Need to kick up your Immune system? Try this recipe.
Ginger, Garlic, Pepper Chicken Skillet
2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains.
2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)
Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.
If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa or Cheese Dip. Enjoy!
Easy Cheese Dip Recipe:
1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)
1- 10oz. Can of Original Rotel Diced Tomatoes and Peppers
Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!
Chicken Cheese and Bean Casserole
2 Cups Refried Beans ( I used left over white beans drained and mashed)
2/3 Cup Pure Sour Cream
2 Tablespoons GF Taco Seasoning
1 Pound of cooked Ground or chopped Chicken or Turkey ( I used Chicken)
1 Teaspoon Season Salt
2 Cups freshly grated Sharp Cheddar Cheese ( reserve 1 cup for topping)
Preheat oven to 350*
In small skillet brown ground chicken or turkey and season with season salt. When done set aside and let cool. ( you can even use left over chicken breasts for this, just chop it up very fine, and omit the season salt if already seasoned.)
In medium size mixing bowl add mashed beans, sour cream, taco seasoning, cooked meat after cooling, and 1 cup grated cheddar cheese. Mix well then pour mixture into a greased 10 inch deep dish pie plate. Bake for 15 minutes then top with remaining cheese. Bake another 10 – 15 minutes or until browned around the edges and cooked through. Remove from oven and serve with Gluten Free tortilla chips. Enjoy! ( I like to add a little GF Salsa to mine also. )
Chicken Tetrazzini with Zoodles
3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)
4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)
1/4 Cup melted butter
1 Cup plain Greek Yogurt (I used fat free)
1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made
2 Cups Freshly Shredded Mozzarella Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Freshly Grated Parmesan Cheese
Preheat oven to 375*
In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.
Cheesy Chicken Fajita Soup
1 Tablespoon Olive Oil
1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)
1 medium Onion peeled and chopped
1 Large Bell Pepper (deseeded and chopped)
Optional: 1-2 Jalapeños, Deseeded and chopped
2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)
1 – 10 oz. Can Rotel ( tomatoes and green chilies)
2 Cans additive free Chicken Broth
1- 15oz. Can GF Whole Corn ( do not drain corn)
1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)
2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)
In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!
Turkey with Fruit Salad (or Chicken Salad)
This is a great way to use up that left over Turkey!
2 ½ Cups cooked and cubed Turkey (or 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 Hellman’s Real mayo)
In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, 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!
I went through all of my supplies and list that I start every year before the Holidays and found I was running low and missing a few items. So my Mom and I made our last trip to the Grocery store before Thanksgiving. It was crazy, but we did get what we needed. One of the items I was running low on was my Cream of Chicken Soup. I’m down to one container in the freezer, so I got the supplies I needed to make another batch.
Gluten Free Slow Cooker Cream of Chicken Soup
I Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc.
3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Cans 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!
*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *
Slow Roasted Grill Chicken
1 Whole Chicken ( gettry to the kind with no additives)
1/2 Cup Dark Brown Sugar
2 Tablespoons Garlic Powder
1 ½ Tablespoons Course Sea Salt
1/2 Teaspoon Black Ground Pepper
Preheat Grill to 300*
( Only the burners at each end. Leave the middle burners off)
NOTE: You can do this in the oven, it may not have the flavor that it will get from the grill.
In medium size mixing bowl whisk together all rub ingredients.
Remove giblets from inside bird and wash whole chicken very well, including the inside. Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F. After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C. (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!
Crunchy Onion and Herb Parmesan Chicken
( Remember if you use dried herbs then cut the amount in half)
4 Large Chicken Breasts
1/2 Teaspoon Salt
4 Teaspoons Chopped Fresh Oregano
4 Teaspoons Chopped Fresh Basil
2 Large Cloves Minced Garlic
2 Teaspoons Chopped Fresh Thyme
1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)
3 Cups Freshly Grated Parmesan Cheese
Preheat oven to 400*
Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut. Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!
Still have Turkey leftovers? Try these easy
Turkey Taquitos !
2 Cups cooked shredded Turkey
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers
6-7 Gluten Free Flour Tortillas
About 1 to 1 1/2 cups oil ( enough to fill a skillet to about one inch deep)
Heat oil in cast iron skillet. Add meat, cheese, and peppers to the edge of the tortilla closest to you. Make sure you don’t fill all the way to open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. Place filled tortilla in hot oil, seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa and Cheese. Enjoy!
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 (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!