ANOTHER winter storm system is moving through central Ohio today... so, what's a girl to do? I spent the weekend cooking and baking, so I'm not so motivated to be in the kitchen. I will however share a couple of recipes that were successful over the weekend while remaining on the couch with my blanket and season 3 of 30 Rock. Yes, this girl knows how to use a day off!

The first is my gluten free Italian meatballs. I found out that these are also in the top five things that my husband likes me to make. I serve these with brown rice pasta (Trader Joes is my fave) and a Puttanesca and marinara sauce blend. Super easy, delicious, and not too unhealthy. I came up with the recipe by melding a bunch of recipes I found online.

ITALIAN MEATBALLS

1 lb ground pork

1 lb ground beef

1 onion diced small

4 cloves garlic, pressed

1 tsp basil

2 tsp oregano

1 tsp rosemary

1/2 tsp red pepper flake

1/2-1 c gluten free bread crumbs

1-2 eggs (add one, if the mix is too crumbly, add the 2nd)

Mix all the ingredients together in a large bowl. Use your hands; it's messy, but the best way to get everything combined.

Roll into golf-ball-sized balls and place on baking sheets and bake at 400 degrees for 25 minutes. This recipe makes about 32 balls.

This next recipe is a new staple for our house. delicious as breakfast, snack, or even dessert! It was also a recipe that I converted all by myself. The original is from the Joy of Baking website.

PUMPKIN MUFFINS

1 c canned pumpkin puree

2 large eggs

1/2 c plain yogurt

1/2 c oil

1 tsp vanilla extract

3/4 c all purpose flour mix (I used Bob's Red Mill)

3/4 c rice bran (I use Ener-G)

3/4 c granulated sugar

1 tsp baking powder

1 tsp baking soda

1tsp xanthum gum

1 1/2 tsp cinnamon

1/8 tsp all spice

1/2 tsp salt

1 c raisins

Mix the pumpkin, eggs, yogurt, oil, and vanilla with a wisk in a medium bowl.

In a large bowl, mix the four, bran, sugar, baking powder, baking soda, cinnamon, all spice, and salt.

Add the wet ingredients to the dry, mix until just combined.

Stir in the raisins.

Spoon into muffin tins. Makes 12 muffins.

Bake at 400 degrees, for 18-20 minutes.

So, I've been a really bad blogger... I'd promise to do better, but really, we know how that usually goes. But for now, here's a new post!

I've noticed a trend in gluten free eating for which I am grateful. Frugal gluten-free food. Everyone who goes gluten free notices the dramatic increase in their grocery bill. Especially if they buy gluten free versions of the foods they ate before ($3.00 for GF mac and cheese in a box?!?!). If you are willing to eat a lot of rice and beans and cook your meals from scratch, it's easier to keep the grocery bill down. That's been my method. But a lot of times I feel like I have had to choose between convenience and cost, and nutrition and taste. Most times I need a delicious dinner that will not take all night to fix and that will reheat for lunches the next day that will not cost an arm and a leg. Not much to ask, right?

This recipe has made it into the "Top 5 Recipes that My Husband Likes Me to Cook". At least that's what he said last night. Sadly, I have no idea what the other 4 are! Hopefully he will clue me in soon! It's super easy, costs around $20 to make and will feed the two of us for 1 night and 3 days of lunches.

Mexican Lasagna

Ingredients

Corn tortillas (about 6 of them)

Salsa (1 medium jar)

Refried beans (1 can)

Sour cream (big container)

shredded cheddar cheese (about a pound)

onion (1 medium, chopped)

chicken (about a pound, cut into small pieces)

"taco" seasoning (I use a mix of cumin, salt, pepper, paprika, and cilantro)

Instructions

Cook the chicken, onion, and seasoning in a large skillet. Just before it's finished add 1/4 c water to the pan to make sure it is good and moist.

While the chicken is cooling, lightly oil a 9x11 casserole dish.

Place a layer of corn tortillas in the bottom of the dish.

Spread refried beans on the tortillas.

Add a layer of the chicken (about 1/2 of it), and sprinkle with shredded cheddar cheese.

Add a layer of sour cream, followed by salsa (the layers get kinda messy, but it's all good!).

Start with another layer of tortillas and repeat. Be sure to save some shredded cheese for a final layer on the top.

Variations: if you wanted to cut costs further or go veggie, skip the chicken layer or substitute some black beans or grilled veggies.