Easter Weekend Recipe’s for the Family!

Gluten-Free Turkey Casserole

Tetrazzini – pasta, cream sauce, chicken meat, grated cheese, green peas, mushrooms casserole in a baking dish with ingredients at background, classic american recipe, view from above, close-up

8 oz. (230g) gluten-free or quinoa pasta
1 tbsp. coconut oil
1 medium onion, chopped
2 garlic cloves, chopped
2 lbs. (900g) ground lean turkey
1 medium zucchini, chopped
1 pepper, chopped
1 can chopped tomatoes
1 cup (240ml) chicken stock
3 tbsp. tomato paste
2 tbsp. coconut cream or dairy free alternative
¾ cup (75g) dairy free cheese or mozzarella

What you need to do

Heat the oven to 375°F (190°C). Cook the pasta al dente according to instructions on packaging.
Heat the oil in a large frying pan and cook the onion and garlic until translucent. Add in the turkey and stir well while cooking for a few minutes.
Next, add in the chopped zucchini and pepper, tomatoes and chicken stock and bring to boil. Now, add in the cooked pasta and cream. Mix well and take off the heat.
Transfer everything into an oven safe dish and top with mozzarella. Bake in the oven for about 20 minutes until golden brown.

Creamy Coconut Curry Potatoes

½ tbsp. coconut oil
1 leek, sliced and washed (green part only)
1 tbsp. curry powder
2.20 lbs. (1kg) baby potatoes, halved and cooked
13.5 oz. (400ml) can light coconut milk

What you need to do

Heat the coconut oil in a pan over medium heat. Add in the leek and garlic and cook for about 5 minutes, stirring often. Next, add the curry powder and season with salt and pepper.
Add in the cooked potatoes, mix well and cook for 2-3 minutes before adding the coconut milk. Cook for another 5-6 minutes until everything is heated through. Season with salt and pepper to taste and serve.

Red Kidney Bean & mackerel Salad

1 garlic clove, crushed
½ lemon, juiced
2 tbsp. olive oil
½ cucumber, sliced
8 radishes, sliced
handful parsley, chopped
1 ¼ cup (240g) chickpeas, drained
1 ¼ cup (240g) kidney beans, drained
⅜ cup (85g) rocket
⅔ cup (150g) smoked mackerel
⅜ cup (50g) pecans, chopped

What you need to do

Make the dressing by mixing the crushed garlic, lemon juice, and olive oil. Season to taste with salt and pepper.
In a bowl, toss the cucumber, radish, parsley, chickpeas, kidney beans and rocket then drizzle with the dressing. Divide the salad into portions.
Break the mackerel into pieces and place on top of the salad. Sprinkle with pecans and serve with additional lemon slices.

Subscribe to get more amazing ideas!!!


Leave a Comment

Your email address will not be published. Required fields are marked *