Fire-Roasted Tomato-Butter Chicken w/ Steamed Rice & Green Beans

PrepCookTotal
15 Minutes25 Minutes40 Minutes

Ingredients

  • 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 

Instructions

  1. 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.
  2. 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.
  3. Add tomatoes to skillet; cook 5 minutes. Add basil and butter, stirring until butter melts.
  4. Return chicken to skillet; cook until thoroughly heated. Serve over Steamed Rice recipe. 

  1. Cook rice according to package directions. 
  2. Cook green beans according to package directions; season with salt and pepper to taste.

Taco Burgers w/ Watermelon & Cornchips

PrepCookTotal
30 Minutes15 Minutes45 Minutes

Ingredients

  • 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

Instructions

  1. Preheat grill or grill pan to medium-high heat. Combine beef and seasoning mix; shape into 3 patties. 
  2. 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. 
  3. Serve burgers on buns with sour cream, lettuce, and avocado.

  1. Cut watermelon into slices.
  2. Serve chips with burgers.

Buffalo Chicken-Stuffed Potato Skins w/ Caser Salad

PrepCookTotal
20 Minutes20 Minutes45 Minutes

Ingredients

  • 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

  • 1 Bag of Caesar salad

Instructions

  1. 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. 
  2. Meanwhile, toss chicken with Buffalo sauce. 
  3. Halve potatoes lengthwise, and scoop potato pulp into a bowl. Combine Ranch dressing and butter with pulp in bowl.
  4. Place potato shells on a large baking sheet. Spoon potato mixture into shells; top with chicken, and sprinkle with cheeses.
  5. Bake 5 minutes or until cheese melts. Sprinkle with onion. 

  1. Prepare salad according to package directions.

Garlic-Orage Pork Tenderloin w/ Roasted Onion Potatoes and Butter Green Beans

PrepCookTotal
20 Minutes30 Minutes50 Minutes
**Marinate for 8 Hours Prior**

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat oven to 400°F. Remove pork from marinade, discarding marinade.
  3. Heat an ovenproof skillet over medium-high heat; add pork, and cook 5 minutes per side or until browned.
  4. 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.

  1. Preheat oven to 400°F. Toss potatoes and onion with oil. Spread on a rimmed baking sheet; season lightly with salt and pepper.
  2. Bake 25 to 30 minutes until browned and tender.
  3. 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

PrepCookTotal
20 Minutes20 Minutes40 Minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
  3. 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.
  4. 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.

  1. 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.
  2. Remove from heat; let stand 5 minutes. Stir in parsley.
  3. 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.