Saturday, October 31, 2009

Enchilada Casserole

Serves 4

-2 chicken breasts, cut up and cooked (or use rotisserie chicken which is what I always do! COSTCO's rotisserie chicken is gluten free) You can also use ground beef or this shredded pork instead of chicken.
-Enchilada sauce (MCKORMICK ENCHILADA SAUCE packet is gluten free....this is the only gluten free enchilada sauce I have found so far)
-1/2 cup sour cream (KNUDSEN and DAISY are gluten free)
-corn tortillas
-2 1/2 cups cheddar cheese

Mix cooked chicken pieces in a bowl with the sour cream and 1/4 cup enchilada sauce.

In a greased, square baking dish, spoon a few spoonfuls of enchilada sauce so it covers the bottom of dish. Then lay corn tortillas in one layer across the bottom of the dish (you may have to break the tortillas in half and quarters to make it all fit). Next spoon some more of the enchilada sauce over the corn tortillas so they are completely covered (no dry spots). Pour chicken mixture over top and spread out in an even layer. Add a layer of cheese. Put another layer of corn tortillas on top of this. Spoon some more enchilada sauce and spread so that the tortillas are completely covered. Add a layer of cheese. Add one more layer of tortillas and cover again with plenty of enchilada sauce. Top with cheese and bake at 375 degrees for about 20 minutes or until cheese is bubbly.

I usually serve this with refried beans (OLD EL PASO, SAFEWAY brand, and AMY'S KITCHEN brand are gluten free) and Spanish rice (ZATARAN'S, MAHATMA, and OLD EL PASO mixes are gluten free).

You can double this recipe and make in a larger baking dish to feed more people.

Thursday, October 29, 2009

Marinated Grilled Chicken

Serves 6
Marinated Chicken

1 1/2 cups Italian Salad Dressing (WISHBONE is gluten free)
1/2 cup WHEAT FREE soy sauce (SAN-J WHEAT FREE TAMARI, LA CHOY, and BRAGGS AMINO are gluten free)
1/4 cup Worcestershire sauce (LEA AND PERRINS)
2 Tblsp. Dry mustard
1 Tblsp. Pepper
1/4 cup lemon juice
2 1/2 tsp. Salt
1 1/2 garlic cloves, minced
3-4 lbs. chicken breasts

1. Mix ingredients. Pour over chicken pieces in ziplock bag.
2. Marinate chicken in refrigerator at least 1 hour
3. Grill or broil

I serve it with vegetables or a green salad (HIDDEN VALLEY RANCH DRESSING is gluten free) and twice baked potatoes.


Basically you bake as many potatoes as you want, then cut them in half. Carefully scoop out the insides of each half into a large bowl. Mix with sour cream (DAISY and KNUDSEN are gluten free), butter, salt and pepper to taste, cheddar cheese, and a chopped onion. Once it is adequately mixed, refill each empty half of the potatoes. Place potatoes on a baking sheet and bake in an oven at 350 degrees until the tops of the potatoes are browned (about 15 minutes).

Tuesday, October 27, 2009

Honey Lemon Chicken

Serves 4

4 whole chicken breasts, cut up
1 c. honey
1/2 c. lemon juice
1 tsp. minced garlic
Salt to taste
Pepper to taste

Place chicken pieces in casserole. Combine honey, lemon juice, garlic, salt and pepper. Pour mixture over chicken and bake in 350 degree oven for approximately 1 hour. Baste occasionally.

I usually serve this with rice and some sort of veggie. It's cool because all ingredients are gluten-free naturally!

Wednesday, October 21, 2009

Potato Chip Chicken

Serves 4

This recipe is from Good Morning America

-Four 6- to 8-ounce chicken breasts (you can use also use chicken cutlets or chicken thighs with bones, if desired)
-6 ounces potato chips (LAYS and RUFFLES are gluten free)
-1 clove garlic, minced
-4 tablespoons of butter
-1/4 tsp. ground black pepper


1. Preheat oven to 450 degrees F.

2. Melt butter in microwave. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back and forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown.
Serves 4

Recipes courtesy of GMA. Copyright ©2003

You can serve with mashed potatoes or risotto and some vegetables.

Tuesday, October 20, 2009

Slow Cooked Pork

Serves 8

-1 large onion, sliced
-2 1/2 pounds boneless pork loin roast
-1 cup hot water
-1/4 cup white sugar
-3 tablespoons apple cider vinegar (most REAL apple cider vinegars like BRAGGS or HEINZ are safe....but if they are apple cider FLAVORED vinegar they are NOT safe)
-2 tablespoons WHEAT FREE soy sauce (SAN-J WHEAT-FREE TAMARI, or LA CHOY Soy Sauce [although not truly soy sauce], and BRAGG'S LIQUID AMINO are gluten free)
-1 tablespoon ketchup (HEINZ Ketchup [DO NOT USE ORGANIC HEINZ as it is not gluten free], ANNIE'S ORGANIC Ketchup, or TRADER JOE'S ORGANIC Ketchup are gluten free)
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-1/4 teaspoon garlic powder
-1 dash hot pepper sauce, or to taste (TABASCO, FRANK'S RED HOT, or TRADER JOE'S HOT SAUCE are all gluten free)


1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

I like to serve this over white or brown rice and then add a side of steamed veggies. You can also serve this in a CORN tortilla with sour cream and any other of your favorite condiments.

Monday, October 19, 2009

Betty Crocker Gluten Free Mixes

These make an easy, gluten free dessert. I've seen these mixes in a few of my local grocery stores (in the baking aisle). The only thing to watch for is if the recipe calls for gluten-free vanilla, make sure your vanilla extract is gluten free. MCKORMICKS and KIRKLAND brand are gluten free for sure.

The cookies taste good but they end up being very crispy...not the chewy, soft homemade cookies you're expecting. The brownie mix turned out quite delicious....especially paired with vanilla ice cream :) I have the cake mixes that I still need to try but I imagine they are good.

Taco Soup

Serves about 6

Dump in pot all the following ingredients and boil for at least 20 minutes:

1 lb. cooked ground beef
1 chopped onion
1 pkg. MCKORMICK taco seasoning
2 15 oz. cans of beans (kidney, pinto, long as they are plain and don't have flavoring)
1 15 oz. can of corn
2 15 oz. cans of diced tomatoes (I always use HUNT'S)
1 chopped green pepper (optional)
water (enough to cover all ingredients and make it "soupy")

Top with shredded cheddar cheese and crushed tortilla chips (MISSION, SANTITAS, TOSTITOS are all safe options).