Chicken Broccoli Casserole

 

Broccoli Chicken Rice Casserole 

Ingredients:
Chicken:

4 Chicken Breasts chopped into small chunks

1 Cup of Grated Parm

3 T Garlic Powder

3 T onion Powder

2 tsp Salt

2 tsp Pepper

Broccoli Mixture

2 Cups of Broccoli frozen or fresh.

(If it's frozen, thaw it out and chop it.)

Wild Rice according to the directions

2 Cans of Cream of chicken soup

Top:

1 Cup of shredded cheese

1 C Panko or GF Panko 

Sprinkle of fried garlic (optional. We got it at an oriental store.)

Directions:

Chop up your chicken into small chunks and put them in a bag. Add your parmesan cheese, garlic powder, onion powder, salt, and pepper. Shake till all is combined and set aside. In a skillet, add 2 T butter and a dash of olive oil.  Heat till the butter/oil is hot. Add in your chicken chunks. While they are cooking its time to chop broccoli. Chop the broccoli into small pieces and add it to a bowl. Now, cook your rice according to the directions. When it's cooked, add the rice to the bowl. Now add the two cans of cream of chicken soup. When the chicken is cooked and browned, add it to the bowl of broccoli. Stir till combined. Pour it into a casserole dish. Top with your cheese, panko, and fried garlic. Bake at 350 till the cheese is bubbly, and it's heated through. 

Roasted Rainbow Carrots with dill and garlic

 

Roasted Rainbow Carrots with dill and garlic 

Ingredients:

Rainbow Carrots

Chopped Dill

Minced garlic

Olive oil

Sea Salt

Directions:

In a pan or baking sheet add your rainbow carrots. Take olive oil and splash it all over the carrots. Now add your chopped garlic, and dill. Shake the pan till they are all covered. Add sea salt. Bake at 400 till carrots are fork tender. 

Ground Chicken Chili

 

Ground Chicken Chili

Ingredients:

2 lbs. of Ground Chicken 

2 T Tomato Paste 

2 1/2 C Chicken Broth 

2 cans of tomato sauce

1 Can of diced tomatoes, drained

2 Green Bell Peppers Diced

1 Onion Diced

3 Tsp Chili Powder

3 Tsp Cumin

Directions:

In a skillet, brown your ground chicken, onions, peppers, and add tomato paste. Put it in a saucepan. Add your chicken broth, tomato sauce, diced tomatoes, and seasonings. Stir to combine. Cook for half an hour till its been cooking nicely and good. Serve with cheese and onion. 

Ground Chicken Stir Fry

 

Ground Chicken Stir Fry 

Ingredients:

1 lb. Ground Chicken

Splash of olive oil

1/2 C Chicken Broth

1/4 C Soy sauce

1/3 C Hoisin sauce

2 T Ginger Paste

1 T Ginger Powder

Frozen or fresh broccoli, chopped small 

1 Zucchini chopped

 Directions:

In a skillet, add a splash of olive oil and then add ground chicken. When it's almost done, add your chopped zucchini. Then cook till it's close to being done, and add your broccoli, chicken broth, soy sauce, hoisin sauce, and ginger. Stir to mix up. Cook till the sauce has soaked up and cooked down. Serve over your favorite rice.

Chicken Rice Soup

 

Chicken Rice Soup

Ingredients:

Chicken Shredded 

4 Carrots Chopped

4 Celery Stalks chopped

1 C of cooked Rice

2 T thyme

2 Tsp Salt

3 Tsp Pepper

1 Carton of chicken broth

3 T Garlic

Directions:

In a slow cooker or saucepan add your 3 chicken breasts, salt, pepper, garlic powder, onion powder, minced garlic, chopped carrots, chopped celery and thyme. Pour in the chicken broth. Cook until veggies are soft and chicken is done in a slow low cooker cook for 6 hours. If you are using a stove top cook till chicken and veggies are cooked. When the chicken is done shred it and add it back into the soup. Now cook your rice according to your package and add it to the soup. Mix it and enjoy. 

Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients:

2 lbs Ground Beef

6 Bell Peppers

3 Spoonfuls of Garlic

2 Cans of diced tomatoes

3 Cans of tomato Sauce

2 C Beef Broth

2 C Cooked Rice

4 T Italian Herb Seasoning

Sprinkle of Cumin

Sprinkle of Salt and Pepper

Directions:

In a skillet or Dutch oven, add your ground beef and garlic. Cook till the ground beef is done. Now add the ground beef to your slow cooker, or keep it in the Dutch oven. Add your diced tomatoes, tomato sauce, bell peppers, beef broth, Italian herb seasoning, cumin, salt, and pepper.  Stir to combine. Cook in a slow cooker for 6 hours on high or 8 hours on low. If you are doing it in a saucepan pan then cook till peppers are soft.  When it's all done, cook your rice according to the package. You will need about 2 cups of cooked rice. Now keep this in mind. If you want to freeze some of the soup, do not add the rice to the pot. Take out what you need for dinner, and add the rice to that. That way, you can freeze this soup easily and with no rice in it. 

Eat and enjoy!

Tot Waffles with Sausage and Gravy

 

Tot Waffles with Sausage and Gravy

Ingredients:

Tater Tots

Cheddar Cheese

Sausage

Peppered Gravy Packet

Directions:

In a waffle iron, spray it with non-stick spray. Now take your tater tots and line them all inside the waffle iron. I start putting them around, then I fill in the middle. Once it's filled in, I top it with a good amount of cheddar cheese. I cook till the cheese is golden. I take them out. While you are cooking them, work on browning your sausage. Make your gravy according to the packet, and add in your sausage. Set aside. Once you have your tater tot waffles done, you can top the waffles with the sausage and gravy. 

Bowtie Pasta Bake

 

Bowtie Pasta Bake

Ingredients:

Jovial GF Bowtie Pasta or any non GF Bowtie Pasta

1 packet of Italian Seasoning

Jar of Pasta sauce

Mozzarella

Italian Herbs

Directions:

In a pot, boil the pasta according to instructions, and then strain it. Add it to a bowl and then add your pasta sauce and your Italian dressing mix. You can use two packets if you want. I just used one.  Stir to combine. Pour it into a baking dish and top with mozzarella cheese. Then add Italian herbs on top, and you can also add red pepper flakes if you would like. Bake it till the cheese is melted and bubbly. Serve it with garlic bread.

Ham Potato Leek Soup

 Ham Potato Leek Soup

Ingredients:

7 Potatoes Diced into a small dice

1 lb. of Ham, diced

 (You can find it already diced in your store)

1 Leek cut

1 1/2 boxes of Chicken broth

Cream of Chicken Soup

1/2 C Flour

3 T Garlic Powder

2 Tsp Pepper

3 Tsp Salt

1 Handful of shredded cheese

2 Heavy Cream

Directions:

Dice your potatoes into small chunks. You can leave a peel or not; it's up to you. We do not care if there is a peel or not. Add it to a saucepan pan Add your ham, and then slice your leeks thinly and add them to the pot. Add in your chicken broth and cook it till the potatoes are fork-tender. Now add in your cream of chicken soup, heavy cream, flour, seasonings, and cheese. Whisk till combined. I used King Arthur Measure by Measure GF flour for this soup and highly recommend it for all uses in thickeners. Cook until the soup has thickened. 

Roasted Broccoli, Peppers with Feta and Shrimp

 

Roasted Broccoli, Peppers with Shrimp and Feta

Ingredients:

Broccoli

2 Peppers

Feta Cheese

Olive Oil

1/2 C Soy Sauce

1/2 C Teriyaki Sauce

3 Spoonfuls of Chili Crisp

3 Spoonfuls of Garlic

2 T Gochujang 

Shrimp

Directions:

In a bowl, mix your teriyaki, soy, chili crisp, garlic, and gochujang and whisk till combined. Add your shrimp to a bag and pour in the marinade. Take out all the air and close it. Let it chill overnight. 

The next day, cut up your broccoli and peppers. Put them in a bowl and add garlic and olive oil to coat. Dump onto a cookie sheet and bake at 400 degrees for about 45 minutes or until broccoli is soft and roasted. While the broccoli is cooking, you can cook your shrimp. Remember, shrimp cook fast, so they only need to cook for a few minutes. When they are done, add them to a bowl. When the broccoli is done, add it to the bowl and add your feta. If your bowl has a lid, then add the lid and shake till combined. If there is no lid, then just stir till combined.

Roasted Broccoli and Peppers with Feta

 

Roasted Broccoli and Peppers with Feta

Ingredients:

Broccoli

2 Peppers chopped

Minced Garlic

Sprinkle of Garlic Powder

Sprinkle of Onion Powder

Olive Oil

Feta

Directions:

Chop your broccoli into small pieces and add it to a bowl. Chop your peppers and add them to the broccoli. Mix it all up. Now, take the mixture and spread it on a cookie sheet, making sure it's all flat. Take your minced garlic and add it to the broccoli, putting Spoonfuls everywhere and then mixing it gently.  Drizzle olive oil over the broccoli mixture, and add your garlic and onion powder. Mix gently. The oven needs to be on 400, and add your cookie sheet. Bake till the broccoli and peppers are roasted and soft. Add course salt to a bowl. Sprinkle in feta and mix it up. Eat and enjoy!

Asian Bacon and Cabbage Tacos

 

Asian Bacon Cabbage Tacos

Ingredients:
1 head of purple cabbage

peppered bacon or whatever bacon you choose, thick-cut

Matchstick-cut carrots

2 spoons of Chili crisp

1 T Gochujang Sauce

2 T Soy Sauce

1 Lime

Directions:

Chop your bacon into pieces and put it in a deep skillet. Cook till almost crispy. While the bacon is cooking, cut the cabbage into pieces. Put it in a bowl and add half a bag of carrots. Mix it up. Add it to the bacon and cook till the cabbage is cooked down. Add chili crisp, Gochujang sauce, 2 T soy sauce, and one lime squeezed. Stir till combined. Cook until all ingredients are cooked through and serve on corn tortillas, flour tortillas, or lettuce. Add cheese and sour cream.

Roasted Garlic Tomato Soup

 

Roasted Garlic Tomato Soup

Ingredients:

8 Tomatoes

8 Garlic Cloves

Olive Oil

1 C Heavy Cream

1'4 C Grated Parm

Shaved Parm

1 C Chicken Broth

2 T Italian Seasoning

Directions:

Cut tomatoes in half and then cut each half the quarters. Place them in a baking dish and add the garlic cloves. Drizzle olive oil over them and sprinkle with salt and pepper. Preheat the oven to 450°F and put them in the oven. Roast the tomatoes till they are soft, which takes about 20 minutes. Take it out and put it all in a bowl and use a mixer or immersion blender and combine the garlic and tomato. Pour it into a pan and add your heavy cream, grated Parmesan, and 1 C chicken broth. Add Italian herbs and combine. Cook till it is hot and serve it with warm bread.

Gluten Free Chili Mac

 

Chili Mac

Ingredients:

2 lbs. Ground Beef

2-3 Spoonfuls of Garlic

1 large can of tomato sauce

1 C Beef Broth

1 T Chili Powder

2 Tsp Cumin

1 Box of GF Pasta or Regular pasta

Directions:

Start by adding your garlic to a pan and then add your ground beef. Begin browning it. While it's cooking, start your water for pasta. When it is boiling, add your pasta. Once the ground beef has been cooked, drain any grease and add it back to the pan. Add in your cup of beef broth, chili powder, and cumin. Drain your pasta and add it to the ground beef mixture. Stir to combine. 

Gluten Free Mexican Fry Bread

 

 

This recipe idea was given to me by a good friend Jen whom I met online, and we haven't stopped talking since. She often gives me ideas and supports not only me but my blog. So, this post is for her <3

Mexican Fry Bread

Fry Bread:

2 C Gluten Free Flour

1 1/2 T Baking Powder

1 Tsp Salt

1 1/4 C Warm Milk

Chicken:

Chicken Tenderloins cut into chunks

Sprinkle of chili powder

sprinkle of cumin powder 

Spoonful of Chili Crisp

Toppings:

Pico De Gallo

Sour Cream

Cilantro

Lime

Directions:

Cut your chicken into chunks and add them to a bowl. Give a good sprinkle of chili powder and cumin. Get a spoonful of Chili crisp and add it to the chicken. Mix well. In a skillet, add a splash of oil and heat it up. Add your chicken and cook till the chicken is done. Put it in a bowl and set it aside.

In a stand mixer bowl, add your flour, baking powder, and salt. Add your warm milk to it. Turn on the mixture and let it mix till it turns into a ball. Take it out and knead it on a floured surface. Make medium-sized balls and flatten them out. Make a hole in the middle.  Fill a pan with oil and heat it up. Once the oil is heated, you can add the bread. Once the oil is hot, you will need to watch them closely as they will cook fast. Take them out and lay them on a paper towel. 

Now, in a bowl, add your sour cream, cilantro, and lime juice. Mix till combined. 

Now you will layer the dish. Take your fry bread and top with some of the chicken. Add Pico de Gallo to it and top with sour cream.  Sprinkle with salt. 

Gluten Free Chicken Pasta Salad

 

Chicken Pasta Salad

Ingredients:

Dressing:

1/2 C Mayo

4 Tsp Dijon Mustard

2 Tsp minced garlic

2 T Lemon Juice

1 T White Wine Vinegar

2 Tsp Worcestershire Sauce

1/2 Tsp Salt

1 Tsp Cracked Black Pepper

1/2 C Olive oil

1/2 C Grated Parmesan

Chicken:

Raw chicken tenders diced

Heavy amount of grated Parmesan

Pasta:

GF Bowtie Pasta

Cherry Tomatoes cut in half

Bacon Crumbles

Directions:

In a skillet, drizzle a little bit of avocado or canola oil. Cut your chicken into small chunks. Add it to a bowl. Add in a decent amount of grated Parmesan. Heat the oil until it's hot, then add your chicken. Let it cook till it's cooked and golden. Set it aside to cool. In a bowl, combine your mayo, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, pepper, grated Parmesan, and sugar, whisking until well combined. Slowly drizzle in your olive oil, whisking as you drizzle. When it's completely mixed, set it aside. Boil your pasta according to the directions, while it's boiling, cut up your cherry tomatoes, and add your bacon. When the Pasta is done, run it under cold water to cool it down. Add it to a bowl and add your tomatoes and bacon. Mix till combined. Add your cooled chicken and then add in your dressing. Combine till it is all coated. Eat and enjoy!

Chicken Tortilla Soup

 

Chicken Tortilla Soup

Ingredients:

2 C Shredded Rotisserie Chicken

1 large can of crushed tomato

1 small can of Rotel with chilis

1 small carton of heavy cream

2 T Butter

3 Tsp Minced Garlic

2 T GF Flour

1 C Shredded Cheese

1 32-oz box of chicken broth

2 T Chili Powder

2 T Cumin

Directions:

In a large saucepan pan add your 2 T butter and let it melt. Then add your garlic and cook it for a few minutes. Add 2 TB flour, whisk it. Now add your crushed tomatoes, chicken broth, Rotel (Drained), heavy cream, cheese, spices, and cream of chicken soup. Whisk till all is combined. Let the soup cook till it has thickened. 

Serve with cheese and sour cream.

Jalapeno Popper Cheese Balls

 

                                                                                    

    Jalapeno Popper Cheeseballs

Ingredients:

5 jalapenos

1 box of cream cheese softened 

1 Container of shredded pepperjack

1 C Sour Cream

1 package of bacon crumbles

1 C Green Onions

3 1/2 C Gluten Free Panko

Directions:

Take your jalapenos and cut them open, remove seeds and dice them. Set it aside in a bowl. Add your green onions chopped, 2 C gluten free panko, bacon, pepperjack cheese, sour cream and cream cheese. Now take a spoon and mix it together as best as you can. I ended up using my hands to mix it together.  Now take another cup and half of panko and lay it on a sheet of aluminum foil. Make balls with the jalapeno mixture and roll them in the panko mixture. Put them on a cookie sheet. Do this till they are all done and put them in the freezer till they are hardened. Preheat oven to 400 and bake them. 

Gluten Free Sweet and Smokey Bruschetta Chicken

        Gluten Free Sweet and Smokey Bruschetta Chicken  

Ingredients:

1 Container of Sweet and Smokey Porq Panko GF

1 egg

Chicken Breasts cut thin

Salt and Pepper

1 Pint of Cherry Tomatoes

Garlic Cloves

1/4 C Sliced thin basil

Balsamic Glaze

Mozzarella slices or balls cut in half

Directions:

Take your slices of chicken and trim them. Set them aside. Next in a bowl crack an egg and whisk it and set it aside. Now take your gluten free panko and pour it onto an aluminum foil or plate. Take your chicken slices and tip them in egg, salt, pepper, then panko. Lay them on a cookie sheet or glass baking dish. Pour out the tomatoes, and 2 garlic cloves chopped. Bake in the oven at 400 till chicken is done and panko is crispy. When they are done lay them on a platter surrounded by the roasted tomatoes, garlic. Add your fresh basil and mozzarella to the top and drizzle with balsamic glaze. Enjoy!      

Gluten Free Broccoli Cheese Soup

 

Broccoli Cheese Soup

Ingredients:

2 heads of broccoli

1 stick of butter 

1 32 oz box of Chicken broth

16 oz heavy Cream

1 2C bag of Colby Jack or whatever cheese you want

1/4 C Measure by Measure King Arthur Flour GF

1 T Salt add more if needed

1 T Pepper

Directions:

Cut up your broccoli into small chunks and set them aside. In a pan add your stick of butter and melt it. When it is melted, add in your flour, salt and pepper. Whisk till combined. Now add your heavy cream and chicken broth and whisk till its all combined and smooth. Add in your cheese. Whisk till its smooth and the cheese has melted. You will cook it on low till the broccoli is tender but not mush. The liquid will thicken up. When the broccoli is tender then turn it off and enjoy!