GF recipes

Here are a couple of GF (and vegetarian) recipes I've tried recently and thought you guys might be interested! Black Bean and Corn Stuffed Potatoes Quinoa & Sweet Potato Chili

Low Fat Chocolate Chip Zucchini Bread

Tried this recipe today and it turned out great! Obviously, for your GF folk you'd go for more of a no-wheat rather than whole-wheat approach, but it is a recipe that has a lot less fat and sugar than traditional zucchini bread recipes. I did half semi sweet chocolate chips and half white chocolate chips since I had them. YUM!

(image via skinnytaste)

Creamy Quinoa Primavera

Remember this blog? Oh yeah...

I made THIS for a potluck on Saturday. I LOVED it. For the veggies I used carrots, zucchini, and red bell pepper. YUM (image via recipe site) Edit: I just realized that I originally pinned this via Amy! Have you ever tried this, Amy?

Orange Cookies with Orange Glaze

(photo via brown eyed baker)

I made THESE cookies that I had pinned a few days ago. I just picked a few oranges from our yard and had all the other ingredients on hand. They turned out delicious!

Spanish Rice

Last night I made the BEAN FLAUTAS that Amy had posted about a while back. They were so great! I will definitely be making them again! They were delish dipped in guacamole.

I also made Spanish rice to go with them. I finally got my the recipe my grandma Lunt used to make (that my mom uses). It is so yummy!

Here it is:

4 slices bacon, cooked, cooled, crumbled (reserve the grease)
1/4 C onion, chopped
1/2 C bell pepper, chopped
10 oz. can tomato soup + can full of water
3/4 C rice (uncooked)
4 whole cloves (optional, but so good!)

Add onion and pepper to grease on medium heat and let brown. Add tomato soup and water. Add rice and cloves. Simmer until it starts to thicken, stirring often. Cover and cook on medium low until moisture is absorbed. All together, time is about 1 hour. Remove cloves, and add bacon before serving.

*This recipe is very yummy prepared as described, but since I have issues with meat these days, I omitted the bacon and just cooked the onion and peppers in a little olive oil. I also used brown rice, which takes more time to soften.

Lemon Poppy Seed Pancakes

I made THESE last night for dinner with the strawberry topping. YUM! Riley ate them like they were going out of style.

Vegetarian Taco Salad

I made THIS last night for dinner and really liked it. I added some quinoa in with my brown rice for extra protein.

Bean Enchiladas- crock pot style

I made these yesterday and they turned out yummy! They have a little kick to them, which probably depends on how hot your salsa is (I used medium). I love that they're done in the crock pot, which means I can still use them in my summer cooking repertoire. I used corn tortillas and cooked them about 2 and a half hours, but the tortillas did not hold their shape like the recipe suggested they would. So, it turned out more like a casserole, but who cares? I enjoyed mine topped with sour cream, chopped tomatoes, and shredded lettuce.

More roasting

Okay, I just made this ROASTED CAULIFLOWER for an afternoon snack for myself. Believe me, it is not normal for me to fire up the oven for a snack. But it was worth it! And I think I could eat the entire batch in one sitting! The recipe is pretty similar to the roasted broccoli recipe I posted about.

Roasted Broccoli

I saw THIS recipe on pinterest and tried it tonight. It was yummy! I served it with whole wheat pasta covered in marinara sauce and it was a great combo! (I left out the things she noted that she left out.)

Bean Enchilada Casserole

Here is a vegetarian, gluten-free recipe for enchiladas that I tried last night. They were super tasty!

*A couple notes about the recipe...
-I didn't use as much cheese as it called for. I just used enough to cover each layer.
-I used Trader Joe's enchilada sauce. Winner!