Gluten Free – Dairy Free Option
I am the mom who if the school is having a Christmas party and serving up Rice Krispy treats, cupcakes and M&M’s, I will GO OUT OF MY WAY to make a dairy free/gluten free version of all of that so my child doesn’t have to feel left out. I’ve been that way since she started school. I’ve even gone as far as when she has her birthday at school to make the entire class the same cupcakes that I make for Zadee or a cake or I remember the time I made the fruit pie that literally NONE of the other kids ate. But my baby loved it! And that’s all that matters on her special day.
There is nothing worse than the teacher giving out treats and your child having to sit there during that with absolutely nothing to eat. (It’s happened without notice on numerous occasions). Insert eye roll.
So, last night was no different. I was craving spaghetti. I decided to make Million Dollar Spaghetti (the baked version of it with cream cheese). So I made a “Zadee Friendly one” and a “Mom Friendly one” and it did not disappoint!
Here’s the play by play…
I use Tinkyada Brown Rice Pasta (I’ve tried many brands and this one by far out does the others in tasting like a real noodle). As long as you rinse them after you cook them. I repeat. As long as you rinse them after you cook them.
I won’t go into detail on how to boil a noodle. But drain, rinse and set aside.
I always try to incorporate more vegetables into my diet. So, I chopped some onions, garlic (I LOVE Garlic) and broccoli up and put into a bowl. I always use a ton of garlic. I think I used about 8 cloves.
Brown whichever meat you have on hand. I used venison tonight, but love grass fed beef too.
Here is our favorite Dairy Free cheese brand…Daiya! It actually stretches like real cheese (to a certain extent) and honestly it really doesn’t suck and is quite tasty if I do say so myself. In the last few years they have gone from just the shreds to other things like Cheesecake, string cheese, Mac and Cheese, Pizza, etc. I’m going to put my version on the left and the dairy free version on the right. We chose mozzarella style shreds for the dairy free version.
Since I was making two different dishes (one gluten free) and (one dairy free and gluten free) I doubled everything. I used 3 spaghetti jars for both dishes. I took 1/2 of one jar and spread it over the bottom of the two dishes I was using to coat the bottom.
In a bowl, combine the Daiya Cream Cheese with the Daiya Mozzarella Shreds. In a separate bowl, combine the regular cream cheese with the regular mozzarella cheese. Spread 1/2 of both mixtures over the sauce in the two dishes.
Add 1 jar of marinara sauce to the noodles that you set aside earlier. Add to the two pans.
Next, add in last jar of pasta sauce to the meat/veggie/marinara mixture and add to each dish.
And last, (well second to last) top with remaining cheese/cream cheese mixtures.
Bake on 400 degrees until cheese is melted. Salt to taste.
I got rave reviews from Zadee. She told me to freeze the rest since she is at her dads this weekend, so she can come back and finish it up!
- 2 bags Tinkyada Brown Rice Noodles (gluten free)
- 3 jars Organic Marinara
- 1 head broccoli (or other vegetables on hand)
- 8 cloves (or less) fresh minced garlic
- 1/2 yellow onion
- 2lbs. venison or grass fed ground beef
- 2 bags Daiya Mozzarella Style Shreds cheese
- 1 8oz. Daiya Cream Cheese Style cheese
- 2 bags organic mozzarella cheese
- 1 8oz. Organic Cream cheese
- Himalayan Pink Salt (to taste)