Category: Dinners- Chicken

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

Today is officially the first day of summer!!! What has also definitely started is BBQ season! I do bbq all year, yes even when I have to shovel off the bbq. It is much easier and more enjoyable when the weather is warmer!

Ginger Sesame Chicken Skewers

 

If there is a great sale on chicken you can slice it up and add your chicken and marinade to the bag and freeze it. Then when your bbq night comes, defrost and you’re ready! Here are some more great tips to make your summer cooking easier!

Ginger Sesame Chicken Skewers

Remember, that if you are using wooden skewers make sure that you have soaked them in water for at least a half hour before threading on meat.

Ginger Sesame Chicken Skewers ( Gluten Free/ Dairy Free/ Paleo)

2 boneless/skinless chicken breasts or thighs

1/2 c. ginger sesame dressing/marinade.

Slice chicken into strips. Put into glass dish. Mix in ginger sesame marinade. Let sit in the fridge for at least 2 hours.

Preheat bbq to medium heat.

When ready to bbq, thread meat onto metal skewers. If using wooden skewers, make sure that you have soaked them in water for at least a half hour before threading on meat.

Put skewers directly onto heated grill. Grill for approximately 6 minutes, then flip skewers. Grill for 6 more minutes or until meat is thoroughly cooked. Be careful, the metal skewers will be very hot. Yes I have burnt myself…

Ginger Chicken

Leftovers, if you have any, can be stored covered in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays,

Chicken Pot Pie with Herbed Crust (Gluten Free/ Dairy Free)

Easter is coming this weekend and with it comes turkey, ham, lamb, beef… Whatever your protein of choice, you will get together with your families and enjoy a wonderful meal.

Now what do you do with all that left over meat. Yes, you can make a Roasted Veggie Soup  and add whatever meat you have left over. Or you could make a Ham and Veggie Frittata. You could even have Beef Fajitas

Say that you are having turkey. then you could easily have a Ginger Sesame Chicken Stir Fry  . Sometimes, you’d like to go back to the days when you were young. When your mom would make a Chicken or Turkey Pot Pie. I know that way back when, those comfort foods weren’t exactly healthy. Yes they tasted great but this one has has a makeover… You won’t have to worry about feeding this one to your family! You can ever mix and match your veggies to suit your family’s likes. That is why this one doesn’t have peas… I’m not a big fan of them.

Whatever you have for dinner, I would like to wish you a very Blessed Easter!!!

Chicken Pot Pie

Chicken Pot Pie with Herbed Crust (Gluten Free/ Dairy Free)

Filling:

2 Tbsp. coconut oil (or desired oil)

1 Lg onion- diced

2 ribs celery- diced

2 large carrots- peeled and diced

1 large potato- peeled and diced

1 medium sweet potato- peeled and diced

2 c. cooked chopped chicken or turkey breast

2 c. kale- chopped

2 tsp. dry thyme

1 tsp. celery seed

1 tsp. dry rosemary

1 c. milk alternative

sea salt and pepper to taste

Crust:

1 1/4 c. gluten free flour mix

1/2 tsp. xanthan gum

1/2 tsp, sea salt

1 tsp. dried thyme

1 tsp. dried rosemary

1/2 c. coconut oil

1 Tbsp. lemon juice

3-4 Tbsp. cold water

2 tsp. milk alternative or 1 beaten egg (optional)

Preheat oven to 400 degrees

Making the filling:

In a large skillet on medium heat, add oil, onions, celery, carrots, potatoes and spices. Mix thoroughly. Let cook for 15-20 minutes, stirring occasionally. When your veggies are tender** add kale, meat, and whatever milk alternative you are using. Mix thoroughly. Add your salt and pepper to taste. Put filling into a 9×9 pan or 2 quart baking dish.

 Making the crust:

In you food processor mix together your flour mixture, xanthan gum, sea salt, thyme and rosemary. Add in coconut oil and pulse until it’s in pea size pieces. Drizzle in lemon juice and 3 tablespoons of water. Pulse again. Add remaining water if dough is too dry. Scrape out dough onto plastic wrap. Place another piece on top. Use a rolling pin to roll out dough. You can even just press the dough out with your hands. Make the crust the shape of your dish.

Remove one of the pieces of plastic wrap and invert the crust onto your pie. Remove excess dough. Make three slits in the dough to let steam escape. Brush crust with 2 tsp. of milk alternative or beaten egg if you’d like to.

 

PotPie

Bake for 40-45 minutes or until crust is golden brown.

Gluten Free Chicken Pot Pie

Make 4-6 servings.

** Make sure you cook you veggies until they are tender. I thought that they would finish cooking in the over but they don’t really… We had kinda crunchie vegetables the second time… Haha, though I could save some time…

Shared On: Tasty Tuesday, Free From Fridays, Fat Tuesday, Allergy Free Wednesday, Waste Not Want Not, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Savoring Saturdays

Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

So having a new little grand baby around makes life much busier! I am working as well as helping out my daughter when and where I can.

Some days I really need a quick one pot recipe that will help me use up many left over veggies in my fridge. A stir fry is a great option for this. Add in my ginger sesame dressing for a delicious kick! You can have this dinner cooked and on the table in less than a half hour. This great stir fry will not only fill your belly quickly, but also leave plenty of time for all the other things you need to get done on a busy evening!

Ginger-Sesame Chicken Stir Fry

Ginger Sesame Chicken Stir Fry (Paleo/ Gluten Free/ Grain Free/ Soy Free)

1 lb. boneless skinless chicken

3 Tbsp. olive oil (or desired oil)

1 large onion- sliced

4 c. assorted veggies- bok choy, broccoli, peppers, celery, carrot

2 green onions

1/2 c. ginger sesame dressing 

2 Tbsp. sesame seeds for garnish

In a large skillet add in oil and sliced chicken. Saute for five minutes on medium heat, stirring frequently. Add in onion and 4 cups of desired veggies. Stir thoroughly and let cook for 8-10 minutes. Add in ginger sesame dressing and green onions. Cook for an additional 5 minutes and serve.

 

Ginger Sesame Chicken Stir Fry

Garnish with sesame seeds if desired.

Shared On: Mix It Up Mondays, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Savoring Saturdays

 

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

A few weeks ago I was able to get two half bushels of peppers. With the green ones, I made stuffed peppers. You may have seen my Beef and Veggie Stuffed Peppers. They are great! I also wanted to make more of my Santa Fe Quinoa Stuffed Peppers. I have made these with and without chicken. Both ways are great!

Santa Fe Quinoa Stuffed Peppers

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

1/2-3/4 c. uncooked quinoa ***

1 c. cooked chicken-optional (do not add if vegan)

1 c. cooked black beans

2/3 c. corn (I used frozen)

1 medium onion- diced

1 tomato-diced

2 cloves garlic- minced

2 tsp. ground cumin

2 tsp. ground mustard

1/2 tsp. black pepper

1/2 tsp. chili pepper flakes (optional)

sea salt to taste

4-5 peppers depending on the size

Add quinoa to pot with double the water and 1/2 tsp. sea salt. Put on medium heat and bring covered pot to a boil. Cook for 15-17 minutes or until water has been absorbed. Mix in remaining ingredients except for peppers. Set aside.

Wash peppers, cut off tops, scoop out seeds and discard. Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender. These freeze beautifully.

*** If adding chicken to recipe then use 1/2 c. quinoa. If not adding chicken then cook 3/4 c. quinoa***

Shared On: Motivational Monday, Real Food Recipes, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special  , Tasty Tuesday, Waste Not Want Not, Tickle My Tastebuds, Allergy Free Wednesdays, The Yuck Stops Here, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Healthy Vegan Fridays, Foodie Friends Friday

Ginger Sesame Dressing/ Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

I have been adding ginger into recipes and food quite frequently these days. I really enjoy the flavour that freshly grated ginger brings to a dish.

This is fantastic as a marinade for beef, chicken or pork! Try my Ginger Sesame Chicken Stir Fry, Chicken Skewers, or even Roasted Veggies.

With summer brings many more salads! Why not impress people by making this healthy delicious dressing for your next gathering! Whether it tops a garden salad, Ginger Sesame Oriental Cabbage Salad, a Ginger Sesame Pasta Salad, your guests are sure to love it.

Ginger Sesame Dressing

Ginger Sesame Dressing/Marinade (Gluten Free/ Refined Sugar Free/ Paleo/ Soy Free and Vegan Options)

1/2 c. raw apple cider vinegar

1/3 c. olive oil

1/4 c. raw honey(maple syrup for vegan)

2 Tbsp Bragg’s soy sauce or coconut aminos for soy free

1 Tbsp. grated raw ginger

2 tsp. sesame seeds

1/2 tsp. sesame oil (optional)

1 clove garlic grated

1/4. tsp. xantham gum (optional but helps keeps the dressing from separating)

Mix everything together in a jar and shake it up. Keep refrigerated for up to two weeks.

If using as a marinade, add to 1-2 lbs. of meat 30 minutes to 8 hours before cooking.

Shared On: Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out of the Kitchen, Fat Tuesday, Gluten Free Tuesday, Southern Special, Tasty Tuesday, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesdays, Naturally Sweet Tuesdays, Wellness Wednesday, Gluten Free Fridays, Foodie Friends Friday, Real Food Fridays, Get Him Fed, Healthy Vegan Fridays

Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)

April can be a wondrous time of year with flowers blooming, grass turning green and everything coming alive. Hmm, this year everything is taking its dear sweet time. That is probably because Mother Nature has been in a grumpy mood and has blanketed us with winter up until the last week.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

This time of year vegetables are not in season and can get quite expensive. It can be a bit difficult, as well as costly to be able to have a great salad for lunch. The combination of crunchy nuts and vegetables along with the sweet tangy flavour of the dressing brings this salad alive.

There are flavours for everyone!  I have brought this salad to gathering and everyone loved it!!

 

Cashew Cranberry Quinoa Salad With Maple Citrus Dressing

This is a deliciously, hearty salad that is great as a side or a meal.

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

 

Cashew Cranberry Quinoa Salad with Maple Citrus Dressing (Gluten Free/ Dairy Free/ Vegan Option)

Salad:

1/2 c. red quinoa**- uncooked

1 medium carrot- peeled and shredded

2 c. mixed chopped vegetables (I have used broccoli, cucumber, peppers)

2 green onions/scallions- chopped (or diced red onion)

2/3 c. raw cashews (desired nuts or omit if nut allergy)

1/2 c. raw sunflower seeds (or other seeds)

1/3 c. dried cranberries

Optional if not vegan- 1 1/2 c. chicken- cooked and shredded

Maple Citrus Dressing:

1 lemon squeezed (approx. 2 Tbsp.)

1 lime squeezed (approx. 1 Tbsp)

2 Tbsp. maple syrup (or raw honey if not vegan)

2 Tbsp. olive oil (or desired mild oil)

1 tsp. sea salt (or to taste)

Rinse and cook quinoa as per directions and set aside to cool.

Mix all your vegetables except for your cashews into your cooled quinoa and mix.

Whisk together dressing and pour over salad. Mix well. Makes 6 cups of salad without the chicken. If adding chicken add now. Add cashews just before serving for optimum crunchiness.

Store sealed container in the fridge for up to 3-4 days.

Quinoa Salad With Chicken

** You can absolutely use regular quinoa. I just thought that the red looked pretty.

Other Salads You May Enjoy:

Quinoa and Vegetable Salad

Tomato Basil Rainbow Salad

Brushetta Quinoa Salad

Mexican Quinoa Salad

Broccoli Salad

Shared On: Real Food Recipe Round Up , Motivational Monday, Mix It Up Monday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want NotGluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Real Food Friday, Healthy Vegan Fridays, Foodie Friends Friday

“Shake and Bake” Chicken (Grain Free /Gluten Free/ Paleo)

I was going over my menu ideas one day, when I was reminiscing about meals that I used to make pre-allergies. Not that all of these meals were the healthiest, but they were convenient and they tasted great! One of those dinners would include shake and bake mixes.  Throw the mixture into a bag, add your meat then shake it and bake it. Perfect! Right?

Well as those days are long gone between allergies and even knowing the chemical and sodium content of the pre-made mixes. I had also stopped uses those mixes a while before finding out about my food allergies. I just couldn’t use them anymore.

So as I said, I was reminiscing about meals and thought about making a nice healthy, grain free version of shake and bake. This crisps up nicely with chicken and pork chops.

 

Almond Shake & Bake Chicken

 Almond “Shake and Bake” Chicken (Grain Free/ Gluten Free)

10 chicken pieces (I use legs)

2 tsp. mustard powder

2 tsp. dried thyme or basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/2 tsp. sea salt (optional)

2 Tbsp. almond flour/ meal or sesame seeds for nut free

Preheat oven to 400 degrees. Line baking sheet with aluminum foil. This is option, but it does save on cleaning.

Place all the spices and almond flour into a large zip lock bag.

I remove the skin from my chicken, but that is up to you. Place chicken into bag and shake until chicken is completely coated.

Shake n Bake Chicken-Grain Free

Place chicken onto rack to reach desired crispness. Cook for 40-45 minutes or until chicken is fully cooked with an internal temperature reaching 165 degrees.

Shake and Bake Chicken -Grain Free

Also works great on pork chops. Pictured with sesame seeds instead of almond flour.

Paleo 'Shake&Bake' Pork Chops

Other Dinners Ideas:

Sausage and Pepper Stir Fry

Ginger Apple Pork Roast

Garlic Chicken Asparagus

Goat Cheese Stuffed Chicken

Sweet Beef and Veggie Stir Fry

Shared On: Fat Tuesday, Real Food Recipe Round Up, Motivational Monday, Mix It Up Monday, Mostly Homemade Mondays, In and Out Of the Kitchen, Gluten Free Wednesdays, Allergy Free Wednesdays, Wellness Wednesday, Gluten Free Fridays, Whole Food Fridays, Get Him Fed, Foodie Friends Friday 

Real Food Friday http://organic4greenlivings.com/real-food-friday-35-good-health-is-our-goal/

 

A Little Prep Work In The Kitchen Makes For A More Enjoyable Summer!!

So summer is here and people get really busy!!!

Getting Ready For Summer

Everyone is getting things ready. You’re doing yard work, opening up the pool, going up to the cottage.
There are trips to the zoo, beach, etc. You also get last minute guests showing up to spend the afternoon and possibly stay for dinner.
Why not spend some extra time on your shopping day to make your summer more convenient and enjoyable?

Getting Ready For Summer

(Pictured are Chicken Souvlaki, BBQ Sauce and Honey Garlic Sauce)

Yes the grocery store have convenience  items, but usually people with allergies can’t take advantage of them. If you can, then the stores make them much more expensive and full of sodium or other chemicals.

Instead, make your own.

After coming home from the grocery store with all of your meat, spend some time preparing it before freezing it.
Say there were boneless chicken breasts or pork loin on sale; why not make a simple Souvlaki Marinade;

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Cut up your meat into cubes; put your meat into meal size zippered bags along with your marinade, mark it and freeze it. Make up a few packages and you’re set to make chicken or pork souvlaki meat sticks easily.

You can even put your meat and veggies in the same grill pan and skip the threading onto skewers.

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If steak happens to be on sale; make up a Beef Marinade; put your meat into meal size zippered bags along with your marinade, mark it and freeze it.

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Simple Beef Marinade

Another thing that I have been playing with is my Ranch Dressing. I really enjoy eating it as a dip and dressing on salads.  One downfall can be that it only lasts for about three days in the fridge. So I have made some, put them in small containers, and frozen them. I was so happy when I defrosted and tried them. Still great for a dip with veggies or on a salad. Just give a little stir and your may need to add a tiny amount of water. I would only freeze it for up to one month.

As well, you can make Honey Garlic Sauce and BBQ Sauce and freeze them in small zippered bags or small containers. That way you always have some stocked up. How about a good size batch of Vinaigrette Dressing on hand, to round out your meal?

So there are some other ways to be ready for summer.
If you do some prep work, then you can enjoy your busier days without worrying about whats for dinner!

Enjoy!!! 

Shared On: Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Swap N’ Share, Mix It Up Monday, Make You Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Mostly Homemade Mondays

Chicken Fingers (Gluten Free/ Dairy Free)

What kid doesn’t like Chicken Fingers? Well I’m sure there are a few but not many.

Even if your child or you have food allergies, you can still enjoy the simple enjoyments of breaded chicken fingers…

Dip them into honey garlic sauce that is out of this world!

Breaded Chicken Fingers

Chicken Fingers (Gluten Free/ Dairy Free)

2 chicken breasts – boneless, skinless
1/2 c. rice flour
1 egg- beaten
1/2 c. chex cereal or tortilla chips- crushed
2 tsp.My Spice Mix– divided or your own spices

Preheat oven to 425 degrees
Slice your chicken breasts into strips. You’ll need three bowls or plates. One for the rice flour, one for the egg, and one for the chex cereal. Mix 1 tsp. of the spice mix into the rice flour. Mix the other 1 tsp. of spice mix into the cereal. Dip each piece of chicken; first in flour, then egg then cereal. Then put onto a baking rack. Repeat for all the chicken pieces.
Bake chicken for about 20-30 minutes until cooked through. Makes two adult servings.

I served them with potato wedges and Honey Garlic Sauce for dipping.

Or you may want to feed the kids chicken fingers while the adults enjoy Goat Cheese Stuffed Chicken

Shared On: Gluten Free Wednesdays, Slightly Indulgent Tuesday, Tasty Traditions,

Garlic Chicken Asparagus (Gluten free/ Dairy Free)

I love asparagus!!! Since it’s spring it will now be in abundance! Right?

Well as soon as old man winter releases his ugly grip… In anticipation of spring, here is a great asparagus recipe!

I don’t cook it very many ways but I’m starting to try more. I grew up getting told you just boiling it until it was mushy and put butter, salt and pepper on it. After I moved out I figured out if you steam it for just a few minutes, it tasted so much better. So that is the way I cook it normally.

This is a new way…

Garlic Chicken Asparagus

Garlic Chicken Asparagus (Gluten Free/ Dairy Free)

2 Tbsp. olive oil
1 medium onion- diced
2 stalks celery- diced
1 lb. asparagus
3 cloves garlic- minced
1 tsp. Bragg’s soy sauce(optional)
1 lb. cooked chicken ( diced)
sea salt and pepper to taste
1 tsp. chili pepper flakes(optional)
Serve on riced cauliflower, brown rice or quinoa

Rinse asparagus. The bottom of asparagus tends to be very tough and woody. I like to take one stalk and bend it. It will should break off the woody part, just throw that part away. If you want to cut it, just cut off the bottom inch or so. Dice the rest into about one inch pieces. Set aside.

In a large skillet, add olive oil and saute onion and celery until soft. Add asparagus and garlic; mix through and cook about five minutes. Add in chicken, chili peppers and soy sauce if using. Heat through.

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The first time I made this it was without the soy sauce and chili peppers.

Other times I make it with the soy sauce and chili peppers.

Makes 2 servings.

                       Both ways are quite delicious.

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