Spaghetti Casserole

COMMENTS:
From LoveFoodies, we enjoyed something a little different and more filling than plain spaghetti and meat sauce. Not very healthy but delicious! ;)

Ingredients

1 lb ground beef
1 jar spaghetti sauce
1 onion diced
8 ounces cream cheese
16 ounces cottage cheese
1/4 cup sour cream
3/4 stick butter
8 ounces spaghetti noodles (my favorite: GF Barilla brand)
1 bag shredded cheese

Instructions

1. Combine cottage cheese, sour cream and cream cheese.
2. Brown hamburger meat with diced onion and house seasoning. While browning the meat boil the spaghetti noodles. Once the meat is browned (drain if needed) add the spaghetti sauce and warm.
3. Put some slices of the butter along the bottom of a 13×9 pan. Put half the spaghetti noodles (once drained) on top of the pieces of butter. Put cream cheese mixture on top of the noodles and spread evenly. Top with remainder of the noodles and put some butter slices on top. Spread meat mixture over the top.
4. Bake at 350 for about 20 minutes and then top with the bag of shredded cheese and put back in the oven for 10-15 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.

Peanut Butter Pasta

COMMENTS:
I was looking for some more lunch recipes and came across this one at a blog listing dairy free recipes. Honestly, I thought it would be gross but gave it a try for the kids. We all liked it (including my husband) and it may now become a regular lunch. I may make a bit less sauce next time just because it seemed a little wasteful...

INGREDIENTS:
1 bag frozen vegetables
1 bag pasta
2 cups chicken broth
3/4 cup peanut butter
1/4 cup soy sauce
1 Tablespoon lime juice
1 Tablespoon sugar

DIRECTIONS:
In a large pot boil the pasta and vegetables in water according to your pasta's directions.
In a small sauce pan combine the remaining ingredients well and then bring to a boil.
When pasta and vegetables are done cooking, drain and toss with peanut butter sauce.

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.

Cauliflower Pizza Crust

COMMENTS:
Lysa Terkeurst facebooked about this one day. I had to try it. It was great, as she promised!

INGREDIENTS:
1/2 Large head of cauliflower = 2+ cups of shredded cauliflower
1 Large egg
1 Cup finely shredded mozzarella cheese
1 Teaspoon oregano
1/2 Teaspoon dried minced garlic or fresh garlic
1/2 Teaspoon onion salt

DIRECTIONS:

To make the crust:

1. Shred the cauliflower into small crumbles. You can use a food processor, just be careful not to puree. I use a cheese grater and it works fine. You will need 2+ cups of cauliflower crumbles. Place the cauliflower crumbles into a large bowl and microwave them dry for 8 minutes. Let the cauliflower cool.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with non-stick spray. In a medium bowl, mix the cauliflower crumbles with the remaining ingredients. Pat the “crust” into a 9 to 12 – inch round shape or a rectangular shape on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes or until golden. Remove the crust from the oven and turn the heat up to broil.

3. Prepare the Pizza: Decide what toppings you want on your pizza.Top the crust with toppings an cheese. Broil the pizza for 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut and serve immediately.

This pizza is best served on a plate with a fork.

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.
 

Pizza Crust

COMMENTS:
My kids made gluten free pizza from scratch today. This is the yummiest GF pizza I have had so far! There are a lot of ingredients but so worth it! I think I may make a bunch of this as my own pre-made pizza crust mix for simplicity. (It has a much better texture than Chebe!)

INGREDIENTS:
1 cup white rice flour
1/3 cup psyllium husks
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup tapioca starch
2 Tablespoons raw sugar
1 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons yeast
1 cup milk, heated to 120*-130*
2 eggs, lightly beaten

DIRECTIONS:
In stand mixer with dough hook combine white rice flour, psyllium husks, sorghum flour, brown rice flour, tapioca starch, sugar, salt, and oil. Beat on low speed until oil is incorporated.
Add yeast and beat for one minute.
With mixer on low, gradually pour in warm milk until well mixed. Beat for 1 minute.
Add eggs. Beat for 5 minutes, scraping sides of bowl occasionally.
Press/Roll dough onto 10x13 pan. Cover with towel and let rise in a warm draft-free place for 45-60 minutes.
Bake for 15 minutes in 350* oven.
Add toppings as desired and then broil for 5-8 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.

updated 10/2014

Tuscan Chicken with Pasta

COMMENTS:
I received this recipe from "Living Without" which sends me occasional gluten-free recipes. The wine gave this a great flavor!

INGREDIENTS:
1/4 cup olive oil
3 garlic cloves, sliced
1/4 teaspoon red pepper
1 lb. boneless, skinless chicken breasts, cut in bite-sized pieces
1/3 cup sherry cooking wine
1 cup gluten-free marinara sauce
1/2 pound gluten-free pasta
1/2 cup Parmesan cheese

DIRECTIONS:
Cook pasta following package directions.
Meanwhile, saute olive oil, garlic and red pepper over medium heat for about three minutes.
Saute chicken with garlic until cooked through. Remove from skillet and keep warm.
Add wine to skillet and bring to a boil.
Add marinara sauce and simmer for one minute.
Add chicken, drained pasta, and Parmesan to skillet.

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 Calzones

COMMENTS:
My neighbor gave me some (huge) squash from her garden. And the next day this recipe showed up in my email. (I forget from which listserve.) My kids moaned and groaned that I was "ruining" calzones by putting squash in them... that is, until they tasted them. These were a hit! Everyone loved them! Here is my slightly adapted version of the recipe. (You could also use frozen bread dough if you don't want to make your own.)

DOUGH INGREDIENTS:
2 cups flour
2 1/4 teaspoons yeast
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
2 Tablespoons olive oil
3/4 cup warm water (120-130*)
1 egg

FILLING INGREDIENTS:
1 Tablespoon olive oil
1 medium yellow squash, diced
1 onion, diced
1 1/2 teaspoons minced garlic
1 teaspoon sage
1 teaspoon basil
1/2 teaspoon oregano
1/2 cup cottage cheese
1 1/2 cups shredded mozzarella cheese

DIRECTIONS:
In a large bowl, stir together the dry ingredients for the dough. Add egg, water, and oil; stir until completely mixed.
Form the dough into a ball (I needed to add more flour here) and cover loosely with a towel. Let sit at room temperature for thirty minutes.
While the dough is rising, preheat the oven to 350 degrees and prepare the filling.
Saute onion, garlic, and squash until the onion is translucent. Add spices for the filling and cook one more minute while stirring. Remove from heat and let the mixture cool a bit.
In a medium bowl, combine the squash mixture with the cheeses. Stir until thoroughly combined.
Once the dough has risen, divide it into 4 balls. Coat cookie sheet with oil and sprinkle with cornmeal or flour. Roll out each ball to 1/4 inch thick. Place 1/4 of the topping in the center of each circle. Fold the dough over and pinch closed.
Bake for 30 minutes.

Pizza Muffin Cups

COMMENTS:
I have several varieties of pizza on the blog; here is the latest (and maybe the simplest)!

INGREDIENTS:
Refrigerated biscuits
Pizza sauce
Mozzarella cheese
pepperoni, or toppings as desired

DIRECTIONS:
Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray.
Press biscuits into muffin cups, covering the bottom and up the sides. Spoon pizza sauce into each biscuit cup and top with any toppings except the cheese.
Bake for 15 minutes. Sprinkle with mozzarella cheese and bake an additional 5 minutes.

Tuna Casserole

COMMENTS:
This is a recipe from allrecipes that my 10 year old daughter made for dinner one night. Simple and tasty. I think next time, I'll add some veggies to it too - and maybe switch out the tuna for some canned chicken.

INGREDIENTS:
3 cups cooked macaroni
1 (6 oz) can tuna, drained
1 can cream of chicken soup
1 cup Cheddar cheese, shredded
1 1/2 cups French Fried Onions

DIRECTIONS:
Preheat oven to 350 degrees.
Combine macaroni, tuna, and soup in square baking dish. Top with cheese.
Bake for 25 minutes or until bubbly. Sprinkle with French Fried Onions and bake another 5 minutes.

Shanghai Veggies, Chicken, and Noodles

COMMENTS:
I adapted this recipe from Betty Crocker. My son loves noodles, my daughter loves chicken, and I love veggies. This meal gives us all a little bit of what we love and all of what we need. (My husband loves all of the above!)

INGREDIENTS:
boneless, skinless chicken breasts, sliced
12 oz. pasta (I just used what I had on hand - spaghetti)
1 bag stir-fry veggies
1/2 cup hoisin sauce

DIRECTIONS:
Cook and drain pasta as directed on package.
Meanwhile heat skillet and a little bit of oil (or nonstick spray) over medium-high heat. Add chicken, cooking until brown.
Add veggies stirring until they are crisp-tender and chicken is no longer pink in center.
Stir in hoisin sauce and allow to boil, stirring constantly for one minute.
Add pasta, toss until well coated and heated through.

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), GF pasta, all-purpose gluten free flour (Bob's Red Mill is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Cheddar Broccoli Pasta Bake

COMMENTS:
This recipe is missing something... BUT, my kids snarfed this down like it was a dessert and it got them to eat broccoli so it is now a keeper. Let me know if you figure out what is missing to make this just as delicious for the parents! :) This is also a good make ahead meal - just add an extra ten minutes or so to baking time.

INGREDIENTS:
16 oz. pasta (I used mini shells)
1 cup milk
1 can cream of chicken soup
1 teaspoon mustard (prepared)
2 teaspoons mayonnaise
1 tablespoon olive oil
1 small onion, chopped
1 1/2 cups cheddar cheese, shredded and divided
10 oz frozen broccoli, chopped

DIRECTIONS:
Preheat oven to 350 degrees.
Boil water to cook pasta for 5 minutes; add broccoli and boil an additional two minutes.
Spray 2-quart casserole dish with cooking spray.
In a medium bowl, combine milk, soup, mustard, and mayo; set aside.
Heat olive oil in saucepan over medium heat. Add onion; cook and stir for two to three minutes. Add milk mixture and bring to boil, stirring constantly. Boil one minute. Remove from heat, stir in 1 cup of cheese until smooth. Blend in drained broccoli and pasta. Pour mixture into prepared casserole dish. Top with remaining cheese. Bake for 20 minutes or until hot and bubbly.

Veggie Alfredo

COMMENTS:
I found this recipe and made a few adaptations and it was a hit!

INGREDIENTS:
2 cups frozen broccoli florets
10 ounces fettuccine
2 squash and/or zucchini, sliced
4 tablespoons margarine
1 teaspoon garlic
3 tablespoons flour
1 can (12 oz) fat free evaporated milk
1 cup chicken broth
1/4 cup Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup Mozzarella cheese

DIRECTIONS:
Place frozen broccoli in large colander.
Boil pasta for ten minutes. Add squash for the last three minutes. When pasta is done, pour over broccoli in colander; set aside.
Melt margarine in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubble. Add milk and broth; stir to combine. Cook and stir for 6 minutes or until sauce thickens. Stir in Parmesan cheese, salt and pepper. Add pasta and veggies. Toss to combine. Allow to warm on stove for a few minutes before serving with Mozzarella sprinkled on top.

Stovetop Ziti

COMMENTS:
This isn't too terribly different from other recipes I've tried but the kids LOVED it and they ate most of the broccoli! (Although next time I will chop it a bit smaller!)

INGREDIENTS:
1 pound ziti
1 bag broccoli florets
1 jar marinara sauce
1 cup ricotta
4 oz. shredded mozzarella cheese
Parmesan cheese, as desired

DIRECTIONS:
Cook pasta as box directs, adding broccoli 4 minutes before pasta is done.

Meanwhile, mix marinara sauce and about 1/2 the ricotta in saucepan; cook over medium-low heat until hot.

Drain pasta and broccoli; return to pot. Add sauce mixture, toss to mix and coat. Immediately add mozzarella and stir to allow mozzarella to melt.

Sprinkle with Parmesan and dollop with ricotta as desired.

Baked Spaghetti Pizza

COMMENTS:
This is simple and can be adapted with onion, green pepper, beef, etc.

INGREDIENTS:
thin spaghetti noodles (the same amount you would use if you were having spaghetti for dinner)
1 can/jar spaghetti sauce
1 jar pizza sauce
1 1/2 cups Cheddar cheese
1 1/2 cups mozzarella cheese
pepperoni

DIRECTIONS:
Cook and drain noodles.
Layer half the noodles, half of each sauce, half the cheeses, half the pepperoni, repeat layers.
Cook in crock pot for 2-4 hours (no more) or bake at 350 degrees for 30 minutes.

Pizza Crust

COMMENTS:
This pizza crust is a lot like a hand tossed pizza at Pizza Hut. Not thin, but not a pan pizza.

INGREDIENTS:
7/8 cup warm water
1/4 t. salt
2 T olive oil
2 1/2 cups flour
2 t. white sugar
2 t. active dry yeast

DIRECTIONS:
1. Place ingredients in order shown in bread machine and mix according to the machine's directions.
2. When finished, remove dough, punch down, roll to shape and place on pizza stone.
3. Top with sauce, cheese, and toppings.
4. Bake at 400 degrees for 15-18 minutes or until done.

Baked Ziti Casserole

COMMENTS:
This is a flexible dish in that you can use whatever pasta you have on hand. My kids like it with macaroni noodles!

INGREDIENTS:
1/2 package (8 oz) ziti or small tube pasta
1 egg, lightly beaten
8 oz part-skim ricotta cheese
1/4 cup grated Parmesan cheese, divided
10 oz meatless spaghetti sauce
1 cups shredded mozzarella cheese

DIRECTIONS:
Cook pasta according to package directions. Drain pasta; set aside.
In a bowl, combine the egg, ricotta, and Parmesan cheese.
In a greased baking dish (9-inch round), layer ingredients as follows:

• 1/3 of the spaghetti sauce
• 1/3 of the pasta
• 1/2 of the ricotta mixture
• 1/3 of the mozzarella cheese
• 1/3 of the spaghetti sauce
• 1/3 of the pasta
• remaining ricotta mixture
• 1/3 of the mozzarella cheese
• remaining pasta
• remaining sauce
• remaining mozzarella cheese

Cover and bake at 375 degrees for 45-50 minutes or until heated through.

Vegetarian Pasta Shells

COMMENTS:

A great variety to the same old pasta dish!

INGREDIENTS:

20 jumbo pasta shells

1 package (10 oz) frozen chopped broccoli, thawed and drained

1 carton (15 oz) part-skim ricotta cheese

1 cup shredded mozzarella cheese

2 egg whites

1 teaspoon dried basil

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 jar (26 ounces) meatless spaghetti sauce

2 tablespoons shredded Parmesan cheese

DIRECTIONS:

Cook pasta according to package directions. Meanwhile, combine the ricotta, broccoli, mozzarella, egg whites, and seasonings; mix well.

Spread half of the spaghetti sauce in a 13x10x2 inch baking dish coated with nonstick cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce.

Pour remaining sauce over pasta shells. Cover and bake at 375 degrees for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heated through.

Pizza Dough

COMMENTS:
This made an excellent "pan pizza."


INGREDIENTS:
1 1/3 cups water, 80-90 degrees
1 teaspoon sugar
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour
3/4 cup wheat flour
2 1/4 teaspoons yeast


DIRECTIONS:
Place ingredients in bread pan and select Dough/Pizza Dough cycle. When cycle is complete, punch dough down and use to make your favorite pizza.

Bubble Pizza

COMMENTS:
A fun and easy twist on pizza! Add your favorite toppings, if desired.

INGREDIENTS:
2 packages buttermilk biscuits
1 jar pizza sauce
2 cups mozzarella cheese

DIRECTIONS:
Preheat oven to 425 degrees. Quarter one package of biscuits and place evenly on bottom of casserole dish. Spread half of the sauce on top. Sprinkle with cheese. Repeat layers. Bake approximately 25 minutes, or until sides are golden brown and all biscuits are no longer dough-y.

Cool Veggie Pizza

COMMENTS:
This is a Pampered Chef recipe that we really enjoy!

INGREDIENTS:
1 package (8 oz) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 1/2 teaspoons mayonnaise
1 garlic clove, finely minced
1 teaspoon dill or similar flavored mix
2 cups assorted fresh vegetables
1/2 cup shredded cheddar cheese

DIRECTIONS:
Preheat oven to 350 degrees. Unroll crescent dough; separate into 8 triangles. On large round stone, arrange triangles in a circle with points in the center. Roll dough out to form a smooth circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven. Cool completely.
Combine cream cheese, mayonnaise, garlic, and seasoning (salt and pepper too, if desired). Mix well and spread evenly over top of crust.
Place vegetables on top of pizza and sprinkle cheese on top.