Lasagna Roll-Ups

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Gluten-Free Lasagna Roll-Ups

We love lasagna at our house, but truth be told, I don’t make it very often because it’s so labor-intensive. But sometimes, it’s just worth the effort! I decided to try lasagna a little differently; I was hoping it wouldn’t be as laborious, but it is. However, I am thrilled with the results, and so is my family! So every once in a while, when you have a little more time to devote to dinner, this is fabulous. And get the family involved — kids can sprinkle the cheese on and help roll up the noodles — and many hands make the process quicker . . . usually.

What you need:

1 1/2 pounds ground beef, venison or turkey

1 1/2 jars GF spaghetti sauce

Gluten-free lasagna noodles

Regular lasagna noodles

1 large tub cottage cheese

3/4 cup Parmesan cheese

1 tablespoon parsley

1 teaspoon oregano

1 teaspoon basil

1 2-cup bad shredded mozzarella cheese

 

Preheat oven to 350 degrees.

Now remember, I’m feeding 3 gluten-free people and 3 non-gluten-free people, so I boiled GF lasagna noodles first, then patted them dry carefully and laid them on a cutting board.  (Don’t over cook noodles — cook until almost done — they will cook more in the oven.)  (While I was putting together the GF Lasagna Roll-Ups, I boiled the regular noodles.)  Boil as many noodles as you think you’ll need (I made 3 each for my husband and teenage boys, 2 for me and 1 for each of my younger kids. Then I made 1 or 2 extra in case someone wanted more or for lunch leftovers!)  Brown the meat while the noodles are boiling; drain then add 1 jar spaghetti sauce & heat through.

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Mix Parmesan cheese & spices in separate bowl.

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On each noodle, spread about 3 tablespoons meat/sauce mixture followed by 2 tablespoons cottage cheese (spread it out), sprinkled with 1 teaspoon Parmesan cheese mixture and finally some mozzarella cheese. Carefully roll up and place in prepared pan (sprayed with cooking spray). If you’re doing both GF and regular noodles, 2 separate pans is important (each 8×8 or 9×9 casserole dishes — or 2 9×13 pans would work too).

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Spread 1/4 jar spaghetti sauce on top and some mozzarella cheese.

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Follow same procedure with the regular noodles.

Bake at 350 degrees until heated through (about 25-30 minutes) and cheese is melted.

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I think the trickiest thing about this recipe is gauging how to spread out the ingredients evenly between the GF and regular dishes — but if you just try to keep it half and half, it works out fine. ENJOY!

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My article . . .

Hello, everyone – this is a very different post than I normally do, but I thought I would share an article that I wrote that was published recently. Feel free to pass it along to anyone that it could help.

Incidentally, research has shown that a gluten allergy/intolerance/celiac disease MAY contribute to miscarriages . . . . wish I had known that sooner.

Blessings!

http://www.charismamag.com/life/women/20127-5-ways-to-work-with-god-through-your-miscarriage

 

Sausage Egg Muffin Cups

These are yummy and CUTE! And they are fun to eat too! I love that they are super easy to make and quick too.

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Sausage Egg Muffin Cups

What you need to make Sausage Egg Muffin Cups:

1 dozen large eggs

1 thawed GF sausage roll

1/2 cup milk or milk substitute

pepper to taste

shredded cheese

 

Preheat oven to 350 degrees. Whisk eggs, pepper and milk in large bowl.  Fry sausage in large skillet; drain well.

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Carefully spoon egg mixture into muffin cups filling about halfway.  Then spoon a tablespoon or 2 sausage into each cup. (This recipe gave me 18 muffin cups.)

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Top each cup with cheese.  Bake for about 15 minutes or until egg is set & cooked all the way through.

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Top with additional cheese if desired.

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Serve with gluten-free toast & fresh fruit.

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If you have leftovers, keep them in the fridge and warm up for a snack or quick lunch.

Chicken Bacon Bleu

I’m starting this post off with an AFTER photo — the sign of a successful dinner:

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The sign of a successful dinner

So I named this Chicken Bacon Bleu because it’s like a Chicken Cordon Bleu, but I used bacon instead of ham.  And it turned out super YUMMY!  Here’s what you’ll need:

6-8 thawed chicken breasts

6-8 strips fried bacon (just cooked, not crispy)

1/2 cup gluten-free bread crumbs

1 tablespoon parsley

1 tablespoon oregano

1-2 eggs, beaten

Salt & pepper

Sliced provolone cheese (or mozzarella)

1 tablespoon Parmesan cheese

 

Preheat oven to 350 degrees.  Toast bread crumbs carefully if they are not dry (I keep mine in the freezer, so I toast them before I use them).

 

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Fry bacon.

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Pat chicken breasts dry, then place in a sealed plastic bag so you can flatten them (to make it easier to roll them up).

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Place dry, flattened chicken breasts on cutting board or tray.  Sprinkle with salt & pepper.

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Place a piece of cheese and a piece of bacon on each breast.  (I used about half piece of cheese and half piece of bacon.)

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Combine bread crumbs, parsley and oregano in separate bowl.

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Carefully roll each chicken breast around cheese and bacon. Then coat in egg and roll in bread crumbs.  Place seam-side down in 8×8 casserole dish (sprayed in cooking spray).  Sprinkle extra bread crumbs and Parmesean cheese on top.

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Cover with foil and bake for 35-45 minutes (or until chicken is no longer pink in the middle).

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Serve with mashed potatoes & salad.  GLUTEN-FREE GOODNESS!  The chicken turned out SO moist — I was very happy with how this turned out since it was my own invention and first time I made this!

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Call me crazy . . .

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Call me crazy . . . I like rice cakes.  I do!  And they are a quick gluten-free snack that is easy to make.

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Have you seen this?  Planters has a peanut butter that is GLUTEN-FREE with CHOCOLATE and died CHERRIES!  YUM-O!  You gotta try this — it’s so yummy on top of a rice cake!  It’s a real treat that is actually pretty healthy too (the peanut butter is pretty low in sugar/carbs).  If I don’t have this on hand, then I usually put peanut butter on a rice cake and top with about a dozen raisins.

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Let’s hear it for RICE CAKES!!!