Teriyaki Grilled Chicken

For 2 Chicken Breasts
(Approximately)

- Ingredients -
1 cup of water
1 cup of GF Soy Sauce
1 TB of Garlic
Half a package of Green Onions diced up
2 big spoonfuls of Brown Sugar

- Instructions -
1- In a bowl or ziplock bag combine the water and GF Soy Sauce
2- Add the rest of the ingredients to this mix.
3- Let the chicken marinade for a few hours

 (Tip* Add less water to the mix if you only have an hour or so to marinade, if you have all day to marinade, add more water)

We cook this meal with White Rice and lots of grilled veggies! Onions, Red and Green Peppers, Zucchini and Squash! One of our favorites!!

Chicken Fried Rice

YIELD: ABOUT 4 SERVINGS

FRIED RICE

Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 Chicken Breasts
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Cut Chicken up into small pieces (I put them in a bowl and go to town with my kitchen scissors), cook pieces in a skillet and set aside. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Add the cooked chicken pieces. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

Cream of Chicken Soup

This recipe makes one cup! (So triple the recipe for 3 cups etc.)

Ingredients
1 cup milk
3 tbs of GF flour
1 tbs butter
1 tsp chicken bullion granules or one cube
1/2 tsp salt to taste

Instruction
1. Wish together milk and flour
2. Add the remaining ingredients and heat to a boil while whisking till fully dissolved.
3. Reduce heat until thickened

Grilled Stuffed Chicken Italiano

Ingredients per serving

• chicken breast
• red bell pepper cut into strips
• baby spinach leaves
• String Cheese
• Zesty Italian dressing for basting

There are three ways to prepare this meal! hard medium and easy!

-- Hardest --

1. Preheat indoor or outdoor grill to med-high.
2. Butterfly the chicken breasts*
3. Place about 5 baby spinach leaves in middle, slightly to one side.
4. Put roasted red pepper, and Weight Watchers String Cheese on top of spinach.
5. Roll like a cigar, and put 1-2 toothpicks on ends to hold together well.
6. Grill for 5 minutes, turn and grill 5 more minutes. Check for doneness and turn again if needed, until cooked through (10-15 minutes depending on you grill and thickness of chicken).
7. Serve as is or slice to ensure chicken is fully cooked Through.

--Medium--
1. Butterfly your chicken breast open
2. Cook it about 80% of the way through in a pan covered in zesty Italian dressing.
3. Lay some spinach leaves on top of the chicken breast
4. then peel string cheese (about 10 pieces) and lay it over top of the spinach.
5. Lay red peppers down on top of the cheese
6. cover with a lid and turn heat to low
7. Let The vegetables steam, cheese melt and the Chicken cook through for about 5 minutes.
8. Enjoy!

Tip: I'll lay a few more cheese strips over the red peppers in the opposite direction so when it melts it kind of holds the bell peppers on top of the chicken.

-- Easy --
1. Cut your chicken breast into small bite-size chunks
2. Cook in a skillet with zesty Italian dressing
3. Add chopped up spinach, chopped up red peppers, and chopped up string cheese.
4. Cover with a lid and let the cheese melts and the veggies steam up for about five minutes
5. Enjoy!  

Hawaiian Haystacks

I'll apologize ahead of time… this recipe is for a large group so whenever I make it for my family I estimate servings. Also, there are a few ingredients that have a ridiculous measurements ha ha ha. I got this recipe from my brother Ryan and thats literally the way he told me to make it but it works every time!


3 Cans of Cream of Chicken Soup (I use a GF Recipe found here)
Milk
4 Cooked chicken breasts
Ketchup
Mustard
2 big tbs of Brown Sugar
Rice

1- Start rice
2- chop chicken into small chunks, cook and set aside.
3- in a sauce pan mix milk with 1/2 can of milk per can of soup and heat through.
4- add ketchup ("squirt, squirt, squuuuuuuUUUIRT!")
5- add mustard ("squirt!")
6- add brown sugar
7- heat through
8- add chicken to mix

pour soup mix over rice and cover in toppings

Toppings
-------------------------------------------
Cheese
Tomatoes
Bell Peppers
Choi Noodles
Pineapple
Peas
Green Onions

Chicken Enchiladas

1 Can of Cream of Chicken soup
(to make this GF I use the mix from Moms Place or you can use this recipe)
1 Can of Diced Green Chilies
8 oz tub of Sour Cream
2-3 Chicken Breasts
Corn / GF Flour Tortillas (I use the GF flour tortillas from Moms Place)
Shredded Fiesta Blend Cheese (this amount is total preference)

Defrost chicken and chop into tiny pieces (I put my chicken into a bowl, grab my kitchen scissors and go to town!) Preheat oven to 350.  In a mixing bowl, combine the Cream of Chicken, Sour Cream, Chilies and Chicken. Spray a 9x13 dish, lay out a tortillas and scoop about 2 spoon fulls of the mix into the tortilla. Sprinkle some cheese on top and roll up.  Do this until your about 3/4th's of the way through the mix. Spread the remaining mix over the top (make sure you cover all of it or else it'll burn the tortillas) sprinkle with cheese and cook for 30 minutes! Let sit for a few minutes before you serve because it is KILLER hot!

Serve with Salsa!

Alfredo Sauce

The Most Addictive Alfredo Sauce EVER!

1/4th Cup Butter

1/2 Cup Cream Cheese (1/2 Brick) *don't use low fat

1/2 Cup Milk

1/2 Cup Grated Parmesan Cheese
Melt butter and Cream Cheese. Add Milk. Bring to a a low simmer. Add Parmesan Chesse and allow to thicken. Add some seasoning to taste, my favorite is garlic powder with parsley.

Asparagus, Chicken & Quinoa

 

PRINT

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hour

 

Light Asparagus, Chicken & Quinoa Bake is filled with leeks, bacon, asparagus and extra sharp white cheddar for a flavor packed dinner that is so good, you won't believe it is lightened up!

Author: Danielle | Krafted Koch

Recipe type: Casserole

Serves: 4-6

INGREDIENTS

• 1 c. chicken broth
• 2 c. milk
• ½ c. Masa corn flour (you can substitute all-purpose flour)
• 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
• ¾ c. uncooked quinoa
• ½ lb. chicken, cut in small strips
• ½ c. cooked bacon, crumbled
• ½ c. leeks, chopped
• 1½ c. asparagus, cut in 2" pieces
• ⅔ c. extra sharp white cheddar, shredded

INSTRUCTIONS

1. Preheat your oven to 375°.
2. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.
3. In a large bowl, fold together the sauce with the quinoa, chicken, bacon, leeks and asparagus and pour into a 10"x10" sprayed baking dish. Top with the shredded cheese and bake for 40-50 minutes covered until the quinoa is sprouted and the chicken is no longer pink. Serve immediately.

Sweet and Sour Chicken

3 to 4 boneless chicken breasts 

2 large eggs 

1 teaspoon of gluten-free soy sauce 

1 cup of gluten-free corn starch 

1 teaspoon of salt a dash of pepper 

1/4 cup canola oil 

3/4 cup sugar 

4 tablespoons ketchup 

1/2 cup distilled white vinegar or or apple cider vinegar 

1 tablespoon of gluten-free soy sauce 

1 teaspoon sesame oil or sunflower oil 

1 teaspoon of garlic

 instructions 

1- preheat the oven to 375° 

2- cube the chicken and set aside in a large bowl

3- mix the eggs and soy sauce together in a small bowl 

4- pour the egg mixture over the chicken and stir until covered 

5- mix together the cornstarch salt and pepper and pour over the chicken. Stir until the chicken is well coated with cornstarch 

6- heat 1/4 cup of oil in a large skillet brown the chicken but don't kick cook it through whisk together the sweet and sour sauce 

7- once the chicken is browned place it in a greased baking dish pour the sauce over the chicken evenly 

8- bake for one hour stirring the chicken every 15 minutes 

9- serve with fried rice and enjoy

Cinnamon Roll Pancakes

INGREDIENTS

• Cinnamon Filling:
• 4 tablespoons unsalted butter, melted
• ¼ cup + 2 tablespoons packed light brown sugar
• ½ tablespoon ground cinnamon
• Cream Cheese Glaze:
• 4 tablespoons unsalted butter
• 2-ounces cream cheese, at room temperature
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• Pancakes: (Can also use a mix, I use Pamela's)
• 1 cup GF flour (I use Pamaleas) 
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil

INSTRUCTIONS

1. To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
2. For the glaze: In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
3. To make the pancakes: Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
4. Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
5. Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

Pretzel Jello

2 cups pretzels crushed 
3 tablespoons of sugar 
3/4 cup margarine melted 
8 ounce cream cheese 
1 cup sugar 
1 8 ounce tub of Cool Whip 
2 small packages of raspberry Jell-O 
2 cups of boiling water
2 10 ounce packages of frozen strawberries not thawed. 

1- mix pretzels sugar and butter together press into a 9 x 13" pan bake at 375 for 8 to 10 minutes

2- let cool 

3- mix cream cheese with 1 cup sugar fold in Cool Whip and spread over pretzel crust

4- chill 

5- combine Jell-O boiling water and berries and pour in bowl

6- place in the fridge

7- once the jello is set, pour over cream cheese layer and chill some more.

8- serve 

Taco Soup

Fry in pot:
1 lb hamburger
1 medium onion diced

Add:
2 cans stewed tomatoes (chopped)
8 oz can of tomato sauce
1 can of corn with juice
1 can kidney beans

Add:
1 pkg taco seasoning
1 can of Rotells (hot medium or mild)

cook for 15-20 minutes. Serve with cheese, sour cream and tortilla chips

Mongolian Beef

1 lb of flank steak, thinly sliced crosswise 

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.  

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Baked Potato Casserole

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on) 
• 1/3 cup olive oil  
• 1 1/2 tsp. salt 
• 1 TBS. freshly ground pepper 
• 1 TBS. paprika  
• 2 TBS. garlic powder  
• 6 TBS. hot sauce 

Topping: 

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 
• 1 c. crumbled bacon  
• 1 c diced green onion 

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing. 

Enjoy!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. 

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.

Baked Spaghetti

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Layered spaghetti casserole topped with french fried onions. A family favorite!

Author: Scooter

Serves: 10

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 large can spaghetti sauce (26.5 ounces)
• 1 tablespoon butter
• ½ cup chopped green peppers (I usually omit or substitute red peppers)
• ⅓ cup chopped onions
• 8 ounces cream cheese
• 2 tablespoons milk
• Fresh grated Parmesan cheese
• French-fried onions (small can)

Instructions

1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
2. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
3. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
4. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
5. Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
6. Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient--don't let them burn.)