Easy Quinoa Stuffed Peppers

5-8 red bell peppers
1 1/2 cups quinoa
3 cups water
1 tub fresh salsa (mango salsa is good)
1 can corn
1 can beans (black, pinto, kidney - whatever you have in the pantry)
2 cups cheese (cheddar, mexican, mozarella - pick your favorite)
1/2 onion, diced
2-3 tablespoons vegetable oil

1. Place quinoa and water in rice cooker. Turn rice cooker on. 
2. Slice peppers in half lengthwise and remove seeds. You can remove the stem if desired. Place pepper halves in boiling water and boil until peppers just begin to soften (about 5 minutes). Remove peppers from water and place on a jelly roll pan (or a couple of 9x13 pans) lined with foil (for easy clean up).
3. Dice the onion and saute with a little vegetable oil. Cook until onions are translucent.
4. Add beans, corn, and salsa to the onions and stir to combine. Cook until all ingredients are warm.
5. Add prepared quinoa to the filling mixture. Stir to combine.
6. Spoon the filling mixture into the peppers and top with cheese.
7. Bake at 350 for 8-10 minutes or until cheese melts.

Mom's Famous Lasagna

1 jar Ragu spagetti sauce (or if you are feeling ambitious, you could make your own...)
1 cup water
1 lb ground hamburger (or ground turkey)
16 oz. cottage cheese
mozarella cheese (lots)
2 boxes gluten free lasagna noodles

1. Cook hamburger/turkey thoroughly. Drain and rinse.
2. Mix Ragu sauce and water. Spread a thin layer on the bottom of a 9x13 pan.
3. Lay down one layer of noodles, placing them carefully to cover the entire pan.
4. Lay down a layer of cottage cheese (about 8 oz.) and mozarella cheese.
5. Lay down another layer of noodles, placing them carefully to cover the entire layer of cheese.
6. Mix the remaining Ragu sauce with the ground hamburger/turkey. Pour a layer of Ragu/meat (about half of what remains) on top of the noodles.
7. Repeat steps 3-6 until all ingredients are gone.
8. Cover pan with a greased piece of foil. Bake at 325 degrees for 90 minutes.

Roasted Sweet Corn and Tomato Soup

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes. 
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.

Another amazing recipe from Our Best Bites:  http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/