Chicken and Mushrooms over Rice

Chicken and MushroomsThis is more of a comfort food dish – full of boneless chicken, baby bella mushrooms, some delicious spices, with a nice creamy sauce that I’ve served over a bit of rice. I love baby bella mushrooms, they taste so great in dishes like this – but you can substitute in any mushrooms that you enjoy.

chickenandmush5

Ingredients:
1 pound skinless, boneless, chicken thighs
1/4 cup sweet rice flour
salt and pepper to taste
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
1 pound sliced baby bella mushrooms
2 garlic cloves, minced
1 cup chicken broth (I use low sodium)
1 tablespoon dried rosemary
1/2 cup fresh grated Parmesean cheese
1/2 cup cream

*Cooked rice to package directions or other gluten free grain of choice for serving over.

chickenandmush4

In a small bowl combine the sweet rice flour, salt, pepper, and paprika. Dredge each piece of chicken on through the flour mix on both sides until lightly covered.

In a large skillet over medium high heat cook the chicken in the olive oil and butter. for 6-7 minutes on each side, until it’s becoming a golden brown.

Reduce the heat to medium and either remove the chicken from the pan or move the chicken to one side of the pan. Add the mushrooms and garlic. Sautee for about 2 minutes, then add in the chicken broth and rosemary. Free free to give a little bit of salt and pepper here again if you like. Add the chicken back to the pan or spread it evenly across the pan if you’ve left it in. Allow the chicken and mushrooms to simmer in the broth for about 10 minutes. If the chicken pieces aren’t fully covered you may want to flip them after 5 minutes.

Move a bit of the chicken and mushrooms to the side once again, and add in the cream and cheese. Carefully stir in well – and then move the chicken back to allow it to soak in the delicious cream and cheese. Allow to just heat the cream at this point – a couple of minutes will do.

Serve hot, over top rice in a bowl or another favorite gluten free grain. Makes 4 larger servings. Enjoy! Makes great leftovers for lunch the next day too.

chickenandmush2

Advertisements

Slow Cooker Chicken Thai Soup

Chicken Thai SoupSince I love to use the slow cooker so much, I wanted to make another delicious soup. This one is a mild Thai style soup, however you can easily make it hot and spicy if you prefer. It’s full of vegetables and a delicious coconut milk base – and quite easy to put together. I served a bit of rice on the bottom of the bowls, and with a side salad it made for a filling meal. This is another meal that reheats perfectly the next day (which is always a plus for me!).

chickenthaisoup2Ingredients:
1 13 oz can coconut milk
3 cups chicken stock
3 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons fish sauce (most are gluten free, double check)
2 tablespoons freshly grated ginger
4 garlic cloves, minced
1 pound chicken breasts, cut into 1″ pieces
1/2 white onion, sliced
1 red bell pepper, seeded and sliced
2 medium carrots, sliced
1 cup peas
juice of 1 lime
3-4 tablespoons fresh cilantro

cooked rice for serving

*note if the peas are frozen, place them in the fridge to thaw while the soup is cooking

chickenthaisoup3Place the coconut milk, chicken stock, red curry paste, brown sugar, fish sauce, ginger, and garlic into the slow cooker and whisk it gently together until blended. Then add the chicken, onions, peppers, and carrots. Turn the slow cooker on low and allow to cook for 5 – 5 1/2 hours. About a 1/2 before serving add the peas (adding them at the start is going to turn them into mush, so I add them when I start cooking the rice) Right before serving add the lime juice and top off with cilantro. Serve over hot rice. Makes a great main dish for 4, or side for 6-8. Enjoy!

Southwest Chicken Skillet Tacos

fajita1I wanted to keep these tacos simple. 1 pan – not much to clean up. I wanted them healthy, but still with some cheese and delicious flavors and toppings, and of course they’re still gluten free with using some some gluten free soft tortillas. Fresh bell peppers with chicken and black beans are quite delicious and filling – and I topped it off with a bit of fresh salsa. This also reheated perfectly, and made a great lunch the next day. I love leftovers.

fajita3Ingredients:
2 tablespoons olive oil
1/2 white onion, diced
2 garlic cloves, minced
1/2 pound (about 2 chicken breasts) cut into 1/2″ pieces
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 teaspoon ground cumin
pinch of salt
1 green bell pepper, chopped
1 14 oz can black beans, rinsed and drained
Monterey Jack cheese
gluten free tortillas

additional toppings: salsa, sour cream, fresh cilantro

fajita2In a large skillet over medium heat start the onions and garlic in the olive oil. Allow to cook for 4-5 minutes and soften, then add the chicken and all the spices. Once the chicken has fully cooked, drain any excess liquid – then add the bell pepper, beans, Cook for a few minutes, then lower the heat to low. Top off with a handful of cheese and cover the pan with a lid until the cheese has melted. Place into tortillas, top with any additional toppings of choice and enjoy.

Vanilla Chia Pudding

Vanilla Chia PuddingThis makes a for a delicious and healthy snack or breakfast.It’s so easy, and I can put it together in a few minutes. My favorite is to top it off with a handful of fresh blueberries, but any other fresh fruit or even a handful of nuts tastes great on top. That also makes this very flexible and makes it a perfect breakfast on the go, something I can make the day before and tuck into my bag with me for work.

Ingredients:
3/4 cup milk (almond/dairy/any type is fine)
3 1/2 – 4 tablespoons chia seeds
1/2 teaspoon vanilla extract
1 tablespoon maple syrup

additional fruit or nut toppings

chiapudding2

In a glass jar or other container that seals place the milk, chia, vanilla extract, and maple syrup. (I like mine a little thinner so I use about 3 1/2 tablespoons, for thicker use 4.) Place the lid on tight, give a good shake, and place into the fridge overnight for for 6-8 hours. Top with fruit or nuts in the morning and enjoy!. Makes 1 serving.

Crockpot Butter Chicken

crockpotbutterchickenI love butter chicken, so I’ve made it a bit healthier – and put it in the crockpot, so it’s really easy to make and fills the house with a delightful aroma. This to me is one of the best comfort foods.

butterchicken3

Ingredients:
1 tablespoon olive oil
1/2 white onion, diced
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts cut into 1/2″ pieces
1 14.5 oz can coconut milk
1 6 oz can tomato paste
salt and pepper, to taste
1/2 teaspoon curry powder
2 teaspoons garam masala
1/2 teaspoon fresh ginger
1/2 teaspoon turmeric

cooked rice, or other gluten free grain, for serving

butterchicken2

In a skillet over medium low heat cook the onions and garlic in the olive oil with the curry powder until the onions are translucent, about 5 minutes, then place into the crockpot.

Next add the tomato paste and coconut milk into the crockpot along with the rest of the spices and stir until lightly mixed. Add the chicken, and stir in well. Allow to cook on low heat for 4.5-5 hours. Serve along with rice or other grain of choice. Enjoy!