Cheesy

Veggie Lasagna

Ingredients:

  • 8 pieces of Tinkyáda Organic Brown Rice Pasta Lasagne*
  • 10 ounces of frozen chopped spinach, thawed**
  • 1 cup broccoli, chopped
  • 1 cup asparagus, chopped
  • 24 ounces of marinara sauce
  • 8 ounces part skim ricotta cheese
  • Mozzarella cheese, grated
  • Italian spices
  • Olive oil
  • Salt

Preheat the oven to 350°F. Place the lasagna in a large pan of boiling water for approximately 10 minutes, allowing the lasagna to cook. Add spinach, broccoli, and asparagus to another pan; add olive oil, Italian spices, and salt to the veggies. Allow to them cook for approximately 5 minutes. Layer a large rectangular dish with marinara sauce followed by 3 pieces of lasagna. Make sure the lasagna completely covers the surface area of the dish. Then add half of the prepared veggies and spread evenly. Add half of the ricotta and spread evenly. Repeat the layering: add sauce, followed by 2 pieces of lasagna, veggies, and ricotta. For the last round of layering, add a thin layer of sauce, 3 pieces of lasagna, the remainder of sauce, and mozzarella cheese to cover the sauce. Bake the lasagna for 30 minutes.

*I have been using Tinkyáda lasagna for many years and have made many delicious lasagnas! However, feel free to use any brand of gluten-free lasagna that is to your liking

**You can also use fresh spinach if you desire

Spicy Chicken Quesadilla

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. of olive oil
  • 1 onion
  • 2 medium green peppers
  • 1 cup of Mexican Cheese
  • 1 bottle of mild/medium taco sauce
  • 1 head of iceberg lettuce (finely chopped)
  • 1/4 cup of cilantro (chopped)
  • Sour Cream
  • Taco Seasoning
  • Cooking Oil Spray (PAM)

Kitchen Aids:

  • Quesadilla Maker

Cut the onion into long strips and sauté in olive oil in a skillet. Cut chicken into thin strips. Add the chicken into the skillet with the onions. Add taco seasoning and continue to sauté the chicken until it is almost cooked and onions are lightly browned. Cut the green peppers into strips and add it to the skillet. Sauté until all of the ingredients are cooked. If necessary, add additional taco seasoning to taste.

Turn on the quesadilla maker and spray with cooking spray. Place one tortilla on the maker. Layer with chicken mix, lettuce, cilantro, cheese, and taco sauce. Place second tortilla on top and close the quesadilla maker. Heat the quesadilla per instructions given with the maker (usually  3-4 minutes). When ready, carefully remove quesadilla from maker and cut into six pieces. Serve with sour cream. Enjoy!

June 2014: Goldfish Puffs Mega Cheese

Howdy! It’s been a pretty quiet month on the blog, but I’m excited to say that things are about to change! I have some big plans for this summer… And yes, they involve food and a kitchen! So anyways, as you can tell, I barely managed to squeeze in this month’s product of the month, but as I always say, better late than never, right? I’ve been wanting to try this product for awhile, but initially I couldn’t get my hands on it. As I awaited the day I would  finally eat gluten-free goldfish, I had built pretty high expectations. And unfortunately, the product did not live up to my idealized standards.

I was expecting a gluten-free carbon copy of the much-loved, cheesy snack. Sadly, the snack didn’t smile back! Goldfish Puffs are essentially large, golden, fish-shaped Cheetos. They are nothing like the small, Cheez-It like goldfish. I suppose I should have realized they wouldn’t or rather couldn’t be the same because the packet indicated it was “baked” and they are titled Goldfish Puffs. If you enjoy Cheetos, you will definitely enjoy the light and airy snack with a big flavor. However, they are nothing like the original goldfish. Honestly, a closer gluten-free alternative would be Schar’s Cheese Bites- the only thing missing is the fun goldfish shape! Also, they have other flavors aside from Mega Cheese. The other two flavors are Cheddar Bacon and Buffalo Wing. Honestly, those artificial flavors don’t sound quite appetizing to me, but again, if you are adventurous with your Cheetos flavors, then heck, go for it!

So overall,  this product left me with mixed feelings. As goldfish- they disappointed me because my expectations for one of my favorite childhood snacks were not met; however, as a snack- they are not half bad!

Any new gluten-free products on the market that you’ve tried? Comment below!

Cheers,

Anika

 

December 2013: Chebe Original Cheese Bread Mix

It truly is the most wonderful time of the year! Bundling up next to the fireplace in a cozy blanket and enjoying a bowl of hot soup is perfect for this chilly weather. Whether eaten alongside a bowl of soup or just by itself, I bring you warm, delectable, cheesy, and porous gluten-free bread rolls! I have been using Chebe’s Pizza Crust Mix for many years because of the flavorful Italian spices and texture. Earlier this year, I tried Chebe’s Garlic-Onion Breadstick Mix. My family and I enjoyed these freshly baked, but after a day or two, the taste was a little off. The cheese bread mix, however, makes a delicious gluten-free roll. It is crispy on the outside and chewy on the inside. It reminded me of the cheese bread with a guava sauce we were served at Chifa in Philadelphia. Chebe’s Original Cheese Bread Mix is quick and easy  to make and perfect for the holidays!

Cheers,

Anika

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Cheesy Green Bean Casserole

Ingredients:

  • 2 (16 oz.) packages of French Cut Green Beans
  • 1 bottle (16 oz.) of Ragu Alfredo Sauce (or any other of your favorite Gluten-Free Alfredo Sauces)
  • 3/4 cup low-fat milk
  • 2 cups shredded Cheddar cheese
  • 1/4 pound of sliced cheese (Velveeta, Kraft Singles, etc.)

Preheat oven to 325°F. Apply cooking spray to a casserole dish. In a bowl, combine Alfredo sauce, milk, and cheddar cheese and mix well. Layer the bottom half of the casserole dish with 1/2 of the green beans and pour half of the Alfredo mixture over it. Cover that with half of the sliced cheese. Repeat the layering (green beans, Alfredo mixture, and then remaining sliced cheese on top). Bake for 30-40 minutes.

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!