So, I stole this recipe from my friend Janeen. She brought this to our family after I had my baby in December and we couldn’t get enough of it. I finally have the recipe and made it myself this week. It’s a real keeper.
Mexican Casserole
1lb of ground beef
1 med onion diced (I didn’t have an onion and it was still good)
brown and drain grease
Add:
1 can corn
2 8 oz cans of tomato sauce
1 package gf taco seaoning
1 15 oz can of black beans
2 cups grated cheese
1 can tomatoes & green chilies (like the Rotel ones)
8 Corn tortillas
Cover bottom of a 9x13 casserole dish with a small amount of tomato sauce and a layer of tortillas. Spread half of beef mixture and sprinkle half of cheese, cover with a layer of tortillas. Repeat and top with extra cheese. Bake for 30 min @ 375 degrees. Serve with chips.
Friday, August 13, 2010
Oatmeal Chocolate Chip Cookies
I tried these today and I’m in love. They’re amazing. I modified this recipe from one on Gluten-Free Goddess. Try it. You won’t be sorry.
Oatmeal Chocolate Chip Cookies
1 3/4 c. all purpose gluten-free flour (I used Blue Chip Feather Lite, my new favorite in almost everything)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
*Whisk these in a bowl and set aside. Then cream together:
3/4 c. shortening
1 c. sugar
1/2 c. brown sugar
1 T. vanilla extract
2 eggs
*Add dry ingredients to cream mixture, mix well. Then add:
3 c. gluten-free oats
1 c. milk chocolate chips
*Scoop tablespoon-sized balls onto well greased cookie sheet and bake 11-13 min. This made about 3 1/2 dozen cookies so there’s plenty to freeze for later!
Oatmeal Chocolate Chip Cookies
1 3/4 c. all purpose gluten-free flour (I used Blue Chip Feather Lite, my new favorite in almost everything)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
*Whisk these in a bowl and set aside. Then cream together:
3/4 c. shortening
1 c. sugar
1/2 c. brown sugar
1 T. vanilla extract
2 eggs
*Add dry ingredients to cream mixture, mix well. Then add:
3 c. gluten-free oats
1 c. milk chocolate chips
*Scoop tablespoon-sized balls onto well greased cookie sheet and bake 11-13 min. This made about 3 1/2 dozen cookies so there’s plenty to freeze for later!
My New Favorite Lunch Idea
A while back I ran into our hospital dietician, who told me one of her patients brought this for her to try and it was really good. I was nervous, but eventually I tried it and I love it!
Tuna Rice Wraps
Tuna Salad (however you like it…I mix mine w/ mayo, shredded cheddar, salt & pepper)
Crunchy lettuce leaves
Rice paper (I looked for this for weeks…finally found it in the Asian section at Whole Foods. It came in a big package for about $2)
*Soak rice paper in warm water as package directs, lay flat on a plate. Spread tuna in the middle of rice paper and top with lettuce. Wrap like a spring roll by tucking 3 edges to the center and rolling the final one to seal it. It’s delicious. Maybe next time I’ll take a picture in case this doesn’t explain it very well, but they should end up long and skinny.
Tuna Rice Wraps
Tuna Salad (however you like it…I mix mine w/ mayo, shredded cheddar, salt & pepper)
Crunchy lettuce leaves
Rice paper (I looked for this for weeks…finally found it in the Asian section at Whole Foods. It came in a big package for about $2)
*Soak rice paper in warm water as package directs, lay flat on a plate. Spread tuna in the middle of rice paper and top with lettuce. Wrap like a spring roll by tucking 3 edges to the center and rolling the final one to seal it. It’s delicious. Maybe next time I’ll take a picture in case this doesn’t explain it very well, but they should end up long and skinny.
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