Chicken, Mushrooms, Red Peppers and Tomatoes with a Cream Sauce

Yum. This is a great fall time dinner. It’s warm, comforting, and it’s pretty dang healthy. I love creamy sauces, this went great over rice. I’ve also eaten it without. The roasted red peppers and tomatoes give it a nice flavor, and I could eat mushrooms everyday. I had almost wished I had doubled up on them, but as much as my family likes them, it’s me who craves them.

This dish is not difficult to put together. Most of the time, I can’t sit and watch the pans so closely, so I prefer meals that I can allow to cook for a bit while I am cleaning up. I do find cooking relaxing, I just don’t always have the time.

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Ingredients:
1 large red pepper, sliced
1 large tomato, seeded and cut into slices
2 tablespoons butter
4 chicken breasts
2 garlic cloves, minced
salt and pepper to taste
8 oz mushrooms, chopped
1 cup heavy cream
1/2 cup chicken stock
1 cup Parmesan cheese
1/4 teaspoon dried parsley

Preheat the oven to 375F. Place a piece of aluminum foil on a baking sheet. Cut the tomato and red pepper. Lay them skin side up on the baking pan, and bake for about 20 minutes, until starting to blacken.

While they roast in the oven, take the butter and put it in a larger skillet. Put the heat on medium, and when the butter has melted, add the chicken. Salt and pepper the side that is up, and sear. Once the bottom side is done, flip them over and salt and pepper the side that is already cooked. Sear the other side until it’s a light brown. If the chicken hasn’t fully cooked, this is ok, it will finish cooking later.

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Remove the chicken from the pan and add the mushrooms and garlic. Cook for a couple of minutes until they soften up, then add the chicken stock. Add the heavy cream to the pan, along with the Parmesan cheese. Stir together well to mix. Place the chicken breasts back into the skillet, and add the tomatoes and peppers when they are done roasting. Sprinkle a bit of dried parsley into the pan. Add a bit more salt and pepper, if desired. Turn the heat to medium low, and allow everything to cook together for about 10 minutes.

Makes 4 servings. Goes great alone, or over rice or quinoa.

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Chicken stuffed with Prosciutto, Spinach and Cheese

We’ve had to change how we eat a bit here at home. Not only do we have to be careful with the gluten, my mother is diabetic, so we watch the carbs. Tonight I made this flavorful chicken along with a salad. This made 4 servings, and I’ll have leftovers for my lunch tomorrow. The actual prep does not take long, and I was able to do other things around the house while it was in the oven.

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Ingredients:
1 lb boneless, skinless chicken breasts
8 slices prosciutto
1/4 cup cream cheese (whipped works best for spreading)
1 handful fresh spinach with ends cut off
dried basil (sprinkle on top of the cheese)
salt and pepper, to taste
2-3 tablespoons olive oil

Heat a skillet on medium high heat with the olive oil while you prepare the chicken, and preheat the oven to 350F.

Flatten out the chicken breasts with a meat mallet. 1/4 inch works well. Lay the prosciutto on top (I had to cut the pieces in half.) Spread the cream cheese on top of the chicken breasts and prosciutto, and sprinkle the basil on top. Lay out the fresh spinach on top of that. Carefully roll them from one end to the other. I use toothpicks to hold them together.  Sprinkle some salt and pepper on them.

stuffedchicken3Place the chicken rolls in the hot pan with the oil and brown them on the top and bottom. Brown the seam side first. If you need to adjust the toothpicks, feel free. This will just take a couple of minutes. Then, if you have a oven safe pan, you can place it right in the oven. Otherwise you will need to transfer them to a baking pan. Bake for 30-35 minutes, until they are fully cooked. Remove from the oven, remove the toothpicks and serve.

stuffedchicken2Serve hot, and enjoy!

 

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.

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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.

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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.

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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.

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.

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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

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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!

Arroz Con Pollo (Chicken with Rice)

The first time I had this delicious meal was in Mexico. There’s so many variations of it – and really there’s no wrong way to make it. As long as my chicken isn’t dry and it’s spiced nicely I’m going to enjoy my dinner. This is another one of those meals that reheats fantastically, so I can have a hot lunch the next day.

.chickenwithriceIngredients:
3 tablespoons olive oil
2 garlic cloves, minced
1 cup white onion, finely chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 pound boneless chicken, cut into small pieces
1/2 teaspoon ground cumin
salt and pepper, to taste
1 cup rice
3 cups chicken broth
1 teaspoon saffron
2 1/2 cups mixed vegetables (carrots, peas, green beans, corn, etc) I use whatever I have frozen and let it unfreeze.

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In a large skillet over medium heat add 2 tablespoons of the olive oil and chicken. Salt and pepper both sides to your liking and add the cumin. Cook until lightly browned on both sides and no longer pink. Remove from the pan and set aside.

Add the remaining tablespoon of olive oil, the garlic, onions, and pepper. Sautee for several minutes, allowing to soften. Add rice, broth, saffron, mixed vegetables and chicken back to the pan. Stir well and continue to cook over the medium heat until most of the liquid has evaporated, about 15 minutes. Reduce the heat to low, cover and cook another 15-20 minutes allowing the rice to soften. Serve hot.

Chicken Avocado Burritos

avoburrito1I’ve always liked burritos and tacos. They’re a great meal when I’m having family or friends over since you can build your own. I’d been wanting to make some that were a bit healthier – and I wanted to incorporate turmeric after a discussion I’d been having about it with my mom. So I came up with these delicious burritos for dinner.

Ingredients:
1 pound cooked shredded chicken
1 tablespoon olive oil
1/2 teaspoon turmeric
1/8 teaspoon sea salt
1-2 ripe avocados, diced
1/3 cup fresh cilantro, chopped
1 small jalapeno, diced
1 cup grape tomatoes, chopped
1/2 cup pepperjack cheese, shredded

gluten free tortillas of choice (I used Udi’s)

In a large skillet over medium heat place the olive oil and chicken. Sprinkle the salt and turmeric over both sides of the chicken and cook until no longer pink in the center, then gently shred it.

Prepare the rest of the toppings and combine in the tortillas. Serve warm. Serves 4. Enjoy!

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Chicken Enchilada Casserole

Chicken Enchilada CasseroleThis casserole has all the flavors of a chicken enchilada all wrapped together in one large delicious pan. It’s a great comfort food dish, with delicious spices, chilies and corn. It’s perfect anytime of the year for dinner, and reheats great the next day for lunches.

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Ingredients:
3 cups cooked white rice
1/2 lb cooked chicken breasts, shredded
2 cups gluten free enchilada sauce
1 10 oz can green chilies
1 16 oz can refried beans
1 cup corn
1/8 teaspoon sea salt
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese

chickenenchilada2Cook your rice and chicken. Once that’s ready preheat the oven to 350F. Mix together everything in a 9×9 pan, other than the cheddar cheese and half of the monterey jack cheese.

Top with the cheddar and remainder monterey jack cheese and place into the oven and bake for 25-30 minutes, until the cheese is starting to slightly bubble and brown. Serve hot.

Broccoli, Sweet Potato, and Sausage Oven Omelette

ovenomeletteI made this for a breakfast over the weekend, and it was a hit. What a great meal to start the day with, full of healthy vegetables, delicious sausage, and eggs. I topped it off with just a bit of mozzarella cheese as well. It doesn’t take much prep work, then in the oven for about 35 minutes.

ovenomelette3Ingredients:
1 large sweet potato, or 2 smaller ones, sliced
8 large eggs
2 cups fresh broccoli, chopped and steamed
1 large red bell pepper, sliced
8 oz chicken breakfast sausage
1/2 cup shredded mozzarella cheese
salt and pepper, to taste

ovenomelette2Preheat the oven to 375F. Steam the broccoli just enough to soften it up a bit. Slice the sweet potato and place the pieces into a ring on the bottom of a 9″ pie pan. In a large bowl, whisk the eggs together, then add the sliced peppers, broccoli, and sausage. Pour the egg mixture over top the sweet potatoes, then add the salt, pepper, and cheese. Bake for about 35 minutes.

*I often place my sweet potatoes in the microwave for just a minute before cutting to make them a little easier to cut. Be careful handling them if you choose to warm them up a bit before cutting.