J.R.'s Pasta (Gluten-Free)

This recipe comes to us from Mireille Cote.
1 tablespoon olive oil
4 cups cooked gluten-free spaghetti (½ pound uncooked)
1 ½ cups tomato sauce (half a 26-ounce jar)
½ cup grated gluten-free Parmesan cheese
10 fresh basil leaves
12 cup grated gluten-free mozzarella or Monterey Jack cheese
Extras (you choose):
A handful of sliced black olives
10 mushrooms, cleaned and sliced
½ cup bell pepper slices
Wash hands. Combine ingredients. Bake in oven.
This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. Thats a total of 45 minutes, start to finish

This recipe comes to us from Cele McCloskey.
1 pound lean ground beef
1 - 1 ¼ cup gluten-free crackers
2 eggs
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ cup gluten-free parmesan cheese
Mix ingredients together and form into balls. Place on cookie sheet and bake in 400F oven for 20 - 30 minutes, turning once after 10-15 minutes. Heat your favorite gluten free spaghetti sauce and let meatballs simmer in the sauce for as long as youd like. Spoon over wheat-free, gluten-free pasta to serve.

Recently, I had the pleasure of eating at a friend's house. He made a version of this dish, and a I was so impressed, I took notes. This is a nice variation on the classic Italian dish of sausage and peppers. This recipe makes a tasty, delicious easy to make meal that is great by itself, preferably with a glass of chianti, and also pairs nicely with rice.
Ingredients:
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into chunks
½ pound sweet Italian sausage, cut into chunks
½ pound hot Italian sausage, cut into chunks
1 tablespoon potato flour
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
3 cloves garlic, chopped
½ cup red wine
¾ cup gluten-free chicken broth
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Celiac.com 09/12/2014 - Need a quick, delicious summertime dish for a potluck, or an appetizer or side for a group of hungry eaters? Then this fast, easy tomato-mozzarella salad (aka Insalata Caprese) is just the ticket.
The best thing about this recipe is that it is flexible. You can use large or small tomatoes, sliced or unsliced, or any combination you like.
I like to use mixed red and yellow grape and cherry tomatoes. I also like to use small fresh mozzarella cheese balls instead of slices, but either works. In general, I seek uniformity: Small cheese balls for small whole tomatoes, and larger cheese slices with larger tomato slices.
Beyond that, all you need is some pesto, either store bought or homemade, and a dash each of olive oil and balsamic vinaigrette.
Ingredients...