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    27 Recipes

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    This recipe is simply Chicken Parmigiana with south of the border flair! Tortilla chips instead of breadcrumbs, salsa instead of marinara, and Colby Jack cheese instead of mozzarella and parmesan. Feel free to tailor this recipe to your tastes and to the ingredients you have in the house. Use your favorite brand of salsa, as mild or spicy as you like. If you don't have Colby Jack, cheddar would be delish or add a little kick with some Pepper Jack. Thanks to community chefs Cookgirl and Zeldaz for the naming ideas!

    Recipe #433800

    This is a creamy and comforting soup that isn't weighed down with butter, cream, or cheese. It's healthy and guilt-free!

    Recipe #419997

    I found this recipe while perusing some food blogs at work. I scribbled it down on a post-it and completely forgot the source. I finally got around to trying it last night. It's a great recipe if you want to get something healthy (and tasty!) on the table fast. Pop 'em in the oven, then pop 'em on the table, then pop 'em in your mouth!

    Recipe #417004

    These scones are light and savory and best served warm out of the oven. They would be a great addition to any brunch and would pair well with dishes like tomato soup or chicken salad.

    Recipe #415186

    Every summer my friends throw a party they like to call Meatfest. It's a barbeque where meat is all that's eaten. Buns are allowed, but chips and salads are definitely frowned upon. It's all in good fun, and when I say Meatfest, I mean MEATFEST! A typical menu includes lion, bear, deer, buffalo, antelope, raccoon, squirrel, yak, camel, ostrich, and frog. So dessert has to have meat, too! Fellow Zaar member, MsKittyKat, had the brilliant idea of mixing peanut butter and bacon - two of my favorite ingredients. This cookie was the result. Pamela's baking mix is a gluten free flour blend. Please feel free to use all-purpose flour if you choose. These cookies are crispy and sweet with a little pop of savory flavor when you bite into the bacon. They're sure to be the talk of any occasion!

    Recipe #381839

    This recipe is inpired by and dedicated to fellow Zaar chef LARavenscroft. These scones are very light and are the best warm right out of the oven.

    Recipe #366484

    I was watching Ina Garten make some delicious spankakopita on Barefoot Contessa, and it got me craving some. Since I can't have gluten, and thusly can't have phyllo dough, I thought I would add all the delicious filling into a risotto. The recipe that I used as the risotto base is Parmesan Risotto by Dancer^.

    Recipe #354613

    As simple as combining my three favorite mayo-based salads! Cook time is chill time.

    Recipe #342629

    This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.

    Recipe #340645

    A twist on a traditional Thanksgiving dish.

    Recipe #340643

    This is a recipe my dad found online when I was first diagnosed with Celiac disease. We made it for Thanksgiving, and it's been a staple on our holiday table ever since. The original recipe calls for 1/2 cup of mushrooms to be sauteed with the onion and the celery, but I don't care for them so we leave them out. Also, to clarify, the pumpkin seeds are deshelled - so it's only the green kernels.

    Recipe #339830

    This is a variation on a pie filling from Kraft Food & Family magazine. I changed out some ingredients to accommodate my family's dietary restrictions. This is a great, light alternative to that traditional Thanksgiving dessert. I like to serve mine with gluten free snickerdoodle cookies. Cook time is chill time.

    Recipe #337583

    This is a family favorite; my sister loves to request it for special occasions. It's a very garlicy, "brothy" sauce that's best sopped up with lots of crusty bread. Traditionally in Italy, this is served over linguine, but we like it with small shells so they can hold more of the sauce. Note: do not add the clams until the very end when tossing the hot pasta with the sauce; otherwise they will become rubbery.

    Recipe #331915

    Chex Mix was one of the snacks I missed most when I was diagnosed with Celiac disease. When I heard that General Mills had reformulated their recipe for Rice Chex, I quickly got to thinking of how I could adapt the recipe to be gluten free. The brand names I've listed are the ones I've found to be certified gluten free. It tastes just how I remember!

    Recipe #324211

    Kefir is a cousin of yogurt. It's thinner than yogurt but thicker than milk and packed with natural cultures, probiotics, and fiber. This is a delicious, healthy, and easy way to start your day.

    Recipe #319869

    This is a recipe I adapted from Jessica Seinfeld's cookbook about sneaking healthy food into recipes. It uses pureed chickpeas to thicken the cheese sauce as opposed to butter and flour. It comes together in a flash and is adaptable to many different diets. I serve it over gluten free pasta.

    Recipe #311867

    It's spinach & artichoke dip meets mashed potatoes in heavenly harmony. You'll never want one without the other again!

    Recipe #300298

    I found this recipe in Diabetes Forecast magazine. It's an easy, healthy recipe that can be thrown together with ingredients that are always in the house. If I have some leftover cooked veggies, I'll toss those in as well.

    Recipe #300148

    I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

    Recipe #298474

    This is a rustic, thick pasta sauce that strays from the traditional jarred sauces you see. It's hearty, healthy, and filling. The cutting of the vegetables does not have to be precise as everything is pureed at the end. Even sized cuts simply allow for even roasting.

    Recipe #297566

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