SALMON & POTATO BAKE
2 oz butter
3 Tablespoons gluten free flour
3 Tablespoons maize corn flour (or, cornstarch)
1/2 cup cream
1 1/2 cups milk
1 teaspoon gluten-free dry mustard
1 small onion, finely chopped
1/2 cup tasty cheese, grated
(14oz) tinned salmon
(1 pound) potatoes, boiled and sliced
1/2 cup gluten-free cornflakes
1/2 teaspoon paprika
Preheat oven to 350°F.
Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to a boil, stirring constantly until the sauce thickens.
Remove from heat and add the mustard, onion and half the cheese and gently fold in the salmon. Avoid mashing it.
In a 3 quart oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.
Bake for about 30 minutes or until nicely golden brown on top.
2 Eggplants, trimmed, peeled
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
2 cups Shredded Mozzarella Cheese, divided
1/3 cup GF plain dry bread crumbs
1/4 cup Grated Parmesan Cheese
1/4 cup chopped fresh basil
1 jar (14 oz.) GF spaghetti sauce
Heat oven to 350ºF.
Cut thin slice off 2 opposite sides of each eggplant; cut remaining eggplant lengthwise into 1/4-inch-thick slices. Place 12 slices in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; top with second towel. Press out excess moisture from eggplant.
Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil; spoon about 1/3 cup onto each eggplant slice. Roll up. Place, seam-sides down, in 13x9-inch pan sprayed with cooking spray.
Cover with spaghetti sauce and remaining mozzarella.
Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.
CREAMY LASAGNA CASSEROLE
2 pounds ground beef
1 can (29 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 packages (3 ounces each) cream cheese, softened*
2 cups (16 ounces) sour cream*
2 cups (8 ounces) shredded cheddar cheese, divided
4 green onions, chopped
12 to 14 GF lasagna noodles, cooked and drained
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well.
Spread about 1/2 cup meat sauce into two greased 8-in. square baking dishes.
Place two to three noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.
Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting.
To use frozen casserole:
Thaw in the refrigerator for 18 hours. Remove casserole from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).
Reduced-fat or fat-free cream cheese and sour cream are not recommended for this recipe.
CHEESY BROCOLLI POTATO SOUP
1 carton (32 oz) chicken broth
1/3 cup chopped onion
1 box (9 oz) frozen broccoli cuts
2 cups milk
1 1/3 cups Potato Buds® mashed potatoes (dry)
2 cups chopped cooked chicken
1 cup shredded Swiss cheese (4 ounces)
1/2 teaspoon salt
1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
2. Stir in milk and potatoes until well blended; stir in remaining ingredients.
3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.
A classic Bechmel sauce
Add grated cheese to your white sauce it turns into Mornay Sauce
1 tsp margarine
1 cup milk or rice milk, divided
freshly ground black pepper
1/2 tsp salt
2 tbsp cornstarch
In a saucepan, heat up the margarine and 1/2 cup milk to the point of almost boiling, but not quite.
Thoroughly mix salt, pepper, 1/2 cup cold milk, and cornstarch in a separate bowl.
Combine both mixes together and keep stirring until it thickens. Sauce will be ready to serve whenever you reach your preference of thickness.
3 cups Corn Chex cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk BR> 1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces 1. Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.
1 cup milk (lowfat is fine, nonfat is not)
1 28 ounce can whole peeled tomatoes
1 teaspoon kosher salt
1 1/2 cups cornmeal
1/2 cup grated Parmesan cheese (plus more for topping)
1. Remove the tomatoes from the can, chop them roughly, then set them aside. In a large saucepan, warm the milk over medium heat until simmering gently. You don’t want it to boil. Add the chopped tomatoes with their juice, plus the salt, to the pan, and stir to combine. The acid in the tomatoes may cause the milk to begin to curdle. This is no problem.
2. Continue to heat the tomato and milk mixture until it returns to simmering. Once the liquid is simmering, add the cornmeal in a slow but steady stream, whisking constantly, making sure there are no lumps. Reduce the heat to low, and continue to whisk until the mixture thickens, about 5-7 minutes. Remove the pan from the heat and stir in the 1/2 cup grated Parmesan cheese until it is fully incorporated and melted.
Serve with a few extra shavings of Parmesan cheese. You won’t believe how rich this dish is with so few ingredients.
1 Tbsp olive oil
1 large red bell pepper, diced
2-3 zucchinis, diced
1 garlic clove, pressed
salt and pepper
1 ear of corn, kernels cut off
1/2 tsp dried thyme leaves
3 large eggs
1 cup creme (or use 3/4 cup low-fat milk)
2 ounces Gruyere, grated
Preheat oven the 375 degrees. Grease a 2 quart baking dish. Heat the oil in a large skillet over medium heat until hot. Add the diced bell pepper and saute for several minutes, until it begins to soften. Add the zucchini and garlic, and season with salt and pepper. Cook until the zucchini is softened, about 7 minutes. Add the corn and thyme and cook for another 3 minutes. Place mixture in baking dish.
Whisk together the eggs, cream and Gruyere, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Pour over zucchini mixture, and bake for about 35 minutes, until set.
this can be served warm or at room temperature.
2 lbs fish fillets fresh or frozen, thawed
3 cups GF Rice Krispies
1/2 tsp salt
1/8 tsp pepper
1 Tbs dried parsley flakes
1/2 cup margarine or butter, melted
If frozen fish is used, thaw, rinse, and pat dry. Set aside. Place Rice Krispies cereal in shallow dish or pan. Stir in salt, pepper and parsley flakes. Set aside. Pour margarine into second shallow dish or pan. Dip fish fillets in margarine. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined.
Bake at 375° F about 25 minutes or until fish flakes easily when tested with fork. Do not cover pan or turn fish while baking.
Makes great Meatballs also
3 pounds ground pork
2 cups cooked rice
3 cups grated cheddar cheese
1 tablespoon salt
1 teaspoon pepper
4 tablespoon dried chopped chives
2 teaspoons dried basil + 2 teaspoons Italian seasoning
1/2 cup GF Ketchup
Preheat oven to 350°F degrees.
Mix all ingredients together well in a very large bowl (this is enough for 2 loaves).
Press mixture into two loaf pans (the temps and times are for glass loaf pans.) Bake for 55 minutes.
Remove from oven and pour off some fat.
Cover tops of meatloaves with a generous layer of GF ketchup.
Bake 15 minutes longer.
Cool 10 to 15 minutes before cutting loaves.
: Breakup the mixture and grease some muffin baking pans then fill 3/4 full and bake.
6 Lasagna noodles
3/4 cup Zucchini, sliced
1 cup Broccoli, cut into bite-size pieces
1 lb Mushrooms, sliced
1/4 cup Onions, chopped
1 cup Cottage cheese, 1% low fat
6 Roma tomatoes, diced
1-1/2 cup Marinara spaghetti sauce
3/4 cup Mozzarella cheese, part-skim, shredded
2 Tbsp Parmesan cheese, grated
1 Garlic clove
Preheat the oven to 375o. In a large skillet, steam zucchini, summer squash, mushrooms and onions for 5 minutes, until squash is tender crisp. Drain well. In a bowl, mix together cottage cheese, Parmesan cheese, and garlic. Using a 9 x 9 inch, square baking pan, layer lasagna like this: 1/4 marinara sauce, 3 dry noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture, 1/2 marinara, 1/2 tomatoes, 1/2 mozzarella. Repeat layers ending with 1/4 marinara sauce. Bake 45 minutes, then add remainder of mozzarella and place back into the oven until cheese melts. Let sit 10 minutes, then cut. Serves 6
CREAMED SUMMER ZUCCHINI
Boil 5 minutes:
8 cups zucchini, seeded, medium diced
Drain well and return to the pan.
Mash down a ‘little’ with a potato masher to release some of the water in the cooked chunks. You will need this liquid while still retaining some of the chunk.
Stir into hot zucchini & liquid in the pan:
1/4 cup + 1 Tbs powdered coffee creamer. (Coffee Mate is best)
5 Tbs butter
S/P to taste
BAKED MAC & CHEESE
2 cups raw gluten-free macaroni (penne)
4 cups milk
2 cups grated sharp cheddar cheese
Salt & pepper to taste
4 tablespoons cream cheese - cut into small cubes
Preheat oven to 350°F.
In a 3 quart casserole dish layer the ingredients above in the order that they are listed and don't stir. Bake until macaroni reaches desired tenderness (approx. 45-60min).
Don't over bake.
2 cups GF Pancake & Baking Mix
2 cups Shredded Carrots
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup sugar
Granny Smith apple
1/2 cup pecans
1/2 cup raisins
3 Large eggs
1 cup oil (1 cup pplesauce can be substituted for 1 cup oil)
2 teaspoons vanilla
Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
Into a large bowl sift together flour, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans.
Add shredded carrots and pecans to flour mixture with raisins and and toss well. In a bowl whisk together eggs, oil, and vanilla.
Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well.
Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, about 15 minutes for muffin tops, 20 minutes for muffins.
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.
CRANBERRY WALNUT MUFFINS
1/2 cup butter or non-dairy substitute (e.g. Shortening or Buttery Sticks)
1/2 cup granulated cane sugar
2 large eggs
1/2 cup sour cream, dairy or non-dairy
1 mashed ripe banana
1 tsp. gluten-free vanilla extract
1 1/2 cups Gluten Free™ All Purpose Flour
2 Tbs. flaxseed meal (optional, but recommended)
1 tsp. baking soda
2 tsp. gluten-free baking powder
2 tsp. cinnamon
3 cups chopped fresh or dried cranberries
1/2 cup chopped walnuts (optional)
Preheat oven to 350° F (static) or 325° F (convection). Oil or line with muffin papers 21-23 muffin tins and set aside.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.
In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.
Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch.
Cool before removing from the muffin tins.
1 package Frozen Hash Browns
dash Salt and Pepper
1/2 cup Milk
1 1/2 cups Shredded Cheddar Cheese
Addtional Optional Toppings
Chopped Green Onions
Chopped Green Peppers
Bacon cooked and crumbled
Preheat oven to 400°
Place parchment paper on baking stone or pizza pan
Combine crust ingredients and spread onto a 14" circle. Pat down with back of spoon. Dash of salt & pepper
Bake for 20 minutes
Whisk eggs and milk together. Cook in microwave on high for 3 minutes. Stir.
Cook additional 3 minutes. Stir. Spread mixture evenly over baked potato crust. Top with additional ingredients and cheese. Bake for another 10 minutes. Cut with pizza cutter.
SWEET POTATO & CRANBERRY SOUP
This soup can be prepared in advance and refrigerated for two days or frozen. Serve it hot, topped with a drizzle of cranberry puree.
1 large onion, coarsely chopped
2 carrots, coarsely chopped
4 pounds sweet potatoes, peeled and cut into 1-inch pieces
2-3 tablespoons olive oil
1 (12-16 ounce) can or jar prepared whole cranberry sauce
4 cups gluten-free, dairy-free vegetable or chicken broth
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon white pepper
1 teaspoon salt
1. Preheat oven to 400 degrees. Toss onions, carrots and sweet potatoes in olive oil and roast them in a large, heavy roasting pan for 45 minutes, stirring occasionally (about every 15 minutes).
2. While vegetables are cooking, puree cranberry sauce in a blender until smooth. Set aside.
3. Place roasted vegetables in a large stockpot. Add broth, nutmeg, ginger, cinnamon, white pepper and salt. Cover and simmer for 15 minutes or until the vegetables are very soft.
4. In a blender or food processor, puree the soup in batches.* Add water as needed to achieve desired consistency.
5. Ladle hot soup into individual bowls and drizzle cranberry puree decoratively over the top of each serving.
this easy recipe uses squash instead of dough for a crust. For variety, add sliced, sauteed vegetables or pepperoni slices, then top with cheese.
3 to 4 cups coarsely grated zucchini
1 teaspoon salt
2 eggs, beaten
1/3 cup GF flour
1/2 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried
salt and pepper to taste
1/2 cup tomato sauce
1/2 to 1 cup grated cheese for topping
Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry).
Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture into a lightly oiled 10-inch round or 9x13-inch baking pan.
Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.
Remove from oven and spread with tomato sauce. Sprinkle with grated cheese.
Bake another 10 to 15 minutes, or until cheese is melted.
Wow you were super busy posting these!! This is great, thank you so much!
Thanks for all the great ideas!