When I am looking for recipes to modify, there's a variety of reasons I will choose a particular one. The most obvious are my two main criteria: the recipe must not have too many ingredients (usually 10-ish) and it must not have a prep time much longer than 30 minutes. However, there are other things that will draw me to recipes as well. This recipe for example I was drawn to because of how colorful it looked. Yes, that really is the reason I wanted to make it.
I love cheese. And I really love recipes that have a lot of it, like this Cheesy Potato Sausage Bake. There are a few things that I always feel recipes can use a little more of, onions, garlic, and cheese. What can I say, I know what I like.
Have you ever put your dish in the oven only to realize a minute too late that you either left out an ingredient or didn't prepare something right? That was me with this recipe. I had assembled the entire thing, put it in the oven, was feeling all good about myself and about how easy it came together, when I glanced at the recipe and saw that the chicken was supposed to be cooked prior to baking. Oops. Not to fret, I simply adjusted the time, crossed my fingers, and hoped it would still turn out tasty.
I'll admit that potatoes are one of my favorite foods, maybe even to the point of an obsession, but we won't go there. When I came across this recipe and saw that it had tater tots, it instantly made it on my 'ultimate comfort food dish' list. This dish was an instant hit for Steven and I, and the leftovers were just as good, if not better. I will definitely be making this again very soon.
I love using my Crock-Pot on the weekends since it takes just a little bit of time to throw everything together, and then I can spend the rest of the day lounging around while dinner cooks itself. I found this recipe for Cheesy Chicken Tater Tot Casserole on Pinterest, although it originates from Brandie's blog "The Country Cook". She also has many other recipes that look amazing and I can't wait to try (with gluten-free modifications, of course).
Tuna noodle casserole has been one of my favorites ever since I was little. I would always get super excited when mom would announce that she was making it for dinner (yes, I have always loved food this much). So now that I am off on my own, tuna casserole remains a staple dish in our home.
Another busy week is in fully swing, and by the time I get home from work, I don't feel like doing too much of anything. That's why I plan ahead and keep ingredients on hand for 5 to 9 different recipes that are simple and easy. This is one of those recipes. The ingredients are pretty much kitchen staples, so this can be whipped up pretty quickly as soon as I get home.
This is one of my favorite comfort food recipes, and it's one of my husband's favorites as well. I sampled from several different recipes until I came up with a one that fit my tastes, and my requirement for simplicity. This is such an easy dish to put together when I don't feel like spending a lot of time in the kitchen. I never quite make it the same way each time, but it always turns out soo good.
In my experience, pretty much all national brand cream soups have gluten, and the gluten-free ones are super expensive or hard to find. This is a recipe my mom found a couple years ago to use in place of any cream soup. It is very easy to put together and you can make it into just about any flavor you need (see below for suggestions). I have committed this recipe to memory since I use it pretty frequently and the base is only three ingredients.
As promised, I will be providing you with easy, delicious, and most importantly, gluten-free recipes. Pepperoni Rigatoni is one of my favorite pasta dishes and it is beyond easy to make.
This recipe was taken from Taste of Home's Ultimate Five Ingredient Recipes cookbook. I highly recommend this cookbook to anyone who doesn't have a whole lot of time to spend in the kitchen but still wants a wholesome meal. This is NOT a gluten-free cookbook, but since each recipe is only five (or less) ingredients, it's really easy to modify each to be gluten-free. I am confident this is not the only recipe you will see me post from this cookbook.
Pepperoni Rigatoni
You will need:
1 package (8 oz) rigatoni or large tube pasta (I use Hodgson Mill's GF Rice Penne)
1 Jar (28 oz) spaghetti sauce (Prego Fresh Mushroom)
1/2 to 1/3 package (1-2 oz) sliced pepperoni, halved (Hormel Original)
1-2 cups (4-8 oz) shredded Mozzarella cheese (Kraft is always my cheese pick)
Preheat oven to 350°
F
Cook pasta according to package directions (about 6 minutes for Hodgson Mill's Penne); drain. Add spaghetti sauce and toss to coat. Mix in halved pepperoni slices. Cover with cheese.
Bake for 20-25 minutes or until heated through and cheese is melted.
If you're a cheese-lover like myself, sprinkle with some parmesan (Kraft) and dig in!
