Gluten Free Banana Bread

Banana Bread has been something that I have had a hard time finding a good gluten free recipe for.  Yesterday I had some bananas that needed to be used up so I decided to try another recipe.  I found it here.  When I first cut into it I wasn't sure if I was going to like it.  It seemed like it was going to be mushy like the rest.  The first piece was a little mushy, but not like the other recipes I have made.  Each piece seemed to get better!!  One thing I don't like with banana bread is even if its good the first day it turns mushy by the next day, so I had to try it this morning of course AND It wasn't mushy!!  YAY!!!!  It is the best gluten free banana bread I have made so far.  

Preheat oven to 350 degrees

Ingredients:

2 cups      gluten-free all purpose baking flour

  (I used 1 1/2 cups featherlight mix + 1/2 cup GF mix + 1 tsp xanthan gum)

1 tsp         baking soda

1/4 tsp     salt

4               eggs

2 cups      mashed bananas (4-5 medium)

1 cup        sugar

1/2 cup    unsweetened applesauce

1/3 cup    canola oil

1 tsp         vanilla extract

1/2 cup    chopped walnuts

Directions:

In a large bowl, combine the flour mixes, xanthan gum, baking soda and salt.  Set aside.  In a medium bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.  Stir into the dry ingredients just until moistened.

Transfer to 2 - 4"x8" loaf pans coated with cooking spray.  Sprinkle with walnuts (My family, besides me, aren't fond of nuts so I made one with and one without the nuts.)  Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  Yield: 2 loaves - 12 slices each

Weight Watcher points: 4 points/slice

Baked Chicken Lasagna Roll Ups (Made Gluten Free of course)

Awhile back my friend told me about a new recipe she made.  She found it here.  It sounded really good and I'm always looking for new dinner ideas, so I decided to give it a try.  It was a hit and I've made it several times since then.  It was really easy to adjust to be gluten free, just by using gluten free lasagna noodles.  I did make a couple other adjustments too.

 Ingredients:
2 cups                Ricotta Cheese
1 1/4 cups         Mozzarella Cheese, shredded
1/4 cup              Parmesan Cheese (I use the grated because that is what I have on hand.)
1                         Egg
1 tsp                   Garlic Powder
2 TBSP               Parsley Flakes (I forgot these this time and it was still good.)
1/2 tsp               Salt
1/2 tsp               Black Pepper
6-8                     Chicken tenders, chopped (I used my Pampered Chef chopper.)
10                      Lasagna Noodles (I use Tinkyada brown rice lasagna noodles)
1 bottle             Spaghetti Sauce

Directions:   Preheat oven to 375 degrees
Boil the lasagna noodles for about half the time on stated on package.  Drain.
Mix first 8 ingredients, reserving 1/4 cup of Mozzarella cheese for the top.  Set aside.
Spread some spaghetti sauce in the bottom of a 9" x 13" pan.

Lay out a lasagna noodle.  Spread ricotta cheese mixture over noodle.  Top with chopped chicken.  

 Roll the noodle

 Put seam side down in the pan.  Repeat until you have used all the noodles.

 Pour the remaining spaghetti sauce over the top.

Sprinkle the top with reserved mozzarella cheese.  Bake for 20-25 minutes.

Gluten Free Baked Oatmeal

We were leaving early in the morning to go watch my husband run a 25K trail race on Saturday.  I  always make muffins or something we can easily take for breakfast.  When I saw this recipe on Pinterest here I knew I wanted to try it.  It was healthier than the muffins I was going to make and I love oatmeal.   I really enjoyed them and they are only 2 weight watcher points+ without toppings.  I will definitely be keeping these around for a quick, easy, and healthy breakfast option!!!

Ingredients:
2 eggs
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats (I used certified gluten free oats.)
1 banana, mashed
2 3/4 cups milk (I used 1%)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder (I used Truvia)
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips


Directions:
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
Finally pour in milk and combine.
Spray muffin tin or cupcake liners with cooking spray.  (I got 28 muffins.)
Pour mixture evenly into muffin tin cups.  (I use the Pampered Chef Large Scoop.)
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.


Additional Notes:
*  Use a half cup to one cup of honey in place of stevia if you don’t have any.
*  The batter will look RUNNY, don’t worry!
*  Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in    refrigerator for morning you want them.  Reheat 45-60 seconds.

Gluten Free Pizza Crust

Life has been crazy here, so I haven't had a chance to post any recipes for a few days.  Here is a great one that I got at our GIG support group.  Judy Ball has been gluten free for 30 years and was the one that developed this pizza crust recipe.  It is a really easy, which is a HUGE BONUS for me!!!  I like easy!!

 Chicken Alfredo Pizza: Alfredo Sauce, cooked & cubed chicken, asparagus tips (steamed), mozzerella cheese & goat cheese

Gluten Free Pizza Crust Recipe:

Pre-heat oven to 400 degrees

Dry Ingredients:

2 cups + 2 Tbsp.     GF Flour Mix (You can find the recipe at bottom of this page.)

2 1/2 tsp                 Xanthan Gum

1 1/2 tsp                 Sugar

1 tsp                       Salt

4 tsp                       Deb El Just Whites egg white powder (I used 4 eggs and used a little less water)

(2 tsp                      Quick Rising Yeast (I used the Bread Machine Yeast)

Wet Ingredients:

1 tsp                       Vinegar (I used apple cider vinegar)

1 3/4 cups              Warm Water (110-115 degrees)

Mix dry ingredients together.  Add wet ingredients and mix.  Beat 3 minutes.  Spray cookie sheet or pizza pan with non-stick cooking spray. 



 This is what it will look like when you are done mixing.  It will be wet, kind of like frosting.

Spread with a spatula! 

For a thicker crust I spread all on one pizza pan. For a thinner crust (which we liked better) I split the dough between 2 pizza stones.

Bake for 20-30 minutes.  Top with sauce, cheese & toppings of your choice.  Then bake for another 8-10 minutes longer.  I would cook it more on the longer side with the thicker crust.

 The second time I made it I split it between two pizzas and made one cheese for the kids.  They still like our family's favorite GF pizza found here better. 

The second one I made Barbecue Chicken Pizza, which my husband and I loved.  It had the thin crispy crust, which we really liked.  We added my husband's secret homemade BBQ sauce, mozzerella cheese, shredded chicken, sliced olives and tomatoes.

Another idea that they had for us to sample at our support group was they used the same crust and made it into a dessert pizza.  It was really good!!!  I just haven't done it yet.  They baked it like normal then you spread melted butter over the crust and sprinkle with cinnamon. 

Dipping sauce for dessert pizza:  Mix together 1-2 cups of powdered sugar and 1 Tbsp. melted butter.  Add enough milk or water until it is the consistency you like.

Chicken Enchilada Pasta made Gluten Free

I first found this recipe on pinterest here.  We have made it twice now.  I think its a definite keeper!  It is so GOOOD!!!

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles (I haven't used these.)
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce *
2/3 cups red enchilada sauce *
2 cups shredded cheese
1 cup sour cream
Penne pasta (I used gluten free spiral pasta.)

* When we made it yesterday we only used 1 can green chili enchilada sauce and used more red sauce (around 2 cups)

Optional toppings: Avocado, Green Onions, Black Olives, Tomatoes & Sour Cream

Cook chicken and shred.  Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Gluten Free Yogurt Pie

When I heard it was National Pi Day yesterday I decided it was a great excuse to make a pie.  I decided to do our favorite yogurt pie.  It is low fat, easy and YUMMY!!!  I was first introduced to this yogurt pie when I was dating my husband.  It has been a favorite of ours ever since.  Recently we added the berries to it and love it even more!!

 Ingredients:

Graham Cracker Crust (I will share the recipe I use below)

8 oz cool whip

2- 8 oz yogurts (we like to use berry flavors - 2 different ones)

1 cup fruit (optional)

 I use the Graham Cracker Crust recipe from the Better Homes & Gardens Cook Book:

1/3 cup butter (melted)

1/4 cup sugar

1 1/4 cup graham cracker crumbs - Gluten Free of course

Mix in a small bowl then press into a 9" pie plate.  Either chill for one hour or bake at 375 degrees for 4-5 minutes.  Cool before filling.

 Beat cool whip and yogurt together until mixed.  Fold in fruit.  Pour into crust.  Put in freezer until set or frozen.  (I had some extra graham cracker crumbs so I put some on top.)

Enjoy a low fat treat!!!

Veggie Lasagna with Gluten Free Noodles

I must first mention that I am not a huge fan of some of the veggies in this lasagna, but I LOVE this lasagna.  So don't let the veggies stop you from trying it.  It is so easy and so delicious!!!  It has taken a few times to get my kids to eat it, but last night my pickiest eater ate it all gone!!!  HURRAY!!!!  She may not have loved it, but she ate it!!  I saw the original recipe on my friend's blog here.  I used gluten free noodles, of course, and made a few changes.

Ingredients:

Gluten Free Lasagna Noodles (I use Tinkyada)

Water

Bottle of Spaghetti Sauce (We like Prego Traditional)

1 pkg. sliced mushrooms

2-3 zucchinis, sliced

2-3 TBSP butter

Spinach

Mozzerella Cheese

 Pre-heat oven to 350 degrees.

Wash & slice your zucchini.  Saute your mushrooms & zucchini in some butter. 

 Once your veggies are cooked, add your spaghetti sauce (make sure to pour some in bottom of pan first and save some for top of lasagna).  Heat until bubbly.

Layer:  Noodles

 I hate to deal with cooked lasagna noodles, so here's my trick to avoid that and make it easier to make lasagna.  I add dry noodles and pour some water over the top of them (each layer).  Don't mind all the broken noodles.  :)

Veggies w/ Spaghetti Sauce

Spinach

Mozzerella Cheese

Repeat layers one more time, then add another layer of noodles with reserved spaghetti sauce and topped with some more mozzerella cheese.  Cover with tin foil and bake for 45 minutes.  After the 45 minutes, because you are using dry noodles, you may need to pull it out, push the noodles down into the liquid and cook for another 5-10 minutes.  Pull out of oven and let sit for 10-15 minutes.  The liquid will be absorbed by the noodles, the longer it sits.  We like to enjoy with some breadsticks from Charlotte's Bakery.  We buy ours at Good Earth, but I know they can ship their products too.