Tomato Beef and Herb Pasta Skillet


1 Pound Lean Ground Beef

3 Tablespoons minced Garlic

2 Tablespoons Freshly Chopped Basil

2 Tablespoons Freshly chopped Oregano

3 Cups Chopped Fresh Tomatoes

1/2 Teaspoon Salt

6 oz. of cooked Gluten Free Pasta ( I used ½ of a 12oz. package GF Fusilli rice and corn pasta)

5 oz. Block of Parmesan Cheese

In a 10-12 inch size skillet crumble ground beef. Add garlic and herbs. Brown meat on medium high heat, stirring as you let it brown. While meat is cooking grate the whole block of cheese.  When meat is nolonger pink add chopped tomatoes and salt. Stir and let tomatoes heat up about 5-6 minutes. Reduce heat to low and add cooked pasta and half of the cheese. Stir in cheese and pasta, turn heat off and top with remaining cheese and serve. Enjoy

How to cook Gluten Free Pasta:

Before I start cooking my meat, I start the water for the pasta and add 1 Tablespoon of butter or oil. When it comes to a boil I pour in my pasta and stir, so that it doesn’t stick together. Cook accourding to package directions, less one minute or the shorter of the2 times it gives.  The Heartland pasta I used calls for 12- 14 minutes, I cooked it 12 minutes. I start the timer when I add the pasta to the boiling water. When time is up remove pan from heat and drain water from pasta. I then Rinse the pasta in cold water and drain again. Let it set until ready to add to meat.

Gluten Free Lasagna Soup


Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. Cook, another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices. Cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve.

Gluten Free Cheesy Beef and Macaroni Skillet


 Cheesy Beef and Macaroni Skillet

1 pound ground beef

½ Teaspoon salt

1 Cup, Gluten Free Elbow Macaroni ( cook macaroni according to package directions, except for 1 minute. Remove & drain water slightly early so macaroni doesn’t get too soft when adding sauce.) I used the GF Penne pasta this time because I was out of the elbow macaroni.

1 Cup freshly grated Gluten Free Cheddar cheese (reserve for topping)

Brown ground beef & salt, & drain. Add cooked & drained macaroni, stir and remove skillet from fire.   I Use the same pan to make the cheese sauce that I used to boil the macaroni.

Cheese Sauce

1 Cup Milk or water

½  Cup Black Coffee

½ Teaspoon salt

2 Teaspoons additive free paprika

1 Teaspoon additive free garlic powder

2 Heaping Tablespoons of Tom Sawyer Gluten Free flour

1 Cup freshly grated Gluten Free Cheddar cheese

On medium heat whisk coffee, water, spices & Gluten Free flour. When this starts to thicken add the cheese. When all ingredients are mixed well, remove from heat and pour over beef and macaroni.  Put skillet back on a medium heat, & stir until it starts to bubble, remove from heat, top with remaining cheese and serve. If you like it really creamy, just double the sauce recipe.