Gluten Free Creamy Sun-Dried Tomato Pasta

This is one of the easiest, yet yummiest meals you can make. Seriously. So easy. And so yummy. It’s the easy version of this recipe (and I actually like it better).

All you have to have to make this is gluten free noodles and these two things:

Yes, that is heavy whipping cream. You know this is going to be good when you see that.

That’s all you have to have, but I like to do one skillet meals and to sneak in extra nutrition for my family, so I also added chicken and finely chopped fresh spinach. Those don’t change the taste, so use them or not.
K, ready for the recipe? I hope it’s not too complicated. ;)  Pour the jar of sun-dried tomato pesto into a pan and then pour all of the heavy whipping cream in. Stir and let simmer for however long you feel (for me it depends on when my husband gets home, but 15-30 minutes would be good). Cook your noodles in the meantime. Then put this delicious creamy sauce over your noodles and enjoy!
Pretty simple, huh?
Now, if you’d like to get a little more complicated and add chicken and spinach, here’s what you do. Cook the chicken in your skillet with a little olive oil or butter first (you can sprinkle some salt and pepper on it - or not). Once cooked add the pesto and cream. Add in chopped up spinach. At some point, cut up the chicken into chunks and put back into the sauce (or leave the chicken whole, but it was really good cut up). Simmer and heat through awhile.  Serve over pasta. Enjoy!
See, even the complicated version is the easiest thing ever. Cooking the noodles is the hardest part.
Now for the little details:

• I buy the sun-dried tomato pesto at Wal-mart. I’ve never tried it with any kind other than the Classico. It costs between $3 and $4. I have only ever seen this size.
• The heavy whipping cream is 1 pint (the medium sized carton at the store).
• I really liked having the spiral pasta and recommend this (it catches the sauce nicely), but any gluten free kind will work. I used Heartland brand because it’s cheap at Walmart.
• I served it with a salad because even with the spinach, I wanted more veggies for our meal.

Here’s the recipe for those who want to print it (by either printing “selected text” or copying and pasting into a Word document… sorry, I’m not fancy enough to know how to make a printable version for you):

Gluten Free Creamy Sun-Dried Tomato Pasta

Ingredients:

• 1 jar Classico Sun-Dried Tomato Pesto
• 1 pint heavy whipping cream
• Gluten free pasta
• Optional: spinach, finely chopped
• Optional: Chicken tenderloins or breasts (and oil to cook it in)

Directions:

1. If adding chicken, cook it in skillet.
2. Add jar of sun-dried tomato pesto and heavy whipping cream. Stir together. Add in chopped spinach. Cut up chicken if want bite-sized pieces.
3. Simmer/heat through (15-30 minutes).
4. Cook pasta.
5. Pour sauce over pasta and enjoy!

Gluten Free Lasagna- my Mom’s recipe

My favorite pre-gluten free days food was lasagna. It was my favorite breakfast, lunch, and dinner. My moms lasagna, specifically. So good! I’ve never tasted another lasagna like it and so since I grew up on my mom’s, I think hers is how lasagna is really supposed to taste. 

A little background on my mom’s lasagna: When my mom had a baby (I think it was my 23 year old sister, so this recipe has been in our family for awhile now) 3 neighbors brought her dinner. And all 3 were lasagna. At least lasagnas can taste different depending on the recipe. So my mom chose her favorite of the 3 and asked that neighbor for her recipe. It’s the only one she’s used since. And it is GOOD!

Thank goodness for gluten free lasagna noodles, so I can still have my mom’s lasagna on occasion! When I make this I make one casserole dish for me and one casserole dish for my family. They all share it and I eat mine over the next week for lots of meals. Yum. It’s also freezable, so if you’re not into eating the same thing for every meal for a week, I suggest you do that.

The gluten free lasagna noodles I used were Tinkyada, which is a good pasta brand,

but even still the noodles fall apart easily (this is what’s left after I used the big pieces):

So I just used the biggest pieces first and then put the smaller pieces together like a puzzle. Still turned out delicious!

My kids love this too, so next time I’ll add some finely chopped spinach to the sauce to sneak in some extra nutrition for them (they won’t eat salad).

Here’s the delicious recipe (I actually double the sauce part (from garlic powder to water) because I like lots and lots of sauce):

Gluten Free Lasagna

Ingredients:

• 1 lb hamburger (browned and drained)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp rosemary
• 2 cans tomato paste
• 2-3 cups hot water (this depends on how runny you want it- I like it kind of “soupy,” my husband prefers it less so)
• 1 pkg. gluten free lasagna noodles
• 1 carton cottage cheese (a small one is probably enough, but I usually get a big one because I like a lot and would rather have extra than not enough)
• mozzarella cheese (a lot!)

Directions:

1. Mix all ingredients except noodles, cottage cheese, and mozzarella in pan
2. Simmer 30 minutes
3. Cook noodles
4. Layer: sauce, noodles, carton of cottage cheese, mozzarella, sauce, noodles, sauce, mozzarella
5. Bake 30 minutes at 350 degrees

Enjoy! And let me know if you try it. So far everyone I’ve ever served this to has at least had seconds, and often thirds.

Product Review: Mrs. Leepers Beef Lasagna

So good!

I was really worried about this because I'm picky about what kind of red sauces I like. I don't like Spaghetti O's or Chef Boyardee (back from when I ate gluten), so I thought this could taste the same. It didn't. It was so good!

And so easy to make!

It was nice to have on hand for when I needed a quick meal.

Would buy again if the price is right and I'm wanting to have a quick meal on hand.

Gluten Free Tomato Basil Pasta

Gluten Free Tomato Basil Pasta

I don't have an exact recipe for this- I just sort of make it up as I go along, but I'll give the directions for how I make it. It is so good!

Ingredients:

• Olive oil
• Garlic
• Tomatoes, chopped (fresh from the garden or "on the vine" is best)
• Basil (again, fresh is best, but I didn't have any, and dried worked fine)
• Italian Dressing, optional (I prefer Kraft)
  
• Parmesan cheese
• Chicken breasts, grilled (George Foreman Grill works)
  
• Olives, cut in half (optional)
  
• GF noodles ($1.30 at Walmart for the box shown in the picture)
  

1. Start cooking pasta

2. Heat olive oil in skillet. Add tomatoes, garlic and basil. Cook for a bit. Add olives.

3. Simmer awhile then add cooked pasta and grilled chicken.

4. Add Italian dressing and Parmesan cheese according to your own taste. (I'll often add more basil at this point too. I just experiment till I get a taste to fit my mood. The Italian dressing is optional, but I prefer it for a stronger flavor.)

Click on recipe to print

Gluten Free Chicken Alfredo

I know there are tons of different alfredo recipes out there, but this is the easiest I've seen without opening a jar of the pre-made stuff (which I'm usually all for except when it comes to alfredo). I like easy and yummy. This recipe really fits that well.

Also, the Parmesan Cheese it calls for is just the sprinkle on kind that you put on spaghetti, which is wonderful for me because I always have this in my fridge and don't have to worry about buying an expensive block of Parmesan.

Now, I realize this is a pasta recipe and you have to buy special gluten free pasta that can be expensive and sometimes doesn't taste very good. But I have found a solution to that! Walmart now sells De Boles Rice Pasta (not the best kind, but decent)!!! And at the Centerville Walmart it's only $1.30 a box!!!!!!!!!!!!!!! I know, I know... amazing (hence all the exclamation marks)! I've also read that Target carries De Boles now, but I haven't checked.

Chicken Alfredo

Ingredients:

• 1/2 lb. gluten free noodles
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 4 tsp. cornstarch
• 4 oz. (1/2 of 8-oz.) Cream cheese (or Neufchatel Cheese), cubed
• 3 Tbsp. Grated Parmesan Cheese, divided (2 T and 1 T)
  
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• Optional: Cooked vegies to add in, so it can be a one skillet meal. We love tomatoes, carrots and broccoli.
  

Directions:

1. Cook pasta as directed on package.
2. Meanwhile, cook chicken in large skillet sprayed with cooking spray. Remove from skillet.
3. Heat broth in same skillet.
4. Put some of the heated broth in a small separate bowl and mix with cornstarch.* Stir into skillet with rest of broth.
   
5. Stir in cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper.
6. Cook 2 min. or until mixture boils and thickens, stirring constantly with whisk.
   
7. Stir in chicken and vegies.
8. Add mixture to drained pasta.
9. Sprinkle with remaining Parmesan cheese.

*If you haven't already figured out how to use cornstarch as a thickener, do so. You can make tons of recipes gluten free by using cornstarch as a thickener instead of flour (i.e. gravy, soups, etc).

Enjoy!

I got the recipe from a KRAFT magazine and altered it to fit my needs. It can be found here.

Chicken Alfredo