Gluten Free Lasagna Bacon-Marinara Rolls

 

 

 

 

Gluten Free Lasagna Bacon-Marinara Rolls
 
Prep time
Cook time
Total time
 
Gluten Free Lasagna Bacon-Marinara Rolls
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 boxes Tinkyada Pasta Joy Brown Rice Pasta Lasagne - gluten free
  • 1 (12 oz) package Hempler's Uncured Bacon - gluten free
  • 1 (29 oz) Hunts Tomato Sauce - gluten free
  • 1 (6 oz) Hunts Tomato Paste - gluten free
  • 1 (32 oz) Ricotta cheese
  • ½ cup grated parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup water
  • olive oil
  • pinch of McCormick Red Pepper Flakes - gluten free
  • 2 garlic cloves, chopped
  • 1 large onion, diced
  • 2 tablespoons fresh thyme, chopped
  • ⅓ cup fresh basil, chopped
  • 2 large eggs
  • kosher salt
Instructions
  1. Cut the bacon into 1 inch pieces. Heat a large saucepan over medium heat then cook the bacon for about 5 minutes (do not overcook this time). Transfer to a plate. Discard the bacon grease from the pan and add a splash of olive oil. Saute the onion until soft about 6 minutes then add the pepper flakes, bacon, basil, water and tomato sauces. Stir and season with salt. Cover and simmer for about 1 hour stirring few times.
  2. Cook the pasta about 8 minutes (al dente) in a large pot of boiling water. Rinse with cold water and drizzle some olive oil to prevent the pasta from sticking.
  3. In a large bowl, combine the ricotta cheese, ¼ cup parmesan cheese, eggs, thyme and 1½ cups mozzarella cheese.
  4. Preheat oven to 375 degrees F.
  5. Coat the bottom of a 15 by10 inch baking dish with 1½ cups marinara sauce.
  6. On work surface, you can use aluminum foil and spread about 3 tablespoons of the cheese mixture down the center of each pasta. Roll them up and arrange them on the pan. Spread the remaining sauce the sprinkle with the remaining mozzarella cheese and parmesan cheese.
  7. Bake for about 1 hour until cheese has melted. Let stand for few minutes before serving.
Notes
You might not need the 2 boxes of the noodles but it's best to have extra to work with because they shred very easily while cooking.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Teriyaki Salmon with Bok Choy

 

 

 

Gluten Free Teriyaki Salmon with Bok Choy
 
Prep time
Cook time
Total time
 
Gluten Free Teriyaki Salmon with Bok Choy
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 slab sockeye salmon, cut into 4 to 6 servings
  • few baby bok choy, washed and cut lengthwise
  • 5 tablespoons San J Teriyaki Sauce - gluten free
  • 1 tablespoon raw honey - naturally gluten free
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons Eden Mirin - gluten free
  • salt and pepper
  • toasted sesame seeds
  • green onions, sliced
Instructions
  1. Preheat oven to 350 degrees F.
  2. Arrange salmon and bok choy on a rimmed baking sheet. In a small bowl, combine the mirin, sesame oil, honey, teriyaki sauce, ginger and season with salt and pepper. Drizzle sauce mixture over the salmon and bok choy. Bake for 25 minutes until done. Serve with rice and garnish with green onions.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Baked BBQ Chicken Drumsticks

 

 

 

Gluten Free Baked BBQ Chicken Drumsticks
 
Prep time
Cook time
Total time
 
Gluten Free Baked BBQ Chicken Drumsticks
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 4 pounds chicken drumsticks
  • Sweet Baby Ray's BBQ Sauce - gluten free
  • 2 tablespoons McCormick garlic powder - gluten free
  • 2 tablespoons McCormick paprika - gluten free
  • 2 tablespoons McCormick chili powder - gluten free
  • 2 tablespoons McCormick onion powder - gluten free
  • 1 tablespoon McCormick ground ginger - gluten free
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
Instructions
  1. In a small bowl, combine all the spices. Pat dry the chicken with paper towels and coat chicken with dry rub. Cover and let it marinate for 1 hour to 3 hours before baking.
  2. Preheat oven to 425 degrees F.
  3. Arrange chicken onto a roasting pan. Make sure to grease the pan. Bake for 35 to 40 minutes until crispy. Brush with bbq sauce then continue cooking for few more minutes.
  4. Serve

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Pork Tenderloin with Apple Salad

 

 

 

Gluten Free Pork Tenderloin with Apple Salad
 
Prep time
Cook time
Total time
 
Gluten Free Pork Tenderloin with Apple Salad
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 pork tenderloins
  • 1 teaspoon McCormick ground cumin - gluten free
  • 1 teaspoon McCormick ground garlic - gluten free
  • 1 teaspoon McCormick ground coriander - gluten free
  • 3 tablespoons fresh oregano - minced
  • salt and pepper
  • olive oil
  • SALAD
  • 1 granny smith apple, julienne
  • 1 cup shredded green cabbage
  • 1 lemon, juiced
  • ⅓ cup walnuts, toasted and chopped
  • ¼ cup grapeseed oil - naturally gluten free
  • olive oil
  • 1 teaspoon sugar
  • 3 garlic cloves, roasted
  • salt and pepper
Instructions
  1. Pat dry the tenderloin and place in a large bowl.
  2. Combine all the seasoning and season the pork on all sides. Cover and marinate for 3 hours in the fridge.
  3. Preheat oven to 450 degrees F.
  4. Heat an oven proof pan to medium high heat then add a splash of olive oil. Sear the tenderloins on all sides for 10 minutes. Transfer tenderloins into the oven and roast for 20 minutes. Let stand for 5 minutes before slicing.
  5. Meanwhile, wrap the garlic cloves in a aluminum foil and roast for 30 minutes. When done squeeze out the roasted garlic and mash with a fork. Combine all the other salad ingredients in a large bowl. In another small bowl, whisk together the lemon juice, grapeseed oil, sugar, roasted garlic, splash of olive oil and season with salt and pepper. Top salad with roasted walnuts. Serve tenderloins with the apple-cabbage salad.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Pan Seared Salmon with Melon Salsa

 

 

 

 

Gluten Free Pan Seared Salmon with Melon Salsa
 
Prep time
Cook time
Total time
 
Gluten Free Pan Seared Salmon with Melon Salsa
Author:
Recipe type: Main
Serves: 4
Ingredients
  • fresh salmon, cut into serving pieces
  • McCormick Ground Garlic - gluten free
  • salt and pepper
  • olive oil
  • 4 tablespoons butter, melted
  • SALSA
  • 1 cup honeydew melon, diced
  • 1 cup cantaloupe, diced
  • 1 jalapeno, minced
  • 1 lime, juiced
  • ⅓ cup fresh cilantro, chopped
  • ½ of red onion, diced
  • olive oil
  • salt and pepper
Instructions
  1. Season salmon fillets with salt, pepper, garlic and drizzle melted butter all over.
  2. Preheat a cast iron pan or non stick pan to medium high heat. Sear the salmon about 3 to 4 minutes per side depending on the thickness. Transfer to a platter.
  3. In a medium bowl, combine the melon, jalapeno, red onions, a splash of olive oil, cilantro, lime juice and season with salt and pepper.
  4. Serve salmon with the salsa.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •