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"assuming all ingredients are Gluten-free"
CROCKPOT LASAGNE 
This recipe makes alot! It fills a large crockpot. 
 1 tbsp. olive oil 
1 box lasagna noodles, uncooked 
1 lb. lean ground beef 
1 lb. bulk Italian sausage (not links) 
1 large onion,chopped fine 
1 jar spaghetti sauce (24 oz.) 
1 pint carton cottage cheese 
1 pint carton ricotta chesse 
16 oz. shredded mozarella cheese 
 
Brown the meats together with the onion. Drain the fat. Break up the noodles. 
Put olive oil in the bottom of the crock pot, and spray the sides with Pam. Add 
a handful of noodle pieces, scoop in 1/3 of the meat/onion mixture. Pour on 1/3 
of the sauce, then a dollop of tomato paste. Add 1/3 of the cottage cheese, 1/3 
of the ricotta, sprinkle on 1/3 of the mozarella. Repeat again (except for the 
oil) twice. Try to finish with mozarella cheese on top. It takes less than an 
hour to prep all this including shredding the mozarella. Cook on high for about 
5 hours in the crock pot. The noodles will get soft. Let rest about 1 hr 
before serving. This is awesome!!
 
"The other item is easy chicken parm--you can adjust quantities as you see fit--nothing exact--
1 jar spaghetti sauce--I like Classico tomato basil or Emeril's tomato basil
6 tbsp Kraft Parmesan
6 small boneless skinless chicken breast halves (1 and one half pounds)
1 and one half cups shredded mozzarella cheese or Sargento shredded Italian mix cheese
 
Pre-heat oven to 375. Pour sauce into a 13x9 baking dish. Stir in 4 tbsp of the Parmesan cheese.
Add chicken, turn over to evenly coat both sides with sauce.
Cover with foil. Bake 30 min. Uncover.
Top with mozzarella cheese and remaining 2 tbsp Parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted."
 
"Probably the easiest (if Not cheapest) dish is that old "one cup of" fruit 
salad. Kids tend to like it, too. You know the one: 1c. marshmallows, 1c. 
pineapple, 1c. mandarin oranges (drained), 1c. shredded coconut, and 1c. 
walnuts. Mix and refrigerate overnight. Serve."
 
"Marsala Chicken-and-Mushroom Casserole 
Ingredients:
2 tablespoons butter 
1 tablespoon canola oil
10 ounces sliced mushrooms 
1 1/2 tablespoons sweet rice flour (found at Asian groceries or health food stores)
1/2 cup marsala wine or white wine (make sure GF- some fortified wines are not)
1/2 cup heavy cream or half and half
2 1/4 cups water
2 tablespoons chopped flat-leaf parsley 
Salt and pepper 
1 cup long-grain rice 
2 packed cups coarsely chopped rotisserie chicken 
2 tablespoons grated parmesan cheese 
 
Directions: Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add canola oil, sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream or half-n-half and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more."
 
"Warm Green Beans & Brown Rice with Sesame Dressing
Mix a sauce of:
1 1/2 tsp. Dijon mustard
1 garlic clove, minced
2 T. rice vinegar
3 T. wheat-free tamari
1 T. sesame oil
3 T. canola oil
 
Make 4 servings worth of Uncle Bens Instant Brown Rice. Saute 1 package of chicken breast that comes in small pieces, in a little 
olive oil & fresh garlic. Microwave 1 package of already washed green beans (I put them in a glass 
dish to microwave). Toss everything together with 3/4 cup of toasted raw peanuts and place in a 
9 X 13 dish. Sprinkle with sesame seeds and enjoy."
 
"Crispy Potato Crust Quiche
From the kitchen of: Rita Malkin
Crust:
1 package shredded potatoes (I use Simply Potatoes)
1 tsp. salt
1 egg, lightly beaten
Cooking spray
Olive oil
 
Preheat oven to 400°F. Spray a 9” pie pan or a 7”x11” rectangular pyrex dish. 
Place shredded potatoes in a large bowl. Mix in salt and eggs until well combined. 
Press potatoes into pan and up sides. If mixture is too sticky, dip fingers lightly in water. 
Bake crust for 30 minutes or until it begins to turn golden brown. Brush occasionally with olive oil. 
After crust browns remove from oven to cool for 5 or 10 minutes. Reduce oven temp to 350°F to complete the rest of the recipe.
 
Filling:*
1 Tbs. unsalted butter
½ cup chopped onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 ½ cups shredded Swiss Cheese or Monterrey Jack
½ cup shredded smoked Gouda (ir other white cheese of your choice)
4 large eggs
1 ½ cups light cream
4 or more drops Tabasco (optional)
Salt and Pepper
 
In a medium skillet melt butter over medium heat and cook onion until tender. Stir in mushrooms and garlic and cook until golden brown.
Combine cheeses and spread evenly over bottom of baked potato crust. Take onion, garlic and mushroom mixture and spread evenly over the cheeses.
In a bowl, whisk together eggs and cream, and Tabasco, if desired, seasoning with salt and pepper to taste. Pour liquid over vegetables and cheese. 
Reduce oven temp to 350°F and bake for 40 minutes or until firm. Allow quiche to cool for at least 15 minutes before cutting into squares or wedges and serving. *1/2 cup chopped ham, a good salsa, or chopped, well-drained spinach or artichokes make excellent additions to the quiche filling. Actually, almost anything makes a good addition. Try your favorite bruschetta topping, as well."
 
"ROASTED YAMS
5 yams, cut in 1 inch cubes
5 scallions, chopped
3 sprigs fresh sage leaves, minced
1 tsp. salt & 1/4 tsp. pepper (to taste)
1/4 C. olive oil
 
Preheat oven to 350ºF. (325ºF for glass pan) Spray a 9 x 13 x 2&1/2" baking pan with oil. Put yams in pan, then onions, sage & salt and pepper.
Drizzle with olive oil. Stir. Roast in oven for 45 min. or until sharp knife or fork goes easily into yams."
 
"How about applesauce salad: One 15 oz can unsweetened applesauce, one small box jello (like cherry or orange), 1 cup boiling water. Dissolve jello in water, stir in applesauce, refrigerate until firm or overnight. Perfect! Easy to double."
 
"Layer in the following order in a crockpot - all raw: 
 4 pieces of bacon
1 pound of hamburger (mold to cover entire bottom of crockpot
1 medium onion, chopped
1 bag of baby carrots
5 medium potatoes, peeled and thinly sliced
S&P
Cover with 1 can of PROGRESSO mushroom soup (READ LABEL)
1 packet of GF Onion Soup Mix
 Cook for 6 hours on high"
 		 	   		  
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