This is a fabulous healthy white sauce lasagna that you can add chicken too or not! It’s great either way. My friend, Amy, and I made it up to freeze and our families loved it. So we made 8 of them yesterday! Amy’s family has to eat gluten free. We do not, so we use whole wheat noodles and they use brown rice noodles. Great way to get more freezer meals in your freezer is to quadruple a recipe instead of doing 4 different recipes. Next week we plan on doing a red lasagna or Shepherd’s Pie.
Below is amounts for one or 8 lasagnas.
White Veggie Lasagna
1 pan 8 pans
9-12 64 whole wheat or brown rice lasagna noodles (This was 2.5 (13 oz) boxes)
1/2 c 1 c butter
1 8 onions chopped
1 8 minced garlic
1 tsp 6 tsp Real salt or sea salt
2 c 18 c Chicken broth
1 1/2 c 6c whole milk (we used less milk cause it was plenty runny)
4 c 16 c shredded mozzarella cheese
1 c 4+c parmesan cheese (we used less cause we didn’t have any more)
1 tsp 8 tsp basil
1 tsp 8 tsp oregano
1/2 tsp 4 tsp black pepper
2 c 16 c cottage cheese (preferably organic, regular has nasty stuff in it)
1/2 c 4 c shredded chicken (approximately 1/2 of a whole chicken) This was for 4 pans.
3 c 10 c fresh spinach (can use frozen as well)
1 6 small zucchini shredded (3/4c each pan)
2 16 carrots shredded
1 4 packages of mushrooms chopped fine
1c 4 c Ultra gel (you can use arrowroot, cornstarch or flour for thickening)
Cook butter, garlic, & onions till softened in a pan on the stove over med-high heat. Add all the veggies except the spinach. (If using frozen spinach throw it in now.) Add spices, salt, & pepper, chicken broth, & milk. Then wisk in the ultra gel slowly and don’t let it boil. Then layer in a 13×9 pan 1/2 c sauce, uncooked noodles, cottage cheese, more sauce, spinach, cheeses then repeat ending with mozzarella cheese. Cover with tinfoil and freeze. Or if eating immediately bake in a 350 degree oven for about an hour covered with an inverted cookie sheet. If baking from frozen take directly from freezer and place in 350 oven for 2 hours.
Image via Wikipedia
I’ve made this beef stew recipe for many years and have never found a better. You can make it gluten-free by thickening with arrowroot powder rather than flour and don’t coat the meat in flour. You can be creative with veggies too. I love sweet potatoes in it or butternut squash.
Favorite Beef Stew
2 lbs stew meat or round steak
Dip in whole wheat flour and brown in 2 T butter or homemade lard.
In a crock pot combine:
6 c. hot water
1 T Worcestershire sauce or coconut aminos
1 clove garlic chopped
1 med. onion sliced thin
2 bay leaves
1 T salt
1 T raw honey (opt.)
1/4 tsp black pepper
1 T lemon juice
dash of ground cloves
Take out 1 1/2 c liquid & put aside for thickening later.
Add to crock pot:
3-4 potatoes cubed
1 c carrots
Cook on low for 6-8 hours. Mix 6 T flour or arrowroot with reserved liquid and whisk into the stew until thick.
Looking for an easy, impressive, and fabulous meal? It’s even gluten-free! My entire family even the picky 3-year-old ate this up and we wanted more. I found it in Farmer John’s Cookbook but these are my alterations.
Crustless Cauliflower Quiche
2 T butter
1 small onion, sliced
2 c chopped cauliflower (about 1 very small head)
1 tsp salt, divided
3 T water
1 1/2 c heavy cream (I used whole milk)
pinch fresh nutmeg
3/4 c grated Swiss or Dubliner cheese
salt & pepper
Preheat oven to 375 degrees
Melt 2 T butter in a medium skillet. Add the onion & saute till translucent, about 5-7min. Add the cauliflower, 1/2 tsp of the salt, and 3T water ; cover and cook for 10 min, shake pan occasionally. Cauliflower should be barely tender as it will cook more in the oven.
Butter a pie dish. Whisk the eggs in a bowl and add the milk and 1/2 tsp salt and nutmeg.
Sprinkle half the cheese on the bottom of the pan. Add the cauliflower mixture. Pour the egg/cream mixture over the top, being careful not to add so much that it goes all the ay to the top of the crust, as it will rise during baking. Sprinkle with salt and pepper. Sprinkle with remaining cheese.
Bake until quiche is lightly browned in spots, 25-35 minutes.
So in my family we soak our grains in warm water and leave them on the counter from 7-24 hours before eating them. It reduces phytic acid which binds up minerals and the “good stuff” and stops our bodies from absorbing them. If I don’t have time to soak my grains which frequently I don’t, then I try to serve other foods. Particularly produce. My son is a bread fanatic! I haven’t gone to sourdough yet, I intend to this summer. So my bread is not soaked so I don’t want him to eat too much of it. Well as I consider that we need to eat less grains I am looking for recipes that we love with less grains. I came across this recipe today for Grain-free Granola! Iabsolutely love it!!!! It smells so good coming out of the oven beware that you don’t eat the whole batch then and there!
Grain Free Granola
makes 2 Quarts
2 cups almonds
2 cups walnuts
1 cup pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces
1 cup unsweetened shredded coconut
1/3 cup sesame seeds, optional
1/2 stick butter or coconut oil or combination of both
1/4 cup brown sugar or muscovado sugar or maple syrup
1/4 cup honey
1-1/2 teaspoons vanilla
Preheat oven to 300 degrees Fahrenheit.
In a food processor, place the 2 cups of almonds and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour almonds into a large mixing bowl. Do the same thing with the walnuts. Add the remaining seeds, fruit and coconut to the bowl and mix well.
In the meantime, combine butter, sugar and honey over heat until combined. Take off heat and stir in vanilla.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.
Pour the granola out onto a greased, walled cookie sheet and spread out to an even layer. Bake in the oven for 15-20 minutes until you can smell the nuts roasting. When done, remove and allow to briefly cool on the cookie sheet before decanting into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.