Gluten Free Main Dishes

Baked Gluten Free Pork Taquitos

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Baked Gluten Free Pork Taquitos

6 ½ inch White Corn Gluten Free soft Tortilla Shells

Cooked Pork Roast, shredded or chopped ( I used left over pork roast)

Chopped Onions

Freshly grated Cheddar Cheese( 1 – 2 cups depending on how many Taquitos you make)

Gluten Free Salsa

Jalapeno, finely chopped ( optional)

Fresh Lettuce, chopped (for topping)

Fresh chopped tomatoes (for topping)

GF Oil ( enough to grease pan and brush tortilla shells, about 3 tablespoons)

Preheat oven to 350*F.

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Lay soft tortilla shells on flat surface and fill with about 2 Tablespoons of pork per taquito. Layer onions, cheese, jalapeno, and salsa, about 1 -1/2 tablespoon each, on top of pork and roll tortilla shell. Lay each filled shell into a greased baking pan, with seam side down, so they don’t unroll. Continue to fill and roll tortillas until pan is full. Brush tops of rolled shells generously with GF oil and bake uncovered for 20 – 25 minutes, or until shells start to lightly brown and turn crisp. Remove from oven and top with cheese, lettuce, or any toppings you desire. We like to also add chopped tomatoes and more salsa.

Please note: You need to work quickly with the GF tortillas, they tend to dry out fast.

Grilled Fish

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Grilled Fish

Seasoning for fish:

1 Teaspoon additive free Garlic Powder

1 Teaspoon Msg free Seasoning Salt

1 Teaspoon additive free Paprika

1/4 Teaspoon ground additive free Cayenne Pepper

In small bowl, whisk spices together and pour into small shaker. Be sure and label shaker.

Preheat grill to 300*F

Wash and prepare fish. Place foil over grill grates and drizzle with GF oil. Place fish filets on top of oiled foil. Season fish with mixture of spices above, generously.  Grill fish for 7 – 10 minuets depending on how thick the filets are. Until fish is starting to get crisp around the edges and flaky in the center. Don’t over cook, it will dry out the fish. Serve warm.

 

Gluten Free Garlic Chicken with Honey Garlic Sauce

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Gluten Free Garlic Chicken with Honey Garlic Sauce

3 Eggs

4 additive free boneless skinless Chicken Breasts

2 Cups finely crushed GF Corn Chex Cereal (you can use rice Chex if you prefer)

1/2 Teaspoon additive free, msg free Seasoning Salt

1 Teaspoon additive free Garlic Powder

1 Teaspoon additive free ground Paprika

Preheat oven to 375*F.

Wash and cut up chicken into 1-2 inch cubes. In a large mixing bowl beat whole eggs , add chicken pieces and fold into the eggs coating them well. In zip lock bag mix crushed chex, seasoning salt, garlic powder, and paprika, whisk together well in bag. Lift each cube of chicken out of eggs, letting it drain some of the excess egg off back into the bowl as you lift. Then place chicken into cereal mixture, coating several pieces at a time. Place all of the coated chicken onto a large greased cookie sheet ( I use a stone ware cookie sheet, because it browns so much better than metal.) Bake for 25 – 30 minutes or until crisp. (You can flip the pieces over half way through cooking time if you want, but it is not necessary)  I like to cut into the largest piece of chicken just to make sure it is done.

Honey Garlic Sauce

1 Tablespoon GF Oil

4 Tablespoons minced Garlic ( if you use the already minced garlic in the jar, make sure it is GF)

1/2 Cup Pure Honey

1/2 Cup GF Soy Sauce ( I used  Kikkoman’s GF)

In medium sauce pan add oil , and minced garlic. On medium heat toast garlic stirring until lightly brown. Turn heat up to medium high and add honey and soy sauce, stirring continually. Let it come to a boil and cook for 1 to 2 minutes, while you are still stirring. Turn off heat and let it set until chicken is done. It will thicken as it cools. When chicken is done, place chicken on a platter or in a large bowl and drizzle sauce over chicken and serve!

Gluten Free Steak Marinade

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Gluten Free Steak Marinade

With my fresh garlic in the garden coming on, I’m trying to use up all of my garlic from last year. So be ready for some garlic recipes.

1 Cup White GF Vinegar

1 Cup GF Canola Oil

2 Teaspoons dried crushed Oregano leaves (additive free)

2 Teaspoons dried Basil Leaves (additive free)

2 Heaping Tablespoons of minced Garlic (I realize a lot of you can’t grow your own garlic so I measured it.)

In a medium size mixing bowl mix all ingredients. Lay 3-4 thawed steaks in large flat pan, only one layer of steaks, do not stack them on top of the other. Pour marinade over steak, cover with plastic wrap and refrigerate for 3-4 hours or overnight.  When ready to grill leave marinade on steaks, don’t wash it off.  Place steaks on grill and ladle more marinade over steaks, salt and pepper to taste. This marinade will make steaks so TENDER ! Enjoy!

Easy Gluten Free Chicken Bacon Jalapeno Casserole

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Easy Gluten Free Chicken Bacon Jalapeno Casserole

(There are so many versions of this recipe, but this is my EASY version)

2 Cups uncooked Spiral GF Rotini ( I used Ronzoni)

2 Cups Grilled and chopped Chicken

8 -10 slices cooked and chopped GF Bacon

2 Finely Chopped Jalapenos ( add more if you want it hotter)

1 Clove minced Garlic

1/2 Teaspoon Salt

3 Cups Freshly shredded Additive Free Cheddar Cheese ( reserve 1 cup for topping)

1 – 18oz. Can GF Creamy Mushroom Soup ( I used Progresso )

Preheat oven to 375*F.

Boil the rotini according to package directions, except cut the cooking time by 2 minutes. Mine says boil for 8 minutes, instead I boil for 6 minutes and drain. In large mixing bowl, mix cooked pasta, grilled chicken, chopped bacon, chopped jalapenos, minced garlic, salt, 2 cups of cheese and mushroom soup. Fold all ingredients together, pour into a 9×13 baking dish and bake for 20 minutes, top with remaining cheese and bake another 5 minutes, and serve.

For this casserole I like to plan ahead when grilling and making breakfast, I just make a little extra bacon, chop it and put it in the fridge. When grilling burgers I just put a few chicken breasts to the side on the grill. When done chop or shred the chicken pop them in the fridge and save them for later.

Gluten Free Ham Salad Sandwich

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Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Slow Cooker Italian Meat Loaf

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Slow Cooker Italian Meat Loaf

2 Pounds Lean Ground Beef

1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)

3/4 Cup Gluten Free Bread Crumbs

1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)

2 Eggs beaten

1/2 Cup Chopped Onion (optional)

Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!

 

Gluten Free Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. Cook, another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices. Cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve.

Gluten Free Chicken Peppers and Mushrooms

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 Chicken Peppers and Mushrooms

2 to 3 Boneless skinless Chicken Breasts (use 3 if they are small)

2 Large Cloves of Garlic ( minced)

1 Large Onion (sliced)

1 Red and 1 Green Bell Pepper (seeded and sliced into strips)

1 – 14.5oz. Can 100% Chicken Broth ( I used Swanson’s)

1 – 6 oz. jar of Sliced Mushrooms ( I use Green Giant, the only additive they have is citric acid)

1 Teaspoon Salt

1/4 Teaspoon additive free Paprika

Optional – 1 Cup additive free Mozzarella or Parmesan Cheese ( shredded)

Wash and cut up chicken into 1- 2 inch chunks. Then add chicken, garlic, onion and peppers to crockpot. Pour broth and mushrooms (with the liquid) over chicken and vegetables. Season with salt and set crock pot on high for 4 hours or on low to cook for 6- 8 hours. If you choose to use the cheese, then the last 5- 10 minutes of cooking time add the cheese and let it melt over chicken and vegetables, and serve with rice or quinoa. I like a little fresh sliced avocado on the side!

Cayenne Paprika Chicken (Naturally Gluten Free)

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Cayenne Paprika Chicken

4 Large boneless skinless Chicken Breasts

1 Tablespoon minced garlic ( about 2-3 large cloves of garlic)

1 1/2 Teaspoon additive free ground Paprika

1 Teaspoon additive free ground Cayenne Pepper

1/2 Teaspoon Salt

In small bowl whisk together paprika, cayenne, and salt. Wash and slice chicken breast across the side of the chicken, to butterfly the meat. Then slice across each side of the butterflied meat diagonally about 1/8 inch into the meat several times. Just to score the meat so you can push the garlic and spices down into the meat while it cooks. I like to score each side.  Using your fingers push minced garlic into the cuts of meat, then rub the spices down into the meat on both sides. Gently place spiced chicken breasts onto oiled charcoal grates, (or into slightly greased skillet for stove top cooking). If you cook them on the grill, you can wrap the meat in greased foil packets for more moist meat, but spear the foil to make holes, so it will draw in the smoke flavor. Cook for about 20 -25 minutes at 325- 350 degrees, or until chicken is cooked through. If you cook on top of the stove, then cover for about 15 minutes. Remove lid and turn meat over, cook for another 5-7 minutes or until chicken is browned slightly and no longer pink when cut through. Serve warm.

If you want a little more kick, just double the amount of cayenne pepper!

Gluten Free Cheesy Beef and Macaroni Skillet

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 Cheesy Beef and Macaroni Skillet

1 pound ground beef

½ Teaspoon salt

1 Cup, Gluten Free Elbow Macaroni ( cook macaroni according to package directions, except for 1 minute. Remove & drain water slightly early so macaroni doesn’t get too soft when adding sauce.) I used the GF Penne pasta this time because I was out of the elbow macaroni.

1 Cup freshly grated Gluten Free Cheddar cheese (reserve for topping)

Brown ground beef & salt, & drain. Add cooked & drained macaroni, stir and remove skillet from fire.   I Use the same pan to make the cheese sauce that I used to boil the macaroni.

Cheese Sauce

1 Cup Milk or water

½  Cup Black Coffee

½ Teaspoon salt

2 Teaspoons additive free paprika

1 Teaspoon additive free garlic powder

2 Heaping Tablespoons of Tom Sawyer Gluten Free flour

1 Cup freshly grated Gluten Free Cheddar cheese

On medium heat whisk coffee, water, spices & Gluten Free flour. When this starts to thicken add the cheese. When all ingredients are mixed well, remove from heat and pour over beef and macaroni.  Put skillet back on a medium heat, & stir until it starts to bubble, remove from heat, top with remaining cheese and serve. If you like it really creamy, just double the sauce recipe.

Pulled Pork Garlic Roast

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IMG_1674Big Game Day Pleaser!

Pulled Pork Garlic Roast

4-5 Pound Additive Free Pork Roast or Tenderloin

1- 2 Cups Water (depending on the size of your slow cooker)

2 Tablespoons Minced Fresh Garlic ( I used 3 Large Cloves)

1 Teaspoon Additive Free Paprika

1 Teaspoon Salt

Wash pork roast and slice across meat about an inch into the roast all the way across, about ¾ of an inch apart. Then go the other direction making a cross hatch pattern, about the same distance apart. Place the roast into a slow cooker, making sure it is laying flat.  Then push the minced garlic down into the cuts, pulling the meat apart, to make sure the garlic gets down into the roast. Pour water around the roast, making sure the slow cooker only has about ½ inch of water in the bottom. ( Do not pour water over roast.) Sprinkle paprika and salt evenly over roast. Cover and set slow cooker on low for 6 – 8 hours, or until pork is falling apart and can be shredded easily. Serve warm with your favorite Gluten Free Buns and G F Barbeque sauce. I made my own GF buns and the barbeque sauce pictured is Sweet Baby Rays, which is Gluten Free.

If you’re feeding a large crowd, you may want to buy a larger roast, and double this recipe. This goes fast at our house!

Gluten Free Chicken and Dumplings

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IMG_1652I had to take a break from the Game Day food. Randy and some others were wanting “chicken and dumplins’ please”!

Gluten Free Chicken and Dumplings

Dumpling Dough

1 ½ Cups Tom Sawyer GF/Betty Crocker GF Rice flour blend (You can use Better Batter or another flour blend, just be aware dough consistency may be different)

½ Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Double Action GF Baking Powder

1 Cup Egg Whites, or 5 very Large Eggs

Chicken and Broth

2 Containers Frozen Cream of chicken soup (see recipe in Main dishes)

3 Cup water

½ Stick of Salted Butter

2- 14.5 oz. Cans Additive free Chicken Broth (I use Swanson 100% chicken Broth)

1 Tablespoon Argo Gluten Free Corn Starch

In medium mixing bowl whisk together flour, salt, baking soda, and baking powder. In mixer or food processor, mix together dry ingredients and eggs. Beat dough just long enough so there are no lumps. Refrigerate for 15 to 20 minutes.

While dough is chilling, add water and frozen containers of cream of chicken soup to a large stock pot and heat on medium high heat until soup is thawed.  Stirring occasionally, add butter to let it melt.  Open cans of chicken broth and whisk corn starch and broth together before adding to pot, making sure all of the corn starch is dissolved. Cover pot and turn heat to low, letting pot simmer while preparing dough. Don’t forget to stir it.

Remove dough from fridge. Place dough on GF floured covered surface, cover dough with additional flour, and roll out to about ¼ inch thick.  Cut dough into about ½ by 1 inch dumpling strips. I know they look small, but they will rise and fluff up when added to pot.

Turn heat up on pot and let it come to a full boil, still stirring. When chicken and liquid are at a rolling boil, add dumplings strips to pot. Gently fold over liquid and dumplings until they have expanded and risen in size. That will only take about 2-3 minutes. Turn heat to low, cover and let chicken and dumplings simmer. Continuing to stir gently, about every 5 – 10 minutes. Chicken and dumplings should be completely done in 30 – 40 minutes. Serve warm.

I like to top my dumplings with freshly grated parmesan cheese. My husband likes to cover his bowl of dumplings with black pepper.

Note: You may add more cooked and shredded chicken if you wish, but I would not add more than one chicken breast, it will also absorb some of the liquid, and take away from the dumplings.

Jan’s Gluten Free Taco Soup

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Jan’s Gluten Free Taco Soup

I know you would think that this recipe would be naturally Gluten Free, and it should be. But as I have discussed before, food companies add so many additives to our foods that contain gluten, you have to read the labels carefully! That is the reason I name most of the brands I use, but please still read the labels, as companies do change ingredients from time to time.

Taco Soup

1 Pound Pure Ground Beef

1 Cup diced onion (about 1 small onion)

1- 1.25 oz. Package McCormick Gluten Free Taco Seasoning

2 Cups Gluten Free Salsa, Mild, Medium, or Hot your preference ( I make my own salsa, so I haven’t bought any in a while)

1 – 14oz. can of Bush’s Kidney Beans, with liquid

1 – 11 oz. can of Green Giant Mexicorn, with liquid

2  Cups water

In medium skillet, or large pot add diced onion, and ground beef. ( you can make this in a large stew pot or slow cooker.) On medium heat brown ground beef and onion, stirring and chopping up ground beef into small pieces. When beef is starting to turn brown add taco seasoning, and continue to stir until beef is browned.  Turn heat to low, and start filling pot or slow cooker with salsa, beans, corn, and water. If you use the slow cooker method, be sure to turn heat off of skillet so beef does not over brown, until you add it to the beans, corn and other liquids. If you cook this on top of the stove turn up heat and stir occasionally. Heat to boiling and serve while warm. In the slow cooker set on low for 6 – 8 hours. Serve with GF corn chips, tortillas, or G F corn bread, and top with your favorite cheese. I like to crumble the GF queso cheese on top of mine.

Gluten Free Ginger Garlic Pork

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Ginger Garlic Pork

¼ Cup GF Oil ( I used canola)

¼ Cup peeled and minced or chopped Ginger

¼ Cup minced garlic

1 ½ Cups cooked chopped and shredded Pork ( I used left over pork roast)

1 Container frozen Gluten Free Cream Chicken Soup ( See recipe in Main Dishes under Nov. 8, Gluten Free slow cooker cream of chicken soup)

¾ Cup grated Carrots

2 Cups frozen Broccoli

1- 6 oz. jar additive free sliced Mushrooms ( I used Green Giant)

1 Tablespoon Gluten Free Soy Sauce ( Kikkoman’s)

In large skillet, add ginger and garlic to heated oil. Stir letting spices cook until ginger starts to brown, about 1 to 1 ½ minutes on medium high heat. Turn heat down slightly to medium, adding carrots, pork and cream of chicken soup, continuing to stir. When cream of chicken soup is thawed and liquid, and carrots are tender.  Add broccoli, mushrooms with juice, and soy sauce. Let all ingredients start to bubble. When all ingredients are heated through it is done. Serve warm over rice. I like brown rice for this recipe.

Gluten Free Steak Marinara

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Steak Marinara

4 – 6 Tenderized boneless Beef Steaks (after the steaks are tenderized they are about 3/8 inch thick and 4 to 5 inches around)

1 Cup Gluten Free Rice Flour ( any kind you prefer)

1 Heaping Tablespoon Additive Free Dried Basil

1 Heaping Tablespoon Additive Free Dried Oregano

1 Tablespoon Additive Free Garlic Powder

1 Teaspoon Salt

1 Cup Gluten Free Oil

2 Cups Gluten Free Marinara Sauce

1 – 8 oz. package Additive Free Mozzarella Cheese sliced

Optional- ½ Cup freshly grated Parmesan Cheese after serving

Preheat oven to 350*F. and pour oil into large skillet on high heat.

Whisk together flour and all of the spices. Wash steaks and dredge in the flour, spice mixture. I like to press the steaks down into the flour, coating them as completely as possible.  When all steaks are coated and oil is sizzling hot, place all of the coated steaks into hot oil and fry on high heat for 2 – 3 minutes on each side or until browned and starting to get crispy. Remove steaks from skillet and place in large greased baking pan, do not stack the steaks on top of the other. ( I like to line my pan with foil that has been greased, just to save on clean up).  Pour marinara sauce between each steak, avoid pouring sauce on top of steaks. Place in oven and bake for 20 to 25 minutes, until steaks are completely cooked and marinara sauce is bubbling. Place mozzarella slices on top of steaks completely covering each steak. Bake another 5 minutes until cheese is melted. Remove from oven and serve. After plating you can add the grated parmesan if you prefer.

A Simple One Skillet Meal

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Gluten Free Taco Skillet

1 pound lean Ground Beef

½ Cup Gluten Free Salsa

1 Tablespoon McCormick’s Gluten Free Taco Seasoning

Taco Crust

¾ Cup Gluten Free Bisquick mix (Betty Crocker)

¼ Cup Gluten Free Corn Meal

1 Egg

1 Cup water

2 Tablespoons Softened Butter

½ Cup Additive Free grated Cheddar Cheese

Crumble and brown ground beef in a 10 inch cast iron skillet. Add salsa and taco seasoning, letting it cook on medium heat for about 10 minutes or until all meat is cooked and no longer pink. Remove from heat until batter for crust is mixed.

Preheat oven to 375*F.

In medium size mixing bowl, whisk together Bisquick and corn meal. Beat egg and water together and pour in flour mixture, adding softened butter and mix well. Fold in cheese and pour batter over beef mixture using the same skillet. Smoothing out batter evenly over beef. Place skillet in oven and bake for 20- 25 minutes or until crust is golden brown.  Remove and serve warm. Enjoy!

Gluten Free Pan Fried Fish

/ Janet Monk / 5 Comments

IMG_1546This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating,  but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1  Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix.  Place each fillet in coating and cover completely on both sides, I usually coat them twice.  Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels.  Salt to taste while still hot, and serve.

Gluten Free Chicken Fried Venison

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Gluten Free Chicken Fried Steak (This is Venison)

2-3 Medium (6 – 8 inch) tenderized Beef or Venison round steaks

1 Cup Milk (you can also use water or almond milk)

1 Egg

1 Cup GF Tom Sawyer Flour, or GF Betty Crocker Rice Flour, Or Bob’s Red Mill GF

¼ Teaspoon Baking Soda

1 Teaspoon Seasoning Salt

½ Teaspoon Baking Powder

¼ Teaspoon Pure Black pepper

½ Teaspoon Pure Garlic Powder

About ½ – ¾ Cup Gluten Free Oil (depending on the size of your frying pan)

Whisk egg and milk. Wash and cut steak diagonally into 1 inch thick strips. Unless it is venison, then usually leave them round since the steaks are smaller.  Place steak strips into milk and egg. Pour oil into skillet or frying pan ( there should be about ½ inch of oil in bottom of pan) on medium high heat. Whisk together Flour and spices in mixing bowl, either leave it in the mixing bowl or pour into a large zip lock bag. Remove each strip from milk and egg and place in flour mixture to coat strips.   After steak is coated place in hot oil, to pan fry until golden brown on each side and no longer pink in the center. ( about 3- 4 minutes on each side, depending on how hot oil is). I like to slice thru the center of the first steak strip I remove from pan to make sure it is cooked thru. Serve while warm. This is a favorite at our house.

Gluten Free Chicken and Fruit Salad

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Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Helmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Pork Chicken Quinoa

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Gluten Free (Crock Pot) Pork Chicken Quinoa

2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)

1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.

1 small 12 oz. package of baby carrots (washed and drained)

1 medium Onion chopped fine

3  Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)

1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)

3 ½  Cups water

½ Cup Red Quinoa ( Ancient Grains)

1 Teaspoon Salt ( you can adjust the salt to your taste)

½ Teaspoon Additive Free Paprika  

Optional- 1 chopped jalapeno

Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!

Gearing Up for Thanksgiving

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Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast (I buy a 3 lb. bag of frozen chicken breast and just let it thaw in the fridge overnight)

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.

For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!