Trader Joe's Overnight oats

1/2 cup quick oats 1/4 cup greek yogurt plain 1 T. chia seeds 1/2 c. unsweetened almond milk 1 stevia pktt. Mix all and refrigerate overnight Can stir in blueberries, raspberries, and cinnamon Source: A schmidt via trader joe's

Top Ramen Salad

Top Ramen Salad 1/2 head of cabbage or (bag of coleslaw) 8 T. (1/2 cup) sesame seeds 8 T. (1/2 cup) sliced almonds 3 T butter Saute sesame seeds, sliced almonds, and butter all together in a saute pan until toasted 8 chopped green onions 2 pkg. dry ramen noodles (broken up) (no seasoning) 1 can water chestnuts-(cut the chestnuts in half) 1 can mandarin oranges drained Dressing: 4 T sugar 6 T vinegar 1/2 cup oil (could use 1 cup of oil, but that's a lot) 1 t. salt 1 t. black pepper Let it sit overnight or several hours (4-6 hours) Source: Dorothy Lee This was really good, will have to remember to make this. Especially since we love coleslaw.

Blueberry popsicles

Blueberry popsicles 1 cup blueberries 2 cup yogurt 2 T. lemon juice 8 popsicle molds

Mashed potatoes

10 potatoes (use a mixture of red & russett or russett & yukon gold)(can even leave on the skin for more flavor/texture) 10 cloves of garlic boiled in the pot of water 1 tsp of salt Drain water and add to the potatoes cream cheese salt whole milk or cream sour cream butter Delicious mashed potatoes

Zucchini lemon pasta

 grate zucchini

then saute with onion and garlic

Pasta sauce:

use 1 cup water used to cook zucchini

add 1/2 cup cream

parmesean cheese

when finished squeeze lemon juice overtop

Source:

not finished but from Anne

 

Gluten-Free French Toast Casserole

This moist, slightly-sweet, and easy-to-make gluten-free french toast casserole makes for a wonderful Sunday or Easter brunch.

4.45 from 9 votes

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Course: Breads, Breakfast

Cuisine: American

Keyword: gluten-free brunch recipes, gluten-free french toast, gluten-free french toast casserole

 

Prep Time: 10 minutes

Cook Time: 45 minutes

Resting time: 1 hour

 

Servings: 8 servings

 

Calories: 246kcal

 

Author: Jenny Levine Finke

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Ingredients

• ▢17 oz gluten-free cinnamon raisin bread of choice cut into 1-inch cubes (about 8 cups of loosely packed cubes)
• ▢1 cup unsweetened almond milk
• ▢3 eggs
• ▢⅓ cup pure maple syrup
• ▢1 tsp pure vanilla extract
• ▢2 tsp ground cinnamon
• ▢¼ tsp salt
• ▢1 cup fresh berries divided
• ▢1 Tbsp confectioners sugar for serving, optional

Instructions

• Preheat oven to 350º F and gather a large baking sheet. Add cubed bread to baking sheet and bake for 8-10 minutes, tossing half way through, until bread is lightly toasted. Remove from oven.
• Grease a 8×8-inch baking dish. Add the toasted bread cubes to the baking dish and set aside.
• In a medium bowl, combine almond milk, eggs, pure maple syrup, vanilla extract, cinnamon, and salt. Whisk until combined, then pour the mixture over the cubed gluten-free bread.
• Lightly press down on bread with a spatula to make sure all of the bread is covered in the egg mixture. Cover the baking dish and refrigerate for at least an hour or overnight.
• Remove the baking dish from the refrigerator to allow it to come to room temperature, then preheat the oven to 350º F. Press down on the bread, using a spatula, to help the bread soak up the egg mixture.
• Top mixture with ¾ cups of the fresh berries, leaving ¼ cup for serving, then bake the french toast casserole for 45-50 minutes, until the egg custard is set and the top is a light golden brown. If the casserole starts to brown too quickly, cover it with aluminum foil while baking.
• Let casserole cool for 5-10 minutes before slicing. Top with remaining ¼ cup of fresh berries and a dusting of confectioners' sugar. Drizzle each serving with additional maple syrup (optional).

Notes

This easy gluten-free french toast casserole is fluffy and light in the inside and has a crunchy top.

If you’re in a hurry, you could skip toasting the bread cubes; however, toasting makes for a better french toast casserole so I highly recommend it. Toasting the bread helps the bread soak up the egg mixture better. If your bread is slightly stale and dried out already, you can skip this step.

You can skip the berries if you wish to just have a cinnamon raisin french toast casserole. The berries will add color and texture, so I prefer to use them.

It is best to soak the bread cubes at least an hour, but you can even leave them to soak overnight if you want to make this breakfast dish the night before and simply bake in the AM. Soaking the bread longer will give you a moister french toast casserole as a result. 

If you don’t have cinnamon raisin bread, consider adding 1/4 cup of raisin and 1 tsp of cinnamon to the mixture before baking.

Nutrition

Calories: 246kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 347mg | Potassium: 203mg | Fiber: 3g | Sugar: 14g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

Roasted Tomato Bruschetta

 Roasted Tomato Bruschetta-warm version

2 cups cherry tomatoes

2 TBSP. fresh basil

1/2 tsp. garlic salt

1/2 cup balsamic vinegar

1/2 cup feta cheese or shredded mozzarella cheese

3 TBSP olive oil

1/2 tsp. garlic powder

Loaf of baguette bread

Cut baguette bread into 1/3-1/2 inch slices and bake at 350 for 7 minutes or until toasted.  On a cookie sheet spread out cherry tomatoes and evenly sprinkle with olive oil, basil, garlic powder and garlic salt.  Broil on high until slightly blistered  While still warm, place into a serving bowl.  Place breads on serving tray and allow guests to use cheese and vinegar for garnish.

Source:

Markus Anderson, General manager

Mom made this and we gobbled it up.  It is so tasty.  Must use fresh basil.  Mom dried out bread slices  by cutting up sourdough bread in bite size pices and placing the bread in the oven that was preheat to 350 degree then turned off the oven until it dried out.  Or cut bread and leave out on cookie sheet for 1 day until dried out.  

I think that mom mixes all of this together and then tastes it to see how she likes it.  She also used fresh tomatoes and let me boil down for almost 2 hours on the stove, no lid, at medium high heat-until almost all the water is gone.    

Mom spooned on the bread pieces the tomato mixture, then added a leaf of basil, and then put a slice of mozarella cheese on top.