Saturday, August 13, 2011

Potato Lasagna

I was asking my friend Shannon if she had any good recipes for using all the zucchini I have growing like crazy in my backyard and she told me about this one. You can use either broccoli or zucchini. We made it this week and the kids ate the entire pan! I had to hide some for Jacob. It was soooo good and with the alfredo sauce I found it was also gluten free!

Potato Lasagna
1 jar Alfredo sauce (I used Classico roasted red pepper) or 2 cans cream of chicken soup (not gluten free)
1 cup milk or sour cream
3 large potatoes, sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed (or two zucchini grated with large grate)
2 cups shredded Colby Jack cheese
Preheat oven to 400. Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the colby jack. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining colby jack and Parmesan cheese. Pour the remaining Alfredo sauce over all.
Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Tuesday, August 2, 2011

{Flourless} Fudge Chocolate Chip Cookies

found on Keep it Sweet adapted from Recipe Girl and Chocolate and carrots

  • 3 cups powdered sugar
  • 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
  • 1/8 tsp. salt
  • 2 to 4 large egg whites, at room temperature
  • 1 Tbsp. pure vanilla extract
  • 1 1/2 cups 60% cacao chocolate chips
  1. Preheat the oven to 350°F.
  2. Set aside two baking sheets with silpat mats or parchment paper sprayed with cooking spray.
  3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
  4. Whisk in the vanilla and egg whites starting with just two.
  5. Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.
  6. Stir in the chocolate chips.
  7. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
  8. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
  9. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
    Yield: 30 cookies