GF Buffalo Chicken Pasta

1 box gluten free penne; prepare following instructions on the box.

2 boneless, skinless chicken breasts; cooked and chopped

1 package cream cheese

¼ cup ranch dressing

½ cup franks hot sauce

1 bag of shredded cheddar cheese (2 cups)

Instructions:

Preheat oven to 350*

Spray 9x13 pan with non-stick

In a large bowl, mix together cream cheese, dressing, and hot sauce.

Then add chicken and pasta stir to coat.

In 9x13 pan add mixture and top with shredded cheese.  Cover dish with tin foil and bake for 20 minutes. 

Makes 6-8 servings.

GF Chicken Goat Cheese Pasta

1 box gluten free penne pasta; prepare following instructions on the box

2 tablespoons olive oil

2 boneless skinless chicken breasts; cooked and cut into ½ inch pieces

salt and freshly-ground black pepper

1 shallot, peeled and minced

6 cloves garlic; minced

1 bunch (about 1 pound) asparagus, blanched cut into ½ inch pieces

1 container fresh baby belle mushrooms

8 oz goat cheese

1/3 cup milk

1/2 cup grated Parmesan cheese

Instructions:

In pan over medium heat add olive oil, shallot, and garlic; cook for 5-minutes.

Add mushrooms stir often until cooked through.

Add milk; scraping pan to deglaze.  Once heated add goat cheese and parmesan; stir until melted.

Add chicken, asparagus, and penne; stir to coat.

Makes 4-5 servings.

Brussel sprout and bacon pasta

1 box penne pasta; prepare following instructions on the box

1 lb of Brussel sprouts; cut in half and trim ends

1 medium yellow onion, diced

4 Tbsp extra virgin olive oil (split in two)

2 cloves garlic, chopped

1 cup chicken stock

2 cup cream

1 1/4 tsp salt

3/4 tsp pepper

½ cup Parmesan cheese, shredded

6 strips bacon, cooked and chopped

2 Tbsp corn starch

Instructions:

Preheat oven to 400*

Line baking sheet with aluminum foil, spray with non-stick

Place Brussel sprouts and onion on foil, top with 2 Tbsp olive oil, ½ tsp salt and ¼ tsp salt. 

Roast Brussel sprouts and onions for 20 minutes; turn halfway through roasting.

In a large sauce pan over medium heat add 2 Tbsp of olive oil add garlic and bacon.

Sautee for 5-minutes; add chicken stock, 1 cup cream, ¾ tsp salt and ¼ tsp salt.

Heat for 10-minutes; add Parmesan cheese stir until melted.

In a separate bowl add 1 cup cream and corn starch; whisk until blended then add to sauce. 

Add roasted Brussel sprouts and onions to pan.

Heat sauce 10-15 minutes at a low heat, stirring often.  Add cooked penne.  Stir to coat.

Makes 4 to 5 servings.

Blueberry muffins (dairy and gluten free)

2 cups almond flour

2 eggs

1/4 cup maple syrup

1/2 teaspoon baking soda

1 1/2 Tablespoons apple cider vinegar

1/2 teaspoon sea salt

1 Tablespoon vanilla

2 Tablespoons olive oil

1 cup frozen/fresh blueberries

Preheat oven to 350*

Mix all ingredients together, except for the blueberries.

Once all the ingredients are combined, fold in the blueberries.

Spoon batter into each lined muffin pan

Bake 20-25 minutes.

Makes 12.

Apple Pie Cupcakes

1 white/yellow box cake mix (plus required ingredients listed on the box)
1 can apple filling

Frosting:
1 cup butter, room temperature
2 cups powdered sugar
1 tsp brown sugar
1 tsp cinnamon
2 Tbsp milk
1 tsp vanilla
1/4 tsp nutmeg

Preheat oven to designated temperature on the cake mix box for cupcakes.
Prepare cupcakes by following cake box instructions.
Cool to room temperature.
Cut out center of cupcake, add 1 Tbsp of pie filling, replace cupcake center.

Mix frosting ingredients together, place in a frosting bag, frost cupcakes.

Makes 24.

GF Blueberry Granola Bars

3 ripe bananas mashed
1 tsp vanilla
1 tsp cinnamon
1/4 tsp Himalayan salt
2 cups rolled outs
1/2 cup dried blueberries, chopped
1/2 cup sliced almonds
1/2 cup sunflower seeds, unsalted
1/2 cup pepita seeds (shelled pumpkin seeds), unsalted
1/4 cup hulled hemp seeds
1/4 cup chia seeds

Preheat oven to 350*F
Cover a 8x12 baking sheet with parchment paper

Combine bananas, vanilla, cinnamon, and salt together.
Then add the remaining dry ingredients.
Mix together well.
Spread mixture out onto the parchment paper, press firmly to mold
Bake for 25 minutes
Place pan on cooling rack for 10 minutes
Remove the granola slab on the parchment paper onto the rack and let cool completely.
Cut into 14 bars (servings)
Wrap in parchment paper individual to freeze

Spinach lasagna (dairy and gluten free)

1 package DeBole's lasagna rice noodles - ready to bake

1 package Daiya mozzarella style shreds

1 package Bird's eye frozen spinach - thawed and drained (ring out all liquid)

1 egg

2 cups ricotta cheese (dairy free) - see previous recipe - need to make 1 day in advance to set

4 cups marinara (homemade) - see previous recipe

non-stick spray

Preheat oven to 350*.  Spray glass 9x13 dish with non-stick spray.  Mix in a bowl the ricotta and spinach with 1 whole egg.  Spread 2 cups of the marinara on the bottom of the dish.  Arrange a layer of noodles over sauce (use half the package).  Spread half of the ricotta mixture over the noodles and sprinkle 1 cup of Daiya on top of the ricotta mixture. Spoon the remaining marinara over the ricotta.  Arrange the next layer of noodles over the sauce, followed by the remaining ricotta mixture and the remaining Daiya.  Cover with tinfoil and bake for 50 minutes.  Remove tinfoil and bake an additional 10 minutes.  

Makes 9 servings.  Approximately 300 calories per serving.