Category: Dairy Free


curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

SAM_2103

3 lb. boneless skinless chicken breast (bought at Fresh Market’s Tuesday sale!)

1/3 bottle Trader Joe’s Yellow Thai Curry Sauce

Toss breasts with sauce.

Bake at 300 F for 45-50 minutes while rice cooks.

Lundberg CountryWildRice

Cook rice according to directions.  I used equal parts chicken broth and water instead of just plain water.

Trader Joe's -asian-vegetables

The rice needs to sit for 10 minutes at the end.  Meanwhile, I cut up the chicken into bite size pieces and returned the dish to the oven on warm.  I stir fried the veggies.  Everything got done at the same time!  Yummmmmmmmm.

SAM_2081

1 Udi’s frozen gluten free pizza crust

1/4 chopped sweet onion

1 tsp. garlic salt

1 tsp. steak seasoning

1/2 to 1 c. chopped cooked barbecue chicken

1 Tbsp. butter

1 Tbsp. oil blend

1/4 c. barbecue sauce (I used Sticky Fingers Memphis Style)

1/2 c. mozzarella shredds

Caramelize onions in butter and oil with seasoning.  Add chicken and barbecue sauce and heat through.

Spread onto crust.  Top with cheese and bake at 375 for 8 minutes.

This was a huge hit.  The kids who eat gluten and dairy had their pizzas on Boboli crust with real Italian cheese.

SAM_2082

The Udi’s Gluten Free Crust was really good.

SAM_2069

2 lb. ground chicken (from Fresh Market Tuesday Sale of course!)

2 lb. ground chuck (also from Fresh Market Tuesday Sale of course!)

1 lb. ground pork (Fresh Market)

1 container Tofutti Dairy Free Ricotta

1/2 c. sweet pickle relish

2 Tbsp. steak seasoning

1 Tbsp. coarse salt

2 Tbsp. pesto

2 Tbsp. chopped chives

1/2 c. oats

Olive oil blend

Combine all ingredients.  Shape into large football shaped loaf.

You can cover and freeze for future use, which is what I did.

Before baking, spread thin layer of olive oil blend over top of loaf.

Bake at 375 F for 1 1/2 hours.  Reduce heat to 325 and cook until internal temperature is 165F.

This recipe came about because of the meat sale at Fresh Market.  I love ricotta in my meatloaf ever since Lidia’s Italy introduced me to it. I usually add in egg, but was out of eggs.   My daughter and I are staying away from dairy and gluten right now.

Somehow the combination of the ricotta and the fresh meats made this the most delicious meatloaf ever.  You could easily use real ricotta or cottage cheese if you’re eating dairy.

If you freeze the meatloaf, it will take at least a day, maybe as much as 2 to defrost in the fridge.

I cooked fresh mushrooms in Irish butter and served that over the meatloaf.  I was afraid it would be dry.  It was the moistest meatloaf I’ve ever made.

SAM_2068

1/2 sweet onion, chopped

1/3 red pepper, diced

2 small zucchini cubed

2 Tbsp. butter

1 Tbsp. olive oil blend

1 Tbsp. salt

1 Tbsp. steak pepper seasoning

1 jar Walden Farms alfredo sauce – gluten free, dairy free, zero calories

Dairy free gluten free alfredo

1/2 package Daiya cheddar shreds

1 lb. Sams Mill Corn Shells

Saute vegetables in butter and oil until softened.

SAM_2064

Meanwhile cook noodles.

Mix cooked noodles, sauce and vegetables and pour into 13 x 9 baking dish that has been sprayed with coconut oil spray.

SAM_2065

Top with cheddar shreds.

SAM_2067

Bake 350 F for 25 minutes.

SAM_2068

I served this delicious mac and “cheese” with chicken that I had marinated in a couple of packs of Dole Toasted Sesame Ginger Dressing I had left over from some Chopped Salads!

Not one of the kids could tell that this was not only gluten free, but also dairy free!

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