May 02 2008
Recipes
Salsa Chicken (Gluten Free option)
This is one of my family’s favorite meals! Serves 10.
Place 4 lbs. frozen boneless skinless chicken breasts or thighs in slow cooker. Cover with 12-16 oz. of your favorite salsa. We like salsa verde best. Cook on low for 8 hours or high for 6 hours. Chicken will easily shred with a fork. Serve with tongs. I usually serve it alongside grated cheese, diced tomatoes, pinto or refried beans, frozen corn, brown rice, olives and sour cream. The beauty of this meal is that you can use the chicken over your choice of tortillas as tacos or burritos, taco chips or brown rice, or over lettuce (I like shredded cabbage better) as a salad. Obviously you wouldn’t use the tortilla or taco chips if you were trying to eat gluten free, but the family could still enjoy them.
Chicken Cacciatore (Gluten Free option)
This is really easy, too! Serves 10.
Place 4 lbs. frozen boneless skinless chicken breasts or thighs in slow cooker. Cover with 28 oz. of your favorite pasta sauce and 16 oz. cut tomatoes. Add one diced onion and a bag of frozen artichokes. You can also add 1 lb. fresh mushrooms if you’re family likes them. Cook on low for 8 hours or high for 6 hours. Chicken will easily shred with a fork. Serve with tongs. I usually serve it over brown rice or pasta of your choice. Serve with a salad and you’re done!
Potato Tacos (Gluten Free option)
I love these! Often I make them in 2 steps. I mash the potatoes in the morning (or use leftovers from dinner the night before) and then assemble the tacos at dinner time. Serves 8-10, depending on sides.
Place 5 lbs. washed potatoes and 10 peeled garlic cloves in a large pot and cover with water. Bring to a boil and then reduce heat to simmer for 30 minutes. Drain most of the water, leaving about 1 cup in the pot. Then mash with potato masher or pour into mixer and mix until potatoes are correct consistency. Add salt to personal taste. Place mashed potatoes into fresh corn tortillas so they are taco-like on a cookie sheet and bake in the oven for 5-10 minutes, depending on temperature of potatoes. Serve with plenty of Spike (gluten free seasoning) and salsa, with brown rice, salad and beans on the side.
Scrambled Eggs (Gluten Free option)
Great breakfast! The milk added in the eggs makes them fluffy!
Spray a non-stick pan with olive oil and crack in 2 eggs. Add 2 Tbs. nonfat milk and beat eggs slightly. Using a spatula, move the eggs in the pan so that they scramble. Add 1 Tbs. crumbled goat cheese and one diced tomato and a sprinkle of salt. Continue scrambling with eggs until cooked through, about 2 minutes. Serve with 4 slices of avocado arranged on top.
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