Saturday, December 3, 2011

Almond Chicken and Rice

Andrea Olsen Wootton

4 chicken breasts
¼ cup GF Italian dressing
1 ¼ cups chicken broth
½ tsp garlic powder
2 cups broccoli florets
1 cup instants rice, uncooked
¼ cup almonds

Cook chicken in 2 tbsp dressing on med heat for 4 min. on each side or until browned. Stir in broth and garlic powder and remaining dressing. Bring to a boil. Cover; simmer 5 min or until chicken is done. Remove chicken and cover to keep warm. Add broccoli and cook uncovered 3 min. Stir in rice and half of nuts. Remove from heat. Cover and let stand 7-10 minutes. Serve chicken over rice and veggies. Top with remaining nuts.

Friday, December 2, 2011

Chicken Marsala

by Andrea Olsen Wootton

5-7 chicken tenders
1 tbsp chopped garlic
¾ cup sliced mushrooms
1 cup beef stock
½ cup chopped green onions
Salt and pepper to taste
2 tbsp gluten free flour mixture to coat

Dredge chicken in flour, cook over med high heat in oiled skillet, until browned. Add garlic and mushrooms. Cook 2-3 min. Add Marsala and beef stock. Simmer until sauce has thickened. Serve over rice or pasta.
Can leave off flour to make GF.

Thursday, December 1, 2011

Southwest Veggie Salad

by Andrea Olsen Wootton

1 can black beans, drained and rinsed
1 can white corn, drained and rinsed
1 red pepper, chopped
1 green pepper, chopped
1 can olives, drained
½ cucumber, chopped
1 avocado, chopped
1 diced tomato
4 tsp. rice vinegar
1 tbsp lime juice
Cilantro (optional)

Serve over lettuce with tortilla chips and salsa for a dressing

Wednesday, November 30, 2011

Pasta Faglioli

by Andrea Olsen Wootton

1 tbsp olive oil
3 cloves garlic, finely chopped
2 cans chicken broth
2 cans no salt added tomato sauce
1 tsp Italian seasoning
½ pound small gluten free pasta (shells, mini macaroni, etc.)
4 carrots, peeled and sliced into coins
2 cans white beans, drained and rinsed
¼ pound ham, chopped
½ tsp salt
¼ tsp pepper

Heat oil in saucepan over med high heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water tomato sauce, and Italian seasoning. Bring to a boil. Add pasta and carrots simmer for 10 minutes, stirring occasionally. Add beans, ham, salt and pepper. Heat through. Works well without the pasta, also to make it GF. Just lessen the water.

Tuesday, November 29, 2011

Honey Lime Chicken

Andrea Olsen Wootton

2 limes
4 tbsp honey
¼ cup nucoa margarine
Pinch of salt
2 whole chicken breasts cut in half or 8 thighs

Preheat oven to 350 degrees. Wash the lime and cut off 4 thin slices from each. Squeeze the rest of the limes to get about 2 tbsp juice. Mix the juice with the honey, salt and margarine, melted. Brown the chicken in a small amount of oil. Put in pan and drizzle with honey lime mixture and top with the lime slices. Cook for about 30 min. Serve with sauce from pan.

Monday, November 28, 2011

Breakfast Skillet

by Andrea Olsen Wootton

1 tsp oil
3 cups frozen hashbrowns
2 cups frozen vegetables
½ tsp garlic powder
¼ tsp lemon pepper
Minced onion to taste
4-6 eggs, beaten with ¼ cup water and 2 tsp. Dijon mustard

Heat oil in skillet and add hashbrowns and vegetables. Sprinkle with garlic powder and lemon pepper. Cook for 10 minutes on high heat, stirring occasionally. When hashbrowns and vegetables are cooked, add beaten eggs. Turn heat down to medium. Stir constantly until eggs are no longer runny and look well scrambles. Also good with chopped ham or olives added.

Catalina Chicken Stir Fry

by Andrea Olsen Wootton

¾ cup Catalina dressing (can use FF)
¼ cup soy sauce Kroger's is GF
½ tsp. garlic powder
1 lb. chicken breast, cubed
1 pkg. stir fry vegetables
Cooked rice

Heat dressing, soy sauce and garlic powder in a large skillet. Stir in chicken and compeltley cook, about 8 minutes. Add vegetables. Cook and stir until heated. Serve over cooked rice.

Italian Chicken and Vegetable Macaroni

by Andrea Olsen Wootton

1 Lb. chicken breast of tenders, cut into chunks or strips.
1/3-1/2 cup Italian dressing (Kraft fat free and regular are dairy free. Light is not)
1 large can or two regular cans crushed tomatoes
1 cup frozen peas
1 cup shredded carrots
Cooked macaroni

In a large skillet heat dressing. Add chicken and cook until no longer pink. Add tomatoes, peas and carrots. Bring to a boil. Turn down heat and simmer for 10 minutes. Serve over rice or GF noodles

Mexican Goulash

by Andrea Olsen Wootton

1 can tomato soup
¼ cup water
1 packet GF taco seasoning
1 can corn (drained)
1 can black beans (drained and rinsed)
1 can olives (drained)
Instant white or brown rice (cooked) for 4-6 servings

In a large skillet, heat tomato soup and mix with water and taco seasoning packet. Add corn, beans and olives. Mix and heat through. Add rice. Stir and cook until heated through. (5-10 minutes) Can add green pepper or serve with tortilla chips of on tortillas.

Chicken Coconut Kurma

by Andrea Olsen Wootton

1 Lb. chicken breast, cut into bite sized pieces and rubbed with a little salt
1-2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic or 1-2 tsp garlic powder
½ teaspoon curry powder (up to 2 tsp. depending on heat you like)
1 can coconut milk
1 tomato chopped (cut out the seeds)
3-4 tbsp sugar if unsweetened coconut milk
¼ cup cashews

Add oil and heat. Add chicken to pan. Cook until no pink remains. Remove chicken from pan

Cook onions. Add garlic and spices and simmer for 10 minutes

Add coconut milk. Return chicken to pan and add tomatoes. Simmer uncovered for 30 minutes, stirring occasionally.

Bake cashews for 5 minutes at 350 degrees.

Transfer Kurma to a plate and add cashews on top. Serve with rice. (I use Jasmine, but use whatever you prefer.)