Amazing. Delicious. Easy. Delicious. Fantastic. This is just delicious. I have no more words for this.
This is a compilation of a few recipes I just posted. I have a game plan for you for easy meals for the next couple of days.
Day 1: Make a double batch of the gluten free crepes the first night (or on the weekend when you have some time.) Save 16 crepes for your recipes for the week (for a family of 4, adjust as needed), enjoy the rest as a dessert as described in the recipe. Make the Rich & Meaty Mushroom Marinara for dinner the first night. Save a bit of the sauce for the next night.
Day 2: Make the manicotti recipe (below) using 8 of the crepes. Your tummy will be very, very happy. 🙂
Day 3: Make this enchilada recipe (using the remaining crepes.) Ole. 😉
This is a little bit how Menus by Mesa de Vida works by the way (only even easier!)
I made this because I had fresh and local kale and tomatoes to use up. This sounded like the best way to use them up, since I had extra crepes sitting around! The family loved it. I’m pretty sure you will to!
You can make these without the cheese also if you wish. We splurged and had the cheese and it was so, so, so worth it. 🙂 I admit – I was out of shredded mozzarella…we used organic cheese sticks, lol. Here is a picture of my son helping me make it! I have to say, it turned out delicious, I may stick to this technique!
Gluten Free Manicotti
2 cups leftover Rich and “Meaty” Mushroom Marinara (or other sauce of your choice but I highly recommend making this.)
1 cup shredded cheese (mozzarella is great) or use cheese sticks cut in half – seriously!
For the filling:
2 tsp healthy oil/fat of your choice
4 cups chopped kale
1 onion, minced
3 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
2 pinches Kosher/sea salt
Fresh ground pepper to taste (you can also use crushed red pepper flakes if you wish)
2 cups fresh chopped tomatoes
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the kale, onion, garlic and seasonings. Saute about 8 minutes until the kale is wilted. Add the tomatoes and bring to a boil. Simmer until the liquid is evaporated and the sauce is thick and rich, about 5 minutes. Divide the kale mixture and cheese among the crepes, roll and place into a baking dish. Top with additional cheese if you wish (I used a bit of fresh grated parmesan cheese). Bake in a 350 degree oven for 30 minutes until browned and bubbly. Serve and enjoy!
Cheers, may your day be delicious!
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Healthy family & gluten free weeknight dinner menus to help take the guess work out of healthy eating! Chef-designed…and delicious!