White Lasagna

Quack

Ingredients:

2 jars of prego alfredo sauce (it’s gluten free)

1 package no cook lasagna noodles (I used gluten free)

1 package Bob Evan’s pork sausage

3 cups shredded mozzarella

1.5 cup parm Asiago mix

15 oz full fat ricotta

2 eggs

1/4th diced red pepper

1/3 diced white onion

Minced garlic (2 tbsp pre minced)

Italian seasoning to taste

Parsley to taste

Preparation:

Cook ground meat and drain off oil. Set aside. Mix cheese (set aside 1 cup mozzarella & 3/4 cup parm), red pepper, garlic, spices, eggs, & onion. Set aside.

Preheat your oven to 425F. Get out your lasagna dish. Put a layer of sauce in the bottom. Then layer noodles, cheese mix, meat, & sauce until you add the top layer. When you put the top noodles on then add a layer of sauce and the cheese you bend back on top.

Set the lasagna dish on a baking sheet. Cook in heated oven for 40 min covered with foil. Then remove foil and cook for 20 more min to brown the top.

When you remove from the oven let it sit for 15 ish min to cool. Do not eat straight from oven.

Nutrition:

8 servings

Calories: 783

Fat: 53g

Carbs: 42

Protein: 35

Gluten free, can be vegetarian with changes

Mango Gazpacho

Quack

Ingredients:

3 medium to large mangos peeling and cubed

2 cup OJ (fresh squeezed is better)

2 Tbsp extra virgin olive oil

1 English cucumber peeled, seeded, & cubed

1 small red onion chopped

2 cloves garlic diced

4 Tbsp lime juice

1 seeded and chopped red or orange bell pepper

1 jalapeno seeded & chopped (wear gloves)

Instruction:

After chopping everything pull a small bit of mango & cucumber to the side to garnish.

Put everything (except garnish) in food processor and mix until smooth.

Refrigerate for at least one hr.

Add diced mango and cucumber to bowl for tooth.

Garnish with cilantro &/or sour cream.

Nutrition: 8 servings

Calories – 122 (1.8 fiber)

Fat – 3.9

Carbs – 21.7

Protein 1.6

Vegetarian, gluten free, dairy free

Mini beef loaf

Quack

Ingredients:

2lb beef

2.5 oz chopped carrot

2.5 oz chopped onion

2.5 oz chopped celery

2 eggs

Garlic powder, salt, dried parsley, & ground pepper to taste

Instructions:

Preheat oven to 400F

Mix ingredients together and form into 4oz balls. Push chunks into the center and cover with meat best you can.

Cook meat to 165F

Gluten free, low carb, dairy free

Nutrition:

Calories 318

Fat 24

Carbs 2.5

Dietary fiber .6

Protein 21

Little smokies

Quack

Ingredients:

2 packages little smokies (12-14 ounces each)

1 1/2 cups sweet baby rays bbq sauce

1/2 cup brown sugar

1/2 cup ketchup

1/4 tsp onion powder

1/4 tsp garlic powder

Instructions:

Add everything to a slow cooker. Stir it all together. Heat it for 2-3 hours on low.

Simple dinner

Quack

Ingredients:

Box of pasta (I used gluten free spaghetti)

One can pasta sauce (I used prego roasted garlic)

Shredded Parmesan

Pork loin

Italian seasoning

Garlic powder

Salt & pepper

Celery

Onion

Instructions:

Get out a slow cooker. Line the bottom of the slow cooker with celery. Season pork loin with Italian seasoning, garlic powder, salt, & pepper. Set pork loin on top of celery. Rough chop half an onion and toss on top of slow cooker. If available use probe to cook pork to 160F

Once the pork is cooked set a pan to boil your pasta (according to package instructions). Heat pasta sauce ( yeah if would probably be better if you made sauce from scratch but this is an easy meal). Once pasta is done and drained combine with sauce. Slice 1/4” pieces of pork. Plate spaghetti and pork. Sprinkle Parmesan over food. (If you are doing dairy free skip the cheese).

Pumpkin pie cheesecake

Quack

Gluten free, vegetarian

Ingredients:

Graham crackers crust (I used MI-DEL gluten free)

12 ounces softened cream cheese

1/2 cup sugar

1 1/2 tsp pumpkin pie spice

1 cup pure pumpkin

2 eggs

Instructions:

Soften cream cheese (either set on counter to warm up or put cream cheese in microwave on 10 second bursts until soft).

Mix cream cheese, pumpkin pie spice, & sugar. Mix on medium until incorporated and fluffy. Stir in pumpkin and eggs. Pour into crust and bake in over at 350F for 40 min.

Cool and put in fridge for min 3 hrs.

Nutrition:

Serves 8

Calories: 346

Fat: 22g

Carbs: 35.5g

Protein: 5.5g

Dump and bake chicken casserole

Quack

Gluten free, veggie with changes

Ingredients:

1 can cream of chicken soup (gf if you want it to be)

2 cups chicken broth, water, or milk

1 cup rice

1lb uncooked chicken diced

12.6oz frozen broccoli florets or cuts

1 cup grated cheddar cheese

Salt and pepper to taste

Optional herbs- garlic, onion powder, paprika, thyme, rosemary, oregano, basil, chives, parsley, seasoned salt. (Recommend tasting your cream soup and deciding for yourself what the dish might need.

Instructions:

Preheat oven to 375F.

Spray 9”x13” pan with gluten free non stick spray.

Whisk together your liquids.

Stir in rice, chicken, & broccoli.

Cover tight with foil and bake for 1hr or until rice is tender. (Do not over cook rice and get mush).

Add spices (recommended from original site 1/2tsp salt, 1/4 tsp pepper, 1/4 tsp garlic, & 1/4 tsp onion powder.

Add cheese to top and put in oven until cheese melts.

Nutrition: servings 8

cal: 221

Carbs: 16g

Fat: 7.3g

Protein: 21.1g

Original recipe – https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/#wprm-recipe-container-40855

Spiced walnuts

Quack

Gluten free, dairy free, vegetarian, vegan

Ingredients:

1 Tbsp oil (I used vegetable oil)

2 cups walnuts chopped

3 Tbsp granulated sugar

1/2 salt

1/2 cinnamon

1/4 cayenne

Instructions:

Put oil in pan.

add walnuts and toss/stir them to coat.

Add sugar, salt, cinnamon, & cayenne.

Heat until sugar caramelizes (melts).

Nutrition:

serving size 1 Tbsp

57 calories

5.2g fat

2.2g carbs

1.1g protein

Gluten Free Red Lasagna

Quack

Gluten free, veg with modifications

Ingredients:

– package barilla gf Lasagna noodles

– 95/5 ground beef 16oz (change to veggies or fake meat for vegetarian)

– 2 jars Prego sauce

– 15oz whole milk ricotta

– 10oz mozzarella shredded

– 1.25 cups shredded parm

– 1 egg

– Italian seasoning to taste

Instructions:

Preheat over to 425F

– cook ground beef with Italian seasoning and let cool (change to fake meat or veggies for vegetarian).

– mix 15oz ricotta, 8oz mozzarella, 1 cup parm, egg, & Italian seasoning.

– spray lasagna pan/lightly oil.

– thin layer of sauce on bottom.

– put 4 uncooked noodles on bottom.

– layer cheese mix, meat, sauce, noodles until you put the last 4 noodles on.

– add the rest of the sauce on top, then the rest of the cheese mix, and finally the remaining mozzarella and parm on top.

– cover lasagna with foil.

– cook covered for 40 min. Remove foil and cook for 20min.

– cool for 15 min.

Divide into 8 pieces for nutritional info.

Rough nutrition counts:

Cal 570

Fat 23g

Carbs 56g

Protein 37g

Split pea with ham soup

Quack

Gluten free, alter for vegetarian, dairy free

Ingredients:

1lb green dried split peas

1 meaty ham bone roughly 2lbs (leave out for vegetarian)

3 cups peeled diced potatoes

3 cups diced celery (if you are out of celery but have celery seed that’s fine but 1 cup = 1tsp seed)

2 cups diced carrot

1/2 cup chopped onion

1 1/2 tsp salt

1/2 tsp thyme

1/4 tsp pepper

8 cups water or ham stock

Instructions:

You may want to clean the peas. If you want to speed up the cook time soak the peas overnight in water.

Chop veggies. Add ham bone with water into slow cooker and set for 4 hrs on high or 8 hrs on low. Add veggies to slow cooker. Add seasoning to slow cooker and stir. Occasionally stir soup. Ready when the peas no longer hold their structure. Pull bone from soup and make sure meat from bone is in bite sized pieces.

Nutrition estimated

1 bowl has roughly 234 calories, 50g carbs, 1g fat, 18.4 protein

This estimate does not include ham content as I was having a hard time finding ham bone w meat info.