Creamy Pesto Chicken/Asparagus/mushroom Fettucini Alfredo

Well, I've searched high and low for my camara because personally - I think this is a meal worth seeing. But, Alas, It is missing. Tonight's dinner is a compilation of a recipe I found and then I added a bunch of stuff. And yes, It's Gluten Free, Corn free and uses goat milk cream.

This one is so good. I'm thinking I need to make it again SOON!

1 Package of Tinkyada brand Fettucini (follow package directions)

2 chicken breast cooked and cut into bite sized pieces

1 bunch of asparagus, cleaned, ends cut off and cut into bite sized pieces.

1/2 red onion, diced.

2 TBSP Olive Oil

1 C. chopped mushrooms

1 C. Cream (milk is fine too)

1TBSP Tapioca flour

2 TBSP Pesto (jarred or homemade!)

1/2 C. of shredded parmesan cheese

1 jar of marinated artichoke hearts.

Add EVOO to pan and put in onions, Asparagus and sautee. When the veggies are soft add mushrooms, cream, pesto and tapioca flour. Add Parmesan cheese . Then toss with the fettucini. Add jar of Artichoke hears, salt and pepper to taste. ENJOY with your favorite salad! YUM.

Vegetarian, Corn and Gluten Free Baked Ziti

This dinner is a little out of the ordinary in that it is more HOMEMADE than most of what I make is. The spaghetti sauce is made from tomatoes, basil and onions from our garden last summer that I canned. The cheeses (Ricotta and Mozarella) was homemade from our own goatsmilk. OF course if you don't have these things, store bought would work well!!!!

Gluten Free Penne or Ziti pasta - cook according to package directions until Al Dente

1 onion - diced

1 head of broccoli, chopped fine,

1 container of baby shitake mushrooms.

spinach (I prefer fresh

1 - 8 oz container of ricotta cheese

1 - package of mozarella shredded.

1 - quart jar of pasta sauce (homemade or whatever tickles your fancy!)

Mix all the ingredients together EXCEPT the mozarella, dump into a baking dish and

top with Mozarella cheese. Put in the oven for about 20 min on 350* until cheese is melty and bubbly, slightly browned. Oh yeah! Eat Hearty!!!!!

BTW- you could easily add any veggies you want: grated zucchini, carrots, olives etc. and if you don't want to eat VEG. go ahead and add some meat: Italian Sausage, ground beef, lamb, goat or turkey would work great.

Gluten Free Spring Pasta and Shepherd's Pie

Today I am posting 2 Gluten Free Recipes even though I only have one picture. I wish I had thought to take a picture of the Shepherd's Pie - it sure looked and tasted good.
The first recipe is for GF/CF Spring Pasta
1 Bag Tinkyada brand GF shapes pasta (corkscrews, shells etc.)
1 bunch of small asparagus cut into bites size pieces,
2 large chicken breasts, browned in EVOO, salt and pepper to taste. Cut into bite size chunks
1 red onion, diced
1 garlic clove, minced
1 package of baby bella mushrooms
Peas - fresh is better but frozen works if that's all you have.
1 can olives. Personally I prefer calamata but use what you have.
1/2 C. Cream or Milk,
1/4C grated Parmesan or ASiago cheese.
1tsp Arrowroot powder to thicken.
Cook the pasta according to package directions, rinse well and massage some EVOO into the pasta to prevent sticking.
pour some EVOO into your saute pan and add your onion, garlic, and asparagus. Saute until everything begins to soften up. Add mushrooms, peas and chunks of chicken and saute until everything is heated. Then add olives, cream or milk, parmesan cheese and arrowroot powder.
stir good and then salt and pepper to taste. Top your hot pasta and ENJOY!!!!


Shepherd's Pie - MY style!
If i had ground lamb or chevon I would use it but I had ground turkey on hand - worked fine!
1Lb ground meat (whatever you prefer)
10 potatoes, peeled, cubed and cooked. Mash them like you like to for regular mashed potatoes and set aside. If you don't eat white potatoes - use sweet potatoes for this!
Onion - med, diced.
Peas (1/2 bag frozen)
brocolli, 1 head chopped
1 small bag of green beans, ends removed and cut into bite sized pieces.
4 carrots, peeled and cut into chunks.
1/4 lb of grated cheese of your choice!
brown ground meat and fix potatoes. When the ground meat is done add veggies except carrots. The cool thing about this is you can add whatever veggies you want/like!!!! I do not add corn because of hubby's corn sensitivity but if you can eat it - add it. Saute everything until is is mixed up and add salt and pepper to taste.
transfer the "filling" into a large casserole dish and top it with the mashed potatoes and grated cheese. Pop it into the oven until the cheese is melty and top of potatoes are a bit browned.
Serve and Eat. The great thing about this is you can add whatever you have on hand or that tickles your fancy - add spices that you like to change the flavor up!