COMMENTS:
I found this recipe on Pinterest and cut down on the mayo and sour cream. (I don't like my chicken salad runny.) Delicious! Here is my adaptation.
INGREDIENTS:
2 large cans of chicken
1/3 cup sour cream
2/3 cup mayo
6 pieces of bacon, cooked & crumbled
1 cup celery, diced
1/4 cup diced onion
1 cup cheddar cheese, shredded
salt & pepper, to taste
DIRECTIONS:
Blend together sour cream and mayonnaise. Then add chicken and remaining ingredients. Serve immediately or chilled.
Showing posts with label LUNCH. Show all posts
Showing posts with label LUNCH. Show all posts
Copycat Chipotle Burrito Bowl
COMMENTS:
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Peanut Butter Pasta
COMMENTS:
I was looking for some more lunch recipes and came across this one at a blog listing dairy free recipes. Honestly, I thought it would be gross but gave it a try for the kids. We all liked it (including my husband) and it may now become a regular lunch. I may make a bit less sauce next time just because it seemed a little wasteful...
INGREDIENTS:
1 bag frozen vegetables
1 bag pasta
2 cups chicken broth
3/4 cup peanut butter
1/4 cup soy sauce
1 Tablespoon lime juice
1 Tablespoon sugar
DIRECTIONS:
In a large pot boil the pasta and vegetables in water according to your pasta's directions.
In a small sauce pan combine the remaining ingredients well and then bring to a boil.
When pasta and vegetables are done cooking, drain and toss with peanut butter sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I was looking for some more lunch recipes and came across this one at a blog listing dairy free recipes. Honestly, I thought it would be gross but gave it a try for the kids. We all liked it (including my husband) and it may now become a regular lunch. I may make a bit less sauce next time just because it seemed a little wasteful...
INGREDIENTS:
1 bag frozen vegetables
1 bag pasta
2 cups chicken broth
3/4 cup peanut butter
1/4 cup soy sauce
1 Tablespoon lime juice
1 Tablespoon sugar
DIRECTIONS:
In a large pot boil the pasta and vegetables in water according to your pasta's directions.
In a small sauce pan combine the remaining ingredients well and then bring to a boil.
When pasta and vegetables are done cooking, drain and toss with peanut butter sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Apple Chicken Salad
COMMENTS:
thepeacefulmom.com shared this recipe. I tend to use canned chicken for a quick lunch.
INGREDIENTS:
2 baked chicken breasts shredded
1/4 medium red onion diced
2 stalks celery diced
1/2 medium Granny Smith apple chopped
1/4-1/2 cup mayonnaise
Salt to taste.
DIRECTIONS:
In a large glass bowl, combine first four ingredients.
Add desired amount of mayonnaise (we add less to make salad drier) and stir until well incorporated.
Add seasoning.
Refrigerate for 2-4 hours to let flavors combine.
Serve with tortilla chips.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
thepeacefulmom.com shared this recipe. I tend to use canned chicken for a quick lunch.
INGREDIENTS:
2 baked chicken breasts shredded
1/4 medium red onion diced
2 stalks celery diced
1/2 medium Granny Smith apple chopped
1/4-1/2 cup mayonnaise
Salt to taste.
DIRECTIONS:
In a large glass bowl, combine first four ingredients.
Add desired amount of mayonnaise (we add less to make salad drier) and stir until well incorporated.
Add seasoning.
Refrigerate for 2-4 hours to let flavors combine.
Serve with tortilla chips.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Fruit and Nut Salad
COMMENTS:
Summer is a great time to experiment with various salads. This one is great with an Asian dressing, Poppyseed, or Raspberry Vinaigrette.
INGREDIENTS:
1 Bag Salad Greens
1/2 Cup Sliced Strawberries
1/2 Cup Sliced Grapes
1/2 Small Gala Apple Diced
1/2 Cup Chopped Broccoli
1/4 Cup Raw Almonds
1 Large Yellow Bell Pepper Sliced
DIRECTIONS:
Toss together and serve with Asian dressing, Poppyseed, or Raspberry Vinaigrette.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Summer is a great time to experiment with various salads. This one is great with an Asian dressing, Poppyseed, or Raspberry Vinaigrette.
INGREDIENTS:
1 Bag Salad Greens
1/2 Cup Sliced Strawberries
1/2 Cup Sliced Grapes
1/2 Small Gala Apple Diced
1/2 Cup Chopped Broccoli
1/4 Cup Raw Almonds
1 Large Yellow Bell Pepper Sliced
DIRECTIONS:
Toss together and serve with Asian dressing, Poppyseed, or Raspberry Vinaigrette.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Rainbow Salad with Lemon Poppyseed Dressing
COMMENTS:
This salad has a lot of ingredients but it is worth it!
INGREDIENTS:
3 cups torn romaine lettuce leaves
1 cup chopped English cucumber
2 green onions chopped
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 large carrot peeled and sliced thin
1 Granny Smith apple sliced thin
1 cup fresh blueberries
2/3 cup crumbled feta cheese
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup grapeseed oil
2 tablespoons poppy seeds
DIRECTIONS:
This salad has a lot of ingredients but it is worth it!
INGREDIENTS:
3 cups torn romaine lettuce leaves
1 cup chopped English cucumber
2 green onions chopped
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1 large carrot peeled and sliced thin
1 Granny Smith apple sliced thin
1 cup fresh blueberries
2/3 cup crumbled feta cheese
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 cup grapeseed oil
2 tablespoons poppy seeds
DIRECTIONS:
Toss
the romaine lettuce, cucumber, green onions, yellow bell pepper, red
bell pepper, and carrot together in a large bowl. Arrange the apple
slice atop the vegetable mixture. Scatter the blueberries, and feta
cheese over the top of the salad.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Strawberry Salad with Brown Sugar Almonds
This was so good!!!! The combination of sweet and crunchy and fresh... perfect summer lunch!
INGREDIENTS:
1 tablespoon butter
1/2 cup slivered almonds
1/4 cup brown sugar
1 Tsp cinnamon
1/4 cup lemon juice use as much fresh as you can
2 tablespoons oil
2 tablespoon sugar
sprinkle ground ginger
1 bunch baby spinach washed
strawberries sliced
1 can mandarin oranges drained
DIRECTIONS:
Toast
the almonds over medium heat, watching carefully so as to not burn
until slightly browning. Make sure you move them around while toasting.
Add butter, brown sugar and cinnamon. Continue to cook, stirring
frequently until brown sugar begins to bubble and stick to the almonds.
Remove from heat and set aside.
Place the dressing ingredients in a jar and shake to combine or place in a bowl and whisk together.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, top with almonds and serve immediately.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Place the dressing ingredients in a jar and shake to combine or place in a bowl and whisk together.
Drizzle desired amount of dressing over the salad, toss everything together in a bowl, top with almonds and serve immediately.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chunky Salad
COMMENTS:
I found this recipe on Pinterest. The recipe calls for tuna and that was pretty good. The next time we tried it with canned chicken; it was excellent!
INGREDIENTS:
Rinse baby spinach and place in large salad bowl.
Add tuna, kidney beans, avocados, green onions, apple chunks, and feta.
In small bowl mix dressing ingredients.
Add dressing to salad and enjoy.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found this recipe on Pinterest. The recipe calls for tuna and that was pretty good. The next time we tried it with canned chicken; it was excellent!
- 6 cups Baby spinach
- 1 large can of tuna or chicken
- 1 can kidney beans drained and rinsed
- 1/2 cup feta cheese
- 2 avocados chopped
- 1 apple chopped
- 1 cup chopped green onions chopped
- 1/2 cup fat free plain yogurt
- 2 Tablespoons olive oil
- 1 teaspoon honey
- 1 Tablespoon Dijon mustard
- 1 garlic
- 2 pinches garlic salt
Rinse baby spinach and place in large salad bowl.
Add tuna, kidney beans, avocados, green onions, apple chunks, and feta.
In small bowl mix dressing ingredients.
Add dressing to salad and enjoy.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Power Salad
COMMENTS:
A super yummy salad! (Original recipe found here.) I just tweaked it a little for what I had and what I knew our family would (or wouldn't) eat.
SALAD INGREDIENTS:
Baby spinach - one container
1/2 can corn
1 1/2 cups cooked chicken (I used a large can of chicken)
1 avocado, sliced
1/3 cup Feta cheese, crumbled
1/4 cup sesame seeds
DRESSING INGREDIENTS:
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
salt and pepper to taste
DIRECTIONS:
Toss salad ingredients together.
Mix dressing ingredients together; pour over salad as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
A super yummy salad! (Original recipe found here.) I just tweaked it a little for what I had and what I knew our family would (or wouldn't) eat.
SALAD INGREDIENTS:
Baby spinach - one container
1 1/2 cups cooked chicken (I used a large can of chicken)
1 avocado, sliced
1/3 cup Feta cheese, crumbled
1/4 cup sesame seeds
DRESSING INGREDIENTS:
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
1 Tablespoon Dijon mustard
salt and pepper to taste
DIRECTIONS:
Toss salad ingredients together.
Mix dressing ingredients together; pour over salad as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Zucchini Feta Burgers
COMMENTS:
It's a good thing my husband wasn't home for dinner the night I made these; the kids and I devoured all of them!
INGREDIENTS:
1 carrot, shredded
3 small zucchini, shredded
1 egg
1/3 cup chopped onion
1 teaspoon salt
ground pepper to taste
1/4 cup flour (I used all-purpose GF flour mix)
1/4 cup crumbled Feta cheese
DIRECTIONS:
Grate the zucchini in a food processor and set aside in a bowl or on a plate; sprinkle with salt. Allow to sit for five minutes while you grate the carrot and onion.
Now squeeze the liquid out of the zucchini. The original recipe talks about using cheesecloth to do this and that would probably be a lot easier. I used paper towels though. Be sure to squeeze and squeeze the liquid out.
Now mix together the zucchini, carrot, onion, egg, and black pepper.
Add in the flour and stir again until the flour is well spread throughout the mixture.
Finally add the Feta.
Heat up a large skillet. Coat with a bit of olive oil. Form mixture into burger shapes and place in hot pan.
Cook 4-5 minutes and flip.
Cook another 4-5 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
It's a good thing my husband wasn't home for dinner the night I made these; the kids and I devoured all of them!
INGREDIENTS:
1 carrot, shredded
3 small zucchini, shredded
1 egg
1/3 cup chopped onion
1 teaspoon salt
ground pepper to taste
1/4 cup flour (I used all-purpose GF flour mix)
1/4 cup crumbled Feta cheese
DIRECTIONS:
Grate the zucchini in a food processor and set aside in a bowl or on a plate; sprinkle with salt. Allow to sit for five minutes while you grate the carrot and onion.
Now squeeze the liquid out of the zucchini. The original recipe talks about using cheesecloth to do this and that would probably be a lot easier. I used paper towels though. Be sure to squeeze and squeeze the liquid out.
Now mix together the zucchini, carrot, onion, egg, and black pepper.
Add in the flour and stir again until the flour is well spread throughout the mixture.
Finally add the Feta.
Heat up a large skillet. Coat with a bit of olive oil. Form mixture into burger shapes and place in hot pan.
Cook 4-5 minutes and flip.
Cook another 4-5 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Balsamic Chicken Salad
COMMENTS:
A pretty recipe from Woman's Day - and very tasty!
INGREDIENTS:
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
salt
pepper
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
DIRECTIONS:
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
A pretty recipe from Woman's Day - and very tasty!
3 Tablespoons olive oil, divided
Sliced chicken breasts (I used Hormel's grilled chicken found with the lunch meat.)
salt
pepper
2 Tablespoons balsamic vinegar
2 scallions, thinly sliced
1 green apple, cut into small pieces
1 stalk celery, thinly sliced
2 Tablespoons lemon juice
1 15-oz. can lentils, drained and rinsed
2 cups baby spinach, chopped
DIRECTIONS:
Heat 1 Tablespoon oil in large skillet over medium heat. Add chicken and season with salt and pepper. Remove from heat and add balsamic vinegar, turning chicken to coat.
In a large bowl, toss together scallions, apple, celery, lemon juice, remaining 2 Tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the lentils and spinach. Top with chicken.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Pizza Crust
COMMENTS:
My kids made gluten free pizza from scratch today. This is the yummiest GF pizza I have had so far! There are a lot of ingredients but so worth it! I think I may make a bunch of this as my own pre-made pizza crust mix for simplicity. (It has a much better texture than Chebe!)
INGREDIENTS:
1 cup white rice flour
1/3 cup psyllium husks
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup tapioca starch
2 Tablespoons raw sugar
1 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons yeast
1 cup milk, heated to 120*-130*
2 eggs, lightly beaten
DIRECTIONS:
In stand mixer with dough hook combine white rice flour, psyllium husks, sorghum flour, brown rice flour, tapioca starch, sugar, salt, and oil. Beat on low speed until oil is incorporated.
Add yeast and beat for one minute.
With mixer on low, gradually pour in warm milk until well mixed. Beat for 1 minute.
Add eggs. Beat for 5 minutes, scraping sides of bowl occasionally.
Press/Roll dough onto 10x13 pan. Cover with towel and let rise in a warm draft-free place for 45-60 minutes.
Bake for 15 minutes in 350* oven.
Add toppings as desired and then broil for 5-8 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
My kids made gluten free pizza from scratch today. This is the yummiest GF pizza I have had so far! There are a lot of ingredients but so worth it! I think I may make a bunch of this as my own pre-made pizza crust mix for simplicity. (It has a much better texture than Chebe!)
INGREDIENTS:
1 cup white rice flour1/3 cup psyllium husks
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup tapioca starch
2 Tablespoons raw sugar
1 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons yeast
1 cup milk, heated to 120*-130*
2 eggs, lightly beaten
DIRECTIONS:
In stand mixer with dough hook combine white rice flour, psyllium husks, sorghum flour, brown rice flour, tapioca starch, sugar, salt, and oil. Beat on low speed until oil is incorporated.
Add yeast and beat for one minute.
With mixer on low, gradually pour in warm milk until well mixed. Beat for 1 minute.
Add eggs. Beat for 5 minutes, scraping sides of bowl occasionally.
Press/Roll dough onto 10x13 pan. Cover with towel and let rise in a warm draft-free place for 45-60 minutes.
Bake for 15 minutes in 350* oven.
Add toppings as desired and then broil for 5-8 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Chicken Pizza
COMMENTS:
Here is a recipe from the Sam's Club canned chicken. A nice change on pizza. The only adaptation needed for GF is to use a GF crust.
INGREDIENTS:
1 pizza crust
1 13-oz. can chicken breast, drained
1/2 cup ranch (GF) dressing
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
Other toppings as desired: chopped tomatoes, green onions, etc.
DIRECTIONS:
Prepare pizza crust and bake about 7 minutes less than directed. Allow to cool five minutes.
Spread ranch dressing over the top of crust; sprinkle with toppings and bake 7 more minutes at 400*.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Here is a recipe from the Sam's Club canned chicken. A nice change on pizza. The only adaptation needed for GF is to use a GF crust.
INGREDIENTS:1 pizza crust
1 13-oz. can chicken breast, drained
1/2 cup ranch (GF) dressing
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
Other toppings as desired: chopped tomatoes, green onions, etc.
DIRECTIONS:
Prepare pizza crust and bake about 7 minutes less than directed. Allow to cool five minutes.
Spread ranch dressing over the top of crust; sprinkle with toppings and bake 7 more minutes at 400*.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Coconut Chicken Strips
COMMENTS:
I found this recipe on a great blog I follow (gratefulforgrace.com), adapted it to be gluten-free, and have enjoyed our own version of chicken fingers!
INGREDIENTS:
1 cup unsweetened shredded coconut
1/2 cup all-purpose (GF) flour
1/2 t. salt
1/4 t. garlic powder
1 1/2 pounds chicken breasts cut into strips
1 egg, lightly beaten
1/3 cup butter
1 cup apricot preserves
2 T Dijon mustard
DIRECTIONS:
Preheat oven to 400 degrees.
Mix apricot preserves and mustard together for dipping sauce and set aside.
Mix coconut, flour, salt, pepper, and garlic powder in medium bowl.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan; drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once.
Make sure to serve with the yummy dipping sauce!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found this recipe on a great blog I follow (gratefulforgrace.com), adapted it to be gluten-free, and have enjoyed our own version of chicken fingers!
INGREDIENTS:
1 cup unsweetened shredded coconut
1/2 cup all-purpose (GF) flour
1/2 t. salt
1/4 t. garlic powder
1 1/2 pounds chicken breasts cut into strips
1 egg, lightly beaten
1/3 cup butter
1 cup apricot preserves
2 T Dijon mustard
DIRECTIONS:
Preheat oven to 400 degrees.
Mix apricot preserves and mustard together for dipping sauce and set aside.
Mix coconut, flour, salt, pepper, and garlic powder in medium bowl.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan; drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once.
Make sure to serve with the yummy dipping sauce!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Oriental Chicken Cabbage Salad
COMMENTS:
I use canned chicken when I need a quick lunch option. This is great with some rice crackers or just by itself.
INGREDIENTS:
4 cups shredded cooked chicken
1 bag coleslaw mix with carrots
8 medium green onions, chopped
1/4 cup sesame oil
1/3 cup rice vinegar
2 Tablespoons soy sauce
1/2 teaspoon ginger
DIRECTIONS:
Mix chicken and veggies in large bowl.
Mix remaining ingredients together; toss with chicken mixture.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I use canned chicken when I need a quick lunch option. This is great with some rice crackers or just by itself.
INGREDIENTS:
4 cups shredded cooked chicken
1 bag coleslaw mix with carrots
8 medium green onions, chopped
1/4 cup sesame oil
1/3 cup rice vinegar
2 Tablespoons soy sauce
1/2 teaspoon ginger
DIRECTIONS:
Mix chicken and veggies in large bowl.
Mix remaining ingredients together; toss with chicken mixture.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Chicken Salad Supreme
COMMENTS:
This is a great lunch recommended to me by my nutritionist since it includes protein, fat, and carbs - and is gluten free! It was very good too!
INGREDIENTS:
1 can (13 oz) chicken breast
3 hard boiled eggs, chopped
1 apple, chopped
1 stalk celery, chopped
1/3 cup safflower mayo
1 Tablespoon lemon juice
dash of salt
dash of onion salt
DIRECTIONS:
Mix together all ingredients and serve over spinach, Romaine lettuce, with rice crackers, or plain!
This is a great lunch recommended to me by my nutritionist since it includes protein, fat, and carbs - and is gluten free! It was very good too!
INGREDIENTS:
1 can (13 oz) chicken breast3 hard boiled eggs, chopped
1 apple, chopped
1 stalk celery, chopped
1/3 cup safflower mayo
1 Tablespoon lemon juice
dash of salt
dash of onion salt
DIRECTIONS:
Mix together all ingredients and serve over spinach, Romaine lettuce, with rice crackers, or plain!
Mexican Salad
COMMENTS:
A friend gave me this recipe and we LOVED it! I threw a bunch of leftovers in here - even chicken. Simple, different, and a great way to clean out my fridge!
INGREDIENTS:
4 teaspoons taco seasoning
8 oz. ranch dressing
1 head Romaine lettuce
1 sliced cucumber
1 diced tomato
1 diced green pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar
tortilla chips, crumbled
DIRECTIONS:
Mix taco seasoning with ranch dressing; set aside.
Mix remaining ingredients, minus tortilla chips. Toss as a salad. Crumble chips on top. Use ranch mix as dressing.
A friend gave me this recipe and we LOVED it! I threw a bunch of leftovers in here - even chicken. Simple, different, and a great way to clean out my fridge!
INGREDIENTS:
4 teaspoons taco seasoning
8 oz. ranch dressing
1 head Romaine lettuce
1 sliced cucumber
1 diced tomato
1 diced green pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar
tortilla chips, crumbled
DIRECTIONS:
Mix taco seasoning with ranch dressing; set aside.
Mix remaining ingredients, minus tortilla chips. Toss as a salad. Crumble chips on top. Use ranch mix as dressing.
Clubhouse Chicken Squares
COMMENTS:
This is a recipe adapted from my Pampered Chef consultant. YUMMY! :)
INGREDIENTS:
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon Spinach and Herb Mix
1 can chunk white chicken, drained and flaked
1/2 small cucumber, thinly sliced and then quartered
1 tomato, diced
1/2 cup shredded cheddar cheese
6 bacon slices, crisply cooked and crumbled
DIRECTIONS:
Preheat oven to 375 degrees. Unroll crescent rolls to cover bottom of large bar pan. Roll dough to seal perforations. Bake 12-15 minutes or until golden brown. Cool completely.
Place cream cheese, mayonnaise, and seasoning mix in bowl; mix until smooth. Spread cream cheese mixture evenly over cooled crust. Sprinkle chicken evenly over filling.
Sprinkle cucumber, tomatoes, cheese, and bacon over filling. Serve.
This is a recipe adapted from my Pampered Chef consultant. YUMMY! :)
INGREDIENTS:
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
1 teaspoon Spinach and Herb Mix
1 can chunk white chicken, drained and flaked
1/2 small cucumber, thinly sliced and then quartered
1 tomato, diced
1/2 cup shredded cheddar cheese
6 bacon slices, crisply cooked and crumbled
DIRECTIONS:
Preheat oven to 375 degrees. Unroll crescent rolls to cover bottom of large bar pan. Roll dough to seal perforations. Bake 12-15 minutes or until golden brown. Cool completely.
Place cream cheese, mayonnaise, and seasoning mix in bowl; mix until smooth. Spread cream cheese mixture evenly over cooled crust. Sprinkle chicken evenly over filling.
Sprinkle cucumber, tomatoes, cheese, and bacon over filling. Serve.
Hawaiian Quesadillas
COMMENTS:
This was something completely new and different for our household but we loved them!
INGREDIENTS:
4 tortillas
2 teaspoons mayonnaise
3 oz. thinly sliced ham (lunchmeat)
1 can (8oz) crushed pineapple, well drained
1/2 cup chopped green pepper
1/4 cup mozzarella cheese, shredded
DIRECTIONS:
In a nonstick skillet, place tortilla. Spread with 1 teaspoon mayo, top with half of the ham, pineapple, pepper, and cheese. Top with second tortilla.
Cook over medium heat 2-4 minutes, turning once, until lightly browned. Remove from skillet.
Repeat to make second quesadilla.
This was something completely new and different for our household but we loved them!
INGREDIENTS:
4 tortillas
2 teaspoons mayonnaise
3 oz. thinly sliced ham (lunchmeat)
1 can (8oz) crushed pineapple, well drained
1/2 cup chopped green pepper
1/4 cup mozzarella cheese, shredded
DIRECTIONS:
In a nonstick skillet, place tortilla. Spread with 1 teaspoon mayo, top with half of the ham, pineapple, pepper, and cheese. Top with second tortilla.
Cook over medium heat 2-4 minutes, turning once, until lightly browned. Remove from skillet.
Repeat to make second quesadilla.
Cheesy Tortilla Cups
COMMENTS:
Theses are really supposed to be appetizers, I'm sure but they were a lot of fun and the kids enjoyed them.
INGREDIENTS:
10 tortillas, quartered
1 large egg
1 cup grated cheddar cheese
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
1/4 cup salsa
1/4 teaspoon pepper
DIRECTIONS:
Press tortilla quarters into lightly greased mini-muffin cups, letting the points stick up. Bake for 5 minutes in preheated 425 degree oven, or until lightly browned. Allow to cool slightly.
In a medium bowl, lightly beat the egg. Add to the egg the cheddar cheese, cream cheese, corn, salsa, and pepper.
Spoon mixture into each tortilla cup. Bake for 5-7 minutes, or until the filling is set.
Top with additional salsa, if desired.
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