Tag Archive: Gluten free

I cooked this for the boys, but didn’t have any because of the nightshades.  They loved it.  Super easy weeknight meal.


1 large onion chopped.

1 c. chopped bell peppers.

1 package Gardein crumbles

2 cans store bought sloppy Joe sauce

1 recipe gluten free biscuit or corn bread, loose and wet enough to spoon over Sloppy Joe.

Cook onion in a little oil till translucent.   I seasoned with some seasoned salt.  Optional.  Add in crumbles.

Meanwhile, make batter for topping.  I used gluten free Bisquick.

Add sauce into crumbles and heat through.

Pour into 13 x 9 baking dish sprayed with coconut oil.  Top with batter.  Bake 350F 40 – 45 minutes.

This is hands down the best yet!


2 packages Modern Table noodles

16 oz.  Lactose Free cottage cheese

8 oz. Vegan cream cheese

8 oz.  Vegan cheese

Seasoned salt and garlic powder to taste.   I used about 1/2 to 1 tsp. each.

Cook noodles according to directions.


Meanwhile heat cream cheese, cottage cheese and seasonings in small saucepan to melt cream cheese.


Pour drained, hot noodles into 13 x 9 baking dish.  Pour sauce over and mix.


Top with vegan cheese and bake 25 minutes at 400F.   Yummy.


I cooked it alongside Garden turk’y cutlets.  Yumm.



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.


The Udi’s Gluten Free Crust was really good.


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.


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.


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.


Top with cheddar shreds.


Bake 350 F for 25 minutes.


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!


My son, Elliot, is feeling under the weather today.  He missed work, and he never misses work!

Elliot riding along

I thought some soup would do him some good.  Rather than run out and get soup, I made good use of stuff I had on hand.

4-6 cups homemade chicken broth

1 c. chopped chicken

baby carrots, cut up

1/4 onion, chopped

1 lb. gluten free noodles (I used corn noodles)

I buy chicken whenever my local market is selling it dirt cheap because it’s expiration day.  I come right home and cook it up using my “Simple Make Ahead Chicken” recipe posted December 23, 2014 https://vickidelbrouck.wordpress.com/2014/12/23/simple-make-ahead-chicken   I reserve the cooking liquid for future recipes.  It’s richer than broth, though, so I mix equal parts of the cooking liquid and water when using it in place of broth in a recipe.  Shredded chicken always seems to come in handy.  Obviously, you can add in celery, garbanzo beans, etc. but I kept it simple.

It made me feel so good to be able to give him soup.  Maybe it’s an old wives’ tale that it makes you feel better, but I believe it!


4 large carrots, finely shredded

1 c. almond butter (I had cashew on hand, so I used that)

4 eggs

6 Tbsp. raw honey

2 heaping scoops vanilla protein powder

2 Tbsp. cinnamin

1 tsp. nutmeg

1 tsp. baking powder

pinch salt

1/2 c. raisins

Preheat oven to 350 F.

Shred carrots and place in large bowl.

Add almond butter and eggs and mix well.

Add honey, protein powder, cinnamon, nutmeg, baking powder and salt.

Mix well.

Fold in raisins.

Pour into 13 x 9 baking dish sprayed with coconut oil spray.

Bake for 35-40 minutes or until the top is golden and toasty.

I love, love, love this.  My new favorite on the go breakfast – just eat with some fresh berries!


Leftover Scalloped Potatoes (you need enough to make a layer in the bottom of an 13 x 9 baking dish)

1 Tbsp. chopped jalapenos (optional – heat up according to taste and how hot the sausage is)

1 lb. sausage, cooked and crumbled (or sliced)

6 eggs

1 C. baking mix (I used Bisquick Gluten Free)

2 C. milk (I used unsweetened coconut milk)

1 C. shredded cheese  ( I used Italian six cheese)

Spray 13 x 9 baking dish.

Preheat oven to 350F.

Layer potatoes in bottom of dish.


Top with sausage.  Then with cheese


Combine baking mix, eggs and milk.

Pour into baking dish.


Cover and refrigerate overnight for best results.  (This will still work if you do it right away, but is a little drier and less creamy that way for some reason.


2 C. flour (I used gluten free)
1 tsp. baking soda
1 tsp. salt
1 ½ tsp. Cinnamon

1/2 C. brown sugar

1/2 C. agave syrup

1 C. coconut oil

2 C. quick cooking oats
2 Eggs

1/3 C. vanilla soy milk

1/4 C. raisins
1 tsp. vanilla

Sift together flour, baking soda, salt and cinnamon. Add oats, coconut oil, sugar, agave syrup, eggs, milk and vanilla.
Beat until blended.
Drop by tablespoonfuls on parchment lined cookie sheet.

375° oven 10-12 minutes until golden.


10 Perdue chicken cutlets

1 bottle Annie’s Natural’s Organic Papaya Poppy Seed Dressing  (Love, love, love this!!!)

Annie's Naturals Organic Papaya Poppy Seed Dressing

2 Tbsp. Cajun seasoning

30-40 grape or cherry tomatoes

4 Tbsp. olive oil

1 tsp. salt

Drizzle olive oil in two 13 x 9 baking dishes.  Place tomatoes evenly in each and salt.  Roll tomatoes around in oil and salt.

Place chicken cutlets in dish, arranging tomatoes evenly around them.


Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.


Bake at 350 F for 20-25 minutes.  Mine were still slightly frozen so I let them stay in the oven an extra 10 minutes.

I also sprinkled them with a little colby jack cheese (optional).


Meanwhile, I cooked some quinoa.  I got a deal on Wholesome Kitchen and tried the Savory Dried Fruit and Nut.  I cooked it according to the directions.  Next time, I would add in some heat, like maybe peppers.  It was tasty, but more sweet and less savory than I expected.

Wholesome Kitchen savory-dried-fruit quinoa


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