Gluten-Free Winter Recipes 10.02.2016

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Going gluten-free is a cinch with these to-die-for comfort food recipes!

Creamy Mac and Cheese

You can go gluten-free and have your pasta too! Here is a GF version of the classic mac and cheese.

Yields 4 Servings

Ingredients:

• Gluten-free elbow pasta, 16 oz.
• Unsalted butter, 1 ½ t (plus 3 T)
• Onion, ½ c (chopped)
• Gluten-free flour, 2 T
• Milk, 2 c
• Grated Mexican cheese blend, ¾ c
• Grated Pepper Jack cheese, ¼ c
• Kosher salt, 1 t
• Black pepper, 1 t

Instructions:

1. Preheat your oven to 350 F. Butter a casserole dish; set aside.
2. Cook pasta according to package instructions.
3. In a saucepan, melt 1 ½ teaspoons butter; add onions and cook 5 minutes.
4. In separate saucepan, melt 3 tablespoons butter, salt, pepper, and flour; stirring to combine.
5. Slowly add the milk while stirring. Cook to thicken mixture (about 8 minutes.)
6. Add the cheeses to the milk mixture; cook and stir until thoroughly combined.
7. Drain the pasta. In the casserole dish, thoroughly combine the milk mixture, the onions, and the pasta. Bake for 30 minutes.
8. Remove from oven; cool 10 minutes; serve.

Perfect Pumpkin Pancakes

Add gluten-free pancake mix to your grocery list next time you go shopping. This is the ideal weekend brunch item, and you can still enjoy it GF-style!

Yields 12 4-Inch Pancakes

Ingredients:

• Gluten-free pancake mix, 1 ½ c
• Cinnamon, 1 t
• Canned pumpkin, ½ c
• Almond milk, 1 c (room temperature)
• Egg, 1 large
• Coconut oil, 2 T (melted)
• Cane sugar, 2 T

Instructions:

1. Combine the pancake mix and cinnamon in mixing bowl.
2. In a separate bowl, thoroughly combine pumpkin, milk, egg, coconut oil, and sugar.
3. Add wet ingredients to pancake mix; combine well.
4. Heat some oil in a skillet; use a spoon to add dollops of pancake mixture onto skillet.
5. Cook pancakes until bubbles form; flip and cook other side.
6. Serve pancakes with butter and maple syrup.

Vegetable Lasagna

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Not only is this comfort dish gluten-free, but it is chock-full of vegetables, too! It’s a healthy win-win for your tummy!

Yields 8 Servings

Ingredients:

• Zucchini, 4 large (sliced ¼-inch thick)
• Kale, 2 c (chopped)
• Mozzarella, 2 c
• Marinara sauce, 2 c
• Ricotta cheese, 1 ½ c
• Ground turkey, 1 lb. (optional)
• Parmesan, ½ c
• Salt, 1 t
• Garlic powder, 1 t
• Onion powder, 1 t
• Black pepper, 1 t

Instructions:

1. Preheat oven to 350 F. Grease a casserole dish; set aside
2. In a skillet, cook the ground turkey (if using); add the salt, garlic, onion, and pepper.
3. In a bowl, mix the cheese, the ricotta, Parmesan, and egg; set aside.
4. Create a layer of zucchini slices on bottom of casserole dish. Add a layer of kale, then turkey mixture, then ricotta mixture.
5. Pour some marinara over the ricotta. Repeat layers until ingredients are used up. Add mozzarella to top.
6. Bake 45 minutes; remove from oven. Let cool 15 minutes; serve.