Quesadilla Casserole (Crockpot)

I'm usually not a fan of crockpot recipes that require a lot of pre-cooking, but this one is so good that I'm okay with it! It's fairly simple to pre-cook the meat/sauce mixture and then the crockpot does the rest of the work. My husband and I love Mexican food, so we really liked this new way of preparing it. This dish is very flavorful and just spicy enough for our tastes.


Quesadilla Casserole (Crockpot)
Adapted from Crockin’ Girls

Ingredients:
·1 lb. ground chicken
·½ tsp each – salt, pepper, onion powder, garlic powder
·2 TBS chili powder
·1 TBS minced garlic
·1 tsp cumin
·½ tsp each – oregano, red pepper flakes
·1 medium onion, chopped
·½ bag frozen corn
·1 can Rotel
·1 can black beans, drained and rinsed
·1 cup salsa
·6 soft corn tortillas
·2 cups shredded cheddar cheese

Directions:
Brown chicken, season with salt, pepper, onion powder, and garlic powder. Drain. Add everything else except tortillas and cheese. Mix well and heat thoroughly. Spoon ¼ of mixture into bottom of crockpot. Place 2 tortillas on top. For the second layer, spoon ¼ mixture of mixture on top of tortillas, top with a large handful of cheese, and 2 more tortillas. Repeat for a third layer. Top with remaining meat mixture and cheese. Place lid on crockpot and heat on low for 3 hours.

Angel Chicken (Crockpot)

When does Daylight's Savings Time start again? I'm ready for it to be daylight when I get home from work so I can take pictures in natural light and my meals will look more appetizing. While looking at this picture of Angel Chicken doesn't look too appetizing, I promise this meal was delicious. If you're not gluten free, you can substitute all of the spices with a packet of dry Italian seasoning mix. I served with Roasted Potatoes and Carrots.

Angel Chicken (Crockpot)
Adapted from Crockin’ Girls

Ingredients:
·4 boneless, skinless chicken breasts
·2 TBS butter
·½ TBS each – garlic powder, onion powder, sugar, parsley, salt
·1 TBS each – oregano, chives
·½ tsp each – pepper, basil
·¼ tsp each – thyme, celery seed
·Cream of Anything Soup Base (follow recipe to make one can substitute)
·1 – 8oz. can sliced mushrooms
·½ cup dry white wine
·4 – oz cream cheese
·¼ - ½ cup onions, chopped
·12 oz. gluten free spaghetti noodles

Directions:
Put all ingredients into the crockpot except the pasta. Cook on low for 7-8 hours. Shred the chicken mixture. Prepare pasta according to package directions; drain. Mix pasta and chicken together; serve.

Creamy Avocado Pasta with Tomatoes and Mushrooms

What this dish lacks in appearance it makes up for in flavor. This creamy pasta dish is deceptive. It's creamy and rich; you'd never know the sauce was made with healthy avocados.

Creamy Avocado Pasta with Tomatoes and Mushrooms
Adapted from The Flourishing Foodie

Ingredients:
·12 oz. gluten free spaghetti noodles
·2 ripe avocados, seeded and peeled
·2 TBS extra virgin olive oil (EVOO)
·1 tsp minced garlic
·½ tsp salt
·Juice of 1 lemon
·1 – 14.5 oz. can stewed tomatoes, drained and chopped
·1 – 6.5 oz. can sliced mushrooms, drained
·¼ cup slivered almonds, chopped
·¼ cup shredded Parmesan cheese
·Salt and freshly cracked black pepper to taste

Directions:
Prepare pasta according to package. Add avocados, oil, garlic, salt, and lemon juice to a food processor. Pulse until ingredients are smooth and creamy. Strain the pasta; stir with the sauce in a large bowl. Stir in tomatoes, mushrooms, almonds, and cheese. Season with salt and pepper.

I'm Back with New Recipes!

Hi everyone!

I'm slowly getting back into blogging at As Good As Gluten. My life has slowly started to settle down after relocating, moving, a new home, and new jobs for my husband and I. It's far from normal, as we still have a lot of organizing and decorating to do, but I have my kitchen back after a few months of living with family (thank you family - you all are amazing!).

My goal is to start sharing recipes occasionally, as I don't think I'll be able to blog as frequently as I used to for awhile. Today, I want to share some new recipes I've tried over the past few months. I don't have pictures - sorry. However, most of the links to the recipes below have great pictures. Over the past few months, I was concerned with just putting together the dish and didn't even think about pictures. I did; however, keep track of any alterations I made to the recipe to make it gluten free (and in some instances, healthier) and will share those with you.

Sausage, Grape, and Pasta Skillet - This was a great fall dish, but I did think it was missing something. If you try this recipe and have a suggestion, let me know! In this dish, there was a good balance of sweetness from the grapes and spice from the sausage and red pepper. The only change I made was that I used Tinkyada Brown Rice Pasta Shells to make the pasta gluten free.

Cheese, Potato, and Smoked Sausage Casserole - This dish consists of potatoes and smoked sausage smothered in cheese sauce. It's pure comfort food that is perfect for cold, winter nights. It's not so perfect for your health, but I believe everything is good in moderation. I used Homemade Gluten Free Flour to make the dish gluten free. And, instead of using Velveeta cheese, I used 1 cup of shredded cheddar cheese.

Mashed Sweet Potatoes Brulee - I made this side dish for Thanksgiving a few months ago, and it was a huge hit! This dish is mashed sweet potatoes with a crunchy brown sugar brulee topper. Yum! I didn't change anything about the recipe as it is naturally gluten free and healthier.

Spicy Romano Chicken with Artichoke Hearts & Sundried Tomatoes - My sister made this dish for dinner a few months ago and it was AMAZING! We've since made it with our family on multiple occasions. For the meat, we use a combination of cooked shredded chicken and cooked chicken sausage. When I've made it, I used Tinkyada Brown Rice Pasta Shells to make the pasta gluten free and half 'n half instead of cream to try to make it a little healthier. This is another must-try recipe.

Mushroom Quinoa Risotto - I believe this is the first new recipe I cooked when we moved into our new home last month. When I set the dinner table, I apologized to my husband in advance in case he didn't like it. I thought he would turn his nose up at the sight of mushrooms and quinoa for dinner. We both took our first bites and absolutely loved it! It was incredibly flavorful and fairly healthy. I didn't make any major changes to the recipe.

General Tso’s Chicken (Crockpot) - This was a quick and healthy Chinese fake-out meal we enjoyed a few weeks ago. The flavor was great and it was easy to prepare.

Fiesta Chicken Casserole (Crockpot) - I was disappointed in this recipe. It was one I was really looking forward to, but the it didn't have enough flavor. What I did like about this recipe is that the rice was cooked in the crockpot along with the chicken. I'll be using that method next time I make Santa Fe Chicken (Crockpot).

Chocolate Chip Cookie Dough Bars - OMG, these cookie dough bars are AMAZING! I made them for Super Bowl and they were a huge hit. There is nothing about them that is good for you, except the taste, of course. To make them gluten free, I used Homemade Gluten Free Oat Flour 
which added a great oatmeal-like taste to the bars. Forget about any diet you are following, you must go make these now. Then, cut them up into really small squares and take them to a party to share the love (and calories)!

Spicy Sausage Pasta - This dish is a grown-up version of mac & cheese with hot dogs stirred in. It was an immediate husband pleaser, and I devoured it too. We (ahem) I pulled myself away from the pan in order to reserve any leftovers for myself and my brother to try the next day. To make this gluten free and a bit healthier, I used Tinkyada Brown Rice Pasta Shells and half 'n half instead of cream.

Peanut Chicken (Crockpot) - This dish is sweet and savory with the combination of peanut butter and salsa. Mike liked the meal savory; I, however, added an extra spoonful of peanut butter to my bowl and enjoyed it sweeter. I used gluten free soy sauce to make the recipe gluten free and served over brown rice.


Thanks for your patience over the last few months (and over the next few months).! I hope to post a new recipe (with pictures) sometime in the next week.

Lauren

Where Have I Been?

It's been over a month since I posted a new recipe; I apologize. I'm relocating, and I've had way too much going on between moving, jobs, houses, etc., and the rest of life's curve balls to keep up with As Good As Gluten. Once life settles down for me and is back to "normal," I promise I'll be back posting.

In the meantime, what new recipes have you tried over the past month?


Lauren

Skinny Chicken Pesto Bake

Skinny Chicken Pesto Bake is a simple and tasty meal. The chicken was tender and juicy, topped with fresh basil pesto, juicy garden tomatoes, and a delicious blend of mozzarella and parmesan cheese. Yum!

Mike made this meal a few weeks ago for dinner when we had a plethora of fresh basil and tomatoes from the garden. What are your favorite recipes to use garden herbs and vegetables?


Click here for recipe from Skinny Taste

Caprese Pasta

Caprese Pasta is a simple one-pot meal that is fresh, flavorful, and aromatic.

I am obsessed with Caprese. I devour any dish that has the deliciously fresh Caprese flavors that I'm in love with. Lucky for me, my husband hates Caprese. I don't know what's wrong with him, but it means I also get to eat his portion!

What are your favorite Caprese-inspired recipes?

Caprese Pasta
Adapted from Iowa Girl Eats

Ingredients:
·20 fresh basil leaves
·1 TBS parmesan cheese
·1 tsp minced garlic
·Salt and pepper
·2 TBS extra virgin olive oil (EVOO)
·8 oz gluten free pasta
·1½ cups small tomatoes, halved
·1 cup shredded mozzarella cheese

Directions:
Bring a pot of water to a boil and cook pasta until al dente. Meanwhile, combine 15 basil leaves, parmesan cheese, minced garlic, salt and pepper in a food processor. Pulse until finely ground. Stream in 1 TBS of EVOO and pulse until smooth.

When pasta is cooked, drain. Heat 1 TBS EVOO in the same pot over medium-high heat. Add tomatoes, season with salt and pepper, then toss and cook for 30 second. Add cooked pasta and pesto, then toss to combine. Remove from heat and stir in shredded mozzarella cheese until it melts. Sprinkle with fresh basil leaves and fresh cracked pepper before serving.

Creamy Lemon Basil Pasta

This pasta dish is incredible. The creamy texture of the sauce is flavored with zesty lemon and freshly-picked basil.

Remember the to die for Creamy Garlic and Mushroom Pasta recipe I posted a few weeks ago? Well, this Lemon Basil spin-off is equally delicious. It's another simple recipe I recommend making NOW!

Creamy Lemon Basil Pasta
Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·2 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded parmesan cheese
·¾ cup half ‘n half
·Handful of torn fresh basil, to taste
·One lemon, zested

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate.

Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, basil, and lemon zest. Serve.

Parmesan Roasted Zucchini

Parmesan Roasted Zucchini is the BEST way to prepare zucchini! I loved it so much that I ate the entire plate. By myself. In one sitting. It's that good. The zucchini is tender, juicy, cheesy, and flavorful.


Click here for recipe from Budget Savvy Diva

Flourless Zucchini Brownies

I am shocked at how good these Flourless Zucchini Browines taste. They are moist and flavorful. I added cocoa powder to the original recipe, which gives them a nice chocolate flavor.


Flourless Zucchini Brownies
Adapted from Delighted Momma

Ingredients:
·1 cup almond butter
·1½ cups zucchini, shredded into strips and then chopped
·⅓ cup honey
·1 egg
·1 tsp vanilla
·1 tsp baking soda
·½ tsp cinnamon
·1½ TBS cocoa powder
·1 cup mini dark chocolate chips

Directions:
Preheat oven to 350°. Combine all ingredients into a large bowl and then pour into a greased 9x9 pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Mushroom-Stuffed Eggplant

The combination of eggplant and mushrooms add meatiness to this vegetarian meal. It's loaded with cheese, which makes it a very tasty meal that is satisfying enough to serve as a main dish.

It's eggplant season and here are a few of my favorite eggplant recipes: Eggplant Parmesan, Eggplant Pizza, Grilled Italian Eggplant, and Eggplant and Cheddar Rice Sandwiches.

Mushroom-Stuffed Eggplant
Adapted from Everyday with Rachael Ray

Ingredients:
·1 medium eggplant
·2 TBS butter
·10 oz. fresh mushrooms, chopped
·1 onion, chopped
·½ tsp dried sage
·½ cup shredded mozzarella
·3-4 slices of mozzarella

Directions:
Preheat oven to 375°. Wrap eggplant in foil and cook until tender, about 20 minutes. In a skillet over medium heat, melt butter. Add mushrooms, stirring and cooking until tender, about 5 minutes. Add onion and sage, cook for 2 minutes. Remove from heat and stir in shredded mozzarella. Cut the eggplant in thirds or fourths. Make a lengthwise slit down the center of each eggplant slice. Stuff with mushroom mixture and top with a slice of mozzarella cheese. Place in a baking dish and bake until the cheese is melted, about 7-10 minutes.

Creamy Garlic and Mushroom Pasta

You need to make this Creamy Garlic and Mushroom Pasta recipe NOW! It's to die for. The creamy sauce is rich with garlic, tossed with mushrooms, and then topped with fresh parsley.

I absolutely loved this recipe and will be making it again very, very soon. I'm excited to try other mix-in variations like chicken. This dish reminded me of a non-jerk-chicken dish my husband and I had on our honeymoon in Jamaica a few years ago. So, so good!

Creamy Garlic and Mushroom Pasta
Adapted from The Cheese Pusher

Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·5-10 Monterey mushrooms, sliced
·3 TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded parmesan cheese
·¾ cup half ‘n half
·2 TBS fresh parsley, chopped

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add 2 TBS butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate. Meanwhile, sauté the mushrooms in 1 TBS of melted butter in a skillet over medium heat.

Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, parsley, and mushrooms. Serve.


I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays

Buffalo Chicken Meatballs

Mike and I are buffalo chicken lovers, and this recipe for Buffalo Chicken Meatballs didn't disappoint. All of the flavors of buffalo chicken that we love (hot sauce, celery, chicken) are combined into small meatballs. We prefer ranch over blue cheese, so we dunked our Buffalo Chicken Meatballs into Protein Ranch Dressing.

If you are also a buffalo chicken lover, here are our favorite ways to enjoy it from appetizers to snacks to main meals: Buffalo Chicken Nachos, Healthier Buffalo Chicken Dip, Buffalo Chicken (Crockpot), Buffalo Chicken and Potato Casserole, Buffalo Chicken Quinoa Mac & Cheese, Buffalo Chicken Tacos, Hot Buffalo Chicken and Cheddar Sandwich, Jalapeno Buffalo Chicken Mac & Cheese.

Click here for recipe from Rachael Ray

Cucumber Boats

This quick snack consists of fresh cucumber, filled with a mixture of cottage cheese, basil, and cilantro. Adding the herbs to the creamy cottage cheese makes this snack incredibly fresh and flavorful.


Click here for recipe from Susie Freaking Homemaker

Ranch Pork Chops (Crockpot)

This recipe for moist Pork Chops covered in flavorful Ranch gravy is one you must try!

I am a picky eater when it comes to pork, because it usually tastes dry to me. These pork chops are incredibly flavorful. The gravy keeps the pork chops moist and serves as a nice "dip" for the pork chops.

I normally avoid any crockpot recipe that requires any cooking before the ingredients enter the crockpot. This recipe is one exception to my "rule" because it doesn't require too much prep time in advance. I seriously whipped up the gravy in about 10 minutes when I was home for lunch, and the dish was ready by the time I got home for work.

Click here for recipe from "From Scratch to Plate"