Sausage Stuffed Chicken Breasts

I must say, this was one I found online, had to change it up a little, but I was kind of nervous about how it would taste. It tasted really good! With this recipe also, there is a little tip, often times in recipes it calls for bread crumbs to be mixed into the food, for Gluten Free recipes, you can grind oats and use those instead! So here is the recipe:

Ingredients:
8 ounces Italian sweet sausage
1 Cup Bell Pepper finely chopped
1 cup finely chopped onions
1 teaspoon dried basil
4 Tablespoons Ground GF Oats
4 Boneless chicken breasts pounded flat
1 1/2 Cups Spaghetti Sauce
4 slices Provolone or Mozzarella
Parmesan cheese grated

Directions:
Heat Oven to 350º F.
Remove Casing from sausage and crumble into hot skillet, brown. Add peppers, onions and basil cook for 2 minutes. Cool mixture. When cooled, add ground GF Oats. Line baking sheet with foil, place 1/4 of the sausage mix on each breast and roll. Place in pan, seam side down. Use toothpicks to secure if necessary. Top each breast with spaghetti sauce and bake 25 minutes. Top each with cheese and bake until melted. Remove toothpicks and top with parmesan cheese.

Sausage, Kale, and Lentil Soup

Ingredients:

• 2 tsp Extra-Virgin Olive Oil
• 8 oz. Sweet Italian Sausage, casing removed (I use Mild Italian Sausage)
• 2 Celery Stalks (with leafy tops), thinly sliced
• 1 Medium Onion, diced medium
• 1/2 C Dried Lentils
• 6 C Low-Sodium Chicken Broth
• 1 Bunch (about 1/2 pound) Kale, preferably Tuscan, stems removed, washed and torn into bite size pieces
• Coarse Salt and Coarse Ground Pepper
• 2 tsp Red Wine Vinegar

Directions:

1. In large pot, heat oil over medium-heat. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
2. Add celery and onion and cook until softened, about 5 minutes.
3. Add Lentils, Broth, and 1/2 C water and bring to a boil.
4. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
5. Add Kale and season with salt.
6. Return soup to rapid simmer, cover, and cook until Kale wilts, about 5 minutes.
7. Remove from heat, stir in vinegar, and season with salt and pepper.

Buffalo Chicken Pasta Bake

Ingredients:
16 oz. GF Penne (or Rotini) Pasta, cooked and drained
3 boneless, skinless chicken breasts, cubed and cooked
1/2-1 C Buffalo Hot Sauce (1/2 cup gives it a good kick)
3/4-1 C Ranch Dressing (Or Blue Cheese)
1-2 C Shredded cheese (Colby-Jack, cheddar, or Mozzarella)

Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta, and cheese.
4. Pour sauce over all and mix well.
5. Pour everything into prepared baking dish (9x9 Glass), sprinkle with cheese (if desired) and bake for 20-25 minutes.

Tinga

This is a Mexican dish and is SPICY. Please keep that in mind! BUT IT IS AMAZING!!!!!

Ingredients:
1 Large Chicken Breast, cooked and shredded
3/4 of an onion, sliced
4 Fresh tomatoes, or one small can of tomato sauce
Chipotle in Adobo, add as many as you want, (I usually do 2 and it gives a good kick!)
Tostadas
1/4 cup Water
toppings: Chopped Lettuce, Mexican Cream, Salsa

Instructions:
1. In a preheated frying pan, heat a small amount of oil
2. Sautee the onions until they are translucent.
3. Add the chicken and cook for a couple more minutes
4. In a blender, liquefy the chipotle, the water, and the tomatoes.
5. Add the mixture to the chicken, and cook until the liquid has all been absorbed into the chicken.
6. Add salt if needed
7. Add the chicken mixture to the tostada and top with lettuce, cream, salsa and Mexican cheese if desired.
8. ENJOY!!!!

Gluten Free Sweet and Sour Chicken

This is a really good recipe, and the best thing about it is that it tastes great the next day.  

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Ingredients:         
Chicken:         
3-4 boneless, skinless chicken breasts (about 2 pounds)         
Salt and pepper         
1 cup cornstarch         
2 large eggs, beaten         
1/4 cup canola, vegetable or coconut oil         
Sauce:        
3/4 cup granulated sugar         
4 tablespoons ketchup         
1/2 cup apple cider vinegar         
1 tablespoon soy sauce         
1 teaspoon garlic salt

Directions:

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Gluten Free Sloppy Joes

This recipe is really easy, but you will have to purchase gluten free hamburger buns. We have found that the best we can find to buy is found at Macey's here in Utah. The brand is New Grains. Let me know if you can find any other ones.

Ingredients:
1 lb. Ground Beef
1 can GF Tomato Soup*
Ketchup
Mustard
Garlic Salt
Onion Powder

Directions:
Brown beef in a skillet. Once the meat is brown, drain the juices and add the other items. If you noticed several of them don't have a measurement. This is because some people may or may not like a lot of ketchup, mustard, onion powder, or garlic salt. I use about 1/2 C of Ketchup, 2 Tbsp. Mustard, 1 tsp. garlic salt, and 1 tsp. onion powder. My family and I enjoy this recipe, but the great thing is, you can do less of any of them or add more to get the flavor you want. Once it is cooked, you can place it onto the Gluten Free Hamburger Buns.

Gluten Free Baked Tacos

This recipe is a great one to make on a night that you don't want to cook for a long time.

Ingredients:
1 lb. Ground Beef
1/2 C chopped Onion
2 Cloves of Garlic, Minced
1 Tbs. Chili Powder
1 Can GF Tomato Soup*
10-12 Hard Shell Tacos
Cheese, Shredded Lettuce, Chopped Tomatoes

Directions:
Brown meat, onion, garlic, and chili powder until meat is cooked, drain. Stir in soup. Heat through. Fill taco shells with meat mixture. Bake 350 degrees F for 5 minutes. Top with Cheese, lettuce and tomatoes after the tacos are cooked.

*I have not found GF canned Tomato Soup. I use the Pacific brand Cream of Tomato Soup. It isn't condensed, so you have to put a little more and cooked it in the skillet a little longer to evaporate some of the liquid, but leave behind the tomato part.