Ingredients needed:
2 # chicken breast 1 jar (10-12 ounces HOT salsa) 1 medium onion ( I prefer sweet) 4-5 cups spinach ( I use organic spinach) Wild rice 1 ½ dry to be cooked 6-8 ounces shredded sharp Cheddar Raw Broccoli Garlic powder Salt Pepper 15 x 10” baking dish Who loves dinner in one dish 🙋🏻♀️ Another Chicken Bake you’ll love I loved this Mateo’s Salsa – perfectly tasty and hot for this recipe. (OF COURSE, you can use whatever level of heat you want…but the salsa is going to meld the flavors together perfectly, so choose wisely. LOL) Recipe: 350° oven for 40 - 45 minutes 1)Make wild rice - Cook Dry rice 1 -1 1/2 cups according to directions. But… Only cook for half the time!!! Make while chopping and prepping veggie sna Set aside. 2) cut 1 onion -diced 3) 4-5 Cups organic spinach -cut up to make larger leaves small 4) Sauté both olive oil Set aside 5)Clean and cut broccoli into small bites sized pieces 6)In 15x10 baking dish layer like this: Broccoli, then sautéed spinach and onions ➡️ rice ➡️ 2 cups of chicken broth ➡️ cut chicken ➡️ hot salsa ➡️ top with @cabotcheese Baked to perfection! **HINT or SUGGESTION: I like to place half the cheese on while baking, pull the dish out at 30 minutes and place the rest of the cheese! Gives you a gooey cheesy dish!
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Gluten-free tabouli (or Tabbuleh) made with tri-colored quinoa (follow the directions on the package to cook quinoa. Set aside and allow it to cool.)
1 large cuc’s - cut into smaller cubes 4 cups organic Italian parsley (when they have been chopped finely-it should equal about 2 cups) 1 large sweet onion- diced 3 cloves of garlic minced 2 lemons or 4 TBS 4 cups of cooked tri-colored quinoa. I started off with 1/3 cup of fresh lemon juice. Let it marinate for about an hour. Then I added a bit more lemon juice for my taste! 2 medium tomatoes - cubes 1/4 cup EVOO 1 TBS Himalayan salt Chill for at least a half hour before serving. **Note I like to add extra lemon to mine. ***A FUN twist my family enjoys is to sometimes add Feta cheese to this salad. 375° oven Bake 45 minutes total
10 x 16” baking dish 1 ½-2# chicken – cleaned and cubed 2 cans of gluten-free mushroom soup by Pacific Food 2 cans full of water 2 cans of mushroom pieces (or can use fresh mushrooms) 5 cups Kale (stems removed and cut smaller) 3 cups Broccoli cut into smaller pieces. Steam for 2 minutes in microwave. I placed in a microwaveable bowl in microwave for 2 minutes with a ½ cup of water. Drain out all of the water. 4 scallions-cut ½ onion- diced Steps: Line the baking dish with raw kale Next place steamed broccoli evenly over the kale Top with scallions and onions evenly Next place the mushroom pieces Place cubed chicken evenly on top next Put mushroom soup and water evenly over top of everything. Take a fork and make sure the soup cover everything. Bake in preheated oven for 40 minutes. After the 40 minutes pull out and top with sharp cheddar cheese. Cook for an additional 4-5 minutes. I love to use the brand CABOT (lactose free cheese) Stuffed artichokes has been a family favorite for my entire life 🥳
This recipe has been passed down from my grandmother, my mom and now ME! Note: Artichoke season is March through May. You may come access a difficult artichoke(lol) from time to time- they can be tough and the flesh of the leaves won’t easily come off! Just allow them to cook longer! This is where the testing part comes in!!! Make sure your water levels are still enough to steam (too low water level will burn the bottom). Recipe: Get a pot big enough to fit the number of artichokes that you have. (This recipe is based on making 5 artichokes. So adjust your accordingly. If you have extra breadcrumbs you can put them in the refrigerator and use them for another dish -like meatballs😃.) Container of @4seasonsGluten-free breadcrumbs -As I mentioned in the reel high put them in a blender to make the mixture finer. Olive oil- generously sprinkle into the bread crumb mixture so that it is almost shiny disappearance. (Approx-1/4 cup) salt and pepper 1 teas onion powder 1 teas garlic powder 1 TBS dried parsley 1/3 cup parmesan cheese ( optional if you can’t have dairy😉). Mix well! To prepare artichoke:n ⭐️ Take a nice sharp knife & cut the top of the artichoke-flat. With kitchen scissors take the sharp point on the leaves off. *see in the reel what the artichoke should look like. I like to chopped the stems of the artichoke off take tough skin off to reach the lighter colored flesh inside the stem- chop into small pcs- put in the bread crumb mixture. Now take your bread crumb mixture and stuff the leaves. Once you place the Stuffed artichokes in the pot take some water until they are about a quarter of the way up the artichoke. Take some more olive oil and drizzle on top of the artichokes in a tiny bit in the water. Also salt the tops of the artichoke in a little bit in the water as well. Allowed to come to a boil reduced to simmer and watch for an hour. If the water gets too low add a little bit more and cover again ‼️ As I said in the reel-Test them about an hour and see if you need to add additional time to steaming. The leaves it should come off smoothly, without effort, and the flash should be scraped off of the leaf easily They’re so delicious‼️😁😍 GLUTEN-FREE FLOUR TORTILLA’s are the STAR OF THIS SHOW! Ingredients needed are in BOLD! Using a food processor and a 9x13 baking dish Gluten-Free Flour Tortilla Minutes to Prepare: 15. Minutes to Cook: 35. Number of Servings: 8 Ingredients: 2 c. Gluten-free all purpose flour (or 2 c. White rice flour) 2 tsp. Xanthan gum or Guar gum 1 tsp. Gluten-free baking powder 2 tsp. Brown sugar 1 tsp. Salt 1 c. Warm water Directions 1) Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. 2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until it’s an even mixture. 3) Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them. 4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible. 5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well. 6) Slide the cooked tortilla onto a covered plate to stay warm and repeat from step 4 until you've cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there is always a tortilla on the griddle. GREEN SAUCE for ENCHILADA’s **Ingredients: 4 Green chilis (I had use cubanelle’s it’s ALL we had at the grocery ) **Can roast the peppers and remove the skin. I chose not to in this recipe. 1 Onion- diced 4 Garlic cloves- minced 1 Jalepeńo-cut small/minced ½ cup cilantro 3 Limes juiced 3 TBS olive oil 1 ½ Cup chicken broth 1/2 cup water 1 tsp salt 1 Cumin powder ¼ tsp oregano In food processor: All the ingredients above. Blend real well. Place mixture in a sauce pan on medium heat and bring to a boil. Slowly adding the flour mixture and whisking. Simmer for 10 minutes. Remove from heat BEEF ***2 # top round OR ground beef. Cook in Sauce pan or frying pan. Drain. Then add some of the green sauce and mix. **Your favorite cheddar cheese.(Notice I have no amount here because I feel that this amount is a preference.) I LOVE a sharp cheddar mix! Using a 9x13. Place a cup or more in the baking dish until the bottom is completely covered. Take GF Flour tortilla, Fill with around ½ cup of cooked and drained beef. Top with a tablespoon or 2 of the sauce then cheese, as you desire. Close the tortilla and place the seam down in the baking dish. When they are all rolled place remaining sauce on the top. Top with cheese. Bake in preheated 350° oven for 20-25 minutes or until cheese is brown and you can see the sauce is lightly bubbling on the side! *In the pictured below I didn't use the 9x13 baking dish because we froze a portion for our son! Enjoy (Posted on 5/13/22 on instagram & TikTok @glutenfreesince03 , YouTube)
Quick, easy, and delicious!!! Take 2 pounds of chicken and cut them into strips! I often like to take other gluten-free breadcrumbs make them finer and season them up before using. I did something a little different this batch! I took the brand, Ener-G stuffing mix, plain, and ground them up fine in my Vita mix! It made a real nice and fine breadcrumb to use for this recipe! Add to 2 -3 cups of gluten-free bread crumbs: 1 TBS fine garlic powder 1/2 TBS fine onion powder 2 tsp salt (Then you can sprinkle more on top ones done if you desire) 1tsp black pepper 2 eggs mixed in a separate bowl Place chicken strip into egg, then bread crumbs! Repeat for thicker crunchier fingers!! Bake in 350 oven for 20-25 minutes. *** I did 20 minutes with the air fryer setting and they were perfect!!!! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |