Gluten Free Crock Pot Cheesy Chicken & Broccoli Over Rice

I found this DELICIOUS recipe on pinterest here.  It was not gluten free and I wasn't sure how I was going to substitute the cheddar soup so I did a little research online and set about making dinner.  I must say not all recipes I try from pinterest are as good as I have hoped for but this one is SOOOO GOOD!!!!!!!!!!  I will definitely be making this one again and again.

It was so good that I forgot to take a picture.  Here is  a picture taken from here.  

 I always like to see a picture.

Here is my Gluten Free Version:

Ingredients:

2-4              boneless chicken breasts (I used 2 frozen from Costco)

2 recipes    gluten free cream of chicken soup (recipe here - I just doubled it)

1 cup          grated cheddar cheese + extra for topping 

14 oz          chicken broth (I made it with water and bouillon.  Using this much made it  a little 

                        runny, but it soaked into the rice and worked just fine.  If you don't want it as  

                        runny add less broth.)

1/4 tsp        garlic salt

1 cup           sour cream

6 cups         broccoli florets, just fork tender ( I steamed on stove for 4 minutes before adding)

Directions:

Follow recipe to make cream of chicken soup, when thickened add 1 cup shredded cheese and stir until melted.  Add the chicken broth & garlic salt to cream soup and whisk until blended.  

*          Place chicken in bottom of crock pot.

*          Pour cream soup mixture over the top of chicken.

*          Cover & cook on low for 6 hours or on high for 3 hours.

*          When chicken is cooked, shred (thanks to pinterest I know the best to to shred it.  Put it

            in your kitchen aid mixer with the regular paddle and turn on until shredded.  LOVE 

            how easy it is.  If you don't have a stand mixer - use to forks to shred.

*          Stir in sour cream to cream soup mixture, then add broccoli and shredded chicken.

*          Stir over steamed rice & sprinkle with cheese.  

It is one of my new favorite recipes!!!!  ENJOY!!!

Gluten Free Hamburger Buns

Barbecues are a very common event among my family.  Once going gluten free it was hard to not have a good hamburger bun to enjoy my hamburger with, until a friend posted she had some extra to share.  I had my husband pick up a hamburger bun and was in heaven when I tried it with a barbecued hamburger that night.  These hamburger buns are so good!!!  Thanks Roxanne for sharing your recipe with me.  She now has a blog and has posted the recipe here.

 *Preheat the oven to 200°F*

Ingredients

DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer

WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt (I usually use vanilla yogurt or sour cream if I don't have yogurt.)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey (I have used 2 T of agave in place of honey.)

 Blend the oatmeal in the blender.

 I use english muffin rings. Be sure to grease the rings really well.  I also spray the pan.   I have made 6 and I have made 8 buns with this recipe.  When I make 6 they overflow and are harder to get out of the rings.  Making 8 definitely makes it easier to get out.

Directions
*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. Blend the mixture well so it works the dough and mixes all the ingredients together.

 Divide the batter into 6-8 english muffin rings.

*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the buns in the oven. Allow the dough to rise in oven for 90 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown.  Cool slightly (1 minute) and removing it from the pan to finish cooling. Do not slice until the bread is no longer hot or else it could be gummy.

 *The hamburger buns do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.

Baked Chicken Lasagna Roll Ups (Made Gluten Free of course)

Awhile back my friend told me about a new recipe she made.  She found it here.  It sounded really good and I'm always looking for new dinner ideas, so I decided to give it a try.  It was a hit and I've made it several times since then.  It was really easy to adjust to be gluten free, just by using gluten free lasagna noodles.  I did make a couple other adjustments too.

 Ingredients:
2 cups                Ricotta Cheese
1 1/4 cups         Mozzarella Cheese, shredded
1/4 cup              Parmesan Cheese (I use the grated because that is what I have on hand.)
1                         Egg
1 tsp                   Garlic Powder
2 TBSP               Parsley Flakes (I forgot these this time and it was still good.)
1/2 tsp               Salt
1/2 tsp               Black Pepper
6-8                     Chicken tenders, chopped (I used my Pampered Chef chopper.)
10                      Lasagna Noodles (I use Tinkyada brown rice lasagna noodles)
1 bottle             Spaghetti Sauce

Directions:   Preheat oven to 375 degrees
Boil the lasagna noodles for about half the time on stated on package.  Drain.
Mix first 8 ingredients, reserving 1/4 cup of Mozzarella cheese for the top.  Set aside.
Spread some spaghetti sauce in the bottom of a 9" x 13" pan.

Lay out a lasagna noodle.  Spread ricotta cheese mixture over noodle.  Top with chopped chicken.  

 Roll the noodle

 Put seam side down in the pan.  Repeat until you have used all the noodles.

 Pour the remaining spaghetti sauce over the top.

Sprinkle the top with reserved mozzarella cheese.  Bake for 20-25 minutes.

Gluten Free Pizza Crust

Life has been crazy here, so I haven't had a chance to post any recipes for a few days.  Here is a great one that I got at our GIG support group.  Judy Ball has been gluten free for 30 years and was the one that developed this pizza crust recipe.  It is a really easy, which is a HUGE BONUS for me!!!  I like easy!!

 Chicken Alfredo Pizza: Alfredo Sauce, cooked & cubed chicken, asparagus tips (steamed), mozzerella cheese & goat cheese

Gluten Free Pizza Crust Recipe:

Pre-heat oven to 400 degrees

Dry Ingredients:

2 cups + 2 Tbsp.     GF Flour Mix (You can find the recipe at bottom of this page.)

2 1/2 tsp                 Xanthan Gum

1 1/2 tsp                 Sugar

1 tsp                       Salt

4 tsp                       Deb El Just Whites egg white powder (I used 4 eggs and used a little less water)

(2 tsp                      Quick Rising Yeast (I used the Bread Machine Yeast)

Wet Ingredients:

1 tsp                       Vinegar (I used apple cider vinegar)

1 3/4 cups              Warm Water (110-115 degrees)

Mix dry ingredients together.  Add wet ingredients and mix.  Beat 3 minutes.  Spray cookie sheet or pizza pan with non-stick cooking spray. 



 This is what it will look like when you are done mixing.  It will be wet, kind of like frosting.

Spread with a spatula! 

For a thicker crust I spread all on one pizza pan. For a thinner crust (which we liked better) I split the dough between 2 pizza stones.

Bake for 20-30 minutes.  Top with sauce, cheese & toppings of your choice.  Then bake for another 8-10 minutes longer.  I would cook it more on the longer side with the thicker crust.

 The second time I made it I split it between two pizzas and made one cheese for the kids.  They still like our family's favorite GF pizza found here better. 

The second one I made Barbecue Chicken Pizza, which my husband and I loved.  It had the thin crispy crust, which we really liked.  We added my husband's secret homemade BBQ sauce, mozzerella cheese, shredded chicken, sliced olives and tomatoes.

Another idea that they had for us to sample at our support group was they used the same crust and made it into a dessert pizza.  It was really good!!!  I just haven't done it yet.  They baked it like normal then you spread melted butter over the crust and sprinkle with cinnamon. 

Dipping sauce for dessert pizza:  Mix together 1-2 cups of powdered sugar and 1 Tbsp. melted butter.  Add enough milk or water until it is the consistency you like.

Chicken Enchilada Pasta made Gluten Free

I first found this recipe on pinterest here.  We have made it twice now.  I think its a definite keeper!  It is so GOOOD!!!

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles (I haven't used these.)
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce *
2/3 cups red enchilada sauce *
2 cups shredded cheese
1 cup sour cream
Penne pasta (I used gluten free spiral pasta.)

* When we made it yesterday we only used 1 can green chili enchilada sauce and used more red sauce (around 2 cups)

Optional toppings: Avocado, Green Onions, Black Olives, Tomatoes & Sour Cream

Cook chicken and shred.  Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Veggie Lasagna with Gluten Free Noodles

I must first mention that I am not a huge fan of some of the veggies in this lasagna, but I LOVE this lasagna.  So don't let the veggies stop you from trying it.  It is so easy and so delicious!!!  It has taken a few times to get my kids to eat it, but last night my pickiest eater ate it all gone!!!  HURRAY!!!!  She may not have loved it, but she ate it!!  I saw the original recipe on my friend's blog here.  I used gluten free noodles, of course, and made a few changes.

Ingredients:

Gluten Free Lasagna Noodles (I use Tinkyada)

Water

Bottle of Spaghetti Sauce (We like Prego Traditional)

1 pkg. sliced mushrooms

2-3 zucchinis, sliced

2-3 TBSP butter

Spinach

Mozzerella Cheese

 Pre-heat oven to 350 degrees.

Wash & slice your zucchini.  Saute your mushrooms & zucchini in some butter. 

 Once your veggies are cooked, add your spaghetti sauce (make sure to pour some in bottom of pan first and save some for top of lasagna).  Heat until bubbly.

Layer:  Noodles

 I hate to deal with cooked lasagna noodles, so here's my trick to avoid that and make it easier to make lasagna.  I add dry noodles and pour some water over the top of them (each layer).  Don't mind all the broken noodles.  :)

Veggies w/ Spaghetti Sauce

Spinach

Mozzerella Cheese

Repeat layers one more time, then add another layer of noodles with reserved spaghetti sauce and topped with some more mozzerella cheese.  Cover with tin foil and bake for 45 minutes.  After the 45 minutes, because you are using dry noodles, you may need to pull it out, push the noodles down into the liquid and cook for another 5-10 minutes.  Pull out of oven and let sit for 10-15 minutes.  The liquid will be absorbed by the noodles, the longer it sits.  We like to enjoy with some breadsticks from Charlotte's Bakery.  We buy ours at Good Earth, but I know they can ship their products too.

Hot Dog Gluten Free Style

Gluten Free hot dog buns are not easy to come by.  I saw the idea online to use a corn tortilla instead.  I must say it is soooooo much better than a bun, even better than a gluten filled bun!!  I have shared this idea with some friends that don't live a gluten free lifestyle and they have made the switch over!!  My husband says it tastes like a corn dog!  I'm not sure I agree with that statement, but I like them anyways. 

Warm the tortillas in a wet paper towel in the microwave for 30-45 seconds

(depends on number of tortillas)

You can add whatever you would like, but we put shredded cheese on the bottom, add the hot dog and ketchup on top.  My husband likes to add parmesan cheese on top too.

 

Roll Up and Enjoy!!

Gluten Free Chicken Enchiladas

These enchiladas are a quick and easy (maybe messy) dinner to make and YUMMY!!

Ingredients:

10-12 corn tortillas

6-8 chicken tenders

20 oz enchilada sauce

Grated cheddar cheese

onion, chopped (optional)

I like to cook my chicken on my foreman grill. If you don't have one, that's fine, just brown on the stove. I like mine chopped, but you can just cut the chicken into bite-size pieces if you'd prefer. You can also use beef if you'd prefer. Chicken is just the easiest and its really yummy, so that is what I do 99% of the time. 

Pour a small amount of enchilada sauce in the bottom of your 9 x 13 pan to help prevent sticking.  I wrap 4-5 tortillas in a wet paper towel and heat for 45 seconds to make it more pliable to roll.  Dip the tortillas in enchilada sauce, fill with chicken, cheese & onion (if you want).  Roll up and put seam side down in pan.  Repeat. 

Pour the remaining enchilada sauce over the top. Top with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes.  I like to serve with refried beans and spanish rice (if I have the time to make it) 

Gluten Free Baked - Fried Chicken

Since we can no longer have anything at KFC I was excited when I saw this recipe on one of my friends blogs.  It is really simple and tastes a lot like the KFC seasoning as I remember.  And even better, it is baked and not fried.  I only had to make one small change to make it gluten free!!   I LOVE it!!  I usually serve it with mashed potatoes and a veggie.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Featherlight Mix or

(Gluten Free Flour of your choice)

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 2-4 TBSP of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

You can find the original recipe here

Vegetable Beef Soup (Tree Soup)

This soup has been a favorite even before going gluten free.  I am going to post it because it is a favorite and I know some people are looking for some different dinner recipes. 

1 lb. stew meat 
2 cups tomato juice
3 cups water
2 tsps beef bouillon paste (2 cubes) **Just make sure the bouillon is gluten free - check the label.  I use Better than Bouillon paste!!**
1 med. onion, chopped
1-2 stalks celery, diced

Put above ingredients in large pot & simmer until the meat is well cooked.  

Add:
potatoes (as many as desired)
carrots (as many as desired)

Cook until almost done. 

Then add:
broccoli (as much as desired)
cabbage (as much as desired)
I like a chunky soup, so I always end up adding more tomato juice and water to cover.

Continue to cook until everything is done.

We like to serve it with mozzerella cheese sticks (string cheese) or swiss cheese.

*** Yesterday was the first time I made this in a crock pot. I did the first step on the stove, then added the potatoes and carrots and the pot of broth/meat into the crock pot. I cooked on high for 3-4 hours, then added the broccoli and cabbage an hour before eating. It worked great. ***

Our Favorite Gluten Free Pizza

Today I'm going to share our favorite gluten free pizza.  It's very simple and a staple in our home. 

 First we start with Charlotte's Bakery focaccia bread which I buy at Good Earth, pizza sauce, mozzerella cheese & any toppings you want.  We usually just do cheese.

 We toast the crust in our toaster oven until it browns on top.

 Add your sauce, cheese & toppings, then put back in the toaster oven to melt the cheese.

Pizza is done!! 

Hamburger Potato Casserole

Being I mentioned it in my previous post I thought I'd share one of my favorite comfort food recipes next.  I will try to post pictures later. 

Mashed Potatoes
1 lb.  Hamburger
1 med.  onion (chopped)
1 can  Green Beans (drained)
1 recipe of cream soup (You can get the recipe here)
1 cup  milk
Shredded Cheddar Cheese

Brown hamburger and onion, drain.  Add to hamburger: green beans, cream soup & milk to warm.  In a baking dish put hamburger mixture on bottom.  Layer potatoes on top of hamburger mixture.  Top with cheese.  Heat in oven at 400 degrees for 20 minutes or until heated through.