2-4 boneless skinless chicken breasts (can be frozen)
1 C chicken broth
1 C salsa
1 can corn, drained
1 can black beans, drained
1 pkg taco seasoning
1/2 C sour cream
1 C grated cheese
Place chicken in crockpot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken with a slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in the crockpot, mix until well blended. Replace the chicken. Serve with rice.
*Also very good if you shred the chicken back into the sauce and serve in tortillas or as a salad. I usually add the cooked rice to the sauce to thicken it up if I am going to do this. You can easily increase the ingredients by 1/2 to serve up to 20 people.
Sunday, March 1, 2009
Russian Chicken (Kristine Nielsen)
One 8 oz bottle russian dressing
One packet onion soup mix (Liptons is GF)
1 C apricot pineapple jam
Enough boneless chicken breasts to cover a 9x13 pan
Preheat oven to 375 degrees. Mix the dressing, soup mix and jam in the baking pan. Put the chicken in and turn to coat them in the mix. Bake for 35-45 minutes or until chicken is done. Serve over jasmine rice.
**Add a little bit of water to your dressing bottle and shake it to get all the dressing and pour it into the pan for a little extra sauce.
***Frozen chicken works great.
****This also works great in a crockpot.
One packet onion soup mix (Liptons is GF)
1 C apricot pineapple jam
Enough boneless chicken breasts to cover a 9x13 pan
Preheat oven to 375 degrees. Mix the dressing, soup mix and jam in the baking pan. Put the chicken in and turn to coat them in the mix. Bake for 35-45 minutes or until chicken is done. Serve over jasmine rice.
**Add a little bit of water to your dressing bottle and shake it to get all the dressing and pour it into the pan for a little extra sauce.
***Frozen chicken works great.
****This also works great in a crockpot.
Friday, February 27, 2009
Chewy cranberry oatmeal cookies (Recipezaar #56744)
1 1/2 C GF flour (I like the asian rice flour or bean flour blend)
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
1/2 tsp cinnamon
2 1/2 C GF oats
1 C butter, slightly softened
1 C brown sugar
1/2 C sugar
2 large eggs, beaten lightly
1 tbsp honey
2 tsp vanilla
6 oz dried cranberries
5 oz chopped pecans
Preheat oven to 350 degrees. Line baking sheets with parchment.
Mix dry ingredients together and stir in the oats. Beat the butter and sugars together until light and fluffy. Add the eggs, then scrape down the bowl. Add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. Drop by tablespoonfuls about 2 inches apart on baking sheet. Bake for about 9-11 minutes, until centers are soft but no longer look wet. Let cool on pan for 5 minutes then transfer to rack.
**You can also freeze the dough in a log. When you remove it from the freezer, let it sit for about 15 minutes, then slice into 3/16" slices and bake as directed.
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
1/2 tsp cinnamon
2 1/2 C GF oats
1 C butter, slightly softened
1 C brown sugar
1/2 C sugar
2 large eggs, beaten lightly
1 tbsp honey
2 tsp vanilla
6 oz dried cranberries
5 oz chopped pecans
Preheat oven to 350 degrees. Line baking sheets with parchment.
Mix dry ingredients together and stir in the oats. Beat the butter and sugars together until light and fluffy. Add the eggs, then scrape down the bowl. Add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. Drop by tablespoonfuls about 2 inches apart on baking sheet. Bake for about 9-11 minutes, until centers are soft but no longer look wet. Let cool on pan for 5 minutes then transfer to rack.
**You can also freeze the dough in a log. When you remove it from the freezer, let it sit for about 15 minutes, then slice into 3/16" slices and bake as directed.
Tomato Basil Soup (Janay Bailey)
4 cans diced tomatoes
4 C tomato juice
12-14 washed fresh basil leaves (I have also used dried)
1 C heavy cream
1/4 lb butter
salt and pepper to taste
Combine tomatoes and juice in a sauce pan. Simmer on med low for about 30 minutes. Add in basil and puree with a hand blender, or pour into a blender in batches. Return to sauce pan and add cream and butter while stirring over low heat. Serve with a sprinkle of parmesan cheese or a dollap of pesto.
**This also freezes well. I freeze it in portion size containers and then just defrost in the microwave and eat.
4 C tomato juice
12-14 washed fresh basil leaves (I have also used dried)
1 C heavy cream
1/4 lb butter
salt and pepper to taste
Combine tomatoes and juice in a sauce pan. Simmer on med low for about 30 minutes. Add in basil and puree with a hand blender, or pour into a blender in batches. Return to sauce pan and add cream and butter while stirring over low heat. Serve with a sprinkle of parmesan cheese or a dollap of pesto.
**This also freezes well. I freeze it in portion size containers and then just defrost in the microwave and eat.
Not your average oven ranch chicken (Mama, what's for dinner)
3/4 C crushed GF corn flakes
3/4 C grated parmesan
1 envelope ranch dressing mix
1/2 C melted butter
8 Chicken breast halves
Mix together cornflakes, parmesan cheese and ranch packet.Dip chicken in melted butter then roll in dry mix. Place in a greased casserole dish and sprinkle with remaining dry mix. Bake at 350 degrees for 45 minutes.
**You can also cut your chicken into strips and make baked chicken strips for the kids.
3/4 C grated parmesan
1 envelope ranch dressing mix
1/2 C melted butter
8 Chicken breast halves
Mix together cornflakes, parmesan cheese and ranch packet.Dip chicken in melted butter then roll in dry mix. Place in a greased casserole dish and sprinkle with remaining dry mix. Bake at 350 degrees for 45 minutes.
**You can also cut your chicken into strips and make baked chicken strips for the kids.
Baked Ziti (Julie)
1 lb italian sausage or lean ground beef
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted
Fiesta Chicken and Rice (Benson GF cookbook)
4 boneless skinless chicken breasts
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.
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