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
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!
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!
Those Sneaky Little Additives
As you are out doing your last minute shopping for the holidays, PLEASE be aware of the sneaky way food companies have of enticing us to buy their products. The pictures look so appealing and appetizing. The chicken, or the steak, looks mouthwatering, but remember those are just pictures. A good food photographer was paid very well to make that picture look like that. It does not in any way mean that it’s real food.
I know it seems like I have said this a lot, but read the labels. Those little words like enhanced, or glazed, especially in meat and sometimes vegetables, just means you are paying for extra water or a flavor enhancer like MSG. Which not only adds to the weight of the meat, but also can be potentially dangerous for those of us that are sensitive to those additives. Those little enhancers, besides making you sick, can throw off a recipe and ruin a meal. Sometimes there is so much sodium or sugar already added, that when you add the amount called for in your recipe, it doubles or even triples the amount needed. And if you aren’t aware it is already in the meat, then by the time it’s cooked it is too late.
I know it is tempting, especially with the crowds and long lines to just grab and go, but it is important READ THE LABELS!! Ok I’m through, with this. ( for now)
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!