Grain Free Salmon Cakes - GF & DF too!

Salmon cakes are a staple in our house and I love the leftovers, they're so good cut up and served with salad greens, mmm. I've mentioned that I'm avoiding all grains and my standard salmon cake recipe calls for GF bread crumbs so I had to come up with a grain free alternative. Two tries in and I was a happy camper, this is my new standard recipe for salmon cakes.

Salmon Cakes - Grain Free

3 cans of wild Alaskan salmon - skinless & boneless

1/4 C onion, chopped

2 garlic cloves, minced

2 T dried parsley

1/4 C almond meal

3 dashes of red pepper flakes

4 T mayo

1 T dijon mustard

1 egg

Mix all of the ingredients in a bowl and shape into 2 inch patties. Heat a skillet to medium-medium high heat (325 degrees) and spray with cooking spray. Cook the patties on each side for about 3-4 minutes or until browned. Serve with tartar sauce, ranch, or wasabi mayo, mmm. No one will ever know that these are gluten, dairy, and grain free.

Dairy Free Pesto Asparagus & Shrimp

Some days I buy things on a whim and when I saw the fresh basil plants at Rosauer's I just could not resist. Their smell teased me the whole drive home and I realized this is a bouquet I'd be happy to receive any day.

I used to think I hated pesto. Maybe my first sampling was a bad batch but it was way too strong. I gave it another go a few years later and didn't mind it so much but it wasn't until I made my first homemade pesto that I fell in love. I could live off this stuff.

The last time I made pesto it was not dairy free but a small tweak resulted in a delicious dinner last night. The kids had two servings and if I hadn't mixed everything with pasta after I took my serving (I'm avoiding grains right now) I would have had more.

Pesto - Dairy Free

2 C fresh basil leaves

4 garlic cloves

1/2 C Vegan Parmesan Cheese (use real parm if you can)*

1/2 C Olive Oil

1/4 C pine nuts

Combine all ingredients in a food processor or blender and process until smooth and creamy.

*I used the Galaxy Vegan Grated Parmesan Cheese in the purple container. I've only seen it at Rosauer's in our area and it is in the refrigerated section.

Pesto Asparagus & Shrimp

Pesto, see recipe above

1 package GF pasta, I used Tinkyada spirals

1 lb asparagus spears, cut in 2 inch lengths

1 lb raw shrimp

2 T Olive Oil

2 dashes crushed red pepper

Cook the gluten free pasta according to the directions on the package.

Meanwhile, heat the olive oil in a pan then add the asparagus and cook until crisp tender. I had thin spears and it took me about 7-10 minutes to get them where I wanted them. Add the shrimp and crushed red pepper and cook until the shrimp is pink.

Drain the pasta once it's fully cooked and add the asparagus and shrimp to the pasta. Toss & coat with pesto and enjoy.

If you want to keep the heat down in the kitchen grill the asparagus and shrimp on the BBQ and skip the pasta. Easy peasey!

Pretzel Crusted Tilapia

My family really likes tilapia, well my boy isn't as sold on it as the rest of us but he still eats it. It's such an easy fish to prepare and I wanted to try something different so I was really excited when I found this recipe. It went over well with the family and other than it being a little salty in spots from the pretzels it was perfect. It's also an easy dish to whip together, another plus on weeknights for me.

Pretzel Crusted Tilapia

Adapted from Tasty Kitchen

4-6 Tilapia fillets

8 oz gluten free pretzels

1/2 C mayonnaise

1/4 C spicy mustard

Preheat oven to 425 F and spray a cookie sheet with cooking spray.

Crush the pretzels in a ziploc bag with a rolling pin until no large pieces remain. Mix together the mayonnaise and mustard.

Baste one side of a fillet with the mayo mixture then place that side down onto the crushed pretzels. Press down a bit to make sure the entire side is covered with pretzels. Baste the side up with the mayo mixture then turn it over onto the pretzels to cover this side. Don't be stingy with the mayo mixture. Place the covered fillet on the cookie sheet and repeat with the remaining fillets.

Lightly spray the fillets with cooking spray and bake for 20-25 minutes until the thickest part of the fish flakes easily. Tilapia is a forgiving fish that will tolerate a little bit of over baking in case you're uncertain about fish. I hope you enjoy this as much as we did.

Bacon Potato Soup

Now that the weather has dropped back down to the expected temps for this time of year I was in the mood for soup and potato is what caught my eye. This recipe was easy to throw together and tasted delicious, plus it was dairy free. Just look at my girl eating this up, she went for two bowls she liked it so much.

Gluten Free/Dairy Free Bacon Potato Soup

Adapted from AllRecipes

1 package of bacon

1/2 chopped onion

1 C chopped carrots

2 celery stalks

4 garlic cloves, chopped

4 C GF chicken broth

4 C potatoes, cubed

1/8 t cayenne pepper

1/2 C DF cheese, I used Daiya

Salt to taste

In a dutch oven or saucepan cook the bacon until crisp. Remove and drain on paper towels. Add the onion, carrots, celery, and garlic to the bacon grease and saute until the onion is soft.

Add the chicken broth, potatoes, and pepper. Bring to a boil and scrape up the bits of brown from the bottom of the pan. Cover and simmer until the potatoes are tender, about 15 minutes.

Add the cheese and heat until melted but not to boiling. Chop the bacon and add to the soup then season with additional salt if needed.

We served some beer bread along side and it was the perfect meal for a cold day.

Salmon Cakes

Buying bulk cans of salmon at Costco has led to one fantastic meal, salmon cakes. This is the only way I can get my kids to eat salmon and it doesn't hurt that I let them call them pancakes. We top the cakes with tartar sauce (make sure it's free of HFCS) or ranch. This is a meal the kids will get second helpings on, can't beat that.

Salmon Cakes

Adapted from Tasty Kitchen

3 cans of wild Alaskan salmon - skinless & boneless

1/4 C onion chopped

2 garlic cloves, minced

2 T dried parsley or 1/4 C fresh parsley

1 1/4 C bread crumbs, I use Udi's

3 dashes red pepper flakes

4 T mayo

1 T dijon mustard

1 egg

Mix all ingredients in a bowl and shape into 2 inch patties. Place on a cookie sheet and cover with syran wrap then put in the refrigerator to chill for 20 min. This helps the patties keep their form.

Heat a skillet to medium-medium high heat. I spray my skillet with Pam but you can also use olive oil if you prefer. Cook the patties on each side for about 3-5 minutes or until browned.

Chicken Lettuce Wraps

I've been trying to limit my carb intake and I hate it but the good from it came this great lettuce wrap recipe. I like it spicy but the kids protest so I keep the red pepper flakes a bit lower than what's listed. It's something I could eat every day, but I don't.

Chicken Lettuce Wraps
Adapted from Tasty Kitchen

2 T rice vinegar
2 T brown sugar
1/2 t red pepper flakes
1/2 t ground ginger
2 t seasame oil
4 T gluten free soy sauce



Olive Oil, I use garlic flavored
4 chicken breasts, cut into bit sized pieces
4 garlic cloves, diced
1/2 C diced onions
1/2 C cashews, chopped
Lettuce leaves, rinsed and dried

Mix the vinegar, sugar, red pepper, ginger, seasame oil, and soy sauce then set aside.

Heat olive oil in a skillet and brown the chicken pieces. Add the garlic and onions toward the end to until tender. Add the cashews and sauce and saute for a few minutes until warm.

Wrap in the lettuce leaves.

Our Favorite Casserole, Gluten & Dairy Free

When Hubby said he needed to go dairy free there was one recipe I immediately thought about and worried over how I'd still be able to make it. Afterall it is referred to as the favorite casserole in the house and whenever I ask my boy what he wants for dinner this is it. I make sure I only ask that question when I'm planning to make it.




It took me a few tries to get it as close in taste as it's dairy version, the last version was way too tangy and my boy was not happy. With some tweaks I made it again last night and the boy cleaned his plate, I took that as a thumbs up on getting it correct. So here it is, our favorite caserole gluten and dairy free.


Cheeseburger Skillet Dinner


1 pkg GF & DF Mac & "Cheese"*
1/2 to 1 lb ground beef or buffalo
1/2 C chopped onion
2 C frozen corn
2/3 C ketchup
1/4 C water
1/4 t garlic powder
1 C shredded dairy free cheddar cheese**

Prepare the mac & cheese as directed on the package. In a large skillet brown the meat, onion, and garlic powder then stir in the corn, ketchup, and water. Cook over medium heat, stirring occasionally, 8-10 minutes or until the corn the crisp tender. Reduce heat to low and stir in the cheese. Add the mac & cheese to the meat mixture and mix well, cook another couple minutes or until it's heated through.

*The best GF/DF mac & cheese (according to my tastes) is Namaste Foods Say Cheez. It has a bit of a tang to it so I've omitted the mustard from this version of the casserole. You can find it at Rosauer's and Oak Street.

**I haven't been too impressed with the dairy free cheese I've found in the area, I hate that it doesn't melt. I used Daiya vegan "cheese" for this recipe and it's fantastic, I'm so thankful to all the bloggers out there that have raved about it. The Daiya cheese melts wonderfully (with quesadilla's, pizza, etc) and I'm glad I ordered it. Yup I had to order it. I can't find it in our area and Daiya's store locater states it's only sold at ZPizza in Billings for the state of Montana. I did order in bulk through Vegan Essentials and it wasn't cheap but it was worth the money. I froze it in 2 C bags and I don't have to use a lot in the recipes to get the cheesiness I want. It reminds both Hubby and I of nacho cheese with the flavor, yum!

Turkey Potato Casserole

I like turkey leftovers for the casserole options out there, I'm not a huge fan of turkey sandwiches though. I've pulled apart my leftover turkey and froze it in 2 cup bags; it makes it easy to pop out of the freezer for a delicious casserole. This one is Hubby's favorite and it's simple to throw together if you have leftover mashed potatoes. Instant potatoes will also work for the topping.

There are a few GF canned mushroom soups out there, some of them cause me to react digestively to the preservatives in them but the Walnut Acres soup didn't give me any problems. The only place I've seen this is Oak Street Natural Market, I haven't really looked for it anywhere else. It's not as thick as some of the other GF cream of mushroom soups so try the different brands and see which one you like best. I know Healthy Valley makes a GF soup and you can find it at most grocery stores.

Turkey Potato Casserole
Adapted from All Recipes


2 C cooked turkey, shredded
1 onion, chopped
2 cans green beans, drained
1 can GF cream of mushroom soup
16 oz cheddar cheese, shredded - use Daiya for a DF option
4 C prepared mashed potatoes

Preheat oven to 350 F.

In a 9x13 baking dish layer the turkey evenly on the bottom. Top with the onion and green beans. Pour the soup over the beans and sprinkle 4 oz cheese on top. Mix together the mashed potatoes and 8 oz of cheese then spread over the casserole and seal the edges.

Bake for 40 minutes or until heated through. Top with the remaining 4 oz of cheese and bake until it's melted.

Shrimp with Garlic Parmesan Sauce

This is a recipe that I had in my head but couldn't find an exact recipe online. That's when you know it's time to just grab some ideas and mesh them together. I was really happy with this dish and it has a great flavor. The kids both loved it and Hubby said he liked it so it's going in the dinner rotation.

Shrimp with Garlic Parmesan Sauce

Adapted from Epicurean.com

8 cloves garlic chopped

12 jumbo shrimp, peeled and deveined if needed

2 T olive oil

1 1/2 C heavy cream

2 T parsely

1/2 C grated parmesan cheese

1 medium tomato, chopped

4-6 slices bacon, cooked and crumbled

8 oz GF pasta, cooked and drained

salt & pepper to taste

Bring water in a medium saucepan to a boil and add the shrimp. Cook 2-3 minutes or until cooked or heated through if you're using pre-cooked shrimp. Drain and set to the side.

Cook the pasta according to the package while doing the next steps. Heat the oil over medium heat and add the garlic. Cook for about 1 minute then pour in the heavy cream and bring to a simmer. Stir frequently until it thickens, it took about 8-10 minutes for me. Stir in the salt, pepper, parsley, and parmesan until combined. Add the shrimp and bacon and stir until combined.

To serve put pasta on a plate and top with the sauce. Garnish with tomoatoes.

Skillet Lasagna

I love lasagna but I rarely have the foresight to plan ahead for it or the time because I didn’t plan. This dish is a quick version of lasagna that saves time and is easy enough to whip together after work. It was my first try at not cooking the lasagna noodles before using them and I was very pleased with the results. If you haven’t tried that yet please do, you’ll be pleasantly surprised.

Skillet Lasagna
Adapted from Kraft

1 lb ground beef or buffalo
3 cloves garlic, minced
1 jar spaghetti sauce
2 C water
¼ C Italian dressing
12 GF lasagna noodles, broken into thirds (I use Tinkyada)
½ C cottage cheese
1 C mozzarella cheese

Brown the meat and garlic in a large saucepan. Add the spaghetti sauce, water, and dressing. Bring to a boil then stir in the noodles and cover. Cook on medium-low heat for 30 minutes or until the noodles are tender, stirring occasionally. Be sure to separate any noodles that stick together or they won’t all cook through properly. Add the cottage cheese and mix well then top with the mozzarella and let stand until the cheese is melted.

For a dairy free option omit the cottage cheese and use DF mozzarella (Daiya is my fav). It will still be delicious. Be sure your spaghetti sauce is DF, our favorite had cheese in it so we had to buy the non-organic version which is DF.

Tilapia Parmesan

Here is a low calorie quick meal that is delicious. It’s easy to make and gets my kids eating fish. My boy won’t touch salmon yet but tilapia is such a mild flavored fish that he doesn’t think twice. If you have a different fish on hand try the sauce, it really hits the spot.

Tilapia Parmesan
Adapted from All Recipes

½ C grated Parmesan *
2 T butter, softened - Use Earth Balance for DF
3 T mayonnaise
2 T lemon juice
¼ t basil
¼ t pepper
1/8 t onion powder
2 pounds tilapia fillets

Preheat the oven to 375 F. Line a baking sheet with foil and spray with non-stick spray. Mix together the Parmesan, butter, mayonnaise, lemon juice, basil, pepper, and onion powder.

Arrange the fillets in a single layer on the baking sheet and bake for about 6-8 minutes, flipping once, or until the fillets are cooked through. They will easily flake when pricked with a fork in the fattiest portion when done. Cover the fillets with the Parmesan sauce and bake another 2 minutes.

*For a dairy free option I like to use 1/2 Daiya mozzarella cheese and 1/2 vegan parmesan cheese topping. You can find the parmesan at Rosauer's Huckleberry Market.

Caramel Apple Pork Chops & Coconut Fried Rice

This is a recipe I stumbled on while searching for some ideas on how to use up the pork chops in our freezer. I like pork chops but it can be so hard to not overcook them and I get paranoid about undercooking them. I like this recipe because even if I do overcook them a bit it can be easily hidden. Plus it contains caramel apples so who isn’t happy with that? The whole family likes this dish and in my book that makes it a keeper.

Caramel Apple Pork Chops
Adapted from All Recipes

4 pork chops (I get the big daddy’s from Costco so they need to cook for quite a bit)
Grape juice for marinade (I use whatever juice we have in the fridge at the time but grape is fantastic)
olive oil
4 T brown sugar
Salt & pepper to taste
¼ t ground cinnamon
¼ t ground nutmeg
4 T butter
4 granny smith apples, peeled, cored, and sliced (found organic ones at Costco)

Marinade pork chops over night in the grape juice flipping once.

In a large skillet add olive oil and pork chops cooking over medium heat. Turn occasionally and cook until done, salt & pepper to taste. I usually keep them covered while I cook them.

Meanwhile in a bowl combine the brown sugar, cinnamon, and nutmeg. Melt the butter in another skillet then add the brown sugar mixture and apples. Cover and cook until the apples are just tender. This only takes a few minutes so watch it, if you cook it too long (like my picture below) the caramel gets to be too runny.

To serve top the pork chops with apples and sauce.

I merged different recipes I saw online to come up with a different fried rice recipe, nothing I saw was exactly what I wanted to do. I've also added some of my own things and I must say this rice is fantastic. It's got a little kick to it with some sweetness, definately a keeper.

Coconut Fried Rice

Sauce
2 T GF soy sauce
3 T lime juice (lemon works also)
1 T brown sugar

2 C cooked rice
1 medium onion, diced
½ t red pepper flakes
2 T coconut oil
3 cloves garlic, minced
1 T fresh ginger
1 can crushed pineapple, drained
3 eggs lightly beaten
1/3 C coconut


Sauté the onion and pepper flakes in coconut oil over medium heat until the onion are soft. Add the garlic and ginger sautéing for another minute or two. Add the eggs then top with the rice, pineapple, coconut, and sauce. Let it sit for 1 minute then stir and continue to cook until the eggs are cooked through.

If you would like to add shrimp use 1 lb and add it with the garlic and ginger. Make sure the shrimp is fully cooked before adding the eggs, etc. You can also add color with some green onions or other vegetables. Add them in after the eggs.

Mrs. Leeper's Chicken Alfredo Review

Before I post the review remember there is a Gluten Free Bake Sale tomorrow at Oak Street Natural Market, here's the link for more information if you haven't read about it. I made chocolate crinkles last night to donate so I'll be wrapping them up tonight and I hope I can make it pretty.

Last week I was in a cooking slump. I was more than happy to bake cookies or cook candy but I sure didn’t want to cook dinner. I was searching the pantry for something easy to make when I saw the Mrs. Leeper’s Chicken Alfredo box. My mom had given this to me and I hadn’t used it yet. I’ll admit I wasn’t expecting much from this boxed dinner but I was desperate so I gave it a try. The directions are easy and since I had some leftover canned chicken I used that instead of cubing and browning a chicken breast. I think it took about 20 minutes from start to finish and I added a can of peas at the end then topped it with fresh grated Parmesan cheese. I dished the kids up before Hubby and me and by the time I sat down to eat my girl had almost cleaned her plate. The boy was digging in also and without encouragement from me so that was nice. I took a bite and was surprised by how good it was. Hubby said he likes it better than the canned Alfredo that I buy because it’s not as strong of a flavor. We were all happy with it and I’ll probably keep it in the pantry just so I have an easy meal on nights I don’t feel like cooking or have much time. You can buy the Mrs. Leeper’s box meals at Rosauer’s Huckleberry Market and Oak Street Natural Market.

7 Bone Roast

With a high today of -2 F it’s a good time to throw something in the crock pot and have a hearty warm meal for dinner. I’ve been trying to use up the buffalo meat we have in our freezer and I have a lot of roasts to cook, that’s not such a bad lot in life. One roast cut is a 7-bone roast and I was a bit nervous to cook this. I’ve never heard of it for one and there weren’t a lot of recipes online to give me ideas on what to do. I found this recipe and it was fantastic. The roast was moist and delicious plus the meat just fell off the bone so all I had to do was pick the bones out and remove a little bit of fat. It’s a nice hearty meal and the leftovers will make great BBQ sandwiches.

7 Bone Roast Gluten Free

Adapted from Family Recipe Box

1 7 bone roast, I used buffalo
½ C water
1 C red wine (I used a Syrah)
1 envelope GF French onion dip (I used Simply Organic)
1 onion, chopped
6 carrots, sliced
4 medium potatoes, cubed
6 cloves garlic, minced
3 celery stalks, sliced

Place the vegetables in the bottom of the crock pot then place the roast on top. Season with salt and pepper then pour the water and wine over the meat and vegetables. Sprinkle with the onion dip. Cook on low for 10 hours.

Sweet Chili

I have been in the mood for chili and I assume it’s from this beautiful winter weather we're enjoying. This is a recipe I threw together years ago and my mom even uses it for her chili recipe. You can add or omit things to your taste and make it as spicy or as sweet as you like.





Cindy’s Sweet Chili

1 lb ground beef, buffalo, or turkey
2 t Chili powder
1 t Cinnamon
1 medium onion
4 cloves garlic, minced
1 sweet bell pepper
1 can garbanzo beans
1 can corn
1 can pinto beans
2 cans organic tomato sauce
Brown sugar to taste
Cheddar, shredded
GF crackers (Glutino and Schar work great)

In a large skillet season the hamburger with chili powder and cinnamon then brown with the onion and garlic. The more chili powder you use the spicier it will be so adjust to your taste. Once the hamburger is no longer pink add the bell pepper, garbanzo beans, corn, pinto beans, and tomato sauce. Stir together then allow to simmer for 20-30 minutes or until the garbanzo beans are soft. Add the brown sugar to taste, I love sweet chili so I do two handfuls and let it simmer for a couple minutes then taste to see if I need more or if it’s perfect.

Serve topped with cheddar and crushed GF crackers.

Steak with Parmesan Sauce

This is one of the best recipes I’ve ever made and it’s fast and easy. Hubby states that it is one of the best meals he’s ever had so I like to whip it out every now and then. My kids also love it so it’s time I shared it with you.

Steak w/ Parmesan Sauce
Adapted from Kraft foods

½ C (about) Italian dressing (I use Wild Harvest Organic, no HFCS or gluten, you can get it at Albertsons)
1 lb steak, trimmed and sliced into strips (this is easiest to do when it’s still slightly frozen)
2/3 C fat free sour cream
9 t grated parmesan cheese
½ t black pepper
1 onion, sliced and separated into rings

Marinade the steak for 30 min in about ¼ C of the Italian dressing, use at least enough to cover it. Mix the sour cream, 4 T of dressing, parmesan, and pepper. Set aside until the end.

Heat 2 T of dressing over medium heat in a skillet and add the onions. Cook for about 8 minutes or until they are golden brown, stirring frequently. Remove them from the skillet and set aside.

Add the steak to the skillet and cook on medium heat for 4 min on each side or until they are done. Put the sour cream mixture in the microwave for 1-1.5 min, stir well. Serve the steak topped with the sour cream sauce and onions.

The picture doesn't do it justice and that's partly becaue I forgot to make it pretty for the camera.

Sausage & Potatoes

This is a recipe I don’t make too often but it’s a family favorite, especially for Hubby. It’s great when I don’t have a lot of time or when I’m on cooking burnout, which seems to be happening right now. You can add anything you want for veggies, it’s a versatile dish.

Sausage & Potatoes

1 package sausage*
5 medium potatoes
4 garlic cloves, minced
1 medium onion

Slice the sausage into coins and throw in a hot skillet with the garlic and chopped onion. Stir occasionally while you chop up the potatoes into 1” cubes. Add the potatoes and stir as needed to keep the potatoes from sticking to the skillet. If needed add a dash of olive oil. Cook until the potatoes are tender.

*We avoid nitrates and nitrites so it’s sometimes hard to find sausage that we can eat. I have found some Aidell’s sausage at Costco that we can have but be sure to check the ingredients if you’re trying to avoid these cancer causing ingredients. Also double check that your sausage is GF too, some aren’t.

Leftovers are perfect for a breakfast burrito. Scramble some eggs then add the leftover sausage and potatoes and heat through on the stove top. Wrap it in a GF tortilla with cheese, salsa, and sour cream. Yum!

Eyeball Tarts

Every Halloween I try to make a Halloween themed dinner, it’s never anything extensive because I just don’t have time for that but it does make dinner a little extra fun. This year I decided to try eyeball tarts and I found them to be pretty good, I did make a couple changes beyond making them gluten free. These work as appetizers or as a main meal.

Eyeball Tarts
Adapted from razzledazzlerecipes.com

Cream Cheese Tart Shells

½ C butter, softened
3 oz cream cheese, softened
3-4 T milk
1 ½ C Gluten Free flour (I used GFM’s Almond mix)
½ t xanthan gum
1/8 t salt

1/2 t garlic powder

Mix the butter and cream cheese thoroughly and then add the milk. Add the flour, xanthan gum, salt, and garlic powder mixing well. You may need to add a bit more milk if it’s too dry, you want it to come together as dough. Chill for a couple hours and grease a mini-muffin tin. Take about 1 T of dough and press it into a muffin cup using your thumb to smooth it on the edges and push a well into the middle of the cup. Fill all 24 muffin cups with dough. Bake at 425 F for about 10 min. They will not be very browned but that’s OK because they will be cooked more later on.

Eyeballs

24 fully cooked gluten free meatballs about 1” in diameter
1/3 C pizza sauce
24 small slices of mozzarella cheese*
24 sliced pitted black olives

Spoon some pizza sauce into the baked tart shells, don’t skimp since the flavor will be really nice (I wish I had put more in mine). Top each shell with a meatball. Bake at 350 F for 15 minutes. Top each meatball with a slice of cheese and place an olive on top. Put into the oven (turned off) until the cheese has melted around the meatball. Serve with more pizza sauce on the side if you like.

*You can buy a pack of mozzarella slices and then just break each slice into 4 equal pieces, these are the perfect size to cover the meatball.

Cheese Stuffed Shells

I made an Amazon purchase of the Tinkyada brown rice pasta Grand Shells and I was dying to make stuffed shells. Seeing as how I had 12 boxes I needed to start baking. I finally had time to put these together and they don’t take too long, plus you can make them ahead of time, so hopefully I will motivate myself to make these a bit more often. The shells were great, I had no problems while filling them and they didn’t fall apart at all. I was really happy with this dish though the final product didn’t allow for a very good picture, trust me it tastes great. Hubby loved this dish and commented on it for days, that’s in part to us having so much leftover but even after eating it for a week straight during lunch Hubby still loved it. This dish makes a lot so you can easily split this recipe in two and freeze half for later.

Gluten Free Cheese Stuffed Shells
Adapted from All Recipes

12 oz GF jumbo pasta shells, this is 1.5 packages of the Tinkyada Grand Shells
2 eggs beaten
32 oz cottage cheese
1 pound mozzarella cheese, shredded
8 oz parmesan cheese, grated (fresh is the best here)
1 T dried parsley
2 t salt
1 t black pepper
2 (28 oz each) jars spaghetti sauce
8 oz mushrooms, sliced
1 pound buffalo burger, or whatever you have on hand

In a large bowl mix the eggs, cottage cheese, half of the mozzarella, half of the parmesan, parsley, salt and pepper until combined. Place in the refrigerator while you boil the pasta, this will make the filling more firm and make it easier to stuff the shells.

Preheat oven to 350 F. Bring a large pot of water to a boil then add 1T salt and olive oil along with the pasta. Cook for about 17 minutes then rinse under cold water and drain well on paper towels.

Brown the burger while boiling the pasta and add the two jars of spaghetti sauce and mushrooms to mix evenly. Put a layer of the sauce mixture on the bottom of a 9x13 inch baking dish to keep the shells from sticking to the bottom of the pan.

Fill the shells with the cheese mixture and place each shell open side up into the baking dish. I took a Ziploc bag and filled it with the cheese mixture, cut one corner off and used that to pipe the mixture into the shells, it worked great and was fast. After all the shells are filled top with the remaining pasta sauce mixture and then top with the remaining mozzarella and parmesan cheese. Cover with foil and bake for 45-60 minutes or until the edges are bubbly. Take the foil off for the last 10 minutes of baking.

You can get these shells for a decent price on Amazon and with free shipping it makes it even better. The cost ranges from $3.00-$3.50 per box depending on if you can catch a sale.

Potato Pancakes Naturally Gluten Free

This past weekend we had a wonderful dinner of steak, corn on the cob, cucumber salad, and Gorgonzola mashed potatoes. Yum and all naturally gluten free! The mashed potatoes are a favorite of Hubby’s, a restaurant we used to go to had these for a long time and he fell in love. I don’t really have a recipe for them, just make mashed potatoes like usual with some milk and butter added while you’re whipping them and then add about ½ C of Gorgonzola cheese whipping it really well. Taste test to see if you want more added before serving these yummy taters. We had a lot of these left over and I wanted an easy dinner so I decided to make Potato Pancakes, you can’t go wrong with these.

Potato Pancakes
Adapted from AllRecipes

2 C mashed potatoes
1 egg beaten
¼ C shredded cheese - for dairy free use Daiya
5 slices bacon, cooked and crumbled
¼ C copped green onion

Preheat your griddle to about 400 F. In a bowl combine the potatoes, egg, cheese, bacon, and onion. Drop on the griddle and flatten to ½ inch thick. Fry until brown then flip and fry on the other side. My potatoes weren't very thick, they were more on the runny side, so I had to fry them for quite awhile before I could flip them. I had a lot of ugly potatoe pancakes from them not being fried enough but if your potatoes are thick you won't need to fry them for quite as long.

We like these as they are and don’t add a thing to them.