Naturally GF Chicken Taquitos(Baked)

 We moved, and thus the reason for not posting for so long.  I still don't have my computer up and running, and our house is chaos!  I should be back to real life soon so come back soon to visit!

Taquitos were one of the foods I was happy to buy at the grocery store.  A couple years ago we were in California and i picked up some homemade taquitos at Trader Joes.  They were so much better than the frozen ones and I wondered why I had never made them before!  We love taquitos and I think they are one of the better Mexican foods without dairy.  Of course you can add some cheese or some creaminess if you desire, but for the rest of us, they are naturally dairy, soy and gluten free.  In the beginning I fried mine, but then saw a recipe from "Our Best Bites," for a great baked version.  Either way you can't go wrong, but the baked version is healthier and easier.

Any meat will do, I like to cook mine in the crockpot with a bunch of spices, but leftover roast or pork would also work.   The steps are so simple:   put shredded meat in a tortilla, roll it up and bake/fry it.   Here is a recipe I use, but this is just a framework, get creative.  We like them dipped in salsa, cafe rio house dressing, or a mixture of the two.

Chicken

Place 4 chicken breasts in a crock pot, cover with spice mixture, and cook on low until it shreds. Add a small amount of water during cooking if needed.

2 t. cumin

1 t. pepper

2 t. salt

2 t. onion powder

2 t. garlic powder

4 t. chili powder

2 T. lime juice

3 T. olive oil 

24 corn tortillas

cooking spray/oil

sea salt

1.  Wrap 4 tortillas in a damp paper towel and microwave for 20-30 seconds so they are soft and pliable.  If they break, spray with cooking spray on both sides before heating.

2.  Place  2-3 T. of shredded meat on the lower third of each tortilla and roll tightly, secure with toothpick.

Repeat process with remaining tortillas.

3.  Place on a cookie sheet with a space between each one.  Spray with cooking spray, or use a mister or pastry brush and oil, and then sprinkle with salt.

4.  Bake 15-20 min. in 425 oven, until edges are golden brown.

5.  Serve hot with your favorite salsa, dressing, or sauce of choice.

*I am linking this to Linda's Gluten-Free Wednesdays, and  Tessa's Allergy Free Wednesdays.

Gluten Free Hawaiian Chicken

Sorry it has been a while!  We went on a quick get a way for Spring Break, and now I am in the process of moving in the next couple weeks.  Life is a little chaotic around here.  Nevertheless, we still need to eat!  This is a staple at our house.  I usually cook a bunch of chicken breasts in the crockpot, then bag and freeze them to use in meals like this one.  You could use a rotisserie chicken or whatever works for you!

Hawaiian Chicken

6 T. gf soy sauce

¾ c. brown sugar(feel free to use less, it is pretty sweet)

2 T. honey

2 ¼ c. water

4-5 cloves of garlic, minced

2-3 in. piece of fresh ginger

1 red pepper, cut into slices(I often use 2)

1 can pineapple tidbits, drained

2-3 cups cooked chicken, in large chunks

1 T. potato/corn starch

1 T. cold water

Combine first 6 ingredients and bring to a boil in a large pan.  Add chicken and reduce to simmer.  Simmer 20 min.  Add red pepper and pineapple and simmer 10 min.  In a small bowl combine remaining starch and water.  Stir and add to mixture.  Boil for 1-2 min. until slightly thickened.  Remove piece of ginger and serve over rice.

This is linked to Linda's Gluten-Free Wednesdays and Tessa's Allergy Free Wednesdays, which both have a ton of great recipes. You definitely need to check them out!

Chicken Wontonless Salad

I used to be one of those people who had to have something crunchy on my salad - croutons, wontons, chineese noodles, chips, etc.  Over the years I guess I have come to appreciate a salad for other reasons other than the unhealthy ones.  I love the dressing on this salad, it looks pretty boring, and if I just saw the recipe I wouldn't have tried it.  However, my good friend made it, and I was hooked after one bite.  It is mild, yet tasty, and very easy to whip up.  As like all my recipes, adapt this to your desires and portions and enjoy!

Chicken Wontonless Salad

2 chicken breasts, marinated in equal parts sugar and gf soy sauce(1/4 c. each), then baked at 350 until done(25 min) and diced

3 hearts of romaine, chopped

6 green onions, chopped

2 sm. cans mandarin oranges, drained

almonds

sesame seeds

not pictured, but would have added if had on hand

sugar snap peas

bean sprouts

Dressing

2 T. sugar

1 t. salt

1/4 c. oiil

1/2 t. pepper

1 t. sesame oil

1 T. rice vinegar
Shake together your dressing ingredients and pour over your chopped salad ingredients.  Pour on dressing right before eating for best results!

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad

8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.

  Peanut Dressing

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt

1-2 t  chili powder
2-4 T water

Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.

Chicken & Vegetable Summer Medley

This is a light, healthy and delicious dinner.  Sometimes we serve this over rice, or with our indian bread, but tonight we just had it alone.  It is a great way to use up your summer vegetables.  You don't need to measure, just add as many as you want of the vegetables and chicken.  I usually always cook in portions - that way if I eat half the pan I don't feel guilty!

Chicken & Vegetable Summer Medley

1 t. chili powder

1 t. cumin

1 t. garlic salt

2 T. lime juice

2 chicken breast, chunked, or cut into strips

2 T. olive oil

1-2 zucchini, thinly sliced

1-2 yellow squash, thinly sliced

1 red pepper, sliced

1 red onion, chopped

½ c. salsa

¼ c. fresh cilantro

Combine chili powder, cumin, garlic salt and lime juice in medium bowl.  Add chicken and stir.  Heat olive oil in a large skillet, add chicken and marinade to pan and stir-fry 5-6 minutes or until chicken is no longer pink.  Remove chicken from pan and set aside.  Leave juices in pan and add vegetables.  Stir–fry about 4 min. or until veggies are crisp tender.  Add back in chicken, salsa and cilantro and cook 1 more minute. 

*This is linked to Linda's Gluten Free Wednesdays.  Check out all the amazing recipes! 

Chicken Taco Salad

I was so excited to see that Linda is hosting create a salad this month for her gluten free challenge.  Check out all the yummy recipes.  This is one of my all time favorite salad recipes - hope you like it, too!  The recipe is for a huge amount, I usually do about 2/3 the amount (about 2 of everything), but do whatever works for your house!

Chicken Taco Salad

2-4 chicken breasts

Marinate in 1 c. honey, 1 c. gf soy sauce and garlic)

Bake 350 for 25 m.  Cool and dice or shred

3 cans black beans

3 cans white corn(I use frozen)

2 cucumbers

2 avocados

3 tomatoes

3 peppers – red, green and yellow

1 red onion                                          1 pkg. homemade ranch dressing

4-5 fresh limes                                  1-2 heads lettuce

3 T. rice vinegar                                 1 bag lime tortilla chips

Dice and mix together.

Layer:  chips, lettuce, veggies and dressing!

Red Curry

If you would have asked me a few years ago if I liked Curry I would have quickly responded, "no."  My tune has changed and now I crave it.  After going to a Thai restaurant a couple years ago I decided I needed to learn how to cook curry -  it is dairy free and easily made gluten free.  It took me a while to figure it out but now we love it.  We don't go out to eat often so I really can't compare it to restaurant quality or tell you if it is authentic, all that matters is that we like it.  So if you have tried curry before and didn't care for it, give it a second chance and it will fill a void in your life!

Red Curry

1 can coconut milk(I use lite, but use whatever!)

1 T. red curry paste(I use some from the local asian market and it is on the hot side.  If you get some from the grocery store you might have to add more - make sure it is gf)

2 T. sugar

1 T. soy sauce(make sure it is gf)

3 T. sweet red chili sauce, or I have used 2 T. ketchup + 1 T. additional sugar(I know, real authentic)

2-3 T. peanut butter

2-3 chicken breasts, chunked

Veggies( I love asparagus, peppers and onions)

Lime juice

Fresh basil(optional)

Brown Rice, cooked according to directions

In large sauce pan, combine milk, paste, sugar, soy sauce, chili sauce and peanut butter.  Bring to boil and add chicken, simmer 5 min. and add veggies.  Simmer and cook until chicken and veggies are done.  Add a squirt/squeeze of lime juice and top with fresh basil.  Serve over brown rice.

Polynesian Chicken

I think I have fed this meal to everyone in my neighborhood.  When I take dinner to someone, this is my go to meal.  I usually always have the ingredients on hand, the kids like the fruit, and it doesn't look "weird" to the gluten eaters who think we only eat strange food!

Polynesian Chicken

2-3 Chicken breasts

½ c. rice flour

1 T. butter

Melt butter in 9x13 pan.  Cut chicken into bite size chunks and roll in rice flour.  Spread chicken in pan and bake at 350 for 25 min., or until done. Remove and set aside.

1 ½ c. Orange juice                    3 T. lemon juice

¾ c. brown sugar                       2 T. corn starch

3 T. soy sauce(make sure it is gluten free)

In saucepan, mix sugar and corn starch, then stir in liquids.  Stir constantly until mixture thickens.

1 can pineapple tidbits

1 can mandarin oranges

sesame seeds(optional)

Arrange fruit over the chicken, then pour the sauce over the fruit.  Sprinkle with sesame seeds and return to the oven for 15 m. or until heated through.  Serve over rice.

Southwest Chicken & Rice

This is my "go to meal" when I need something quick, healthy, and yummy.  I always have the ingredients on hand, plus all my kids will eat this.  Dinner is done in 20 minutes - you can't beat that!

Southwest Chicken and Rice

2-3 Chicken breasts, cut into long strips(or chunked or whole or whatever you like)

1 c. salsa(mild, med, or hot - you decide)

1 pkg. taco seasoning(I use a southwest blend that doesn't have fillers- like milk, sugar, and extra junk- therefore it is more potent so I use between 2-3 T.  But if you buy the regular stuff from the store use a packet or 1/4 c.)

2 c. water

Bring the above mixture to a boil in a large skillet.  Simmer 10-15 min.(or until chicken is done)  Return to boil and add:    

2 c. minute rice(I have used brown rice with great results, I usually just cook it longer until all the moisture is absorbed)

2 cans black beans, drained and rinsed

Simmer 5 min.(or until water is absorbed).  If you do dairy,  sprinkle with cheese, sourcream, or whatever you dairy loving souls do.  It is great dairy free.