2 lbs Chicken boneless, skinless (works for 1/2 chicken breasts of chicken tenders)

Instructions

Pre-heat oven to 350 degrees.
Squeeze approx 4 lemons. Can do more if you want more juice.
Spray pan with non-stick spray
Put chicken in baking dish.
Put lemon juice in baking dish.
Drop Better Than Bouillon in the deeper parts of the juice throughout the pan. I drop a little here and a little there rather than putting the full teaspoon in one place at a time.
Sprinkle the garlic powder, tarragon and parsley over the top of the chicken.
Salt and pepper to taste
Cover with tin foil and bake for 45 min.

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Homemade Lemonade- So Refreshing on a Hot Day!

Feb 18, 2017

Directions for Fresh Homemade Lemonade with an option for Raspberry Lemonade

You will need 6 Lemons.

Squeeze with the lemons with the juicer and put juice in a pitcher.

3/4 -1 cup sugar (if you like it a little sweeter do the 1 cup)

Fill the pitcher to 2 Liters.

Mix well and chill

For a variation you can add strawberries or raspberries. If you do this wash them, cut greens off and any bad places out. Put them in a bowl with a couple of Tablespoons (out of the 3/4 cup) from the sugar you will add to the lemonade when it is all put together. Because the fruit is so sweet I wouldn’t do more than 3/4 cup of sugar when adding more fruit to the lemonade. Let the berries with the sugar sit in the fridge for 30 minutes. This helps to soften them and draw out their juices. Put the berries into the juice with the sugar and then add the water and stir well.

Homemade Lemonade

Shannon LeMmon

Lemony and refreshing

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Prep Time 30

Total Time 30

Course Drinks

Ingredients

6 Lemons
3/4-1 Cup Sugar
Water
Optional: Raspberries or strawberries

Instructions

Squeeze lemons with a juicer.
Add juice to a 2 liter pitcher.
Add sugar according to how sweet you like it.
Add water to make a full 2 liter pitcher
Taste a small amount to see if you need more sugar or a little more lemon juice.
Chill or serve right away.

Optional for Raspberry or Strawberry Lemonade:

For fresh berries sprinkle with approx 1 or 2 Tb sugar (divided from the sugar you will be adding to the full pitcher of lemonade.
Place in fridge for 20 -30 minutes to allow berries to soften and the juices to be drawn out.
Then follow the above directions, but add berries before the water and then fill to 2 liters.
If using frozen berries, thaw first and then add.
Stir well.

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Smoked Gouda Fried Eggs-A Twist on Breakfast

Feb 16, 2017

Since going gluten free, I don’t do breakfast cereal anymore. (Or at least not very often.) It’s not that there aren’t gluten free breakfast cereals it’s just that I no longer prefer them. So, typically we make waffles, eggs or smoothies for breakfast. We eat eggs frequently and so I like to find new ways of doing my eggs. They can get really boring.

We discovered Smoked Gouda at our daughter’s wedding. It was a favorite cheese on the cheese platter. Love this cheese and it’s smokey flavor! So, I wanted to use it more and had to find a way!

Smoked Gouda. . . a twist on breakfast

So, I fried my egg and I either use some oil (olive oil or coconut oil) or butter in the pan to keep it from sticking. I love butter! I know it’s not the healthiest option but. . .

Salt, pepper and basil

Salt and pepper and for a little extra flavor I sprinkle some basil on the frying egg.

I like my eggs over hard: broken, not runny yoke. I do my husband’s over easy: yoke is runny but whites are cooked.

While the other side is cooking I place slices of the Smoked Gouda on top to melt.

Smoked Gouda Fried Eggs

Shannon LeMmon

Not your typical fried egg!

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Prep Time 3

Cook Time 15

Total Time 18

Course Breakfast

Servings 1

Ingredients

1 Egg
Salt and pepper to taste
Sprinkle Basil
1 or 2 slices of Smoked Gouda Cheese
Olive oil coconut oil or butter melted/heated in pan to keep from sticking

Instructions

Put oil or butter in pan and heat up. I cook on a medium heat. Salt, pepper and sprinkle basil. If you don't like a runny egg, break the yolk now with the edge of your spatula. When bottom of egg is fully cooked, flip egg over to cook other side. If you like a runny egg yolk be careful to not break it and flip gently.
Place cheese slices on top of the cooked side of the egg. When the cheese is melted it is usually done, if it isn't done to your liking cook a little longer.

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Gluten Free Loaded French Dip Sandwiches

Feb 8, 2017

I love French Dip Sandwiches!

At a Gluten Intolerance Group Conference, several years ago, I got to hear Jules Shepard of GF Jules speak. She talked about how food is emotional. We have emotional attachments to the foods we enjoy. Usually because of who made it or when it was eaten and the memories surrounding the circumstances where the food was eaten and with whom. Sometimes, what we long for most is the memories that eating that particular food brings up in our minds and hearts. Gf cooking and recipes have come a long way in the 12+ years I have been gluten free. Almost anything you want to cook can be found.

My Grandma didn’t drive. She had been a pretty bad car accident and refused to drive after that. So, every 2 weeks my mom would drive to downtown Salt Lake City where my grandma lived and take her to do her shopping. During the week, Grandma took a cab to and from work but it was hard to get all the other things done. I often went with my mom on these shopping trips. We went to lunch and often it was to Pepperidge Farms Restaurant (I think that is what it was called. . . it was Pepperidge something.) It was my favorite restaurant to go to with my Grandma. They had the best French Dip sandwiches!

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This is one of the things I have missed a lot in going gluten free! I was so happy to find some gf baguettes! The perfect bread for doing French Dip Sandwiches! SCHAR | Baguettes- [Gluten Free]

This is the perfect bread for making gf French Dip Sandwiches as well as hoagies. They make a smaller version that is about half this size but it is close to the same cost as buying the long ones. So, we get the long ones and then cut them in half.

Cut them in half and then in half again like so. Then, they are ready to put on a baking sheet or stone. (I love cooking with stoneware! If you have cooked gluten on them make sure you either replace them or cover them with tin foil when cooking anything that is gf. Stoneware holds onto the gluten because it is porous.)

Cut 1/2 of a large onion, 1 green pepper and mushrooms into slices. Put some butter in the bottom of a frying pan and sautee your veggies. I don’t measure my butter but I probably start out with about 3 Tbls butter to keep them from burning and to add flavor. You could do oil to make it a little more healthy. Salt and pepper veggies to taste. Add more oil or butter if needed.

You need to get your water boiling. I did 8 cups of water and 8 tsp of Better Than Bouillon Beef Base to make our Au Jus and some salt and pepper to taste. After the Better Than Boullion has been mixed in (dissolved) I turn the temperature down to low.

I do extra au jus because if I don’t, we always run out and I am scrambling to make more. Adjust the amount for what your family likes and uses.

I like the roast beef from Costco, the Kirkland brand, found in the meat and cheese (Deli) section of the store. (Deli sliced lunchmeat- pre-packaged)

I throw the lunch meat into the broth. This way the meat is warmed up and they share flavors. I put 3 slices per sandwich.

Toast the bread on broil until just golden brown. This should only take a few minutes 2-3, keep an eye on them. (I have started dinner on fire on broil, before! Huge bummer especially when gf bread costs so much!) The toasted bread is perfect for soaking up the au jus and not falling apart, too much.

I remove the “tops” from the baking sheet. I load up the “bottoms” with the meat, using tongs to do so. Then I put cheese slices on top of the meat. We used Monterrey Jack this time, but you could do Swiss, or Mozzarella. Broil until cheese is melted and then remove from oven. Load your veggies on top of the cheese. Tongs work great to place the veggies. Then place the top of your bread on to the sandwich!

With a ladle we fill bowls for dipping with the Au Jus. Dip, soak, enjoy!

Gluten Free Loaded French Dip Sandwiches

Shannon LeMmon

We cooked for 4 people and used 3 baguettes and a little more than half of the roast beef that was in the package. We put about 3 slices of roast beef per sandwich. *Prep time really depends on how long it takes you to slice the vegetables. This is what is going to take the most time and then sauteing them.

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Prep Time 40

Cook Time 4

Total Time 44

Course Easy

Servings 6

Ingredients

2 packages there are 2 per package of GF baguettes (could do it on toast and just broil to melt the cheese)
Cheese- Monterrey Jack Mozzarella or Swiss
1/2 large onion sliced
1 green pepper sliced
Mushrooms sliced
2-3 Tbl butter or oil

AuJus

8 C Water
8 tsp Better Than Bouillon beef flavor or your favorite gf bouillon

Instructions

Turn oven on broil
Slice veggies
Place all of the sliced veggies in frying pan with 2-3 Tbl butter or oil (add more if veggies are sticking.)
Salt and pepper to taste
Saute until soft
While cooking veggies, start water boiling and add Better Than Boullion.
Salt and pepper to taste
After Boullion is dissolved turn temperature to low and put slices of beef in with the juice
Slice bread
Broil bread for 2-3 min. or until golden brown. Be careful to not let burn.
Remove the tops of the sandwich to a plate.
Load the bottom half with meat from the juice. I use tongs to do this.
Place 2 pieces of cheese per sandwich
Broil for 2 to 3 min until cheese is melted. Be careful to not over melt or burn.
Place on plate and load with veggies. Again, tongs are really great for putting the onions, green pepper and mushrooms on the sandwich.
Place top of sandwich on top of the veggies
Dip into the Au Jus

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Homemade Gluten Free Potato Skins

Jan 31, 2017

Potato skins are a yummy gluten free snack, lunch or appetizer!

Potato skins are relatively easy to make and they are naturally gluten free! However, it does take time for the potatoes to cook and cool enough, so you don’t burn your hands. (Like I usually do, because I want them, NOW!)

You will also need 6 or so pieces of cooked bacon cooled and crumbled. Cook the bacon while the potatoes are cooking. Also, slice the onions while the potatoes cook. You will want to give your potatoes about 30 minutes to cool down. If they are too hot to handle, wait a little longer.

I always intend to make extra bacon (What’s that?!!!!) when we have bacon, but funny thing, everyone loves bacon! Then, there’s my husband who can’t help himself, but to share some with the dog. So, having “extra” bacon is really hard to come by.

Homemade Gluten Free Potato Skins

Shannon LeMmon

Appetizer or snack.

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Prep Time 1 30

Cook Time 5

Total Time 1 35

Course Easy

Ingredients

Baked Potatoes 1 potato = 2 potato skins bake as many as you want to eat
6 strips of cooked bacon cooked and crumbled
3 or 4 green onions sliced
Grated cheese I like a cheddar mix
Salt and pepper to taste
Sour cream- optional

Instructions

Pre-heat oven to 350 degrees
Once potatoes are cooled- cut potatoes length-wise so you have two long halves.
You want a thin edge around the whole potato. So, 1/4"-1/2" from edge of potato score with a knife where you want to scoop out the middle of the potato. Be careful to not go through the potato skin.
Use a spoon to scoop out the middle of the potato, leaving 1/4-1/2" of potato on the skin. Be careful to not scoop away the bottom of your potato.
Place the potato skins on a baking sheet.
I like a lot of cheese so we fill the middles up with lots of cheese!
Sprinkle crumbled bacon and onion slices on top of cheese
Bake for 5-7 min or until cheese is melted. (May need to cook longer if potatoes have been in refrigerator.)
Top with sour cream and salt and pepper

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Kissing Gluten Goodbye! Gluten Cross-contact

Jan 23, 2017

So, you have kissed gluten goodbye!

You have cleaned gluten out of the cabinets, the pantry, the fridge, etc. but you are still getting sick or frequently feel off, have headaches or are foggy?

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You have a separate or new toaster or use Gluten Free Toaster Bags None of your pans that you formally cooked gluten in have scratches or nicks. (Or even better, you have replaced all your non-stick cookware and stoneware. Theses items are porous and can hold onto the gluten in those pores.) You have a new and separate colander for gf and non-gluten free noodles. (Those little holes in the colander can hold onto the protein.)

You have checked your toothpaste and body products for gluten. Often this means calling companies to double check on the presence of gluten ingredients. Because these products are not food they don’t have to label the gluten and they can call the gluten ingredients by any name they want.

You have also checked on gluten in your vitamins and medications. These are also not considered food and don’t necessarily have to be labeled with their filler ingredients.

So, you have kissed gluten goodbye but still there’s something you are missing.

It’s possible it is coming from the one you are kissing! Yikes! How is that possible?!

Cross contact! If the person you are kissing has eaten gluten before kissing you and hasn’t brushed their teeth and washed their lips, there is a good chance of getting gluten cross contamination from kissing them!

This definitely is a challenge when dating! I had a friend whose boyfriend carried one of those one time use Colgate Wisp Peppermint disposable toothbrushes with him so he could kiss her after they ate.

*If you are really sensitive (topically) and your companion has touched gluten and then touches you, your skin can react from that contact. Many people say that these kind of reactions can take months to calm down. (Just like you don’t want to wash your hands with soaps that contain gluten; you don’t want to hold a hand that has gluten on it. My daughter has had this problem and the rash was awful!) Someone who really likes or loves you will be willing to help you not get sick!

Lipstick, Lip Gloss and Chap Stick

Now, what about lipstick, lip gloss and chap stick? Some contain gluten so be careful what you are putting on your lips! However, even a gf lipstick, lip gloss or chapstick can be a hazard.

Let’s say you are gf but your loved one who wears lipstick is not. She already made sure her lipstick was gluten free as a precaution but something is still making you not feel well and it’s hard to put your finger on. Then, after she finishes eating her gluten filled meal, she re-applies her favorite color of lipstick. Her lipstick is now cross contaminated with gluten! Every time she puts that lipstick on, it is like she is putting a fresh new coat of gluten on her lips!

Or turn it around, you wear lip stick and you kiss your companion after they have eaten gluten. The gluten is now on your lips and you can transfer that gluten to your lip products. Then, each time you apply that lip product you are also re-applying the gluten because it now has cross contact on it!

Did you borrow someone’s chap stick? Is it possible they had gluten on their lips before putting applying it?

With the help of your loved one you can kiss gluten goodbye but not their lips!

Pets and Gluten

Some people have had reactions from their pets kissing them because there is gluten in their dog food. We had some dog food without gluten, unfortunately Costco has discontinued carrying that brand and we are searching for where to find our gf dog food. I haven’t had time to look around much so . . . soon!

Kissing Safety

Kissing someone who’s eaten gluten can make you sick.
Pets kisses can also cause a reaction
Lip products that are applied after someone has eaten gluten contain cross contact contamination
Wash lips and mouth and brush teeth before kissing
Find gluten free pet food or make your own
Wash hand after handling gluten (Whether you are the one with some form of gluten intolerance or if you you have a loved one that is gf.)
Take precautions to not spread the gluten around.

*One or more photos on this page came from unsplash.com

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Gluten Free Halloween and Recipe for Halloween Weenies!

Oct 27, 2016

Oh, to be a kid and get all that wonderful free candy on Halloween!

It can be hard to navigate when you have a little one (or an older one) with celiac, gluten intolerance or other allergies. These strategies can work for Trunk or Treat as well as Trick or Treating.

We still do Trick or Treating in our neighborhood and it’s a big thing! We have a safe neighborhood and know all of our neighbors. On pleasant Halloween’s we sit in our driveway and pass out candy. In fact, all of my neighbors do this! Even if the weather is bad, many of our neighbors will pass out candy from their garages.

We also live next door to Mr. Halloween. He absolutely loves Halloween and my husband has gotten more into Halloween, thanks to him. Here he is, on our roof. Under that bucket is a dryer motor that protects it from the weather. Hooked to that motor is a pulley system and a cable that is connected to two other homes in our cul-de-sac. 3 ghost fly around the cul-de-sac on Halloween night. They have black lights in them, so they light up nicely!

The ghosts are a favorite attraction in our neighborhood!

Needless to say, we get tons of trick or treaters! My daughter and husband really like Mine Craft and so they made some Mine Craft things to go in our yard. The big slime cube is designed so someone can be inside and move it. The eyes are a black see through material. We try to stay away from the really gory and scary. (Not my favorite part of Halloween.)

Sort and Switch

I buy lots of Halloween candy and those bags with lots of options always have one or two candies that are not gluten free. I have a big bucket for the gluten free candy and a smaller one for the gluten that needs to be handed out first. We separate the candy. . . gluten free and gluten before the night begins. (We don’t want to be stuck with the gluten candy!) My kids will go trick or treating and half way through the night they will return and sort their candy so we can hand out more gluten candy. Sometimes they will trade the gluten candy with their friends for gluten free candy.

Another idea is to have a bag of their favorite candy to trade for the gluten candy or a special item (stuffed animal, small toy, video, or music), if you don’t want them having all that candy. I think it is hardest the first time around but then they look forward to what special thing they get at the end of the night and they still get to participate with their friends.

I thought my kids might want something different for Halloween dinner, but when I asked they were like, “Duh, we want little smokies!” We started doing little smokies on Halloween night, years ago because it is easy and everyone is going in so many directions! Some are helping dad set up and others are getting ready to go out with friends and people are coming and going all night. I like to do these in the crockpot but you can also put them in a pan on the stove and heat them through.

You can also find safe gluten free candy on this list.

Halloween Weenies!

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One or two packages of Little Smokies (You can do more if you have a lot of people or the packages are small.)

Favorite barbecue sauce (We like Baby Rays! Picture is a clickable link.)

Put all ingredients in a crockpot on low for an hour or two. (I don’t remember how long we usually do it, but you don’t want to scorch your barbecue sauce. I check it periodically to make sure it doesn’t burn since all of the meat is pre-cooked and just needs to be heated through.) Leave on warm until ready to eat!

Super easy! Serve with a vegetable tray, gf crackers and cheese, mashed potatoes and or chips and dip.

Halloween Weenies

Shannon LeMmon

Easy for anytime. Our Halloween favorite because we can put it in the crock pot and people can eat when they are ready.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Main

Ingredients

1 or 2 packages of Little Smokies
Favorite Barbecue Sauce

Instructions

Often there is liquid in the package of Little Smokies; drain off the liquid. Put Smokies in the crockpot. Pour barbecue sauce over Smokies and stir. You want them nicely coated and maybe a little extra.
Put crockpot on low for an hour or two. (I don't remember how long we usually do it, but you don't want your sauce to scorch.) Check periodically to make sure it doesn't burn since the meat is pre-cooked and just needs to be heated through. Leave on warm until ready to eat.

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Somen Salad- A Gluten Free Asian Salad

Aug 19, 2016

Somen Salad

We found that shopping at the Asian Market was easier on our budget. They often have rice flour, tapioca starch and potato starch for much much cheaper than can be found at the grocery or health food stores. All of which, we regularly use and make our own flour mixture from. They also have really good gf noodles, too! Be careful, though, and read all ingredients. Many of the noodles they carry often contain wheat.

Where we shop

Chao’s Asian Market has been our favorite. (Pronounced: Chow’s) It used to be located in Provo, but with their needing to re-locate and a change in ownership; it took us a while to find them again. Boy, are we glad we did and the new owner is wonderful! (329 North State Street, Orem, Utah) Ernie loves to help and talk to his customers. He understands gluten free and every time I go in he gives me one or two new recipes to try! http://chaosasianmarket.com/ He also has a lot of helpful cooking tips and offers cooking classes, too. The last time I was in with my daughter, he gave her great educational advice, too. It’s one of my favorite places to shop!

Ernie’s recipe!

The most recent recipe Ernie shared was a huge hit with our family! Somen Salad, is a great addition to our Asian dinners! It’s also great for lunch! These are the noodles we used, regular Somen noodles aren’t gf but these worked really well:

Somen Salad

This is the day after the salad was made.

Salad:

1 pack Somen, *vermicelli (is what I used) boiled and cooled (rinse cooked noodles with cold water. Make sure your noodles are gf.)

Lettuce, shredded

Ham or char siu pork chopped (I used a pre-cooked ham steak and chopped it into bite-sized pieces.)

2 eggs, scrambled and cooled

1 kamaboko, chopped (We omitted it. I ‘m not sure what it is, but my research suggests something to do with fish.)

3 stalks green onion, chopped

Sauce:

2 T sesame seeds

2 T sugar

1 tsp salt

¼ c cooking oil

3 T vinegar

2 T Soy sauce, I like San-J’s Tamari Soy Sauce

Directions:

Put salad ingredients in a bowl.

Mix sauce ingredients in a bottle

Shake well and pour over salad.

*this is a cold salad

Ernie's Somen Salad

From Ernie at Chaos in Orem, Utah

Great cold salad!

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Cuisine Asian

Ingredients

Somen Salad:

1 pack Guilin Rice Vermicelli noodles boiled according to package directions
Lettuce shredded
Ham or char siu pork chopped
2 eggs scrambled
3 stalks green onion chopped

Somen Sauce:

2 T sesame seeds
2 T sugar
1 tsp salt
1/4 C Cooking oil I use Olive Oil
3 T vinegar
2 T gluten free soy sauce I like San-J's Tamari soy sauce

Instructions

Directions:
Boil the noodles according to directions on package.
Scramble eggs and cool
Shred lettuce
Cut ham into bite size pieces.
Slice onions
Put salad ingredients in a bowl.
Mix sauce ingredients in a bottle
Shake well and pour over salad.

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Gluten Free Lasagna Toss- So Easy!

Aug 9, 2016

Saturday we were at the farmer’s market. We went to meet a lady that does gluten free wedding cakes. We wanted to taste some of her products and find out how much she charges. (My daughter is getting married! So, much to do!) We got there late because we were checking out reception centers on our way and we barely made it! Many of the vendors had already closed up and/or were cleaning up. On our way back to the car, we were offered free produce! Free yellow squash and zucchini. Our garden isn’t great this year and so, we were excited to get some!

Tonight we will have Lasagna Toss with yummy, fresh zucchini and yellow squash! I am so looking forward to it! I found this recipe in a church cookbook and it was easy to make gluten free! I had to switch the noodles for gf noodles and I like a mixture of cottage cheese and ricotta cheese. This recipe makes making lasagna super easy!

Lasagna Toss

Ingredients:

1 pkg gf noodles (shells or twist or shapes) 1-2 (14 oz )jar spaghetti sauce

1 lb ground beef 1 cup ricotta cheese

Some cottage cheese ½ c onion, chopped

1 Tbsp chopped fresh parsley 1 clove garlic, minced

2 cups shredded mozzarella cheese grated parmesan cheese, optional

Chunks (bite size) of fresh vegetables-yellow squash and zucchini are our favorites – Sautee or simmer with meat and sauce until veggies are soft

Directions:

Heat oven to 350 degrees. Cook gf pasta according to package, drain. Brown ground beef with onion and garlic, drain off excess fat. Stir in sauce and simmer until meat is cooked. Add vegetables while it is simmering. Remove 1 cup meat sauce; set aside. Stir cooked pasta into remaining sauce. Place ½ pasta mixture in casserole dish. Sprinkle with 1 cup mozzarella cheese. In bowl, mix together a little Parmesan with the ricotta and cottage cheese and parsley. Spread ½ cheese mixture on top. Place remaining pasta mixture on top of cheese; spread remaining cheese and reserved meat sauce and mozzarella and Parmesan on top. Sprinkle with Parmesan. Cover and bake 20-25 minutes

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Garlic Bread

6 slices of gf bread

gf garlic spread (we use Johnny’s Garlic Spread & Seasoning) follow the directions on the bottle. Johnny’s calls for 1 cup butter but we usually cut it in half and do 1/2 cup butter and 1 1/2 Tablespoons of Johnny’s.

We toast the bread in the toaster and then put the spread on it while it is warm. So, yummy!

Lasagna Toss

Shannon LeMmon

Easy, easy gluten free lasagna!

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Prep Time 45

Cook Time 25

Total Time 1 10

Cuisine Italian

Ingredients

1 pkg gf noodles shells or twist or shapes
1 lb ground beef
½ c onion chopped
1 clove garlic minced
1 Tbsp chopped fresh parsley
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/4- 3/4 cup cottage cheese
Grated Parmesan cheese optional
1-2 14 oz jar spaghetti sauce (I usually use because I like a lot of sauce.)

Instructions

Lasagna directions:

Heat oven to 350 degrees.
Cook pasta according to package, drain.
Brown ground beef with onion and garlic, drain off excess fat.
Stir in sauce and simmer until meat is cooked through.
Remove 1 cup meat sauce; set aside.
Stir cooked pasta into remaining sauce.
Place ½ pasta mixture in casserole dish. Sprinkle with 1 cup mozzarella cheese.
In bowl, mix together a little Parmesan with the ricotta and cottage cheese and parsley.
Spread ½ cheese mixture on top.
Place remaining pasta mixture on top of cheese; spread remaining cheese and reserved meat sauce and mozzarella and Parmesan on top.
Sprinkle with Parmesan.
Cover and bake 20-35 minutes or until heated through.

Notes

Gluten free noodles sometimes need more sauce than what you are used to using because they tend to soak up more moisture.

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