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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Gluten Free Family Baked Spaghetti Dinner, fast and easy and more on Savoring Saturdays

Happy Valentines Weekend!  I whipped up a quick and easy gluten-free Baked Spaghetti dinner tonight that we loved so much I had to share! 
Especially if you're like I am and running around like crazy this weekend. (sorry, no time for fancy pics either, we were hungry!)
I think it would be perfect for a Valentines Dinner too. Maybe it's the new proposal recipe? Let me know if it works! 
Keep reading because we have lots more to share
Serves 6

  • 1/2 pound gluten-free spaghetti noodles
  • 2 tablespoons olive oil
  • 1 green pepper, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2-2 cups sliced mushrooms (one small carton)
  • 2 cups leftover meat, cubed
  • 1 (24 oz) jar gluten free Spaghetti Sauce
  • 1 teaspoon dried Italian herbs or more to taste
  • salt and pepper
  • 4 ounces mozzarella cheese, shredded

Preheat oven to 350 degrees F.  I use a 12x8x2 1/2 inch baking dish. 
  1. Cook noodles to al dente, rinse, drain and pour into the casserole dish.
  2. While the noodles are cooking, add olive oil to a large fry pan. Saute green pepper, onion, garlic and mushrooms for 5 -6 minutes or until tender. 
  3. Add meat, sauce, herbs, salt and pepper to the pan and simmer for 10 minutes.
  4. Pour spaghetti sauce over the noodles in the casserole dish. Stir gently. 
  5. Top with shredded cheese. Place on a large baking sheet in case of drips. Cover with foil. Bake for 30 minutes or until bubbly.

Now on to Savoring Saturdays!

My favorite from last week is:
Chocolate Strawberry Cake with Strawberry Buttercream Frosting, and it's gluten free! Absolutely gorgeous recipe from Recipes to Nourish!

Last week’s most popular post was:
Mini Low Carb Pumpkin Pies by My Life Cookbook  
We just can't get enough pumpkin pies! I don't care what the season is! I love them too!

Here's what your hosts have been up to this week!

Raia made Banana Nut Butter Blondies!

Brianna made a Gluten-Free Chicken Cordon Bleu Quiche!

I made Gluten-Free Sweet Potato Apple Crisp


And Danielle reviewed a grain free Cookbook  And Here We Are At the Table! I love it!