Recipes

Easy Cheesy Enchiladas

Ingredients:

  • 1 lb skinless, boneless chicken, cut into small pieces
  • 1 onion, cut into long strips
  • 1 green pepper, cut in long strips
  • 1 can black beans, cooked
  • GF Taco Seasoning
  • GF Enchilada Sauce ( we used Frontera from Wegmans)
  • 6 GF brown rice tortillas
  • 1 cup mexican four cheese, grated
  • 3 tbsp cooking oil
  • Oil spray

Cook the chicken in oil on high heat. Add onions, let them sauté. Then add the green peppers. Add taco seasoning to taste. Sauté until fully cooked.

Preheat oven to 375 degrees. In a large baking pan, spray cooking oil spray. Prepare one tortilla at a time. Place a single tortilla in a plate. Place small amount of chicken, onion, and green pepper mixture in the middle. Top with black beans and cheese. Fold both sides of the tortilla to the middle. Place the filled tortilla in greased pan with the folds facing down. Repeat this procedure with remaining tortillas. Place tortillas closely in the baking pan. Pour enchilada sauce on top of the tortillas. Sprinkle remaining cheese across the the tortillas. Bake enchiladas for 15 minutes. Enjoy!

Moussaka

Meat Ingredients:

  • 1 lb ground turkey breast
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cherry tomatoes, cut into small pieces
  • 1/4 cup fresh parsley, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • Salt and pepper to taste

Saute onions until brown in a medium- large pan. Add garlic, meat, tomatoes, and all spices. Cook until the meat is dark brown. Takes approximately 15-20 minutes.

Vegetable Ingredients:

  • 1 medium sized eggplant, cut into thin slices
  • 1 zucchini, sliced
  • Olive oil
  • Salt and pepper to taste

Cover baking pan with aluminum foil. Place sliced eggplants and zucchinis on the foil. Spray olive oil over the vegetables. Sprinkle with salt and pepper. Broil until browned.

Bechamel Sauce Ingredients:

  • 1 stick of unsalted butter (8 tbsp)
  • 1/2 cup GF multi-purpose flour (we used King Arthur Flour)
  • 2 cups of milk, warmed
  • 4 egg yolks, whisked
  • 1/2 tsp. nutmeg

Melt butter over low heat. Add the flour while consistently stirring the mixture. Stir until light brown. Add warmed milk steadily while stirring. Turn off the heat and add the beaten egg yolks and nutmeg to the mixture. Turn heat back on and continue stirring until yolks are blended and mixture is thick.

Other Ingredients:

  • 1/2 cup mozzerella cheese, grated
  • 1/4 cup GF breadcrumbs (I used Schar)
  • Oil Spray

Putting together the Moussaka:

Preheat oven to 350 degrees. In a large baking dish (about the size used for lasagna), spray the oil spray and sprinkle breadcrumbs across the bottom. Place one layer of eggplant and zucchini. Top it with the meat. Sprinkle grated cheese layer over the meat. Then, place a second layer of eggplant and zucchini, followed by the bechamel sauce. Spread sauce evenly, to the ends, and down the sides of the baking dish. Cover top with the remaining grated cheese. Put moussaka to bake for 45 minutes or until top is golden brown. Allow time for dish to cool before serving. Enjoy!

Spinach and Tomato Quiche

Ingredients:

  • 1 prepared GF pie crust (I use the Whole Foods Gluten-Free Bakehouse Pie Crust)
  • 1 (10 oz) frozen chopped spinach, thawed and drained
  • 1/2 cup onions, cut in long strips
  • 1 cup cheddar cheese
  • 4 oz ricotta cheese
  • 2 oz low-fat sour cream
  • 4 eggs
  • 1/2 cup milk
  • 1 tbsp  honey mustard
  • 1 tomato, sliced
  • Salt and Pepper to taste

Bake pie crust individually. Time and temperature depends on the brand of the crust. Follow instructions given on the package.   After the crust is baked, set temperature to 375°. Make sure spinach is fully drained. Sauté the onions until golden brown. Layer the baked curst with the drained spinach on the bottom, the golden brown onions over the spinach, and cheddar cheese over that.Next, combine the sour cream, ricotta cheese, eggs, milk, mustard, and any salt and pepper, if you desire, in a medium-sized mixing bowl. Mix well. Pour the mixture over the spinach, onion, and cheese layers. Place four tomato slices on top of the quiche. Bake for 45 minutes and check to see if its baked by inserting a knife in the center and seeing if it comes out clean. If not, then bake for longer. Let the quiche cool down for 5-10 minutes.

“Saumon à l’ail” (Salmon with Garlic)

Ingredients:

  • 2 cloves of garlic (minced)
  • 6 tbsp. of light olive oil
  • 1 tsp. of dried basil
  • 1 tsp. of salt
  • 1 tsp. of ground black pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. fresh parsley (chopped)
  • 2 (6 oz. )fillets of salmon

Preheat oven to 375° F. In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place salmon in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for one hour. Place fillets in aluminium foil, cover with the marinade, and seal. Place sealed salmon in a glass dish and bake for 25-30 minutes, or until easily flaked with a fork.

Mesquite Chicken Salad

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • 1 onion (finely chopped)
  • 2 tbsp. mesquite seasoning
  • 1 head of iceberg lettuce
  • 1 tomato
  • 1 cup of corn
  • 1/4 cup of cilantro
  • 1/2 cup of Mexican cheese
  • Low-Fat Ranch Dressing

Cut the chicken into 1-inch pieces. Pour olive oil into skillet and sauté the onion, until lightly browned. Add chicken into skillet with mesquite seasoning, and sauté until chicken is cooked. Cut lettuce. Wash and dry lettuce, cilantro, tomatoes, and corn. Chop cilantro and dice tomatoes into small pieces. In a large serving bowl, mix lettuce, tomatoes, cilantro, corn and cheese. Mix thoroughly. Add chicken and mix again. Add dressing to taste. Enjoy!