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Gluten Free Mrs. Leepers Chicken Alfredo Mix Review

Gluten Free Test Kitchen — Mon, 31 Jan 2011 23:54:19 +0000

Hot, comforting, all in one pot meals are wonderful for a chilly winter night. Especially if you are longing to get something on the table quickly and effortlessly. If your one pot meal comes out of a box and adds in features of convenience and taste, then you are really starting to talk about a pantry standby. Mrs. Leepers Gluten Free Chicken Alfredo Mix is actually quite good even just following the directions on the back of the box. It requires the addition of chicken (or turkey etc.), water, and milk.It is taken to yet another level of deliciousness and nutrition with the addition of baby bella mushrooms and spinach, and garnished with Parmigiano Reggiano cheese and a light grind of fresh pepper. I sauteed the mushrooms with the meat, and added the spinach with the other ingredients. You could certainly add other vegetables and cheeses based on the contents of your refrigerator and pantry.We have also tested the Mrs Leepers Creamy Tuna version, which is quite good as well. Add 2 cans of tuna instead of one.

I cannot recommend the Beef Stroganoff version unless you prefer a VERY mild stroganoff more reminiscent of alfredo sauce. I had to add worcestershire powder, soy sauce, pepper, rice vinegar and a touch of salt (not to mention mushrooms and sour cream) before it began to be reminiscent of a stroganoff. I would have found it easier to start from scratch. But, two out of the three is not too bad at all.

Cheesy Baked Lentils, Rice, and Turkey Casserole Recipe

Gluten Free Test Kitchen — Sun, 05 Dec 2010 21:12:14 +0000

Turkey leftovers, a buffet meal, or just a delicious weeknight meal…this cheesy baked lentils, rice, and turkey casserole by Jim Romanoff for the Associated Press is my new go to one pan meal. I have been slow to discover gluten free casseroles, but this one allows you to use a combination of fresh, frozen, and pantry ingredients to make a healthy dinner. Most of my childhood favorites call for cans of soup or other main ingredients that are NOT gluten free or healthy. However, I came across this casserole recipe in our local newspaper…it looks like it ran on the Associated Press, so you may have seen it in your paper as well. I have substituted chicken for turkey with success and I would imagine that you can tweak this for other vegetables/ingredients that you have on hand as well. You could even make it a side sish or vegetarian option by removing the meat entirely.

I used the gluten free lentil soup from Progresso. I also use frozen instead of fresh spinach, and I choose not to use reduced fat cheese. For one version, I substituted the cheese for a mixture of gluten free breadcrumbs and Parmesan. Try it once staying true to the recipe and then have fun!

Here is the recipe including my notes for recommended substitutions:

Cheesy Baked Lentils, Rice and Turkey Casserole (4 servings)

1 teaspoon extra-virgin olive oil

8 ounces turkey breast, cut into bite-size cubes …(or chicken or precooked turkey etc)

1 small yellow onion, chopped

1 package (5-ounce) fresh spinach …(I used 1/2 of frozen spinach package or broccoli, cauliflower, etc.)

1 can (19-ounce) lentil soup

3/4 cup converted (parboiled) brown rice

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup water…(or 1/2 cup for a saucier casserole)

1/2 cup grated reduced-fat Swiss cheese

1/2 cup grated extra-sharp cheddar cheese …(sub your favorite cheese(s) or combo of bread crumbs and cheese)

1. Heat oven to 400 degrees. Coat a 2-quart baking dish with cooking spray.

2. In a large skillet over medium-high, heat the oil. Add the turkey and onions and saute until the turkey is no longer pink, about 5 minutes. Add the spinach and saute for another minute. Transfer the mixture to the prepared baking dish. (This step is unnecessary if using frozen spinach and precooked meat. Instead add all ingredients to the baking dish.)

3. Add the soup, rice, thyme, salt, pepper and water. Stir to combine. Cover the baking dish tightly with foil and bake for 40 minutes, or until the rice has absorbed all the liquid.

4. Uncover and sprinkle with both cheeses. Bake for another 5 minutes, or until the cheeses have melted.

Gluten Free Pizza with Cheesy Crust Recipe

Gluten Free Test Kitchen — Mon, 01 Nov 2010 20:54:18 +0000

Pizza! This recipe is about as fast as delivery when you consider the time that it takes to call and deliver the pie to your home. This is definitely less expensive and there is a convenience factor based on the ingredients that I will disclose below. I make my own homemade tomato sauce from time to time and I make an enormous amount and store it in the freezer. In case you do not have a passion for chopping and simmering your way through a batch of your own, I recommend that you purchase good canned Pizza sauce and go from there.The real time saver is using Brazilian cheese roll dough as the crust. It tastes like pizza crust should. Using a pao de queijo mix could not be easier to mix up and pat in the pan. This crust must be baked first, before adding additional pizza toppings or you end up with a soggy soupy mess. Trust me, I did the testing so you don’t have to. Remember to dock the dough with a fork (pricking small holes all over the bottom of the crust so that the dough does not bubble.)After blind baking the crust, remove from the oven and add the ingredients of your choice. I recommend that you start with your sauce, add cheese and then your meat and vegetable toppings. I add a little additional cheese on top just for looks and crispy cheese. The cheese underneath stays moist and stringy, Mmmm!

Gluten Free Pizza with Cheesy Crust

1 pkg. pao de queijo mix (Brazilian cheese bread)

(eggs and milk or other ingredients needed to make mix)

Pizza sauce (homemade or purchased)

Cheese

Optional Toppings: mushrooms, green peppers, onions, pepperoni, sausage, etc.

Note: I prefer to precook my veggies briefly in a skillet while the crust bakes.

Preheat oven to 375°. Make mix according to instructions on the package. Pat or press in pizza pan or cookie sheet. Use a fork to dock (prick dough) the dough all over the bottom of the pan. Bake for 13-15 minutes (crust should be golden around edges and slightly puffed.
Remove crust from oven and add sauce, cheese, and additional ingredients of your choice. Bake for an additional 10-15 minutes. Pizza should be bubbling around the edges.
Allow to cool for 5 minutes, cut and enjoy. If there are leftovers I place them in a zip top bag in the fridge to enjoy the next day.