Wednesday, October 24, 2012


I'm really excited about sharing this recipe with you. This is a gluten free, high fiber, high protein, no processed foods, casserole dish. My husband, teenage son and his friends can't get enough of it. I'm going to have to start making two pans at a time. It also makes great leftovers.

I used to be the Queen of cooking with canned soups. I bought cream of chicken and cream of mushroom soup 5 cans at a time. It was so easy to mix in a can of soup into some rice or pasta or pour over some meat, sprinkle with cheese and everybody loved it. Fast & easy. But, those canned soups are loaded with sodium, preservatives and lots of chemicals that apparently my liver didn't like too well and now I also know aggravates my arthritis. So trying to cook meals my guys enjoy eating without using the canned soups has been very challenging.

Also, since throwing out most of the processed foods, Kevin's blood tests have improved greatly. We have to draw blood once or twice a month and mail it to a lab for testing. The lab sends the results to his nephrologist that he sees once a month. The doctor and nurses are just amazed that his numbers have improved so much (i.e., calcium, phosphorus, potassium, magnesium, etc.). If that's what eating REAL food can do for someone whose kidneys don't work, just imagine what it can do for a normal person! All of those chemicals and preservatives put so much stress on all of your organs.

Since I can't eat regular pasta because of diabetes and arthritis, finding good pasta alternatives has been a challenge as well. I like whole wheat pasta and can tolerate it in small amounts, but have noticed my body feels better when I use brown rice pasta or quinoa pasta.

Quinoa is now considered a superfood. It is gluten free, anti inflammatory, high in fiber, high in protein, loaded with heart healthy fats, magnesium, Vitamin E, calcium and many other "good for you" things too numerous to list. Quinoa is great for diabetics and of course, anyone with celiac disease or gluten intolerance. This quinoa pasta can be found at any natural food store or in the organic section of the grocery store.


16 ounces quinoa spaghetti
3-4 cups chicken, cooked & shredded
½ stick butter or olive oil
2 shallots, chopped
1 bell pepper, chopped (green or red)
1 cup mushrooms, sliced or chopped

3 tbsp flour (all purpose or gluten free) 
2 cups chicken broth
2 cups milk
2 tsp minced garlic
Salt & pepper

2 cups of shredded cheese (cheddar, Italian, your favorite)

Cook quinoa according to package directions MINUS 1-2 minutes, pasta will finish cooking in the oven. Drain & place in large bowl with shredded chicken.

Melt butter or heat olive oil over medium to medium high heat. Add chopped veggies and cook until veggies are soft.

Add flour to veggies in skillet and sauté until flour is incorporated into mixture. Whisk in chicken broth. Whisk a couple of minutes, then add milk. Continue to whisk until it reaches gravy like consistency. Add garlic, salt & pepper and mix in well.

Add sauce to pasta and chicken and stir together until thoroughly combined. Transfer to greased 13x9 casserole dish.  Top with your favorite shredded cheese.  Bake at 375 degrees 25-35 minutes or until cheese is melted. 

NOTE:  My husband loves cheddar cheese and I love white cheeses (provolone, mozzarella, etc.), so I put cheddar on half and shredded Italian cheese blend on the other half. My son's friend scooped out of the middle because he wanted both. Ha ha!

I hope your family enjoys this as much as mine does.

Blessings to you all,


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