Cheesy Chicken Fajita Soup

Cheesey Chicken Fajita Soup

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!

Lasagna Soup!

Lasagna Soup


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. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot 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.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top 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. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Gluten Free (Garden Fresh) Jambalaya


Gluten Free (Garden Fresh)  Jambalaya

¼ Cup GF Oil

1 Cup chopped Onion

2 Large Cloves Garlic finely chopped or minced

1 Teaspoon additive free dried Celery Flakes

1 or 2 Jalapenos deseeded and chopped (Optional)

2 Medium Sweet Bell Peppers deseeded and Chopped

2 Cups Uncooked Chicken Breasts (cut into 1 -2 inch pieces)

3-4 Fish fillets (fresh or frozen any kind, as long as it is not catfish)

1 Tablespoon additive free Paprika ( I usually make this a heaping Tblspn.)

1/2 Tablespoon additive free Seasoning Salt

2 Cups chopped GF Ham ( I use leftover ham)

2 Cups thinly sliced fresh Okra

2 Cups cored, peeled and chopped fresh Tomatoes

1 – 12oz. Package frozen, peeled, deveined, tail-off, Shrimp ( I like the extra small)

1 – 14.5 oz. Can 100% Chicken Broth

1 Cup Red Quinoa ( I like Ancient Grains, it’s already rinsed)

In very large skillet, ( mine is 15 inches) pour in oil and set heat to medium high. Add onion, garlic, celery flakes, jalapeños and bell peppers. Let this start to sizzle and move vegetables to outer edges of pan. Then add chicken to the center of the skillet to cook and brown, about 15 minutes. Stirring and turning chicken pieces occasionally. Move chicken pieces to edges of skillet and add fish fillets to center of skillet, in a single layer. Sprinkle seasoning salt and paprika over meat and vegetables. Let this cook another 5- 10 minutes or until fish and chicken are cooked through. ( note fish will break up as it cooks). Then add ham and okra, and tomatoes. Stir in and cover for about 5 minutes. Then add shrimp, chicken broth and quinoa. Turn heat up until it starts to simmer, then turn heat down to medium. Cover and cook for another 15 minutes. Be sure to stir making sure quinoa is down in the liquid. Quinoa should be cooked by now, turn heat off and serve. We like to have this with hushpuppies or cornbread.  Enjoy!

There are many variations to this dish! Some add sausage, and cayenne pepper, others may add squash. Of course the original recipe uses rice. Just add anything that makes you happy!  It’s Jambalaya!

Gluten Free Chicken and Dumplings

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


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.