Saturday, December 29, 2018

GF Scrambled Eggs and Cheese Casserole

My family fell in love with this new recipe I found over Christmas break to make scrambled eggs.  Feel free to add whatever ingredients your family loves to make it YOUR recipe!  

GF Scrambled Eggs and Cheese Casserole

Ingredients:
2 Tbsp butter, melted
1/2 tsp sea salt
1/4 tsp course black pepper
1/2 tsp dry mustard
12 eggs
1 cup milk
1/2 lb (2 cups) grated cheese (Cheddar, Monterey Jack, Swiss, etc)

Directions:
Preheat oven to 350 degrees F.  Add the melted butter to a 9x13 baking dish, turning the dish to coat the bottom.

In a bowl, whisk together salt, pepper, dry mustard, and eggs until frothy.  Whisk in the milk.  Stir in the cheese.  Mix well.

Pour the egg mixture into the baking dish.  Bake for 30 minutes or until the eggs are set.  Remove and let it sit for 2 minutes before cutting into squares and serving. Enjoy!

I first found this recipe here https://www.cdkitchen.com/recipes/recs/41/Oven-Scrambled-Egg-And-Cheese-111472.shtml

Monday, December 10, 2018

GF Baked Spaghetti Squash Spaghetti

GF Baked Spaghetti Squash Spaghetti

Ingredients:

-2 spaghetti squashes 
-spaghetti sauce (check out how to make Homemade Tomato Sauce here)
-mozzarella or Italian cheese

Instructions:

1. Preheat the oven to 400 degrees.

2. Using a knife, cut your spaghetti squash in half, length wise.

3. Spoon out the loose insides and seeds.


4. Spread olive oil all over and season with salt and pepper.





5. Place INSIDE DOWN on baking sheet (I use parchment paper because it's easier clean up).

6. Bake for 20-30 minutes. *




7. Remove from oven.  Using a fork, scrape the inside of the spaghetti squash into a 13x8 (for larger or multiple spaghetti squash) and an 8x8 (for smaller spaghetti squash).  




8. Mix with GF spaghetti sauce and top with mozzarella and/or Italian cheese.
9.  Bake another 10-15 minutes to melt cheese.  







10.  ENJOY!

* Bake time depends on the size of the spaghetti squash.  If I have a small squash I start and 20 minutes and check.  To check, I squeeze the outside like you would check a potato.

If it squeezes at all, it's done.  For larger spaghetti squash, I bake for 30 minutes then check.  An overcooked spaghetti squash is more soggy.  We prefer it on the crunchier side.  

GF Broccoli Cheddar Soup

GF Broccoli Cheddar Soup

4 cups broccoli florets (chopped)
4 cloves garlic (minced)
3 1/2 cups unsalted chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese
salt
pepper

In medium stockpot, sauté garlic for one minute.  Add chicken broth, heavy cream, and chopped broccoli. Simmer for 10-20 minutes until broccoli is tender.  Blend broccoli in blender or with hand mixer.  Remove from heat and mix cheese in immediately.  *NOTE: Cheese will clump if added over heat.  Need to make sure when you add the cheese the soup is hot so the cheese will melt.*  Add salt and pepper.  Enjoy!

Recipe from Maya Krampf from Wholesome Yum.com
https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/

Blueberry Banana Smoothie

3 cups frozen blueberries 2 bananas 1 cup (gluten free) old fashioned oats 1 cup milk 1 tsp honey (optional) Blend all ingredients together ...