Tropical Kale Salad

Salad:
1/2 cup pineapple, diced
4 large strawberries, sliced
1/4 ripe avocado, diced
1/2 cup chopped chicken (I used a Rotisserie chicken)
2 teaspoon unsweetened coconut shavings
1/4 cup pecan pieces
3 basil leaves, sliced
2 cups fresh kale leaves, shredded

Dressing:
the juice of 2 oranges
the juice of 1 lime
1/2 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
1/4 cup fresh pineapple, chopped
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rice vinegar
3 basil leaves, chopped

1. Mix all dressing ingredients in a blender and blend until smooth. Set aside.
2. Layer all salad ingredients on a plate. Top with dressing.

Adapted from: http://thehealthyfoodie.com/2012/05/02/kale-salad-with-a-tropical-twist/

Philly Cheesesteak Stuffed Peppers

3 green peppers
1 tablespoon oil
1/4 cup onions, chopped
3 cloves garlic, minced
1 lb shaved steak (maybe thin sliced roast beef would work?)
Montreal steak seasoning
2 tablespoons of mayonnaise
6 slices of pepper jack cheese

1. Cut the peppers in half lengthwise. Cut the tops off and remove the cores. Boil them on the stove top for 6-8 minutes, or until they begin to change color and become tender crisp. (Make sure they don't get too soft.) Remove the peppers from the pot and place on a foil lined cookie sheet.
2. Add oil onions, garlic, steak, and seasonings to a skillet. Cook on medium until meat is browned.Cook steak to your preference, but be careful not to overcook steak at this point since it will cook for a few minutes in the oven later. Add mayonnaise to meat mixture.
3. Rip each piece of cheese in half and place one half in the bottom of each pepper. Spoon steak mixture into peppers and top each pepper with the other half of the piece of cheese.
4. Bake until cheese is melted and enjoy!

Recipe adapted from:  http://www.wickedstuffed.com/keto-recipes/keto-recipe-philly-cheesesteak-stuffed-peppers/

Hawaiian Fried Rice

3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces

1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.

Recipe adapted from:  http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html

Lettuce Wraps

1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4.  Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.

Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

BBQ chicken salad

4 small chicken breasts, sliced
1/2 bottle Sweet Baby Ray's BBQ sauce (or other GF BBQ sauce)
2 heads romaine lettuce, sliced into bite size pieces
1 small tub cherry tomatoes, sliced in half
1 can corn corn
1 can olives, sliced
1 can black beans, drained and rinsed
three green onions, sliced thin
1/4 cup cilantro, chopped
Ranch dressing

1. Put a thin layer of BBQ sauce in an 8x8 glass pan. Add chopped onion. Add chicken. Cover with an additional layer of BBQ sauce.
2. Bake chicken for 25 minute or until cooked through. Remove from oven to cool.
3. Layer lettuce, tomatoes, green onions, cilantro, corn, beans, and olives. Top with BBQ chicken and ranch dressing.

Cake Batter Puppy Chow

10 cups rice or corn Chex cereal
1 lb white almond bark
1 small bottle sprinkles
1 cup dry gluten free yellow cake mix
1 cup powdered sugar

1.  In a large mixing bowl, measure out the cereal.  In a medium microwave safe bowl, melt the white almond bark according to package directions.
2.  Pour melted bark over the cereal and gently fold with a rubber spatula.  Add the bottle of sprinkles and mix until the cereal is evenly covered.
3.  Using a 1 gallon container with a lid, pour the covered cereal into the container then add the cake mix and powdered sugar.  Place the lid on the container and shake until the cereal is completely covered.
Makes about one gallon of mix.

Recipe found here:  http://www.mykitchenescapades.com/2012/04/cake-batter-puppy-chow-muddy-buddies.html

Grilled Pineapple Salad

one half of a pineapple
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste

1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil. 
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.

Pao de Queijo

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder.

1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times. 
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less.  If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

Recipe from Our Best Bites

Citris Pomegranate Quinoa Salad

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper 
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.

Recipe originally from Our Best Bites:  http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/

Peppermint Bark Popcorn

16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips

1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture. 
5. Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Cinnamon Bun Popcorn

12 C popped popcorn
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

Peanut Butter Cup Popcorn

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

 

1. Pop the popcorn!

2. Place the peanuts and popped popcorn in a very large bowl. 

3. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. 

4. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.Spread the popcorn onto a wax paper-lined baking sheet. 

5. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. 

6. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

 

Recipe from Our Best Bites:  http://www.ourbestbites.com/2010/08/peanut-butter-cup-popcorn/

Lasagna Soup

I love lasagna. It's one of my very favorite meals. But it's hard to make gluten free. The noodles are hard to find, they get soggy, etc. This soup definitely can't substitute for real lasagna, but it's very good. 

2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces gluten free pasta
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
shredded mozzarella for sprinkling on top

 1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes.   If you’re using dried basil, add it at this point.  Cook for about a minute. Add tomato paste and stir well to incorporate.

2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you’re using fresh, and season to taste with salt and freshly ground black pepper.

3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese.  Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2012/12/lasagna-soup/

Sweet Rolls

I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)

Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!

Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg

Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/

Green Bean Casserole

I've never been a huge fan of green bean casserole, but that's not really a surprise. I don't cook much with cream-of-anything soup (they aren't gluten free) and I don't like canned green beans. But, I was going to a big Thanksgiving dinner with friends, and this is one dish that was missing from the gluten free table so I determined to find a delicious variation to bring. This recipe comes from the Pioneer Woman, with a couple modifications to make it gluten free and really feature the green beans. Enjoy!

2-3 pounds fresh green beans
4 slices of bacon, cut into 1/4" pieces (using kitchen shears makes this really easy!)
3 cloves garlic, minced
1/2 large onion, chopped
1 chopped red bell pepper
4 tablespoon butter
4 tablespoons GF flour (I used cornstarch)
1 1/2 cups milk (I used skim)
1/2 cup half-and-half (I used fat free)
1 teaspoon salt (or more to taste)
freshly ground pepper (to taste)
1/8 teaspoon Cayenne pepper
1 cup grated sharp cheddar cheese
2 cups crushed original potato chips

1. Wash the green beans and cut off the ends. Cut the pieces into 1-2" inch chunks. 
2. Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
3. Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion, garlic, and red pepper and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
4. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle GF flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
5. Add the bacon mixture to the sauce. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with crushed potato chips. 
6. Bake at 350 degrees for 30 minutes or until sauce is bubbly.

Original recipe found here:  http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Black Bean and Sweet Potato Turkey Chili

My new favorite fall chili recipe from the fantastic ladies at Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

1. Heat a large pot to medium-high heat.  Add olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant. 
2. In same pot, add turkey and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  Saute until turkey is cooked through. 
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine.  Place lid on pot and cook for  30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving.  If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Original Recipe (slower cooker)  found here:  http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/

Easy Baked Fajitas

1 lb chicken, cut into strips (or your favorite meat)
1 can diced tomatoes
1 can diced green chiles
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I used one red and one green)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt

1. Combine vegetable oil with spices in large ziplock bag.
2. Add chicken, tomatoes, chiles, onion, and peppers. Mix to combine.
3. Place mixture in 9x13 glass pan and bake at 400 degrees for 20-25 minutes.

This dish goes well with Spanish Rice.

This recipe is perfect to make ahead and freeze. Before you add any ingredients to the bag, use a Sharpee and write the baking directions. Then complete the recipe through step 2, and put the bag in the freezer. When you are ready to cook the fajitas, pull the bag out of the freezer, defrost, and bake.

Recipe originally found here: http://eatinonthecheap.com/2011/03/24/my-thoughts-on-food-magazines-and-baked-chicken-fajitas/

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/