Wednesday, January 26, 2011
4 servings of Chicken (strips, or small chunks)
Flavored Olive Oil (if available: Garlic, Roasted Red Pepper, Basil)
Rosemary (to taste)
Cooked Brown Rice or Brown Rice Pasta
In a small skillet sauté Zucchini in flavored Olive Oils, a pinch of salt, and a pinch of Rosemary (or Olive Oil with Garlic and Basil Seasonings to taste.) Cook until tender. Do not over cook.
In a separate skillet cook chicken in Flavored Olive Oils and Rosemary.
When all ingredients are cooked combine in one skillet with rice or pasta. Stir together until mixed and warm and serve. VERY TASTEY!
Friday, January 21, 2011
Gluten Free Curry Chicken Stir-Fry
2 Cups Chicken (I used pre-cooked frozen grilled strips from Costco.)
1/2 Bag of Frozen Stir-Fry Veggies
1 Cup Fresh Broccoli tops
10 Sprays Braggs Amino Acids (or to taste)
1/4 Cup Coconut Milk (use enough for the consistency that you want.)
1/2 teaspoon Curry Powder (or to taste)
Cook chicken in a large skillet using flavored olive oil if available. Mix in the rest of the ingredients and cook until veggies are thawed and warm.
Serve over Steamed Brown Rice
This is one of the first recipes that I made up when I started eating Gluten Free. I needed something that I could take to a pot-luck lunch with friends and this turned out to be a yummy hit!
Gluten Free Beans and Rice
1 Can Black Beans (or any of your choice, rinsed)
2 1/2 Cups Cooked Brown Rice
5-6 Tablespoons 505 Southwestern All Natural Green Chile Sauce (I purchased it at Costco.)
1/2 can (small can) Olives
1/8 cup Coconut Milk (or Sour Cream) I used Coconut Milk from a leftover meal. I used it as a Creamer.
2 Cups of Shredded Cheese
Combined the first five ingredients in a small baking dish along with half of the cheese. Sprinkle the rest of the cheese on top of the bean mixture. Cover with tin foil and bake at 350 degrees for 30-45 minutes. This recipe can be microwaved.
Serve with Chips (I used Blue Corn. Everyone thought that was neat.)
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