Quiche

**Not Gluten Free?? Leave as is or make in a pie shell
**Not Dairy Free?? Use regular milk and add 1/2 cup of your favorite shredded cheese before baking
**Grain Free?? No change
**Paleo?? Do not add cheese
**Keto Friendly

Serves: 6 slices

Ingredients:

1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp salt
8 oz fresh spinach leaves
1/2 pound bacon
4 eggs
1/2 cup milk (Cinderella loves Target or any supermarket brand original, unsweetened almond milk)
1/2 cup shredded cheese (optional- tastes great with feta or cheddar)
olive oil cooking spray

Directions:

1. Preheat oven to 400 degrees F

2. Spray a large cooking sheet with olive oil spray

3. Place bacon in cooking sheet

4. Bake the bacon in oven at 400 degrees for about 10-15 minutes until crispy (check on it often, flipping the bacon over half way through cooking)

5. While bacon is cooking, pour oil into a large frying pan on medium heat

6. Put spinach in the pan and sprinkle salt, pepper and garlic on top of the spinach
7. Sauté the spinach until wilted

8. When bacon is finished cooking transfer to a plate lined with paper towels until cool

9. Lower the baking temperature to 375 degrees F

10. Spray an 8 inch circular pan with cooking spray 

11. Pour the spinach into the pan 

12. In a separate bowl whisk 4 eggs until completely beaten 

13. Add milk to the eggs and whisk again 

14. Crumble the cooled bacon on top of the spinach in the pan 

15. If using cheese, sprinkle the cheese on top of the bacon and spinach

16. Pour egg and milk mixture in to the pan

17. Bake the quiche at 375 degrees for about 30-40 minutes until slightly golden brown on top

18. Cut the quiche into pie slices and serve

Variations: 

This dish can be made with any combination of spinach, bacon, mushrooms, peppers, onions, etc. If desired add...

-1 cup sautéed mushrooms

-1 cup sautéed onions

-1 cup sautéed peppers 

-or just eggs and cheese!

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Stuffing

**Not Gluten Free?? Use regular bread
**Not Dairy Free?? Use butter instead of oil 
This is not a grain free or paleo recipe, sorry!

Serves: 4

Ingredients:

2 Tbs olive oil
1/2 lb ground pork or sausage
1 cup onions, chopped
2/3 cup celery, chopped
1 cup mushrooms, chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
2 cups gluten free bread, chopped into cubes (Cinderella loves Udi's Gluten Free whole grain bread)
1/2 cup + 1 cupchicken broth

Directions:

1. Preheat oven to 350 degrees F
2. Heat oil in a large saucepan, stir in pork (or sausage), onions and celery, cook until meat is browned, about 10 minutes, drain any excess oil
4. Stir in mushrooms, thyme and rosemary, cook for another 2 minutes
5. Season with salt and pepper and stir well
6. Pour 1/2 cup chicken broth in with the meat mixture and let summer for 2 minutes
7. In a large bowl mix together the meat mixture with gluten free bread and 1 cup chicken broth - mix well
7. Bake in a large baking dish for 30 minutes on 350 degrees F or until lightly browned

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Pasta e Fagioli

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Top with grated Parmesan or Romano cheese
**Grain Free?? Do not add pasta
**Paleo?? Do not add pasta or beans, use homemade chicken stock and all natural stewed tomatoes

Serves: 6

Ingredients:

2 Tbs olive oil
1/2 lb ground beef
1/2 lb ground pork
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) stewed tomatoes, not drained
3 cups chicken broth
1 can (15 oz) cannellini beans, not drained
1/4 cup dried parsley
1 tsp dried basil
1/4 tsp ground black pepper
1/2 pound gluten free pasta (Cinderella loves Barilla's Gluten Free Elbow Pasta)

Directions:

1. In a very large pot heat oil on a medium flame
2. Add beef and pork and cook until browned
3. Add onions and garlic and sauté for about 10 minutes
4. Add stewed tomatoes, beans, chicken broth, parsley, basil and pepper and stir well
5. Increase flame on high and bring to a boil, stirring occasionally
6. Let boil for about 1 minute and then turn flame down to low to simmer
7. Cover the pot and let it simmer for about 10 minutes
8. Add pasta and simmer about 10 to 12 more minutes or until the pasta is tender

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Lasagna

**Not Gluten Free?? Use regular lasagna noodles
**Not Dairy Free?? Use regular shredded mozzarella cheese, ricotta cheese instead of dairy free sour cream, sprinkle each layer with grated Romano cheese 
**Grain Free?? Use this recipe with zucchini noodles (cut into thin strips to make "lasagna")
**Paleo?? Use this recipe (without the cheeses) with zucchini noodles (cut into thin strips to make "lasagna") substitute cheese for spinach if desired 

Serves: 8

Ingredients:

meat sauce:
2 Tbs olive oil
1 small onion, diced
4 garlic cloves, chopped
1/2 pound beef
1/2 pound pork
1 tsp basil
1 tsp oregano
2 Tbs tomato paste
8 oz tomato sauce
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper

12 gluten free lasagna noodles (Cinderella recommends Tinkyada brown rice lasagna noodles)

16 oz dairy free ricotta or sour cream (Cinderella recommends Tofutti Dairy Free Ricotta Cheese or Tofutti Dairy Free Sour Cream)
1 egg
2 Tbs dried parsley
1/2 tsp salt
1 lb dairy free mozzarella cheese (Cinderella recommends Daiya Mozzarella Shreds)

Directions:

1. In a deep long dish (to fit lasagna) boil water to cover lasagna noodles
2. In a large frying pan add olive oil over medium heat
3. Saute onions and garlic for about 5 minutes in oil
4. Add in beef and pork and brown, remove excess grease
5. Add in basil, oregano, tomato paste, tomato sauce, water, salt and pepper, stir well
6. Reduce heat to low and let simmer for about 10 minutes
7. While sauce is simmering preheat oven to 375 degrees F
8. Mix ricotta cheese, egg, 1/2 tsp salt and parsley in a separate bowl
9. In a 9 x 13 baking dish assemble the lasagna; spread about 1/2 cup meat sauce on the bottom of the pan, arrange 4 noodles over the meat sauce, spread ricotta cheese over the noodles and sprinkle with mozzarella cheese (and Romano cheese if not dairy free), repeat layers until all lasagna noodles have been used
10. Cover entire lasagna with aluminum foil
11. Bake at 375 degrees F for 20 minutes
12. Remove foil and bake for another 10 minutes
13. Raise temperature to 500 degrees F and bake for another 10 minutes or until cheese is slightly browned and bubbly

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Slow Cooker Maple Glazed Meatballs

**Not Gluten Free?? Use regular breadcrumbs instead of almond meal in the meatballs, serve with egg noodles
**Not Dairy Free?? NO change :-)
**Grain Free?? Serve with vegetables or a side salad
**Paleo?? Use homemade ketchup, pure maple syrup, coconut aminos instead of soy sauce and fresh pineapple

Note: This recipe is a slow cooker meal that takes 5-6 hours to make, but it's worth it!

Ingredients:

For sauce

1 1/2 cups ketchup
1 cup maple syrup
1/3 cup soy sauce
1 tsp salt
1/2 tsp black pepper
1 can (20 oz) pineapple chunks in juice

For Meatballs
1/2 lb beef
1/2 lb pork
1/8 cup almond meal (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp garlic powder
1 Tbs dried parsley
1 egg
1/2 Tbs water
1/2 tsp black pepper
1/2 cup olive oil

Directions:

1. In a large bowl put in beef, pork, almond meal, garlic powder, parsley, egg, water and black pepper, mix well by hand
2. Form small meatballs and set aside
3. In a large skillet heat olive oil over a medium flame
4. Place meatballs in heated skillet and brown outsides, turning occasionally about 5-8 minutes (they do not have to be fully cooked inside because they are going in the slow cooker)
5. While meatballs are cooking fill the slow cooker dish with ketchup, maple syrup, soy sauce, salt, pepper and pineapples
6. Put meatballs into slow cooker dish and mix well
7. Cook on low 5-6 hours
8. Serve with gluten free elbow or rotini macaroni (Cinderella loves Barilla Gluten Free Elbows) or over your favorite pasta

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Egg Cups

**Not Gluten Free?? Serve with your favorite piece of toast

**Not Dairy Free?? Add 1/2 cup shredded cheddar cheese to recipe

**Grain Free?? No change :-)

**Paleo?? Use appropriate add on ingredients for you

Serves: 6 egg cups

Note: This recipe requires the use of at least a 6 cup muffin/cupcake tray. It is a simple and easy recipe that you can make on the weekend and have breakfast for the whole week.

Ingredients:

1 1/2 cups egg whites (Cinderella loves All Whites Egg Whites) or 6 whole eggs
3 Tbs chopped onion
3 Tbs chopped green pepper
1/4 tsp sea salt
1/8 tsp garlic powder
1/8 tsp black pepper
**Can add any other ingredient to this recipe in addition to the peppers and onions or instead of (mushrooms, spinach, cooked bacon, cooked sausage, etc.)
olive oil cooking spray

Directions:

1. Preheat oven to 350 degrees F
2. Spray each cup of the muffin/cupcake tray with olive oil cooking spray
3. In a small bowl whisk together eggs or egg whites
4. Mix in onion, pepper (or any other ingredient), salt, garlic powder and black pepper into eggs and mix well
5. Spoon egg mixture into muffin tray 1/2 way full in each cup
6. Bake at 350 degrees for 25-30 minutes or until edges of eggs are golden brown

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Italian Meatballs

**Not Gluten Free?? Use regular breadcrumbs instead of almond meal
**Not Dairy Free?? Use regular milk and add 1/4 cup grated Romano or Parmesan cheese to the meat mixture before cooking
**Grain Free?? No change :-)
**Paleo?? Choose your meat carefully, replace milk with water or homemade almond milk

Serves: 4

Ingredients:

1/2 pound ground beef
1/2 pound ground pork
1 egg
1/4 cup non-dairy milk  (Cinderella loves Target or Stop and Shop brand unsweetened original almond milk)
1/2 cup almond meal or gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/2 tsp sea salt
1 tsp dried oregano
1 Tbs dried parsley
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup grated cheese (optional)
olive oil cooking spray

Directions:

1. Preheat oven to 350 degrees F (OR see on the stove method at step 5)
2. Mix all ingredients in a large bowl with your hands
3. Grease a large cookie sheet with cooking spray
4. Form meatballs with hands and place on cookie sheet so they are not touching
5. Bake at 350 degrees F for 10 minutes and turn meatballs over, then bake for another 15-20 minutes or until no longer pink in the middle (OR cook meatballs in 1/2 cup olive oil over a medium flame, stirring occasionally, for about 20 minutes or until no longer pink in the middle)
6. If you wish, serve with gluten free pasta and Grandma Beatrice's Italian Pasta Sauce

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Sausage and Peppers

**Not Gluten Free?? Serve on Italian bread
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Choose your sausage carefully (Cinderella loves Applegate sweet italian sausage), use homemade broth instead of white wine 

Serves: 4

Ingredients:

6 (4 oz) links sausage
2 Tbs olive oil
1 1/2 yellow onions, sliced
4 cloves garlic
1 red pepper, sliced
1 green pepper, sliced
1 tsp dried basil
1 tsp dried oregano
1/4 cup white wine

Directions:

1. Place sausage in a large skillet over medium heat and brown all links
2. Remove sausage from skillet and slice into bite sized pieces
3. Heat olive oil in large skillet over medium heat and stir in onions and garlic, cook about 2 minutes or until garlic is a golden brown
4. Mix peppers with onion and garlic
5. Season pepper mixture with basil and oregano
6. Stir in white wine
7. Cook until all vegetables are tender, about 10 more minutes
8. Put sausages back into skillet and mix with vegetables
9. Reduce heat to low and cover skillet
10. Simmer 15 minutes

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Sausage and Broccoli in Cream Sauce

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Use regular heavy cream and add 1/2 cup grated Romano or Parmesan cheese at the very end
**Grain Free?? Leave out pasta or serve with Zucchini Noodles

Serves: 4

Ingredients:

4 Tbs olive oil + 2 Tbs olive oil + 1 Tbs olive oil
1 lb sausage (sweet or spicy)
1 onion, diced
1/4 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 lb broccoli, chopped into florets
1 lb gluten free pasta (Cinderella loves Barilla gluten free penne pasta)
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup grated cheese (dairy or non)

Directions:

1. Heat 4 Tbs olive oil on a large skillet over medium heat
2. Add sausage to skillet, cooking on one side for about 5-6 minutes or until golden brown
3. Flip the sausage and cook on the other side for about 5-6 minutes or until golden brown
4. Cut the sausage into bite sized pieces
5. Add 1/4 cup water to the sausage and cook for another 12 minutes covered, stirring every few minutes
6. While the sausage is cooking, boil one large pot of water for the broccoli, add 2 Tbs olive oil and 1/4 tsp salt
7. When water is boiled add broccoli and cook for about 3 minutes, save the water and cook the pasta in the remaining water according to the package
8. When done, transfer sausage to a plate and set aside
9. On the large skillet on medium heat, heat 1 Tbs olive oil and add onions, 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp garlic powder, mix well cook for about 10 minutes, stirring occasionally, or until tender
10. Add the sausage to the onions and cook another 5-10 minutes
11. Add creamer to the sausage and onions and bring down to a simmer, cook about 5 more minutes
12. Add broccoli and grated cheese to the sausage and onion mixture and mix well
13. Serve over gluten free pasta or by itself

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Rice Balls

**Not Gluten Free?? Use regular breadcrumbs 

**Not Dairy Free?? Use butter instead of olive oil, add 1 cup grated Romano or Parmesan cheese to rice with eggs 

**Grain Free?? Use Cinderella's recipe for Cauliflower Rice instead of regular rice 
**Paleo?? Use homemade broth instead of white wine and use Cinderella's recipe for Cauliflower Rice instead of regular rice 

Note: The rice in this recipe must go in the refrigerator for at least 2 hours before moving on the next part,but it's worth it!

Ingredients:

2 Tbs olive oil + 2 Tbs olive oil + 2 cups olive oil
1 cup rice
1/3 cup dry white wine
1 tsp sea salt
1/2 tsp black pepper
5 large eggs
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork
2 tsp dried basil
2 tablespoons tomato paste
4 ounces tomato sauce
2 cups water + 1/2 cup water
1/4 cup green peas
1 cup almond flour (seasoned as "breadcrumbs" add 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp parsley)

Directions:

1. Boil 2 cups water in a small pot
2. In a large skillet heat 2 Tbs olive oil over medium flame and add uncooked rice, cook for 2 minutes.
3. Pour in wine with rice and cook until the wine evaporates
4. Slowly stir in 2 cups boiling water
5. Add salt and pepper to rice and cook covered until rice is tender (about 15 minutes)
6. Take rice off of heat and mix in 2 eggs
7. Place rice mixture in another bowl and cover, set in refrigerator, for at least 2 hours (make sure rice is chilled)
8. In a large frying pan over medium heat add 2 Tbs oil and saute onions and chopped garlic for about 2 minutes, or until garlic is golden brown
9. Add in the beef and pork and brown
10. Remove excess grease from the pan and then add basil, tomato paste, tomato sauce, 1/2 cup water and peas, mix well
11. In a small bowl scramble the remaining three eggs
12. On another plate mix the almond flour with spices for the"breadcrumbs"
13. Heat 2 cups olive oil in a large sauce pan
14. Take rice out of refrigerator and take about 2 tablespoons of rice and place it in your hand to form a small cup
15.  Place about 1/2 teaspoon of the meat mixture to center of the rice cup and then add about 1 teaspoon of the rice over the meat mixture and roll into a ball, repeat until all rice is used (Reserve the extra sauce for dipping
16. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs
17. Deep-fry each rice ball until browned, set aside on a paper towel lined plate

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Meat Sauce

**Not Gluten Free?? Serve with regular pasta
**Not Dairy Free?? Sprinkle Romano or Parmesan cheese over pasta and sauce
**Grain Free?? Serve with Zucchini Noodles
**Paleo?? Use raw tomatoes instead of sauce and paste
Serves: 4

Ingredients:

2 Tbs olive oil
1 small onion, diced
4 garlic cloves, chopped
1/2 pound beef
1/2 pound pork
1 tsp basil
1 tsp oregano
2 Tbs tomato paste
8 oz tomato sauce
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper

Directions:

1. In a large frying pan add olive oil over medium heat
2. Saute onions and garlic for about 5 minutes in oil
3. Add in beef and pork and brown, remove excess grease
4. Add in basil, oregano, tomato paste, tomato sauce, water, salt and pepper, stir well
5. Reduce heat to low and let simmer for about 10 minutes
6. Serve with your favorite gluten free pasta (Cinderella loves Barilla gluten free pasta)

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Slow Cooker Ribs

**Not Gluten Free?? No change :-)
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with a salad or veggies of your choice
**Paleo?? Use fresh tomatoes instead of ketchup and chili sauce, add ½ tsp cayenne pepper instead of ¼ , leave out Worcestershire sauce, use coconut sugar and your choice of vinegar
Serves: 8

Ingredients:

4 pounds pork ribs
1 1/2 tsp sea salt
1/2 tsp black pepper
2 cups ketchup
1 cup chili sauce
1/2 cup brown sugar (or substitute coconut sugar)
4 Tbs red wine vinegar (or any vinegar of your choice)
2 tsp oregano
2 tsp Worcestershire sauce
1/4 tsp cayenne pepper

2 bags boil-in-bag rice (Cinderella loves Success white rice)

Directions:
1. Preheat oven to 400 degrees F
2. Sprinkle salt and pepper on both sides of ribs and place in a shallow baking pan
3. Bake for 15 minutes on one side and then turn over and bake for another 15 minutes
4. Mix together ketchup, chili sauce, sugar, vinegar, oregano, Worcestershire sauce and cayenne pepper in a small bowl
5. Place ribs in slow cooker and pour sauce over ribs
6. Cook on low 6-8 hours
7. When there is about 20 minutes left on the ribs boil a pot of water and cook rice according to package
8. Serve ribs with rice and your choice of vegetable

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