Sunday, July 20, 2008

Tuna Noodle Casserole

Gluten-Free Tuna Noodle Casserole


1/2 pkg of Mrs. Leepers rainbow rotini
1 recipe of cream soup
1 can Chicken of the Sea tuna
frozen peas, cooked - you choose how much you want to include in your recipe. You can also sub corn instead of peas, if you prefer.
salt and pepper to desired flavor (optional)


1. Boil pasta to desired tenderness, drain.
2. Mix in cream soup, tuna, and peas/corn
3. Serve with or without salt and pepper for flavor.

Sunday, July 6, 2008

Weight Watchers Yogurt

My sister-in-law sent me a message saying that as she was shopping, she noticed that the Weight Watchers Yogurt is gluten-free. It's a good source of vitamin A & D, Fiber and Pre biotics and probiotics and at only 1pt or 100 calories. She said that she likes the cherry or amaretto cheesecake flavors but they come in all varieties and are fairly inexpensive.

Friday, July 4, 2008

4th of July Meal (or just a nice summer dinner)

We just finished our 4th of July grilled dinner meal. It was FANTASTIC!

We had a Sirloin steak on the grill, homemade macaroni salad, and corn-on-the-cob grilled beside the steak.

Sirloin Steak

1. Choose a nicely marbled steak (you can ask for assistance at the meat counter).
2. Lightly coat with olive oil.
3. Rub on some Montreal Steak Seasoning (by McCormick) or just rub on some salt and pepper.
4. Grill to 145 degrees.
5. Let the meat rest for 5-10 minutes before cutting slices from the meat to allow the juices to distribute evenly.

Corn On The Cob

1. At your grocery store (or veggie stand), check the tops of the corn (pull back the husks slightly) to make sure that the kernels are plump.
2. At home, soak the corn in water while still in the husks.
3. Place on the grill and roast for about 10-15 minutes until husks are blackened and corn inside the husks are hot.
4. Remove husks before eating (I had mine without butter on was plenty sweet and flavorful).

Macaroni Salad

1. Boil 8oz. Tinkyada elbow macaroni until tender, drain and rinse with cool water until macaroni is cold.
2. Boil 2 eggs, remove shells and dice into small pieces
3. Mix 1 cup mayonnaise (Hellmanns is Gluten Free), 1 tsp. yellow Mustard (French's is Gluten-free), 2 tsp sugar, 1 tsp salt, 1/4 tsp pepper in a small bowl.
4. Mix together macaroni, eggs, and mayonnaise mixture. Sprinkle paprika on top and serve.
5. If you prefer to add onion and green pepper, just add about 1/4 cup of each to the mixture. My family just prefers not to have those ingredients in a macaroni salad, so I didn't add them.

It was a nice summer meal that everyone enjoyed!