This was our back to school dish!  We love zucchini at our house and so this was a yummy back to school family meal that was really tasty!  Happy Fall and Happy Back to School 🙂 

Zucchini Pasta Bake


Get a big pot of water boiling and cook according to package directions your favorite 12 oz. box of pasta.  Of course we used gluten free pasta.  Meanwhile, chop up 1 white onion and cook in skillet until soft with about a teaspoon of olive oil.  Add in 1 pound of chopped up mushrooms and about 3 zucchini cut into half moons.


Let those veggies cook together for a few minutes until all veggies are soft and a little brown.  Add in a pinch of salt and pepper.  After you have cooked for about 7 minutes or so, add in one jar of your favorite pasta sauce.


Mix everything together gently.  Add in another pinch of salt and pepper and about 1 teaspoon of dried Italian seasoning.  Put in 1 cup of Ricotta cheese and 1 cup of shredded mozzarella cheese and let melt into the pan.  Drain the cooked pasta and pour into the pan with everything else.

Pour all into a greased 9 x 13 casserole dish.  Sprinkle with shredded mozzarella cheese and bake in a 375 degree oven for about 20-25 minutes.  Serve nice and warm.  Gluten Free and Yummy 🙂


I love when my husband says….Don’t worry about dinner honey, I will make it 🙂

He had gotten some little red potatoes and a green pepper along with a red onion and a zucchini, so he wanted to just whip this yummy little hash up for a simple summer supper! (And he even let me take a picture of himself while he was cooking 🙂

End of Summer Potato Hash

Cut up some baby red potatoes into little cubes.  He used about 4 or 5 potatoes, depending on how much you want to make.

Heat up a little olive oil in a big skillet and cook the potatoes until they start to soften.(I used Rosemary infused olive oil, but you certainly can use regular olive oil) Season with a few pinches of salt and pepper.  Cut up zucchini into little cubes or half moons and chop up 1/4 of the red onion and dice up the green pepper.

Add in all of the veggies into the skillet with the potatoes and cook through until soft.

We seasoned with salt and pepper and a little garlic salt along with a little lemon pepper.

We topped with parmesan cheese 🙂

Gluten Free and Yummy 🙂




This is seriously so good and totally replaces a pizza for My Little Gluten Free Girl~  I made this for our Sisters Lunch and it was a big hit!  My sisters loved it and so did My Little Gluten Free Girl and I 🙂  

Zucchini Pizza

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First, you shred about 3 zucchini’s and drain in a colander with a pinch of salt.  Put shredded zucchini in a dish towel and ring out all of the liquid, this is important so that it’s not a soggy pizza.

Put shredded zucchini in a bowl with one egg and about 3 tablespoons of cornstarch and mix well.  This will thicken it up so it will be a nice crust.  Spread out on a pizza pan and back at 450 degrees for about 8 minutes.

Meanwhile, get ingredients ready to put on the pizza.  You can put on anything you want.  I decided to go with some shredded mozzarella on the bottom and then topped that with fresh tomatoes that are sliced thin as well as a few red peppers.  I also added some store bought tomato sauce and black olives.


 I topped the pizza off with fresh mozzarella and put back in the oven for another 10 minutes or so at 350 degrees.

 Take out and let sit for a bit before cutting!  Gluten Free and Yummy 🙂


This was so fun to make for a little Fourth of July snack!  I just took a few of My Little Gluten Free Girl’s favorite foods and we created a fun red, white and blue flag to eat!

Fourth of July Watermelon Snack

I was so happy that My Sweet Boy helped out with this fun snack!  My Little Gluten Free Girl used blueberries for the stars and My Son used watermelon and fresh mozzarella pearls for the stripes!

Super fun to make together and super fun to eat for a summertime snack!

Gluten Free and Yummy:)  (My son doing his patriotic pose)



This was very refreshing and tasty!  The kids have 4 more days of school left and then we are in Summer!  Time for some refreshing dishes!  Happy Summer!

Cucumber and Cantaloupe Salad

This was really easy and so refreshing!  We all enjoyed it!

It was a fun family effort!  My husband cut the cantaloupe and then I used a vegetable peeler to strip the thin pieces of the cantaloupe.  My Little Gluten Free Girl used a vegetable peeler to peel strips of cucumber and my son ate it!  A family effort 😉

After you use the peeler to slice the thin pieces of cantaloupe and cucumber, set them in a colander with paper towels, that will really help reduce some of the water before you put them in the salad.

I put some gluten free salami in a skillet just to make it crispy for a few minutes.  You could use bacon or whatever you would like to add some salt and crunchy to the salad.  

We put it all together on a lovely platter and then topped it off with the crisp salami and parmesan cheese as well as a little drizzle of gluten free raspberry vinaigrette. (you can use whatever kind of dressing or vinaigrette you like, we also tried strawberry vinaigrette on the salad and it was delicious)

Gluten Free and Yummy 🙂

This is a perfect dish for Celiac Awareness Month!!  It has everything My Little Gluten Free Girl loves- especially the shrimp 😉  This was really tasty, healthy and gluten free! 

I went into My Little Gluten Free Girl’s 1st Grade Classroom to talk about Celiac and it was really fun!  The kids were very interested and asked a lot of questions;)  Happy Celiac Awareness Month!!

Zucchini Spaghetti with Pesto and Shrimp

Tasty!!  I used my brand new spiralizer that I got for my 40th Birthday!  Yes- 40!

So I finally broke that out and used it which was really fun!  Makes it so easy to turn the zucchini into spaghetti!  I used 2 zucchini’s for this recipe.

Once you have the zucchini into spaghetti like noodles, set aside.  I cut up a few smaller tomatoes and put them in with the zucchini, but you don’t have to use any tomatoes if you don’t want to.

Prepare your shrimp however you want.  You could use already cooked shrimp and just throw it in at the end.  Or, we used frozen shrimp, we put the shrimp in a bowl with a few Tablespoons of pesto from a jar.  Let it just marinate in the pesto for a bit and then cook the shrimp for a few minutes on each side.

Take the shrimp out and set aside.  Throw the zucchini in the skillet on low heat with the tomatoes(if you want) and just warm through for a few minutes.  Add a few more Tablespoons of pesto to the zucchini while warming it in the skillet.

Add in the cooked shrimp after a few minutes and cook all together for just a minute or so.  Add salt and pepper to taste.

Gluten Free and Yummy 😉

Happy Celiac Awareness Month!!  

I am going into My Little Gluten Free Girl’s 1st grade classroom tomorrow to talk about Celiac 😉  Should be a fun day!!

This was such a fun twist on pasta- it was so good!  A really easy weeknight meal and the zucchini tastes so good in the sauce!!  You have to try it!

Zucchini Noodle Pasta

This was so fun to make!  Everyone in the family loved it!  YEAH!!

Just take a vegetable peeler and shave off ribbons of zucchini.  Put in a bowl and set aside.

I used really good marinara sauce, put about half a jar in a skillet to warm it up and I also chopped up a few green olives and put that into the sauce.  You can add anything or nothing to the sauce, totally up to you and your tastes.

Add in the zucchini noodles and I also added in a few cubes of fresh mozzarella cheese.  Mix that in and let it all melt together.  Add a pinch of salt and pepper.  I also added a sprinkle of Italian Seasoning!  YUM!!!

Serve nice and warm.  So Tasty!!  Gluten Free and Yummy 😉