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Fire-Roasted Tomato-Butter Chicken w/ Steamed Rice & Green Beans
Prep Cook Total 15 Minutes 25 Minutes 40 Minutes
2 lb boneless, skinless chicken breasts 2 Tbsp olive oil 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic 1⁄2 cup thinly sliced fresh basil 1⁄4 cup butter
2 bags of boil in bag rice 1 (16-oz) pkg frozen green beans
Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper. Cook chicken, in batches if necessary, in hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet, and set aside. Add tomatoes to skillet; cook 5 minutes. Add basil and butter, stirring until butter melts. Return chicken to skillet; cook until thoroughly heated. Serve over Steamed Rice recipe.
Cook rice according to package directions. Cook green beans according to package directions; season with salt and pepper to taste. Taco Burgers w/ Watermelon & Cornchips
Prep Cook Total 30 Minutes 15 Minutes 45 Minutes
2 lb ground beef (or ground chicken or ground turkey) 1 (1-oz) envelope gluten-free taco seasoning mix 12 slices colby-jack cheese 6 gluten-free hamburger buns, lightly toasted 1/2 cup sour cream 1 (8-oz) pkg shredded iceberg lettuce 2 avocados, sliced
1/2 watermelon 1 (6.25-oz) bag baked corn tortilla chips
Preheat grill or grill pan to medium-high heat. Combine beef and seasoning mix; shape into 3 patties. Grill patties, covered, 6 minutes per side or until no longer pink. Top each patty with 2 slices cheese; grill 2 minutes or until cheese is melted. Serve burgers on buns with sour cream, lettuce, and avocado.
Cut watermelon into slices. Serve chips with burgers.
Buffalo Chicken-Stuffed Potato Skins w/ Caser Salad
Prep Cook Total 20 Minutes 20 Minutes 45 Minutes
6 (8-oz) russet potatoes 2 cups shredded rotisserie chicken 1⁄3 cup gluten-free Buffalo sauce 1⁄2 cup Ranch dressing 2 Tbsp butter, melted 1 cup shredded mozzarella cheese 1⁄4 cup crumbled blue cheese 2 Tbsp chopped green onion
Preheat oven to 400°F. Pierce potatoes several times with a fork; wrap individually in damp paper towels. Microwave at HIGH 15 minutes or until tender when pierced with a fork. Meanwhile, toss chicken with Buffalo sauce. Halve potatoes lengthwise, and scoop potato pulp into a bowl. Combine Ranch dressing and butter with pulp in bowl. Place potato shells on a large baking sheet. Spoon potato mixture into shells; top with chicken, and sprinkle with cheeses. Bake 5 minutes or until cheese melts. Sprinkle with onion.
Prepare salad according to package directions. Garlic-Orage Pork Tenderloin w/ Roasted Onion Potatoes and Butter Green Beans
Prep Cook Total 20 Minutes 30 Minutes 50 Minutes **Marinate for 8 Hours Prior**
1 orange 2 (1-lb) pork tenderloins, trimmed ¼ cup gluten-free soy sauce 3 cloves garlic, minced 3 Tbsp rice vinegar 3 Tbsp vegetable oil
2 lb red potatoes, quartered 1 onion, cut into wedges 4 Tbsp vegetable oil 1 (16-oz) pkg frozen green beans 2 Tbsp butter
Grate zest and squeeze juice from orange. Combine pork, soy sauce, garlic, vinegar, orange zest, juice, and oil in a large plastic zip-top bag; seal bag, and chill at least 8 hours. Preheat oven to 400°F. Remove pork from marinade, discarding marinade. Heat an ovenproof skillet over medium-high heat; add pork, and cook 5 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Let stand 10 minutes before slicing.
Preheat oven to 400°F. Toss potatoes and onion with oil. Spread on a rimmed baking sheet; season lightly with salt and pepper. Bake 25 to 30 minutes until browned and tender. Steam green beans according to package directions. Toss with butter until melted; season with salt and pepper to taste. Lemon-Rosemary Chicken w/ Rice Pilaf and Steamed Peas
Prep Cook Total 20 Minutes 20 Minutes 40 Minutes
1 lemon 2 lb boneless, skinless chicken breasts ¼ cup gluten-free all-purpose flour 4 Tbsp olive oil 3 cloves garlic, minced 1 Tbsp chopped fresh rosemary (or use 1½ dried crushed rosemary) 1 cup gluten-free chicken broth
2 Tbsp butter ½ cup slivered almonds 3 cups water 1½ cups long-grain white rice 2 Tbsp chopped fresh parsley 1 (12-oz) pkg frozen green peas
Grate zest and squeeze juice from lemon. Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. Place flour in a shallow bowl; dredge chicken in flour, shaking off excess. Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm. Reduce heat to medium; add garlic, rosemary, broth, lemon zest, and juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done. Spoon sauce over chicken.
Melt butter in a large saucepan over medium-high heat; add nuts, and cook 1 minute. Add water to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in parsley. Cook peas according to package directions. Season rice and peas with salt and pepper to taste.
Note from Christina: All of the recipes I share have been gathered through the years. We have a binder that we choose our meals from and I am sharing them with you. These are NOT family recipes by any means, they are just recipes we have tweaked to accommodate my Celiac Diagnosis.