Posts Tagged ‘oven-baked’

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley


Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.


Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika

Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Oven Baked Tacos (Gluten Free)

Ok so you made my last post (Crockpot Cranberry Pork Tenderloin) and now you’re wondering what to do with the leftovers (granted there actually ARE leftovers, cause it really is that good! LOL) This is a quick and easy way to use up the leftovers and have a delicious meal in minutes! Your meat is already cooked and practically shredding itself. If you don’t have any left you can use whatever ground meat you want and cook it accordingly. Simply mix in with the rest of the ingredients and bake. Very simple and quick to make….but VERY yummy and filling. Everyone has their own go-to fillings and toppings for tacos, and I’m pretty restricted so i don’t add a lot to mine, but feel free to add whatever you want to spice it up a little. To go dairy free you can sub out the cheese for soy cheese or just omit it. I splurged on it even tho i probably shouldn’t have! LOL. But, I’m sure any way you make these, they’re gonna be pretty darn tasty so have at it and enjoy! 🙂

Oven Baked Tacos (Printable Version)

Ingredients:Oven Baked Tacos

Shredded pork/chicken

(OR ground beef/turkey/chicken)

Taco seasoning
Diced onion & green pepper, opt

Frozen corn, cooked and drained

Sliced black olives
Refried beans
Shredded Mexican-blend cheese
Hard taco shells

Preheat the oven to 400 degrees. Prepare meat as needed. Add taco seasoning if desired. Combine with the rest of the ingredients in a bowl and mix well. Spoon the taco meat mixture into the taco shells and place into a glass baking dish, standing up. Sprinkle cheese over the top of each taco. Bake for 15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with additional taco condiments as desired.

Apple Cheddar Turkey Meatballs

Meatballs…….so easy to make, and so yummy to eat! Such a simple food……but it doesn’t have to be! This recipe is a new take on meatballs….. not just plain ole beef! Its a nice change….and I’m finding that giving up red meat was easier then i thought…and I’ve kind of just stuck with it. I don’t think it likes me much anyways! LOL! Ground turkey is a much healthier alternative….and did you know that turkey has just as much iron in it as red meat?! Chicken doesn’t have iron, but turkey…. yes! So…. I’ve just been swapping out the beef for turkey, and its fabulous! These meatballs are a great example, throw in some apple and some sharp cheddar (my splurge for the week!) and they are soooooo tasty! Even reheated…not that there will be any left! I decided after making an entire pan of meatballs and still having some meat mixture leftover, to just put it in the fridge, and the next day I made it into patties and grilled them up on the George Foreman…..SO so soooooo good! So, I guess what I’m sayin is that this recipe makes great burgers too! Either way you wanna dish it…..this ones a keeper! Enjoy! 🙂

Apple-Cheddar Turkey Meatballs (Printable Version)

1 lb lean ground turkey
1 egg
1 medium apple, peeled and minced
½ cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp onion powder

In a large bowl or kitchenaide mixer, combine all ingredients. Using a cookie scoop, shape into balls, and place on a greased cookie sheet. Bake at 375 for 35-40 minutes, or until temperature reaches 180 F or higher.

Oven Baked Apple Doughnut Holes

Saturday morning…… and I WANT A DOUGHNUT!! LOL! Not just any doughnut mind you….I want one of those simply delicious doughy cinnamony apple fritters! It’s been ages since I’ve had one….but that just sounded like heaven this morning! But… fried and full of gluten and dairy?!  Yugh! I don’t think so… how about a healthier version that’s allergy-friendly and still just as tasty and will satisfy my doughnut craving?! These little babies sure did the trick!! Full of moist apple spice goodness and covered in cinnamon sugar….AND they are baked!! YES! I was a little skeptical at first when mixing up the batter…..its really, reallllly thick! (yes, that’s normal when it does the same for you! LOL) but they turned out perfect! Patience is NOT a virtue of mine (just ask my husband 😉 haha) so in my rush to get them coated, I didn’t wait and its a little hot on the fingers! Haha… but SOO worth it when you pop one of these scrumptious little guys in your mouth!! You just kind of sigh into a huge mouthful of bliss as you scarf these down (maybe that was just me?!?) Anyway, I just had to share, as many of you are probably now just getting up and wondering what to have for breakfast, maybe you’ll give these a try! Enjoy! 🙂

Oven Baked Apple Doughnut Holes (Printable Version)

1/4 cup brown sugar

1/4 cup white sugar

1 1/2 cups gluten free flour

¾ tsp xanthan gum

1 3/4 tsp baking powder

1/2 tsp nutmeg

1/3 cup cold non-dairy butter

1 egg

1/4 cup almond milk

1 1/2 cups minced apple, peeled and cored

 To Coat:

1/4 cup non-dairy butter, melted

1/3 cup sugar

1 tsp cinnamon

Preheat oven to 350 degrees. In a mixing bowl, combine sugars, flour, gum, baking powder, and nutmeg. Cut in to the cold butter using a pastry blender.

In a separate bowl, beat together the egg and milk. Fold in the apples. Add to the dry ingredients. Stir until well combined. Using a small cookie scoop, fill each cup of a greased mini muffin pan. Bake 15-18 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool 5 minutes. Remove doughnuts from the pan and dip each doughnut into the melted butter.  Coat with cinnamon and sugar.

Baked Coconut Chicken (Gluten & Dairy Free)

Baked coconut chicken with fresh pineapple?!? Mmmmmmm…. It’s not only got great tropical flavor, its healthy and allergy-friendly too! Tender chicken with a sweet, crunchy coating combined with fresh juicy pineapple and its like heavenly bliss in each bite! I’m also gonna teach you a few little tricks about pineapple…. when you’re at the store and need a ripe pineapple, pull out one of the leaves…..if it comes right off, it’s ripe and ready to eat! If it sticks and won’t come out or is hard to pull out, its not ripe yet! The other thing is if you put salt on fresh pineapple it actually cuts the acidity, and makes it sweeter without the acidic bite afterwards! Neat huh?! LOL, anyhow, the other thing I did was to slice a chicken breast in half horizontally so its nice and thin, then cut them into strips. If the chicken is too thick (which mine usually is cause I’m lazy most days!) it isn’t cooked when it should be done, then the outside gets overcooked and the meat gets dry! Yugh! But these turned out perfect!! Serve them up with a fresh green salad and you’ve got a healthy and flavorful meal in under 30 minutes! What’s not to love about that?! Give this one a try!! Next up….. Honey-Lime Grilled Chicken! YUM! Coming soon….. Enjoy! 🙂

Baked Coconut Chicken (Printable Version)


1 lb chicken, cut into thin strips
Cooking spray

1/4 cup GF flour
Pinch salt

Pinch garlic powder

1 large egg
pinch salt

1 cup GF Panko bread crumbs

1/2 cup sweetened shredded coconut
1/2 teaspoon salt


Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet

Bake chicken for 18-20 minutes depending on thickness of the tenders.

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