Tuesday, September 28, 2010

I hate to say it, but I totally rocked dinner tonight.

I have an all-new obsession.  I can’t get enough gluten-free Bisquick.  It’s just amazing.  It makes the best waffles and pancakes ever.  Then I tried the “Impossibly Easy Cheeseburger Pie” everyone’s always telling me about.  Delish.  Tonight I made the recipe on the box for Chicken Fingers and it was the bomb.  We absolutely loved them.   I was looking in recipe books for something to use up my zucchini and yellow squash and found a recipe for “Garden Frittata.”  I like recipes that are naturally gluten-free and don’t require any modification, and that’s what this is.  This was an unlikely combo, but made a great dinner! Here are the recipes:

GF Bisquick Chicken Tenders

3/4 cup Bisquick Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted
1.   Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2.   Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3.   Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
**We dipped these in ranch, honey & ketchup.

Garden Frittata (recipe from Taste of Home)
1 small yellow squash, thinly sliced
1 small zucchini, sliced
1 small red onion, chopped
1 cup shredded mozzarella
1 medium tomato, sliced
1/4 cup parmesan cheese
4 eggs
1 cup skim milk
2 T. fresh basil
1 garlic clove, minced
Salt & Pepper to taste
Combine squash, zucchini and onion in a microwave safe bowl and cook on high for about 5 minutes or until veggies are tender, drain.  Put veggies into a greased 9 inch pie plate.  Top with mozzarella, tomato slices.  In a large bowl combine eggs, milk, basil salt and pepper and pour over veggies.  Sprinkle parmesan cheese on top and bake uncovered for about 45 min at 375 degrees.  Let stand about 10 minutes.

Wednesday, September 15, 2010

Baked Pasta with Summer Veggies

This recipe is a slight variation of one my Corsen gave me a few weeks ago and I’ve been waiting for my red peppers to ripen so I could make it.  It turned out really amazing.  Phil even loved it, and he’s not a huge fan of meals that don’t involve meat. So there ya go.

Baked Pasta with Summer Veggies
4 cloves chopped garlic
2 red bell peppers, sliced
2 zucchinis, sliced (I used one zucchini, one yellow squash)
2 tbsp.  olive oil
1 lb. spiral or penne pasta (Used Tinkyada spirals and the texture was awesome)
1 C. cottage cheese
2 carrot, sliced
1 C. Parmesan cheese
Pinch of nutmeg
3 tomatoes, chopped
1 tsp. oregano
1/2 lb. mozzarella cheese
3/4 C. crushed Rice Chex cereal

Preheat oven to 425
1) cook pasta 2 minutes short of package directions
2) Toss garlic, peppers and squash in large bowl with olive oil, salt and pepper.  place veggies on baking sheet and bake for 10 minutes
3) mix cottage cheese, 1/2 of parmesan and nutmeg in large bowl.  Gently fold in cooked pasta, veggies, tomatoes, cubed mozzarella and seasonings.  Pour into greased baking pan.
4) Sprinkle with remaining parmesan and crushed cereal.  Bake uncovered for 20 minutes.