Broccoli Cheddar Soup

Ingredients:

1 tablespoon unsalted butter

1/2 white onion, chopped

1/4 cup melted butter

1/4 cup flour of your choice

2 cups milk of your choice

2 cups low sodium chicken stock

1 1/2 cups chopped broccoli florets

1 cup matchstick cut carrots

1 stalk celery, thinly sliced 

2 1/2 cups shredded sharp Cheddar Cheese

Directions:

Melt 1 tablespoon of butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until the flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Creamy Butternut Squash Mac & Cheese

Ingredients:

16 ounces of your choice of gluten-free pasta or pasta of your choice
1 tablespoon of bone OR vegetable broth
2 tablespoons of extra virgin olive oil1 cup of butternut squash
3 tablespoons of traditional lemony hummus OR plain Greek yogurt
3/4 cup pecorino romano cheese OR cheese of your choice
1/3 cup parmigiano regiano cheese that’s finely grated (hard cheeses like these are easier to digest for the dairy-intolerant)
2 garlic cloves, peeledsea salt and ground pepper to taste

Instructions:

1. Follow the instructions on the box/bag of pasta of your choice. 
2. While the pasta cooks, roast the squash at 425 degrees for 25 minutes. When it’s done: I throw the freshly-roasted squash (or 1 cup of butternut squash puree), hummus (or Greek yogurt), bone broth, and garlic into my blender. Blend until smooth and transfer to a bowl. Melt/stir in the pecorino and parmigiano cheese into the blended squash sauce. 
3. Drain the cook pasta and transfer to a bowl or baking dish. Coat well with the squash and cheese mixture.
4. This is ready to eat, BUT if you have the extra bit of time: place the pasta in a baking dish and bake at 375F for ~20-25 mins or until the edges start to bubble. 
5. You can top with GF bread crumbs or cracker crumbs for a little crunch.

Eggplant Casserole

Ingredients:

1 lb ground turkey
1 onion, chopped
3 garlic cloves, minced
1 large eggplant, cubed
1 28 oz can of crushed tomatoes (I used 2)
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
1 tsp italian seasoning
Parmesan or mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees F. Spray 13 x 9" baking dish with nonstick cooking spray

2. Spray large nonstick Dutch Oven or Saucepan with nonstick cooking spray; heat. Add turkey, garlic and onion. Cook, stirring as needed, until turkey is browned and onion is softened.

3. Add eggplant, crushed tomatoes, peppers, and italian seasoning; bring to a boil, stirring as needed.

4. Transfer mixture into baking dish. Bake, covered, about 45 minutes.

5. Uncover, sprinkle with cheese until lightly browned, about 15 minutes.