Zucchini Casserole

Zuchinni Casserole **Even my husband who's not crazy about zucchini loves this dish! Note-for picky eaters I peal the zucchini and grate it in the food processor and they never even know it's in there! Ingredients: 4 cups thinly grated or sliced zucchini (and or yellow summer squash) 1 medium onion minced 1 cup Flour 1 tsp baking powder 1/4 tsp baking soda 1/2 cup grated Parmesan cheese 4 Tbs snipped parsley 1/2 tsp salt 1/2 tsp dried oregano 1 clove minced garlic 1/2 cup olive oil 5 eggs lightly beaten Instructions: Mix all ingredients and spread into greased loaf pan. Bake at 350 for 25 min. or until golden brown. Serve with green salad.

Gluten-Free Dutch Apple Pie

Crust:

3/4 cup rice flour
1 teaspoon honey

1/4 teaspoon sea salt

1/2 teaspoon xanthan gum

1/3 cup butter

2 tablespoons cold water

Filling:

6-8 Apples, peeled and chopped

1-2 tablespoons sugar

1 tsp corn starch

1 Tbs butter

1 tsp Cinnamon

1 tspNutmeg

Dash salt

Topping:

1/4 cup rice flour

1/4 cup sugar

6 tbls butter

Dash salt
Mix topping until crumbly and sprinkle on top of apples. Bake at 375 for 25-30 min.

©2008

Gluten-Free Sweet Potato Ravioli with Parmesan and Walnuts

Ravioli: 1 egg 1 tsp xanthan gum 1/4 cup rice flour 1/4 cup potato starch flour 1/4 tsp salt

2 tsp olive oil

Filling: 1 sweet potato 1/3 cup ricotta cheese 1 egg (optional) Salt, Pepper, Onion powder

Instructons: Mix together ingredients. Place spoonful of dough between two sheets of wax paper and roll thin (thinner than pie crust). Cut out edges to create rectangular shape and then cut in half. Place spoonful of filling in the center of one of the squares and cover with the other half of the dough. Press sides down with fork. Place in boiling water. Boil for 3 min. after the ravioli begins to float. Repeat for each ravioli. After boiling, heat in frying pan with olive oil, parmesan cheese, onion powder, minced garlic, chili powder, parsley, and finely chopped walnuts ©2008

Cheese Pie

Ingredients:

8 eggs

1 cups milk

1 cup flour

**gluten free option: replace flour with 1/4 cup rice flour

1/2 tsp salt

3 cups shredded sharp cheddar cheese

1 tsp onion powder

1 Tbs snipped parsley black pepper to taste

Instructions: In mixing bowl, beat eggs and milk together. Add flour, salt onion powder, and pepper. Place shredded cheese evenly into bottom of large pie plate. Pour egg mixture over cheese into pie plate. Sprinkle with parsley Bake at 400 for 30-40 min.

Serving Suggestions: This tastes great served with tomato soup, and a green salad. For a Mexican twist, serve with tomato salsa and cilantro.

©2008

Crock Pot Lentil Soup

2 Tbs olive oil
1 med onion diced
1 cup carrots diced
1 cup celery diced
1/4 cup fresh parsley chopped
1 pkg dried lentils (rinsed)
3 cups water
3 cups vegetable broth
2 whole Bay Leaves (remove before serving)
1/2 tsp thyme
Salt and pepper to taste
Italian flavored bread crumbs (optional)
Parmesan Cheese

Place all ingredients (except for bread crumbs and parm cheese) in crock pot and let cook 3-4 hours. Pour into soup bowls, and top with Italian bread crumbs and parm cheese. Serve with Salad and fresh bread.
©2008

Tomato Salad

This also tastes great in sandwiches served on crusty Italian bread.

ingredients:
5 or 6 Roma tomatoes, sliced
small red onion, sliced thinly
8-10 oz log of fresh mozzarella, sliced
several basil leaves, torn into pieces
balsamic vinaigrette dressing

instructions:
layer ingredients on a serving plate, or individual salad plates, ending with basil and balsamic dressing.

Vegetarian Chili

This recipe works great in a crock pot too!

Ingredients:
In a large non stick pan or a crock pot, saute:
2 Tbs olive oil
1 medium onion chopped
1 diced green pepper
2 cloves garlic chopped
1 small can mushrooms (optional)

Add:
2 (19 ounce) cans dark red kidney beans
1 large can crushed tomatoes
1 pkg veggie burger crumbles (we like Morning Star brand, found in the freezer section of the grocery store)
1 small (14oz) can tomato sauce
1 tsp chili powder
1 Tbs sugar
sprinkle of oregano

Instructions:
Simmer altogether over low heat for 30 min. Serve with grated cheddar or parmesian cheese.
Optional: may be served over cooked elbow macaroni if desired.

Thanksgiving Stuffing

4 cups celery chopped
3 cups onions chopped
1 green pepper chopped
2 sticks of butter
2 cups vegetable broth
2 eggs
1 cup fresh parsley chopped
1 heaping Tbs. dried sage
1 loaf of Italian bread cubed
1 loaf whole wheat bread cubed
Salt, pepper to taste

Saute celery, onions, and pepper in butter in lg pot until tender. Add broth, sage, and parsley, salt, and black pepper. Stir in bread cubes, and eggs. Pour into 9x12 in casserole dish.
Bake at 350 for 50 min, or until lightly browned.

Veggie Wraps

Makes 10 servings
Ingredients:
10 flat bread (rectangle shaped) or

**For a gluten free option, substitute flatbread with corn tortillas
Ranch salad dressing
2 1/2 cups grated sharp cheddar cheese (also tastes great with feta, or provolone)
1/2 medium shredded cabbage
2 cups shredded cauliflower
2 cups shredded broccoli
4 carrots, shredded
1/3 cup fresh parsley, chopped fine
1/2 large onion, chopped fine
(Amounts are approximate, so just use what you have of each or adjust to # number of wraps if necessary)
Instructions:
Shred all veggies and mix together well. ( I use a food processor)
Lay one flat bread on a sheet of microwavable wax paper. Spread with 1- 2 tablespoons ranch dressing. Near one of the long ends, spoon a strip of veggie mixture. Maybe about 1/2 cup, then sprinkle about 1/4 cup grated cheese. (adjust amount to what will roll up easily) Roll as tight as possible then with the roll laying kitty corner on the wax paper begin rolling from one corner to the other. About half way in your rolling fold in ends of paper and continue to the end. Tape twice near the middle to hold paper in place, then cut the wrap in half between where you have taped it. Place 2 halves in a zip lock bag. These may be frozen then warmed in a toaster oven or microwave (20 seconds after thawing).