GF Kale and Turkey Sausage Lasagna

 

This dish is a great lasagna substitute. Forgo those gross GF lasagna noodles and get a taste of something better, and better for you. Kale is a super-food! It helps your immune system and also serves as an anti-inflammatory. I give my dogs the stalks after I have cut away the leaves and they are thrilled! So much better for them than processed doggy treats! I use a specific GF pasta sauce in the recipe because it does not contain any added sugars, but any pasta sauce will do the job! Enjoy!

Ingredients

2 bunches of kale, cut into ribbons (see instructions below)
1-4 tsp. salt
2 tsp. olive oil
2 19.5 oz. packages of Jenni-O Hot Turkey Italian Sausage
5 cups GF/Sugar Free Organicville Pasta Sauce
1 tsp. dried basil
1 tsp. ground fennel
½ Cup finely grated Parmesan cheese
4 Cups grated reduced-fat mozzarella cheese

Directions: Kale

Cut the Kale into ribbons close to the stem. The longer your pieces the easier it will be to layer the kale as if it were noodles.

Boil the Kale with the salt for 6-8 minutes or until slightly softened. You do not want to overcook the kale into mush, but want it softened. Drain, rinse, and blot dry with a paper towel.

 

Directions: Filling

Squeeze the meat out of the turkey Italian sausage links and brown with the olive oil in a skillet. Add the pasta sauce, basil, and fennel to the meat and allow to simmer for 20-25 minutes or until the sauce is thickened.

Directions: Layering

Preheat the oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Layer the kale across the bottom of the pan and sprinkle with parmesan cheese (see image below). Spread half of the meat mixture over the top of the kale and top with 2 Cups of the reduced-fat mozzarella cheese. Repeat these steps again to create the final layers. Top with the remainder of the cheese and cover with foil. Bake covered for 20-25 minutes; remove cover and bake an additional 15-20 minutes, or until the cheese is bubbling. Let stand 15 minutes before serving.

Products

Organicville Italian Herb Pasta Sauce is a great sugar free/GF option. Kale is a leafy green plant and is also a SUPER FOOD!

 

 

 

GF Mexican Casserole

 Gluten Free Mexican Casserole

Those of you, who know me, know I have a Mexican food problem! I could eat Mexican food for every meal, every day. This casserole recipe gives me a Mexican fix while still staying true to my GF dietary restrictions. My children love this recipe and so does my husband. I hope you enjoy.

Ingredients

1 ½ cups La Victoria Gluten Free Thick and Chunk Salsa Verde (Green)
2 cans (15. oz) Bush’s Best pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 Tbs. olive oil
1 Tbs. ground cumin
1 can (4 oz) diced green chiles plus juice
1-2 Tbs. green Tabasco Sauce
3/4 cup light sour cream
2.6 lbs. cubed chicken
3 small bushes of green onions; thinly sliced

2 cups grated pepper jack cheese

2 cups grated cheddar cheese

Directions

Preheat the oven to 375 degrees.

Simmer the Salsa Verde in a small saucepan to thicken (approximately 5-10 minutes); remove from heat and allow cooling.

 Dice the green bell pepper, onion, and green onions; set aside.

Cook the cubed chicken in the olive oil until it is cooked fully through; set aside. In the same skillet, brown the diced vegetables until soft (you may need to add more olive oil). Drain the pinto beans well and rinse. Blot dry with a paper towel if needed. When the vegetables are finished cooking, add the pinto beans and cumin to the mixture, and cook for another 3-5 minutes.

In a separate bowl combine the Salsa Verde, diced green chiles, green tabasco sauce, and the sour cream; stir in the chicken.

In a separate bowl, combine the cheeses.

Coat a 9x13 baking dish with non-stick cooking spray and begin to layer. Begin by spreading half of the bean and vegetable mixture on the bottom of the pan. Spread half of the chicken mixture over the top of the bean mixture and then cover with half of the cheese.  Repeat these layers again to complete the casserole. Bake 30 minutes uncovered, or until cheese is bubbling. Let stand at least 15 minutes before serving.

Products

La Victoria GF Salsa Verde is a great substitute for green enchilada sauce. It gives flavor to the dish while maintaining the integrity of the recipe.