Gluten Free Eggplant Parmesan

 

 

 

 

Gluten Free Eggplant Parmesan
 
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Gluten Free Eggplant Parmesan
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 1 pound ground Johnsonville Mild Italian Sausage- gluten free
  • salt and pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • MARINARA SAUCE
  • 1 can (29 oz.) Hunts Tomato Sauce - gluten free
  • 1 can (14.5 oz.) Hunts Diced Tomatoes with Basil, Garlic and Oregano - gluten free
  • 1 can (6 oz.) Hunts Tomato Paste - gluten free
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • ⅓ cup fresh basil, chopped
  • 3 garlic cloves, minced
  • black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the eggplants lengthwise and scoop out the middle leaving about ⅓ inch around the sides. Brush olive oil inside the eggplants and roast facing up for 20 minutes then set aside.
  3. Heat 2 tablespoons olive oil on a large saucepan. Add half of the garlic and onions, saute until translucent about 5 minutes. Then add the tomato sauces and fresh basil. Simmer for 10 minutes and season with salt and pepper.
  4. Heat a large pan over medium high heat then add 1 tablespoon olive oil and the remaining minced garlic. Saute for few seconds then add the Italian sausage.. Cook the sausage breaking up as you go about 10 minutes. Add half of the sauce mixture and cook for 2 more minutes.
  5. Add the remaining sausage mixture with the marinara sauce before spreading over the bottom of a baking dish. Arrange the eggplant shells on the baking dish. Fill the eggplants with the sausage mixture. Top with the cheeses and some chopped basil. Bake for 20 minutes at 400 degrees or until bubbly.
  6. Garnish with more basil if you like. Serve

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Gluten Free Meatball Parmesan

Gluten Free Meatball Parmesan
 
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Gluten Free Meatball Parmesan
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 pound ground pork
  • 1½ pound ground beef
  • olive oil, for frying
  • ½ cup Ener-G Bread Crumbs - gluten free, dairy free
  • ½ onion, finely chopped
  • 1⅓ cup finely grated Parmigiano-Reggiano
  • 3 garlic cloves, minced
  • 1 (8 oz) grated mozzarella cheese
  • ⅓ cup fresh parsley. chopped
  • salt and pepper
  • SAUCE:
  • 1 (28 ounce) Hunts Tomato Sauce - gluten free
  • 2 cans (14.5 oz) Hunts Basil, Garlic & Oregano Diced Tomatoes - gluten free
  • ¼ cup olive oil
  • 4 garlic cloves, finely chopped
  • ¼ cup fresh basil, chopped
  • salt and pepper
Instructions
  1. Heat a large sauce pan over medium heat, add at splash of olive oil then the garlic. Cook the garlic for about 1 minute. Stir in the tomatoes, basil and season with salt and pepper. Bring sauce to a simmer until sauce is lightly thickened about 30 minutes.
  2. Preheat oven to 400 degrees F.
  3. In a large bowl, combine the ground beef, pork, bread crumbs, onion, ⅓ cup parmesan, garlic, parsley and season with salt and pepper. Gently incorporate all the ingredients. Form the meat into golf ball sizes.
  4. Heat a non stick large skillet over medium heat. Add about ¼ inch olive oil. When the oil is hot, fry the meatballs until golden turning occasionally for about 5 minutes. Continue cooking the rest of the meatballs. Transfer the meatball into a plate.
  5. Spoon a thin layer of the sauce to 9 by 13 inch baking pan. Arrange the meatballs on top of the sauce and sprinkle some parmesan and mozzarella cheese. Top with the rest of the sauce, then the remaining cheese.
  6. Bake for 40 minutes until bubbly. Garnish with chopped parsley and grated parmesan. Serve

 

 

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Gluten Free Chili Mac and Cheese

 

Gluten Free Chili Mac and Cheese
 
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Gluten Free Chili Mac and Cheese
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 pound ground beef
  • 1 carton (32 oz.) Pacific Beef Broth - gluten free
  • 1 can 14.5 oz. Hunt's Diced Tomatoes - gluten free
  • 1 can 15 oz. Cannellini White Kidney Beans, drained and rinsed
  • 1 can 15 oz. Kidney Beans, drained and rinsed
  • 1 bag (8.8 oz.) Orgran Gluten Free Rice & Corn Pasta Macaroni
  • 1½ teaspoon McCormick Ground Cumin - gluten free
  • 2 teaspoons McCormick Chili Powder - gluten free
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley
  • kosher salt
  • black pepper
Instructions
  1. Heat olive oil in a Dutch over medium high heat. Add onion, garlic and ground beef. Cook until browned about 5 minutes. Drain excess fat if necessary.
  2. Add broth, beans, tomatoes, cumin and chili powder. Season with salt and pepper. When it starts to simmer, add the pasta and bring to a boil; cover and reduce heat and cook for 8 minutes stirring few times.
  3. Remove from heat and top with cheese and garnish with parsley. Serve

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Chicken Spaghetti Casserole Gluten Free

 

 

Chicken Spaghetti Casserole Gluten Free
 
Prep time
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Chicken Spaghetti Casserole Gluten Free
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 2 cups cooked chicken, chopped
  • 1-12 oz. pkg. Barilla Gluten Free Spaghetti, broken into 2 inch pieces
  • 2 cans 14.5 oz.Health Valley Organic Cream of Mushroom Soup - Gluten Free
  • 1 cup Swanson Chicken Broth - Gluten Free
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 red bell pepper. chopped
  • 1 yellow bell pepper, chopped
  • ¼ teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degree F.
  2. Grease a 13 x 9 inch baking pan. In the pan, mix chicken, celery, bell peppers, and spaghetti noodles. In a separate bowl, whisk together soup, broth, and black pepper. Add to the chicken mixture and slowly mix together and spread evenly. Sprinkle cheese on top. Cover with aluminum foil and bake for 45 to 50 minutes. Uncover and bake 10 more minutes. Serve

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