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Gluten-Free Lasagna with Spinach

Serves: 10

Ingredients

  • 28 oz. low-fat ricotta cheese
  • 1 cup defrosted and drained frozen cut spinach
  • 1 large egg
  • ½ cup part-skim shredded mozzarella cheese
  • 8 cups (about 2 jars) marinara sauce
  • ½ lb. uncooked gluten-free lasagna noodles

Directions

  • In a medium bowl, stir together the ricotta, spinach, egg, and mozzarella.
  • Ladle a quarter of the marinara sauce along the bottom of a greased 6-quart slow cooker. The bottom should be thoroughly covered in sauce. Add a single layer of lasagna noodles on top of the sauce, breaking noodles if needed to fit in the sides.
  • Ladle an additional quarter of sauce over the noodles, covering all of the noodles. Top with half of the cheese mixture, pressing firmly with the back of a spoon to smooth. Add a single layer of lasagna noodles on top of the cheese, breaking noodles if needed to fit in the sides.
  • Ladle another quarter of the sauce on top of the noodles, and top with the remaining cheese. Press another layer of noodles onto the cheese and top with the remaining sauce. Take care that the noodles are entirely covered in sauce.
  • Cover and cook on low heat for 6 hours until cooked through.

Korean BBQ Burnt Ends



Ingredients:
6oz- Smoked CAB Brisket
3oz- Korean BBQ Quinoa
3oz- Power Slaw Blend
4oz- (3oz for Brisket, 1oz for Salad) Korean BBQ Sauce
2oz- Sriracha Cheddar
Pinch- Micro Cilantro

Directions:
1. Large dice brisket, and roast in 400 oven until caramelized (about 7 minutes). Add 3oz of Korean BBQ sauce, put back in oven for another 2 mins.
2. Mix together quinoa and power blend with 1oz of BBQ sauce
3. Plate accordingly. Garnish with micro cilantro and cheese.

Energy Bites


To boost to-go sales throughout the day,  use the right packaging to wrap up savory, protein-rich snacks and sweet treats that customers can purchase on the fly like these nutrient-rich Energy Bites. 

Yield: 36 bites

Ingredients:
2 tablespoons sliced almonds
Pan spray
1¾ cups quick oats
⅔ cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
½ teaspoon ground cinnamon
½ cup peanut, soynut, almond or sunflower butter
¼ cup honey
½ teaspoon vanilla or almond extract

Directions:
1. In small skillet, toast almonds over medium heat 5 minutes or until lightly browned, stirring frequently.
2. Spray sheet tray with pan spray. Process ¼ cup oats and almonds in food processor 15 seconds or to fine crumbs; transfer to bowl.
3. In separate bowl, stir dried fruits, sunflower seeds, coconut, cinnamon and remaining 1½ cups oats; stir in peanut butter, honey and extract until well combined and mixture begins to stick together.
4. With gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared sheet tray; cover with plastic wrap and refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Transfer to 6 (12-ounce) cups with lids; cover and refrigerate.