Modifying recipes to be Gluten Free can be very simple. Here are some recipes that I have found that are quick and easy
Gluten Free
Cajun Chicken Pasta
Ingredients
• 1 Package Gluten Free Linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons Cajun seasoning( check to make sure its gluten free)
• 2 tablespoons butter
• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 4 fresh mushrooms, sliced (optional)
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. *Gluten Free pasta cooks best with olive oil in the water
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Gluten Free
Chicken Alfredo
Ingredients
• 1 Package Gluten Free Fettuccini pasta
• 2 tablespoons butter
• 3 skinless, boneless chicken breast halves - cut into chunks
• 8 ounces mushrooms, sliced (optional)
• 1 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain. *Gluten Free pasta cooks best with Olive Oil in the water
2. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Gluten Free
Green Chile Chicken Enchiladas
Ingredients
• 4 little cans of Las Palmas Green Chile Enchilada Sauce – the smaller cans don’t contain wheat, but the big cans do
• 12 dozen Corn tortillas or ½ dozen Flour Tortillas
• 2 Fresh or jar jalapeños diced up
• Sour Cream
• Shredded Cheese
• 4-5 Chicken Breasts shredded or diced
• Green Chilies (optional or use instead of jalapeños for milder)
Directions
1. Bake chicken in oven with olive oil till thoroughly cooked, then shred when cool and set aside
2. Lay tortillas along the bottom of pan
3. Spoon Green Enchilada Sauce over tortillas till they are covered
4. Spoon out dollops of sour cream on top of sauce
5. Sprinkle a layer of chicken
6. Sprinkle jalapeños or green chilies
7. Sprinkle cheese
8. Repeat steps 1-7 for as many layers as you want, amount of tortillas listed above usually do 2 layers
9. Cook in oven for 30 minutes at 350*
Gluten Free
Herbed Chicken Pasta
Ingredients
• 1 Package Gluten Free linguine
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1/4 cup grated Parmesan cheese
Directions
1. Cook pasta in about 4 quarts of boiling salted water until al dente. Drain. * Gluten Free Pasta cooks best with olive oil in the water
2. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; sauté 2 minutes. Add chicken, salt, basil, and pepper; sauté 5 minutes, or until chicken is done. Add chopped tomato, and sauté an additional 2 minutes.
3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
Gluten Free
Macaroni and Cheese Bake
Ingredients
• ½ package bacon
• 2 chicken breasts
• 1 Package Gluten Free Macaroni
• 1 onion, chopped
• 1 clove garlic, minced
• 3 cups shredded Cheddar cheese
• 2 tablespoons butter
• 3 tablespoons Gluten Free all-purpose flour
• 2 cups milk or half and half
• 3-4 thick slices Velveeta cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain. *Gluten Free Pasta cooks best with olive oil in the water
4. In a medium skillet sauté the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and chicken and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Add the Velveeta cheese(break into cubes to melt faster) and a cup of shredded cheese and stir until melted.
6. Combine cooked pasta, sautéed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last 2 cups of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Gluten Free
Peppered Shrimp and Chicken Alfredo
Ingredients:
• 1 package Gluten Free penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 pound medium shrimp, peeled and deveined
• 1-2 Chicken Breasts cut up
• 1 (16 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley
•
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. *Gluten Free Pasta cooks best with olive oil in the water
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp and chicken, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Gluten Free
Potato Chip Chicken
Ingredients
• 2 pounds skinless, boneless chicken breast meat
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup crushed potato chips
Directions
1. To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Gluten Free
Scrumptious Baked Chicken and Potatoes
Ingredients:
• 5 pounds chicken parts or chicken tenders
• 1 cup water
• 6 potatoes, quartered
• 2 tablespoons olive oil
• 2 teaspoons crushed dried rosemary
• 2 teaspoons crushed dried thyme
• salt and ground black pepper to taste
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Gluten Free
Spanish Rice
Ingredients:
• 1 cup chicken broth
• 1 cup tomato sauce
• 6 slices bacon
• 2 onions, diced
• 1 cup uncooked white rice
• 2 tomatoes, diced
• 2 green bell peppers, diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt and pepper to taste
Directions:
1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes.
Gluten Free
Tequila Chicken Fettuccine
Ingredients
• 1 (16 ounce) package Gluten Free fettuccine pasta
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 3 tablespoons tequila ( I use the little bottles)
• 2 tablespoons fresh lime juice
• 3 tablespoons Gluten Free soy sauce
• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 1/4 red onion, diced
• 1 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 green bell pepper, diced
• 1 1/2 cups heavy whipping cream
Directions
1. In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, in a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccini according to package directions. Gluten free pasta cooks best with olive oil in the water
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.
Gluten Free
No-Flip Oven Pancakes
Ingredients:
• 6 eggs
• 1 c Gluten Free Bisquick mix
• 1/2 t salt
• 1 c milk
• 4 Tbsp butter or margarine, melted
• 2 Tbsp butter or margarine, melted
• Maple syrup
Directions:
1. Beat eggs until will blended. Slowly add flour, beating constantly.
2. Stir in salt, milk, and 4 Tbsp melted butter. Grease a casserole bowl
or large oven-proof skillet (handle must be all metal or removable).
3. Pour batter into cool bowl. Place in a 400 degree oven for 30-35
minutes or until pancake is puffy and browned on top (sometimes my
oven can take up to 40 minutes).
4. Remove from oven. Quickly drizzle with remaining tablespoon of melted butter.
5. Cut pancake into 4 pieces and serve immediately with Maple syrup.
6. Can also serve with powdered sugar and toasted almonds.
