Brussels Sprout Salad with Pine Nuts (Gluten-Free)

This recipe comes to us from Jan Ryan.
2-10 oz. package gluten-free elbows
1-10 oz. package frozen, chopped spinach, cooked
Double the gluten-free cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You dont need the whole can of evaporated. Milk, just ½ C. So add 2% milk to remaining evaporated milk in can to refill can)
One 12 oz. can solid white tune (gluten-free)
Salt & pepper to taste
Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbaras Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.

This recipe comes to us from Sue Foss.
Preheat oven 375F.
Ingredients:
1 package ground turkey
1 cup ricotta (part skim or whole ricotta works best)
½ - ¾ cup Basil Pesto
1 Egg (beaten)
1-2 cups of your favorite tomato pasta sauce (unused sauce to put on sliced meatloaf)
Directions:
Knead first 3 ingredients together and then mix in egg. Press into greased loaf pan. Spoon on several tablespoons of tomato sauce on top of meatloaf and bake uncovered for 1 hour 10 minutes.

Simply put, this dish is yummy! It’s also an easy way of breaking the ice with okra for anyone who’s yet to try. I love this recipe because it’s such a great base. It’s delicious over rice or with sausage, shrimp, or pork chops. Okra has great texture, absolutely perfect with the soft tomatoes and peppers.
Ingredients:
3 cups okra, chopped into ½-inch pieces
2 cups tomatoes, peeled and chopped
1 red bell pepper, chopped
4 slices bacon, chopped
1 yellow onion, diced
3 cloves garlic, chopped
A pinch of red pepper flakes
Salt and pepper, about a teaspoon each
Directions:
Add bacon to a large, heated skillet and cook until crisp. Transfer to a towel and add onions to skillet. Sauté until translucent. Add garlic and cook for another minute longer.
Add okra...

07/01/2014 - Fair warning: This is one of those quintessentially American dishes that includes bacon, cheese and sour cream. Oh, and mayonnaise. Let's not forget the mayonnaise.
Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue.
Ingredients:
10 small white potatoes, peeled with skins on 6 slices cooked, crisp bacon, diced 4 green onions 1½ cups cheddar cheese, shredded 12 ounces sour cream ¾ cup mayonnaise 2-3 tablespoons gluten-free brown mustard (I use Annie’s) 2 tablespoons cider vinegar 2 teaspoons salt Ground pepper to taste Directions:
Wash and peel white potatoes. Leave skins on red potatoes
Cube and boil potatoes with salt. Drain well.
Crumble bacon and slice onions (including tops).
Combine sou...