chicken

Keto Chicken Quesadilla

5.0 from 2 reviews

Keto Chicken Quesadilla

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Mexican

Cuisine: Mexican

Serves: 1 quesadilla

Ingredients

1½ Cups Mozzarella Cheese
1½ Cups Cheddar Cheese
1 Cup Cooked Chicken
¼ Cup Bell Pepper
¼ Cup Diced Tomato
⅛ Cup Green Onion

Instructions

Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold).

Keto Peanut Chicken Satay

July 25, 2018 by officially gluten free 2 Comments

Keto Peanut Chicken Satay

This Gluten Free & Keto Peanut Chicken Satay Recipe makes the most delicious Chicken Skewer Smothered in a Sweet and Spicy Thai Peanut Curry Sauce. The amazing sauce uses a mildly spicy Red Thai Curry Paste and Natural Peanut Butter. It makes a Delicious Keto Appetizer or Dinner Served with a Side of Veggies and Cauliflower Rice.

Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. The add the Peanut butter, Sweetener and the Vinegar to the pot. Stir continuously until it starts to boil. Let simmer on low for 5 minutes. Remove from heat and let cool.

Cut the chicken breast into long strips. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes. If your going to use your oven instead. Place marinated chicken strips flat into a well oil pan. Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Keto Peanut Chicken Satay

This Incredibly Simple Keto Peanut Chicken Satay is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. I’ve used the tasty sauce for a number of dishes, including Meatballs smothered in Peanut Sauce and as a dipping sauce for my favourite gluten free spring rolls. The sauce is slightly spicy but was mild enough for my 10 year old to eat.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

A lot of people are having huge success with this diet. They’re losing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Keto Peanut Chicken Satay

Ingredients

1 1/2 Tbsp Red Curry Paste

1 Can Coconut Milk

4 Tbsp Natural Peanut Butter

3 Tbsp White Vinegar

1 Tbsp Granulated Sweetener (I used this one)

4 Chicken Breasts

Directions

For the Keto Peanut Sauce

1. Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. Add Peanut butter, Sweetener and Vinegar to the pot. Stir or whisk constantly until it starts to boil.

2. Let simmer on low for 5 minutes. Remove from heat and let cool.

For The Keto Chicken Satay

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

4. If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

5. Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Note: To make a non Keto version of this recipe, replace the Sweetener with 3 Tbsp of Brown Sugar.

If you liked this recipe for Keto Peanut Chicken Satay, then you may also like these recipes for:

Keto Snickerdoodle Woopie Pies

Keto Buffalo Chicken Taquitos

Crockpot Egg Roll in a Bowl

Crab Rangoon Fat Bombs

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Keto Peanut Chicken Satay

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Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

Author: Lyndsay Baker

Recipe type: Keto Chicken

Cuisine: Thai

Serves: 4 servings

Ingredients

1½ Tbsp Red Curry Paste
1 Can Coconut Milk
4 Tbsp Natural Peanut Butter
3 Tbsp White Vinegar
1 Tbsp Granulated Sweetener
(I used this one)
4 Chicken Breasts

Instructions

For the Keto Peanut Sauce
Start with the curry paste in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil. Add Peanut butter, Sweetener and Vinegar to the pot. Stir or whisk constantly until it starts to boil.
Let simmer on low for 5 minutes. Remove from heat and let cool.
For The Keto Chicken Satay
Cut the chicken breast into long strips.
Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.
If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.
If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.
Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

Keto Buffalo Chicken Taquitos

April 11, 2018 by officially gluten free 24 Comments

Keto Buffalo Chicken Taquitos

These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos are incredibly easy to make and they taste Amazing. Who would have thought something so simple could be this good. They’re High in Fat and Low in Carbs. You can have them as a Mid-Afternoon Snack, or a Delicious Keto Appetizer or Side Dish.

Mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes. Then mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6, then make into balls. Place onto a parchment paper lined baking sheet. Bake for 6-8 minutes, or until the edges are golden brown.

Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens.)

Keto Buffalo Chicken Taquitos

These Keto Buffalo Chicken Taquitos are loaded with flavor and provide a nutritious hit of healthy fats. They can be made with many variations. Instead of Franks Red you could use a keto bbq sauce or you could add a little cream cheese and or jalapeños.

A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.

Keto Buffalo Chicken Taquitos

Ingredients

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Grated Parmesan Cheese

1 Cup Shredded Cooked Chicken

1/4 Cup Franks Red Hot Sauce

1 Tbsp Melted Butter

Directions

1. Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.

2. In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Divid the cheese mixture into 6 then make balls. Place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.

3. Let cool for 1- 2 minutes. Flip upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. ( You need to do this quite quickly, before the cheese hardens )

This recipe makes 6 Keto Buffalo Chicken Taquitos.

Note: To reheat, Preheat oven to 350 F. Bake for 6-8 minutes.

If you liked this recipe for Keto Buffalo Chicken Taquitos, then you may also like these recipes for:

Keto Peanut Chicken Satay

Keto Bacon Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Keto Crock Pot Egg Roll Bowl

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Keto Buffalo Chicken Taquitos

Everything Mashed Potato Flatbread

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Ketogenic

Serves: 6 Taquitos

Ingredients

1 Cup Old Cheddar Cheese
1 Cup Mozzarella Cheese
½ Cup Parmesan Cheese
1 Cups Shredded Cooked Chicken
¼ Cup Franks Red Hot Sauce
1 Tbsp Melted Butter

Instructions

Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Using the cheese mixture make small balls, then place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let the cheese shells cool for 1- 2 minutes. Flip the shells upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens.)
Note: To reheat these Keto Buffalo Chicken Taquitos, Preheat oven to 350 F. Bake for 6-8 minutes.

Gluten Free Cream Cheese Taquitos

January 6, 2018 by officially gluten free Leave a Comment

Gluten Free Cream Cheese Taquitos

These Gluten Free Cream Cheese Taquitos are so easy to make. It was my first time having them since going Gluten Free several years ago. They’re just as good as I remembered them being. Now that I know how easy they are to make I’ll definitely be making them again.

I couldn’t decide between Buffalo Chicken or Jalapeño and Cream Cheese, so I decided to make both. It ended up being the perfect amount for 1 block of cream cheese and 1 package of 12 small Corn Tortillas. If you’d rather make one or the other just double the amount of either the buffalo Chicken or the Pickled Jalapeños.

Gluten Free Cream Cheese Taquitos

I used Buffalo Chicken Jerky which was so easy and tasted amazing. If you don’t have or can’t find the Jerky you could easily substitute it with 1/2 a Cup Cooked and Shredded Chicken mixed with 4 Tbsp of Franks Red Hot Sauce. You could also substitute the Pickled Jalapeños for Fresh Jalapeños if you prefer to.

I’ve been cooking with butter instead of oil for the past while. I actually haven’t bought cooking oil in quite some time. I’ve found that everything I typically make with oil turns out just as well or better than if I had used cooking oil. I used Butter instead of cooking oil in this recipe. If you’d prefer to, just switch it out for Olive or Vegetable Oil or Cooking Spray.

These Gluten Free Cream Cheese Taquitos make a great Gluten Free Appetizer or can be eaten as a Meal or easy Side Dish. They are a bit spicy so they may be best served to adults. I thought that the spice from both the Buffalo Chicken Jerky and the Pickled Jalapeños was the perfect match for the creamy Cream Cheese and the flavourful Havarti.

I just can’t get enough of Pickled jalapeños lately. I made Gluten Free Jalapeño Cheddar Biscuits just so I can have them. They’re soft and fluffy and are packing just the right amount of heat. The best part is that the recipe is so easy. It can be thrown together in a couple of minutes.

Gluten Free Cream Cheese Taquitos

Ingredients

1 Pkg Cream Cheese

1/2 Cup Buffalo Chicken Jerky

1/4 Cup Pickled Jalapenos

1/2 Cup Havarti Cheese

12 Corn Tortillas

3 Tbsp Melted Butter

Directions

1. Preheat oven to 425 F.

2. Finely chop the buffalo chicken and Jalapeños separately. Then in 2 separate bowls, divide the cream cheese and shredded havarti in half. Add the buffalo chicken to one and the jalapeños to the other. Mix them both until well combined.

3. Place the tortillas in the microwave for a few seconds to soften them up a bit. Brush both sides with the melted butter. Then place 3 tbsps of the buffalo chicken and cream cheese mixture onto half of the tortillas and 3 tbsps of the jalapeno cream cheese mixture on the rest. Roll them into a cigar shape.

4. Bake 10 – 15 minutes or until crispy. Turn them a few times throughout .

This recipe makes 12 Gluten Free Cream Cheese Taquitos

If you like this recipe for Gluten Free Cream Cheese Taquitos then you may also like these Gluten Free Recipes:

Gluten Free Perogies

Gluten Free Butter Tarts

Gluten Free Stuffing

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Gluten Free Cream Cheese Taquitos

Fish Tacos with Coleslaw and Mango Chutney

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Author: Lyndsay Baker

Recipe type: Dinner / Appetizer

Cuisine: Mexican

Serves: 12 Taquitos

Ingredients

1 Pkg Cream Cheese
½ Cup Buffalo Chicken Jerky
¼ Cup Pickled Jalapenos
½ Cup Havarti Cheese
12 Corn Tortillas
3 Tbsp Melted Butter

Instructions

Preheat oven to 425 F.
Finely chop the buffalo chicken and Jalapeños. Then in 2 separate bowls, divide the cream cheese and shredded havarti in half. Add the buffalo chicken to one and the jalapeños to the other. Mix them both until well combined.
Place the tortillas in the microwave for a few seconds to soften them up a bit. Brush both sides with the melted butter. Then place 3 tbsps of the buffalo chicken and cream cheese mixture onto half of the tortillas and 3 tbsps of the jalapeno cream cheese mixture on the rest. Roll them into a cigar shape.
Bake until crispy. Approx. 10 - 15 minutes.
This recipe makes 12 Gluten Free Cream Cheese Taquitos

Chicken Pot Potato Skins

December 8, 2015 by officially gluten free 6 Comments

Chicken Pot Potato Skins

Chicken Pot Potato Skins

You’ve got to try these Cheesy Gluten Free Chicken Pot Potato Skins. They’re so tasty and easy to make. They’re a great way to have Chicken Pot Pie without having to fuss over Gluten Free Pie Crust. I used Large Russet Potatoes because I wanted them to be big enough to have them for dinner. They would also make an easy and delicious appetizer, using smaller potatoes instead. They can be made a head of time, then stored in the fridge or freezer. Then heated up right before serving.

These Chicken Pot Potato Skins have me wondering what kind of Potato Skins I should make next. The Crispy Twice Baked Potato is a prefect base for Sandwiches. I used them to make BLT’s in this Recipe. If you’re looking for something to make with the extra potato from this Chicken Pot Potato Skins Recipe, you might want to check out this Gluten Free Potato Flatbread Recipe.

Ingredients

For the Potato Skins:

3 Large Baked Russet Potatoes

1 Tbsp Vegetable Oil

1 Cup Shredded Mozzarella Cheese

For the Chicken Stew Filling:

1 Tbsp Oil or Butter

1 Onion

4 Cloves of Garlic

2 Carrots

2 Small Potatoes

3/4 Cup Green Peas

3 Cups Chicken Stock

1 Cup Cooked Chicken

2 Tbsp Butter

1 Tbsp Rice Flour

1 Tbsp Corn Starch

1/2 Cup Milk

1 Tsp Salt

1/2 Tsp Pepper

Directions

For the Stew Filling:

1.In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2. Add the chicken stock to the pot, along with the cooked chicken and peas.

3. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.

4. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)

5. Let simmer over low heat for 1/2 – 1 hour or until it thickens.

To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

For the Chicken Pot Potato Skins:

1. Pre heat oven to 375 F.

2. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.

3. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.

5. Turn your oven up to 400 F.

6. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.

7. Bake until the cheese is fully melted, approx 5 – 10 minutes.

8. Remove from oven and let cool for a few minutes.

This Recipe makes 6 Large Gluten Free Chicken Pot Potato Skins.

If you liked this Gluten Free recipe for Chicken Pot Potato Skins, you may also like these recipes for:

Easy Gluten free Dinner Rolls

Baked Apple Pie Rice Paper Rolls

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Chicken Pot Potato Skins

Pumpkin Cheesecake with Almond Crumb Crust

Prep time

1 hour

Cook time

40 mins

Total time

1 hour 40 mins

Author: Lyndsay

Serves: 6 Large Potato Skins

Ingredients

For the Potato Skins:
3 Large Baked Russet Potatoes
1 Tbsp Vegetable Oil
1 Cup Shredded Mozzarella Cheese
For the Chicken Stew Filling:
1 Tbsp Oil or Butter
1 Onion
4 Cloves of Garlic
2 Carrots
2 Small Potatoes
¾ Cup Green Peas
3 Cups Chicken Stock
1 Cup Cooked Chicken
2 Tbsp Butter
1 Tbsp Rice Flour
1 Tbsp Corn Starch
½ Cup Milk
1 Tsp Salt
½ Tsp Pepper

Instructions

For the Stew Filling:
In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
Add the chicken stock to the pot, along with the cooked chicken and peas.
In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.
Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)
Let simmer over low heat for ½ - 1 hour or until it thickens.
To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.
For the Chicken Pot Potato Skins:
Pre heat oven to 375 F.
Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.
Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.
Turn your oven up to 400 F.
Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.
Bake until the cheese is fully melted, approx 5 – 10 minutes.
Remove from oven and let cool for a few minutes.

Butter Chicken Meatballs

September 25, 2015 by officially gluten free Leave a Comment

Butter Chicken Meatballs

These Gluten Free Butter Chicken Meatballs are packed full of flavour. The deliciously spiced Chicken Meatballs are a perfect match for the rich and creamy Butter Chicken Sauce. They can be made ahead of time and heated up before serving or frozen for a quick and easy meal throughout the week. For a lighter version of this recipe, trade the Heavy Cream for Plain Yogurt. It’s still tasty but with less Calories.

Ingredients

For the Meatballs:

1 lb Ground Chicken

1/2 of an Onion

5 Cloves of Garlic

1/2 Cup Gluten Free Bread Crumbs

2 Tbsp Tandoori Masala (Spice)

For the Butter Chicken Sauce:

1/2 Cup Butter

1 Onion

1/4 Cup of Minced Garlic

2 Tbsp Garam Masala

1 Tbsp Tandoori Masala

2 Cups Tomato Sauce

1/2 Cup Heavy Cream

Directions

For the Meatballs:

1.Pre heat oven to 450 F.

2. Mince the garlic and onion and add to a large mixing bowl, along with the ground chicken, tandoori masala and bread crumbs. Mix until well combined.

3. Shape into 1 inch balls. Place them onto a lightly greased or parchment paper lined baking sheet.

4. Bake for 15 – 20 minutes, turning them half way.

For the Butter Chicken Sauce:

1.Mince the garlic and onion, then add to a large pot along with the butter.

2. Cook over low heat for 30 – 40 minutes, stirring throughout.

3. Add the garham masala and tandoori masala to the pot along with the tomato sauce.

4. Let simmer over medium – low heat for 15- 20 minutes.

5. Add the heavy cream and stir until well combined. Let simmer for another 5 minutes.

Note: For the Gluten Free Bread Crumbs I toasted 1 piece of gluten free bread, then put into the food processor.

Serve the Butter Chicken Meatballs and Butter Chicken Sauce over Rice.

Recipe makes 24 meatballs.

If you liked this recipe for Gluten Free Butter Chicken Meatballs, then you may also like these recipes:

Cucumber Gravlax

Mango Salad Rolls

Vegetable Borscht

Chicken Zoodle Soup

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Chicken Zoodle Soup

September 17, 2015 by officially gluten free 14 Comments

Chicken Zoodle Soup

This Simple Low Carb, Chicken Zoodle Soup is made with thinly sliced Zucchini instead of traditional Noodles. You won’t want to make Chicken Soup the same way again. I usually add whatever Vegetables I have in my Fridge or Garden but Celery, Peppers, Peas, Corn, Mushrooms or Squash would also go well in this soup.

Whenever we have a Roasted Chicken, I save the bones to make soup stock with. If I don’t need the stock that week I’ll freeze it in small amounts so I can use it for Stir fry, Soups or just adding a little Flavour to a recipe. Making my own Stock means that I need to add a bit of Salt to get the flavour right but if you’re using a store bought Chicken Stock you may not need to add any at all.

If you have a Veggie Spiralizer to make the Zucchini noodles with, by all means use it. I don’t have one so I like to slice mine really thin with a knife.

Ingredients

1 Tbsp Butter or Cooking Oil

1 Onion

2 Potatoes

3 Carrots

4 Cloves of Garlic

1 Medium Zucchini

1 Cup Cooked Chicken

5-6 Cups Chicken Stock

1 Tbsp Salt (if using store bought chicken stock you may not need to add any salt)

1 Tsp pepper

Directions

1.In a large pot over medium heat, add the oil or butter. Then dice, then add the onion, carrot, potato and garlic.

2. Slice the Zucchini into very thin slices. Add it to the pot along with the cooked chicken.

3. Add the chicken stock, then salt and pepper.

4. Let simmer over low heat for 1 hour.

If you loved this Gluten Free recipe for Chicken Zoodle Soup, you may also love these recipes for:

Gluten Free Broccoli Cheddar Soup,

Gluten Free Cream of Vegetable Soup,

Thai Coconut Curry Soup

Mango Salad Rolls

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Herb Crusted Chicken with Pesto Pasta,

Chef Salad with Chicken and Feta

May 8, 2014 by officially gluten free 3 Comments

Chef Salad with Chicken and Feta

This Delicious Chef Salad with Chicken and Feta Cheese is topped with Bacon, Carrots, Cucumber, Tomatoes and a Hard Boiled Egg and is served with a side of Balsamic Dressing. You won’t be hungry after eating this salad because it’s just loaded with Protein.

Ingredients

1/2 of a Head Lettuce (I used Romaine)

2 Chicken Breasts

1/4 Cup Feta Cheese

2-4 Hard Boiled Eggs

6-8 Strips of Bacon

1 Tomato

1 Carrot

1/2 of a Cucumber

Directions

1. Cook the chicken, if needed. I already had some in my fridge so I just warmed it up in the microwave.

2. Fry the bacon until crispy and set to the side.

3. Hard boil the eggs, then rinse them under cold water. Place them in the fridge to cool completely.

4. Wash and chop, then plate your lettuce. Peel and slice the carrot and cucumber, then wash and slice the tomato and place on top of the lettuce.

5. Peel the eggs, then slice them. Slice up the Chicken and Bacon, then add them to the salad.

3. Serve with a side of balsamic dressing.

Note: Soaking your eggs in ice cold water for a few minutes, immediately after cooking will make them easier to peel.

If you liked this recipe for Chef Salad with Chicken and Feta, then you may also like these recipes for

Pineapple Cashew Chicken Stir fry

Bruschetta with Feta

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Sauteed Shrimp and Artichokes

Spinach Salad with Asparagus and Maple Pecans

April 15, 2014 by officially gluten free 9 Comments

Spinach Salad with Asparagus and Maple Pecans

This Delicious Gluten Free Spinach Salad is topped with Steamed Asparagus, Crispy Bacon and Oven Roasted Maple Pecans. It’s served with a side of Balsamic Dressing but would also be delicious with Poppy Seed or Ranch Dressing. This salad makes a great side or can be a Meal with a side of Chicken, Fish or Steak.

Ingredients

Baby Spinach (as much or as little as you like)

1/2 of a Bunch of Asparagus

6-8 Strips of Bacon

1/2 Cup Pecans

2 Tbsp Maple Syrup

1 Carrot (sliced)

1/4 Cup Purple Cabbage (sliced thin)

Directions

1. Cut off the stems from the asparagus. Steam or boil the tips for approximately 5 minutes. Then rinse in cold water and place in the fridge to cool completely.

2. Fry the Bacon until crispy. Then chop into bits. Set aside to cool.

3. Pre heat oven to 325 F. Place the pecans onto a baking sheet, then drizzle the maple syrup over the them. Bake for 10-15 minutes turning half way. Remove from oven then let cool completely.

4. Place the the spinach onto the plate or plates then cover with the sliced carrot and purple cabbage. Then the bacon, pecans and asparagus.

5. Serve with a side of balsamic salad dressing.

If you liked this recipe for Gluten Free Spinach Salad with Asparagus and Maple Pecans, then you may also like these recipes:

Cucumber Gravlax

Crab Stuffed Mushrooms

Mango Salad Rolls

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Herb Crusted Chicken with Pesto Pasta

April 7, 2014 by officially gluten free 2 Comments

Herb Crusted Chicken with Pesto Pasta

Herb Crusted Chicken with Pesto Pasta

This Gluten Free Herb Crusted Chicken with Pesto Pasta has a Delicious Creamy Pesto Sauce and is topped with an Herb Crusted Chicken Breast. It is a simple dish that is quick and easy to make. It is extremely tasty and satisfying.

Ingredients

4 Chicken Breasts

2 Tbsp Olive Oil

1 Tbsp Steak Spice

1 Tbsp Dried Basil

1 Tbsp Dried Oregano

1 Tsp Paprika

1/2 Tsp Salt

1 Package of Gluten Free Pasta

6 Tbsp Pesto

3/4 Cup Alfredo Sauce

1 Tbsp Butter

8 – 10 White Mushrooms

4 Cloves of Garlic

1 Tbsp Chopped Fresh Basil (optional)

Directions

1. Pre heat oven to 425 F.

2. Grease the bottom of an oven safe pan with 1 Tbsp of olive oil. Place the chicken into the pan.

3. Sprinkle the steak spice, dried basil, dried oregano, paprika and salt all over the chicken, then cover with the remaining 1 Tbsp of oil.

4. Bake the chicken for approx 20 minutes. Cooking times will vary depending on the size of your chicken. Make sure the chicken is fully cooked through.

5. Cook the pasta as directed on the package.

6. In a frying pan, melt the butter. Slice, then add the mushrooms. Mince the garlic and add to the pan. Add the chopped fresh basil. Let simmer for 5 minutes over medium heat, stiring every so often.

7. Add the pesto and alfredo sauce to the frying pan and stir until well combined. Let simmer on low for a few minutes.

8. Toss the cooked pasta in the sauce until it is fully coated.

9. Slice the cooked chicken and serve on top of the pasta.

Have you tried this everything mashed potato flatbread yet?

Everything Mashed Potato Flatbread

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Herb Crusted Chicken with Pesto Pasta