Gluten Free

I just posted on my other blog about my Celiac Disease. So I guess that the ingredients and recipes on this blog will be changing. Hopefully that will be able to help others who are going gluten free also!
I just started yesterday. We have lots of gluten in our house, but I was able to find things that were safe to eat.
Last night I made a quick improvise and it was really good- to me anyway (my husband liked it too). I had planned on making pizza- yum!! But none for me... So I found our corn tortilla chips (which are gluten free) and came up with the following recipe:

Pizza Nachos
corn tortilla chips
mozzarella cheese
bell pepper
pizza sauce (checked the ingredients and it was gluten free)
pepperoni (also was gluten free- the kind I had)
**You can add any topping**

In an oven safe dish- spray with PAM (gluten free). Layer chips on the bottom, pour pizza sauce over the chips, and add other toppings. I baked it on 400 for 5 minutes and it was perfect.

All very easy and I still felt like I had pizza!!!

Mexican Chicken Skillet

I got this recipe from the $5 Dinners Site- that is why there are prices. Go here to see the original post.

Ingredients
1 cup black beans ($.40)- I used canned to save time!
1 cup white rice ($.20)
1 15 oz can diced tomatoes and green chiles ($.50)
2 cups frozen corn ($.44) On sale last week for $.88/bag
1/2 onion, chopped ($.15)
2 cups leftover shredded chicken ($2)
1 tsp ground cumin ($.05)
1 tsp garlic powder ($.03)
Salt/Pepper
2-4 oz shredded cheddar cheese ($.65) On sale for $1.25/8 oz this week!!!
Couple Handfuls of Tortilla chips ($.50)

Directions
1. Soak 1 cup of black beans overnight, or for at least 2 hours in HOT water. Drain and rinse. Add to saucepan with at least 2 inches of water covering the beans. Bring to a boil. Reduce heat to medium and cover. Cook for about an hour and a half. (You could substitute 2 cans of black beans, but they are not as healthy nor as frugal as cooking your own!)
2. Cook 1 cup of white rice.
3. In large skillet, add diced tomatoes, 2 cups frozen corn, chopped onion, shredded chicken, ground cumin, garlic powder, salt and pepper. Turn on medium low heat and cook for about 15 minutes while rice is cooking.
4. Once rice and black beans are finished cooking, add to the skillet with the chicken mixture. Cook for about 10 minutes, giving the flavors time to mix and mingle in the skillet!
5. Shred 2-4 oz. of favorite cheddar cheese. Stir into the casserole. (Omit if GFCFSF or casein free!) Season with salt and pepper to taste.
6. Serve Mexican Chicken Skillet. Scoop with tortilla chips!

Texas Caviar

This stuff its so good! I have made it several times for a party and just for us to eat. So healthy and yummy!!I left out the jalapeno chilies and only used a red onion instead of the first two ingredients- try it and add your own things.

NIGHT IN OLD SAN ANTONIO TEXAS CAVIAR
1/2 onion, chopped
1 bunch green onion, chopped
1 green pepper, chopped
6 jalapeno chilies, minced
1 tbsp. garlic, minced
2 tomatoes, diced
8 oz. bottle zesty Italian dressing
1/3 bunch cilantro, chopped
1 can corn, drained
2 cans black eyed peas, drained
Combined all ingredients and refrigerate 2 hours.

Serve with corn chips or tortilla chips.

I also make a "Ranch type" dressing that you can add to this. All I do is mix Ranch Dressing and a little Italian Dressing together. The Ranch will get diluted a bit. This adds great flavor or you can eat as is.

Berry Bean Blast

I have needed to up the amount of fiber that I eat, so a friend shared this recipe with me. I actually enjoy it. You can adjust the amount you make. I made only a cup at a time and reworked the amounts.

Makes 4 servings (about 8 ounces each)
1 can (15 ounces) Bush's Great Northern Beans, drained and rinsed
1 1/2 cups orange juice ( you can use milk or yogurt instead)
2 cups strawberries (frozen or fresh)
2 to 3 tablespoons honey ( or sugar)
1 1/2 tsp ground cinnamon (optional)
1/8 tsp ground nutmeg (optional)
6 to 8 ice cubes ( no ice needed if you use frozen strawberries)

Process all ingredients in blender until smooth.

BUSH'S Winter White Bean Chili

I made this the other night. It was good- a little spicy (depending on the Salsa Verde that you get).

Ingredients
1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2 1/2 cups low sodium chicken stock
2 (4 ounce) cans mild Mexican green chiles, drained
1/4 teaspoon cumin
2 (15.8 ounce) cans BUSH’S® Great Northern Beans, with liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper to taste
Shredded Colby-Monterey Jack cheese, to taste
Green salsa verde, to taste

Directions

1. Heat olive oil over medium heat in a medium saute pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.
2. Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture.
3. Add zucchini, rice, chicken stock, chiles, cumin, and beans.
4. Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
5. Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.

NUTRITION INFORMATION
Servings Per Recipe: 9
Amount Per Serving
Calories: 254
Total Fat: 5.9g
Cholesterol: 31mg
Sodium: 852mg
Total Carbs: 29.6g
Dietary Fiber: 7.3g
Protein: 19.7g

Confetti Corn

Confetti Corn
Recipe from: FBN Classic Recipe Collection

These were so easy to make and tasted fantastic!

6 medium tomatoes
2 tbsp butter or margarine
1/3 cup chopped green onions (I left this out.)
1/3 cup chopped red pepper ( I added more because I did not use onions.)
1 package (10 oz) frozen corn, thawed
2 tbsp vinegar
2 tbsp chopped fresh cilantro
1 tsp garlic salt

Cut 1/4 inch off top of tomatoes. Hollow out, reserving the pulp. Chop pulp into chunks; set aside. In medium skillet, heat butter. Add green onions and bell pepper and cook over medium-high heat until tender. Add corn, vinegar, tomato pulp, cilantro, and garlic salt; mix well. Heat 5 minutes or until flavors are blended. Place tomato shells in baking dish and heat on 350 for 5 minutes. Spoon tomato-corn mixture into shells.

Makes 6 servings.

Feta-Topped Chicken

Feta-Topped Chicken

 

(Betty Crocker Recipe)

Ingredients:

4 boneless skinless chicken breast halves

2 tbsp balsamic vinaigrette dressing

1 tsp Italian seasoning

1/4 tsp seasoned pepper

1 large Roma tomato, cut into slices

1/4 cup feta cheese

What to do:

1. Set oven control to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170*). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Ranch Chicken Tacos

   Ranch Chicken Tacos

(Betty Crocker Recipe)

Ingredients:

taco shells (soft or hard)

3 cups cooked chicken

1 package of taco seasoning

1/2 cup ranch dressing

shredded lettuce

chopped tomato

1 cup shredded cheddar cheese

Additional ranch dressing, if desired

What to do:

1. Heat taco shells.

2. Cook chicken and cut into pieces. Mix chicken and taco seasoning. Stir in ranch dressing.

3. Spoon warm chicken into shells and top with other ingredients. 

Catalina Chicken

Ingredients:

6 to 8 skinless, boneless chicken breasts (or less if you have a small family)

1 can cranberry sauce

1 small Catalina dressing

Spray a 9x13 inch baker (or I use my baking stone) then place the chicken in the bottom. Crumble cranberry sauce on top of the chicken. Pour dressing over all of the chicken. Bake at 350 for 1 hour.

This is very easy and so good. I am not a huge fan of cranberries or Catalina, but I LOVE this dish. The flavors combine and make it delicious. You can add any side you like to make this a great meal.