Today, we are looking back at March 2016. These posts have been such a fun way to look back at the recipes I shared in 2016. I don't tend to jump on trends, but this trend from earlier this year has been so fun. I think the trend has passed already. ...
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Lynn's Kitchen Adventures

Looking Back March 2016

Today, we are looking back at March 2016.

These posts have been such a fun way to look back at the recipes I shared in 2016.

I don’t tend to jump on trends, but this trend from earlier this year has been so fun.

I think the trend has passed already. That happens in our modern world, where everything moves fast, but looking back at all the recipes I shared in 2016 has been so fun and interesting, I plan to keep sharing them.

Recipes I Shared March 2016

homemade gluten free rice a roni

The homemade gluten-free Rice-a-Roni that I shared in March of 2016 has been one of the most popular gluten-free recipes on my site for ten years.

If you eat gluten free and have not tried it, you need to. It is so good! In fact, I think it is better than the famous box that many of us grew up eating.

Taco Salad Casserole

I totally forgot about my taco salad casserole recipe. I need to put this on the menu plan soon.

Sauerkraut Sloppy Joes

I also forgot about this recipe for sausage sauerkraut sloppy joes, inspired by a recipe I saw for something similar.

Chocolate Chip Banana Bread

This chocolate chip banana bread is another recipe that is still a favorite. I shared both the regular and the gluten free version of the banana bread. I really need to update the pictures on this one.

Chili Cheese Salad

This chili cheese salad might sound a little strange, but it’s delicious. It is also a great, quick, and easy meal.

Uses for Bacon Grease

In March of 2016, I also shared twenty-one ways to use bacon grease. This was back when we raised hogs and had lots of bacon in the freezer. I found all kinds of ways to use bacon grease. If you are not saving your bacon grease, you are missing out.

I hope you enjoyed this look back at 2016.

The post Looking Back March 2016 appeared first on Lynn's Kitchen Adventures.

    

Ravioli Casserole

A few simple ingredients are all you need for this quick and easy Ravioli Casserole.

ravioli casserole and quick cooking cookbook

We are going old-school and back to the 90s today, with both the recipe and the keeping-it-real photos.

I have been making this ravioli casserole for over twenty-five years. I can’t believe I have never shared it with you.

I recently had several packages of gluten-free ravioli that were fine, but not great. I decided to use the rest of them up by making this ravioli casserole.

I was sure I had shared the recipe on my site, but I searched and searched and could not find it. I really thought I shared it back when I did my cooking through my collection series.

ravioli casserole in white casserole dish with cookbook and recipe

I knew it was a recipe for Quick Cooking magazine, so I pulled my Quick Cooking cookbooks off my shelf and looked for it. It was in the 1999 edition of Quick Cooking.

Did anyone else love Taste of Home and Quick Cooking back in the 1990s and early 2000s?

Some of my favorite recipes came from Taste of Home and Quick Cooking magazines.

baked ravioli casserole in white dish on black counter

I am wondering if the reason I never shared this recipe on my site is that it is so hard to photograph.

A recipe with sauce, cottage cheese, and pasta may not be pretty, but it is delicious.

Let’s just say the pictures keep it real. This is exactly what this will look like when you serve it for dinner.

unbaked ravioli casserole unbaked in white casserole dish

Ingredients

One of the things I love about this recipe is that it contains only five ingredients. They are also all easy to keep on hand in your pantry and freezer.

  • spaghetti sauce
  • frozen ravioli, gluten free ravioli works for gluten free version
  • small curd cottage cheese
  • shredded mozzarella cheese
  • grated parmesan cheese
Yield: 8 servings

Ravioli Casserole

ravioli casserole and quick cooking cookbook
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A quick and easy five-ingredient dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 - 28 ounce jar spaghetti sauce
  • 25 ounces (or so) frozen ravioli, cooked and drained according to package
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup spaghetti sauce in a 9x13 pan.
  3. Layer half the cooked ravioli on top of sauce.
  4. Spread 1 cup of cottage cheese and 2 cups of mozzarella cheese on top of the ravioli.
  5. Spread half of the sauce on top of the cheese.
  6. Place remaining ravioli on top.
  7. Spread cottage cheese on top of ravioli.
  8. Spread the remaining sauce and top with the remaining cheese.
  9. Bake uncovered for 30-35 minutes.

Notes

Gluten free ravioli works well for a gluten free version.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 16gCholesterol: 120mgSodium: 1543mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 47g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Pasta

The post Ravioli Casserole appeared first on Lynn's Kitchen Adventures.

    

Menu Plan March Week Three

It is the time of year when I can’t decide whether to include soup and chili on the menu plan or more spring-like foods. I came up with a mix of both for the plan this week.

Here is this week’s menu plan.

Menu Plan March Week 3

Coconut raspberry bars, Instant Pot mac and cheese, tuna burgers, and more are on this week's menu plan.

The post Menu Plan March Week Three appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

Gluten Free Pizza Recipe

Gluten Free Menu Plan March Week 3

GF Pizza, gf applesauce muffins, and more on this week's gluten free menu plan.

The post Gluten Free Menu Plan appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Sourdough Pancakes

Gluten Free Sourdough Pancakes are a delicious way to use your gluten free sourdough starter.

gluten free sourdough pancakes with butter on black plate on white napkin with sourdough starter in background

Gluten free sourdough pancakes make the perfect weekend breakfast! Pancakes are great for any day, but Saturday morning pancakes are always a favorite at our house.

gluten free pancakes with butter on black plate

This pancake recipe is one that I have been working on for a while. I wanted to get the texture just right.

The recipe is similar to my mom’s easy sourdough pancake recipe, which she has been making for over 40 years. Her recipe is a quick sourdough pancake because you don’t need sourdough starter to make it.

gluten free sourdough pancakes with butter and syrup on black plate with fork

I wanted a more authentic sourdough pancake, so I set out to create a light, fluffy gluten-free sourdough pancake recipe.

My recipe calls for active sourdough starter. Using a starter that has been fed and is active yields a much lighter, fluffier pancake. You can use sourdough discard that has not been fed, but the end result will not be quite the same.

gluten free sourdough pancakes with fork on black plate

I used Bob’s Red Mill 1-to-1 Gluten Free Flour blend for these pancakes, and it worked great. Other blends may work, but I have not tested them.

One of the great things about this recipe is that it is also dairy-free, so these work great for anyone who needs to eat gluten-free, dairy-free.

gluten free sourdough pancake batter and pancakes cooking on stove

Ingredients

Yield: 6 servings

Gluten Free Sourdough Pancakes

gluten free pancakes with butter on black plate
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Make pancakes with your gluten free sourdough starter.

Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes

Ingredients

  • 2 cups active gluten free sourdough starter
  • 2 eggs
  • 1/4 cup oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Blend

Instructions

  1. In a bowl, combine gluten-free sourdough starter, eggs, oil, and honey. Mix until combined,
  2. Stir in gluten free flour and baking soda. Mix until combined.
  3. Heat a griddle or skillet on the stove to medium.
  4. Pour batter onto a hot skillet, using 1/3 to 1/2 cup per pancake.
  5. Turn the heat down to medium-low.
  6. Cook until the top has bubbles and the bubbles are starting to pop. This takes 2-3 minutes.
  7. Flip the pancakes and cook for 1-2 minutes, or until browned and set.
  8. Serve with butter, syrup, etc.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Blend. Other gluten-free blends may work, but they have not been tested.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 62mgSodium: 975mgCarbohydrates: 48gFiber: 2gSugar: 8gProtein: 11g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Gluten Free Sourdough

More Gluten Free Sourdough Recipes

Gluten Free Sourdough Starter

Gluten Free Sourdough Sandwich Bread

The post Gluten Free Sourdough Pancakes appeared first on Lynn's Kitchen Adventures.

    

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