12oz Barilla gluten free Elbow pasta

4oz packet Pancetta

1lb ground beef 

1/2 cup each of finely diced onion, celery, carrot. 

2 cloves minced garlic

1/2 cup tomato paste

1 tin diced tomatoes

1 cup of lactose free milk

1/2 cup of lactose free cottage cheese (optional)

1 cup white wine (optional)

1 generous t each of dried parsley, thyme, basil. 

Salt and pepper 

Grated Parmesan for garnish

Cook pasta. 

Sauté pancetta, onion, celery, and carrot until soft. If using wine, add now and simmer off. 

Brown beef then add garlic, toms, tom paste, herbs, milk, salt and pepper. Combine well. 

Add all the above together then gently stir in the cottage cheese (if using). 
Serve with grated Parmesan. 

  

Serves 6 

3 large chicken breasts cut into small bite size pieces. 

Head of broccoli

4 large carrots

Teriyaki sauce

2 cups white rice

Marinade chicken in half a jar of teriyaki sauce. 

Cook rice. 

Chop veg into small pieces and place in a baking dish with a small amount of water.  

Cook chicken in sauce in oven for 20-25mins 350 Cook the veg in the oven at the same time. 

Assemble and serve. 

   
 

  
1/3 cup soy sauce – I use Braggs

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 T garlic powder

3 T dried basil

1 T dried parsley flakes

1 t ground white pepper
Place all ingredients in a jug. Use hand blender for 30 seconds to fully blend. 

Cover meat and marinade for 8 hrs. 
   
  
 

11/2 lbs ground beef

1/2 lb Italian sausage meat

1/2 t celery salt

1 chopped zucchini

1 cup lactose free cottage cheese 

From trader joes:

1/2 packet of frozen peppers 

1/2 packet of frozen mushroom mix

Large tin of marinara sauce
The ingredients could easily be interchanged with whatever you have on hand.

 

Brown meat. 
Place all ingredients excluding cottage cheese in a pot and bring to a simmer. Continue to simmer for 20-30 mins. 

Just before you are ready to serve add the cottage cheese and gently stir till melted.

Serve alone as a thick soup or with potato wedges. 

 

This recipe makes quite a large amount 

11/4 lb shredded chicken

4 oz mayonnaise

3 oz mango chutney (I use Trader Joes)

1 teaspoon curry powder

3 Tablespoons of lime juice 

1 Tablespoon of lime zest 

1/2 salt

Mix all ingredients together well. 

This can be used as a filling for a sandwich or spread onto corn cakes.  
  

   
 
2 portobello mushrooms

1/2 lb Italian sausage 

1/8 cup grated Parmesan

2 t dried sage

1/8 celery salt

1/8 dried garlic 

Pinch of pepper

Oven 350 cook for 30 mins

Mixed all ingredients together. Make two patties and press one on top of each mushrooms (remove stem). 

These were delicious. I think next time I’ll serve on a bed of lettuce. Maybe not. 

This one tasted “sandy”

20140418-195813.jpg

I mixed it with water and managed to finish it.