The first meal we attempted was a sort of a reinvented pasta dish the whole family enjoys.
1 Box Gluten Free Pasta
2 cloves of garlic (chopped)
1/2 mild onion (chopped)
2 carrots cut into bite sized pieces
1 small bag Frozen Peas
1/2 package of Cream Cheese
1/2 container of Mascarpone Cheese
One box of Rice Spaghetti - follow cooking directions on box - (shorten your cook time by about a minute as it will continue to cook once you add it to your sauce)
Sauté the garlic in the olive oil over medium heat for about a minute and then add the onions. Sauté until the onions are translucent and add your carrots. You want to cook the carrots until they are soft but not mushy. A good time to start the pasta is when you have put the carrots in the pan to cook. Once the carrots have softened add the frozen peas and cook until everything comes back up to temperature. Once your pasta is cooked drain it and add it to the pan with the vegetables. Take the pan off of the heat and add in your cream cheese and mascarpone cheese. Mix until you create a creamy sauce (we had to add a little water to thin the sauce out some).
We didn't have any gluten free chicken or vegetable stock when we made this recipe but it would be GREAT for thinning the sauce out some and for creating a little extra cooking liquid when you add the carrots to your sauté pan.