Going gluten free isn't as bad as you might think. There's so many stores that are accommodating. I was in Albertsons and there was little tags sticking off the price tags of gluten free items. It's so much easier to shop! One thing that has been great as a little extra goodie is gluten free, rice noodles. They are more pricey than regular pasta noodles, so I don't cook with them too often.
Last night's gluten free dish was lasagna. It was delicious and relatively easy. It did take a while to cook, but it was well worth the wait. This could be prepped ahead of time and refrigerated until it's ready to be baked too. The nice thing about this recipe is that you can use however much you have. The recipe I used from www.celiac-disease.com said to use 2 jars of sauce and 2-3 bags of mozzarella. I just used 1-1/2 small bags of mozzarella and 1 large jar of sauce. It was still delicious. ;)
Ingredients 1 box of gluten free lasagna rice noodles 1 large jar of gluten free pasta sauce (Prego makes some) 1 large bag of mozzarella 1lb cooked ground beef 1 container of low fat cottage cheese
Directions 1. If you have to cook your noodles ahead of time, do that according to the directions. My noodles were no-cook so I skipped this step. 2. Cook the ground beef and drain the fat. 3. Mix in 3/4 of the jar of sauce, half the mozzarella, and all the cottage cheese to the beef. 4. Pour the rest of the sauce in the bottom of a 9x13" pan. 5. Place a layer of noodles on the sauce. 6. Add 1/3 of the meat mixture on the noodles. 7. Add 1/3 of the remaining mozzarella. 8. Repeat 3 times, but don't add the final layer of cheese. 9. Bake lasagna at 350 degrees for 1 hour. 10. Top with remaining cheese and leave in oven until the cheese melts.