Wednesday, October 24, 2012

Macaroni Vegetable Salad

When I was sick and in the middle of a move a dear friend brought us over a meal. It was so good! Much better then the Chex I had been eating for every meal while life was so crazy. I attempted to recreate it here.


8- 16 oz Rice Noodles of your choice cooked and drained according to package directions (More or less depending on if you want more veggies versus pasta)
1 cup Tomatoes Diced (pictured above I used yellow and red tomatoes, but I've also used grape tomatoes and those are very good)
Handful of Spinach washed and cut into ribbons or chopped
1/2 Red Bell Pepper chopped into small pieces
2 Cellery stocks chopped into small pieces
1 Small head of broccoli chopped into bite sized pieces (Optional. I happened to be out of broccoli the last time I made this)
Italian Dressing of your choice
Chicken (optional)

Mix all of the vegetables and pasta. Add dressing and mix well. In the above picture I added some chicken that I had previously canned. We have also added grilled chicken which is wonderful in the summer.

Sunday, October 14, 2012

Strawberry Cake

 Our little girl loves strawberries so for her first birthday I searched for a gluten free strawberry cake recipe. I found this recipe over at gluten free mommy. I topped it with a cream cheese frosting. I didn't have almond mill so I substituted millet. It was pretty tasty and the birthday girl loved it. 

Taco Bake

A new favorite in our family is Taco Bake. It is adapted from this recipe I spotted on Pinterest:

3 cups cooked taco seasoned meat.
1 15oz. can tomato sauce
1 green or red pepper chopped (sometimes I add two because we really like peppers in our house)
1 package of gluten free spiral pasta cooked and drained (I have used rice noodles or corn noodles. Both turn out well.) 
1 cup sour cream
1 cup shredded cheddar cheese, divided

In a large sauce pan combine: taco meat, tomato sauce and peppers. Bring to a boil.
Meanwhile combine pasta and sour cream in 8x8 baking dish. Sprinkle with 1/2 cup cheese. Top with meat mixture. Bake, uncovered, at 325 for 25 minutes. Sprinkle with remaining cheese and bake an additional 5-10 minutes until cheese is melted.

I recommend doubling the recipe. It's great for leftovers.