Tag: Naturally Gluten Free

Strawberry-Banana Cheesecake Salad

This recipe comes from Grandma Alice. It’s one of those delicious sweet salads that could count as either a side dish or a dessert. It would be a wonderful cool dish on a hot day, like at a barbeque. I will say when I made it for the photo that after adding the pudding mix to the cream cheese, it slightly clumped up like cottage cheese. Maybe I did something wrong, but I think in the future, I’d mix the pudding in with the Cool Whip to keep it smooth.

As for making it gluten free, I thought at first that this recipe was naturally gluten free, but it turns out the cheesecake pudding mix contains barley as an ingredient.

Make it a meal with:

  • Burgers or Salmon
  • Green Salad or Potato Salad

Strawberry-Banana Cheesecake Salad

  • Servings: 8?
  • Difficulty: easy-medium
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A delicious sweet side, but it does take several ingredients.

Ingredients

  • 1 pkg. Cream Cheese, softened
  • 1 pkg. Cheesecake Flavor Instant Pudding Mix or pie filling mix (this is not gluten free)
  • 16 oz. Vanilla Yogurt
  • 8 oz. tub Cool Whip, thawed
  • 3 Large Strawberries, sliced
  • 4 Bananas, sliced
  • Juice of 2 Lemons
  • 1/2 Bag Miniature Marshmallows
  • 1 Container Raspberries

Directions

In a medium bowl, whip the cream cheese with an electric mixer until it becomes creamy. In the beaters, it will knot up, but proceed as is and it will loosen up. Add the dry pudding mix to combine. Add the yogurt and Cool Whip, beating until well mixed. In a large bowl, add the strawberries, banana slices, and lemon juice. Stir to coat the fruit pieces with lemon juice, then add the fruits to the creamy mixture. Stir in the marshmallows and finally add the raspberries.


Vegetables in a Cloud

My sister-in-law Stephanie brought this to a dinner, and it was very good–so I asked her to share the recipe. She sent me a photo from a newspaper, with the original recipe attributed to Michele Broadbent in Orem. It’s a great creamy, cheesy way to eat your vegetables.

And this one is naturally gluten free.

Make it a meal with:

Vegetables in a Cloud

  • Servings: 8
  • Difficulty: easy-medium
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A creamy, cheesy way to enjoy your veggies.

Ingredients

  • 2 Tbsp. Butter
  • 1/2 c. Onions, chopped
  • 1 5-oz. can Sliced Water Chestnuts
  • 3 c. Broccoli
  • 3 c. Cauliflower
  • 4 Carrots, peeled and cut into thin strips
  • 1/2 c. Water
  • Seasoned Salt

Topping:

  • 1 c. Extra Heavy Whipping Cream
  • 1 c. Mayo
  • 1 c. Shredded Cheddar Cheese
  • 1/2 c. Parmesan Cheese

Directions

In a frying pan, melt the butter, then sauté onions and water chestnuts until tender. Add all vegetables and water, then cover tightly. Let vegetables steam until crisp-tender. Drain well. Place vegetable mixture in a greased casserole dish. Sprinkle with seasoned salt and mix well. For the topping: In a mixing bowl, whip the cream until peaks form. Fold in mayo and cheese. Spread cream mixture over vegetables and bake at 350° for approximately 45 minutes or until golden brown.


 

Quick Potatoes and Kielbasa

This comes from Grandma Marilyn Mitchell, and Jeff says they had this quite a bit growing up. They mostly just had potatoes with kielbasa, but the recipe says you can add vegetables as desired, so I added green beans for more fiber. FYI, the recipe calls for 1 lb. of kielbasa, but the package I bought was only 12 oz., and it definitely could’ve used more. So next time, I’ll just buy two packages and use it all so it’s extra meaty.

And this one is naturally gluten free as long as your kielbasa is gluten free, which most are. 

Quick Potatoes and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Easy and great with ketchup.

Ingredients

  • A few tablespoons Olive Oil

  • 1 (32 oz.) bag Frozen Diced Potatoes

  • 1/2 tsp. Salt

  • 1/2 tsp. Pepper

  • 1 lb. fully cooked Kielbasa, sliced

  • (Optional: Bag of frozen vegetables)

Directions

Heat olive oil in a skillet, add potatoes, and brown slightly. Season with salt and pepper, and add kielbasa (and vegetables as desired), stirring well. Top with sour cream, salsa, or ketchup.

 


 

Strawberry Daiquiris (virgin)

We loved the virgin piña coladas so much that we wanted to find another slushy drink. Haha, I’ve never had strawberry daiquiris before, but these are basically a slushy strawberry limeade. Delicious and maybe a little more complex-tasting than piña coladas, these would also be fun for a tropical-themed night.

Luckily this one is naturally gluten free.

Make it a meal with:

Strawberry Daiquiris (virgin)

  • Servings: 2
  • Difficulty: easy
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Like a tropical slushy strawberry limeade.

Ingredients

  • 12 oz. (about 2 cups) Frozen Strawberries
  • 5 Tbsp. Sugar (or to taste)
  • 1/4-1/2 c. Water
  • 1 c. Lemon Lime Soda
  • 3 Tbsp. Freshly Squeezed Lime Juice

Directions

Combine all ingredients in a blender and blend until smooth. Add more water if you prefer it thinner. Garnish with fresh strawberries and lime wheels if desired.

 


Piña Coladas (virgin)

These are very fun slushy drinks, perfect with tropical or Hawaiian meals like Kalua pork. Coco Lopez is the wonderful secret ingredient, but it’s not available at Smith’s anymore. You can find it at Walmart, though.

Luckily this one is naturally gluten free.

Make it a meal with:

Piña Coladas (virgin)

  • Servings: 4
  • Difficulty: easy
  • Print


Slushy and tropical.

Ingredients

  • 1 can (15 oz.) Coco Lopez Cream of Coconut
  • 2 c. Pineapple Juice
  • 8 c. Ice
  • Pineapple Slices (optional)
  • Whipped Cream (optional)
  • Maraschino Cherries (optional)

Directions

In a blender, blend Coco Lopez, pineapple juice, and ice. Pour into glasses, then garnish with whipped cream, cherries, and pineapple slices.

 

 


 

Guacamole

Whenever I’m looking for a recipe, I always start with Food Network because they tend to be tested pretty well. So this recipe comes from Alton Brown himself, only slightly modified. I love the flavor that the tomatoes bring. Just remember to let this one sit, and it’s best served room temperature.

And this one is naturally gluten free.

Make it a meal with:

Guacamole

  • Servings: 6
  • Difficulty: easy
  • Print


Let this one sit and serve preferably at room temperature.

Ingredients

  • 3 Large Avocados, cut in chunks
  • Juice of 1 Lime
  • 1/2 tsp. Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 Medium Onion, diced
  • 1/2 Jalapeno, diced (or 1 whole for more heat)
  • 2 Roma Tomatoes, diced
  • 1 Tbsp. Cilantro, chopped
  • 1 tsp. Minced Garlic

Directions

In a large bowl, toss avocado with lime juice. Add salt, cumin, cayenne, then mash with a potato masher until smooth and well mixed. Fold in remaining ingredients. Let sit at room temperature 1 hour before serving.


 

Fish Tacos

I was looking for a good non-breaded fish taco recipe. This one is nice with naturally buttery cod and a small amount of heat (don’t forget the sour cream). Jeff’s favorite part might be the slaw that you make to go with it. You can find the original recipe on Delish. It’s not crazy filling, but you can take that as an opportunity to have dessert with it, like churros.

And this one is naturally gluten free (just use corn tortillas).

Make it a meal with:

Fish Tacos

  • Servings: 3-4
  • Difficulty: easy-medium
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The fish has a fair amount of liquid while it cooks and the filets can stick to the pan, so keep an eye on them.

Ingredients

  • 3 Tbsp. Olive Oil
  • Juice of 1 Lime
  • 2 tsp. Chili Powder
  • 1 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1 1/2 lb. Cod (or other flaky white fish)
  • 1/2 Tbsp. Vegetable Oil
  • Salt and Pepper to taste
  • Corn (or flour) tortillas
  • 1 Avocado, sliced (optional)
  • Lime wedges for serving (optional)
  • Sour Cream for serving

Slaw:

  • 1/4 c. Mayo
  • Juice of 1 Lime
  • 2 Tbsp. Cilantro
  • 1 Tbsp. Honey
  • 2 c. Shredded Purple Cabbage
  • 1 c. Corn
  • 1 Jalapeño, minced

Directions

For marinade: In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.

For slaw: In a large bowl, whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Salt and pepper to taste.

For cod: In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish and cook until opaque and cooked through, 3 to 5 minutes per side. Let rest a few minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.


Orange Cottage Cheese Salad

Jeff’s family often makes this for family get togethers, and this recipe was in Jeff’s family cookbook from his mom, so I wanted to preserve it. In the picture, I didn’t make it with the pineapple, but I think it would’ve been a nice texture–so I think I’ll try it in the future. This salad is versatile enough to be a side for a BBQ or a nice Sunday dinner. I’ve even thought about making both the pistachio salad and this salad for Halloween to have green and orange.

And this one is naturally gluten free.

Make it a meal with:

Orange Cottage Cheese Salad

  • Servings: 8?
  • Difficulty: easy
  • Print


Add pineapple for some good texture.

Ingredients

  • 2 c. Cottage Cheese (small curd)
  • 2 c. Cool Whip
  • 3/4 c. Orange Yogurt
  • 3 oz. pkg. Orange Jell-O
  • 2 c. Crushed Pineapple (optional)

Directions

Lightly mix all ingredients until all dry Jell-O powder is dissolved. Refrigerate until set.


 

Waldorf Salad

This recipe was in Jeff’s family cookbook from his mom, and I wanted to preserve it. The original recipe calls for 2 cups of celery, but I think I only added 1 because we’re not the biggest celery fans. We didn’t use grapes in the picture, but it probably would’ve made a nice addition. Also, I didn’t add the tablespoon of vinegar because it seemed acidic enough with all the apples, but it would be worth a try.

And this one is naturally gluten free–just make sure to use a jar of mayo that hasn’t been contaminated with gluten from previous sandwiches or whatever.

Make it a meal with:

Waldorf Salad

  • Servings: 6?
  • Difficulty: easy
  • Print


Light and delightful fruit salad.

Ingredients

  • 2 large Granny Smith Apples, cut into bite-size pieces
  • 2 large Red Apples, cut into bite-size pieces
  • 1-2 c. Celery, chopped small
  • 1 c. Walnuts, chopped
  • 1 c. Red Grapes cut in halves (optional)
  • 2/3 c. Mayo
  • 1/4 c. Sugar
  • 1 Tbsp. Apple Cider Vinegar (optional)

Directions

Mix apples, celery, walnuts, and grapes in a bowl. For the dressing, mix the mayo, sugar, and vinegar in a small bowl, then pour dressing over salad and stir until fruit is covered.


 

Marshmallow & Cream Cheese Dip

Jeff’s family made this all the time growing up, and I love it–especially with apples. You could consider it an appetizer or dessert, since it’s such a sweet and delicious thing to serve with fruit. You can also make it more festive by adding food coloring–we colored it green for St. Patrick’s Day.

And this one is naturally gluten free–just serve it with fruit and stay away from graham crackers.

Marshmallow & Cream Cheese Dip

  • Servings: 8?
  • Difficulty: easy
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Simple, yet incredibly delicious. Just remember to soften the cream cheese beforehand.

Ingredients

  • 1 (8 oz.) pkg. Cream cheese, softened
  • 1 (7 oz.) pkg. Marshmallow Creme
  • 1 tsp. Vanilla

Directions

Blend cream cheese and marshmallow creme until smooth. Add vanilla and mix. Serve with fresh apples, fruit, or sweet crackers.