MyGlutenFacts.com - allergy indexed products

I just recently found MyGlutenFacts.com and usually I'd just put a link to it on the left side under "Links" (yeah, I know clever)... but seriously, this deserves a post all to itself. Why? Because it contains an AWESOME product database and each product is categorize according to if it's soy free, sesame free, gluten free, dairy free... you get the point... even vegan. It's amazing! Again, I'm just starting with it, but I believe you can save a "My products" list and then access it from a mobile device. Be still my heart! Oh what it takes to make me happy now a days... HA! Anyway, I suggest you check this out if it even mildly interests you. If you do go there please be sure to comment on this post and let us know what you think... I'm very interested!

Note: You will have to register for the website but it's painless and I did it... totally worth it!  Oh, and info is updated every 90 days.

Lasagna in a Bowl - low carb or GF

I originally got this recipe from About.com but ended up changing it to meet our tastes and needs with being low carb and then eventually gluten free (GF).  We loved it, even my 3 yr old daughter. I'll give you my version but the link to the original is above. 

 

This is an assembled "lasagna", with all the lasagna flavors, but created individually in each person's dish, in a fraction of the time. It can also easily be made with whatever veggies you like, just watch the higher carb veggies like sweet potatoes or carrots, but I have used those shredded in sauce before.

Also, I double the sauce batch and keep some in the freeze for a really quick dinner during the week

 

Ingredients - Sauce:

• 1 lb ground beef cooked and drained (1 lb makes about 6 servings w/pasta, 4 w/o pasta)
• 1 shredded zucchini
• 1 shredded yellow squash
• 1/2 small diced onion
• 1/2 package sliced mushrooms, diced
• italian seasoning to taste
• minced garlic or garlic powder to taste
• **after cooking the meat mixture be sure to drain really well**
• Add 1 jar of spaghetti sauce (lower the sugar, the better the carbs)

Per Serving:

• layer of sauce
• (at this point if you want a whole wheat pasta or some spagetti squash (GF) then you could add the layer here) 
• 1/3 C ricotta cheese
• 1/4 C shredded mozzarella cheese
• layer of sauce
• 2 T parmesan cheese

Preparation:

1. If using pasta or an alternative, be it spaghetti squash or something else

2. Cook the meat the "Ingredients" list. Drain off the fat.

3. Heat the ricotta (microwave works best), be sure to cover with a paper towel.

4. Layer in bowl: sauce, pasta (or alternative), ricotta cheese, ground meat, mozzarella, sauce, parmesan.